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Why there’s no such thing as an ‘authentic’ taco

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Manage episode 520407927 series 2993223
Content provided by St. Louis Public Radio. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by St. Louis Public Radio or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.
In reviews of Mexican restaurants across St. Louis, you’ll find numerous mentions of “authenticity.” But what makes a Mexican dish, like the taco, truly authentic? For Ignacio M. Sánchez Prado, that’s asking the wrong question. In his new book, “Taco,” Sánchez Prado challenges the idea of authentic food by exploring how migration and modernity have shaped the taco from its origins as a working-class staple in Mexico to a transnational icon that comes in many different textures and flavors.
  continue reading

4102 episodes

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iconShare
 
Manage episode 520407927 series 2993223
Content provided by St. Louis Public Radio. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by St. Louis Public Radio or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.
In reviews of Mexican restaurants across St. Louis, you’ll find numerous mentions of “authenticity.” But what makes a Mexican dish, like the taco, truly authentic? For Ignacio M. Sánchez Prado, that’s asking the wrong question. In his new book, “Taco,” Sánchez Prado challenges the idea of authentic food by exploring how migration and modernity have shaped the taco from its origins as a working-class staple in Mexico to a transnational icon that comes in many different textures and flavors.
  continue reading

4102 episodes

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