In this splendid cookbook, bicultural cook Sandra Gutierrez blends ingredients, traditions, and culinary techniques, creatively marrying the diverse and delicious cuisines of more than twenty Latin American countries with the beloved food of the American South. The New Southern-Latino Table features 150 original and delightfully tasty recipes that combine the best of both culinary cultures. Gutierrez, who has taught thousands of people how to cook, highlights the surprising affinities between the foodways of the Latin and Southern regions--including a wide variety of ethnic roots in each tradition and many shared basic ingredients--while embracing their flavorful contrasts and fascinating histories. These lively dishes--including Jalapeno Deviled Eggs, Cocktail Chiles Rellenos with Latin Pimiento Cheese, Two-Corn Summer Salad, Latin Fried Chicken with Smoky Ketchup, Macaroni con Queso, and Chile Chocolate Brownies--promise to spark the imaginations and the meals of home cooks, seasoned or novice, and of food lovers everywhere. Along with delectable appetizers, salads, entrees, side dishes, and desserts, Gutierrez also provides a handy glossary, a section on how to navigate a Latin tienda, and a guide to ingredient sources. The New Southern-Latino Table brings to your home innovative, vibrant dishes that meld Latin American and Southern palates.

From tamales to tacos, food on a stick to ceviches, and empanadas to desserts, Sandra A. Gutierrez's Latin American Street Food takes cooks on a tasting tour of the most popular and delicious culinary finds of twenty Latin American countries, including Mexico, Cuba, Peru, and Brazil, translating them into 150 easy recipes for the home kitchen. These exciting, delectable, and accessible foods are sure to satisfy everyone. Sharing fascinating culinary history, fun personal stories, and how-to tips, Gutierrez showcases some of the most recognized and irresistible street foods, such as Mexican Tacos al Pastor, Guatemalan Christmas Tamales, Salvadorian Pupusas, and Cuban Sandwiches. She also presents succulent and unexpected dishes sure to become favorites, such as Costa Rican Tacos Ticos, Brazilian Avocado Ice Cream, and Peruvian Fried Ceviche. Beautifully illustrated, the book includes a list of sources for ingredients.

New Orleans con Sabor Latino is a documentary cookbook that draws on the rich Latino culture and history of New Orleans by focusing on thirteen New Orleanian Latinos from diverse backgrounds. Their stories are compelling and reveal what for too long has been overlooked. The book celebrates the influence of Latino cuisine on the food culture of New Orleans from the eighteenth century to the influx of Latino migration post-Katrina and up to today. From farmers' markets, finedining restaurants, street cart vendors, and home cooks, there isn't a part of the food industry that has been left untouched by this fusion of cultures. Zella Palmer Cuadra visited and interviewed each creator. Each dish is placed in historical context and is presented in full-color images, along with photographs of the cooks. Latino culture has left an indelible mark on classic New Orleans cuisine and its history, and now this contribution is celebrated and recognized in this beautifully illustrated volume. The cookbook includes a lagniappe (something extra) section of New Orleans recipes from a Latin perspective. Such creations as seafood paella with shrimp boudin, Puerto Rican po'boy (jibarito) with grillades, and Cuban chicken soup bring to life this delicious mix of traditional recipes and new flavors.

While each region of the South has its own unique flavor, modern Southern cooking has one thing in common: attitude. So-called new Southern has taken the culinary world by storm, mixing the standards of traditional Southern with current ingedients and flavors that embody world cuisines. At his Seviche restaurant in Louisville, Kentucky, Anthony Lamas marries his Latin roots with the best ingredients of the South, creating innovative Southern dishes with plenty of personality. Here you'll find Neuvo Latino Shrimp and Grits, Apple and Bourbon Pecan Bread Pudding, Indiana Sweet Corn and Country Ham Chowder, and Macadamia Crusted Striped Bass with Red Chile Bluegrass Soy Butter. Anthony's food reflects his life's experiences, from his Latin heritage to the street vendors of Los Angeles, life on a farm as a young boy, culinary training in southern California, and the cuisine of the South after he moved to Kentucky. Anthony calls his style of cooking modern Southern that reflects the flavors of his life. In this first cookbook, Southern Heat, Anthony's pride in being part of the largest American regional food movement is evident. His appreciation for his heritage, mentors and local farmers, his dedication to using sustainable ingredients, and his passion for layering flavors to achieve the perfect balance between brightness, citrus, acidity, heat and spice is conveyed through stories and tips as well as through stunning photography that sets the foundation for the more than 125 inspired recipes.

