216 pages, 6 x 9
Paperback
Release Date:22 Jul 2025
ISBN:9781477332566
Hardcover
Release Date:22 Jul 2025
ISBN:9781477331651
Culinary Mestizaje
Racial Mixing and Foodways across the United States
Edited by Felipe Hinojosa and Rudy P. Guevarra
University of Texas Press
How cross-racial and ethnic communities have created new culinary traditions and food cultures in the United States.
- Foreword (Matt Garcia)
- Buen Provecho: Mestizo Palates (Meredith E. Abarca)
- Introduction (Felipe Hinojosa and Rudy P. Guevarra Jr.)
- Part I: Community Narratives
- 1. The Native American Roots of Texas Mexican Food (Adán Medrano)
- 2. East Los Musubi: Japanese Mexican Street Food in El Sereno (Natalie Santizo)
- 3. “The Sun Is Gonna Shine for Everybody”: Chef Smokey’s ATL and Slanging “Crack” (or Birria) in Uncertain Times (Iliana Yamileth Rodriguez and Rodolfo Aguilar)
- 4. Food Stories and Creole Culture in Pointe Coupée Parish, Louisiana (Jeffery U. Darensbourg)
- 5. Anything but Vacationland: Latinx Egg, Blueberry, and Seafood Workers in Maine (Lori A. Flores)
- 6. Cajun Pupuserías and Green Curry Boudin: The Case for Greater Acadiana (Todd Romero)
- 7. “Who’s Invited to the Potluck?”: Of Metaphors, Politics, and Food in Hawaiʻi (Roderick N. Labrador)
- Part II: Personal Reflections
- 8. El Ultimo Taco (Felipe Hinojosa)
- 9. “That’s Brisket, Mija”: A Food Journey in Three Acts (Tyina Steptoe)
- 10. Matriarchal Magic (Jaimée M. K. Marsh)
- 11. California Love: Mexipino Cuisine in San Diego (Rudy P. Guevarra Jr.)
- 12. “We Raised Hogs”: A Meditation on Pork, Family, and Memory (Jerome Dotson)
- 13. Mourning Banquet (Joanne L. Rondilla)
- 14. On Reclamation and Romance (Alejandra Alexander)
- Afterword (Anita Mannur)
- Index
