I knew what my scripts would say before I opened them: ‘Enter Conchita.’ I played handmaidens, Indian squaws, and Mexican dancers.
When I go home to visit my parents, my mom is your typical Mexican loving mom. She wants to cook and feed everybody.
I’ve been doing the ‘Mexican Made Easy’ show, and it’s very heavy on instructions. It’s me talking to the camera.
Trump’s characterization of undocumented immigrants is, of course, absurd. Not only do the facts, well, trump his assertions, but his prejudiced views demonstrate a deep ignorance about Mexican immigrants in the United States.
I’m Mexican and Kenyan at the same time. I’ve seen the quarrels over my nationality, but I’m Kenyan and Mexican at the same time. So again, I am Mexican-Kenyan, and I am fascinated by carne asada tacos.
I’m Mexican, and we do a lot of singing, and it was my brother’s guitar that I’d practice on, and he would say, ‘Who’s that playing my guitar?’
In ‘Where the Air is Clear’, Carlos Fuentes composed a polyphonic portrait of Mexico City amid the growth and modernization brought on by the economic boom of the 1950s. The novel can be read as a jazz interpretation – free and in a Mexican key – of John Dos Passos’ ‘Manhattan Transfer’.
Amnesty International continues to report that extra judicial tortures and murders continue. This is not democracy that we are exporting to Mexico, and this is certainly not what the Mexican workers signed up for.
What I love is Mexican hot chocolate, like a spicy hot chocolate – adding cayenne pepper to the Hershey’s cocoa and making a spicy-sweet treat.
I could eat Mexican food every day.
Little by little, not without astonishment, I rediscovered the great names of the eighteenth and nineteenth centuries, who had been the master thinkers of my grandfather and other Mexican liberals. They did no offer me a doctrine or a catechism: they were and they are a source, an inspiration.
When people think of Mexican music, they most often think of mariachi, and that, of course, is one part.
I don’t make mole everyday nor do I cook Mexican food every day.
Rather than improving the wealth of their own nation, the Mexican government encourages its poor to come to the U.S. and send money home.
My half-breed culture informs everything I do but I’m not thinking about it. I’m just doing it. Not until very late in my career did I realize that I was so fortunate to just live with this profound pride in being half Mexican without being attacked for it.
Though I’m Punjabi, I’m often mistaken to be a Mexican or Spaniard.
I grew up in a predominantly Asian and Mexican community, and because I did breakdance and poplock and all that, I did get a lot of criticism: ‘You’re Mexican, why are you doing that?’
When I was up for the film ‘Dreamcatcher,’ to play the role of an overweight kid, I was told I’m too fat to play the fat guy. That’s like telling a Mexican to get a tan.
I do have a Mexican accent, but that doesn’t mean that I’m a Latin vamp.
When I was a teenager, I worked in New Orleans for a chef named Paul Prudhomme. That was a very important time in my life as a chef. I developed my palate and learned a lot. And here I am now. I specialize in modern Mexican and contemporary Latin cuisines.
I’ve seen zero evidence of any nation on Earth other than Mexico even remotely having the slightest clue what Mexican food is about or even come close to reproducing it. It is perhaps the most misunderstood country and cuisine on Earth.
Puerto Rican culture is very different from Mexican culture. Part of the Mexican psychology is the idea of being an immigrant or being illegal or being confused with that. That doesn’t happen with Puerto Ricans, because you’re a commonwealth.
It’s important for a young black kid to see a Mexican hero, just to know that we’re all equal.
I do all the classics, like Dylan, Kristofferson, Jimmy Reed, Mexican mariachi songs, some jazz songs from the ’30s. Cole Porter’s ‘Begin the Beguine,’ that’s one of my favorites.
I am very proud of the fact that I get to go out there every day and train in order to represent the Mexican people, and I can only hope they look up to me in a similar fashion.
Yeah, I’m the go-to guy for Mexican priests.
As demonstrated by the emergence of the Mexican swine flu in the U.S., infectious diseases have little respect for borders; helping developing countries detect and deal with their diseases is the surest way for us to protect ourselves from new and potentially devastating epidemics.
Bob Taylor and I playing brothers. And I was a Mexican bandit. And he was the sheriff of the town. And we loved each other. We loved each other very much.
