They had a garden and fruit trees, and she and her friends would fry their own corn tortillas into taco shells. Her mother made fresh salads and guacamole, chile-spiced meats and Asian stir-fries. was lost in a world that confined the black experience to poverty, survival and soul food,” she writes in her latest book, “ Jubilee: Recipes From Two Centuries of African American Cooking” (Clarkson Potter, $35).
Toni Tipton-Martin has known that African American food is so much more than Southern or soul food since she was a kid growing up in Los Angeles.
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