Word: mexicans
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With the opening of Felipe’s Taqueria, we must return to the space next to 7-11 and face the specter of Real Taco. Can cheap, quality Mexican food exist in this location or are there larger forces at work...
Anna’s Taqueria has long been a student favorite for cheap, filling burritos. Now, one of Anna’s own has branched out and opened his own version of the Mexican eatery. Felipe’s Taqueria took over the spot recently vacanted by Real Taco, to the delight of guacamole and rice lovers in the Square. Owner Felipe Herrera moved to Boston from Oaxaca, Mexico 14 years ago but still knows his salsa. This past weekend, Herrera and his business partner, Tom Brush, unveiled their new joint venture. Felipe’s Taqueria has already...
...friends used to work with him at his gallery. I don’t know how we got into art, but he went to Mexico to find art. I met him here in Boston because one of my Mexican friends knew him—a lot of my friends came to America...
...know what I am doing. I worked at another Taqueria a long time so I have experience. I get ingredients from a Mexican Famoso, a deli with products from Mexico. The salsas are good and like the ones in Mexico. We have the red salsa, spicy, green salsa, the onions with chipotle sauce. Even the music is like in Mexico...
However, if assimilation is not taking place at a fast enough rate, then prudence and principle alike dictate a more restrictionist policy. As Huntington convincingly shows, that is the situation we face today vis-à-vis Mexican immigration. He quotes former National Intelligence Council Vice Chairman Graham Fuller, who says of the Mexican-dominated regions of the American Southwest, “We may be building toward the one thing that will choke the melting pot, an ethnic area and grouping so concentrated that it will not wish, or need, to undergo assimilation into the mainstream of American multi...