[download pdf] Mamacita: Recipes Celebrating

Mamacita: Recipes Celebrating Life as a Mexican Immigrant in America. Andrea Pons, Matt Ogle, Hetty Lui McKinnon, Andrea Pons, Matt Ogle, Hetty Lui McKinnon

Mamacita: Recipes Celebrating Life as a Mexican Immigrant in America


Mamacita-Recipes-Celebrating.pdf
ISBN: 9781648961717 | 192 pages | 5 Mb
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  • Mamacita: Recipes Celebrating Life as a Mexican Immigrant in America
  • Andrea Pons, Matt Ogle, Hetty Lui McKinnon, Andrea Pons, Matt Ogle, Hetty Lui McKinnon
  • Page: 192
  • Format: pdf, ePub, fb2, mobi
  • ISBN: 9781648961717
  • Publisher: Princeton Architectural Press
Download Mamacita: Recipes Celebrating Life as a Mexican Immigrant in America

Download free ebooks online for nook Mamacita: Recipes Celebrating Life as a Mexican Immigrant in America by Andrea Pons, Matt Ogle, Hetty Lui McKinnon, Andrea Pons, Matt Ogle, Hetty Lui McKinnon 9781648961717 PDB ePub FB2

Overview

In this inspiring and creative Mexican cookbook, Andrea Pons takes you on a journey through flavor, family, and her immigration story. With 78 easy and delicious recipes from three generations of women in her family, this cookbook offers you a taste of authentic Mexican cuisine. Mamacita began as a celebration of the authentic Mexican recipes Andrea Pons loved growing up, but it quickly became a way for her to return to her roots and reconnect with her Mexican heritage. In her journey through food, she shares not only her experiences with cooking but also her family's immigration story. When Pons was faced with the possibility of deportation, and she and her family struggled to navigate the US immigration system—in the country that had been their home for 16 years— she looked to these recipes for help. To fund her family's significant legal fees, she sold self-published copies of Mamacita, and the cookbook became both a symbol of their journey and a rallying cry. This new edition of Mamacita offers 30 more photos and 11 additional recipes, allowing you to taste even more of the love in Pons's dishes. Foreword by James Beard Award nominee Hetty Lui McKinnon

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