Today I went to Starbucks and ordered their “new” cortado.

Chingona, Evelyn Galindo

Today I went to Starbucks and ordered their “new” cortado. (Starbucks added the cortado to its standard menu on January 3, 2025.) As I sat there waiting for my drink, I couldn’t help but reflect on how this seemingly simple beverage—a cortado—carries such deep cultural roots. The last time I had a cortado was in a plaza in Old San Juan about thirty years ago and it is said to have originated in the Basque region of Spain in the early 20th century. Here I was in a midwestern drive through with my daughter having the same drink. It’s a strange mix of fascinating—and unsettling—how globalization works.

So a drink steeped in Latin American and Spanish traditions, now sits comfortably on the menu of a global coffee giant. Sadly, I couldn’t help but think that when global brands adopt cultural elements—whether it’s a cortado, horchata, or dulce de leche—they rarely bring the full story with them. The traditions, the people, the communities that gave life to these elements are often left behind, overshadowed by polished marketing campaigns. Culture is often stripped of its roots, its authenticity, and repackaged for mass appeal.

This reflection led to the creation of this piece of artwork. I took the iconic Starbucks logo—a global symbol of sleek branding and consumerism—and reimagined it through the lens of identity and cultural pride. At the heart of this piece is the word Chingona, a powerful term in Mexican Spanish that celebrates strength, independence, and defiance, especially among women. By placing this word within the Starbucks logo, I wanted to challenge the viewer to think about the ways culture, empowerment, and identity can defy and resist being co-opted and commercialized.

The choice of Chingona was deliberate. It’s a word with weight, one that carries a deep sense of pride for those who claim it. But it’s also a word that doesn’t fit neatly into a corporate narrative—it’s raw, unapologetic, and rooted in resistance. That’s why I paired it with the Starbucks logo: to create a tension between the polished, globalized world of consumerism and the messy authenticity of cultural identity.

The splatter and stencil style I used in the artwork reflects the energy of street art, a medium born from resistance and rebellion. This aesthetic was important to me because it mirrors the unpolished reality of holding onto culture in a world that constantly tries to package it for profit. But this piece isn’t just a critique; it’s also a celebration. By putting Chingona front and center, I’m reclaiming a Latinx space within that narrative, declaring that cultural identity isn’t something that can be neatly commercialized or erased.

As I drank my cortado today, I thought about how art can be a tool for dialogue, a way to spark conversations about the things that matter. I hope this piece challenges people to think critically about the products they consume and the cultures they come from, to question the stories we tell and the ones we leave untold.

At its core, this piece is about pride: pride in culture, pride in resistance, and pride in being a Chingona. And as I continue to create art, I hope to keep celebrating these stories, honoring the roots they come from, and making space for the voices that too often go unheard.

Cortado recipe

Here’s a simple cortado recipe to make a delicious coffee drink at home.

What You'll Need:

• 1 shot (1 oz) of espresso or strong brewed coffee

• 1 oz of steamed milk

• A milk frother (optional, but helpful)

• Sweetener (optional, like sugar, honey, or simple syrup)

• A small glass (traditionally a 4-6 oz glass)

Instructions:

1. Brew the Espresso:
   Use an espresso machine or a strong coffee maker (like an Aeropress or Moka pot) to brew a rich, concentrated shot of espresso.

2. Steam the Milk:
   Heat your milk of choice (whole milk, oat milk, or almond milk work well) until hot but not boiling. Froth it lightly using a milk frother or whisk until it has a velvety texture, but not as much foam as a cappuccino.

3. Combine:
   Pour the hot espresso into your small glass. Slowly pour the steamed milk on top, aiming for a 1:1 ratio of espresso to milk.

4. Sweeten (Optional):
   Stir in your preferred sweetener if desired.

5. Serve & Enjoy:
   Sip and savor your cortado. The small glass size makes it a quick but satisfying treat.

Variations:

• Iced Cortado: Use cold milk and serve over ice for a refreshing alternative.

• Spiced Cortado: Add a sprinkle of cinnamon, nutmeg, or cocoa powder on top for extra flavor.

Try this smooth and creamy alternative to Starbucks, with a perfect balance of bold espresso and silky milk. Let me know what you think!