Bring on the tough stuff - there’s not just one right answer.
- Why do you think Esquivel chooses to write a book in monthly installments? Is there significance to having twelve chapters, twelve months, and twelve recipes?
- Why do you think each chapter starts with a recipe and instructions on how to prepare the dish? How does this format change the way you read the book, if at all?
- How is the tone of the novel affected by Esquivel's abundant use of exclamations such as "Your ma talks about being ready for marriage like she was dishing up a plate of enchiladas" (1, 48).
- In Like Water For Chocolate, what is it about food (especially tastes and smells) that is so powerful?
- Why do you think Esquivel chose to mix history (The Mexican Revolution) and fantasy (magical realism, mythology, fairy tales) to tell her story? How does that affect how you process the events that unfold?
- Why do you think the male characters in Like Water For Chocolate never cook? Is Esquivel trying to say something about gender roles? How is this complicated by characters such as Gertrudis and Trevino?
- Out of all the recipes in the book, which one would you say is the sexiest? Why? (In other words, which one would you never want to serve to your grandma?)