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From YouTube: Celebrating What Unites Us! - Mexico
Description
Food can unite people and serve as a window into another culture.
In collaboration with the Mayor's Office of Immigrant Advancement and the Office of Food Access, this program seeks to celebrate the immigrant experience and promote healthy living for aging residents of Boston. Each session honors a different part of the world, and includes a speaking program, walk, and cooking demonstration/tasting.
A
A
The
labyrinth
is
symbolic
of
life's
journey.
One
path
leads
to
and
from
collaborative
Center
touched
around
the
labyrinth
circle
far
parts
service,
science
and
commerce
representing
contributions
to
American
life
and
culture.
Now
with
pleasure,
join
me
in
welcoming
Tanya
Del
Rio,
who
is
the
new
commissioner
of
the
Women's
Commission
for
the
City
of
Boston.
B
Thank
you.
Thank
you
all
for
being
here,
I,
really
appreciate
it.
Thank
You
Barbara.
Thank
you,
everybody
who
organized
this.
For!
Can
you?
Let
me
know
if
anything
for
inviting
me,
I'm,
honored,
I'm,
very
flattered
than
I
I've
been
asked
to
share
just
my
story
with
you,
but
I
could
not
share
my
own
story
without
sharing.
You
know
a
little
bit
of
my
thoughts
about
the
general
immigrants.
B
A
B
I'll
be
as
loud
as
I
can
so
I
want
to
talk
to
you
today
about
choices.
My
immigrant
story
is
full
of
choices
and
I
do
believe
that
choice
being
the
architecture
Deeping,
the
architect
of
our
own
destiny,
is
at
the
very
core
of
the
human
experience
being
able
to
decide
where
to
go,
who
to
love.
What
to
work
on
what
causes
to
dedicate
yourself
to
it's
really
at
the
core
of
our
human
experience.
B
So
I
had
my
first
experience
with
the
democratic
process
and
the
and
dealing
with
choices
that
are
going
to
affect
your
life
forever
at
the
tender
age
of
8
and
I.
Think
my
parents
for
this
because
they
said
as
one
day
around
the
table
and
they
had
to
take
a
vote.
My
father
had
been
offered
a
really
good
job
here
in
the
United
States
I
was
a
little
girl
living
in
Mexico,
going
to
Catholic
school
had.
B
Never
even
thought
of
you
know
ever
uprooting
our
lives
and
moving
anywhere
else,
but
they
talked
to
us
about
how
there
would
be
a
great
opportunity
for
our
family.
We
would
get
to
meet
people
that
we
had
no
idea
about.
We
had
no
idea
about
their
different
customs
and
and
how
different
it
would
be,
and
you
know
they
they
let
an
eight-year-old.
They
let
a
six-year-old
and
a
four-year-old.
Take
a
vote.
I
know
which,
in
retrospect
I've
never
brought
myself
to
ask
them
dance
but
I,
wonder
if
or
had
we
voted
no
with.
A
B
That
was
the
first
of
many
moves
for
me.
If
they
took
me
to
places
that
I
had
heard
about
and
wanted
to
know
more
about,
like
Miami
in
New,
York,
Houston
and
I
also
ended
up
living
in
places
that
I
had
no
idea
existed
and
would
learn
a
lot
from
like
Accra
Ghana
and
you
I
came
to
love.
I
became
used
to
being
the
new
kid
in
school
I
learned
to
love.
B
The
experience
of
you
know,
discovering
a
new
community
learning
the
nuances
and
the
differences
of
how
people
work,
how
people
celebrate
how
people
worship,
how
people
eat
in
many
different
places,
and
it
was
just
the
joy
of
experiencing
the
difference
and
the
joy
of
surprise
and
the
joy
of
discovery
and
especially
learning
that
people
that
you
thought
we're
a
different
look.
Different
spoke
differently
than
you
are
actually
in
fact
very
similar
to
you
and
as
human
as
you
are.
So
thank
you
so
I
love.
B
This
life,
though
beacon
I,
wanted
to
talk
to
you
about
choices,
because
in
my
family
we
made
that
choice
to
be
open
to
take
the
risk
and
to
open
our
our
minds,
but
also
our
hearts,
and
the
problem
was
my
experience.
