Celebrating Mexico’s Street Food
PUBLISHER: ROCIO CARVAJAL, FOOD RESEARCHER, COOK, AND AUTHOR.
Join me on a delicious journey exploring Mexico’s the fascinating gastronomy, its origins, recipes, and traditions.
Celebrate The Nation’s Rich and Ethnically Diverse Cooking Traditions
Day or night, the busy streets of Mexico’s towns and cities are constantly buzzing with music, people, and the delicious smells that emanate from an unimaginable and amazing range of foods, snacks, and drinks. The fall issue of SABOR! This is Mexican Food, celebrates the world famous Mexican street food, and the cultural value of the nation’s rich and ethnically diverse cooking traditions.
Life in the Streets is a Necessity
For the uninitiated, Mexico’s large metropolises can be a surreal, overwhelming and fascinating experience, but behind the apparent chaos there is both a cultural logic and an amazing, even inspiring, flow of energy that underpins them. A closer look of the Mexican metropolis reveals the unspoken acknowledgment that life in the streets is a necessity rather than a lifestyle, and everybody claims their own right to own it, and in their own way. And that includes how we eat.
Discover the extraordinary history of Mexico’s street food culture from pre-Columbian times, to the colonial period and the way mega cities cope to feed its inhabitants, this issue is for all adventurers like you who seek to challenge convention and embrace the exploration of other world cuisines as a life-enhancing experience.
A Daily Celebration
In Mexico, street food is a democratic daily celebration of the nation’s rich and ethnically diverse cooking traditions; humble street food stalls are not just a familiar part of the urban landscape but also symbolic spaces of socialization, an extension of a home’s kitchen where strangers briefly share a common moment before carrying on with their daily routines.
The variety of Mexican foods that can be enjoyed on the go is almost endless, but just as the colors, flavors, and ingredients are irresistible, so are the surprising, inspiring and often humbling cultural stories behind them. But discovering the origins and social dynamics that shaped the nation’s diverse street food scene is not just about interesting stories, it’s also an opportunity to understand their value and place in shaping Mexico’s culinary identity.
In This Issue
Enjoy more than 16 delicious traditional recipes, from pastor, Arab and Baja fish tacos, to tinga tostadas, pulque meringues and the irresistible tepache, a slow fermented and spiced refresher you can prepare at home. Get ready to start a wonderful journey, with delicious recipes and articles exploring the captivating stories of immigration, creativity, and amazing ingredients that have made Mexican street food absolutely irresistible!
About Rocio
Rocio is a good friend of the Mexican Food Journal who is always willing to share her knowledge of Mexican cuisine and we would love for you to support what she does.
Rocio has a degree in Communication, an MA in International Aid for Development and studies in cultural management and medieval history. She’s passionate about food studies and the gastronomic heritage and traditions of Mexico which she explores through her many projects whether they are editorial, academic, cultural or food-related.
You can reach Rocio at: www.passthechipotle.com | hello@passthechipotle.com | Twitter: @rocio_carvajalc and @chipotlepodcast | Instagram: @rocio.pinky
