There are nearly 40,000 Jews in Mexico, with cultural expression and culinary styles all their own.
Meet Ilan Stavans and Margaret Boyle and learn more about Mexican Jewry through their new cookbook, “Sabor Judio: The Jewish Mexican Cookbook.” Dr. Dalia Wassner, director of the Brandeis Initiative on Jews of the Americas, will join the conversation to help place Mexican Jewry within the larger narrative of the Jewish communities of Latin and South America. Stay after to schmooze and snack.
From the publisher: “A sumptuous, memorable showcase of 100 original recipes representing the fusion of traditional Mexican and Jewish cuisines offers a tour through the culture of Mexican Jews from the colonial period to the present. This extraordinary volume gathers dishes and stories that have been central to the endurance of family traditions across centuries. The book is organized through meals (desayuno, almuerzo, cena, sobremesa) and includes menus for Jewish holidays. You will find invaluable treasures like brisket tortas, latkes with mole, cumin-rose kibbe and paleta Manischewitz that attest to the marriage of these two beloved culinary traditions.”
Cookbooks will be available for sale through our partners at Trident Booksellers.
Co-sponsored by the Jewish Book Council and the Brandeis Initiative on Jews of the Americas.
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