A LIBRARY OF FLAVORS
A LIBRARY OF FLAVORS This past month, I had the pleasure of attending the opening of an exhibit at Mills Gallery in Orlando, Florida which was sponsored by the Hispanic Arts Coalition. The exhibit was titled “Cultural Revolution”, and contained various beautiful pieces from Latino artists all based here in Central Florida. Although most of the artists were Puerto Rican (with one or two from Cuba and the Dominican Republic), the reflections of culture through the work I saw could have been seen through the eyes of someone from Mexico, Peru, or any other Latin American country. Our language isn’t the only commonality that we as Latinos share. We all have similar struggles and cultural queues. Although I never really believed in one monolithic “Latino” culture, there are as many similarities between us all as there are differences, regardless of what many within these separate subcultures may believe. I say this, not to try and divide us, but to shine light on the individual differences we have. Recently, in the city I live in, there was a Facebook Group post asking about the differences of Latin Cuisine and Mexican Cuisine. I even had someone ask me about specifically about it, questioning why some considered Mexican food separate from Latin food. Although I agreed that Mexicans are Latinos, their food is distinct enough to stand on its own, separate from the “Latin Cuisine” label many uses. Which brings me to the term “Latin Cuisine,” what exactly does that mean? The foods that could fall under “Latin Cuisine” could, by definition, include pupusas, pernil, cuy (guinea pig), tamales, arepas, pastelles, ropa vieja, feijoada, etc.…. Although many of the ingredients, food and cooking styles are similar throughout different portions of Latin America and the Caribbean, our foods are in themselves inherently different. If you own a Puerto Rican restaurant, just tell people that’s what you serve, Puerto Rican food. Calling food you sell at your establishment “Latin Food” erases the cultural flavor and DNA that make up the ingredients and customs of the food you are selling, all in the name of inclusivity and ease. Let’s celebrate our similarities but acknowledge our differences too. As mentioned above, “Latino” culture is not one monolithic culture that society should cram into a “one size fits all” category. If you are Boricua or Dominican, share that pride of being Boricua or Dominican. Same goes with any country one is from. Show that pride and don’t hide behind an all-inclusive label. The ignorant, for instance, folks in that Facebook group asking about the differences of Latin Cuisine and Mexican food, will never see the differences because to us, because we’re all “brown.” However, those of us who do should embrace and celebrate our similarities AND differences and start seeing one another as we are. A beautiful mixture of ingredients that make up a flavorful library of cookbooks, each with its own distinct flavor. Read More From This Writer All Post Business Culture Food Government Health Interviews Lower West Side Business & Economic Development Medical Music Our Community Peace People Sports A LIBRARY OF FLAVORS August 18, 2021/No Comments POST TITLE (CAPITAL) Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus Read More HEART OF THE CITY July 18, 2021/No Comments HEART OF THE CITY When I left Buffalo for Florida eleven years ago, I was looking for a new life Read More DOCUMENTARY FILM UPDATE AND THE PUERTO RICAN STATUS DEBATE June 18, 2021/No Comments DOCUMENTARY FILM UPDATE AND THE PUERTO RICAN STATUS DEBATE My intentions with this film are to cover different bullet points Read More Load More End of Content.
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