Is
that
I
think
many-to-many
and
I
would
even
venture
to
say
most
immigrant
experiences
faced
people.
It's
people
facing
completely
different
kinds
of
choices.
B
B
As
a
consular
officer
here
in
Boston
I
met
an
asylum
seeker
who
had
been
trying
to
put
himself
through
college,
he
was
very
successful
at
he
was
being
successful
at
school
and
a
drug
cartel
spotted
him
and
just
thought
that
his
talents
and
his
skillset
was
too
valuable
to
have
him
work
anywhere
else.
So
they
tried
to
force
him
to
work
with
the
cartel.
He
ran
away
from
his
town,
trying
to
run
from
them.
They
found
him.
He
ran
away
from
the
state
to
seek
opportunities.
B
They
still
found
him
and
he
knocked
on
the
door
here
at
the
border
turned
himself
in
seeking
asylum
at
the
border
and
when
I
met
him,
he
was
waiting
for
his
day
in
court
in
prison.
Having
not
committed
a
single
crime
in
his
life.
He
had
spent
months
in
prison
waiting
for
his
day
in
court,
so
I
have
also
met
many
of
my
neighbors,
my
own
neighbor
here
in
East
Boston,
who
live
here
and
arrived
here,
because
they
were
facing
violence
in
the
home
countries
that
was
threatening
their
children.
B
B
It's
not
okay,
that
we're
forgetting
our
neighbors
humanity.
It's
not
okay,
that
people
are
facing
these
non
choices.
So
that's
why
I'm
very
thankful
and
I'm
very
proud
that,
in
the
face
of
an
administration
at
the
federal
level,
that
has
forgotten
that
these
people
are
human
and
these
people
are
trying
to
not
only
survive
but
thrive
once
they
come
and
contribute
here
that
we
have
local
leaders
like
mayor
Marty
was
that
our
standing
up
to
this
and
I
am
proud
to
work
for
him.
B
B
B
B
C
A
C
Isn't
it
incredible
that
it's
right
there
in
the
middle
of
urban
sector
right
and
then
you
can
be
transported
just
right
here
so
special
to
why
we
are
like
the
kitchen
were
run
by
the
trustees.
We
are
a
land
conservation
organization,
we
run
properties
all
across
Massachusetts
and
we
are
fortunate
to
be
partners
with
the
Greenway
and
we
we
host
60
community
gardens
within
the
city,
and
we
also
are
one
of
the
founding
partners
of
the
Boston
Public
Market,
which
is
the
marketplace
that
you're
in
right
now.
C
Has
anyone
been
to
the
market
before
excellent,
good,
excellent?
Well,
welcome
back
for
those
of
you
who
had
never
been
here
before.
This
is
a
community
initiative
that
was
20
years
in
the
making
a
group
of
residents
and
politicians
and
community
organizations
wanting
to
have
a
year-round
indoor
farmers
market
within
the
city
and
to
help
activate
this.
What
is
historically
a
market
districts?
The
Haymarket
is
here
and
to
help
activate
this
building,
which
was
an
underutilized
property
right
in
the
downtown.
C
The
heart
of
our
of
our
downtown
district
across
from
City
Hall
and
then
to
also
help
activate
the
Greenway
just
this
beautiful
public
space
that
has
helped
to
revitalize
our
state
and
so
we're
here
at
the
education
partner
of
the
Boston
Public
Market.
We
also
present
a
business
out
in
the
market
and
we
host
all
kinds
of
events
and
activities
classes
related
to
teaching
folks
about
all
the
benefits
of
eating
a
seasonal.
C
C
Yeah
we
have
organizations,
we
run
a
116
properties
across
the
state.
We
have
five
working
parts,
including
a
dairy
farm,
all
kinds
of
dairy
products
Jesus
and
also
we
have
a
full
CSA,
community-supported
agriculture
operation.
So
for
how
we
invested
in
agriculture
in
the
States
and
that's
why
we're
here
and
that's
what
we
want
to
educate
folks
about
why
Jing,
a
local
food
diet
and
why
eating
of
a
Whole
Foods
diet
matters
to
the
health
of
our
communities.
