Advertisement
| cafe de olla history: Encyclopedia of Latino Culture [3 volumes] Charles M. Tatum, 2013-11-26 This three-volume encyclopedia describes and explains the variety and commonalities in Latina/o culture, providing comprehensive coverage of a variety of Latina/o cultural forms—popular culture, folk culture, rites of passages, and many other forms of shared expression. In the last decade, the Latina/o population has established itself as the fastest growing ethnic group within the United States, and constitutes one of the largest minority groups in the nation. While the different Latina/o groups do have cultural commonalities, there are also many differences among them. This important work examines the historical, regional, and ethnic/racial diversity within specific traditions in rich detail, providing an accurate and comprehensive treatment of what constitutes the Latino experience in America. The entries in this three-volume set provide accessible, in-depth information on a wide range of topics, covering cultural traditions including food; art, film, music, and literature; secular and religious celebrations; and religious beliefs and practices. Readers will gain an appreciation for the historical, regional, and ethnic/racial diversity within specific Latina/o traditions. Accompanying sidebars and spotlight biographies serve to highlight specific cultural differences and key individuals. |
| cafe de olla history: St. Louis Coffee: A Stimulating History Deborah Reinhardt, 2022-11-07 The Taste of St. Louis Coffee is an elixir many live by, but few of us know the history of what's in our mug. Follow author Deborah Reinhardt as details the rich history of coffee in the Gateway City. |
| cafe de olla history: Pati's Mexican Table Pati Jinich, 2013 The host of the popular PBS show Pati's Mexican Table shares everyday Mexican dishes, from the traditional to creative twists. |
| cafe de olla history: Romaine Wasn't Built in a Day Judith Tschann, 2023-02-21 A truly delightful smorgasbord of history and linguistics that kept us entertained—and made us hungry. —Apple Books Scrumptious...This book was meant to be devoured. —Roy Peter Clark, author of Murder Your Darlings Romaine calm and read on for a deliciously detailed digest of food language throughout time from celebrated linguist and historian Judith Tschann that is guaranteed to make you a hit at dinner parties (New York Times). Food and words—we rely on both to sustain our daily lives. We begin each morning hungry for nourishment and conversation, and our happiest moments and fondest memories are often filled with ample servings of both. Food historian Judith Tschann celebrates this glorious intersection of linguistic and culinary affinities with Romaine Wasn't Build in a Day, an irresistibly charming and deliciously decadent romp through the history of food words. On the hunt for the hidden stories behind hundreds of dishes and ingredients we take for granted, Tschann takes us on an expedition through the centuries and around the world, illuminating the ways in which language is always changing, ever-amusing, and entirely inseparable from culture, history, identity, and such as: pumpernickel, which literally means Farting Nicholas the surprising linguistic connection between alcohol and eyeliner and the fascinating travels of the word coffee across centuries and continents, attesting to the enduring allure of a cuppa joe Full of endless morsels of fascination for word nerds and foodies alike, Romaine Wasn't Built in a Day will beguile history buffs, captivate crossword fiends, satiate Scrabble nerds, and feed our fondness for our two favorite pastimes: eating and talking. |
| cafe de olla history: Villages Of Mourning Jorge Campos Aguiñiga, 2021-03-12 A journey of a child born into a world of turmoil and violence who must assume adult responsibilities, deprived of his youth and innocence in the midst of a political battle for control of the village that is his home—hiding in cellars and moving from place to place, eventually forcing the family to abandon the village in order to survive. He travels and escapes to cities where he receives his first formal education, struggles with illiteracy, learns the turbulent history of his country and that the political forces that destroy the village are also ravishing the entire nation. Seeking peace, solace, and opportunities for a better future, the family emigrates to the United States. |
| cafe de olla history: Three Decades of Engendering History Antonia I. Castaneda, 2014-12-15 For over three decades the work of Antonia I. Castañeda has shaped the fields of Western History and Chicana Studies. From her early articles on Chicana representation and political economy, to her most recent work mapping gendered violence and gendered resistance in the history of the U.S. Southwest, her work is consistently taught in classrooms and cited extensively. Yet Castañeda's work has been scattered throughout journals and anthologies, a paper chase for historians to track down. Three Decades of Engendering History ends the chase. This volume, edited by Linda Heidenreich, collects ten of Castañeda's best articles, including the widely circulated article Engendering the History of Alta California, 1769-1848, in which she took a direct and honest look at sex and gender relations in colonial California. Demonstrating that there is no romantic past to which we can turn, she exposed stories of violence against women, as well as stories of survival and resistance. Other articles included are the prize-winning Women of Color and the Rewriting of Western History, and two recent articles, Lullabies y Canciones de Cuna and La Despedida. The latter two represent Castañeda’s most recent work excavating, mapping, and bringing forth the long and strong post-WWII history of Tejanas. Finally, the volume includes three interviews with Antonia Castañeda, conducted by Luz María Gordillo, that contribute the important narrative of her lived experiences, political perspective, her commitment to initiate and develop scholarship that highlights gender and Chicanas as a legitimate line of inquiry, and her drive to center Chicanas as historical subjects. |
