Taco USA PDF Download

Author: Gustavo Arellano
Publisher: Simon and Schuster
ISBN: 1439148627
Category : Biography & Autobiography
Languages : en
Pages : 310

View

Book Description
Presents a narrative history of Mexican cuisine in the United States, sharing a century's worth of anecdotes and cultural criticism to address questions about culinary authenticity and the source of Mexican food's popularity.

Author: Jeffrey M. Pilcher
Publisher: Oxford University Press
ISBN: 0190655771
Category : Cooking
Languages : en
Pages : 311

View

Book Description
"In Planet Taco, Jeffrey Pilcher traces the historical origins and evolution of Mexico's national cuisine, explores its incarnation as a Mexican American fast-food, shows how surfers became global pioneers of Mexican food, and how Corona beer conquered the world. Pilcher is particularly enlightening on what the history of Mexican food reveals about the uneasy relationship between globalization and authenticity. The burritos and taco shells that many people think of as Mexican were actually created in the United States. But Pilcher argues that the contemporary struggle between globalization and national sovereignty to determine the authenticity of Mexican food goes back hundreds of years. During the nineteenth century, Mexicans searching for a national cuisine were torn between nostalgic "Creole" Hispanic dishes of the past and French haute cuisine, the global food of the day. Indigenous foods were scorned as unfit for civilized tables. Only when Mexican American dishes were appropriated by the fast food industry and carried around the world did Mexican elites rediscover the foods of the ancient Maya and Aztecs and embrace the indigenous roots of their national cuisine"--

Author: Gustavo Arellano
Publisher: Simon and Schuster
ISBN: 1416540032
Category : Humor
Languages : en
Pages : 275

View

Book Description
DEAR MEXICAN: WHAT IS ASK A MEXICAN ? Questions and answers about our spiciest Americans. I explore the clich s of lowriders, busboys, and housekeepers; drunks and scoundrels; heroes and celebrities; and most important, millions upon millions of law-abiding, patriotic American citizens and their illegal-immigrant cousins who represent some $600 billion in economic power. WHY SHOULD I READ ASK A MEXICAN ? At 37 million strong (or 13 percent of the U.S. population), Latinos have become America's largest minority -- and beaners make up some two-thirds of that number. I confront the bogeymen of racism, xenophobia, and ignorance prompted by such demographic changes through answering questions put to me by readers of my Ask a Mexican column in California's OC Weekly. I challenge you to find a more entertaining way to immerse yourself in Mexican culture that doesn't involve a taco-and-enchilada combo. OKAY, WHY DO MEXICANS PARK THEIR CARS ON THE FRONT LAWN? Where do you want us to park them? The garage we rent out to a family of five? The backyard where we put up our recently immigrated cousins in tool-shack-cum-homes? The street with the red curbs recently approved by city planners? The driveway covered with construction materials for the latest expansion of la casa? The nearby school parking lot frequented by cholos on the prowl for a new radio? The lawn is the only spot Mexicans can park their cars without fear of break-ins, drunken crashes, or an unfortunate keying. Besides, what do you think protects us from drive-bys? The cops?

Author: José R. Ralat
Publisher: University of Texas Press
ISBN: 1477316523
Category : Travel
Languages : en
Pages : 289

View

Book Description
Tacos may have been created south of the border, but Americans have made this Mexican food their own, with each style reflective of a time and a place. American Tacos explores them all, taking us on a detailed and delicious journey through the evolution of this dish. In search of every taco variety from California to Texas and beyond, Ralat traveled from coast to coast and border to border, visiting thirty-eight cities across the country. He examines the pervasive crunchy taco and the new Alta California tacos from chefs Wes Avila, Christine Rivera, and Carlos Salgado. He tastes famous Tex-Mex tacos like the puffy taco and breakfast taco, then tracks down the fry bread taco and the kosher taco. And he searches for the regional hybrid tacos of the American South and the modern, chef-driven tacos of restaurants everywhere. Throughout, he tells the story of how each style of taco came to be, creating a rich look at the diverse taco landscape north of the border. Featuring interviews with taqueros and details on taco paraphernalia and the trappings of taco culture, American Tacos is a book no taco fan will want to take a bite without.