So
we
do
programs
like
this
and
we're
so
excited
to
host
this
program.
C
C
C
Yeah
I
thought
we
do
here
and
there
are
lots
of
resources
available
to
you
all.
So
these
folks
in
the
room,
you
can
check,
chat
with
us
afterwards
and
we
can
talk
more
about
other
programs
and
opportunities
that
we
have
especially
opportunities
to
source
local
food
and
throughout
the
city.
I
mean
your
neighborhoods
in
your
community
and
thank
you
so
much
if
you're
gonna
say
afterwards.
C
C
D
C
D
D
Set
up
in
this
wonderful
family,
dining
style,
we
often
have
these
silver
metal
tables
in
the
middle
of
the
room,
and
you
guys
are
doing
the
cooking
and
I'm
just
sort
of
instructing.
So
it's
a
little
bit
easier
today,
you
guys
just
have
to
sit
back,
relax
and
enjoy.
We
are
so
honored
and
thrilled
to
have
chef,
Leo
Romero
from
Casa
Romero
here
as
our
first
chef
guest
and
for
this
program,
and
he
and
I
met
on
Monday
morning
and
I've
been
looking
forward
to
this
all
week.
Basically,
since
then,
because
he
told.
A
D
E
F
Wonderful
program
that
will
continue
throughout
the
summer.
Somebody
asked
me
what
I
was
going
to
be
making
today
and
I
refrained
from
answering
right
then,
because
I
wanted
to
surprise
everybody
now
I
said
everybody
have.
Has
everybody
had
your
breakfast?
No,
who
who
hasn't
had
breakfast
well
anyway?
This
dish
is
dedicated
to
you
because
in
Mexico
it
really
is
mostly
a
breakfast
dish.
F
It
is
not
something
that
you
eat
other
than
a
breakfast,
but
you
can
because
it's
really
good
and
I
chose
it,
because
it's
not
only
delicious,
but
it's
very
easy
to
make
in
Mexico.
The
traditional
breakfast
is
are
the
leftovers
from
the
night
before,
although
nowadays
you
can
go
to
any
restaurant,
any
hotel
or
anything,
and
they
will
give
you
an
american-style
breakfast
as
well
as
a
Mexican
style
restaurant.
What
I'm
making
today
will
be
served
only
in
the
Mexican
style
rest
or
not
in
the
Americans
are
reserved.
F
F
Obviously
it
has
some
sort
of
chili,
but
anyway
I'm
going
to
show
you
how
to
make
them
and
the
ones
that
we're
gonna
eat
actually
is
already
cooking
in
the
other.
Chilaquiles
are
made
with
tortillas
in
Mexico.
You
know
we
don't
Mexico
did
not
produce
wheat
or
rye
or
any
of
those
grains,
but
if
they
have,
corn
corn
is
native
to
Mexico
and
it
was
Mexico
that
gave
it
to
the
world
corn.
F
Now
you
know
it's
one
of
the
most
important
grains
and
it's
probably
Mexico's
most
important,
culinary
contribution,
so
we're
very
proud,
proud
of
that.
People
always
call
a
restaurant
and
say
oh
I'm
allergic
to
gluten,
or
you
have
gluten
pretty
well.
Everything
is
gluten
free
because
we
don't
use
wheat
flour
for
anything
except
for
desserts
and
pastries
and
things
like
that.
F
But
for
regular
cooking
we
usually
don't
I'm,
making
this
with
12:12
tortillas,
which
will
serve
around
four
people,
and
that's
just
I'm
doing
it
just
to
show
you
how
it's
made
and
then
we'll
I
have
a
the
other
for
yourself.
So
this
is
their
in
the
oven,
I'm,
putting
a
little
oil
in
the
pan,
I'm
going
to
raise
the
heat
and
I'm
not
take
the
tortillas
or
twelve
of
them
in
here
I'm,
going
to
slice
them
into
little
strips
like
noodles.
A
B
F
F
D
F
F
F
F
F
See,
luckily,
is
at
this
moment
are
partially
done.
