Roberto Santibañez: What Americans Get Right About Mexican Food
Huff PostIsabella Carapella/HuffPost It’s refreshing to speak with cookbook author and professional chef Roberto Santibañez, the man behind New York’s Fonda and DC’s Mi Vida. Although he’s clear-eyed about the problems plaguing Mexican immigrants working in kitchens all across the United States, the chef is quick to note that there’s more good in the food industry than people realize. It’s amazing how in cities like New York, people now know so much more than they used to about traditional Mexican food. Changes take generations, so I don’t think a single presidential term will make a difference, but of course there are issues that Mexican people deal with in kitchens that their white counterparts don’t contend with. “There is no restaurant or hotel in this country where people will tell you they don’t like their Mexican employees.
History of this topic
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