| cafe de olla history: Celebraciones Mexicanas Andrea Lawson Gray, Adriana Almazan Lahl, 2013-09-24 Celebraciones Mexicanas: History, Traditions, and Recipes is the first book to bring the richness and authenticity of the foods of Mexico’s main holidays and celebrations to the American home cook. This cultural cookbook offers insight into the traditional Mexican holidays that punctuate Mexican life and provides more than 200 original recipes to add to our Mexican food repertoire. The authors first discuss Mexican eating customs and then cover 25 holidays and festivals throughout the year, from the day of the Virgin of Guadalupe, Carnaval, Cinco de Mayo, to the Day of the Revolution, with family celebrations for rites of passage, too. Each holiday/festival includes historical background and cultural and food information. The lavishly illustrated book is appropriate for those seeking basic knowledge of Mexican cooking and customs as well as aficionados of Mexican cuisine. |
| cafe de olla history: The Development of a Latino Gay Identity Bernardo C. Garcia, 2014-01-09 First published in 1999. The purpose of this qualitative study is to examine the identity development process for Latino gay men. The research focuses on the perceptions of a sample of ten gay men and their process of defining themselves as gay. This study, however, is not only about the men in this study, it is also about the social context in which they have found themselves. It is about the social processes that transpire between Latino gay men and their social context of firmly held Latino family and religious cultural values. |
| cafe de olla history: Eyewitness Mexico DK Eyewitness, 2022-08-16 A cultural bonanza, a sun-seekers paradise, a foodie haven: Mexico is a treat for every visitor. Whether you want to sample smoky mezcal in Oaxaca, swim in the Yucatán's crystal-clear cenotes or discover ancient Maya ruins in the jungle, your DK Eyewitness travel guide makes sure you experience all that Mexico has to offer. Many are drawn to Mexico for its pristine beaches, but exploring inland reveals a treasure trove of natural wonders, from vast canyons to snow-capped volcanoes. And when it comes to urban pleasures, few places in the world can match Mexico city, with its teeming markets, vibrant galleries and exuberant festivals. Our updated e-guide brings Mexico to life, transporting you there like no other travel guide does with expert-led insights, trusted travel advice, detailed breakdowns of all the must-see sights, photographs on practically every page, and our hand-drawn illustrations which place you inside the country's iconic buildings and neighbourhoods. We've also worked hard to make sure our information is as up-to-date as possible following the COVID-19 outbreak. You'll discover: - our pick of Mexico's must-sees, top experiences and hidden gems - the best spots to eat, drink, shop and stay - detailed maps and walks which make navigating the country easy - easy-to-follow itineraries - expert advice: get ready, get around and stay safe - colour-coded chapters to every part of Mexico, from Baja California to Southern Mexico, Mexico City to the Gulf Coast Want the best of Cancún and the Yucatán in your pocket? Try our DK Eyewitness Top 10 Cancún and the Yucatán. |
| cafe de olla history: The Coffee Book Anette Moldvaer, 2021-08-03 Go on a journey from bean to brew and explore the history of coffee, its production, and how to become an expert barista at home. Are you a coffee lover who wants to learn how to extract the perfect brew? This coffee guide and recipe book is a must-have for anyone looking for information and inspiration to experiment with different beans, methods, and flavors. Inside this go-to guide to all things coffee, you’ll discover: • The essential coffee brewing equipment to help you extract and brew all kinds of coffee with confidence • Explore the origins of coffee from how cherries are grown, the process of coffee harvesting, and processing into the coffee beans you know and love • A region-by-region tour of leading coffee-producing countries highlights local processing techniques and different coffee flavor profiles • Visual step-by-step techniques show you how to roast the beans, prepare an espresso shot, steam milk, and make delicious coffees, just like a barista! • Over 100 recipes to suit every taste including dairy-free alternatives to milk Improve your appreciation and knowledge of one of the world's favorite pastimes - drinking coffee! Discover the incredible variety of coffee beans grown around the world with profiles from over 40 countries from far-flung places like Vietnam and Bolivia. Readers can delve into coffee tasting and use a tasters wheel to understand the nuances in flavor from bean to bean and understand which notes complement one another. Delve into the preparation of coffee, from roasting, grinding to brewing. Easy step-by-step instructions will show you the common brewing equipment used to make different coffees. Using the techniques that you have learned, explore the recipe section which includes café culture classics, such as the americano, flat white, and macchiato, to more unusual choices, like caffè de olla and ice maple latte. Brew coffee at home like a pro and start your day right with The Coffee Book. |
