>> WELL, WE MAY HAVE OUR DIFFERENCES ABOUT IMMIGRATION POLICY, BUT NOBODY THAT I KNOW WANTS TO SEND LATINO COOKING BACK HOME.

BUT THERE IS A QUESTION AS TO HOW THESE NEW FORMS OF COOKING HAVE AFFECTED OUR OLD-TIME SOUTHERN COOKING, AND WE'RE GOING TO ASK THAT QUESTION TO OUR GUEST, SANDRA GUTIERREZ, WHO'S THE AUTHOR OF "THE NEW SOUTHERN-LATINO TABLE."

ALL THAT ON "NORTH CAROLINA BOOKWATCH" NEXT.

FUNDING FOR "NORTH CAROLINA BOOKWATCH" IS MADE POSSIBLE THROUGH THE FINANCIAL CONTRIBUTIONS OF VIEWERS LIKE YOU, WHO INVITE YOU TO JOIN THEM IN SUPPORTING UNC-TV AND BY... >> WELCOME TO "NORTH CAROLINA BOOKWATCH."

I'M D.G.

MARTIN.

AND MY GUEST IS SANDRA GUTIERREZ.

HAVE I GOT THAT RIGHT, SANDRA?

AND SANDRA IS THE AUTHOR OF A BRAND-NEW BOOK.

IT'S CALLED "THE NEW SOUTHERN-LATINO TABLE."

AND THE SUBTITLE IS RECIPES THAT BRING TOGETHER THE BOLD AND BELOVED FLAVORS OF LATIN AMERICA AND THE AMERICAN SOUTH.

IT'S QUITE A TITLE.

>> IT IS, ISN'T IT?

IT'S A MOUTHFUL.

>> WELL, SANDRA, TELL US WHAT YOUR -- TELL US WHAT THIS BOOK'S ABOUT.

WHAT'S HAPPENING IN THE SOUTH?

AND WHAT ABOUT THIS BLENDING OF SOUTHERN AND LATINO CULTURES AND TASTES.

>> WELL, SOMETHING VERY INTERESTING IS HAPPENING IN THE SOUTH, D.G.

ABOUT 20 YEARS AGO, A COUPLE DECADES AGO, WE STARTED SEEING A VERY BIG MOVEMENT OF LATINO IMMIGRANTS FROM ALL 21 DIFFERENT LATIN COUNTRIES INTO THE SOUTHERN TERRITORY.

FOR A LONG TIME, THE SOUTH HAD REMAINED SEALED OFF PRETTY TIGHTLY TO IMMIGRATION.

WE'VE SEEN LARGE SWATHS OF PEOPLE MOVING INTO THE NORTHEAST, INTO THE SOUTHWEST, BUT NOT SO HERE INTO THE SOUTH.

AND SO LATINOS STARTED COMING TO THE SOUTH OF FLORIDA IN THE 1950s AFTER CASTRO INVADES, OR WHATEVER, IN CUBA.

AND POLITICAL STRIFE STARTS HAPPENING THROUGHOUT LATIN AMERICA, AND EACH GROUP OF LATINOS STARTS MOVING INTO DIFFERENT AREAS OF THE SOUTH.

>> SO WE THINK -- WE THINK OF LATINO MAINLY IN NORTH CAROLINA NOW AS MEXICAN AND MAYBE A LITTLE BIT OF CENTRAL AMERICA THROUGH MEXICO, BRINGING WORKERS INTO OUR REGION.

>> YES.

>> IS THERE MORE THAN THAT?

>> THERE'S MORE THAN THAT.

IT'S REALLY INTERESTING, BECAUSE THE FIRST GROUPING OF LATINOS THAT COMES INTO THE SOUTH ARE PEOPLE WHO ARE PROFESSIONALS, THEY'RE PEOPLE WHO ARE ESCAPING POLITICAL STRIFE, BUT WHO HAD MONEY TO LEAVE AND TO START THEIR NEW LIVES, IN MOSTLY FLORIDA.

SO YOU HAVE CUBANS, VENEZUELANS, SALVADORANS, NICARAGUANS, AS ALL THESE POLITICAL SITUATIONS STARTED HAPPENING.

IN THE LATE '80s, BEGINNING OF THE '90s, WE GET A SECOND GROUP OF IMMIGRANTS COMING FROM LATIN AMERICA, THIS TIME VIA MEXICO.

THESE ARE THE IMMIGRANTS THAT ARE WALKING INTO OUR COUNTRY, AND THEY ARE COMING FROM MEXICO AND CENTRAL AMERICA, MOSTLY FOR MIGRANT WORK.

SO IT'S TWO DIFFERENT GROUPS OF PEOPLE.

YOU HAVE THE MORE PROFESSIONALLY-BASED PEOPLE AND THE MORE HARD-WORKING PEOPLE FROM LOWER, IF YOU WILL, SOCIAL STRATAS COMING TOGETHER.

AND WE'RE ALL COMING TOGETHER FROM VERY DIFFERENT CULTURAL BACKGROUNDS AS WELL.

