Un acercamiento decolonial a la comida & escritura

In terms of profits, wealthy chefs have an advantage. They can use their platforms and restaurants to reach a larger market. Whether modify or not the recipes, but overall, when they claim ownership, there’s a political disconnection. The appropriator becomes a reference to that recipe and invisibilizes the groups who own it. We live in

I worked five years teaching cooking classes in Oaxaca, mainly to US folks, and a common question often arose from my students. What do you think of the work of people like Rick Bayless or Enrique Olvera? Different tones and intentions changed; some had a true curiosity about their empires, and others were more leaning

Eight years ago I worked in software development, one of my last jobs was as a freelancer for one of the largest brokerage firms in Mexico. I was making their mobile app. I myself at the time was thrilled when I was finally able to get that client. However, after a few weeks of work

When we talk about racism in Mexico, we usually think of blatant folks who openly despise black or indigenous people. A battle between good and evil in a Hollywood-style-film where the villain will be defeated, and once that goal is reached; there won’t be more darkness, and we’ll live happily ever after. Unfortunately, real life

Photo: Berenice Zambrano / Carlos Enciso A couple of years ago, on my way back to Mexico, I stopped for a few days in Antigua, Guatemala. One morning, at the hostel where I was staying, I was brushing my teeth. Next to me, a white man came to wash his hands and face; he turned