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Most large American cities host a Mexican diaspora due to proximity and immigration, and Mexican restaurants and food trucks are generally easy to find in the continental states. One reason is that Mexican immigrants use food as a means of combating homesickness, and for their descendants, it is a symbol of ethnicity. [38]
Mexican-American cuisine is the cuisine of Mexican Americans and their descendants, who have modified Mexican cuisine under the influence of American culture and immigration patterns of Mexicans to the United States. What many recognize as Mexican cuisine is the product of a storied fusion of cultures and flavors.
Edible foam is another popular food item, sometimes even regarded as sacred. [ 15 ] While squashes were cooked for food, dried gourds were repurposed for storage [ 16 ] [ 17 ] or used during battles with embers and chilies, wrapped in leaves and used as chemical warfare .
Planet Taco: A Global History of Mexican Food is a non-fiction book by Jeffrey Pilcher, published by the Oxford University Press in 2012. Pilcher discusses the history of Mexican cuisine and Tex Mex cuisine as well as perceptions of the concept of "Mexican food" around the world.
Reviewer Thomas E. Skidmore says, "The publication of this Encyclopedia is a landmark in the development of Latin American Studies in the English-speaking world. It gives convincing evidence of maturity of the field." [3] Another reviewer praised it for "its focus on Latin America, is an ideal compromise between national and universal ...
“(In Mexico) we cook more spicy (food),” he said. “But people (here) don’t always like the spicy food. So, we follow our family recipes, just with a milder style.”
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