Tex-Mex-Southwestern-Cuisine.pdf, Study notes of Spanish

Download Tex-Mex-Southwestern-Cuisine.pdf and more Study notes Spanish in PDF only on Docsity! Tex-Mexy Cal-Mex> New Mex, or Whose Mex? Notes on the Historical Geography of Southwestern Cuisine Jeffrey M. Pilcher Residents of the United States often have a peculiar view of Mexi- can food, drawn more from Mexican American restaurants or from fast food simulations than from actual experience south of the border. While the combination plates at local restaurants offer little of the rich com- plexity of Mexico's regional cuisines, they do have a history of their own, one that reflects the ongoing struggle of Mexican Americans to gain acceptance and citizenship in the United States.1 The cooking of the Southwest, like Mexican cooking in general, embodies a fusion of Native American and Hispanic influences, the lega- cy of three centuries of first Spanish and then Mexican rule. As exam- ples of a common regional style, norteno cooking, the dishes from different parts of the borderlands - resemble each other more than they do the foods of other parts of Mexico. One distinctive characteristic of northern Mexican cooking is the use of wheat flour instead of corn in making tortillas. The great herds of livestock raised along the frontier made nortenos more carnivorous, in particular more fond of beef, than Mexicans farther south. On the other hand, the grassy plains and arid deserts of the north, well suited to cattle ranching and irrigated wheat farming, offered less variety in vegetables, herbs, and chiles, limiting the potential for complex sauces and soups. These common elements notwithstanding, considerable variety also exists within Southwestern cooking. Cheryl Alters Jamison and Bill Jamison, in their authoritative work The Border Cookbook, define four broad regions straddling the U.S. -Mexican border: Texas and northeastern Mexico, New Mexico, Sonora, and California. This essay will describe these differing cooking styles from a historical and geographical perspective.2 Native Americans and Hispanics in the Southwest already had long- established culinary traditions in 1848, when Mexico surrendered Cal- ifornia, Arizona, New Mexico, and Texas to the United States in the Jeffrey M. Pilcher is assistant professor of history at The Citadel, South Carolina. This content downloaded from 68.104.177.63 on Tue, 19 Jan 2021 19:28:49 UTC All use subject to https://about.jstor.org/terms 660 * Journal of the Southwest Treaty of Guadalupe Hidalgo. The predominantly male fortune seekers who migrated to the region alternately looked down on the racially mixed residents and married into the more European-appearing elite, while grabbing land and wealth on an equal -opportunity basis. A pecu- liar gender dynamic emerged in which Anglo newcomers feminized the male inhabitants - think of stereotypes of passive Mexican men in dress- like serapes and big, gaudy sombreros - and sexualized the women as "hot tamales" and "chili queens." In this contentious environment, the women's work of cooking and the traditionally male task of grilling meat became sites of cultural conflict and accommodation. Simultane- ously attracted to and repelled by the piquant stews of Hispanic women in San Antonio, Anglo males ultimately appropriated chili by taming the hot peppers into a mass-produced and easily regulated powder. Out- siders found some Mexican American dishes simply repulsive, most notably menudo (tripe), thereby making them powerful symbols of eth- nic identity. Between these two extremes, most Southwestern dishes gradually entered the mestizo stew that makes up the cuisine of the United States, acquiring new tastes and forms but maintaining clear links to their ethnic origins.3 Corn Mothers and Animal Spirits For more than a thousand years, cooks of the Southwest have taken inspiration from the civilizations of Mesoamerica. The agricultural com- plex of maize, beans, and squash, domesticated in central Mexico, grad- ually diffused through much of North America in the first millennium of the Common Era. The staple tortilla - made by simmering maize in mineral lime (CaO) grinding it into masa (dough) on a mctatc (grind- ing stone), patting it into a flat round shape, and cooking it briefly on a