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Tamales, Tortillas and Time

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Tamales, Tortillas and Time

This article was first featured in Life & Thyme.

My fascination with cookbooks began when my mom gave me a copy of Walt Disney’s Mickey Mouse Cookbook: Favorite Recipes from Mickey and His Friends when I was six years old. Through food, I would get closer to my favorite characters. Tinker Bell’s Spaghetti Sauce? I loved spaghetti too! Cinderella’s Grilled Cheese Sandwich? Yes, please! Bambi’s Garden Salad, Pluto’s Hot Dogs, and Mickey’s Sugar Cookies were a few of my other favorites. (Unbeknownst to me at the time, Peter Pan’s Pasta and Caterpillar’s Corn on the Cob are quite possibly where I learned my love of alliteration.)

Although I graduated from Mickey long ago, it was at that young age when my voracious appetite for cookbooks—and for reading in general—began. But it wasn’t until many years later that I started to make the connection between food and history. Most recently, I’ve spent countless hours perusing the Huntington Library’s collection of rare cookbooks to gain a deeper understanding of history. Through the language of food, cookbooks give us insight into a culture and a time period that bring us way beyond a recipe, ingredient or trend; they add personal insight—“personal” because we each have our own relationship with food.

One such cookbook, and the subject of my most recent obsession, is Mexico’s first, El Cocinero Mexicano (The Mexican Cook), published in 1831. Yes, the first Mexican cookbook doesn’t appear until the nineteenth century. Crazy to think, given the fact that the roots of Mexican food go back way beyond modernity. The reason for this involves colonialism, politics and identity.

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