| cafe de olla history: Mocha Michael Turback, 2013-02-13 Coffee and chocolate combined have a complementary effect, which means drinking a mocha wakes you up and puts you in a good mood. High-quality chocolate, strong coffee, and a big mug--basic tools of the trade for Mocha, the sophisticated follow-up to Michael Turback's best-selling Hot Chocolate. Presented in a compact yet luxurious collection, Mocha offers nearly sixty recipes featuring the companionable ingredients of chocolate and coffee. Ranging from cozy cocoa concoctions to caffeinated couture combinations, recipes include hot drinks (the Triple Chocolate Maple Passion hails from Toronto, where they know how to heat things up); cold, refreshing classics (the Black-and-White Espresso Milkshake is almost a meal); creative cocktails (Chocolate-Espresso Martini, anyone?); and outrageous desserts (the Mocha-Java Cheesecake is the richest and smoothest cheesecake ever). Recipe contributors include notable chocolatiers, popular coffee purveyors, preeminent restaurant chefs, and a competitive cadre of coffeehouse baristas. |
| cafe de olla history: DK Mexico DK Travel, 2024-06-25 Whether you want to explore jungle-clad Mesoamerican pyramids, swim in the crystal-clear waters of a cenote, or devour freshly made and flavorful street food. There are so many things to see and do in Mexico. Whatever your dream trip involves, this DK Eyewitness travel guide is the perfect companion. Our updated guide brings Mexico to life, transporting you there like no other travel guide does with expert-led insights, trusted travel advice, detailed breakdowns of all the must-see sights, photographs on practically every page, and our hand-drawn illustrations, which take you inside the country's buildings and neighbourhoods. You'll discover: -Our pick of Mexico's must-sees and top experiences -The best spots to eat, drink, shop and stay -Detailed maps and walks that make navigating the region easy -Easy-to-follow itineraries -Expert advice: get ready, get around and stay safe -Colour-coded chapters for each part of Mexico -A lightweight format, so you can take it with you wherever you go Want to explore one of Mexico's most popular spots? Try Top 10 Cancún and the Yucatán. |
| cafe de olla history: The Texas Cowboy Cookbook Robb Walsh, 2009-02-19 Texas cowboys are the stuff of legend — immortalized in ruggedly picturesque images from Madison Avenue to Hollywood. Cowboy cooking has the same romanticized mythology, with the same oversimplified reputation (think campfire coffee, cowboy steaks, and ranch dressing). In reality, the food of the Texas cattle raisers came from a wide variety of ethnicities and spans four centuries. Robb Walsh digs deep into the culinary culture of the Texas cowpunchers, beginning with the Mexican vaqueros and their chile-based cuisine. Walsh gives overdue credit to the largely unsung black cowboys (one in four cowboys was black, and many of those were cooks). Cowgirls also played a role, and there is even a chapter on Urban Cowboys and an interview with the owner of Gilley’s, setting for the John Travolta--Debra Winger film. Here are a mouthwatering variety of recipes that include campfire and chuckwagon favorites as well as the sophisticated creations of the New Cowboy Cuisine: • Meats and poultry: sirloin guisada, cinnamon chicken, coffee-rubbed tenderloin • Stews and one-pot meals: chili, gumbo, fideo con carne • Sides: scalloped potatoes, onion rings, pole beans, field peas • Desserts and breads: peach cobbler, sourdough biscuits, old-fashioned preserves Through over a hundred evocative photos and a hundred recipes, historical sources, and the words of the cowboys (and cowgirls) themselves, the food lore of the Lone Star cowboy is brought vividly to life. |
| cafe de olla history: DK Eyewitness Mexico DK Eyewitness, 2020-07-21 Your journey starts here. Featuring DK's much-loved maps and illustrations, walks and information, plus all new, full-color photography, this 100% updated guide to Mexico brings you the best of this colorful country in a brand-new, lightweight format. What's inside? - full-color photography, hand-drawn illustrations, and maps throughout - easy-to-follow walks, drives, and itineraries - our pick of Mexico's must-sees, top experiences, and hidden gems - insider tips and information: when to visit, how to avoid the crowds, where to capture the perfect photo, and more - the best spots to eat, drink, shop, and stay - an area-by-area guide covering each corner of Mexico, from Mexico City to the Yucatán Peninsula- expert advice: get ready, get around, and stay safe Now in paperback and printed on quality lightweight paper, our Mexico travel guide has been redesigned with you, the traveller, in mind, so you can take it wherever you go. DK Eyewitness is the bronze award-winning travel guidebook series as voted by the Wanderlust Reader Travel Awards 2019. |
