(5.) The Atlantic: Tamales are different not just from country to country, but also from region to region and even from abuela to abuela

www.theatlantic.com

This is a fun piece.

While Stanley mostly cooks tamales for her network of Latino friends and family, Rodriguez says that his clientele—white, black, Latino, Asian—reflects the diversity of San Antonio. It’s a kind of reverse integration, Janer says; while people often think of immigrants as being shaped by their new country, the opposite is often happening with their own food. “Latino culture has an impact on the food cultures where they are,” she says. “It’s part of the ongoing history of tamales. They are becoming a part of the food culture and the lives and communities.”

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