Anamaria Gutierrez, the garden manager at Este, in Austin, supplies produce to chef Fermín Núñez’s local restaurants Este, Suerte, and Bar Toti, in addition to offering educational tours of the garden and hosting community events. Here Gutierrez tells me about several of her favorite ingredients that are emblematic of New Tejano—and how to use them. Read Next: The 50 Best Tacos in Texas Calabacita(Mexican summer squash) This light-green, cute, and tenderly sweet squash is perfect on the grill or for pollo con calabaza, but it’s a knockout in Suerte’s pastel de calabaza y chocolate.Flaming Flare Fresno PepperFresnos are the perfect combination of spicy and sweet. These juicy peppers are crisp when thinly sliced, bright when pickled, and addictive when fermented in a hot sauce. Hoja Santa(Mexican…The post New Tejano, From the Ground Up appeared first on Texas Monthly.