If there’s one food that embodies Mexican cuisine, it’s the taco. From the soft (or hard!) tortilla on the outside, to the flavorful fillings wrapped within, the taco’s ingredients also tell the story of how Mexican food revolutionized American diets in D.C. and beyond. Kojo explores how the past has influenced cooking in the D.C. area and how we can make the most of what’s in our grocery aisles to create “authentic” Mexican meals.


  • Pati Jinich Author, "Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens" and "Pati's Mexican Table: The Secrets of Real Mexican Home Cooking"; Host, "Pati's Mexican Table," (PBS); Cooking Instructor and Chef, Mexican Cultural Institute
  • Mariano Ramos Chef, Instructor, Carlos Rosario International Public Charter School
  • Paula Johnson Curator; Project Director, American Food and Wine History Project, Smithsonian's National Museum of American History

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