griddle - had also begun to arrive in the Southwest before the Spaniards, as had the more elaborate tamales, dumplings made of the same dough steamed in cornhusks. Justifiably proud of their elaborate cuisine, the inhabitants of the Valley of Mexico dismissed their north- ern neighbors contemptuously as Chichimecas (dog-people) for their scavenging ways. Nevertheless, the lack of large domesticated animals reduced even the haughty warriors of the Aztec Empire to considerable hunting and gathering to supplement their basically vegetarian diet, thus belying some of their claims to superiority over cooks from the northern frontier. This content downloaded from 68.104.177.63 on Tue, 19 Jan 2021 19:28:49 UTC All use subject to https://about.jstor.org/terms Tex-Mex... Whose Mex? ■> 663 that women may have fared better there than in the patriarchal hunter- gatherer societies of California. Moreover, the Pueblo Indians wor- shipped Corn Mothers as fertility symbols at the heart of their religious beliefs, while the rancheria peoples, who had adopted agriculture more recently, attached less religious significance to corn. But regardless whether the Native Americans believed in animal spirits or corn god- desses, their encounter with Spanish priests changed their diet as well as their religion.7 Frontier Foods of New Spain The conquistadors' mission of Europeanizing the Americas - literally founding a New Spain - required the simultaneous introduction of Old World plants and animals and the extirpation of native foods associat- ed with heathen religious practices. Father Bernardino de Sahagiin instructed the Indians to eat "that which the Castilian people eat, because it is good food, that with which they are raised, they are strong and pure and wise. . . . You will become the same way if you eat their food."8 Yet his nutritional advice, like much of the Catholic doctrine, was accepted only halfway. Native Americans embraced some new foods, particularly livestock, while clinging stubbornly to their staple crops of maize, beans, squash, and chiles. A mestizo cuisine eventually emerged, combining foods from the Old World and the New, just as intermar- riage between Spaniards and Indians produced Mexico's mestizo nation. These mixtures spread to the northern provinces as well, and on that distant frontier, mestizo society and culture were often mistaken for Spanish originals. Catholic priests, whose evangelical mission to the Indians served to justify Spain's empire in the Americas, demanded radical changes in the lives of the new initiates. The European belief that civilization required permanent settlements brought an end to the nomadic or semi -nomadic lifestyle of many rancheria peoples, although the introduction of live- stock compensated in part for the decline in hunting. Prohibitions on polygamy, together with the introduction of European diseases against which the natives had little resistance, decimated the indigenous social organization. Natives responded to these changes in different ways; the Yaquis embraced the missions, adopting far more of the newly emerg- ing Mexican culture, including the cooking techniques, than did the neighboring Mayo. Among the Athabaskan people, some settled down This content downloaded from 68.104.177.63 on Tue, 19 Jan 2021 19:28:49 UTC All use subject to https://about.jstor.org/terms 664 * Journal of the Southwest to become sheepherders, blending their culture with that of the Pueb- los and taking the name Navajo. Others took only the Spanish horses, and by the 1660s, the Apaches, as they were called, had become a men- ace to both Spanish and Pueblo settlements. Pacification policies encour- aged further acculturation through handouts of food and alcohol to make the Apaches dependent on Spanish officials and the distribution of defective firearms to limit the destruction when they did go on raids.9 If the spiritual conquest legitimized the colonies, the prospect of making a quick fortune attracted Spanish settlers. After looting the Aztec Empire, the conquistadors set out for the north in search of the fabled Seven Cities of Cibola, where legend had it that the streets were paved with gold. The expedition of Francisco Vasquez de Coronado reached the Zuni Pueblos in 1540, discovering the reality to