Author Archives: datcwoissant

Browsing on Youtube to look for an inspirational video, I came across this one that deserves attention. This video centers on a Zapotecan chef named Abigail Mendoza who makes all of her foods the way her ancestors have for thousands of years. The video shows one of the dishes that she makes, seguesa, which isContinue reading “The Chef of Ancient Mexico”

I wanted to look on Youtube to find some videos of people reacting to Mexican food. It was until I found this one from BuzzFeed that was very entertaining to watch. In this video the three groups of people get to try different Mexican street food. Of the few foods that they got to tryContinue reading “Reaction to Mexican Street Food Video”

Before taking Taco Literacy, I didn’t know that corn could come in several colors. I’ve always been accustomed to the typical yellow sweet corn that I would have with my meals, but never have I seen corn in various colors. Whenever I went to restaurants and had different colored tortillas chips I always thought thatContinue reading “The Beauty of Colorful Corn”

Living in New York City the hunt for some great Mexican food is hard to come by. Growing up in Queens, I thought that they only place that I could have some really good Mexican food was in my neighboring neighborhood of Jackson Heights. However, with the help of taking this Taco Literacy class IContinue reading “My Visit to Tulcingo Del Valle”

I remember in my class my professor had made a mention that the people of Mexico can be seen as “the children of the corn,” and this was because the indigenous societies of Mexico thrived on what corn provided for them which was making tortillas. This practice of using Cal to mix into the cornContinue reading “The Children of the Corn… Literally.”

A big question that has come up in my Taco Literacy class is the question of “authenticity” in Mexican food. We’ve discussed how this topic can be complicated given that the definition of “authenticity” can be applied differently to different people, but to truly say something is “authentic” has been debated that the people ofContinue reading “The Question of Authenticity”

In my Taco Literacy class, a chef that has been brought up — and whom we’ve read on — has been Rick Bayless. He is an American chef that specializes in making high-end Mexican food. We’ve had conversations on the complications that this may have, but I’ll give him some taco points for taking theContinue reading “Recognizing Another Chef”

I’ve had friendly arguments over which came first: the tamale or the pastel. After bantering for some time, we came to the conclusion that it was indeed the tamale that came first. However, what came out from the conversation was our curiosity of what made these two foods different, despite it being so similar andContinue reading “Tamales and Pasteles: An Observation”

Growing up, I never fully understood the extent of the Taco Bell franchise nor did I know of its beginnings. That was until I read through chapter three of Gustavo Arellano’s book Taco USA which takes a look into how the taco became an American favorite, despite the success not coming from Mexicans themselves. ThisContinue reading “Taco Bell: The Beginner to Mass Mexican Food Appropriation”

For this post I wanted to take a look at some videos that looked at Mexican food made in the motherland itself — Mexico. One of my dreams is to be able to go to Mexico to try the different foods that I can try, as well as further immersing myself around the the people.Continue reading “Mexican Food Market Delights”