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Elizabeth Acevedo Books

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The Poet X

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“...those are the boys I switch my hips at. Not because they're cute or interesting--- they're often obnoxious & only want a taste of my gutter-slick tongue & brownness; they act as if they could elevate my life with a taste of their powder-milk-tinged pomp. No, I date those boys because they are safe. They can't dance bachata or sing Juan Luis Guerra, can't recite Salomé Ureńa or even name the forefathers; they wrap their flag around their shoulders like a safety blanket, & if a heart has topography, I know none of those boys know the coordinates to navigate & survive mine's rough terrain. In other words, these boys would be no distraction.”

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Book:Clap When You Land
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“Does anyone ever want to leave their home? The fresh fruit that drops from their backyard? The neighbors who wiped their snot? Does anyone ever want to believe they won't come back? To the dog that sniffs their heel, to the bed that holds the echo of their body? Is there relief in pretending it is temporary, that one day it will be safe? That I will once again wave to the kind school bus driver; that I'll hold Carline's baby before he grows, having never known me? They have no palm trees in New York City, no leaves to shade me, to brush against my cheeks like my mother's hands. There is no one over there, alive or buried, who held me as a child, who cradled me close, who fed me from their table, who wiped my knees when I fell & scraped them. Here, despite the bad & ugly, is my home. & now I wish that I could stay. Does anyone ever want to leave the place they love?”

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Book:Clap When You Land
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“I'm constantly having to give people geography and history lessons on how my grandmother's hometown is 65 percent Afro-Puerto Rican, on how the majority of slaves were dropped off in the Caribbean and Latin America, on how just because our Black comes with bomba and mofongo doesn't mean it isn't valid. And it seems I'm always defending the parts of me that I've inherited from my mother: the roots that come from this country, the facts that Aunt Sarah tells me about our people in the Raleigh area, the little sayings she slips into her emails that I know come from her mother, and her mother's mother, and her mother's mother's mother, to the first African mother who touched foot on this here land. The same wisdom I whisper to Babygirl every now and then, a reminder of where, and who, we are from. This stuff is complicated. But it's like I'm some long-division problem folks keep wanting to parcel into pieces, and they don't hear me when I say: I don't reduce, homies. The whole of me is Black. The whole of me is whole.”

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Author:Elizabeth Acevedo
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“Immigration is learning to stretch into a bridge, backward and forward, one limb in each place, learning to hold tight to traditions and customs and names and memories in one hand, and with the other hand let go and lean in to a place you hope will see you for all the beauty that you bring.”

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Book:Woke: A Young Poet's Call to Justice
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“Ever since then 'Buela is convinced I have magical hands when it comes to cooking. And I don't know if I really have something special, or if her telling me I got something special has brainwashed me into believing it, but I do know I'm happier in the kitchen than anywhere else in the world. It's the one place I let go and only need to focus on the basics: taste, smell, texture, fusion, beauty. And something special does happen when I'm cooking. It's like I can imagine a dish in my head and I just know that if I tweak this or mess with that, if I give it my special brand of sazón, I'll have made a dish that never existed before. Angelica thinks it's because we live in the hood, so we never have exactly the right ingredients- we gotta innovate, baby. My aunt Sarah says it's in our blood, an innate need to tell a story through food. 'Buela says it's definitely a blessing, magic. That my food doesn't just taste good, it is good- straight up bottled goodness that warms you and makes you feel better about your life. I think I just know that this herb with that veggie with that meat plus a dash of eso ahí will work. And that if everything else goes wrong, a little squeeze of lime and a bottle of hot sauce ain't never hurt nobody.”

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Book:With the Fire on High
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“Since my earliest memory, I imagined I would be a chef one day. When other kids were watching Saturday morning cartoons or music videos on YouTube, I was watching Iron Chef,The Great British Baking Show, and old Anthony Bourdain shows and taking notes. Like, actual notes in the Notes app on my phone. I have long lists of ideas for recipes that I can modify or make my own. This self-appointed class is the only one I've ever studied well for. I started playing around with the staples of the house: rice, beans, plantains, and chicken. But 'Buela let me expand to the different things I saw on TV. Soufflés, shepherd's pie, gizzards. When other kids were saving up their lunch money to buy the latest Jordans, I was saving up mine so I could buy the best ingredients. Fish we'd never heard of that I had to get from a special market down by Penn's Landing. Sausages that I watched Italian abuelitas in South Philly make by hand. I even saved up a whole month's worth of allowance when I was in seventh grade so I could make 'Buela a special birthday dinner of filet mignon.”

