6 Hispanic and Latinx Chefs on Food In America

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This is part of The Power of Us, a series running across Hearst Magazines that celebrates the deep and profound ways that Hispanic and Latinx culture has shaped America. To see the complete portfolio, head here.

You can’t talk about “American” food today without mentioning tacos. Fast food tacos, taqueria tacos, fancy tacos: tacos have become as ubiquitous and beloved as burger or pizza in this country. One in five people living in the United States eats at least one taco per day—our love for the handheld antojito skyrocketed 13 percent during Covid-19, claiming its spot as a top feel-good food—and there’s a (legit) national holiday dedicated to the dish. But the real significance of the taco is the larger story it represents—the influence of the Hispanic and Latinx communities in the

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The Hindi expression “ghar ka khana” translates, quite simply, to “home food,” and it carries with it a certain sentimentality. It’s the crackling and pop of jeera hitting the pan. It’s the jarring whistle of the pressure cooker as dal softens on the stove. And the slightly sweet smell of just-done basmati rice has a universal meaning: It’s time to sit down for a meal.

Desi American families hold their recipes close; they’re a tangible reminder of home and the generations it took to perfect them. But a step outside into the food landscape of the white west often reveals a culture that disregards, oversimplifies and stereotypes their meals.

“‘Your food must be really spicy. It must be stinky. It’s curry,’” Instagram food blogger Nisha Vedi Pawar, 36, told NBC Asian America. “And I was like, ‘What the hell is curry?’”

Desi chefs and home cooks grew up watching their

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On air in the US for nearly 30 years, Food Network has drawn in culinary fans of all ages with its cooking shows, competitions and an excellent line up of chefs dishing out fantastic recipes. Whether it’s top tips for perfect burgers, great ideas to enhance your dishes or shortcuts and nifty hacks to make cooking easier, these chefs definitely know what they’re talking about.




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