Kiera Wright-Ruiz in Conversation for My (Half) Latinx Kitchen

Keira Wright-Ruiz, in conversation for My (Half) Latinx Kitchen: Half Recipes, Half Stories, All Latin America. Moderated by critic at large for the New York Times, Tejal Rao. Book signing and meet and greet to follow.

You’re invited on this culinary journey of self-discovery as Kiera Wright-Ruiz connects to her Latinx roots with recipes and stories from the diaspora.

“What are you?” is a dreaded question that has followed Kiera Wright-Ruiz around her entire life. She is half Latinx and half Asian, and her journey to understand her identity has been far from linear. Though she is a first-generation American, she didn’t grow up in a home where many traditions from her family’s home countries were passed down by her parents. Kiera’s childhood was complicated, and the role of caregiver was played by various people in her life: from her mom and dad to her grandparents and foster parents. Many of whom were from all different parts of Latin America, and each of them taught Kiera something about what it means to be Latinx through their food.

This cookbook is the story of Kiera’s journey to embrace her identity and all her cultures: Latinx, Asian, and American. It’s a celebration of Latin American food in all its vibrant, flavorful glory, and a love letter to the diaspora. From Ecuador to South Florida, Mexico to Cuba, the recipes in this book are as diverse and unique as the cultures themselves with dishes like:

• Ecuadorian Seco de Pollo (one of the most beloved dishes from her father’s home country)
• Three Salsas to Know Before You Die
• Peruvian Ceviche with Leche de Tigre (her aunt’s iconic recipe)
• Elote Taquitos
• Pernil (a traditionally Puerto Rican dish that is now her family’s Thanksgiving main course)
• Lomo Saltado
• Tamarindo
• Okonomiyaki Quesadillas
• Pandan Coconut Flan
• Mexican Hot Chocolate Cookies

Kiera also weaves in charming personal essays to accompany the recipes—from the story of how tamale soup helped bring her family together again after being separated in foster care, to their tradition of bringing visiting relatives from Mexico to what she considers the most American place: Medieval Times.

This one-of-a-kind cookbook featuring 100 inventive recipes shows how being half can ultimately lead to being whole. It will inspire you in the kitchen and expose you to a different kind of first-generation story, one that’s never been told before.

Kiera Wright-Ruiz is a writer, recipe developer, and the author of the celebrated picture book I Want to Be Spaghetti! She has written for publications like The New York Times, Food52, Serious Eats, The Kitchn and The Japan Times. When not writing, she is probably eating onigiri with her husband and dog somewhere in Tokyo, where she is based.

Tejal Rao is a critic at large for the New York Times covering restaurants and food culture. She has won two James Beard awards for her restaurant criticism. She lives in Los Angeles.

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