By Gustavo Arellano – NewYorker.com – Photo: Maggie Shannon for The New Yorker.
Photo: Pozole, a Mexican hominy stew, is traditionally made with meat, but the vegan green pozole at Alta Baja, in California, is a hit.
There is a café in Santa Ana, California, that specializes in foods from above and below the U.S.-Mexico border: Baja California wines and New Mexico-style beef jerky, corn bread made from blue maize and an array of micheladas. Though the café, Alta Baja (“High Low”), is a reflection of her own background, she welcomes requests from customers and, occasionally, from her Mexican-American husband, who happens to be me.