| cafe de olla history: Food Cultures of the World Encyclopedia [4 volumes] Ken Albala, 2011-05-25 This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world—including some from remote and unexpected peoples and places. From babka to baklava to the groundnut stew of Ghana, food culture can tell us where we've been—and maybe even where we're going. Filled with succinct, yet highly informative entries, the four-volume Food Cultures of the World Encyclopedia covers all of the planet's nation-states, as well as various tribes and marginalized peoples. Thus, in addition to coverage on countries as disparate as France, Ethiopia, and Tibet, there are also entries on Roma Gypsies, the Maori of New Zealand, and the Saami of northern Europe. There is even a section on food in outer space, detailing how and what astronauts eat and how they prepare for space travel as far as diet and nutrition are concerned. Each entry offers information about foodstuffs, meals, cooking methods, recipes, eating out, holidays and celebrations, and health and diet. Vignettes help readers better understand other cultures, while the inclusion of selected recipes lets them recreate dishes from other lands. |
| cafe de olla history: The Tex-Mex Cookbook Robb Walsh, 2014-08-19 Join Texas food writer Robb Walsh on a grand tour complete with larger-than-life characters, colorful yarns, rare archival photographs, and a savory assortment of more than 100 recipes for crispy, crunchy Tex-Mex foods. From the Mexican pioneers of the sixteenth century, who first brought horses and cattle to Texas, to the Spanish mission era when cumin and garlic were introduced, to the 1890s when the Chile Queens of San Antonio sold their peppery stews to gringos like O. Henry and Ambrose Bierce, and through the chili gravy, combination plates, crispy tacos, and frozen margaritas of the twentieth century, all the way to the nuevo fried oyster nachos and vegetarian chorizo of today, here is the history of Tex-Mex in more than 100 recipes and 150 photos. Rolled, folded, and stacked enchiladas, old-fashioned puffy tacos, sizzling fajitas, truck-stop chili, frozen margaritas, Frito™ Pie, and much, much more, are all here in easy-to-follow recipes for home cooks. The Tex-Mex Cookbook will delight chile heads, food history buffs, Mexican food fans, and anybody who has ever woken up in the middle of the night craving cheese enchiladas. |
| cafe de olla history: Three World Cuisines Ken Albala, 2012-05-03 The text begins with a comprehensive theory of cuisine in the introduction and moves to the parallel culinary histories of Italy, Mexico, and China: the independent domestication of crops in each, the social, political, and technological developments that gave rise to each cuisine, and cooking in both professional and home settings. It also compares the internal logic of the cooking style and techniques in a way that will resonate with students. The meat of the text compares and contrasts the three cuisines in chapters on grains and starches; vegetables; fruits and nuts; meat, poultry, and dairy products; fish and shellfish; fats and flavorings; and beverages. Readers are taken on a fascinating journey of discovery, where the background story of mis-transmission, adaptation, and evolution of cooking as it spreads around the globe with trade and immigration is revealed. It answers the big questions, such as, why did the wok prevail in China, while the sautée pan and comal were used in Italy and Mexico, respectively? Why is bread baked in the Mediterranean but more often steamed in the Far East? How are certain ingredients used in completely different ways by different cultures and why? Why is corn transformed into tortillas and tamales in one place and into polenta in another? Why do we find tomato salsa in the Americas, long-cooked sauces in Italy, and tomatoes mixed with scrambled eggs in China? Albala also challenges the notion of authenticity, providing ample evidence that cuisines are constantly evolving, adapting over time according to ingredients and cooking technologies. More than 150 of Albala’s recipes complete the instruction, inspiring readers to learn how to cook in a fundamental way. |
| cafe de olla history: Fiesta at Rick's: Fabulous Food for Great Times with Friends Rick Bayless, Deann Groen Bayless, 2010-06-22 Presents one hundred fifty Mexican-inspired recipes to make for entertaining both small and large gatherings, providing menus for four different types of parties and including recipes for champagne margaritas and mango guacamole. |
| cafe de olla history: Reasons to Love Mexico Andrea Trujillo León, Lillian Briseño Senosiain, Carlos Andrés Mendiola Hernández, 2023-06-07 Tecnológico de Monterrey presents 240 reasons to love México. |
| cafe de olla history: Comida Mexicana Martha Stone, 2015-01-08 If you like eating with friends and family or simply want to try something different, Mexican cooking is fun and full of aroma. Whether you are searching for tacos, quesadilla, guacamole, flan or michelada. This book is step-by-step guide for making authentic Mexican food in easiest way. It consists of 25 delightful recipes which you will relish and share. Provecho! |
| cafe de olla history: The Inevitable Bandstand Charles V. Heath, 2015 In the hands of the state, music is a political tool. The Banda de Música del Estado de Oaxaca (State Band of Oaxaca, BME), a civil organization nearly as old as the modern state of Oaxaca itself, offers unique insights into the history of a modern political state. In The Inevitable Bandstand, Charles V. Heath examines the BME's role as a part of popular political culture that the state of Oaxaca has deployed in an attempt to bring unity and order to its domain. The BME has always served multiple functions: it arose from musical groups that accompanied military forces as they trained and fought; today it performs at village patron saint days and at Mexico's patriotic celebrations, propagating religions both sacred and civic; it offers education in the ways of liberal democracy to its population, once largely illiterate; and finally, it provides respite from the burdens of life by performing at strictly diversionary functions such as serenades and Sunday matinees. In each of these government-sanctioned roles, the BME serves to unify, educate, and entertain the diverse and fragmented elements within the state of Oaxaca, thereby mirroring the historical trajectory of the state of Oaxaca and the nation of Mexico from the pre-Hispanic and Spanish colonial eras to the nascent Mexican republic, from a militarized and fractured young nation to a consolidated postrevolutionary socialist state, and from a predominantly Catholic entity to an ostensibly secular one. |
