I wanted to get away from the Mexican vernacular and do more 'nuevo Latino.' Americans are starting to understand regionality in Mexican food. It is very regional in terms of ingredients.
Let’s get one thing straight: Mexican food takes a certain amount of time to cook. If you don’t have the time, don’t cook it. You can rush a Mexican meal, but you will pay in some way. You can buy so-called Mexican food at too many restaurants that say they cook Mexican food. But the real food, the most savory food, is prepared with time and love and at home. So, give up the illusion that you can throw Mexican food together. Just understand that you are going to have to make and take the time.
As Americans, we tend to look at Mexican food as nachos, which is not Mexican food really - they don't eat them.
I think most people assume if you're a Latino in Texas, you're Mexican. It's not really a problem, and I love so much about Mexican culture and the Mexican people.
I'm a terrific Mexican cook, and I just love Mexican food. And I love cooking Mexican food. That's pretty much my weakness...and barbecue beef...and Texas beef...and brisket. Any red meat I can get my hands on.
I'm a terrific Mexican cook, and I just love Mexican food. And I love cooking Mexican food.
I have never denied my background or my culture. I have taught my child to embrace her Mexican heritage, to love my first language, Spanish, to learn about Mexican history, music, folk art, food, and even the Mexican candy I grew up with.
My favorite food in the world is Mexican food. I'm not a dessert person. I'm more of a crunchy, salty girl. I could live on chips and salsa. I would take a Mexican meal over some fancy French cuisine anytime.
There are so many wonderful Mexican cheeses that people really don't consider when making Mexican food, or food in general.
I'm just blessed because I'm Mexican. Mexican Americans have amazing hair!
I'm half Mexican so Mexican food I could just eat every single day.
Happy Cinco de Mayo! It’s a holiday that’s as respectful of Mexican traditions as Epcot Center’s Mexican food pavilion.
Kelvin Gastelum, there's many ways I can classify his style. I like it. He's improved. One thing I can say is that he's improved over his run in the UFC from 'The Ultimate Fighter' and now being a contender. But his style? It's very Mexican. You have the Mexican style of boxing, and he has a Mexican style of MMA, like smart Mexican style.
There is a heavy Mexican Catholic streak in my movies, and a huge Mexican sense of melodrama. Everything is overwrought, and there's a sense of acceptance of the fantastic in my films, which is innately Mexican. So when people ask, 'How can you define the Mexican-ness of your films?' I go, 'How can I not?' It's all I am.
Most Mexican restaurants serve fake, heavy versions of my home country's cuisine. But real Mexican food is full of brilliant, fresh flavors.
I've been really fortunate and I've just tried to focus on the work and getting people to see Mexico, its food and its culture in a slightly different light. It's tricky with Mexican food because a lot of our recipes are so deeply rooted in tradition and Mexican history. That's a heavy responsibility!
I grew up singing Mexican music, and that's based on indigenous Mexican rhythms. Mexican music also has an overlay of West African music, based on huapango drums, and it's kind of like a 6/8 time signature, but it really is a very syncopated 6/8. And that's how I attack vocals.