Author: Pascale Joassart-Marcelli
Publisher: University of Washington Press
ISBN: 0295749296
Category : Social Science
Languages : en
Pages : 284

View

Book Description
Having “discovered” the flavors of barbacoa, bibimbap, bánh mi, sambusas, and pupusas, white middle-class eaters are increasingly venturing into historically segregated neighborhoods in search of “authentic” eateries run by—and for—immigrants and people of color. This interest in “ethnic” food and places, fueled by media attention and capitalized on by developers, contributes to gentrification, and the very people who produced these vibrant foodscapes are increasingly excluded from them. Drawing on extensive fieldwork, geographer Pascale Joassart-Marcelli traces the transformation of three urban San Diego neighborhoods whose foodscapes are shifting from serving the needs of longtime minoritized residents who face limited food access to pleasing the tastes of wealthier and whiter newcomers. The $16 Taco illustrates how food can both emplace and displace immigrants, shedding light on the larger process of gentrification and the emotional, cultural, economic, and physical displacement it produces. It also highlights the contested food geographies of immigrants and people of color by documenting their contributions to the cultural food economy and everyday struggles to reclaim ethnic foodscapes and lead flourishing and hunger-free lives. Joassart-Marcelli offers valuable lessons for cities where food-related development projects transform neighborhoods at the expense of the communities they claim to celebrate.

Author: Shelley Wiseman
Publisher: Taunton Press
ISBN: 1600854079
Category : Cooking
Languages : en
Pages : 175

View

Book Description
Once a staple of Mexican street food, tacos have crossed the border to great popularity. The endless variety of great-tasting flavors satisfies any time of day--in all kinds of ways. Convenient, portable, and affordable, tacos are equally welcome at a dinner party, for brunch, or as an afternoon snack.

Author: Alyshia Gálvez
Publisher: Univ of California Press
ISBN: 0520965442
Category : Social Science
Languages : en
Pages : 288

View

Book Description
Mexican cuisine has emerged as a paradox of globalization. Food enthusiasts throughout the world celebrate the humble taco at the same time that Mexicans are eating fewer tortillas and more processed food. Today Mexico is experiencing an epidemic of diet-related chronic illness. The precipitous rise of obesity and diabetes—attributed to changes in the Mexican diet—has resulted in a public health emergency. In her gripping new book, Alyshia Gálvez exposes how changes in policy following NAFTA have fundamentally altered one of the most basic elements of life in Mexico—sustenance. Mexicans are faced with a food system that favors food security over subsistence agriculture, development over sustainability, market participation over social welfare, and ideologies of self-care over public health. Trade agreements negotiated to improve lives have resulted in unintended consequences for people’s everyday lives.

Author: Debra Lee Baldwin
Publisher: Bookworld Services
ISBN: 9781565302990
Category : Fast food restaurants
Languages : en
Pages : 0

View

Book Description
Meet the 'Bell' in Taco Bell. At 16, Glen Bell rode the rails across America looking for work, he built an innovative restaurant near a drive-in owned by brothers named McDonald, who borrowed his ideas. His early partners were entertainer Phil Crosby and L A Rams football stars, he was a mentor to employees who later founded Wienerschnitzel and Del Taco. Glen expanded Taco Bell nation-wide, then sold it for $130 million and today at Bell Gardens, he uses wealth to benefit children, runs his own train, and battles disability with the same determination he used to build Taco Bell.

Author: Bill Esparza
Publisher: Prospect Park Books
ISBN: 1945551011
Category : Cooking
Languages : en
Pages : 542

View

Book Description
Richly photographed and authentically local, LA Mexicano showcases LA’s famously rich and complex Mexican-food culture, including recipes; profiles of chefs, bakers, restaurateurs, and vendors; and neighborhood guides. Part cookbook, part food journalism, and part love song to LA, it's the definitive resource for home cooks, hungry Angelenos, and food-loving visitors. With a foreword by Taco USA's Gustavo Arellano.

Author: Wesley Avila
Publisher: Ten Speed Press
ISBN: 0399578633
Category : Cooking
Languages : en
Pages : 274

View

Book Description
The definitive word on tacos from native Angeleno Wes Avila, who draws on his Mexican heritage as well as his time in the kitchens of some of the world's best restaurants to create taco perfection. In a town overrun with taco trucks, Wes Avila's Guerrilla Tacos has managed to win almost every accolade there is, from being crowned Best Taco Truck by LA Weekly to being called one of the best things to eat in Los Angeles by legendary food critic Jonathan Gold. Avila's approach stands out in a crowded field because it's unique: the 50 base recipes in this book are grounded in authenticity but never tied down to tradition. Wes uses ingredients like kurobata sausage and sea urchin, but his bestselling taco is made from the humble sweet potato. From basic building blocks to how to balance flavor and texture, with comic-inspired illustrations and stories throughout, Guerrilla Tacos is the final word on tacos from the streets of L.A.