The
only
thing
we're
going
to
add
is
what,
whatever
you
want
to
add
to
it.
This
is
almost
like,
like
making
a
pizza,
you
can
make
it
out
of
50,000
different
things.
What
I'm
gonna?
What
I
like
to
do
is
just
add
a
little
cheese
but
took
with
that
little
pieces
of
chicken.
You
can
add
chorizo,
you
could
add
anything.
You
want
anything.
F
So
then
we
add
a
little
mozzarella
to
absorb
some
of
the
oil
and
then
we
add
some
Monterey
Jack
or
something
like
that.
We
use
a
combination
of
three
cheese's
because
there
isn't
the
Mexican
cheese
is
not
readily
available
and
the,
but
it
can
be
any
kind
of
cheese
that
you
like,
and
then
we
just
put
it
on
the
top.
F
F
F
I'm
going
to
show
you
first
how
to
make
a
salsa,
then
this
is
called
salsa
Kucera,
a
housewives
salsa
and
most
of
them
I
would
imagine
that
98
percent
of
the
housewives
do
it
exactly
the
same
way,
because
it's
it
only
asked
for
about
four
ingredients:
tomato
cilantro,
a
lot
of
people,
don't
like
cilantro
that
if
cilantro
cilantro
tastes
like
soap
to
you,
that
means
that
you're
allergic
to
cilantro.
That's
a
result
that
you
don't
get
red
or
you
don't
get
itchy
or
anything.
F
F
You
couldn't
find
it.
You
had
to
go
to
Chinatown,
because
the
Chinese
were
the
only
people
that
used
cilantro
in
those
days
I'm
talking
now
about
50
more
than
50
years
ago.
Now,
it's
everywhere
not
only
the
cilantro
but
jalapeno
pepper,
avocados,
real
avocados
from
Mexico
and
improves
like
papaya,
mas
all
sorts
of
things.
Even
cactus
cactus
is
now
becoming
very
popular
here,
because
it's
got
a
lot
of
good
things,
a
lot
of
vitamins
and
very
few
calories,
and
it's
delicious,
don't
be
afraid
of
trying
it.
D
F
You
can
use
parsley,
but
it's
not
going
to
taste
the
same
I
mean
cilantro.
Cilantro
has
a
unique
flavor
and
if
you
don't
like
it,
you
know
you're
not
going
to
use
it
anyway,
but
no
it's
it's
there's,
no
substitute
for
it.
From
the
point
of
view,
taste
I
mean
but
yeah.
If
you
want
it
just
as
a
garnish
or
something
you
can
use,
parsley,
I
mean
which
is
which
most
people
do
use.
Ok,.
F
F
Another
way
that
you
can
also
make
it,
you
can
use
it
with
a
grater.
Do
you
have
it
happen
to
have
a
grater
handy,
which
is
also
which
makes
it
much
much
easier
to
use?
So
that's
that's
been
the
tomato
that
has
been
liquid,
liquefied
yep,
perfect.
Now
you
can
either
chop
them
or
you
can
use
the
grater
to
create
them.
F
How
many
of
you
have
ever
created
the
tomato
before
it's
done
now?
Yes,
Vantage
of
that
is
that
it
also
peels
it.
Okay,
it's
also
peeled,
and
there
you
go.
You
see.
This
is
more
of
the
consistency
of
this
okay.
It's
is
finer
okay.
Now
there
are
two
kinds
of
salsa
salsa
that
use
exactly
the
same
ingredients.
The
four
ingredients
are
tomato,
onion,
cilantro
and
jalapeno
pepper.
F
D
D
F
F
F
F
And
there
again,
you
can
start
adding
adding
to
it
and
I
already
have
the
onion
chopped.
So
there
there
are
three
ingredients
and
then
the
cilantro,
and
if
anybody
doesn't
s
is
not
familiar
with
cilantro
Cleo
can
pass
it
around
and
you
can
all
taste
it
and
smell
it.
It's
delicious
cilantro
is
not
original
to
Mexico,
however,
or
a
cilantro
is
a
middle-eastern.
