“When I was growing up in their restaurant as a second-generation child of immigrants, I was led to believe that being Mexican was not a good thing.”
A moment of vulnerability that I’ll share with you: When I was growing up in their restaurant as a second-generation child of immigrants, I was led to believe that being Mexican was not a good thing.I grew up as a child of immigrants in largely Anglo communities. Because I had the burden of being smart, I went to school in a very upper-middle-class neighborhood. I was one of a few people of color in this school.
It wasn’t until many years later, after using my useless intelligence to pursue a career in technology, that I realized, in fact, I wanted to be Mexican. I realized that the culture that I had been raised in had no flavor. That’s when I discovered that cooking was inside of me. In our family, you’re a cook — there’s no question. In some families, there’s no concept of being a musician because everyone is inherently a musician. That was very much the same in my family.
For me, Taco María is an individual ethnographic journey, a way in which I can understand myself. It’s a way to develop the confidence to assert my identity and my personality in this place, which, while being inherently Mexican, is somehow not entirely welcoming of Mexicanism.
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