Felipe Hinojosa is the John and Nancy Jackson Endowed Chair in Latin America and professor of history at Baylor University. He is the author of Apostles of Change: Latino Radical Politics, Church Occupations, and the Fight to Save the Barrio.Rudy P. Guevarra Jr. is professor of Asian Pacific American Studies in the School of Social Transformation at Arizona State University. He is the author of Aloha Compadre: Latinxs in Hawai’i and Becoming Mexipino: Multiethnic Identities and Communities in San Diego.

Culinary Mestizaje broadens the parameters of mestizaje to include Cajun, Japanese Mexican, two-spirit, Hawaiian, Acadian, Filipino, and other cultures and identities, to offer a novel and noteworthy contribution to the field. In the culinary landscape that often fetishizes the “authentic” and the “pure,” this volume offers a critical examination of hybridity in an expansive and inclusive appraisal of hemispheric foodways. The contributors explore many ways in which mestizaje can enrich the conversation surrounding national food movements and aesthetic currents, decolonizing their academic research by bringing first-person narratives and recipes into their writing. This is brilliant work that deserves a place of honor on your bookshelf. - Paloma Martinez-Cruz, The Ohio State University, author of Food Fight! Millennial Mestizaje Meets the Culinary Marketplace

• Foreword (Matt Garcia) Buen Provecho: Mestizo Palates (Meredith E. Abarca) Introduction (Felipe Hinojosa and Rudy P. Guevarra Jr.) Part I: Community Narratives 1. The Native American Roots of Texas Mexican Food (AdÁn Medrano) 2. East Los Musubi: Japanese Mexican Street Food in El Sereno (Natalie Santizo) 3. “The Sun Is Gonna Shine for Everybody”: Chef Smokey’s ATL and Slanging “Crack” (or Birria) in Uncertain Times (Iliana Yamileth Rodriguez and Rodolfo Aguilar) 4. Food Stories and Creole Culture in Pointe CoupÉe Parish, Louisiana (Jeffery U. Darensbourg) 5. Anything but Vacationland: Latinx Egg, Blueberry, and Seafood Workers in Maine (Lori A. Flores) 6. Cajun PupuserÍas and Green Curry Boudin: The Case for Greater Acadiana (Todd Romero) 7. “Who’s Invited to the Potluck?”: Of Metaphors, Politics, and Food in Hawaiʻi (Roderick N. Labrador) Part II: Personal Reflections 8. El Ultimo Taco (Felipe Hinojosa) 9. “That’s Brisket, Mija”: A Food Journey in Three Acts (Tyina Steptoe) 10. Matriarchal Magic (JaimÉe M. K. Marsh) 11. California Love: Mexipino Cuisine in San Diego (Rudy P. Guevarra Jr.) 12. “We Raised Hogs”: A Meditation on Pork, Family, and Memory (Jerome Dotson) 13. Mourning Banquet (Joanne L. Rondilla) 14. On Reclamation and Romance (Alejandra Alexander) Afterword (Anita Mannur) Index

Felipe Hinojosa is the John and Nancy Jackson Endowed Chair in Latin America and professor of history at Baylor University. He is the author of Apostles of Change: Latino Radical Politics, Church Occupations, and the Fight to Save the Barrio.Rudy P. Guevarra Jr. is professor of Asian Pacific American Studies in the School of Social Transformation at Arizona State University. He is the author of Aloha Compadre: Latinxs in Hawai’i and Becoming Mexipino: Multiethnic Identities and Communities in San Diego.

Culinary Mestizaje broadens the parameters of mestizaje to include Cajun, Japanese Mexican, two-spirit, Hawaiian, Acadian, Filipino, and other cultures and identities, to offer a novel and noteworthy contribution to the field. In the culinary landscape that often fetishizes the “authentic” and the “pure,” this volume offers a critical examination of hybridity in an expansive and inclusive appraisal of hemispheric foodways. The contributors explore many ways in which mestizaje can enrich the conversation surrounding national food movements and aesthetic currents, decolonizing their academic research by bringing first-person narratives and recipes into their writing. This is brilliant work that deserves a place of honor on your bookshelf. - Paloma Martinez-Cruz, The Ohio State University, author of Food Fight! Millennial Mestizaje Meets the Culinary Marketplace