SO WE ARE NOT A GROUP OF LATINOS THAT'S ORGANIZED IN THE U.S. WE DON'T HAVE A LATINO VOICE.

WE EACH HAVE OUR OWN COUNTRY'S VOICE, OUR OWN NATIONALITIES, AND WE'RE MEETING HERE IN THE SOUTH WHICH MAKES IT REALLY, REALLY INTERESTING AND REALLY DIFFERENT WHEN YOU TALK ABOUT THE FOODWAYS OF WHAT'S HAPPENING IN THE SOUTH.

>> NOW, YOU DIDN'T MENTION GUATEMALA IN THAT LIST OF COUNTRIES.

>> IT'S IN CENTRAL AMERICA.

IT'S THE COUNTRY NEXT TO MEXICO.

>> YOU HAVE A SPECIAL INTEREST IN THAT COUNTRY?

>> I LIVED IN GUATEMALA FOR 13 YEARS.

MY PARENTS ARE FROM GUATEMALA.

I WAS BORN IN THE STATES BUT MOVED TO GUATEMALA WHEN I WAS 5.

>> YOU ARE A BLENDED -- >> I AM A SOUTHERN LATINA, YES.

>> ONE OF THE THINGS THAT STRUCK ME ABOUT YOUR BOOK, AND WE'LL ARGUE WHETHER IT'S A COOKBOOK OR CULTURE BOOK IN A LITTLE BIT, BUT ONE OF THE THINGS THAT WAS NEW TO ME IN YOUR PRESENTATION IS THAT ALTHOUGH YOU'VE GOT SOUTHERN LATINO, YOU'VE GOT TO PUT IN PARENTHESIS, LATINO MEANS MORE THAN JUST ONE.

>> YES.

>> AND GIVE US SOME EXAMPLES OF SOME OF THE INFLUENCES OTHER THAN MAYBE MEXICAN AND CUBAN THAT WE'RE USED TO IN TERMS OF THE CULTURES AND THE FOODS THAT HAVE BEEN BROUGHT INTO OUR REGION.

>> WELL, FOR INSTANCE, YOU HAVE THE FOOD OF ARGENTINA, CHIMICHURRI, WHICH IS MARINATE MADE WITH PARSLEY.

APPEARS IN MANY MENUS TODAY.

THIS WAS SOMETHING NO ONE HAD HEARD OF.

THAT COMES FROM ARGENTINA.

YOU HAVE CAKES SIMILAR TO THE SOUTHERN HOECAKES.

THEY'RE CALLED AREPAS.

THOSE ARE MAKING A PRESENCE IN THE SOUTH ALSO.

THEY'RE FROM VENEZUELA AND COLOMBIA.

YOU SEE CERVICHES THAT ARE VERY SIMILAR TO THE PICKLED SHRIMP IN THE SOUTH.

YOU'LL FIND A LOT OF DIFFERENT INFLUENCES FROM DIFFERENT LATIN AMERICAN COUNTRIES CULINARILY PEEK SPEAKING.

WE HAVE THE SAME CULINARY HISTORY.

WE HAVE SPANIARDS AND THE EUROPEANS THAT COLONIZE THE NEW WORLD.

WE HAVE, OF COURSE, THE INDIGENOUS PEOPLE'S OF THE AMERICAS WHO WERE HERE BEFORE, INCLUDING THE AZTECS, NATIVE AMERICANS, MAYANS, ETC.

THEN WE HAVE THE AFRICANS BROUGHT FORCEFULLY TO WORK OUR LANDS, BUT WHO HAVE A TREMENDOUS INFLUENCE IN OUR CUISINE UP TO THIS DAY AND CONTINUE TO HAVE IT.

>> S JUST TO GET IT STRAIGHT FOR ME, IN SOUTH OF THE BORDER, THESE THREE GROUPS OF PEOPLE ARE BLENDING THEIR CULTURES -- >> AT THE SAME TIME.

>> -- DIFFERENT CUISINES, DIFFERENT COUNTRIES, AT THE SAME TIME HERE IN THE SOUTH, SORT OF THE SAME THREE SIMILAR GROUPS ARE BLENDING IN A DIFFERENT WAY, BUT THEY HAVE COMMON THINGS RUNNING THROUGH.

>> YES, BECAUSE WE HAVE THE SAME COMMON INGREDIENTS.

THE FIRST BASKET IS THE SAME, TOMATOES, NUTS, SQUASH.

NATIVE AMERICANS WERE USING IT HERE AS EVERYBODY ELSE WAS USING IT IN LATIN AMERICA.

THEN YOU HAVE NEW INGREDIENTS BROUGHT BY THE EUROPEANS INCLUDING PORK, FOR INSTANCE, AND CHICKENS AND LARD AS A BY-PRODUCT OF PORK, ETC.

THEN WE HAVE THE SAME CULINARY TECHNIQUES.

WE USE THE SAME COOKING TECHNIQUES IN ALL LATIN AMERICA AND THE SOUTH, THAT BEING DEEP FRYING, WHICH IS A TECHNIQUE BROUGHT OVER BY THE EUROPEANS.

THE PORTUGUESE INVENTED IT.

