From Ingredient to Dish: The Role of Supply in the Culinary Practices of Mexican Migrants in the United States

Abstract

This chapter explores three models of supply and procurement of Mexican food in the United States. The first one explains the transportation of food stuffs by migrants themselves or other subjects who are socially linked to them. The second model illuminates the provision of prepared foods or artisan products that are made and sold in the place of residence, to clients who are predominantly compatriots of the producers. Finally, we present new strategies that are being adopted by the owners of family restaurants, examining the practices that arise from supply between compatriots of the same migratory status. In this chapter, we aim to illustrate how Mexican migrants set strategies to preserve their native food culture in order to maintain their links with Mexico.