A Quote by Julio Cesar Chavez Sr.
I'm an authentic Mexican.
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Nothing grounds you like a real authentic Mexican taco.
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.
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 not a Mexican writer, but I think everything that happens in Mexico affects the Mexican writers I know, in their sense of being human and of being Mexican, even if they don't in any explicit way address these issues in their writing.
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.
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.
San Diego, in fact, is one of the hardest places to sell Mexican food. You just cross the border into Tijuana and they have better food that's more authentic and for half the price.
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.
You have an absolute freedom in Mexican writing today in which you dont necessarily have to deal with the Mexican identity. You know why? Because we have an identity... We know who we are. We know what it means to be a Mexican.
You have an absolute freedom in Mexican writing today in which you don't necessarily have to deal with the Mexican identity. You know why? Because we have an identity... We know who we are. We know what it means to be a Mexican.
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 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.
I'm a terrific Mexican cook, and I just love Mexican food. And I love cooking Mexican food.
I'm just blessed because I'm Mexican. Mexican Americans have amazing hair!
I grew up across the street from, you know, the Villarias, which was a great Mexican family there. In fact, there was three houses right across the street from me. So, day and night, I listened to Mexican music, and I'm sure, you know, my guitar playing, singing, writing, whatever, has a lot of Mexican flavor there, but it comes natural.
I think the great Mexican cuisine is dying because there are fast foods now competing, because there are supermarkets, and supermarkets can't afford to keep in stock a lot of these very perishable products that are used for fine Mexican cooking. Women are working and real Mexican cooking requires enormous amounts of time.
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