be a more prosaic adobe. The silver bonanza at Zacatecas in 1548 attracted the first per- manent European settlement in the north and also led to the con- struction of presidios to protect the treasure on the Royal Road back to Mexico City. Juan de Oftate, a silver miner made wealthy in Zacate- cas, established the colony of New Mexico in 1598, although the Pueblo Revolt of 1680 temporarily forced the Spaniards to withdraw to El Paso del Norte. The rest of the Southwest remained unsettled by Europeans until the eighteenth century, when imperial defense require- ments promoted a more active Spanish presence. French incursions from Louisiana into Texas led to the foundation of San Antonio in 1718, while Apache raids in Sonora motivated the construction of a presidio at Tucson in 1776. Finally, the appearance of Russian trappers on the northern Pacific coast prompted the crown to transfer troops from Sonora and Sinaloa to new presidios in California.10 The new settlers, although generally mestizos from central Mexico, attempted to construct a Spanish society on the northern frontier. The Iberian Peninsula had a medieval tradition of mounted cattle raising - the vaquero culture later appropriated by Anglo cowboys - but the scrawny range cattle were often butchered for their hides alone, leav- ing the meat behind to rot. The settlers preferred sheep and goats, especially prizing cabrito asado (roast kid) as a delicacy throughout the frontier region. Cooking techniques often amounted to methods of preservation such as making cheese or sausage. The colonists also pro- duced large amounts ofcarneseca, a form of jerky made by cutting beef into long strips and drying it in the desert sun inside a cage to keep the flies out. To preserve pork, they made a vinegar marinade called adovo, This content downloaded from 68.104.177.63 on Tue, 19 Jan 2021 19:28:49 UTC All use subject to https://about.jstor.org/terms Tex-Mex... Whose Mex? + 665 heavily spiced with chiles to distinguish it from similar Spanish prepa- rations. Whenever irrigation permitted, the settlers cultivated the Euro- pean grain wheat, although the expense of mills and ovens often forced women to grind the grain on metates and cook it in the form of tor- tillas rather than bread. The pervasive use of chiles in stews and salsas likewise demonstrated the Native American influence on Spanish cui- sine. The rich agricultural land of California allowed the production of those Mediterranean staples, wine and olives, unavailable elsewhere in New Spain, but even the wealthiest settlers ate a generally Spartan diet with only an occasional luxury such as imported chocolate. Those stur- dy frontier foods later became the foundation for Southwestern cuisine and a bulwark of Mexican American identity.11 Deconstructing Chili/e Chili or chile? Chili con carne or carne con chile? Chile verde or carne verde? Southwestern cuisine often seems as baffling as it is intimidating to newcomers who have not yet developed a tolerance for spicy foods. The confusion derives from both regional and temporal differences; for example, a person who asks, "Red or green?" is now answering the ques- tion, "Where are you? New Mexico." Prior to refrigeration, the color question was seasonal, had the fresh green chiles ripened and turned red while drying on the ristra? But however varied their cooking styles, Hispanics in the Southwest faced a common question that struck to the heart of their identity: were they Mexican or Spanish? For more than a century after the United States annexed the region, former Mexican citizens, accustomed to fluid racial boundaries, struggled to find a place in a society that saw only black and white. They claimed Spanish descent in an attempt to gain equal status as Europeans, but in doing so, often shunned their fellow Mexicans who had migrated north more recently. The permutations of chile reflect the diverse experiences of Hispanics as they encountered Anglo society and established their citizenship in the United States.12 New Mexico, the oldest European settlement in North America, also has the most firmly established cuisine in the Southwest. Centered around the capital, Santa Fe, this cooking style extends beyond the geographical confines of the state to include the San Luis