Showing results for "The Food" in Latin America

As late as the 1960s, tacos were virtually unknown outside Mexico and the American Southwest. Within fifty years the United States had shipped taco shells everywhere from Alaska to Australia, Morocco to Mongolia. But how did this tasty hand-held food - and Mexican food more broadly - become so ubiquitous? 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.

Dispatches from Arizona—the front line of a massive human migration—including the voices of migrants, Border Patrol, ranchers, activists, and others For the last decade, Margaret Regan has reported on the escalating chaos along the Arizona-Mexico border, ground zero for immigration since...

Bloomsbury presents Taco by Ignacio M. Sánchez Prado, read by Michel Issa Rubio Object Lessons is a series of short books about the hidden lives of ordinary things. Taco is a deep dive into the most iconic Mexican food from the perspective of a Mexico City native. In a narrative that moves from...

Quando si pensa alle antiche civiltà del continente americano, come quella maya o azteca, si è soliti associarle a immagini di piramidi immerse nella foresta; difficilmente si pensa a come si nutrivano. Se in genere si fatica a riconoscere l’origine americana di molti cibi della nostra tavola, come patate, mais e pomodori, ancor più difficilmente si associano questi cibi alle loro originarie forme di preparazione e alle antiche culture alimentari di cui fecero parte.