• Foreword (Matt Garcia) Buen Provecho: Mestizo Palates (Meredith E. Abarca) Introduction (Felipe Hinojosa and Rudy P. Guevarra Jr.) Part I: Community Narratives 1. The Native American Roots of Texas Mexican Food (AdÁn Medrano) 2. East Los Musubi: Japanese Mexican Street Food in El Sereno (Natalie Santizo) 3. “The Sun Is Gonna Shine for Everybody”: Chef Smokey’s ATL and Slanging “Crack” (or Birria) in Uncertain Times (Iliana Yamileth Rodriguez and Rodolfo Aguilar) 4. Food Stories and Creole Culture in Pointe CoupÉe Parish, Louisiana (Jeffery U. Darensbourg) 5. Anything but Vacationland: Latinx Egg, Blueberry, and Seafood Workers in Maine (Lori A. Flores) 6. Cajun PupuserÍas and Green Curry Boudin: The Case for Greater Acadiana (Todd Romero) 7. “Who’s Invited to the Potluck?”: Of Metaphors, Politics, and Food in Hawaiʻi (Roderick N. Labrador) Part II: Personal Reflections 8. El Ultimo Taco (Felipe Hinojosa) 9. “That’s Brisket, Mija”: A Food Journey in Three Acts (Tyina Steptoe) 10. Matriarchal Magic (JaimÉe M. K. Marsh) 11. California Love: Mexipino Cuisine in San Diego (Rudy P. Guevarra Jr.) 12. “We Raised Hogs”: A Meditation on Pork, Family, and Memory (Jerome Dotson) 13. Mourning Banquet (Joanne L. Rondilla) 14. On Reclamation and Romance (Alejandra Alexander) Afterword (Anita Mannur) Index

Felipe Hinojosa is the John and Nancy Jackson Endowed Chair in Latin America and professor of history at Baylor University. He is the author of Apostles of Change: Latino Radical Politics, Church Occupations, and the Fight to Save the Barrio.Rudy P. Guevarra Jr. is professor of Asian Pacific American Studies in the School of Social Transformation at Arizona State University. He is the author of Aloha Compadre: Latinxs in Hawai’i and Becoming Mexipino: Multiethnic Identities and Communities in San Diego.

Culinary Mestizaje broadens the parameters of mestizaje to include Cajun, Japanese Mexican, two-spirit, Hawaiian, Acadian, Filipino, and other cultures and identities, to offer a novel and noteworthy contribution to the field. In the culinary landscape that often fetishizes the “authentic” and the “pure,” this volume offers a critical examination of hybridity in an expansive and inclusive appraisal of hemispheric foodways. The contributors explore many ways in which mestizaje can enrich the conversation surrounding national food movements and aesthetic currents, decolonizing their academic research by bringing first-person narratives and recipes into their writing. This is brilliant work that deserves a place of honor on your bookshelf. - Paloma Martinez-Cruz, The Ohio State University, author of Food Fight! Millennial Mestizaje Meets the Culinary Marketplace

• Foreword (Matt Garcia) Buen Provecho: Mestizo Palates (Meredith E. Abarca) Introduction (Felipe Hinojosa and Rudy P. Guevarra Jr.) Part I: Community Narratives 1. The Native American Roots of Texas Mexican Food (AdÁn Medrano) 2. East Los Musubi: Japanese Mexican Street Food in El Sereno (Natalie Santizo) 3. “The Sun Is Gonna Shine for Everybody”: Chef Smokey’s ATL and Slanging “Crack” (or Birria) in Uncertain Times (Iliana Yamileth Rodriguez and Rodolfo Aguilar) 4. Food Stories and Creole Culture in Pointe CoupÉe Parish, Louisiana (Jeffery U. Darensbourg) 5. Anything but Vacationland: Latinx Egg, Blueberry, and Seafood Workers in Maine (Lori A. Flores) 6. Cajun PupuserÍas and Green Curry Boudin: The Case for Greater Acadiana (Todd Romero) 7. “Who’s Invited to the Potluck?”: Of Metaphors, Politics, and Food in Hawaiʻi (Roderick N. Labrador) Part II: Personal Reflections 8. El Ultimo Taco (Felipe Hinojosa) 9. “That’s Brisket, Mija”: A Food Journey in Three Acts (Tyina Steptoe) 10. Matriarchal Magic (JaimÉe M. K. Marsh) 11. California Love: Mexipino Cuisine in San Diego (Rudy P. Guevarra Jr.) 12. “We Raised Hogs”: A Meditation on Pork, Family, and Memory (Jerome Dotson) 13. Mourning Banquet (Joanne L. Rondilla) 14. On Reclamation and Romance (Alejandra Alexander) Afterword (Anita Mannur) Index