Historical Influence: Chinese-Mexican Cooking

Mexicali, Baja California, Mexico and El Centro, California, U.S.

The 2 cities, Mexicali and El Centro, sit less than an hour’s drive apart from each other, separated by the U.S.-Mexico border. Due to their location and the fact that both cities’ populations are primarily Latino, one might expect their most notable cuisine to be Mexican, and one would be wrong. Both cities are known for their Chinese cuisine (and fusion of Chinese and Mexican cooking).

This is one of the lasting impacts of the Chinese population that used to fill this area. After the Chinese Exclusion Act of 1882, thousands of Chinese immigrants were banned from entering the U.S. (Morehouse). Many settled in Mexico, near the border, leading to cities like Mexicali, whereas some managed to cross the border illegally, leading to Chinese influence in cities like El Centro.

This recipe is from Pati Jinich’s website. Jinich was born and raised in Mexico City and is now resident chef at the Mexican Cultural Institute in Washington, D.C. The recipe is inspired by her grandmother, who emigrated from Austria to Mexico City. Jinich describes her grandmother’s interest in and appreciation of Chinese cooking as a result of solidarity and understanding between immigrants. Her grandmother adapted her Austrian cooking to include elements of Mexican cuisine, and over time adopted the Chinese-Mexican fusion cuisine that became popular in the immigrant neighborhoods of Mexico City and the communities around the U.S.-Mexico border.

A Taste of Barrio Chino: Green Beans with Peanuts and Chile de Arbol

Green Beans with Peanuts and Chile de Arbol

Ingredients

• 1 pound green beans ends cut and diagonally sliced in about 2” pieces, or Chinese long beans
• 1 tablespoon soy sauce
• 1/4 cup chicken broth
• 1/2 teaspoon brown sugar
• 1/2 teaspoon kosher or sea salt
• 2 tablespoons peanut oil
• 1/2 cup roasted peanuts
• 4 garlic cloves minced or pressed
• 3 to 4 chiles de arbol stemmed and thinly sliced
• 4 to 6 scallions thinly sliced, light green and white parts only

To Prepare:

Bring salted water to a boil in a large pot, add the sliced green beans and cook, uncovered for 2 to 3 minutes until al dente, drain and set aside.

Combine the soy sauce, chicken broth, sugar and salt in a small bowl and mix well.

Heat the peanut oil over high heat in a large heavy skillet until hot but not smoking. Add the peanuts, stirring constantly, as they begin to fry for about 20 seconds. Beware, peanuts burn faster than you would think… so don’t wait until they look browned. Add the garlic and the chiles de arbol, stir for about 10 seconds, and add the scallions and stir for another 10 to 15 seconds. Add the green beans, stir to combine all the ingredients and finally pour soy sauce mixture, let it all cook for 3 to 4 minutes. Serve immediately.

(All credit for the images and content goes to Pati Jinich, attached above)