bracero

10.20.16

Why It's So Hard to Open a Modern Mexican Restaurant in the US

We even get shit from our Mexican customers because they give us their whole “why am I going to pay $12 for one of your tostadas topped with raw uni and clams when I could just drive across the border and pay $4 for the exact same one?” If they only...

10.8.15

Why Some Mexican Wine Smells Like Raw Meat

The most notable characteristic of Baja wines is that most are really big and powerful. A lot of people attribute salinity to wines down there, and consequently a leathery, very intense, raw meat, salty flavor and aroma.

10.7.15

A Mechanical Sculpture Reframes the Legacy of Mexican Migrant Workers

An outlawed farming tool from the 1940s serves as the building block for rewriting the history of Mexican migrants in the US.