A Chitlins Christmas: Bah Humbug!

You know it when you see it or, maybe by the smell. It's the holiday dish no one really likes but someone always makes "because it's tradition." Not all food traditions are equally appetizing... but they often remind us who we are. We asked you to tell us about dishes you don't like, but that keep showing up during the holiday season. We check in with poet Kevin Young to find out why chitlins will always grace his table. And restaurateur Genevieve Villamora joins Gene and Shereen to talk about dinuguan ... a traditional Filipino pork stew with strong flavors (made with pig's blood). She avoided it as a kid, but now, it's served at her acclaimed Washington DC restaurant "Bad Saint."See pcm.adswizz.com for information about our collection and use of personal data for sponsorship and to manage your podcast sponsorship preferences.NPR Privacy Policy🎧 The conversation doesn't have to end here.👇 [GO DEEPER — TAP HERE] 👇