THEN WE HAVE BARBECUES, WHICH SOUTHERNERS, WE'RE SO PROUD OF OUR BARBECUE, YET IT WAS A LATIN AMERICAN TECHNIQUE FROM THE NEW WORLD.

>> WE DIDN'T INVENT BARBECUE HERE IN NORTH CAROLINA?

>> WE DIDN'T INVENT IT HERE, BUT WE HAVE IMPROVED IT, DON'T YOU THINK?

>> ABSOLUTELY.

>> YES.

>> WELL, I SAY IMPROVED IT.

>> AND OTHERS.

>> TALK ABOUT BARBECUE FOR A MOMENT AND THE DIFFERENT -- HAVE THE MIGRATION OF LATIN PEOPLES INTO OUR REGION HAD AN IMPACT ON THE WAY WE COOK ANIMALS?

>> I DON'T KNOW IF WE'VE HAD A REAL IMPACT IN CHANGING OR -- BUT WE DO THINGS A LITTLE BIT DIFFERENT OR WE CHOOSE DIFFERENT ANIMALS TO BARBECUE.

RECENTLY, I WAS INVITED TO A PARTY WHERE OUR FRIENDS WERE SPIT ROASTING A GOAT OR WHAT WE CALL CABRITO IN LATIN AMERICA.

THEY DID NOT KNOW ABOUT MY BOOK.

IT WAS A VERY SPECIAL DINNER PARTY.

NEXT TO THE TABLE WHERE THEY WERE SERVING THIS CABRITO, THEY HAD ALL DIFFERENT SAUCES, INCLUDING BARBECUE SAUCE, THEY HAD SIDE DISHES OF CUBAN YELLOW RICE AND SOUTHERN SWEET POTATOES AND A TRADITIONAL SOUTHERN POTATO SALAD.

AT THE DESSERT TABLE, THEY HAD BROWNIES NEXT TO FLAN NEXT TO A FRUIT SALAD.

IT WAS VERY ECLECTIC, A VERY NEW SOUTHERN-LATINO TABLE.

WE FIND OURSELVES MAYBE BEFORE WE ROAST OR SMOKE A SHOULDER, WE MARINATE IT IN A MOJO SAUCE, A CUBAN STYLE MOJO SAUCE.

>> YOU HAVE TO TELL ME WHAT IT IS.

>> IT'S CITRUS, GARLIC, OREGANO.

YOU MARINATE THE PORK AND PUT IT IN THE SMOKER.

THEN YOU CONTINUE WITH YOUR SOUTHERN WAY OF MAKING IT.

THEN YOU CAN EITHER USE THAT SAME MOJO AS YOUR SAUCE TO PUT ON TOP OF YOUR PULLED PORK SANDWICHES OR JUST USE YOUR VINEGAR BASE OR DEPENDING WHERE THE SOUTH YOU ARE YOUR DIFFERENT BARBECUE SAUCES.

IT WAS QUITE INTERESTING TO GO TO NASHVILLE LAST YEAR ON TOUR AND FIND A HUGE GROUP OF CUBANS MAKING THOSE INROADS INTO THE CUISINE OF NASHVILLE.

>> THAT MIGHT BE CONFLICT AS WELL AS ACCEPTANCE.

THAT'S REALLY INTERESTING.

ONE OF THE THINGS I THOUGHT WE'D BE TALKING ABOUT A LOT, WE HAVEN'T MENTIONED YET, AND THAT IS CORN.

CORN IS A REAL IMPORTANT COMMON INGREDIENT, WHEN WE THINK ABOUT MEXICAN FOOD.

>> TORTILLAS.

CORN IS EXTREMELY IMPORTANT IN THE SOUTH, THROUGHOUT LATIN AMERICA, I LIKE TO SAY IT RUNS THROUGH THE VEINS OF OUR FOODWAYS.

CORN WAS DOMESTICATED BY THE MAYANS AND AZTECS BEFORE THE EUROPEANS COLONIZED THE NEW WORLD.

WHEN THE EUROPEANS CAME OVER HERE, THEY STARTED TAKING IT BACK AND WERE DYING FROM PELLAGRA BECAUSE THEY COULDN'T ABSORB THE NIACIN.

THEY HAD NOT REALIZED THE FACT THAT THE NATIVE AMERICANS, ALL THE INDIGENOUS PEOPLE'S IN THE AMERICAS, KNEW THEY NEEDED TO EAT CORN WITH BOTH BEANS AND SQUASH, WHICH THEY PLANTED TOGETHER, IT'S WHAT WAS CALLED THE TRINITY, AND THAT GAVE THEM ALL THE NUTRIENTS THEY NEEDED TO ABSORB THE VITAMINS THAT THEY REQUIRED IN ORDER NOT TO GET SICK, AND THEY ALSO, IN THE OLD WORLD, THEY WOULD JUST EAT THE CORN AS IT WAS, WHILE IN THE NEW WORLD, THEY WERE PUTTING IT THROUGH A PROCESS IN WHICH THEY SOAKED CORN IN LYE WATER AND THEY WOULD REMOVE THE OUTER HULL OF THE KERNELS.