| cafe de olla history: My Sweet Mexico Fany Gerson, 2011-06-08 After years spent traveling and sampling sweets throughout her native Mexico, celebrated pastry chef Fany Gerson shares the secrets behind her beloved homeland’s signature desserts in this highly personal and authoritative cookbook. Skillfully weaving together the rich histories that inform the country’s diverse culinary traditions, My Sweet Mexico is a delicious journey into the soul of the cuisine. From yeasted breads that scent the air with cinnamon, anise, sugar, fruit, and honey, to pushcarts that brighten plazas with paletas and ice creams made from watermelon, mango, and avocado, Mexican confections are like no other. Stalwarts like Churros, Amaranth Alegrías, and Garibaldis—a type of buttery muffin with apricot jam and sprinkles—as well as Passion Fruit–Mezcal Trifle and Cheesecake with Tamarind Sauce demonstrate the layering of flavors unique to the world of dulces. In her typical warm and enthusiastic style, Gerson explains the significance of indigenous ingredients such as sweet maguey plants, mesquite, honeys, fruits, and cacao, and the happy results that occur when combined with Spanish troves of cinnamon, wheat, fresh cow’s milk, nuts, and sugar cane. In chapters devoted to breads and pastries, candies and confections, frozen treats, beverages, and contemporary desserts, Fany places cherished recipes in context and stays true to the roots that shaped each treat, while ensuring they’ll yield successful results in your kitchen. With its blend of beloved standards from across Mexico and inventive, flavor-forward new twists, My Sweet Mexico is the only guide you need to explore the delightful universe of Mexican treats. |
| cafe de olla history: Explorer's Guide Oaxaca: A Great Destination Paige R. Penland, 2009-12-07 A complete guide to the Mexican city offers thorough coverage of the region, from the Pacific Beaches to the Northern Sierras and the Oaxaca Valley, and Including detailed road-trip itineraries. Let Oaxaca’s wonders welcome you to this sophisticated Spanish colonial capital. Oaxaca is a kaleidoscope of colors and cultures, a place of pale green cantera stone churches, sweeping plazas with brightly clad dancers, and markets redolent with the scent of freshly ground chocolate. Enjoy impressive museums, fine restaurants, and fantastic galleries, then head up into the pine-forested mountains, cloud forests, and colorful deserts, studded with ancient ruins, indigenous villages, and incredible ecotourism opportunities. There’s so much to see and do, but be sure to save some time to soak up the sun on Oaxaca’s 300 km/186 miles of Pacific beaches and bays. More than 100 photographs and detailed maps round out the package, making this guidebook an indispensable resource. Ándale! |
| cafe de olla history: Exposed Sandra Altschuler, 2013-09-06 Can a woman's essence be captured in a word, a role, an act? Or is she a complex amalgamation of traits that reveal themselves serendipitously according to the circumstances in her life? Meet Roisin Casey, a middle-aged wife, mother, professional woman living a customary life in an upper-socio-economic lifestyle. But who else is she? It is only through a chance car accident involving a Hispanic family that she discovers the truth about who she is and how that truth will alter the course of her life and those she loves. When the two cultures accidentally collide, each family struggles to make sense of life legislated by rules, those observed and those broken. The reader has space to define the issues, hear the point of view of five individual voices making their own choices and accepting the consequences of each. |
| cafe de olla history: The Rough Guide to Mexico John Fisher, Daniel Jacobs, Stephen Keeling, 2013-06-03 The Rough Guide to Mexico is the ultimate travel guide to this fascinating nation: with clear maps and detailed coverage of all the best Mexican attractions - this completely revised, full colour edition features new, easy to find practical sections, full transport details for every location and new colour maps. Discover Mexico's highlights with stunning photography and information on everything from Baja California's beaches and the silver towns of the Bajío, to the jungle-smothered ruins of Oaxaca and Yucatán. Find detailed practical advice on what to see and do in Mexico City, relying on up-to-date descriptions of the best hotels, bars, clubs, shops and restaurants for all budgets. The Rough Guide to Mexico also includes detailed itineraries covering the best of the country, as well as things not to miss and regional highlights detailing the most unforgettable experiences. Make the most of your time with The Rough Guide to Mexico. Now available in ePub format. |
