In 2010, Mexican cuisine was declared as intangible cultural heritage, integral to Mexican identity and necessary to preserve for the good of humanity. Despite this recognition, first-generation Mexican communities in the United States face an exacerbated likelihood of experiencing food insecurity. In most United States studies, understanding the relationship between access to food preferences and food security has been secondary to other research objectives. This thesis aims to examine the relationship between food security and access to preference foods in a convenience sample of Mexican immigrants in Benton County, Oregon. Through semi-structured interviews, a Coping Strategies Index food security survey, a focus group, and a free listing activity, findings suggest the formation of a new US-based Mexican cuisine is taking root in the community. It is argued that this new Mexican cuisine is a form of culinary subjectivity, created by the need to feed one’s family biologically and to eat culturally and personally desirable foods. Understanding this new Mexican cuisine is integral to reducing food insecurity.