THE KERNELS WOULD PLUMP UP, THEY WOULD GRIND IT TO MAKE MASA AND EAT IT THAT WAY.

HERE WE KNOW IT AS HOMINY AND WE USE IT TO MAKE GRITS.

IT'S DRIED HERE BEFORE IT'S GROUND.

IN LATIN AMERICA, YOU ACTUALLY EAT IT WHOLE OR GRIND IT WET TO MAKE MASA.

>> WHAT ARE WE DOING?

NOW, YOU'RE PERSUADING US THERE IS A BLENDED CULTURE AND WE'RE NOW COMING INTO THE SOUTHERN CULTURE IS THE LATINO CULTURE, SO WE'RE DOING THINGS WITH CORN DIFFERENTLY THAN WE DID?

ARE WE MAKING THESE MEXICAN AND OTHER LATINO DISHES, CORN-BASED DISHES, IN OUR KITCHENS NOW?

>> WE ARE.

POSOLE, WHICH IS A TRADITIONAL MEXICAN SOUP WITH HOMINY, IT'S A SAVORY WAY OF EATING HOMINY IN ITS WHOLE FORM.

THAT'S MAKING A SPLASH THROUGHOUT THE SOUTH.

NOT LONG AGO I WAS AT WATTS GROCERY IN DURHAM.

SHE SERVED THE MOST INCREDIBLE BRAISED SHORT RIBS ON TOP OF A POSOLE STEW, HOMINY STEW, WHAT SHE CALLED HOMINY.

I CALL IT POSOLE.

IT WAS A VERY SOUTHERN COMFORTING DISH, AND YET, WE WERE HAVING THAT WHOLE HOMINY THE WAY WE WOULD EAT IT IN LATIN AMERICA.

IT WAS VERY SURPRISING.

I SEE THAT HAPPENING A LOT.

I SEE RESTAURANTS SERVING TAMALES.

NOT LONG AGO I WENT TO A RESTAURANT IN SOUTHERN PINES, 195, I THINK IS THE NAME OF THE RESTAURANT, AND THEY WERE SERVING A GRITS TAMALE WITH SHRIMP AND PINEAPPLE SALSA.

AND I THOUGHT MAKES SO MUCH SENSE, BECAUSE GRITS IS THE SAME INGREDIENT, THE HOMINY.

THEY STARTED WITH A DIFFERENT BASE THAN WE DID, BUT IT'S THE SAME INGREDIENT, AND THEN THEY COMBINED THE SHRIMP AND GRITS IDEA INTO A TAMALE AND SERVED IT WITH A PINEAPPLE VERY TROPICAL SALSA.

SO SOUTHERNERS ARE DOING THIS A LOT AND IT'S VERY EXCITING TO SEE IT.

AND RESTAURANTS ARE NOT JUST CATCHING UP WITH WHAT'S BEEN GOING ON IN THE HOMES OF SOUTHERNERS AND LATINOS FOR A WHILE.

>> YOU'VE GOT A FEW RECIPES THAT I THINK ARE YOUR FAVORITES THAT ILLUSTRATE HOW THESE CULTURES ARE BLENDED, STARTING OUT WITH THINGS THAT WE'RE FAMILIAR WITH, LIKE CHICKEN.

>> YES.

>> ONE OF THE SOUTH'S FAVORITE FOODS.

AND YOU HAVE -- YOU BRING SOME LATIN INFLUENCES INTO A RECIPE.

CAN YOU SORT OF DESCRIBE WHAT IT IS.

YOU DON'T HAVE TO OUTLINE IT.

THEN HOW YOU GOT THERE AND WHERE DID IT COME FROM?

DID IT COME FROM YOU OR OTHERS BLENDING THESE CULTURES?

>> I THINK MY FAVORITE EXAMPLE WOULD BE THE LATIN FRIED CHICKEN.

>> GOOD.

>> IT'S DELICIOUS, RIGHT?

IN ANY LANGUAGE IT'S WONDERFUL.

FRIED CHICKEN IS VERY COMMON IN LATIN AMERICA AS IT IS IN THE SOUTH.

AND SO I CAME UP WITH A RECIPE.

OUR FRIED CHICKEN IN LATIN AMERICA HAS MORE SPICE IN IT.

I'M NOT SAYING IT'S BETTER.

IT'S JUST DIFFERENTLY SPICED.

>> SO LATIN -- THIS WOULDN'T BE TOO DIFFERENT.

>> NO.

>> BUT -- >> THE DIFFERENCE IS THAT FRIED CHICKEN HERE FOR THE MOST PART, THE TRADITION OF EATING FRIED CHICKEN IN THE SOUTH COMES FROM EATING IT AT HOME.

IN LATIN AMERICA, YOU WILL GO OUT AND EAT IT IN RESTAURANTS MORE THAN MAKING IT AT HOME.

HERE IT'S A HOME COOKING RECIPE.

>> RIGHT, RIGHT.

I KNOW VERY LITTLE ABOUT IT, BUT IT'S IMPORTANT TO GET -- TO EAT THE FRIED CHICKEN AT THE RIGHT STAGE.