| cafe de olla history: Jacksonville Food Trucks Nancy White, 2015-04-13 Food trucks in Jacksonville are a smashing success. The early popularity of trucks like Corner Taco and On the Fly set the stage for a mobile dining revolution. Innovators such as Mike Field and Jax Truckies supplied the vision and passionately advocated for the cause. From Beer Cheese Soup to Chicken Madras, the astounding variety of menus, themes and trucks means there's something for all locals to enjoy. Author and Nourish the Beast blogger Nancy White includes fascinating stories and mouth-watering recipes as she chronicles the rise of food trucks on Florida's First Coast. |
| cafe de olla history: Tamales, Comadres and the Meaning of Civilization Ellen Riojas Clark, Carmen Tafolla, 2011 This culinary history unwraps the extensive culture surrounding the tamale, bringing together writers, artists, journalists, and Texas' regional leaders to honor this traditional Latin American dish. It is filled with family stories, recipes, and artwork, and also celebrates tamaladas--the large family gatherings where women prepare the tamales for the Christmas festivities. Humorous and colorful, this collection reveals the importance of community and good food. |
| cafe de olla history: Day of the Dead Kitty Williams, Stevie Mack, 2011-09-01 The Day of the Dead Celebration is the most important holiday of the year in Mexico and parts of the American Southwest, a joyful time when families remember their dead. Day of the Dead provides a colorful look at the iconic folk art and family traditions that play a vital role in the event, which happens across the country from October 31 through November 2. Kitty Williams and Stevie Mack have led Day of the Dead art and cultural tours in Mexico for many years. Through their company CRIZMAC Art & Cultural Education Materials, Inc., they produce award-winning curriculum resources for schools and institutions, including video programs such as Flickering Lights: Days of the Dead. They live in Tucson, Arizona. The art and tradition behind this unique and joyous Mexican celebration. |
| cafe de olla history: Mi Cocina Rick Martínez, 2022-05-03 NEW YORK TIMES AND LOS ANGELES TIMES BESTSELLER • JAMES BEARD AWARD WINNER • A highly personal love letter to the beauty and bounty of México in more than 100 transportive recipes, from the beloved food writer and host of the Babish Culinary Universe show Pruébalo on YouTube and Food52’s Sweet Heat “This intimate look at a country’s cuisine has as much spice as it does soul.”—Publishers Weekly (starred review) ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, NPR, The Boston Globe, Food & Wine, Vice, Delish, Epicurious, Library Journal Join Rick Martínez on a once-in-a-lifetime culinary journey throughout México that begins in Mexico City and continues through 32 states, in 156 cities, and across 20,000 incredibly delicious miles. In Mi Cocina, Rick shares deeply personal recipes as he re-creates the dishes and specialties he tasted throughout his journey. Inspired by his travels, the recipes are based on his taste memories and experiences. True to his spirit and reflective of his deep connections with people and places, these dishes will revitalize your pantry and transform your cooking repertoire. Highlighting the diversity, richness, and complexity of Mexican cuisine, he includes recipes like herb and cheese meatballs bathed in a smoky, spicy chipotle sauce from Oaxaca called Albóndigas en Chipotle; northern México’s grilled Carne Asada that he stuffs into a grilled quesadilla for full-on cheesy-meaty food euphoria; and tender sweet corn tamales packed with succulent shrimp, chiles, and roasted tomatoes from Sinaloa on the west coast. Rick’s poignant essays throughout lend context—both personal and cultural—to quilt together a story that is rich and beautiful, touching and insightful. |
| cafe de olla history: Costa Rican Natural History Daniel H. Janzen, 2018-12-14 This volume is a synthesis of existing knowledge about the flora and fauna of Costa Rica. The major portion of the book consists of detailed accounts of agricultural species, vegetation, amphibians, reptiles, mammals, birds, and insects. This is an extraordinary, virtually unique work. . . . The tremendous amount of original, previously unpublished, firsthand information is remarkable.—Peter H. Raven, Director, Missouri Botanical Garden An essential resource for anyone interested in tropical biology. . . . It can be used both as an encyclopedia—a source of facts on specific organisms—and as a source of ideas and generalizations about tropical ecology.—Alan P. Smith, Ecology |
| cafe de olla history: What is in the Cup of a Chiapanecan Organic Coffee? Mariana de Jesús Lanz, 2004 |
| cafe de olla history: Cocina De La Familia Marilyn Tausend, 1999-12-17 A collection of more than two hundred treasured family recipes and the stories behind them, Cocina de la Familia is a celebration of Mexican-American home cooking, culture, and family values. For three years, Marilyn Tausend traveled across the United States and Mexico, talking to hundreds of Mexican and Mexican-American cooks. With the help of chef Miguel Ravago, Tausend tells the tale of these cooks, all of whom have adapted the family dishes and traditions they remember to accommodate a life considerably different from the lives of their parents and grandparents. In these pages you will find the real food eaten every day by Mexican-American families, whether they live in cities such as Los Angeles, the border towns of Texas, the farming communities of the Pacific Northwest, or the isolated villages of New Mexico. An Oregonian from Morelos, Mexico, balances sweet, earthy chiles with tart tomatillos for a tangy green salsa that is a perfect topping for Chipotle Crab Enchiladas or Huevos Rancheros. A Chicago woman from Guanajuato pairs light, spicy Chicken and Garbanzo Soup with quesadillas for a simple supper. A Los Angeles cook serves a dish of Chicken with Spicy Prune Sauce, the fire of the chiles tamed by Coca-Cola, and in Illinois a woman adds chocolate to the classic Mexican rice pudding. Now you can re-create the vibrant flavors and rustic textures of this remarkable cuisine in your own kitchen. Most of the recipes are quite simple, and the more complex dishes, like moles and tamales, can be made in stages. So take a savory expedition across borders and generations, and celebrate the spirit and flavor of the Mexican-American table with your own family. |
