My (Half) Latinx Kitchen: Half Recipes, Half Stories, All Latin American

(Hardback)

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Kiera Wright-Ruiz's My (Half) Latinx Kitchen is entirely singular: hilarious and poignant in its stories, precise and flavorful in its recipes, the book is a gem of memory and feeling for where you've been, where you're going, and how you find yourself in between. -Bryan Washington, author of Family Meal and Memorial

Youre invited on this culinary journey of self-discovery as Kiera Wright-Ruiz connects to her Latinx roots with recipes and stories from the diaspora.

What are you is a dreaded question that has followed Kiera Wright-Ruiz around her entire life. She is half Latinx and half Asian, and her journey to understand her identity has been far from linear. Though she is a first-generation American, she didnt grow up in a home where many traditions from her familys home countries were passed down by her parents. Kieras childhood was complicated, and the role of caregiver was played by various people in her life: from her mom and dad to her grandparents and foster parents. Many of whom were from all different parts of Latin America, and each of them taught Kiera something about what it means to be Latinx through their food.

This cookbook is the story of Kieras journey to embrace her identity and all her cultures: Latinx, Asian, and American. Its a celebration of Latin American food in all its vibrant, flavorful glory, and a love letter to the diaspora. From Ecuador to South Florida, Mexico to Cuba, the recipes in this book are as diverse and unique as the cultures themselves with dishes like:

• Ecuadorian Seco de Pollo (one of the most beloved dishes from her fathers home country)
• Three Salsas to Know Before You Die
• Peruvian Ceviche with Leche de Tigre (her aunts iconic recipe)
• Elote Taquitos
• Pernil (a traditionally Puerto Rican dish that is now her familys Thanksgiving main course)
• Lomo Saltado
• Tamarindo
• Okonomiyaki Quesadillas
• Pandan Coconut Flan
• Mexican Hot Chocolate Cookies

Kieraalso weaves in charming personal essays to accompany the recipesfrom the story of how tamale soup helped bring her family together again after being separated in foster care, to their tradition of bringing visiting relatives from Mexico to what she considers the most American place: Medieval Times.

This one-of-a-kind cookbook featuring 100 inventive recipes shows how being half can ultimately lead to being whole. It will inspire you in the kitchen and expose you to a different kind of first-generation story, one thats never been told before.

Reviews

Kieras story is not what we typically think of when we imagine narrative identity-driven cookbooks. Its more than that. Its heartbreaking, raw, and eye-opening. And at the end of the day, its deeply inspiring because woven throughout these stories Kiera has managed to share light, love, and a beautifully delicious approach to Latin American cuisine. Molly Yeh, cookbook author and Food Network host Kiera Wright-Ruiz'sMy (Half) Latinx Kitchenis entirely singular: hilarious and poignant in its stories, precise and flavorful in its recipes, the book is a gem of memory and feeling for where you've been, where you're going, and how you find yourself in between. Wright-Ruiz's prose is dazzling, and her recipes are deliciousMy (Half) Latinx Kitchenexplores and delights through new, flavorful, and loving ground. I didn't want it to end. Bryan Washington, author ofFamily MealandMemorial It is impossible not to fall deeply forMy (Half) Latinx Kitchen. The writing drew me in, both unpretentious and disarming. In her stunning debut cookbook, Kiera Wright-Ruiz writes about her personal experience as a mixed-race kid in America and her complex journey to self-acceptance as a Latinx woman with refreshing candor and warmth. And then there is the food, inventive, colorful and brimming with Kieras multicultural spirit. This is the type of food I crave, featuring flavors and ingredients I yearn to cook more withIve been so blessed to haveMy (Half) Latinx Kitchenas my North Star. I couldnt love this book more. Hetty Lui McKinnon, food writer and author of five cookbooks includingTo Asia, With LoveandTenderheart InMy (Half) Latinx Kitchen, Kiera gives us a glimpse and taste of a common cross-cultural type of upbringing that has nonetheless been underrepresented. The memoir and recipes both shine, complementing each other to create an immersive experiencewhether you just want to read, or just want to eat. Alicia Kennedy, author ofNo Meat Required: The Cultural History and Culinary Future of Plant-Based Eating The recipes, stories and photography are phenomenal, and the illustrations give a touch of whimsy that just makes the book sing! Kieras book is truly one of a kind, and I cant wait for the rest of the world to get their hands on it! Esteban Castillo, author ofChicano Eats: Recipes from my Mexican-American Kitchen InMy (Half) Latinx Kitchen, Kiera takes you on a poignant journey of self-discovery through food. I felt completely immersed in her stories about her family and all the ways they have shaped who she is today. She is adept at writing such soul-enriching recipes with flair. Kiera laid everything on the table for this cookbook, and we are so lucky to experience it. Abi Balingit, baking blogger at The Dusky Kitchen and James Beard Award-winning author ofMayumu: Filipino American Desserts Remixed Like Kiera, I'm half Latinx, and like Kiera, I grew up feeling conflicted about that aspect of my identity. Through engaging stories and evocative recipes, Kiera deftly sifts through the questions of race, ethnicity, kith, and kin to not only honor the experience of being half, but to show us all how to celebrate it. This book is a triumph, and I will be thinking of it for many years to come. G. Daniela Galarza, staff writer atThe Washington Post "This one-of-a-kind cookbook will inspire many to study their own roots and explore their culinary heritage." Library Journal

Author Bio

Kiera Wright-Ruizis a writer, recipe developer, and the author of the celebrated picture bookI Want to Be Spaghetti!She has written for publications likeThe New York Times, Food52, Serious Eats, The Kitchn and The Japan Times. When not writing, she is probably eating onigiri with her husband and dog somewhere in Tokyo, where she is based.