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Pleibol and Eat Well!: Latino Culinary Traditions and Américas’ Game

Part of Cooking Up History

In collaboration with the National Museum of American History

Evening Lecture/Seminar

Monday, July 26, 2021 - 6:45 p.m. to 8:15 p.m. ET
Code: 1L0413
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Materials for this program

  1. Bull Pen Elote Recipe
  2. Domini-Cubano Sandwich Recipe
  3. Pinchos de Watermelon and Tomatillo Recipe

Top: Dayanny de la Cruz, executive chef, Hard Rock Stadium, Miami (Photo: Matthew Noel)

Bottom: Rendering of entrance to exhibition ( National Museum of American History)

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If you’re a baseball fan, you probably have some favorite ballpark foods ranging from nachos to tacos, but have you thought about the food heritages they draw on and who made them popular? Explore the tangible connections between baseball and Latino culinary traditions and how Latinos have created culinary fusions and experiences that reflect broader themes and trends in American history—the themes explored in the National Museum of American History’s new exhibition ¡Pleibol! In the Barrios and the Big Leagues / En los barrios y las grandes ligas.

The Latino diaspora shaping these food traditions reaches across Puerto Rico, the Dominican Republic, Mexico, and Cuba, as well as Texas, California, Arizona, and Florida. Their influence, shifting demographics, and changing tastes can easily be seen in the food at stadiums across the country.

The Miami Mex hot dogs and Cubano sandwiches served at Tropicana Field in Florida are new takes on Cuban and Mexican culinary traditions; the Baja fish tacos at Petco Park in San Diego are rooted in local Latino communities in Southern California; and the Tex-Mex cuisine served at Yankee Stadium demonstrates the proliferation of regional Latino cuisines across the country. These dishes and many more showcase how baseball and Latino culinary traditions go hand in hand.

Celebrate the opening of the ¡Pleibol! exhibition by joining Dayanny de la Cruz, executive chef at Hard Rock Stadium in Miami, Florida, as she prepares a meal that represents the culinary cultures and heritage of baseball-loving families in Latino communities and share stories from the barrios and the Big Leagues.

About Cooking Up History
As summer heats up, three dynamic Cooking Up History programs in July, August, and September share fresh insights into American culture past and present through the lens of food.  Presented in collaboration with the Smithsonian’s National Museum of American History—home of Julia Child’s kitchen and the FOOD: Transforming the American Table exhibition—each session features a guest chef from places as diverse as New Orleans and Toronto and a Smithsonian host preparing a dish and exploring the history and tradition behind its ingredients, culinary techniques, and enjoyment.

Additional Cooking Up History Programs

Patron Information

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This program is part of our
Smithsonian Associates Streaming series.