“La Bandera” (The Flag) is a typical plate that came from the Dominican Republic .This dish has pass from generation to generation even children at age14 start cooking the traditional dish. “La Bandera” (The Flag) dish contains white rice, stewed red bean, and stewed chicken if you don’t like red bean or don’t have it at home don’t worry you could replace it with black or white bean. You are probably asking yourself what is so special about this plate? The special thing about this delightful dish is the “sazon”seasoning. If you had ate “La Bandera” you know what I am talking about, but if you haven’t consumed “La Bandera” is a dish that you could eat at lunch and dinner it also contain flavor, protein and fiber. Most of the Dominican eat this dish every week. If you go to a Dominican home you always see a bag of rice, a lot of bean and a portion of meat in the freezer that is ready season in a Ziploc bag. The dish that I make is the classic version because that is the way that my grandmothers and mother teach me and it tastes much better. Everyone always ask me what is the secret when they taste my food ,but it no secret it just the traditional classic version you just need to know all of your ingredient and when you are preparing the dish you always need to be tasting you don’t want your food to be salted. When I serve “La Bandera” to my family I always put in the side salad, avocado, a plate with Tostones (plantain) Tostones are fried, mashed, then re-fried and served, and the thing that never can be miss in a Dominican table is the Con-Con in other word is the burned rice that is left on the bottom of the rice pan when it is cook it get hold of most of the flavor... ... middle of paper ... ...until a sauce is formed. At that moment serve with white rice along with the sauce of the chicken and the red bean and enjoy (http://www.dominicancooking.com/dr/our-food/pollo-guisado-stewed-chicken). If you one day want to taste “La Bandera” I would highly recommend you to go to Liberato Restaurant in the Bronx their chicken it so tasty that you will not regret it. Even the cop and firefighter would stop and eat “La Bandera” it little expensive but it worth the penny. There is also a lot of Dominican Restaurant in Washington Height that do “La Bandera” like the Mofongo House their chicken also tastes so good and their rice and bean. I am so glad of bringing a part of the Dominican culture dish to the United States. Where different type of culture around the world would get a chance to taste “La Bandera”. A dish that represent all of the Dominican in the world.
In the beginning, Burciaga provides a brief history when Taco Bell was established. First starting in Mexico City and then spreading throughout the United States, the chain sold “mild imitations of the real thing” (382). Many Mexican businesses and people protested against Taco Bell because unlike homemade tortillas made from hand, they used “prefabricated hard tortilla shells” (383) that tasted nothing like real Mexican tacos. Additionally, the restaurant also combines food and makes up names so that it appears different. From Enchiroto, a combination of a burrito and enchilada, to Cinnamon Crispas, known as bunuelos, Burciaga points out that “the Taco Menu can be a mystery if one is not familiar with the renamed food items” (383).
When most people hear the word “Mexican”, a person instantly thinks of food. This is because Mexicans have been known through out America as a culture to have a variety of some of the best dishes. Hispanics males take pride in working, just as the females take pride in cooking. The women don’t do it just for the heck of it, they make a form of art and also competition. Every Mexican family has a person who competes with another, to see who can make the best dish. Mexicans have different dishes from soups to rice. The one soup you will here in the Mexican generation is pozole. This is a soup that consists of pork, hominy, and spicy herbs. This recipe has been in my family for a more then a decade, and now I share it with you. In order to cook this soup and make as good as Mexicans do, you must possess a certain passion for cooking. Most Mexicans do so do you?
The last step of this recipe is waiting. The master pot should be left on low heat for about one hour and a half to two hours while stirring consistently to prevent sticking or burning to the edges of the pan. The sauce can be thinned if too thick by simply adding some more, you guessed it, chicken stock. When the sauce is done, my grandmother usually puts some salt and pours it on some cooked chicken with rice on the sides. The rice she makes (another traditional dish) is delicious and requires a recipe of its own. But after the sauce is nice and ready, pour it on your choice of poultry or even get crative. The end result is always a happy mouth and a taste of mexican heritage itself. Enjoy.
Many people hail “The Star Spangled Banner” as the greatest piece of American music. The audiences of America’s national anthem seem, instinctively, eager to express their respect by embracing the notion to remove their hats and stand up. However, not many people ponder over the question of what “The Star Spangled Banner” truly means. What does it mean? Why does it deserve so much reverence and honor? What exceptional difference allows it to prevail over the masterpieces of prominent composers like Mozart and Beethoven? The answer is fairly simple. “The Star Spangled Banner” symbolizes America’s perseverance, its set of moral laws and ethics, and its history that constitutes what America truly means.
Cuban cuisine has been influenced by Spanish, French, African, Arabic, Chinese, and Portuguese cultures. Traditional Cuban cooking is primarily peasant cuisine that has little concern with measurements, order and timing. Most of the food is sauteed or slow-cooked over a low flame. Very little is deep-fried and there are no heavy or creamy sauces. Most Cuban cooking relies on a few basic spices, such as garlic, cumin, oregano, and bay laurel leaves. Many dishes use a sofrito as their basis. The sofrito consists of onion, green pepper, garlic, oregano, and ground pepper quick-fried in olive oil. The sofrito is what gives the food its flavor. It is used when cooking black beans, stews, many meat dishes, and tomato-based sauces. Meats and poultry are usually marinated in citrus juices, such as lime or sour orange juices, and then roasted over low heat until the meat is tender and literally falling off the bone. Another common staple to the Cuban diet are root vegetables such as yuca, malanga, and boniato, which are found in most Latin markets. These vegetables are flavored with a marinade, called mojo, which includes hot olive oil, lemon juice, sliced raw onions, garlic, cumin, and little water.
