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.
Monica Perales presented at the 2017 Southern Foodways Symposium and explored the meaning and history of authenticity in Latino foodways.
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?”
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.
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.
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.
Demographics in Siler City, North Carolina, were revolutionized with the building and subsequent shuttering of poultry plants in the area. The community is largely Latino these days. Siler City: Bienvenido a Trabajar introduces the people behind the one stop grocery store, butcher shop and taqueria, Tienda Loma Bonita.