“Old Stock” Tamales and Migrant Tacos: Taste Authenticity, and the Naturalization of Mexican Food Ch.26

In the United States, many of our stable food choices originate from all over the world. For example, what we think of as traditional American Hamburger comes from Germany. Author Jeffery M. Pilcher poses the question, “How long does it take for a food to become naturalized, or, to use the language of American nationalism and immigration history, to become “Old Stock”? (Pilcher, 2019) Pilcher expands on the idea that individual dishes tend to lose their place of origin based on the source of food and the circumstances in which they are introduced. The Social Status of the individual or group that is presented by also plays a large part. At times, the term “Old Strock” has been a misrepresentation of what is considered a founding father. (Pilcher, 2019) The term old stock historically has misrepresented early settlers such as native Americans and Spaniards who established communities in Santa Fe, Mexico, and Saint Augustine, Florida. 

Tamales are a staple of Mexican Cuisine. The different varieties of Tamles have roots from all over Mexico, but archaeologists have determined that the origins were in central Mexico and the Yucatan Penisula. Through early colonization, Tamales were introduced to the United States by the conquistadors. They were  introduced to the US’s unique areas such as the Mississippi delta, where they became a prominent part of African American culture. Although the tamale continues to evolve in different ethnic groups and cultures, its roots are distinctly thought of as Mexican cuisine.

The rich heritage of the Tamale has its roots with many different cultures. The passing on of recipes has lead to many different variation. This idea can be looked at through a symbolic interactionist lens. Many people have communicated their own version to carry on the tradition.

Pilcher, J. M. (2019). “Old Stock” Tamales and Migrant Tacos: TAst, Authenticity, and Naturalization of Mexican Food. In C. Counihan, P. V. Esterik, & A. Julier (Authors), Food and culture: A reader (pp. 385-398). New York, NY: Routledge.