From Kiecr W, I'm Evan Klyman and you're listening to good food.

The high holidays are around the corner, which means it's almost time for,

menshevitz paletas.

There has long been a trading back and forth of influences between Mexican food and Jewish food, both Sephardic and Ashkenazi, so why not? In Sabordio, the Jewish Mexican cookbook, humanities professor Elon Stavans and

romance language professor Margaret Boyle dig into their own diasporic identities and the unique flavors of their upbringing.

Hi, Ilana, Margaret.

It's a pleasure.

Hi.

Thanks so much for having us.

Oh, we're just so thrilled.

It's such an interesting book. Could each of you

tell us who Ophelia Sloomionski and Malka Poplowski were and what role they played in the book.

Margaret, maybe you start.

Sure, so I'm happy to talk about Malka Poplowski.

She was my great-grandmother. She lived in Mexico City and I would

visit her as a child through my early adolescence. I grew up in Los Angeles. She was born in Poland

but found her way to Mexico City in her early 20s and she was an amazing cook and I learned about Judaism and I learned my

Spanish through my relationship with her.

Elon

My mother of Phile Lomianski was the daughter of Polish immigrants to Mexico who had made

it at the very beginning in the first couple of decades of the 20th century.

They were Yiddish speakers.

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