Valley in southern Colorado, the mountains around Flagstaff in northern Ari- This content downloaded from 68.104.177.63 on Tue, 19 Jan 2021 19:28:49 UTC All use subject to https://about.jstor.org/terms 668 * Journal of the Southwest course, Anglos came to dominate politics and most Hispanics remained strictly working class; nevertheless, a substantial Mexican American mid- dle class preserved its economic position and cultural heritage by renam- ing it Spanish. Eventually, the same rugged mountains and stark desert landscapes that had repelled immigrants in the nineteenth century attracted them when air conditioning and ski lifts arrived following World War II, leading to a real estate boom that drove increasing num- bers of Hispanics from their land around Santa Fe, Taos, and Tucson. By contrast, Mexicans in Texas and California did not have a century of isolation to consolidate their social position, for the dispossession of land followed immediately on the Treaty of Guadalupe Hidalgo.16 While the origins of Texas's chili con carne remain shrouded in culi- nary legend, the subsequent development of the dish reveals a process of both racial stereotyping and cultural appropriation. The dish proba- bly began as a stew, made of goat or deer meat as often as beef, and spiced with red chiles, cumin, and oregano, which remain the distinc- tive flavors of Tex-Mex cooking as cooking expert Marilyn Tausend has observed. Subtleties of taste were lost on Anglo visitors to nineteenth- century San Antonio, who rarely made it past the initial shock of the chile peppers. In 1874, for example, Edward King described "fat, swarthy Mexican mater-familias" offering "various savory compounds, swimming in fiery pepper, which biteth like a serpent." The imagined dangers, both culinary and sexual, of the so-called chili queens on Mil- itary Plaza enticed countless tourists, who remembered the city "because of the Chili Stands, the Menger Hotel, and the Alamo." But the His- panic cooks did not share in the profits from mass-marketing their dish; in 1896, a German immigrant, William Gebhardt, formulated the chili powder known as Tampico Dust, which helped spread the taste for chili across the country. Already tamed down for timid palates, chili under- went other alterations, the side order of beans was unceremoniously dumped into the pot, and it was added to hot dogs and, in Cincinnati, even to spaghetti. Meanwhile, back in San Antonio, after a long strug- gle with city inspectors, the original chili stands closed down as sup- posed health hazards in the 1930s.17 Chili had been stripped of its ethnicity to become the state dish of Texas, but Mexican Americans retained a repertoire of other foods that affirmed their identity precisely because of the scorn they attracted from the Anglo elite. Although it had lost favor in New Mexico and Califor- nia, cabrito asado remained as popular in south Texas as in northeastern Mexico, particularly Monterrey, where it attained legendary status. This content downloaded from 68.104.177.63 on Tue, 19 Jan 2021 19:28:49 UTC All use subject to https://about.jstor.org/terms Tex-Mex... Whose Mex? * 669 Anglos had little use for goat, but the only beef that poor Mexican Americans could afford was the viscera. One such castoff cut, the diaphragm muscle (arrachera), lost its tough texture in a marinade of lime juice and garlic and became quite delicious when grilled on an open fire and served with salsa on hot, fresh tortillas. Perhaps the most beloved dish of working-class Mexican Americans, and the most repulsive one to outsiders, was the pit-barbecued bull head (barbacoa de cabeza). The two-day process of preparing the pit, cooking the meat, and serving it up messily as tacos invited communal celebrations, drinking, and danc- ing among Hispanics.18 Legends of Texas chili notwithstanding, the most mysterious branch of Southwestern cuisine is the original art of California ranch cooking. Unlike the thriving Hispanic cultures of New Mexico, Arizona, and south Texas, Californio society now exists only as a memory, distorted by the assimilation of a small elite into Anglo society and by more recent Mexican migrants, who far outnumber the descendants of the original settlers. Nevertheless, a few tastes of that pastoral era