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Book:With the Fire on High
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“The weird thing about the bible is that almost everything in it is a metaphor. So it seems to me that when the bible describes church as a place where two or more people discuss God, they don’t mean just the cathedral like churches. I don’t know what, who or where God is; but if everything is a metaphor, I think he or she is a comparison to us. I think we are like, or as God. I think when we get together, and talk about ourselves, about being human, about what hurts us; we are also talking about God. So that’s also church, right? I know this might seem blasphemous, but my priest tells me its okay to ask questions, even if they seem bizarre.”

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Book:The Poet X
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“I make 'Buela's recipe for sofrito that I'll use to season the ground beef. Softening the garlic and onions, adding tomato paste. This is the first step for most traditional dishes, the flavoring that gives a rich taste for everything from beans to stew. Then I brown meat and make a homemade sauce from fresh tomatoes. I grate fine shreds of mozzarella cheese and boil sheets of pasta. While the oven is preheating, I slowly layer my guilt, my hope, and a hundred dreams. I don't know if it means anything at all, but 'Buela has always said my hands are magical, and I use them now to put all my feelings into the pan.”

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Book:With the Fire on High
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“Oregano, garlic powder, cayenne. The words ring in my head and, although I hadn't been planning on it, I grab some fresh ginger that 'Buela uses for tea. I pull some soy sauce packets out of a drawer we throw fast-food items in. "Put those onions in the pan with the olive oil, 'Buela." "Sofrito?" she asks. But I'm not making the usual base. "Something a little different this time." She tosses the onion into the oil, peels and crushes the garlic in el pilón, and then spoons that into the skillet, too.”

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Book:With the Fire on High
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“And today, for the first time, we are given a real recipe: making chocolate pudding from scratch. We stir cocoa and cornstarch and sugar together, then stir in milk. Chef guides us step by step and we all clean our stations as the pudding chills. As I'm putting away my ingredients, a little red bottle in the pantry calls my attention. I snatch it up and sprinkle some on my pudding. When Chef Ayden calls us up to test our dishes, I'm the first student to set my bowl in front of him. He grabs a clean plastic spoon and pulls my dish closer to him, leaning down to inspect it, turning the dish slowly in a circle. "Mmm. Nice chocolate color, smooth texture; you made sure the cream didn't break, which is great. And I'm curious what this is on top." He takes a tiny spoonful and pops it into his mouth, and the moment his mouth closes around the spoon his eyelids close, too. I wonder if my cooking woo-woo will work on him. "What is that?" he asks, his eyes still closed. I assume he means the spice on top and not whatever memory may have been loosened by my pudding. His eyes open and I realize the question was in fact for me. "I used a little smoked paprika," I say. Heat creeps up my neck. I hadn't even thought about what would happen if I used an ingredient that wasn't in the original recipe. "You trying to show off, Emoni?" Chef Ayden asks me very, very seriously. "No, Chef. I wasn't." "The ancient Aztecs too would pair chocolate with chipotle and cayenne and other spices, although it is not so common now. Why'd you add it?" "I don't know. I saw it in the pantry and felt the flavors would work well together." He takes another spoonful. Chef told us from the beginning that since every student is evaluated, he would very rarely take more than one bite of any single dish. I'm surprised he does so now, but he closes his eyes again as if the darkness behind his lids will help him better taste the flavors. His eyes pop open. "This isn't bad." He drops his spoon. "Emoni, I think creativity is good. And this, this..." He gives a half laugh like he's surprised he doesn't know what to say. He clears his throat and it seems almost like a memory has him choked up.”

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Book:With the Fire on High
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“Can you name me these ingredients?" Chef Amadí points to the different herbs and spices. "I can see that you know," she says. And I do know. I pick up the large leaf and sniff it. It's smaller than the type we use back home but I'd know that scent anywhere. "That one's bay leaf," I say. "And that seed is cardamom." She nods and shoots me a wink. She moves us to a different station and opens a container where several large octopi chill on beds of ice. I've never worked with octopus and I'm fascinated by the vibrant red color of the skin and the slippery feeling of it in my hands. She demonstrates with a knife how to slice through the octopus tentacles that she will marinate for grilling.”

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Book:With the Fire on High
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