F
F
This
is
just
demonstrations
to
show
you
how
simple
it
really
is
and
with
the
foreign
grease,
then
you
just
add
a
little
salt,
a
little
pepper,
little
lemon
juice
by
me.
You
don't
have
to
buy
a
super
mic,
a
little
thing
like
this
cost
over
$2
and
it's
not
as
good
and
it's
too
expensive,
I.
Think
now
and
the
last
thing
I'm
going
to
show
you
how
to
make
is
welcome
Olli,
because
everybody
likes
whack-a-mole,
yeah
I
will
cut
this.
F
F
Moly
poblano
is
the
most
famous
moly
in
Mexico,
and
that
is
the
sauce
that
includes
more
than
50
ingredients,
the
more
the
merrier
and
one
of
the
most
interesting
ingredients
in
it
is
what
who
knows
chocolate.
So
you
are
all
familiar
with
Molly,
okay,
chocolate
and
chili,
because
those
two
products
are
native
to
Mexico
and
obviously
the
all
of
the
not
just
yeah
sticks,
but
all
of
the
other
tribes
of
Mexico,
the
Toltecs
and
so
on.
They
all
ate.
F
Moley's
made
more
less
and
it
is
different
in
every
region.
Mexico
still
has
a
regional
cuisine
here
now,
almost
all
of
the
cuisines
have
our
integrators.
You
can
go
to
Los
Angeles
Denise,
the
New
England,
clam
chowder
and
everything
that
it
was
normally
only
found
in
New
England,
and
you
can
go
to
Boston
and
eat
gumbo
from
Louisiana
and
all
that
guys
up,
it's
become
our
cuisine
in
the
United.
States
has
become
a
national.
F
F
Mexican
food
I
consider
to
be
the
descriptive
way
of
saying
the
food
that
is
made
and
eaten
in
Mexico
tex-mex
food
is
the
Mexican
style
food
that
is
made
in
the
southwest.
There
are
many
things
that
are
similar.
However,
there
are
many
things
that
you
find
everywhere
in
in
in
tex-mex
restaurants,
here
in
Boston,
for
example,
and
they
are
tex-mex
and
they'll.
Have
you
know
their
tex-mex
is
a
sub
burritos?
F
What
does
burrito
mean
little
burrow
and
a
little
donkey
right?
Now
you
go
to
a
restaurant
in
Mexico
and
you
want
to
burritos
they're
going
to
well,
you
want
donkeys,
see
you
a
little
donkeys,
so
just
just
remember,
I'm,
not
saying
anything
against
tex-mex
cooking,
only
that
it
is
different
and
everything
is,
is
filed
with
cheese
and
so
on.
You
can't
even
tell
what
you're
reading,
because
everything
is
covered
with
cheese,
no
matter
what's
underneath
okay,
enough
of
that,
don't
get
me
going
on
that
now!
F
F
F
F
F
Lime
juice
in
Mexico,
what
we
call
as
Lee
moon,
which
translates
literally
as
lemon.
It's
not
a
lemon
like
you
have
here,
the
yellow
lemon,
the
yellow
lemon
was
brought
to
Mexico
by
the
Spanish,
and
it's
called
lamorne
de
Castilla
castile
lemon
and
the
lemon
in
Mexico.
But
we
call
Limon
looks
like
a
lime,
but
it's
different
from
the
limes
of
what
we
call
a
lime
here,
like
what
we
call
a
lime
here
is
technically
a
Persian
lime
and.
F
D
F
Are
Mexican
yes,
tortoise
tortoise
are
Mexican
and
tacos
are
Mexican
and
enchiladas
and
tortillas,
and
so
on,
but
with
tortilla
there
again
95%
of
Mexicans
when
they
talk
about
tortillas,
are
talking
about
corn
tortillas
a
little
tortillas
that
I
just
showed
you
to
make
this.
We
also
have
flour
tortillas
the
flour.
Tortillas
are
more
eaten
in
the
northern
part
of
Mexico.
There
is
no
over
Mexico
now,
but
when
I
was
growing
up
in
Mexico
City,
the
tortillas
were.