>> CORRECT.

>> AND IT DOESN'T HANG AROUND TOO GOOD.

>> EXACTLY.

>> BUT, NOW, SO, WHAT IS -- WHAT ARE THE LATIN PEOPLE AND YOU CONTRIBUTING TO OUR FRIED CHICKEN?

>> WELL, I SAY WE'RE NOT TRYING TO CHANGE YOUR FRIED CHICKEN.

WE'RE JUST ADDING MAYBE A LITTLE BIT MORE SPICES.

IN MY RECIPE, I ADD A -- I BATHE IT IN BUTTERMILK WHICH IS TRADITIONAL HERE IN THE SOUTH.

BUT I DRESS THE BUTTERMILK WITH CHIPOTLE AND CILANTRO AND SPICES.

I SPICE UP THE SELF-RISING FLOUR I USE AGAIN.

IT'S THE TECHNIQUE THAT'S DIFFERENT.

YOU DEEP FRY CHICKEN HERE BY SUBMERGING IT IN HOT OIL AND KEEPING IT THERE UNTIL IT'S COOKED THROUGH.

IN LATIN AMERICA, THE TECHNIQUE IS TO HALF FRY IT AND THEN TRANSFER IT TO A HOT OVEN SITTING ON RACKS WHERE YOU CREATE A LITTLE BIT OF A CONVECTION SYSTEM AND IT SEEPS THE OIL RIGHT OUT, SO YOU GET A FRYING GOING IN AND A FRYING COMING OUT.

>> THE FRYING IS COMING OUT.

>> AND WHAT IT DOES, IT CREATES A VERY CRUNCHY AND CRISPY CRUST THAT STAYS CRISPY FOR QUITE A WHILE.

SO IT'S THE PERFECT CHICKEN TO TAKE ON A PICNIC.

>> YOU ONLY FRY IT ON THE OUTSIDE.

>> YOU FRY IT UNTIL YOU GET COLOR.

>> IN THE TRADITIONAL SOUTHERN WAY -- >> YOU FRY IT ALL THE WAY.

>> YOU KEEP IT IN THE PAN, BUT THAT DOESN'T GET THIS SORT OF FRYING FROM THE INSIDE OUT.

>> CORRECT.

IT DOESN'T GET THAT REVERSE FROM HAPPENING.

I DON'T KNOW WHY IT WORKS, BUT IT WORKS, AND IT'S INCREDIBLE.

YOU TRY ONE NEXT TO THE OTHER, AND THE FLAVOR MAY BE IDENTICAL, BUT THE TEXTURE IS A LITTLE BIT DIFFERENT.

>> FOR ME THAT'S A GOOD ILLUSTRATION OF WHAT I THINK THE THEME OF YOUR BOOK IS, AND THAT IS CULTURES ARE SIMILAR.

WE'RE NOT SAYING WE'RE BETTER, BUT WE CAN TEACH YOU SOME NEW WAYS TO DO THINGS THAT YOU MIGHT LIKE EVEN BETTER THAN YOUR OWN WAY.

THEN IT WILL BE THE SOUTHERN WAY TO COOKED FRIED CHICKEN.

>> I THINK THE BOOK CELEBRATES CLASSIC SOUTHERN FOOD, CLASSIC LATIN AMERICAN FOOD AND THEN THE NEW BRANCH.

IT'S ALMOST LIKE A FREE.

-- LIKE A TREE.

THE FOODWAY BEING A TREE.

AND IF YOU THINK OF LOUISIANA, IT'S A MIXTURE OF CULTURES PLANNING EACH DISH.

NO ONE PLANNED IT.

NO ONE DICTATED HOW IT SHOULD GO.

IT JUST HAPPENED ORGANICALLY.

THAT'S EXACTLY WHAT'S HAPPENING HERE.

IT'S NOT THAT I'M TRYING TO MAKE OR WE'RE TRYING TO MAKE SOUTHERN FOOD OR LATIN FOOD BETTER.

THERE'S THIS OTHER WAY WHICH THEY'RE BOTH COMING TOGETHER ON THE PLATE.

YOU WOULD RECOGNIZE IT.

I WOULD RECOGNIZE IT.

AND WE COULD START A CONVERSATION.

>> THERE'S A TERM FOOD EXPERTS USE CALLED FUSION.

ZR YES.

>> YES.

>> IS THIS FUSION?

IS THAT WHAT THIS IS?

>> I STAY AWAY FROM FUSION.

>> WHAT DOES IT MEAN?

>> FUSION IS A MARRIAGE OF CULTURES.

BUT FUSION, THE TERM FUSION, WAS COINED BY A VERY WONDERFUL CHEF, NORMAN VAN AKEN, WHO CREATED LATINO COOKING IN FLORIDA.

AND THE TERM FUSION FOR ME COMES FROM A COMBINATION MADE FROM CHEFS.

THAT'S THE ONE REASON WHY I STAY AWAY FROM THE TERM FUSION, IS THAT THIS IS NOT A CUISINE THAT STARTED FROM TOP TO BOTTOM.

