Breakfast taco fiend Mando Rayo takes us on a tour of the best morning eateries in Austin, Texas. He is the co-author of “Austin Breakfast Tacos: The Story of the Most Important Taco of the Day”.
Photo courtesy of Filipa Rodrigues
Haley Howle is a radio producer for KUTX in Austin, Texas. Previously, Howle worked as a producer for the award-winning music journalism program Texas Music Matters and worked to launch the Austin Music Map. She is an eighth generation Texan and prefers her breakfast tacos on flour tortillas with a large horchata on ice.
Carolina Santos and her mother, Rosa Oliva, make tamales, tacos, and all sorts of other food for office workers and other clients, who are usually in San Francisco. But in West Oakland, California, where they live, the corner stores that exist offer little of the fresh produce they have access to in the food business. Maria Hinojosa spends a day with them and brings us her report.
And click below to listen to Rosa Oliva share her recipe for mole Oaxaqueño, en español:
Lisa Morehouse reports on the People’s Kitchen, an Oakland-based pay-what-you-can restaurant that happens once a month. Using only fresh, organic produce, the People’s Kitchen tries to raise money to for various charity events and raise consciousness about food issues.
Photo courtesy of The People’s Kitchen
Lisa Morehouse is an award-winning independent public radio and print journalist, who’s filed for KQED’s The California Report, NPR’s Latino USA and All Things Considered, Edutopia magazine and McSweeney’s. Her reporting has taken her from Samoan traveling circuses to Mississippi Delta classrooms to the homes of Lao refugees in rural Iowa. She’s currently working on After The Gold Rush: The Future of Rural California, an audio documentary website and series. A former public school teacher, Morehouse also works with at-risk youth to produce radio diaries.
Maria Hinojosa and producer Daisy Rosario sit down to chat about that staple of the Caribbean Latino’s diet, the plantain. Or, as Daisy calls it, “the Latino potato.”
Daisy Rosario is a comedian, writer and producer of things from radio stories to live events. Recently graduated from the CUNY Graduate School of Journalism, she also works with The Moth and the Upright CitizensBrigade Theatre. Daisy is an obsessive baseball fan.
Heads up, tortilla snobs! A pair of California professors behind the blog Decolonize Your Diet! show us how to make fresh homemade tortillas the traditional way. They’re not just tastier, they’re healthier.
Photo courtesy of Tena Rubio
Tena Rubio is an award-winning radio journalist based in San Francisco and Los Angeles. She’s a contributor to NPR’s Latino USA and is the former host & executive producer of the national public affairs show, Making Contact. A former TV news writer and producer, she is currently the Board Secretary for the Association of Independents in Radio (AIR).
Dr. Luz Calvo is an Associate Professor at California State University, East Bay
Dr. Catriona Rueda Esquibel is an Associate Professor, San Francisco State University
UNESCO, the United Nations Educational, Scientific and Cultural Organization included traditional Mexican cuisine on its list of world cultural treasures worth preserving two years ago. A group of Mexican Academics have put together the first cookbook to be included on Unesco’s Intangible Cultural Heritage list. Latino USA’s Brenda Salinas talks to the book’s publisher, Margarita de Orellana from Artes de Mexico, and visits Chef Joe Quintana at his New York restaurant, Rosa Mexicano, to get a taste for what all the buzz is about. On the menu, the caviar of corn: huitlacoche crêpes.
Photo by Latino USA
Margarita de Orellana is the director of the Mexican publishing house Artes de México. She studied Communications at the Universidad Iberoamericana in Mexico City and Cinematography in L’Université de Vincennes in Paris, where she lived for almost a decade. She also has a Phd. In Contemporary Compartive History from the École des Hautes Études en Science Sociales.
Chef Joe Quintana is the Executive Chef at Rosa Mexicano in Union Square, New York City. The New York native studied at Queensborough Community College.
Being bicultural, multicultural, ambicultural…it can get complicated. We want to help out. We’ve teamed up with Latina’s Magazine’s advice columnist Pauline Campos for a new recurring segment we like to call #LatinoProblems. Our social media diva Brenda Salinas attended a conference in New York for Latinos in social media in called Latism, and they found plenty of people with plenty of questions.
Pauline Campos is Latina Magazine’s advice & relationship columnist,Latino USA’s #LatinoProblems advice expert on NPR, editor of the ebook anthology, Strong Like Butterfly, and contributes to various websites. Pauline blogs three times a week at Aspiring Mama (or when she remember to take her Adderall) & is the founder of Girl Body Pride. Strong like Butterfly is currently available on Smashwords
Brenda Salinas is a regio-montana by birth, tejana by choice. Before coming on board as an associate producer with Latino USA, she was awarded the highly competitive Kroc Fellowship at NPR. She has reportedpieces for Morning Edition, All Things Considered, Weekend Edition, Weekends on All Things Considered and for Houston Public Radio.
The information we get from doctors around food and health can often be scary or off-putting. Robert Karimi, performing as Mero Cocinero, wants to bring together stories, culture and other recipes for good health. Are we to take what doctors tell us as gospel, or is it just another level of chisme? Karimi’s new performance project, Viva la Soul Power! is a pop up performance kitchen with delicious happenings all throughout Chicago to get people to reconnect to their cultures to promote well-being and counter Type 2 Diabetes and obesity. It has online and live events in Chicago throughout the month of October.
Mero Cocinero Karimi is an Iranian-Guatemalan cook to revolutionaries & dreamers, and host of The Cooking Show con Karimi & Comrades, a live cooking performance for your heart, mind, stomach & funny bone. His role as an advocate for healthy communities through laughter & cooking has brought him to Alaska, Mexico, and everywhere in between. A frequent speaker on television shows & at universities, the Associated Press called his show ‘a globally flavored recipe that packs some punch lines.’