Friday, April 9, 2010

Americana Condiment


The family ate at Doc Brown’s Chicken last week at Universal Studios and discovered that El Tapatio sauce is as iconic a condiment as ketchup and mustard. This is yet another sign that facets of Mexican culture (i.e., breakfast burritos, tortillas, pollo that’s loco) is redefining markers of Americana.

The issue of condiments also reminds me of how Eric, a Chicano-MEChista student of mine at Cypress College, once giggled and blushed when I mentioned the word condiments during a lecture.


Con Safos,


fpb

2 comments:

Marlene said...

Mr. Barajas,

Fellow Cypress College MEChistA here (The one you don't remember).
I've also noticed the new wave of American restaurants that have included Tapatio bottles in their groups of condiments. It always brings a smile to my face when I'm at a restaurant, I look over and see a bottle of Tapatio placed next to the Ketchup, Mustard and Tabasco.

I took a 32 oz. bottle of Tapatio with me when I did a study abroad program in Italy. I couldn't imagine living 3 months in another country w/out my beloved Tapatio. People thought I was nuts because I had it in my purse (I didn't want to put it in my suitcase and risk the bottle breaking). This was pre 9-11 so it was all good.

Wasn't so nutty when people in my program would come over my Italian apartment and ask me for some.
Tonta tonta pero no tanto.

Just wanted to drop a line and say I appreciated your piece on Americana Condiment.
Nuff said,
Marlene Ortiz


P.S. I bet you a million dollars that Eric still giggles like a 12 year old boy when you say the word Condiment.

Frank said...

Hi Marlene,

Since the CC Puente reunion in 2006, I have not forgotten you. In fact, I also recall you making me an awesome dub of Los Fabulosos Cadillacs.

Best,

fpb