IT STARTED FROM BOTTOM TO TOP.

PEOPLE MAKING THIS AT HOME.

SO IT'S NOT A STUDIED FUSION.

IT'S JUST INGREDIENTS AND FOODWAYS, AND WE HAVE ALL THESE HISTORIES TOGETHER AND ALL THESE COMMON ELEMENTS THAT BRING -- BRING THIS ORGANICALLY AND IT HAPPENS IN A NATURAL WAY.

>> SO DO YOU ARGUE, SANDRA, THAT THIS IS NOT A COLLECTION OF YOUR RECIPES SO MUCH AS IT IS A COLLECTION TO ILLUSTRATE WHAT'S HAPPENING -- >> THE IMPLEMENTATION OF WHAT'S HAPPENING.

>> IN THE HOMES.

>> IN THE HOMES OF PEOPLE.

IN THE SOUTH.

>> NOT IN THE RESTAURANTS FROM THE BIG CHEFS.

>> IT'S STARTING TO GET TO RESTAURANTS NOW.

BUT THIS IS A MOVEMENT THAT -- WHAT MAKES IT SO EXCITING TO DOCUMENT IT AT THIS JUNCTURE IS THAT IT'S JUST STARTING.

IT'S BEEN HERE FOR ABOUT 10, 15 YEARS.

BUT IT'S GOING PLACES.

YOU'RE GOING TO SEE MUCH MORE OF THIS.

AS MORE LATIN AMERICAN COOKS MAKE IT TO THE BACK KITCHENS AND RESTAURANTS AS WELL, BECAUSE MANY OF THE COOKS NOW IN RESTAURANTS ARE LATINO.

THE PEOPLE COOKING THEIR FOOD.

AND SO YOU'LL SEE THAT THE LATINOS IN THE RESTAURANTS ARE COOKING MAYBE A MEAL FOR THE RESTAURANT, BUT THEN THEY SIT TO HAVE THEIR OWN MEAL WITH THE CHEF LATER AND WITH THE OWNERS OF THE RESTAURANT, AND MANY OF THOSE RECIPES THAT ARE COMING OUT OF THOSE KITCHENS ARE MAKING IT TO THE FRONT OF THE HOUSE, TOO.

>> THAT'S SO FASCINATING.

>> THIS IS JUST STARTING.

YOU'LL SEE MORE AND MORE OF THIS AS MORE LATINOS ENTER THE RESTAURANT BUSINESS AS WELL.

>> LET ME TRY TO MAKE YOUR ARGUMENT.

>> BUT THIS IS A COOKBOOK.

>> OKAY.

WELL, LET ME JUST FINISH THIS THOUGHT.

YOUR ARGUMENT IS THAT THE RECIPES THAT YOU'RE SHARING WITH US MORE LIKELY DEVELOP NOT SO MUCH FOR THE -- THOSE OF US WHO GO TO A FUSION RESTAURANT -- >> CORRECT.

>> -- BUT MAYBE IN THE BACK WHERE YOU'VE GOT A BUNCH OF LATINO PEOPLE WORKING IN THE KITCHEN, AND THEY'RE TAKING ALL THESE THINGS AND BLENDING WHAT THEY'VE GOT FOR THEMSELVES.

>> YOUR HOME AND MY HOME WHEN YOU GO TO THE SUPERMARKET OR THE GROCERY STORE AND FIND A CAN OF CHIPOTLE PEPPERS AND TAKE IT HOME AND MIX IT INTO YOUR POTATO SALAD BECAUSE IT'S SPICY AND GIVES IT A PRETTY COLOR, AND THAT'S HOW IT STARTED.

CHIPOTLE PEPPERS, WHICH ARE SMOKED JALAPENOS, ARE THE FIRST INGREDIENT TO MAKE THE CROSSOVER INTO SOUTHERN FOOD.

YOU FIND IT IN BARBECUE SAUCE.

YOU FIND IT IN POTATO SALAD.

YOU FIND IT IN MAYONNAISE FOR SANDWICHES.

IT'S NOT PEOPLE SAYING, OH, I'M GOING TO CREATE A NEW SOUTHERN RECIPE WITH THIS INGREDIENT.

IT'S JUST NEW INGREDIENTS THAT ARE MAKING IT TO OR STORES OR OUR FARMERS MARKETS.

CHORIZO YOU FOUND OUT AT CARRBORO FARMERS MARKET AND CHAPEL HILL FARMERS MARKET IN THE MORNING.

YOU ADD IT TO YOUR EGGS AND YOU GIVE IT A NEW NUANCE, BUT IT'S VERY SIMILAR TO SAUSAGE AND EGGS.

>> WELL, YOU KNOW I LIKE BROWNIES, AND WE DO BROWNIES DIFFERENT WAYS, BUT YOU HAVE A BLENDED CULTURE BROWNIE.

>> THAT I BROUGHT YOU.

>> THAT YOU BROUGHT ME.

YOU WANT TO TELL ME ABOUT THIS?

>> YES.

