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Joel F

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the Mexican connection, oral history of KY mexican food

by Joel F » Tue Oct 13, 2015 12:00 pm

only Louisville restaurants so far... from Southern Foodways Alliance

Bluegrass & Birria

The South has long had a taste for Mexican food. Witness the Mississippi Delta tamale and Texas chili parlors. Since the mid-1990s, an influx of Latino immigrants has radically transformed what Southerners expect of Mexican food. In that time, el Sur has seen the highest increase of Latinos of any region in the United States. A 2013 study by the Pew Research Center showed that nine of the ten states with the fastest-growing Latino populations from 2000 to 2010 were in the South, all registering increases of more than 100 percent. In this oral history project, we focus on Kentucky. The majority of Mexican restaurants still offer combo plates of cheesy enchiladas and sizzling fajitas. But now taqueros sling chicharrones (fried pork skin with the meat still attached) and both lengua, and cabeza (beef tongue and head). Restaurateurs prepare regional dishes like birria (goat stew), barbacoa (slow-roasted lamb or mutton), and chilaquiles (fried tortilla strips bathed in salsa and beans).

~ Gustavo Arellano

Bluegrass y Birria: Restaurantes Mexicanos en el Sur

El Sur siempre ha tenido un gusto por la comida mexicana. Por ejemplo, los tamales de la delta del Rio Mississippi y salones de chili de Texas. Pero desde mediados de la década de 1990, ha surgido immigrantes de México que han transformado radicalmente lo que los sureños esperan de la comida mexicana. En ese tiempo, el Sur ha experimentado el mayor aumento de los latinos de cualquier región en los Estados Unidos, porcentualmente. Un estudio de 2013 por el Pew Research Center mostró que nueve de los 10 estados con mayor crecimiento población latina entre 2000 y 2010 fueron en el Sur, todos los aumentos se registran de más de 100 por ciento. La mayoría de los restaurantes mexicanos todavía ofrecen platos combinados de enchiladas con queso y fajitas, pero estás ahora viendo más taqueros ofreciendo chicharrones y tanto lengua y cabeza de rez. Restauradores preparan platos regionales como la birria, barbacoa de borrego y chilaquiles.

http://www.southernfoodways.org/oral-hi ... nd-burria/
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Robin Garr

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Re: the Mexican connection, oral history of KY mexican food

by Robin Garr » Tue Oct 13, 2015 1:53 pm

Good article, thanks for posting! I knew Southern Folkways Alliance has been working on this project across the south, but missed this Kentucky chapter. (Good links to interviews with several Latino chefs, too!)

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