My (half) Latinx kitchen Half recipes, half stories, all Latin American

Review by Booklist Review

Readers will be easily drawn into food writer Wright-Ruiz's story of her complex upbringing and the savory recipes that helped her get through difficult times. With manga-style illustrations by Zyan Méndez in addition to the recipe photographs, the cookbook also reads like a graphic novel memoir. Wright-Ruiz's engaging tales from her younger years focus on important adult figures, from the Ecuadorian and Mexican grandparents who raised her to the Cuban foster parents who gave little emotionally but influenced her with a taste of their culture. She recalls, for instance, preparing papas rellenas with leftover picadillo made by her foster mother the day before. Not emphasizing any single culinary tradition, Wright-Ruiz instead illuminates the diverse landscape of Latin American dishes (readers might be surprised by the inclusion of ketchup in Ecuadorian shrimp ceviche). The flavors of seco de pollo (chicken stew) introduce fruits and spices like naranjillo and achiote, which pop up frequently elsewhere. Wright-Ruiz's personal narrative is the ribbon that laces the recipes together. As she restrainedly reveals the loneliness and sadness she experienced during a difficult childhood, her story will hold readers rapt, while the bright photography and illustrations balance out the often serious narrative.

From Booklist, Copyright (c) American Library Association. Used with permission.

---

Review by Publisher's Weekly Review

This deeply personal recipe collection from Wright-Ruiz (I Want to be Spaghetti!) chronicles her culinary path to embracing her own culture. While ceviche de camarón, caldo de bolas (beef and sofrito-stuffed plantain dumpling stew), locro de papa (potato and cheese soup), and other dishes pay tribute to her Ecuadorian roots, many recipes are also influenced by the people and events that have made an impact on Wright-Ruiz's life. For instance, she devotes a whole chapter to Cuban recipes inspired by the food she ate under the care of her Cuban foster parents, including ropa vieja, batido de trigo (a wheat milkshake), and papas rellenas (stuffed potato croquettes). Wright-Ruiz also shares recipes from her Mexican stepgrandmother's kitchen, such as mojarra frita (fried freshwater fish) with pineapple salsa, chicken tamales, and champurrado (a corn-based hot chocolate drink). The recipes open with anecdotes ("This is... the first Ecuadorian dish I ever learned to make," she says of seco de pollo) and fascinating cultural tidbits (Horchata's origins trace back to over 1,000 years ago in North Africa). This heartfelt cookbook will inspire home chefs of any ethnic background. Agent: Leila Campoli, Stonesong Literary. (Feb.)

(c) Copyright PWxyz, LLC. All rights reserved

---

Review by Library Journal Review

Wright-Ruiz, a recipe developer and writer, explores her heritage and family history, which spans both Latinx and Asian foodways. Each section features an essay sharing a part of her extremely difficult childhood and pays homage to those who influenced her through her one constant--cooking. Readers learn how the food of Ecuador, Mexico, and Cuba offered opportunities for Wright-Ruiz to revisit her past and make sense of her cultural identity. With loving tributes, Wright-Ruiz honors the dishes that nurtured her and created positive memories in her childhood. Horchatas, ceviche, many types of salsa, and holiday dishes all tell a part of her story and highlight her desire to make sense of who she is. Home cooks will be drawn to create the book's 100 recipes. The charming illustrations and photographs featured throughout will further entice readers to dive into this compelling and personal story told through food. VERDICT This one-of-a-kind cookbook will inspire many to study their own roots and explore their culinary heritage.--Ron Block

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

---