This is the tale of the origin, emergence, and transformation of an unorthodox binational partnership, the Georgia Project, that brought a Mexican university to aid a Georgia school district that suddenly found itself hosting thousands of Latino newcomers. It is also the tale of educational leaders evolving understandings of what they needed to do. This book tells the particular story of the Georgia Project, a partnership initiated between leading citizens, a school district, and a Mexican university to help Dalton, Georgia, the Carpet Capital of the World as it suddenly found itself host to the first majority Latino school district in Georgia. The book focuses on the evolving understandings of six early leders of this initiative and their resultant actions. It tries to carefully situate these particular actors within the larger swirl of conflicting scripts and public sphere messages regarding who Latino newcomers are, what they want and merited, and how the community should respond.

With Latining America, Claudia Milian proposes that the economies of blackness, brownness, and dark brownness summon a new grammar for Latino/a studies that she names “Latinities.” Milian’s innovative study argues that this ensnared economy of meaning startles the typical reading practices deployed for brown Latino/a embodiment. Latining America keeps company with and challenges existent models of Latinidad, demanding a distinct paradigm that puts into question what is understood as Latino and Latina today. Milian conceptually considers how underexplored “Latin” participants––the southern, the black, the dark brown, the Central American—have ushered in a new world of “Latined” signification from the 1920s to the present. Examining not who but what constitutes the Latino and Latina, Milian’s new critical Latinities disentangle the brown logic that marks “Latino/a” subjects. She expands on and deepens insights in transamerican discourses, narratives of passing, popular culture, and contemporary art. This daring and original project uncovers previously ignored and unremarked upon cultural connections and global crossings whereby African Americans and Latinos traverse and reconfigure their racialized classifications.

Text and illustrations explain 150 recipes for breads, soups, sauces, seafood, and desserts.

Latino cuisine has always been a part of American foodways, but the recent growth of a diverse Latino population in the form of documented and undocumented immigrants, refugees, and exiles has given rise to a pan-Latino food phenomenon. These various food cultures in the United States are expertly overviewed here together in depth for the first time. Many Mexican American, Cuban American, Puerto Ricans, Dominican American, and Central and South American communities in the United States are considered transnational because they actively participate in the economy, politics, and culture of both the United States and their countries of origin. The pan-Latino food culture that is emerging in the United States is also a transnational phenomenon that constantly nurtures and is nurtured by national and regional cuisines. They all combine in kaleidoscopic ways their shared gastronomic wealth of Spanish and Amerindian cuisines with different African, European and Asian culinary traditions. This book discusses the ongoing development of Latino food culture, giving special attention to how Latinos are adapting and transforming Latin American and international elements to create one of the most vibrant cuisines today. This is essential reading for crucial cultural insight into Latinos from all backgrounds. Readers will learn about the diverse elements of an evolving pan-Latino food culture-the history of the various groups and their foodstuffs, cooking, meals and eating habits, special occasions, and diet and health. Representative recipes and photos are interspersed in the essays. A chronology, glossary, resource guide, and bibliography make this a one-stop resource for every library.

When Latino migration to the U.S. South became increasingly visible in the 1990s, observers and advocates grasped for ways to analyze "new" racial dramas in the absence of historical reference points. However, as this book is the first to comprehensively document, Mexicans and Mexican Americans have a long history of migration to the U.S. South. Corazon de Dixie recounts the untold histories of Mexicanos' migrations to New Orleans, Mississippi, Arkansas, Georgia, and North Carolina as far back as 1910. It follows Mexicanos into the heart of Dixie, where they navigated the Jim Crow system, cultivated community in the cotton fields, purposefully appealed for help to the Mexican government, shaped the southern conservative imagination in the wake of the civil rights movement, and embraced their own version of suburban living at the turn of the twenty-first century. Rooted in U.S. and Mexican archival research, oral history interviews, and family photographs, Corazon de Dixie unearths not just the facts of Mexicanos' long-standing presence in the U.S. South but also their own expectations, strategies, and dreams.

Latinos have emerged as one of the fastest-growing ethnic populations in the American South. This book presents a multidisciplinary examination of the impacts and responses across the Southeastern United States to Latino immigration. Drawing on theoretical perspectives and empirical research, each chapter is centred on the nexus between the immigrants' experiences and the construction of transformed social, economic, political and cultural spaces.