food  Culture  unity

Rich, frothy champurrado served in a clay mug with a traditional molinillo, cinnamon sticks, and Mexican chocolate tablets, capturing the warmth, flavor, and cultural heritage of authentic Mexican chocolate.

A vibrant display of heirloom corn varieties—blue, red, white, and multicolored—celebrating the beauty, diversity, and heritage of Mexico’s sacred grain.

Arriving in Detroit Michigan 1932

The al pastor taco is a beloved Mexican dish that has become increasingly popular in recent years, both in Mexico and abroad. This flavorful taco is typically made with pork that has been marinated in a blend of spices, chilies, and pineapple, then grilled and served on a tortilla with onions, cilantro, and salsa. In this post, we’ll explore the fascinating history of the al pastor taco.

The origins of al pastor can be traced back to Middle Eastern cuisine. In the 19th century, Lebanese immigrants brought the technique of spit-roasting meat with them to Mexico. They used lamb as their meat of choice and seasoned it with Middle Eastern spices such as cumin and cinnamon.

If you’ve ever visited San Antonio, Texas, you’ve likely heard of the Chili Queens. These women were a fixture of the city’s food culture in the late 19th and early 20th centuries, selling their famous chili con carne from street stalls in public spaces. In this blog post, we’ll explore the history of the Chili Queens, their impact on San Antonio’s food culture, and their enduring legacy.

With its roots in ancient Mesoamerican cultures, adopted, adapted, and globalized by modern societies, the wildly popular taco, is arguably one of the most recognized foods in the world. We’d argue that it is just as popular as a hamburger or pizza! Of course, rightly so, it is considered a staple of Mexican cuisine, but its earliest history can be traced back thousands of years prior to the existence of Mexico as a nation. But the history of the taco would not be complete without recognizing the influences outside of Mexican culture.