Mexico has 31 states and 1 Federal district which is Mexico City. While the overwhelming majority of Mexicans today speak Spanish making it the largest Spanish speaking population in the world there is no single official national language of Mexico. The colonizers of Mexico forced the Spanish language on the natives, but in the 1990s the government recognized 62 indigenous Amerindian languages, including Aztec, or Nahuatl, and the Mayan family of languages, as national languages. About 6 % of the population is non-Spanish speaking, and some indigenous Mexican words have become common in other languages, to include English. Examples are: chocolate, coyote, tomato and avocado all originated in Nahuatl. Mexican culinary norms vary widely based on income level and social class. The diet of working class Mexicans includes staples such as corn or wheat tortillas, along with beans, rice, tomatoes, chili peppers and chorizo, a type of pork sausage. Empanadas, which are handheld pasty pockets that can contain savory or sweet fillings. The diets of middle and upperincome Mexicans are more closely aligned with diets of Americans and Europeans and include a wide variety of food items prepared in wide range of culinary styles. These food cultures are based on even deeper food cultures of certain individual groups. The deep connection between the heritage and culture of a place and its food is based on basically “you are what you eat”. Mexican cuisine stems from a long and varied history and throws a lot of light on some of the turbulent times this culture has had to face. Mexican food and culture has had a long standing relationship of sorts that adds tremendous personality to the study of this race. The study of Mexican history an... ... middle of paper ... ...Mexican culture today. Combining the traditional and native ingredients, with the more modern ingredients of Europeans, Mexican culture food has found a unique character to it that cannot be replicated anywhere else in the world. There are minor discrepancies in tastes and preferences that do occur from region to region, but this is something that is perfectly understandable, and it happens in almost all countries across the world. The history of Mexican cuisine is as varied and rich as the history of the land itself. There are so many delicious recipes cooked all across the country, that to place them all in a single compilation would be almost impossible. The constantly changing times and influences on the culture have led to many revolutions in the cuisine as well, and all this has lent a personality to the Mexican food culture that is truly unique in nature.
I don’t really like chiles, but because it bears a lot of health benefits, my mindset with the chiles have changed. “The Joy of Jalapeños” written by Jose Antonio Burciaga, an author and a Chicanismo expert, is an essay that talks about the author’s personal relation with the jalapeños, where he demonstrates the various kinds of health benefits of the chiles, the Chicano’s masochistic cuisine and culture, and his own analysis about it. And through his own experiences, and thoughtful and careful examination of scientific evidence about the health benefits of a jalapeños, Burciaga have persuaded me into consuming more jalapeños.
When the Spanish migrated to the Americas during the colonial period, they had a particular food preference and attachment to wheat bread. Elite whites looked at corn as an uncivilized product, but the people of Mexico also remained hesitant to growing wheat. The introduction of wheat in Mexico began to be prepared as tortillas, since this was what the native women knew best to do. This tortilla discourse, as explained by Pilcher, “correctly recognized maize as the root of self-supporting communal life, and this a barrier to modernization, although for cultural rather than nutritional reasons. Nevertheless, the ultimate incorporation of peasants into the national economy came not through the elimination of corn, but rather through its commodification”
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?
Coming from a mexican culture, I am blessed to have a rich variety of traditional delicious home made recipes. Most people my age always salivate to the idea of their grandmothers making that amazing dinner. Mostly all americans can agree on the superb taste of the mexican food, and one of my favorites and most traditional of them all is the famous “Mole sauce”. It is made on special occasions such as birthdays, christmas, new years, and teenagers first communion at the church. This complex dark red spicy/sweet sauce has a legend behind its creation. It is believed in the mexican culture that it was made for the first time at the Convent of Santa Rosa in Puebla early in the colonial period. The convent nuns went into panic one day as they found out the archbishop was paying them a visit and they had nothing to prepare for him due to lack of wealth. The nuns prayed and put together the scraps of ingredients that they had left including chilli peppers, day old bread, nuts, some chocolate and spices. After they killed a turkey, cooked it and served it with the sauce on top, the archbishop fell in love with the dish. They asked the nuns about the dish and they responded truthfully with “I made a Mole” which is the anctient word for mix in spanish. There is also a few variations of this sauce within the mexican community, but the one I will be instructing you how to make is the traditional recipe that my grandmother learned from her grandmother; Mole poblano.
