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.
Listen to “The Wise Family at Work: A Sound Portrait” on Gravy podcast. John Biewen of Duke’s Center for Documentary Studies produced this episode.
Karla Ruiz grew up in Mexico City, Mexico, where she learned to cook with her grandmother and mother. After moving to Nashville in 2000, Karla learned to blend Mexican techniques with Southern American ingredients, like empanadas with Southern peaches.
Taqueria Del Sol in Atlanta combines Mexican recipes from chef Eddie Hernandez and Southern cuisine from owner Mike Klank. One example of this combination of backgrounds is Turnip Greens de Arbol, Hernandez’s take on southern greens with Mexican spices.