| cafe de olla history: Landing in the Heart of Mexico Collette Sommers, 2019-08-07 Without fear of the unknown, an American college student from southern California decides to study abroad, or rather “south of the border” in Mexico City. She is confronted with a culture which she knows little about, but one that she soon learns to love. Her heart and mind will be stretched beyond the borders within which she was born, and the final task for her will be to understand why it all mattered so much. |
| cafe de olla history: Don't Count the Tortillas Adán Medrano, 2019 From an early age, Chef Adán Medrano understood the power of cooking to enthrall, to grant artistic agency, and to solidify identity as well as succor and hospitality. In this second cookbook, he documents and explains native ingredients, traditional techniques, and innovations in casero (home-style) Mexican American cooking in Texas. Don't Count the Tortillas offers over 100 kitchen-tested recipes, including newly created dishes that illustrate what is trending in homes and restaurants across Texas. Each recipe is followed by clear, step-by-step instructions, explanation of cooking techniques, and description of the dishes' cultural context. Dozens of color photographs round out Chef Medrano's encompassing of a rich indigenous history that turns on family and, more widely, on community--one bound by shared memories of the art that this book honors. |
| cafe de olla history: Authentic Mexican Rick Bayless, Deann Groen Bayless, 2009-05-21 The twentieth anniversary edition of the classic, easy-to-use compendium of Mexican cooking, from the award–winning restauranter, chef & tv personality. Americans have at last discovered Mexico’s passion for exciting food. We’ve fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don’t begin to imagine how sumptuous and varied the cooking of Mexico really is. After ten years of loving exploration, Rick Bayless, together with his wife, Deann, gave us Authentic Mexican, this now classic, easy-to-use compendium of Mexican cooking. This all-embracing cookbook offers the full range of dishes, from poultry, meat, fish, rice, beans, and vegetables to eggs, snacks made of corn masa, tacos, turnovers, enchiladas and their relatives, tamales, and moles, ending with desserts, sweets, and beverages. There are irresistible finger foods such as Yucatecan marinated shrimp tacos and crispy cheese-filled masa turnovers; spicy corn chowder and chorizo sausage with melted cheese will start off a special dinner; you will find mole poblano, charcoal-grilled pork in red-chile adobo, and marinated fish steamed in banana leaves for those times when you want to celebrate; and exotic ice creams, caramel custards, and pies to top off any meal. There’s even a section devoted to refreshing coolers, rich chocolate drinks, and a variety of tequila-laced cocktails. The master recipes feature all the pointers you’ll need for re-creating genuine Mexican textures and flavors in a North American kitchen. Menu suggestions and timing and advance-preparation tips make these dishes perfectly convenient for today’s working families. And traditional and contemporary variations accompany each recipe, allowing the cook to substitute and be creative. Rick and Deann Bayless traveled more than thirty-five thousand miles investigating the six distinct regions of Mexico and learning to prepare what they found. From town to town, recipe by recipe, they personally introduce you to Mexico’s cooks, their kitchens, their markets, and their feasts. If, like the rest of us, you have a growing love for Mexican food, the reliable recipes in this book and the caring, personal presentation by Rick and Deann Bayless will provide meal after meal of pure pleasure for your family and friends. |
| cafe de olla history: The Development of a Gay Latino Identity Bernardo Garcia, 1997 |
| cafe de olla history: Iconic Mexico [2 volumes] Eric Zolov, 2015-08-26 Going far beyond basic historical information, this two-volume work examines the deep roots of Mexican culture and their meaning to modern Mexico. In this book, readers will find rich, in-depth treatments by renowned as well as up-and-coming scholars on the most iconic people, places, social movements, and cultural manifestations—including food, dress, film, and music—that have given shape and meaning to modern Mexico and its people. Presenting authoritative information written by scholars in a format that is easily accessible to general audiences, this book serves as a useful and thorough reference tool for all readers. This work combines extensive historical treatment accompanied by illuminating and fresh analysis that will appeal to readers of all levels, from those just exploring the concept of Mexico to those already familiar with Mexico and Latin America. Each entry functions as a portal into Mexican history, culture, and politics, while also showing how cultural phenomena have transformed over the years and continue to resonate into today. |
