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If you scroll down, you’ll find a selection of books and podcasts that have helped me gather information and enrich this tour. The listed books are available in both English and Spanish, as well as the podcasts, offering a variety of perspectives and sources behind the experience.
Nikkei
by: Luiz Hara
The Nikkei community [日 系] refers to Japanese emigrants and their offspring born outside of Japan, constituting a fluid and transnational identity that combines Japanese culture with that of the host country in south America. This community includes children, grandchildren and subsequent generations, maintaining cultural ties, shared history, and often a sense of belonging to both worlds.
Nikkei
by: Luiz Hara
The Nikkei community [日 系] refers to Japanese emigrants and their offspring born outside of Japan, constituting a fluid and transnational identity that combines Japanese culture with that of the host country in south America. This community includes children, grandchildren and subsequent generations, maintaining cultural ties, shared history, and often a sense of belonging to both worlds.
Taco enciclopedia
by:Juan Carlos Holtz, Déborah|Mena
Everything you need to know about Tacos, this book tells us the vibrant history and development of Taco, from its beginnings thousands of years ago, until today, having reached its turning point in the 1940s with the invention of the tortilla maker and refrigerators.
Taco enciclopedia
by:Juan Carlos Holtz, Déborah|Mena
Everything you need to know about Tacos, this book tells us the vibrant history and development of Taco, from its beginnings thousands of years ago, until today, having reached its turning point in the 1940s with the invention of the tortilla maker and refrigerators.
Relatos y Personajes de Mexicali by: Carlos Torres
In the far north of Mexico there is a magnificent place born from the fusion of cultures that welcomed the largest diaspora China that has arrived in Latin America, and where Al Capone used to have fun at the biggest and most luxurious cabaret on the border.
Salt, Fat, Acid, Heat by: Samin Nosrat
https://www.saltfatacidheat.com/salt
Hungry For History with Eva Lomngoria and Maite Gomez-Rejon
Every episode includes - family stories from Eva and Maite, fascinating facts on the yummiest ingredients from their culture and interviews with food enthusiasts.
Part Time Genius
Join Will, Mango, and the team as we scour the globe in search of obscure facts, offbeat locales, and hidden histories.
Prehispanic Cuisine by: Eriberto Garcia Rivas
Mexican cooking is one of the most creative and complex in the world.,Heriberto Garciacute;a Rivas takes us through the most intimate origins of Mexican cuisine and reviews all its elements: utensils, traditions, meats, vegetables, legumes, as well as popular ingredients like corn, tomato, and vanilla
Tequila by: Clayton J Szczech
A Field Guide to Tequila takes you step by step into everything that makes tequila tequila, from how it came about, to how it’s made, to how to select, taste, and serve it.
HABEMUS MEZCAL BY:Jorge Quiroz Marquez
What I wanted to know about the Mezcal and was afraid to ask
Enjoyng Tequila by:Paul Kahan
From classic to new-generation and small-batch tequilas, this book gives you the information you need to enjoy this widely popular drink with knowledge.
La Raicilla by:
Margarita Franco Gordo Ramón Goyas Mejía Angélica Navarro OchoaMaría Rosa Nuño Gutiérrez Jean-Christian TuletMaría Alejandra Carreón Álvarez Ana Isabel Sánchez HuertaAraceli Guadalupe Trujillo Orozco Adalberto Zamudio OjedaFlorentina Zurita Martínez
The raicilla is a native drink produced from the distillate of a series of agaves from the Sierra Occidental and Costa Norte regions of Jalisco.
Maiz by:Rafael Mier
This book delves into the history and impact of corn, a fundamental element in the culture and food of Mexico and the world. Explores the origin of corn and its domestication, as well as its anatomy and biological, cultural and culinary diversity.
The Secret History of food by: Matt Siegel
An irreverent, surprising, and entirely entertaining look at the little-known culinary history surrounding the foods we know and love
The Art and Science of Foodpairing by Peter Coucquyt, Bernard Lahousse, and Johan Langenbick
It highlights that ingredients pairing well often share aroma compounds, bridging molecular science with culinary art to create unique combinations, such as strawberry and parmesan or coffee and blue
Finding Mezcal by: Ron Cooper
It recounts Cooper's love affair with the spirit and the people who make it; its meteoric rise in popularity; and the delicate balance between sharing mezcal with the world and facilitating its preservation
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