Today we’d like to introduce you to Cesar Cano.
Cesar, please kick things off for us by telling us about yourself and your journey so far.
I immigrated from Salamanca, GTO, Mexico to Houston, TX, at the age of seven. I was the first in my family to learn the English language, and this propelled me into the unofficial head and voice of my family. I learned to maneuver through American culture, so I could guide my parents and younger sisters along.
Inevitably, taking on responsibilities stunted a normal childhood as I was exposed to issues and problems many do not face until their adult years.
I sought refuge in reading. My summers were spent hauling a backpack full of books five blocks to the nearest library and hauling them back to the one-bedroom apartment to devour one book after another.
It’s in these novels that my mind and insight begin to change. I learned that storytelling is uniquely human, and the medium by which one tells a story reflects the passion and drive of that person.
In my teenage years, my mom taught me to cook (she was taught by my grandmother). Cooking gave me my voice.
Can you give our readers some background on your art?
My weapon of choice is the taco, and I host monthly taco tastings in his home. I am nurturing these taco tastings into a unique dining experience that will be unlike any restaurant and more of a communal dining experience.
Each meal is comprised of 6-7 tacos served as individual courses. Each taco is representative of an important person, experience, or memory in my life. For example, La Jefa is a taco I created for my mother. The taco seems deceptively simple like the work mothers are expected to do, but the tomatillo and morita sauces reveal layers of complexity.
People will question if I can cook anything else beside tacos. The answer is I can, but I choose to do taco dinners because it is my way of fighting stereotypes about Mexicans and Mexican food.
Why should European cuisines be considered fine dining? Why do people celebrate their birthdays and anniversaries at Italian, French, and American restaurants? Why can’t people dress up for tacos? The techniques for making a tortilla are just as complex for making bread. The amount of ingredients and techniques needed to make a mole rival that of any French sauce.
With my tacos, I take a stand. A stand that we are all equal.
I also create my tacos to immortalize the people that have shaped me.
In your view, what is the biggest issue artists have to deal with?
Speaking for myself, the biggest threat to my creativity is complacency. It is so easy to find a combination of flavors that satisfies the majority of people and to recreate it ad nauseam. It is even easier to fall into the trap of letting others dictate the direction an artist’s craft should take or the means by which success is measured.
Artists are the rivers of society. Cleansing, refreshing, and powerful, but like a river, artists are never the same. The water that flows through a river is never the same, but the river is always one. Standing water quickly becomes a cesspool for bacteria and death. Creative currents must continually flow through the artist.
The biggest challenge is to continually reinvent oneself. Especially when outside voices make it so tempting to do what works.
What’s the best way for someone to check out your work and provide support?
I host monthly tasting dinners. In the summer, I devote two weekends to my tastings. I also do pop up events around Houston. The best way to find out about my dates and events is to follow me on Instagram: @taque_son.
Contact Info:
- Email: the.taque.son@gmail.com
- Instagram: taque_son
- Facebook: Cesar Cano
- Twitter: taque_son
Image Credit:
Neydi Photography
Getting in touch: VoyageHouston is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition, please let us know here.