can be gleaned from the first Spanish-language cookbook published in the state, El cocinero espanol (1898) by Encarnacion Pinedo. An heiress to one of the most prominent Californio families, the Berreyesa clan, she was born in the tragic year of 1848, as a swarm of Anglo fortune hunters descend- ed to swindle away the family estates and to lynch eight of her uncles and cousins. Determined to maintain the dignity of Hispanic culture, Pinedo gave a stinging rebuke to the barbarous Yankee invaders, describing their food as "the most insipid and tasteless that one can imagine." Her own recipes, written in a lively literary style, derived from classical Mexican dishes such as moles, tamales, chiles rellenos, and bar- bacoa de cabeza, even though she disguised them with Spanish titles. As Victor Valle has observed, "The Mexican roots of [modern] Califor- nia cuisine can also be detected in her liberal use of fruits and vegeta- bles, fresh edible flowers and herbs, her aggressive spicing, and grilling over native wood fires."19 Pinedo's cookbook provided an eloquent example of Hispanics' widespread use of food to affirm their identity against the threat of Anglo encroachment. Jacqueline Higuera McMahan has written a series of nostalgic cookbooks, laden with family history, which describe the culinary encounters of old California. The Yankee newcomers were apparently so astonished to see people eat chiles for breakfast that they attributed to Californios the digestive system of ostriches. The Higueras meanwhile repeated the fiction that they had lost their Santa Clara ranch This content downloaded from 68.104.177.63 on Tue, 19 Jan 2021 19:28:49 UTC All use subject to https://about.jstor.org/terms 670 + Journal of the Southwest to finance the legendary 1865 wedding festival of Don Valentin's favorite daughter, Maria. Although declining in society, the family at least took comfort from the belief that they had a more civilized lifestyle than the Anglo land grabbers around them. Twentieth-century migrants brought their own regional dishes with them from Mexico and often used these foods to defend themselves against racial discrimination. Victor Villasenor, in his best-selling family memoir, Rain of Gold, recalled his grandmother's words, "Don't worry about the police. One day we'll feed them tacos with so much old chile that they'll get diar- rhea and their assholes will burn for weeks!"20 Encounters between ethnic foods and mainstream consumers have remained sites of cultural contention throughout the twentieth centu- ry, as Mexicans faced the contradictory impulses to preserve their cul- ture intact or to profit from adapting the foods for a general audience. Enclave restaurants sprang up wherever large numbers of Mexicans set- tled more or less permanently to work. By the beginning of the centu- ry, such small-time establishments existed all along the border as well as in more distant urban areas such as Chicago, St. Louis, and Kansas City. Moreover, many restaurants acquired a Mexican character when Anglo owners discovered the profits they could make by allowing their Hispanic kitchen staff to cook their own foods. One such successful restaurateur, who had started out with just a shack selling hamburgers and barbecue in Tucson and was facing ruin when his Mexican cook quit, begged her to write down the formulas. "Oh no," Esperanza Mon- toya Padilla replied, "I'm dumb enough to work for you, but I'm not dumb enough to give you my recipes!"21 The combination plate, rarely seen in Mexico but one of the main- stays of Mexican American restaurants, may have originated in Texas early in the twentieth century as an adaptation to Anglo customers. Tacos, enchiladas, tostadas, and burritos, known collectively as antoji- tos (little whimsies), had long provided quick meals to working-class Mexicans, who often ate them standing on a street corner. Mainstream diners required a more formal meal, including a plate and silverware, so Hispanic cooks complied, perhaps spreading quantities of red chili sauce on top because the customers were using forks anyway. Anglo expectations for a quick plate full of food, as opposed to the Mexican preference for separate, smaller courses, encouraged cooks to combine the main dish with rice (usually eaten prior