Tequila Sunrise

Taco USA: How Mexican Food Conquered America by Gustavo Arellano (Scribner, $25.00, 320 pages)

“Americans: unite under Mexican food, just like your ancestors, just like your descendants!   It doesn’t matter your dish choice: it’ll sometimes be derided, sometimes mysterious, oftentimes scorching, and not always good, but always, always eaten.   A lot.”

I can guarantee you one thing about this Mexican food survey book by the finely-named Gustavo Arellano.   Read it and you will feel…  hungry!   Of course, it’s probably politically and factually correct to say that this account is about Mexican-American food, although Arellano does often clarify which foods had their creation in Mexico – before being adopted north of the border – versus those foods that are known as Mexican but are purely American/Mexican-American creations.

A trip through the table of contents shows the order in which the food topics are discussed.   They are: the burrito, tacos, enchiladas, Mexican cookbooks written by Anglos, the late Southwestern cuisine, the virtually doomed and much-attacked world of Tex-Mex food, Mexicans cooking food for other Mexicans (really?), the arrival of Mexican food in our supermarkets, the tortilla, salsa and tequila.   There’s also a bonus chapter on the five greatest Mexican meals served in the U.S.; at least it’s one man’s humble listing of the meals that are “just bueno.”

“Mexican food had arrived to wow customers, to save them from a bland life, as it did for their parents and grandparents and great-grandparents.   Again.   Like last time – and the time before that.”

The author has great fun in praising the heroes of the Mexican-American food movement (or revolution, if you prefer), such as Larry Cano who developed the El Torito chain of restaurants.   He even praises Steve Ells, the founder of Chipotle Mexican Grill (the second-largest Mexican food chain in the U.S.), and Glenn Bell, the founder of the ubiquitous Taco Bell food stops.   If you’ve ever wondered where Bell got the recipes for his tacos, the answer is found in Taco USA – and it happens to be a hole-in-the-wall taco shop in San Bernardino, California.

On the flip side, Gustavo names names when it comes to finding villains.   Two of them are Rick Bayless and Diana Kennedy who have repeatedly called out for “authentic” Mexican food while allegedly – by Gustavo’s account and others – being somewhat less than authentic themselves.   And then there’s Tex-Mex:

“Tex-Mex.   Tex-Mex.   A hyphen separates two cultures that faced off in blood but are forever linked around the world.   Each exists on its own, each is fine separate from the other, but together the phrase now conjures up something almost universal:  culinary disgust.”

On this, we shall leave the details up to the reader – and an opinion on this much-appreciated or highly-despised cuisine.

What Arellano does quite well is to present us with the scope of the popularity of Mexican food in this country.   For example, you may have heard that more salsa is sold than ketchup, but were you aware that the sale of tortillas is now an $8 billion a year industry?   It’s mind-boggling, and thanks to Taco USA the facts are now literally on the dining table.

“Is the (Sonora) hot dog truly Mexican?   Who cares?   In Tucson, the birthplace of Linda Ronstadt, Americans became Mexicans long ago; it’s now the rest of the country that’s finally catching up.”

Yes, Gustavo’s listing of the five best Mexican meals in the U.S. includes the bean-wrapped Sonora hot dog that’s served only at El Guerro Canelo in Tucson, Arizona.   And while it’s not a bad list (which includes stops in Oklahoma, Arizona, Southern California, Texas, and Colorado), I think he missed one place that I’ll gladly take him to the next time he’s in the Capitol City of California – which is Emma’s Taco House in West Sacramento.   It’s been in business at the same location since 1953, and there’s a reason why this is true.   It is one of the most muy bueno taco houses in all of Taco USA!   And as the fans of Emma’s like to say, if you don’t like “real” Mexican food, there’s a Taco Bell right down the street!

Highly recommended.

Joseph Arellano

A review copy was provided by the publisher.   Taco USA is available as a Nook Book or Kindle Edition download.   Gustavo Arellano is also the author of Ask a Mexican! and Orange County: A Personal History.

Note:   Gustavo would and does argue in Taco USA that ALL Mexican/Mexican-American food is “real” and “authentic”; probably as real as “Chicken Nuggets” from McDonald’s. (Which part of the chicken does the nugget come from?)

Advertisement

The Mighty Quinn

Rawhide Down: The Near Assassination of Ronald Reagan by Del Quentin Wilber (Henry Holt and Company; $27.00; 296 pages)

On March 30, 1981, I was at the Orange County (California) airport – waiting for my return flight to Sacramento – when it became clear that something had happened back east.   The new president of the U.S., and former governor of California, Ronald Reagan had been shot in an apparent assassination attempt.   Three other persons were shot and it was not known whether Reagan, at his advanced age, would survive.   It appeared that a hundred or so persons jammed into the airport’s pub to watch the 19-inch RCA televisions broadcasting the dramatic events.

On that day, I assumed that a book about the near assassination of an American president would appear within 6 to 18 months, clarifying exactly what happened that day.   Years and decades passed by and it did not appear…  This, finally, is that book.

Del Quentin Wilber takes a micro-level look at the events of 03/30/81 in a style that recalls books like The Day Lincoln Was Shot, The Day Kennedy Was Shot and The Death of a President. It is an immediately engaging narrative which begins by looking at the schedules of Reagan (whose secret service code name was Rawhide), his secret service detail members and of the highly disturbed and bizarre individual who sought to impress a Hollywood actress.   The language and mood become more intense as the hour of the assassination attempt draws near.  

Wilber properly sets the stage by reminding us that this shooting came just three months after the killing of John Lennon, and followed the history-altering assassinations of John and Robert Kennedy, and Martin Luther King, Jr.   Wilber’s sadness in relating these events is palpable, and informs the reader that this is a non-partisan account – one need not have been a political supporter of Reagan’s to fear for his safety (and for the country’s future) while revisiting that period.

“If Jerry Parr hadn’t decided to redirect the limousine from the White House to the hospital, Reagan would likely have died…”

“(The) doctors had been keeping pace with Reagan’s bleeding by pumping donated blood and fluids into his system.   So far, the tactic was working…  But this compensatory approach couldn’t continue forever.   They would have to stop the bleeding surgically.”

In these pages, Ronald Reagan is a likeable and courageous man who was able to joke with his emergency room physicians.   (He wondered what the gunman had against the Irish as all those shot on this day happened to be of Irish heritage.)   But he was also a man who wondered if he was about to meet his maker.   It was an open question because, as we now know, Reagan lost fully half of his blood volume as surgeons sought to remove the bullet that lodged just one inch from his heart.   Those of us glued to the TVs in early 1981 had no idea that the president came this close to dying.

Once the danger period passed, the president was advised to convalesce for several months.   But he was a uniquely physically fit and strong elderly man.   Twelve days later he was back at the White House, and a mere month later a visibly thinner president addressed a joint session of the Congress.

There’s more, much more, in this telling that disappoints only in that it seems to conclude too soon.   The courage of the secret service agents who saved the president’s life on this day is close to being incomprehensible.   “(Agent) Parr’s training had taught him one thing above all:  when faced with an actual threat, he could never freeze.   Not for three seconds, not for one second.   Without fail, he had to respond instantly.”

This is a fascinating and unique account, and constitutes a worthwhile addition to the historical record.   Highly recommended.

Joseph Arellano

A review copy was received from the publisher.