Max the taco doesn't like being the same as everyone else. He doesn't want to be just an ordinary taco. He wants to explore, try new things, and be adventurous. Senor Jalapeno, the taco truck manager, wants Max to be normal and fit in, especially since the President is going to visit the taco truck soon. However, Max knows that the President doesn't like tacos-at all! Will Max be true to himself and explore new flavors? Will he entice the President to try something new? And will the President decide that tacos really are GREAT? This book takes you on Max's journey on learning to be himself.

Tacos may have been created south of the border, but Americans have made this Mexican food their own, with each style reflective of a time and a place. American Tacos explores them all, taking us on a detailed and delicious journey through the evolution of this dish. In search of every taco variety from California to Texas and beyond, Ralat traveled from coast to coast and border to border, visiting thirty-eight cities across the country. He examines the pervasive crunchy taco and the new Alta California tacos from chefs Wes Avila, Christine Rivera, and Carlos Salgado. He tastes famous Tex-Mex tacos like the puffy taco and breakfast taco, then tracks down the fry bread taco and the kosher taco. And he searches for the regional hybrid tacos of the American South and the modern, chef-driven tacos of restaurants everywhere. Throughout, he tells the story of how each style of taco came to be, creating a rich look at the diverse taco landscape north of the border. Featuring interviews with taqueros and details on taco paraphernalia and the trappings of taco culture, American Tacos is a book no taco fan will want to take a bite without.

Richly photographed and authentically local, LA Mexicano showcases LA’s famously rich and complex Mexican-food culture, including recipes; profiles of chefs, bakers, restaurateurs, and vendors; and neighborhood guides. Part cookbook, part food journalism, and part love song to LA, it's the definitive resource for home cooks, hungry Angelenos, and food-loving visitors. With a foreword by Taco USA's Gustavo Arellano.

Jos and his wife Elmira have everything a young couple want in this world: love, a home and family, and good health to work and feed themselves. They believe God cares for them. Then Enrique the town bully decides he wants a wife and looks around for one. He looks on Elmira as the most beautiful woman in his community and goes after her. Enrique sets in motion the fear that forces Jos to leave his beloved wife and children. He runs to the United States, the land of promise.

¿Qué pasa, gringo? Whether at a cantina in Mexico or a discothèque in Spain, you better know how to shoot the s#*!. Luckily for you, Talk Dirty: Spanish dishes all the dirty sayings in a variety of dialects. Packed with plenty of four-letter words, habañero-hot insults, and wicked expressions, this book will have you speaking like a true hombre. The Spanish-to-English translations will help you learn all the latest foreign slang, such as: De puta madre: of the prostitute mother Spanish Phrase:¡Mi tío tiende un coche de puta madre! Translation: My uncle has a fantastic car! Literal Translation: My uncle has a car of a prostitute mother! Talk Dirty: Spanish--all you need for a sharper tongue and set of cojones.

In The Everyday Language of White Racism, Jane H. Hill provides an incisive analysis of everyday language to reveal the underlying racist stereotypes that continue to circulate in American culture. provides a detailed background on the theory of race and racism reveals how racializing discourse—talk and text that produces and reproduces ideas about races and assigns people to them—facilitates a victim-blaming logic integrates a broad and interdisciplinary range of literature from sociology, social psychology, justice studies, critical legal studies, philosophy, literature, and other disciplines that have studied racism, as well as material from anthropology and sociolinguistics Part of the Blackwell Studies in Discourse and Culture Series

Presents a narrative history of Mexican cuisine in the United States, sharing a century's worth of anecdotes and cultural criticism to address questions about culinary authenticity and the source of Mexican food's popularity.