THE REASON I BROUGHT YOU THESE BROWNIES IS THAT THIS RECIPE CALLED THE CHILE CHOCOLATE BROWNIES, THE MOST FAMOUS RECIPE OF THE BOOK RIGHT NOW, IT'S GONE VIRAL.

BLOGGERS ARE WRITING ABOUT IT.

NEWSPAPERS ARE PICKING IT UP.

IT'S BEEN A VERY POPULAR RECIPE FROM MY BOOK.

AND I THINK IT IS BECAUSE IT COMBINES WHAT IS, FOR US IN LATIN AMERICA, CLASSIC COMBINATION, USED FROM WAY BACK IN THE AZTEC AND MAYAN TIMES, OF COMBINING CHILES AND CHOCOLATE.

OF COURSE, THE MAYANS AND AZTECS MADE THIS BITTER DRINK THEY WOULD FEED THE ROYALTY AND IT WAS CONSIDERED SOMETHING VERBAL.

>> HURRY.

I WANT TO TRY THIS.

>> TRY IT.

SEE IF YOU LIKE IT.

THE RECIPE IS SPECIAL.

YOU'RE NOT GOING TO FEEL A LOT OF HEAT.

>> ALL RIGHT.

>> WHAT I'M EXPLOITING HERE, IF YOU WILL, ARE THE FLAVORS -- GO AHEAD AND TRY IT WHEN I TELL YOU -- THE UBER CHOCOLATE FLAVOR AND THE CHILES IN LATIN AMERICA.

>> I'M GETTING CHOCOLATE, A HINT OF CHILE.

>> AND A SLIGHT TINGLING OF YOUR TONGUE FROM THE HEAT.

IT'S JUST A LITTLE KICK, BUT IT'S NOT HOT AND SPICY.

SO KIDS LOVE THEM.

AND THE MORE YOU HAVE, THE LITTLE SPICIER IT GETS ON THE WAY.

BUT THEY'RE DENSE AND THEY'RE FUDGY AND THEY'RE CHOCOLATEY LIKE A GOOD BROWNIE SHOULD BE.

>> IN THE WORDS OF MY FRIEND BOB GARNER, MMM, THIS IS TO DIE FOR.

>> OH, GOOD.

DON'T DIE, THOUGH.

JUST EAT MORE.

>> THIS IS REALLY GOOD.

NOW, IS THIS -- I'D LIKE TO STOP AND EAT THESE BROWNIES.

THIS IS GREAT.

>> THANK YOU.

>> IS THIS A COOKBOOK, A CULTURE BOOK, AN ADVOCACY BOOK?

WHAT IS THIS BOOK ABOUT?

>> IT'S MAINLY A COOKBOOK, AND IT HAS A LOT OF HISTORY, AND IT HAS A LOT OF FOOD TRIVIA AND COOKING TIPS THAT HAVE MADE MY COOKING CLASSES FAMOUS FOR THE PAST TWO DECADES.

BUT IT'S A COOKBOOK.

IT'S A RECIPE BOOK.

I THINK I WANTED TO ADD A LOT OF INTERESTING CULTURAL AND HISTORICAL BACKGROUND IN THE BOOK BECAUSE SOME PEOPLE LOVE TO READ BOOKS LIKE NOVELS.

SOME PEOPLE WILL BUY A COOKBOOK AND NEVER COOK FROM IT AND WILL READ IT.

IT'S A READABLE BOOK.

IT'S VERY AMENABLE WAY TO LEARN ABOUT NEW CULTURES AND ABOUT THE SOUTH AND THE HISTORY OF FOOD.

BUT IT'S A COOKBOOK BECAUSE YOU CAN COOK FROM IT AS WELL.

AND I TAKE GREAT PRIDE IN HAVING CREATED THE 150 RECIPES THAT CELEBRATE THE SOUTH AND LATIN AMERICAN CULTURES.

>> ONE OF THE RECIPES IS FOR THIS WONDERFUL PIECE OF CHOCOLATE, AND I'M GOING TO GO SHARE THAT WITH SOME OF MY FRIENDS.

MAYBE THEY'LL MAKE IT FOR ME.

NOW, THERE IS A CHALLENGE.

>> UH-HUH.

>> BECAUSE THIS IS A -- YOU'RE BLENDING CULTURES, AND MANY OF THE INGREDIENTS THAT COME FROM LATIN AMERICA ARE NOT ONES WE HAVE TO GO TO SPECIAL STORES FOR.

YOU'VE ALREADY MENTIONED SOME OF THEM.

SO AS YOU'VE TRAVELED AROUND, PEOPLE MUST BE ASKING WHERE DO I GO TO GET THESE INGREDIENTS THAT YOU MENTION.

WHAT DO YOU TELL THEM?

>> WELL, SURPRISINGLY, IN THE SOUTH, YOU WILL FIND MOST OF THESE INGREDIENTS IN THE BOOK THAT I GIVE YOU IN REGULAR GROCERY STORES.

WE HAVE HUGE AISLES OF INTERNATIONAL SECTIONS IN THE GROCERY STORE, BIG LATIN AMERICAN AISLE IN MOST GROCERY STORES.

