Mexican Food

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WATCH: Mexicans + African-Americans + Gabachos: Mississipi ❤️ ‘hot tamales’

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First, Mexicans from just over the border brought tamales to the fertile Mississippi Delta. African-Americans soon realized the Mexicans had a good thing going in these little, corn-husk-wrapped magical meat pies.

And, sure enough, area whites realized the masa miracles weren’t just for people of color anymore. And that’s why Mississippi loves tamales.

Yes, we know proper Spanish means it is one tamal, two tamales. But we’re not proper Spanish speakers or proper anything, actually.

POCHO HISTORY 101: ‘Americanizing’ Mexicans by changing their diet

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Is what you eat political?

Do you accept the claim that your food choices determine your social order in this world?

And do you accept that conforming to white American norms in eating is important in transforming people of color into better citizens? Will assimilating one’s food choices make people of color less prone to crime and revolutionary tendencies?

Believe it or not, this is something that has been explored and well discussed in our communities for over a century.

In the 1920s in Southern California there were social reformers who were sent on transform the eating choices made by the public, especially among the immigrant working-class.

One of the most notable reformers to arise in this era was a lady by the name of Pearl Idelia Ellis, of the Department of Americanization and Homemaking, of Covina City Elementary Schools.

She was the author the guide Americanization though Homemaking which was published in 1929, detailing her work.

Mas…POCHO HISTORY 101: ‘Americanizing’ Mexicans by changing their diet

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When is a taco not a taco? What does the Icelandic chef say? (video)

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This Seafood Taco in a Nordic Style LOOKS LIKE A TACO but except for the fish, there is not one ingredient you’d see in a taco in your neighborhood. The “tortilla” is made from rye flour, the “skyr sauce” is some kind of Icelandic yogurt, and the fennel and watercress are not your abuelita’s pico de gallo. All in all, it might be delish. But is it a taco? Discuss. [EDITOR’s NOTE: Canadians have craftily rebranded “rapeseed oil.” We North Americans call it “Canola” eh.]

A day in the life of a taquero in Chiapas, Mexico (video)

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To be Mexican is to work work work trabajar trabajar trabajar the Chiapas taquero tells the film maker as he follows him from early morning prep to his route through the varrio with tacos al canasta. It’s Friday, and that means ceviche. Bonus footage: A welder/metal worker.

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