to the main course) and beans (eaten after). Numbering the combination plates relieved non- This content downloaded from 68.104.177.63 on Tue, 19 Jan 2021 19:28:49 UTC All use subject to https://about.jstor.org/terms Tex-Mex... Whose Mex? + 673 with look-alike competitors such as Del Taco, Taco Time, and Taco Tico, Taco Bell defined Mexican food for an entire generation in the United States. The mass-market appropriation of Mexican food, which began with Tampico Dust and racial slurs about chili queens, thus cul- minated in chants of "Viva Gorditas!" by the Taco Bell dog. Neverthe- less, as tourism and migration gave consumers a greater awareness of genuine Mexican cuisine, a culinary renaissance became possible. The Blue Corn Bonanza Taco Bell had skimmed the surface, or perhaps dredged the bottom, of Mexican American foods, but a wealth of Southwestern dishes await- ed discovery by consumers. Santa Fe finally grabbed the nation's gas- tronomic imagination in the 1980s, after a lengthy search for authentic regional cuisines from the United States that could compete with those of France, Italy, and China. Once the trend began, Southwestern food quickly became so common that, in 1987, M. F. K. Fisher groaned, "If I hear any more about chic Tex-Mex or blue cornmeal, I'll throw up." Nevertheless, her complaints went unheeded, as corporate versions of Mexican food filled supermarkets across the country. That this was not just a temporary fad became clear in 1991, when salsa surpassed catsup as the best-selling condiment in the United States. This rapid success did nothing to diminish but rather heightened the tension between authen- ticity and adaptation that had so long bedeviled Southwestern cook- ing.27 The birth of a modern, upscale restaurant version of traditional Southwestern cooking had a long gestation period - most notably in the cookbooks, newspaper columns, and ecological awareness of James Beard, Craig Claiborne, and Alice Waters - so that when it final- ly emerged, it soon became ubiquitous. John Rivera Sedlar, a native of New Mexico who pioneered this new style in 1980, recalled, "When I first began serving tortillas, tamales, and chiles in a fine-dining environ- ment, people gasped." Shortly thereafter, Robert Del Grande in Hous- ton and Stephan Pyles in Dallas did for Texas cooking what Sedlar had done for New Mexico. In 1987, Mark Miller, a former anthropolo- gy student with a deep knowledge of the foods and cultures of Latin America, opened the acclaimed Coyote Cafe in Santa Fe. Where ethnic restaurants had earlier pursued celebrities as advertisements, the chefs suddenly found themselves to be celebrities - for example, television's This content downloaded from 68.104.177.63 on Tue, 19 Jan 2021 19:28:49 UTC All use subject to https://about.jstor.org/terms 674 * Journal of the Southwest "Too Hot Tamales," Mary Sue Milliken and Susan Feniger. As the field grew increasingly crowded, Jay McCarthy sought recognition by pro- claiming himself the "Cactus King," followed by Lenard Rubin, the "Cilantro King." Of course, much of this nouvelle Southwestern cui- sine bore only a superficial resemblance to either Mexican or Mexican American cooking; witness Pyles's signature dish, a seared foie gras corn pudding tamale with pineapple mole and canela dust. Nevertheless, similar concoctions began to appear in some of the most expensive restaurants in Mexico City.28 Supermarket sales of tortillas, chips, salsas, and other Mexican foods meanwhile grew into a three-billion-dollar market by the mid-1990s, although only a small fraction of this revenue went to Hispanic-owned businesses. Indeed, the industry has been dominated by Anglos since Elmer Doolin purchased the formula for Fritos corn chips from a nameless Mexican American in 1932 and Dave Pace began bottling salsa in 1948. Just three corporations controlled more than half the nation's salsa market: Pace, owned by Campbell Soup Co., Tostitos, a brand of Frito-Lay, and Old El Paso, a subsidiary of Pillsbury. Boutique pro- ducers meanwhile contended for a more upscale niche with outlandish claims of authenticity. Fire Roasted Zuni Zalsa attributed its origins to a mythical Mexican past: "The old patron walked down the mountain- side overlooking the jalapeno field. He