Christmas dinner is a big component of a traditional Honduran christmas because they make all of these special foods. The main course of a Honduran dinner are foods like tamales, rice and chicken, and pork. Following the main course are beverage that are traditionally made like eggnog and a rice with pineapple drink. For dessert, they prepare sweet desserts that are popular not only in Honduras, but also in central America like torrejas and rosquillas. The Christmas meal in a Honduran household is based on traditional foods that have been eaten for years.
The main course is the important part of the traditional dinner, which has foods like tamales, rice with chicken and a pig. Tamales are a special dish in Honduras because they are usually
only made for special occasions. Hondurans tamales are made with meat and vegetables and they are wrapped in banana leaves. Rice with chicken is another food that is cooked for Christmas and the dish is made with seasoned chicken, rice, and it includes vegetables on the side. The next dish is a pig, which can be cooked many different ways like It can be roasted or it can be put into a homemade sauce. To follow the evening meal, Hondurans make special drinks. A popular drink is rompopo which translates to eggnog, is made with egg yolks. This drink can be made with or without alcohol. Another popular drink is fresco de arroz con pina which is a rice and pineapple drink. They also make a drink called pinole, this is made with ground corn. These beverages have a smooth and sweet taste. Dessert is the last course of the meal. Hondurans usually eat this two sweet desserts which are torrejas and rosquillos. Torrejas is almost like french toast, but it is prepared differently. Every household has their own way of preparing this dish, but the most common way it is made is by adding cinnamon, brown sugar, and water to make a syrup. After that, you soak the bread in the syrup to make a Torrejas. Similarly, Rosquillos are a corn donut soaked in the same or similar syrup and then served to the people. In conclusion, The dinner is a special part of Christmas day because of all of these amazing foods. The main course are foods that are usually made only for special occasions, which makes the dinner desired by many. Not only the main course, but also the delicious drinks that are prepared with traditional recipes. Lastly, the dessert is the last part of dinner, it is the sweet part of the dinner. Honduran Christmas dinner is an important variable when having a traditional Christmas.
What are some of the native foods, and/or dishes that are special from their homeland?
Christmas is a holiday filled with tradition, family, and happiness, but what most people don’t know is that Christmas is celebrated all over the world, not just the United States. Latin American countries are especially passionate about Christmas. The way Hispanic people celebrate changes throughout each country. Each one has its own unique Christmas culture. In this essay I am going to write about some of these different countries, and tell how each one is similar and different in showing their Christmas spirit.
Las Posadas is a Mexican holiday that is like Christmas for the United States. It was originated in Spain and lasts for nine days. This holiday begins on December sixteenth and ends on December twenty-fourth. This is also a catholic holiday but most people in Mexico celebrate it. This holiday was thought to be started in the sixteenth century by “St. Ignatius of Loyola or Friar Pedro de Gant in Mexico.” In Mexico they have a tradition where they put a candle in a paper lampshade. Then they would take the lampshade with the candle inside it and went outside to sing a song, allowing Joseph and Mary to be recognized and allowed to enter the world. This is still a tradition today but one thing has changed from around when it was started. It, for some people, celebrated it in a church instead of the family’s home. There is a thing that is common for both the United Stated and Mexico. They both sing Christmas carols, they go along to houses or in a church and sing Christmas songs. On these days the children will break piñatas to get the candy and prizes inside. They also so another thing ...
The typical Cuban cuisine and common food rituals have their origins mainly in Spanish dishes, like arroz con pollo (chicken and rice) and paella; pork is served in diverse forms, chicken, and rice, and seasoned with sofrito (a mix of spices).
The children have many activities, including the decoration of pan de muerto. Kids can also try throwing beanbags into a skeleton's mouth, making cascarones (confetti-filled eggshell wands), or creating clay whistles, paper flowers, pinatas or masks. Mexico and other Central American countries to include visits to graveyards, where families decorate the sites of deceased loved ones. I have researched the traditional foods served, or offered during this holiday. During el Dia de los Muertos the following foods are prepared: pan de los muertos which is bread of the dead (there are over 200 different kinds of breads), mole which is a thick sauce made from a variety of ingredients including chilis, sesame seeds, herbs, spices, chocolate/fruit, atole which is an ancient drink made from corn meal and water flavored with various fruits, alfenique which is a special confection used to fashion skulls, fruits and other figures.
When the great holiday of Thanksgiving comes to mind, most people think of becoming total gluttons and gorging themselves with a seemingly unending amount of food. Others might think of the time spent with family and friends. The whole basis of the holiday is family togetherness, fellowship, and thankfulness for blessings received during the previous year.
