One of the great food fads of the 1980s, fajitas, brought
widespread acclaim to Tex-Mex restaurants, but this novelty was
simply the traditional Mexican method of preparing beef. Hispanic
carne asada, thin cuts of freshly slaughtered meat cooked briefly
on a hot grill, differed dramatically from thick Anglo-American
steaks and roasts, which were aged to tenderize the meat. When
investors sought to import the Chicago model of centralized
meatpacking and refrigerated railroad distribution, these cultural
preferences for freshness inspired widespread opposition by Mexican
butchers and consumers alike, culminating in a veritable sausage
rebellion.
Through a detailed examination of meat provisioning, this book
illuminates the process of industrialization in the final two
decades of the Porfirio Daz dictatorship and the popular origins of
the Revolution of 1910 in Mexico City. Archival sources from Mexico
and the United States provide a unique perspective on high-level
Porfirian negotiations with foreign investors. The book also
examines revolutionary resistance, including strikes, industrial
sabotage, and assassination attempts on the foreign managers.
Unlike the meatpacking "Jungle" of Chicago, Mexican butchers
succeeded in preserving their traditional craft.
General
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