paused, turned to young Josel- ito [sic] and said, 'Make me a salsa, make me a salsa I can't refuse.'" Local Mexican American manufacturers did better with corn tortillas because of their brief shelf life, but the bulk of sales in the United States went for flour tortillas, often stripped of their original ethnic character by cinnamon or pesto flavoring and marketed as "wraps."29 Yet the search for authenticity, or at least for product differentiation, led back again and again to Mexico. The quintessential dish of modern Tex-Mex, fajitas, started out as the vaquero's humble arrachera, served up on a fancy grill but eaten in the style of all Mexican tacos, with salsa on hot and, one hopes, fresh tortillas. In the 1980s, the fad drove the price of skirt steak out of the reach of the working-class Hispanics who invented the dish and also led to that oxymoron "chicken fajitas." One of the hottest items of the 1990s, the fish taco, was discovered by surfers such as Ralph Rubio while vacationing in Baja California and became part of the new Cal-Mex cuisine, especially around San Diego. At the same time, growing numbers of Tex-Mex restaurants in New York City have begun to replace burritos and fajitas with regional Mexican dish- This content downloaded from 68.104.177.63 on Tue, 19 Jan 2021 19:28:49 UTC All use subject to https://about.jstor.org/terms Tex-Mex... Whose Mex? * 675 es from Oaxaca and Veracruz, dumping the serapes and mariachi music in the process. Even in the Dallas-Fort Worth area, restaurateur Chris Aparicio reported optimistically, "You used to have to have Tex-Mex food to survive. We serve authentic Mexican and our clientele used to be 80 percent Hispanic. Now it's 60 percent Anglo and 40 percent Hispanic. People are catching on to the true flavor of Mexican food."30 The real question about the blue corn bonanza remains, who will benefit from it? Mexicans dreamed of finding the legendary Seven Cities of Cibola for three centuries, only to lose their northern provinces in 1848, a year before gold was finally discovered in California. As Victor Valle has explained, too few of the Anglo owners of Mexican restau- rants and food-processing companies are willing to give anything back to the communities that made their fortunes, even by paying decent wages and offering equal employment opportunities. But Valle also strikes a more positive note, pointing to the Mexican immigrants and Mexican Americans who have begun to reclaim their foods in upscale restaurants around the country as well as in factories turning out authen- tic foodstuffs. Joe Sanchez of the New El Rey Chorizo Company did not feel threatened by large corporate competitors: "So we are not going to disappear. We'll progress. And the big chain stores will have to stock two sections of Mexican food; the tourist food for the Anglos and the real Mexican food for the Mexicans. And then, since many Anglos like real Mexican food, they'll go over to the Mexican section and buy real ingredients, too."31 Conclusion: Whose Mex? Douglas Monroy titled his study of early California society, "Thrown among Strangers," evoking the similar experiences of Native Americans forced to work on Spanish missions and Hispanic ranchers displaced by Anglo capitalists. For much the same reason, an account of the foods of the Southwest could easily be called, "Fed to Foreigners." Native American women of the pueblos cooked tortillas for the Spanish con- quistadors, only to have their corn mother deities denounced by Catholic priests in return. Hispanic women in San Antonio served up chili stews to Anglo tourists three hundred years later, losing their busi- nesses to industrial mass producers and city health inspectors in the process. Even their erstwhile compatriots abandoned the Mexican Amer- This content downloaded from 68.104.177.63 on Tue, 19 Jan 2021 19:28:49 UTC All use subject to https://about.jstor.org/terms 678 <■ Journal of the Southwest 16. For just a few examples of this voluminous literature, see Richard Gris- wold del Castillo, La Familia: The Mexican American Family in the Urban Southwest (Notre Dame: University of Notre Dame Press, 1984); idem, The Treaty of Guadalupe Hidalgo: A Legacy of Conflict (Norman: University of Oklahoma Press, 1990); Armando C. Alonzo, Tejano Legacy: Rancheros and Settlers in South Texas, 1734-1900 (Albuquerque: University of New Mexico Press, 1998); Lisbeth Haas, Conquests and Historical Identities in California, 1769-1936 (Berkeley: University of California Press, 1995); Oscar J. Martinez, Troublesome Border (Tucson: University of Arizona Press, 1988); Thomas E. Sheridan, Los Tucsonenses: The Mexican Community in Tucson, 1854-1941 (Tucson: University of Arizona Press, 1986). 