Chop suey is not a dish you find in China. One story says it comes from California, created by Chinese railroad workers who gathered each night and threw whatever scraps they had into the wok. Another myth credits the chef of a Qing dynasty envoy to the U.S., who sought to please both Asian and American palates. Whatever the truth, the dish recalls the jumble of perceptions and misperceptions that come with every cultural encounter. It’s what the West thinks it knows about China.
Like the dish it’s named after, Chop Suey has a little bit of everything. This literary journal features fresh writing from Latin America, Spain, China, and beyond—all published in Spanish. The inaugural issue includes articles by Santiago Villa and Lucila Carzoglio, fiction by Wang Anyi and Samantha Schweblin, an interview with Enrique Larreta, poems, book review, and much more.