It originates from Medellin, which is located in the Antioquia region. It is a plate made up of rice, ground meat, pork rinds, plantains, fried eggs, chorizo, arepa, avocado and red beans. In this dish one can see the history of Colombia. For instance the pork rinds and chorizo came from the Spanish conquistadors. The avocado came from the Brazilians. The chorizo, pork rinds, and plantain are all fried in oil, a cooking method taught by the African slaves. In addition, one can see how the region influenced the dish as it has red beans, a food that is well known in the Antioquia region where Ls Bandeja Paisa originated from. In conclusion, one can learn a lot about a culture through its food and
The term Tex-Mex refers to food that originated in Southern Texas and Arizona, and is most often used to describe the combination of American food products with the cuisine of Mexican-Americans who immigrated to this country. Some purists dismiss Tex-Mex as simply “really bad Mexican food,” while others say that it’s unfair to make that comparison—Tex-Mex is a cuisine all its own. Although the debate will probably never truly end, an understanding of how this type of food came to be and what makes it Tex-Mex is helpful in understanding why it’s different from Mexican food.
The audience might feel confused at the very first sight, but they would understand the elaborate design behind the name after knowing the storyline. However, the American adaptation, Tortilla Soup, employs a typical Mexican dish in naming the film, which impresses Latinidad or Mexicanness for the audience.
“La Bandera” (The Flag) Is the name of the National Dish of Dominican Republic, which represents its National culture, like the Flag. It became a National Dish in……….. and since then it has become an important national culinary representation for Dominicans in the US since an enormous emigration between the years of 1960-1990 became established as a diaspora in New York City. This dish has a blend of the indigenous Spanish, Africans, and even Taìno influences. This is a very filling, satisfying and delicious dish that is cooked very often in the Dominican household, typically for lunch up to 4 times a week and is for sure the largest and most important meal of the day. Is quite healthy as well since it uses local ingredients, which are commonly grown in the country. Is normally consumed at home among family members, friends and sometimes neighbors. Apart from this dish being cook on a normal day for lunch, you can also find it in the buffet of many events, special occasions, at restaurants and even on the street vendors around the cities.
At the most southern part of the Mexican Republicans the "trova" a style of a song that was popular in the early twentieth century. It began in Cuba but is similar in many different Latin american countries. For “trova” its where you have your guitar and you serenade someone almost, it was very popular but in in the late 19th century.
Hutchinson, Sydney. Merengue Típico in Santiago and New York: Transnational Regionalism in a Neo-Traditional Dominican Music. Society for Ethnomusicology, University of Illinois Press,: 50, no. 1 (2006): 37-72.
Occuring every two weeks, my culinary class experiences cuisine from countries such as Ireland, England, India; the latest being from Peru. The meal had a dish called lomo saltado and a beverage chicha morada. Lomo saltado is beef marinated in soy sauce then stir fried with onions and tomatoes, prepared with rice and french fries. It’s influenced by Chinese cuisine. Chicha morada is brewed by boiling corn with pineapple and clove then adding cinnamon and sugar. It contains purple corn, explaining its purple coloration.
Juan Santamaría Day, is held every April 11 to commemorate his death, Annexation of Guanacaste Day, which celebrates Costa Rica's annexation of the Guanacaste province in 1824. It is celebrated on July 25th and Patron Saint Day which is the celebration of the Virgen de los Angeles (the Virgin of the Angels.) There are also different foods in Costa Rica that are different that the US, but unlike holidays where there aren't a lot of differences, there are many differences in the food. In Costa Rica they make very good food such as Gallo Pinto, which is a beans and rice usually served with eggs and toast. Another food that’s very popular in Costa Rica is arroz con pollo which is rice and chicken with sause and it is very
The history of Cuba has a major impact on its cuisine today. Cuban food and culture is rich with Spanish influence, due to the fact that Cuba was Spain’s first colony in the Caribbean. This cuisine has been influenced by not only Spain, but also Africa and Portugal. This causes their cooking style to have a unique twist compared to the other islands in the Caribbean. As a result of rationing, many food items are limited for Cubans, such as meats. Therefore, foods that are more available are used in most meals, such as rice, root vegetables, plantains, fruits and beans. These ingredients are native to Cuba, which makes them more accessible. Criollo is a sauce that serves as a base for many meals. It is a combination of garlic, onion, cumin,
Tradition is a part of all cuisine; it adds interest and value to dishes all around. Mexican’s cooking has kept many of their traditions, especially when it comes to their famous side rice and beans. Refried beans are a staple in all Mexican restaurants, and it’s important that they are a delicious pairing to all dishes. What makes refried beans so interesting? Its history, misinterpreted meaning, and how it’s still being made the same. It’s not often one sees the method change with this classic Mexican side.