BUT I ALSO GIVE YOU AT THE END OF THE BOOK A LITTLE CHAPTER, A FOUR-PAGE CHAPTER CALLED HOW TO NAVIGATE A LATIN TIENDA.

HERE IN THE SOUTH -- >> TIENDA MEANS STORE.

>> IT'S A LATIN AMERICAN STORE.

ONE OF THE INTERESTING THING HERE IS THAT LITTLE TIENDAS AND BIG STORES ARE POPPING UP.

YOU WILL FIND ANYTHING FROM A MOM AND POP SMALL TIENDA TO A LARGE WAL-MART TYPE SIZE TIENDA FULL OF INGREDIENTS FROM ALL OVER LATIN AMERICA.

BUT HOW DO YOU SHOP IN THEM ONCE YOU GET IN IF PEOPLE DON'T SPEAK SPANISH?

>> TALK MORE ABOUT THIS, BECAUSE SOME OF US HAVE BEEN HERE A LONG TIME.

THESE LITTLE STORES, TIENDAS, POPPING UP.

WE DON'T KNOW WHETHER WE'RE WELCOME THERE OR NOT.

>> YOU'RE SO WELCOME.

I THINK PEOPLE WANT US TO SHOP THERE.

THERE'S A BIG LANGUAGE BARRIER.

THAT'S WHAT I'M HOPING TO BREAK WITH THIS.

I WANT PEOPLE TO GO IN.

IT'S A GREAT FIELD TRIP TO GO IN AND FIND A GREAT TIENDA WITH A BUTCHER SHOP INSIDE WHERE YOU CAN FIND A VERY DIFFERENT KIND OF BUTCHER.

>> YOU MIGHT BE ABLE TO GET ONE OF THOSE GOATS THERE.

>> YOU MIGHT GET A GOAT OR YOU CAN SEE -- I USED TO TAKE MY KIDS THERE TO SEE WHAT THE WHOLE COW LOOKED LIKE SO THEY COULD SEE WHERE THEIR STEAKS CAME FROM.

IT DIDN'T JUST COME FROM THE SUPERMARKET.

THERE WAS AN ANIMAL BEHIND IT.

IT'S JUST FASCINATING TO GO AND ALSO SORT OF FIND A LITTLE POCKET OF TIME, THE MOM AND POP STORES THE WAY THEY USED TO BE HERE BEFORE THE BIG SUPERMARKETS CAME.

>> IN MANY WAYS WHAT I LOVE ABOUT YOUR BOOK IS YOU PERSUADED ME SOME OF THE THINGS LATINO CULTURE HAS BROUGHT US ARE WAYS OF EATING AND ALSO WAYS OF SHOPPING AND WAYS OF VISITING AS IT USED TO BE HERE WHEN I WAS GROWING UP.

>> YES.

>> AND SO I LOVE THE IDEA OF MAKING A FIELD TRIP VISIT TO A TIENDA AND BUYING SOME FOOD TO COOK MY BROWNIES WITH MAYBE.

>> I THINK THE IDEA OF THE BOOK FOR ME, THE HEART OF MY BOOK, IS TO BRING PEOPLE TOGETHER AT THE TABLE SO THAT SOUTHERNERS AND LATINOS CAN SIT DOWN WITH SOMETHING THEY CAN BOTH RECOGNIZE.

A DISH THEY CAN RECOGNIZE.

THE SHRIMP AND GRITS, FOR INSTANCE, FROM MY BOOK.

YOU SEE IT, YOU SEE SHRIMP AND GRITS.

I SEE IT.

IT REMINDS ME OF FISH A LA VISCAYA.

>> AS YOU TRAVELED AROUND, WHAT DO YOU THINK IS THE NUMBER ONE RECIPE PEOPLE LIKE IN YOUR COOKBOOK?

>> THE GUAVA AND CREAM CHEESE LAYER CAKE.

VERY DELICIOUS COMBINATION THAT'S CELEBRATING THE LAYER CAKES OF THE SOUTH WITH A CUBAN FLAVORS, THE CHILE CHOCOLATE BROWNIES IS ANOTHER ONE.

>> THAT'S MY FAVORITE.

>> THE SHRIMP AND GRITS HAS BEEN POPULAR.

>> AND YOUR BOOK IS A FAVORITE AS WELL.

>> THANK YOU.

>> IT'S A WONDERFUL AND EASY-TO-READ INTRODUCTION TO THE NEW CULTURES OF THE SOUTH, THE BLENDED CULTURES, AND A GREAT WAY TO APPRECIATE SOME OF OUR NEW SOUTHERNERS.

THANK YOU, SANDRA GUTIERREZ.

>> THANK YOU, D.G., FOR HAVING ME.

>> SHE'S BEEN OUR GUEST, TALKING ABOUT HER NEW BOOK, "THE NEW SOUTHERN-LATINO TABLE."

I SURE ENJOYED MY VISIT.

I HOPE YOU DID, TOO.

I HOPE YOU'LL JOIN US HERE SAME TIME NEXT WEEK, AND I'LL INTRODUCE YOU TO ONE OF NORTH CAROLINA'S OTHER GREAT WRITERS.

SEE YOU THEN.

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