Hispanic food traditions in Spain are more “sacred and ritualistic” than American food traditions. They eat garbanzos, gazpacho, picadillos, pisto chock, eggplant, nisperos, higos chumbos, etc. It’s very common to eat fruit for a dessert. For breakfast it’s a no-no to eat eggs, instead its fruit or toast. Cereal is okay to eat if you’re a kid. Lunch is their main meal, and usually is a three-course meal. After lunch a la siesta takes place, which is a rest period usually for about two hours after eating. For snacks, Hispanics may have a pastry, muffin, or maybe chocolate milk. Dinner is usually a light meal. They have a somewhat strict eating
Much of Guatemalan life revolves around families. Guatemalans say that parents are espejos (mirrors): through them, you learn who you are and what you can become. Children are able to depend on their parents for advice and guidance throughout their lives. Family members tend to live near each other, and Guatemalans rarely live or spend much time alone. Families also care for elderly relatives, and godparents (padrinos) are considered an important part of the family. Guatemalan women tend to marry young and have many children. Women give birth at home, though in cities they may go to a hospital (family life). The typical rural family is industrious; men usually work the fields, while women care for the children and weave beautiful textiles with motifs that are unique to each community. A diet of corn, beans, and a wide variety of fresh fruits and vegetables is standard. Chicken and rice dishes are also common. Beef or pork is less common among the poorer classes, but popular among middle and upper sectors in both town and country. Among a variety of native dishes, on festive occasions Guatemalans of all classes serve tam...
However in Mexico the main element of each dish is typically the meat, normally pork or chicken. You also tend to find more fried food in the Mexican cosine. Especially one of My favorites carnitas. Carnitas is just fried pork, usually a taco or just served with beans rice and a tortilla. On other hand Cubans typically lean towards seafood. All types of seafood and mahi-mahi ceviche being a very common Cuban dish. Most dishes include lobster or shrimp in tomato sauce, mixed salads, rice and
Josephine parents are from Central America and therefore is her culture. In her culture the head of the family decides solely on the meals menu. The head of the family, the father, has to be heeded and since they try as much to conserve their culture, they will prefer having their traditional foods to others. The traditional food of the Latin Americans is mostly fried and therefore, most of Josephine’s food will have a lot of fats. Guatemala’s cuisine is depended on their religion and the Maya cuisine is responsible for the largest share of their traditional foods. The key ingredients involved are corn, chilis and beans. On her mother’s side (from Honduras), their most popular dish is baleada which represents their gastronomy. The meal has flour tortilla folded and filled with refried beans and Parmesan cheese or sour cream. Sometimes they may decide to add roast meat or scrambled eggs. The mothers are responsible for cooking the family’s meal which is mostly their traditional food. Both the Guatemala and Hondurans enjoy freedom of worship with Christianity their main religion. They are very friendly people and open in
Tamales are an important North and Central American food and have been around since as late as eight thousand B.C. They have an incredible and expansive history shaped by many areas and many peoples. Tamales are important culturally and ritually in a variety of places both near and far. The process of making tamales is very time consuming and has many steps that all must be attended to with care. There are many different types of tamales, which are all served in different ways. Tamales are vary important and have been since their invention. Despite all the change that has occurred in the world, tamales have remained a staple in Central American cuisine.
“Churros came from an ancient Chinese salty dish called youtiao which then the Portuguese got ahold of it and introduced it to the Europeans who then replaced the salt with sugar then the Spaniards introduced it to Mexico”. Paletas are made with fresh delicious fruits and sold in either carts or kioskos at markets or mostly anywhere. They are really good to have on a hot summer day, but also a mangoñada is very healthy and made with real fruit which is usually chopped mango that is blended with ice then combined with chamoy, chili powder, and lime.
The purpose of Thanksgiving in Canada is different from the Americans. But even though the reasons for giving thanks are different, many of the customs are the same. Canadian Thanksgiving was originally started to give thanks to God for a bountiful harvest. This was when there were lots of farmers that grew crops. Now we give thanks for everything we appreciate. Some farming families still give thanks for a good crop.
Madagascar’s cuisine can be clearly marked by its sheer simplicity. The food is prepared without too many spices, but the lack of spices does not make the food dull and bland. Cuisines of France, China, India and also East African and Arabian cultures have all made their influence felt in Madagascar. The traditional cuisine of Madagascar consists mainly of rice. The rice is called “Vary” and it is typically eaten with some accompaniment, which is called the “Laoka”. As you move down the country towards the southwest regions, you will get to eat rice that may be supplemented or replaced by ground maize. However rice is the main diet of the natives, and is available in bounty. The native people have become very resourceful in developing huge numbers of scrumptious preparations with this one simple grain.
Mexican food has a long history, it is believed to come from the mayan Indians. They were mostly hunters and gatherers and corn tortillas with bean paste was a common food item and they also ate wild game, topic fruits and fish. Spanish cuisine had a lot of indulgence and influence on Mexican cuisine. They brought garlic, dairy products , herbs ,spices, and wheat. Earlier mexico did not use ovens and heated food over open fire by using iron skillets and ceramic ware. Earlier a large amount of beans, avacados, and nopal cactus was used which is now replaced by tomatoes, chilli pepper and various types of corn formed the traditional Mexican cuisine. Barbacoa is usually a Mexican barbeque which is very different from that used today. It is basically steaming and smoking the meat. It adds a lot of texture, aroma and moisture to the meat. This method includes a cauldron filled with hot water placed on a coal bottom. A grill is placed on the top of it on which the meat piece is placed wrapped in maguey leaves. The meat is made with beans, spices, and various other vegetables that are then used for making the soup. Barbacoa today is reffered to as slow cooked