Hello From the Other Side... "El Otro Lado"
Claudette ZepedaAs a border straddling kid (San Diego/Tijuana, BC, MX) we never referred to San Diego as the United States, simply "el otro lado". I want to bring a bit of food, history and MX guides to all of you out there in the ether and hope you love it. xx-Clau
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 5 | Subscribers | Read | chefclaudettezepeda.substack.com |
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Latest Issues
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One of my "Time Machine" meal's includes zucchini & hot dog pieces, what is it for you?
One moment you are trying to see if you can eat your lip smacker without getting sick and the next, you have to turn the music down in order to parallel park. Food helps ease the cruelty of time...
The skeleton key adobo & how to make it.
One sauce that can fit into at least a dozen different dishes was one of the first lessons in cooking my grandmother gave me. I realized it too late.
A bit about me and why I needed to master the tortilla, both corn and flour.
The deciding marker of a good Mexican cook. If you ask any matriarch in México. Well, it's at least, one of the markers. Recipes included.
Writing the book on the food culture of the border seemed like a good challenge...
Hello From the Other Side... "El Otro Lado" is a reader-supported publication. To receive new posts and support my work, consider becoming a paid subscriber to receive the full border kid experience & recipes.
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Authors
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A celebrated culinary anthropologist, Zepeda draws upon 20+ years of experience working in restaurant kitchens, as well as her extensive travels around the world and throughout Mexico.
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