When Hurricane Harvey unleashed 30 trillion gallons of rain on Texas last summer, thousands of evacuees and first responders needed to be fed. Restaurants and commercial kitchens were turned into relief operations, and residents hauled their grills to rescue staging grounds. The response was extraordinary.
Monica Perales presented at the 2017 Southern Foodways Symposium and explored the meaning and history of authenticity in Latino foodways.
Did you know that, in addition to recipes for 88 drinks, The SFA Guide to Cocktails includes a chapter on cocktail bites?
At the 2017 Southern Foodways Symposium, Paul Reyes introduces us to the threads of his family, woven together to create a man who wonders, “What is Latino enough?”
At the 2017 Southern Foodways Symposium, Michelle García rendered an image of her South Texas homeland through history, landscape, and her own writing.
Poet Iliana Rocha is an Assistant Professor of Creative Writing at the University of Central Oklahoma. Hear her words opening the 2017 symposium on our first morning.
Matt’s El Rancho has been in operation since the 1950s, and has established itself as a popular Tex-Mex destination in Austin, Texas.
Over the next several days, we’ll be sharing the 2017 symposium presentations. We begin with Lolis Elie.
As part of SFA’s 2017 focus on El Sur Latino we explore a series of dishes across the Southeast that reframe ideas of southern food. A favorite dish at El Lupillo in Gulfport, Mississippi, is the carnitas po-boy, a Mexican-style torta prepared on po-boy roll.