At SFA’s 20th symposium, Gustavo Arellano finds the origin story of a uniquely Southern dish: ACP, or Arroz con Pollo, unlike any he’s ever seen.
In our Bluegrass and Birria oral history project, Gustavo Arellano and Delilah Snell document restaurant owners in Louisville and Lexington who represent different aspects of the Mexican experience.
Día de los Muertos is not a trend. Treat it as a solemn celebration.
Gear up for our twentieth Southern Foodways Symposium with these insightful reads, listens, and watches.
As Mexicans have made the South their permanent, instead of temporary, home, more tunes are beginning to incorporate it as a setting.
In the northwestern part of Lexington, Kentucky, just inside the city’s loop road, there is a little bit of Mexico.
Most Mexican immigrants don’t consider themselves mexicanos. They’re more aligned by city, state, language, or even race.
Tacos can be read. They carry social meanings—they are part of foodways networks of people who conduct their rich lives in languages.