The migrant chef : the life and times of Lalo Garcia
(Book)

Includes bibliographical references (pages 215-219) and index.

"Born in rural Mexico, Eduardo 'Lalo' Garcia Guzman and his family left for the United States when he was a child, picking fruits and vegetables on the migrant route from Florida to Michigan. He worked in Atlanta restaurants as a teenager before being convicted of a robbery, incarcerated, and eventually deported. Lalo landed in Mexico City as a new generation of chefs was questioning the hierarchies that had historically privileged European cuisine in elite spaces. At his acclaimed restaurant, Maximo Bistrot, he began to craft food that narrated his memories and hopes"--,Provided by publisher.