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American cheese shines as the creamy base for homemade macaroni and cheese or game-day queso, dotted with spicy beef or chorizo.

On top of that: chorizo, browned hard in a skillet until the edges darken and curl.

Having culturally relevant vegan food, like vegan chorizos, made it easier to enjoy asados with my family — we could keep the ritual going without sacrificing my personal dietary choices.

There’s Claro, an Oaxacan restaurant that makes everything by hand, including the masa, cheese, chorizo and moles.

Nearby, Jazmin Vargas sat at a table enjoying chorizo con papas with her children, sister and niece.