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Punjabi Mexican Americans (wikipedia.org)
44 points by KoftaBob 9 months ago | hide | past | favorite | 10 comments



Side note for people living in the Bay Area: in Sausalito there is/was a restaurant called Avatar's which was Punjabi/Mexican fusion. Absolutely amazing food.


Literally the first thing I thought was, "My god, can you imagine the food?"


In Spain we have lots of so called indian-mexican restaurants.

These are usually the ones to flee if you want good indian or mexican food. They don't do any fusion per se. I think they do that because trad spanish cuisine isn't spicy so they use that un mbrella naming convention to say "here we serve generic food shaped stuff that is moderately spicy".


I do find it quite fascinating we have reached so many different parts of the world and still maintained tiny bit of culture from back home. We have historically avoided Latin America even more so than Africa, so it is even more surprising.


Not the same but a similar curious case of historical immigration: https://en.wikipedia.org/wiki/Koryo-saram


TIL laws prohibiting interracial marriage were repelled only in 1967 in the US. Which makes sense now I think of it. My takeaway as a French is it is really difficult to imagine the level of "racialization" which influenced or still influence the way of life in the US. Which makes the regular issues related to that so puzzling (affirmative action & co).

https://en.wikipedia.org/wiki/Anti-miscegenation_laws_in_the...


Around the turn of the century, PBS made a documentary about this immigrant group called "Roots in the Sand"

https://www.pbs.org/rootsinthesand/


Solid doc! I think I found it here: https://www.youtube.com/watch?v=236AWbnDtBc

I also really loved this article on the food-side of Punjabi-Mexican culture:

California’s Lost (and Found) Punjabi-Mexican Cuisine https://www.eater.com/2019/4/23/18305011/punjabi-mexican-mig...


I don't know anything about PUnjabi-Mexican, but once I made tacos whereby after adding cumin, I somehow didn't stop and reached for the coriander, turmeric, fenugreek and Chinese five-spice.

BTW Chinese five-spice makes a good "tail end" of spices for curry. My secret curry weapon.


you can watch it full length (~1hr) with a San Francisco library account : https://sfpl.bibliocommons.com/v2/record/S93C4825237




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