I didn’t have much of a taste for Korean food growing up: I was over the moon about Mexican food.
I grew up Mexican.
Whaddya know? I’m the first Mexican heavyweight champion of the world.
Americans did not want to see a Mexican become more popular in boxing than Muhammad Ali.
My mom was married to a Mexican guy – a surfer – and so we’d kind of camp out on the beach the swell season.
BUT, in terms of attractiveness, speaking in terms of physical aspects only I think that Argentinean, Italian, Mexican, and Spanish men are among the most attractive men.
People used to say my son looked like a Mexican Biggie. And when he was first born, memories of Biggie… you know, we didn’t always have the greatest days. For at least half the length of our marriage we were separated, so everyday was definitely not a good day.
The size of the energy sector in Mexico is just so vast; it has an outsize impact on the rest of the Mexican economy.
My parents gave me a Mexican name. In our culture, we are named after the events of the day.
As someone who has researched and written about the Mexican cartels and the futile ‘war on drugs’ for coming on twenty years, I know how tough a subject it is. Mind-bending, soul-warping, heartbreaking, it challenges your intellect, your beliefs, your faith in humanity and God.
Mexican food is far more varied than people think. It changes like dialects. I was brought up in Jalisco by the sea on a basic diet – tomatoes, chillis, peppers of every size and rice, which is a Mexican staple. The Pacific coast has a huge array of seafood.
I cook all the time, and I cook all different kinds of things, but never Mexican at home. That’s my work.
I used to think of Mexican food as a once-in-a-while type of thing because it can be so heavy, but I learned how to lighten it up easily and keep it just as flavorful. That’s awesome, since it’s the perfect festive dinner for hanging out with friends on a relaxed night.
I like the style I have: I do Mexican wrestling things, I have strong moves, I look strong above the ring; a bit of everything.
In a movie, you work three months to tell a story that happens in two hours. In a Mexican soap opera, you work one day to make a story that’s an hour and a half. So you can see the difference in the quality of the project.
People want to call me racist for doing the Bon Qui Qui character, and I’m like, ‘Look, Bon Qui Qui is a representation of a hood chick. That’s it.’ There are lots of hood chicks out there: some are black, some are Mexican, some are Salvadorian, and some are white.
When I first came out to L.A., Hollywood’s idea of a Latina was Mexican. It was almost like they had never seen or heard of an Afro-Latina before.
I am a burger guy, but actually I’m more of a Mexican food guy.
Each Mexican has his own dream, and I’ve come to believe as long as we focus, you can accomplish anything you want.
People ask me all the time, ‘What keeps you up at night?’ And I say, ‘Spicy Mexican food, weapons of mass destruction, and cyber attacks.’
I wanted to be cast because I’m an actor and not because of how I look or where I’m from. I’m brown. I want to be able to play a Spanish girl some day or a Mexican girl and learn the language. That’s what actors do: we act.
I’ve got that Mexican blood in me.
I love my molcajete, which is a Mexican mortar and pestle. There is no comparison in flavor to when I use a processor.
I could always talk about being a Latino and having a Mexican mom and a Honduran dad and being from Honduras. That was always an easy go-to place. But on the other hand, it was a crutch.
I always felt I was living in two worlds. One was the Mexican world, because nearly everybody I knew, relatives and cousins and kids in the neighbourhood, were Mexican. Then school was a different world. It was ethnically mixed.
I have the Mexican blood. I’m proud to be Mexican.
It’s part of my challenge as an actor, not only speaking English but speaking Spanish with a Mexican accent.
For real, some of my favorite music is Mexican. It’s something about the bassline and the drumming. I can’t even speak Spanish, but that’s probably why I like it so much.
When we were 15, my girlfriend Ruth Kaplan and I applied to the Universidad Ibero-Americana in Mexico City. We were accepted into a program that placed us with a lovely Mexican family. We lived with them for six weeks while studying Spanish poetry and Mexican anthropology.
By and large, the Mexican food in Paris is horrible.
I did a show a long, long time ago called ‘Cooking Mexican’. It was a studio show as opposed to on-location like the one I do now. Before my first show, I was a cooking instructor, and I did a whole lot of classes for home cooks about Mexican food.
