Recipe Structure Analysis

The recipe structure is similar to something one would find in a Western cookbook, which makes sense, since the book was published in New York. First, there is a small paragraph introducing the recipe, and explaining that there are several different ways to make arroz con pollo. Each recipe has certain ingredients that are special to the culture making the dish. Next, there is a long list of ingredients that rivals any other recipe we have analyzed this semester. Finally, the instructions are written in paragraph format, instead of in a numerical list. This is the most practical way to present the instructions, since there are many of them, so a list would take up too much paper. Overall, it is a clear and concise format that is easily read.
Many methods and techniques are utilized in this recipe. One must mince and pound the garlic, rub the chicken with spices, and then let it chill for at least two hours. In order for the chicken to chill for a long amount of time, a person must have reliable electrical power to keep a refrigerator. Next, they would need a

baking pan and a stove to brown the chicken. Pre-mixed spices are added to the pan after the chicken is browned. The rest of the recipe is simple, only requiring that the water be brought to a simmer, and a little time in the oven. Some of the methods are difficult, such as browning the chicken, while other methods are not. However, all of them are accompanied with in depth instructions as to how they should be prepared, giving time amounts and an exact measurement for the amount of water the rice should be boiled in. Although some of the techniques seem easy, they are deceivingly difficult.
This recipe uses these ingredients: garlic, salt, paprika, chicken pieces, olive oil, annatto oil, chorizo sausage, bell peppers, tomatoes, ground cumin, oregano, small capers, pitted green olives, beer, long grain rice, water, and a previously frozen banana leaf. Through analysis, it becomes noticeable that none of the ingredients are native to the Americas. Chicken comes from India, rice from China, and cumin from the Far East. In other words, this recipe would have been impossible to make in the Americas before Columbian contact. This is more noticeable since the introductory paragraph mentions that Latin American versions of this recipe use long grain rice, but rice is not native to this area. Arroz con pollo is made through a combination of ingredients that are from every corner of the world, and could only become popular in modern times, with higher levels of globalization.
At the very end of the recipe, it mentions that it makes enough food for six people.

This is enough for a small meal between friends, or for one family. There is no information on how to obtain ingredients, but they would be found in a bodega. Other ingredients, such as cumin and garlic, can be found at any grocery store. The introductory paragraph mentions that there are many different ways to make Arroz con Pollo, and breaks down which regions use certain ingredients. However, it says that the use of a banana leaf is unusual, which removes it from any one cultural context. As far as I know, banana leaves are not used in any one Latino culture, so this recipe does not have a single, cultural identity. This recipe is written for a cook who is very detail oriented. Times and measurements are very specific, and it is necessary that they be followed in order for the recipe to be delicious. Anyone can make

this.
In a cultural context, this is either a part of a dish or a full dish. In Peru, it is popular to serve arroz con pollo with Papa a la Huancaina, but in other countries it can be served by itself. It depends on which culture is tied with the food. It is either a lunch or dinner food, and is popular in Latin America.
This recipe goes with the readings from Visser. The use of chicken in a dish was analyzed by Visser, and it was found that it originated in India. These readings can be applied to this recipe by looking at the ingredients she analyzed and applying them to arroz con pollo, or by using the same technique on this recipe. Every foodstuff has a specific origin that defines it. This is also true with Arroz con Pollo. Also, it ties into the fieldtrip to East Boston, where there is a high Latin-American presence. Many of the ingredients in this recipe were found in this area, but certain stores carried specific items according to the culture they were associated with. Although most Americans see Latinos as one culture, this is entirely untrue, and this recipe helps to indicate it.