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Taco USA: How Mexican Food Conquered America, by Gustavo Arellano
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Review
“In this entertaining nod to culinary and cultural histories, journalist Arellano traces the roots of Mexican food in the U.S. and explores the cuisine’s many offshoots, underscoring why salsa is now our #1 condiment… Arellano makes the point, one that’s particularly relevant in today’s heated immigration debate, that as much as some Americans may protest Mexican immigrants, they’re in love with Mexican food.” —Publishers Weekly“An appealing cultural exploration of Mexican food in the United States…. Readers will come away not only hungry, but with a deeper understanding of the Mexican people and their cuisine.”—Kirkus“In a chatty, lighthearted style and with mordant wit, Arellano traces the steady northward creep of Mexican cooking from Texas and the Southwest into the heart of Yankee territory.”—Booklist“[Arellano] manages to squeeze in mentions of just about every Mexican restaurant (including, believe it or not, both Taco Cabana and the dining room of the Austin Hyatt), product line, and preparation in the country. If you’ve ever wondered about the roots of Taco Bell or why fajitas are called that or who invented the frozen-margarita machine, you’ll find answers here.”—Slate Magazine“Gustavo Arellano…is perhaps the greatest (and only) living scholar of Mexican-American fast food.” (The New York Times)Arellano approaches his subject with incisiveness, humor, academic rigor, and, of course, an endless appetite. (Southwestern American Literature)
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About the Author
Gustavo Arellano’s ¡Ask a Mexican! column has a circulation of more than two million in thirty-eight markets (and counting). He has received the President’s Award from the Los Angeles Press Club, an Impact Award from the National Hispanic Media Coalition, and a 2008 Latino Spirit Award from the California State legislature. Arellano has appeared on the Today show, Nightline, NPR’s Talk of the Nation, and The Colbert Report. For more information, visit AskAMexican.net.
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Product details
Paperback: 320 pages
Publisher: Scribner; Reprint edition (April 16, 2013)
Language: English
ISBN-10: 1439148627
ISBN-13: 978-1439148624
Product Dimensions:
5.5 x 0.8 x 8.4 inches
Shipping Weight: 9.6 ounces (View shipping rates and policies)
Average Customer Review:
4.1 out of 5 stars
49 customer reviews
Amazon Best Sellers Rank:
#222,801 in Books (See Top 100 in Books)
I don't understand why some gave bad reviews to this thoroughly engrossing book. I love Mexican food like so many others and found the detail and range of topics very interesting and informative. You can appreciate the menu more when you understand it's history. Arellano is an entertaining and funny writer. His Ask a Mexican book and columns are outrageously politically incorrect (God bless him) and he is as fearless here but this is no polemic. This is like a great Menudo, a savory blend of several cultures and regions to produce a bit of culinary heaven. I especially liked the stories of the rise of Tamales, Tacos, Burritos, La Victoria, Taco Bell, Pace, Tapatio and so much more we encounter every day. I highly recommend this book to anyone that has a real interest not just in recipies but how they came about. Well done Gustavo!
This is an interesting book on the history of Mexican food, Tacos, burritos Tex-mex and most importantly the history of Tequila. It covers how places like Taco Bell, Chi Chi, Taco johns, Del Taco and others came about. The description of some of the food at the time that they had to make do with for the closes thing for Mexican food was pretty sad. Did you know there are or were can tortillas ? How disgusting. There is a chapter on real chocolate and Mexican hot coco which I can not wait to try.It is interesting to see how food is different depending on the region like when they are talking about green chili. I grew up in Southern New Mexico so I am very familiar with Hatch green chili and the way it is served in New Mexico. It talks about the San Luis Valley in Southern Colorado and for that matter in most of Colorado. I live in Pueblo and Pueblo is well known for its green chili also and it is a running competition on which towns green chili is the best, In Colorado the green chili is more like a stew or a gravy but it sure is good. There are parts of the book that in my opinion plod along but all in all this is a pretty good read and informative.
This book is a must in every home library for those of us that remember Mama's hand made tortillas and the funny looks we got when we brought out lunches in large grocery bags all rolled up.I was very interested in the assimilation stories of Mexican and Tex-Mex food into the white homes and what they considered to be Hispanic food. I still have friends today who feel that "Taco Bell" is Mexican food, and have never ventured into Santa Ana, CA for the real delights held in places like Sarinanas Tamale Factory.It was one of the most thorough accounting of the Ray Kroc school of graduates that I have ever run across, that included Glen Bell and others.While I was surprised not to see the Pup N' Taco franchise noted, this was one of my first experiences with Americanized Mexican food, I was happy to see Del Taco and Naugles listed as I remember the Bun Taco at the Corona, CA franchise when I was a kid in the 70'sOverall a Great historical epicurean telling of the Latin food movement and definitely a well written accounting through the genius that is Gustavo Arellano.
Those with a high-minded take on food -- the kind who sigh and think warm thoughts of Paris and Prague when you say what you like to eat -- might find this book impertinent. Those who love Mexican food and insightful romps down the backstreets of American culture will savor every last word. Gustavo Arellano has a distinctive voice -- passionate, humorous, welcoming -- and a strong sense of history. You'll eat your next Mexican plate with a greater awareness of the entree's origins and terrific stories to share with those at your table.
This is an important document about the history of Mexican American food, and get it for that. Surges in popularity of Mexican food have been part of American culture ever since the Mexican-American war, which was precipitated by the US invasions into Mexico. The book covers the rise of chili, tamales, burritos, and now tacos. Having eaten this food my entire life, it was fascinating to read the backstory. The boosterism toward the end, where he reviews different restaurants, isn't really where it's at.
I learned sooooo much from this book. A real treat about the evolution of Mexican food. I grew up 20 minutes from the Ortega empire and never knew it! Wow.
This book is quite easy to read but still really informative. I never knew there was so much to know about tacos.
Well written book on an interesting subject- way more covered than just mexican food.
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