F
That
sort
is
but
yeah
30s
were
aware:
corn
tortillas,
if
you
wanted,
we
tortoise
you
had
to
go
to
a
sonora
style
restaurant.
You
know
a
restaurant
that
served
northern
northern
style
cooking.
Now
now
it's
more
popular
most
people
like
them,
but
they're
again,
the
original
real
tortilla
in
Mexico
is
a
corn
thirty-year.
Okay,
if
you
want
don't
want
a
quarter
tea
you
have
to
so
you
have
to
tell
them
the
tools.
Flour.
D
F
What
time
corn
Mexican
Court
and
the
geographic
limit
which
was
roughly
around
but
is
not
the
border
of
Mexico
and
the
United
States
if
it
grow
well
beyond
that,
until
in
the
nineteenth
century,
they
started
hybridizing
into
Lebanon
and
doing
things
to
it,
so
that
it
would
survive
cold
weather
and
being
grown
in
places
where
the
soil
was
with
freeze
in
the
winter
road.
So
corn
is
probably
the
number
one
contribution
tomato
now,
where
would
Italian
cooking
be
without
the
tomato
the
Italians
got
to
make
Italian
cooking.
F
The
original
Italian
cooking
was
mostly
the
northern
the
northern
part
of
Italy,
and
that's
what
influenced
French
cuisine.
The
French
is
not
invent
French
cuisine,
Marie
de
Medici
took
her
Italian,
northern
Italian
cuisine,
cooks
and
so
on
to
France
when
she
married
Henry
the
fourth
and
say
everybody
loved
it.
F
She
also
took
the
fork
to
to
France
so
that
the
people
could
start
eating
with
forks,
not
with
the
hands
you've
seen
pictures
of
England
and
France,
and
so
on,
eating
sitting
at
a
table
and
holding
the
the
the
food
in
their
hands
and
and
chewing
it
well.
Marie
de
Medici
changed
that
Mexican
food
a
few
years
ago,
was
considered
by
by
UNESCO
to
be
a
patrimony
of
mankind,
just
like
they
do
with
cities.
F
F
Four
years
later,
when
the
thing
when
the
question
was
brought
up
again
at
the
United
Nations,
they
had
to
include
Mexican
food
with
they
had
to
include
rather
French
cuisine
with
Mexican
cuisine
and
they
declared
French
cuisine
and
Mexican
cuisine
to
be
patrimony
of
mankind.
So
far
as
I
know,
those
are
the
only
two
cuisines
that
had
gotten
that
title
now.
F
People
here
misunderstand
Mexican
food
because
as
I
was
saying
before
a
lot
of
it
think
tex-mex
is
Mexican.
Food
tex-mex
uses
a
lot
of
oil
and
and
cheese
and
and
so
on.
But
you
have
has
oil
and
has
cheese,
but
that
is
not
true
of
all
a
lot
of
Mexican
cuisine.
Mexican
cuisine
was
never
fried
because
they
had
no
oil
to
fry
it
with.
F
So
just
just
those
few
things,
but
I
mean
there
are
countless
of
vegetables
and
fruits
and
so
on
de
originated
in
Mexico
that
we
eat
every
single
day
of
our
lives
and
I
just
wanted
to
make
that
point
and
as
I
say,
the
most
important
one
is
corn,
but
lots
of
vegetables
and
lots
of
spices
and
herbs
and
that
are
used
in
Mexico
and
exported
all
over
the
world
or
now
growing.
All
over
the
world.
I
grow
my
own
cilantro
and
things
like
that.
F
Potatoes
potatoes
came
from
Peru,
they
came
from
South
America,
but
there
again
there
were
not,
but
sweet
potatoes
came
from
Mexico.
The
sweet
potato
yams
are
originated
in
Mexico
many
many
products,
and
so
just
to
give
you
an
understanding
of
Mexican
cuisine.
It's
much
more
extensive
than
people
give
a
credit
for
because
most
a
lot
of
people.
Think
of
you
know
Bo
loco
or
places
like
that
as
being
the
definitive
Mexican
food
and
that's
just
a
small
part
of
it,
I
mean
those
are
snacks.