| cafe de olla history: Sabor Judío Ilan Stavans, Margaret E. Boyle, 2024-09-26 Sabor Judio celebrates the delicious fusion of two culinary traditions, Jewish and Mexican. Written with joy and verve, Ilan Stavans and Margaret Boyle's lavishly illustrated cookbook demonstrates how cooking and eating connect Jewish Mexicans across places and generations. Featuring 100 deeply personal recipes enjoyed by Jewish Mexicans around the world, the book is organized by meal—desayuno (breakfast), comida (lunch), and cena (dinner)—and also includes dishes made for Shabbat, Rosh Hashanah, Yom Kippur, Passover, Hanukkah, Shavuot, and other holidays.&8239; Sabor Judio isn't only a cookbook; it is also a vibrant history of Jewish immigration to Mexico from 1492 to the present. It explains how flavors and dishes evolved in Mexican and Jewish kitchens and how they fused into a distinct cuisine, mainly by the labor of Ashkenazi, Sephardic, Mizrahi, and converso women. This cookbook is the product of two award-winning, internationally known Jewish Mexican writers and foodies who spent a decade gathering recipes and personal narratives from Jewish Mexican households. The result is a dynamic and delicious array of recipes and experiences, infusing important cultural heritage into this essential culinary record. |
| cafe de olla history: An Introduction to Coffee Pacita U. Juan, 2007 |
| cafe de olla history: Puerto Vallarta 3rd Edition Richard Bizier, Roch Nadeau, 2002 |
CafeIndy.org | Far Eastside Community Resources
CafeIndy.org | Nonprofit organization | Programs, employment, coaching, resources | 317-890-3288
Cafe Patachou | Breakfast, Lunch & Brunch in IN
Patachou Inc.'s original concept. At Cafe Patachou®️, customers can expect a world class breakfast and lunch experience that includes dishes prepared with premium ingredients from …
Cafe 251 | Cafe in Indianapolis, IN
Monday - Friday: 7 AM - 2 PM. Saturday - Sunday: Closed. Follow Illinois Street to New York Street or New York Street East to Illinois Street. Cafe 251 is located in the Capital Center on the …
Home - Tea's Me Cafe
Tea’s Me Cafe is a local favorite tea cafe, awarded the Best Cafe in Indianapolis, Best Loose Leaf Tea House in 2020. Guests enjoy a variety of healthy premium loose leaf teas, great food and a …
Café Audrey at the Fort
Hours & Location. View Cafe Audrey at 9134 Otis Ave, Indianapolis, IN 46216 on Google Maps Call Cafe Audrey by phone at (317) 546-6000. Get Directions to Cafe Audrey via Google Maps
The Best Coffee Shops in Indianapolis
Welcome to the Indianapolis Coffee Guide!You have found the official guide to exploring & discovering the best local coffee shops in Indianapolis. We’ve curated a list of the best coffee …
Ruth's Cafe - Indianapolis, IN
Did you know we do catering? Whatever your occasion, however big or small, we have the perfect options to choose from. Cater your birthday party, holiday party, corporate events, wedding …
THE BEST 10 CAFES in INDIANAPOLIS, IN - Updated 2025 - Yelp
Best Cafes in Indianapolis, IN - Cafe Patachou, Mansion Society, Command Coffee, Milktooth, Quills Coffee, Cheeky Bastards, Uptown Cafe, The Cake Bake Shop by Gwendolyn Rogers-Broad Ripple …
THE 10 BEST Cafés in Indianapolis (Updated 2025) - Tripadvisor
Best Cafés in Indianapolis, Indiana: Find Tripadvisor traveller reviews of Indianapolis Cafés and search by price, location, and more.
Nine Lives Cafe & Cat Lounge - Fountain Square, Indianapolis, IN
Nine Lives Cat Café is the Indianapolis' original Cat Cafe, located in Fountain Square neighborhood, downtown Indianapolis. We offer delicious coffee drinks and gift shop.
CafeIndy.org | Far Eastside Community Resources
CafeIndy.org | Nonprofit organization | Programs, employment, coaching, resources | 317-890-3288
Cafe Patachou | Breakfast, Lunch & Brunch in IN
Patachou Inc.'s original concept. At Cafe Patachou®️, customers can expect a world class breakfast and lunch experience that includes dishes prepared with premium ingredients from …
Cafe 251 | Cafe in Indianapolis, IN
Monday - Friday: 7 AM - 2 PM. Saturday - Sunday: Closed. Follow Illinois Street to New York Street or New York Street East to Illinois Street. Cafe 251 is located in the Capital Center on …
Home - Tea's Me Cafe
Tea’s Me Cafe is a local favorite tea cafe, awarded the Best Cafe in Indianapolis, Best Loose Leaf Tea House in 2020. Guests enjoy a variety of healthy premium loose leaf teas, great food and …
Café Audrey at the Fort
Hours & Location. View Cafe Audrey at 9134 Otis Ave, Indianapolis, IN 46216 on Google Maps Call Cafe Audrey by phone at (317) 546-6000. Get Directions to Cafe Audrey via Google Maps
The Best Coffee Shops in Indianapolis
Welcome to the Indianapolis Coffee Guide!You have found the official guide to exploring & discovering the best local coffee shops in Indianapolis. We’ve curated a list of the best coffee …
Ruth's Cafe - Indianapolis, IN
Did you know we do catering? Whatever your occasion, however big or small, we have the perfect options to choose from. Cater your birthday party, holiday party, corporate events, wedding …
THE BEST 10 CAFES in INDIANAPOLIS, IN - Updated 2025 - Yelp
Best Cafes in Indianapolis, IN - Cafe Patachou, Mansion Society, Command Coffee, Milktooth, Quills Coffee, Cheeky Bastards, Uptown Cafe, The Cake Bake Shop by Gwendolyn Rogers …
THE 10 BEST Cafés in Indianapolis (Updated 2025) - Tripadvisor
Best Cafés in Indianapolis, Indiana: Find Tripadvisor traveller reviews of Indianapolis Cafés and search by price, location, and more.
Nine Lives Cafe & Cat Lounge - Fountain Square, Indianapolis, IN
Nine Lives Cat Café is the Indianapolis' original Cat Cafe, located in Fountain Square neighborhood, downtown Indianapolis. We offer delicious coffee drinks and gift shop.