17. The best account of the appropriation of ethnic foods is Donna R. Gabaccia, We Are What We Eat: Ethnic Foods and the Making of Americans (Cambridge: Harvard University Press, 1998), quotations are from 108-9; See also Marilyn Tausend, Cocina de la familia (New York: Simon & Schuster, 1997), 66; Mary Ann Noonan Guerra, The History of San Antonio's Market Square (San Antonio: The Alamo Press, 1988), 14, 48. 18. Mario Montano, "The History of Mexican Folk Foodways of South Texas: Street Vendors, Offal Foods, and Barbacoa de Cabeza," (Ph.D. diss., University of Pennsylvania, 1992); Jose E. Limon, Dancing with the Devil: Society and Cultural Poetics in Mexican-American South Texas (Madison: Uni- versity of Wisconsin Press, 1994). 19. Valle, "A Curse of Tea and Potatoes," quotes from 9, 12. The Pinedo volume has been edited and translated by Dan Strehl as The Spanish Cook: A Selection of Recipes from Encarnacion Pinedo's El cocinero espahol (Pasadena: The Weather Bird Press, 1992). 20. Villasenor, Rain of Gold (New York: Delta, 1991), 350. See also Jacque- line Higuera McMahan, The Mexican Breakfast Cookbook (Lake Hughes, CA: The Olive Press, 1992), 116; California Rancho Cooking (Lake Hughes, CA: The Olive Press, 1988), 130-34. 21. Quoted in Martin, Sonas My Mother Sana to Me, 116. 22. Jamison and Jamison, The Border Cookbook, 10-11. 23. Shindler, El Cholo Cookbook, 15; Flores, El Charro Cafe, (Tucson: Fish- er Books, 1998), 3. 24. This discussion was inspired by Tracy Poe, "Food Culture and Entre- preneurship among African Americans, Italians, and Swedes in Chicago" (Ph.D. diss., Harvard University, 1999). See also Flores, El Charro Cafe, 24. 25. Jeffrey Steele, "Mexican Goes Mainstream," Restaurante Mexicano 1, no. 1 (January/February 1997): 6-15; interview with Edward Gamez, chair- man of the board of Pulido's Restaurants, Fort Worth, Texas, March 26, 1992. 26. George Ritzer, The McDonaldization of Society (Thousand Oaks, CA: Pine Forge Press, 1993). See also Warren J. Belasco, "Ethnic Fast Foods: The Corporate Melting Pot," Food and Foodways 2 (1987): 1-30. 27. Quote from Sylvia Lovegren, Fashionable Food: Seven Decades of Food Fads (New York: Macmillan, 1995), 378. This content downloaded from 68.104.177.63 on Tue, 19 Jan 2021 19:28:49 UTC All use subject to https://about.jstor.org/terms Tex-Mex... Whose Mex? * 679 28. Quote from Barbara Pool Fenzl, Savor the Southwest (San Francisco: Bay Books, 1999), 14. See also Mark Miller, Coyote Cafe (San Francisco: Ten Speed Press, 1989); Mark Miller, Stephan Pyles, and John Sedlar, Tamales (New York: Macmillan, 1997); Mary Sue Milliken and Susan Feniger, Mesa Mexicana (New York: William Morrow, 1994). 29. Gabaccia, We Are What We Eat, 165, 219; "Another Round," Snack World 53, no. 6 (June 1996): 32; Margaret Littman, "Wrap Up Profits with Tortillas," Bakery Production and Marketing Z\, no. 16 (November 15, 1996): 40 30. Mario Montano, "Appropriation and Counterhegemony in South Texas: Food Slurs, Offal Meats, and Blood," in Usable Pasts: Traditions and Group Expressions in North America, ed. Tad Tuleja (Logan: Utah State Uni- versity Press, 1997), 50-67. Quoted in Julia M. Gallo-Torres, "Salud," El Restaurante Mexicano 3, no. 3 (May-June 1999): 14. See also Jane and Michael Stern, "Grill of His Dreams," Gourmet, January 2000, p. 40; Eric Asi- mov, "Beyond Tacos: Mexican Food Gets Real," New York Times, January 26, 2000, p. B14. 31. Valle made this point eloquently in a presentation at the Culinary Insti- tute of America's Flavors of Mexico Conference, St. Helena, Calif, November 11, 1999, and in his book, Recipes of Memory, quotation on 175. 32. Diccionario de Mejicanismos, 5th ed. (Mexico City: Editorial Porrua, 1992), 385. This content downloaded from 68.104.177.63 on Tue, 19 Jan 2021 19:28:49 UTC All use subject to https://about.jstor.org/terms