This spring, Gustavo Arellano’s Taco USA comes out in paperback and Pat Mora’s Delicious Hullabaloo/Pachanga deliciosa celebrates its 15th year in publication. So it seems like a good time to look at books in which food is the main ingredient.
• Pat Mora’s Delicious Hullabaloo/Pachanga deliciosa is a bilingual poem in which a passel of creatures cook up a meal. Another one of her books, Yum! MmMm! Que Rico!: America’s Sproutings, features foods that originated in the Americas.
• In a series of books, Salvadoran Jorge Argueta covers a range of foods in poetry form – Arroz con leche/Rice Pudding: Un poema para cocinar/A Cooking Poem, Guacamole: A Cooking Poem/Un poema para cocinar, Tamilitos: Un poema para cocinar/A Cooking Poem, Sopa de frijoles/Bean Soup and La Fiesta De Las Tortillas/The Fiesta Of The Tortillas.
• Tamales are featured in Too Many Tamales, by Gary Soto, in which a young girl faces trouble while cooking the food; Growing Up with Tamales, by Gwendolyn Zepeda, in which two sisters learn how to make the Christmas classic; and Tia’s Tamales by Ana Baca, in which a girl makes the food with her grandmother. Baca also wrote Chiles for Benito/Chiles para Benito and Benito’s Sopaipillas/Las sopaipillas de Benito.
• In Becky Chavarria-Chairez’s Magda’s Tortillas/Las Tortillas de Magda, a 7-year-old attempts to make the food for her family. The round bread also plays a magical role in Joe Hayes’ The Day It Snowed Tortillas/El Dia Que Nevaron Tortillas, which is part of a collection of bilingual folktales.
• In the Laura Esquivel novel Like Water for Chocolate, the characters feel what the main character Tita is feeling when she makes her elaborate concoctions – and those emotions are all over the place as her heart is breaking. The 1992 movie was hugely popular.
• In exuberant prose, Gustavo Arellano reveals the origins of Taco Bell, tortillas, margaritas and other culinary delights in Taco USA: How Mexican Food Conquered America. Just one question – where’s the section on menudo?