Appetites: Mexican food's African origins

Black beans and rice may be a ubiquitous Mexican dish, but its origins may be less well-known.

A five-course event in Minneapolis will illustrate the African origins of Mexican foods with the help of chef Dora Careaga.

She's a professor in the Department of Chicana and Chicano Studies at the University of New Mexico and will be at Thursday's's event at El Nuevo Rodeo in Minneapolis.

She joined All Things Considered host Tom Crann to talk about Afro-Mexican culture and how it relates to food.

Use the audio player above to hear their chat.

• Mash-up ideas to try at home: Dulce de leche french toast and ceviche tacos
• At Bebe Zito, they put the scream in ice cream for Halloween
• Tinned fish: ‘Affordable luxury’ makes its way into wine bars and dinner parties
• Warm up with Sancocho Dominicano: a hearty stew that's a recipe for fall comfort