The foods that define a city’s culinary landscape speak to its histories, cultures, ecological environments, politics and economics. The El Paso-Ciudad Juárez area has represented diverse culinary landscapes from a producer of grapes from which world renown wines were made to being the birthplace of a world-wide known food company, Old El Paso. The sources in this section help to tell the story of how a city’s culinary identity develops and reflects ongoing connections that bridge geographical and cultural borders. Downloads provided when available.

Ashley Food Company @

Abarca, Meredith E. “Charlas Culinarias: Mexican Women Speaking from Their Public Kitchens.” Food and Foodways. Vol. 3-4. No. 15 (Oct. 2007): 183-212.

Abarca, Meredith E. “Without Cooking, There is No Community: Women Feeing El Paso.”  Grace & Gumption: The Women of El Paso. Ed. Marcia Hatfield Daudistel. Fort Worth: TCU Press, 2011: 107-125

Fischer-West, Lucy. “A Tortilla is Never ‘Just’ a Tortilla.” Both Sides of the Border.  Eds. Francis E. Abernethy and Kenneth L. Untiedt.  Denton: University of North Texas Press, 2004: 93-99

Foodways Texas @

La Semilla Food Center @

Mendoza Guerrero, Juan Manuel. “Mexican Food in El Paso, 1880-1940: Its Path and Discordant Voices.” Latin@s’ Presence in the Food Industry: Changing How We Think about Food. Eds. Meredith E. Abarca and Consuelo Carr Salas. Fayetteville: University of Arkansas Press, 2016: 23-39.

West, John O. “Folk Foods.” Mexican-American Folklore: Legends, Songs, Festivals. Proverbs, Craft, Tales of Saints, of Revolutionaries, and More. Little Rock: August House, 1989:207-220.








Meredith E. Abarca, Ph.D
Creator, Editor, Curator of EPFV
Professor of Food Studies and Literature
Department of English
The University of Texas at El Paso

 Humanities Collaborative 

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