Laura Patricia Ramírez runs Tortillería y Taquería Ramírez in a section of Lexington, Kentucky nicknamed “Mexington” for the amount of Latino immigrants living in the area.
In the United States, Yucatecan cuisine can be hard to find outside of Los Angeles and San Francisco. And for the patrons of The Mayan Cafe, it took some getting used to.
In 1990, Latinos in Kentucky represented 0.6 percent of the Bluegrass State; the 2010 Census saw them make up three percent—about 132,00 people, the majority Mexicans. And more come every month.
Mankind has decorated its liquor vessels since antiquity—it’s as if there’s something hardwired into our livers that demands festivity at all stages when we drink.
This week, as all eyes are on the turmoil in Baltimore, is a good time to look back at the 53rd issue SFA’s award winning Gravy journal. Writers Angela Jill Cooley, John T Edge, Catarina Passidomo, Michael Oates Palmer, and the late Jake Adam York, along with photographer Josh Dudley Greer, all shared pieces that touched on the complex relationship between food and social justice.
If it wasn’t for a fired motel worker, I’d never think of doing an oral history of Mexican restaurants in Kentucky.
What does a former academic do in the face of ambiguity? Read, read, read, of course.
“First we win over your stomachs, then your hearts, then your minds. Love us, South, just as Mexicans are starting to love you.”