The preparation and flavor of food in Mexico can vary significantly based on the region. The basis of most cuisine is rice, beans, meats, and vegetables served with either flour or corn tortillas. Dining is considered a time for socialization with varying mealtimes that can begin late into the evening. Depending on the people, their socioeconomic status can influence the availability and nutritional value of food in certain areas of Mexico. Due to geographical and climate limitations the Polish food choices are limited to potatoes, vegetables, meats and dairy products. All of which may be changed depending the growing season that can have a significant impact of food availability. The Polish American diet is frequently high in carbohydrates, sodium, and saturated fat (Purnell & Paulanka, 2008). This type of food preparation should be taken into consideration when interacting with individuals from this culture. The influence of the catholic religion impacts both the Mexican and Polish cultures...
I have researched about 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.
I am familiar with both the Mexican culture and the regular American Culture. Those two cultures aren’t alike. Mexicans celebrate different holidays. In American culture, we celebrate 4th of July because of the declaration of independence. But in Mexican culture, we also celebrate Independence Day but on the 16th of September, because we won the war against the Spaniards. Also, in American culture we celebrate the holiday that all kids love, Halloween on October 31st. Halloween is a day to go trick-or-treating and have fun. In Mexico, we celebrate “El Día De Los Muertos “(Day of The Dead) on November 1st. Day of the dead is a day where we remember all the people that have died and that holiday is in honor of them. Mexicans also celebrate “El Día De Los Reyes Magos” also known as “Day Of The Three Wise Men”. This day is celebrated for the day that the three wise men took each 1 gift to the Virgin Mary’s son. Columbus Day is a holiday that is celebrated in both American and Mexican culture. But besides the holidays, Mexican food is different from the all American food that is seen everyday. From pozole, tacos, quesadillas, and so many other foods, the cultures aren’t the same.
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
Mexican Americans have combined both cultures and reinvented the taco so that it can assimilate into American society, yet still be connected to their Mexican ancestry. Immigration was pivotal for the Mexican American cuisine because people brought ideas, cooking styles and recipes from Mexico to the United States, but throughout this cultural interaction the original recipes are altered to fit their new society. In 1924, taco wagons started to sell tacos because a wave of migrants from Central Mexico came due to the Mexican Revolution. The selling of tacos in the streets of the U.S. was driven by Mexican immigrants that want to feel at home by eating traditional home dishes and creating a “little Mexico” within the U.S. borders. Pilcher even states, “The Mexican American taco combined North American ingredients with Mexican sensibilities. They were created by migrant and ethnic cooks and reflected an emerging Mexican American identity.” This further supports how the Mexican American identity was created from a mix of two distinct cultures and how food is a vehicle through which immigrants can claim their cultural citizenship. This led to the evolution of the soft tortilla into the hard shell taco so that it can conform and appeal to the American consumer. This innovation of the hard shell taco
Burritos are more popular in states like in Sonora or Sinaloa, however something really popular in Mexico City are tacos. And not talking like the ones from Taco Bell, but actual tacos. When walking around the city, something easily found are street food vendors. There, you can find a big variety of tacos such as pork, steak, chicken,fish, and the most popular, al pastor (pork and
One of the greatest influences of Mexican food was the Aztecs in the fourteenth century. Some of the foods they ate are still eaten today and some are even staples of the Mexican diet. Corn, corn tortillas, beans, and avocados are significant to Mexican food. Another major influence was the Spanish conquistadores from the fifteenth to nineteenth century. They brought various foods and ways of cooking that were used in Europe. They taught the locals to cook with wine, garlic, and onions. The conquistadors also introduced imported beef and cheese, which is another staple in Mexican food. The most important product the Spaniards brought was rice, changing the way Mexicans have eaten, making it a key component to the diet and culture of Mexico. Like all of the other ingredients and recipes concocted by the Aztecs and conquistadores, these foods and techniques are still used frequently today.
Hispanic America language has some strengths and weaknesses as observed in the article and this makes it one of the influential groups in the United States. It is also important noting that those who belong to this group originated from various parts of the world. The strengths in the pattern of communication make this language one of the most adorable languages in the world as many people feel respected whenever they talk to someone from this particular group. The weaknesses that can be identified only show how people tend to believe they are shy, but it is as a result of respect for
Firstly, one aspect that is both Mexican and American is the cuisine. The original food for Mexico is very spicy and most of the time very colorful as well. Mexicans use spices, peppers, tomatoes, and cheese in many of the native dishes. They use an assortment of meat: pork, beef, lamb, and chicken. When Mexican restaurants spring up in the United States the food is toned down to appeal to Americans. The Mexican Americans use less spices to make the dishes milder rather than the hot, spicy native food. The food, still Mexican, takes on the likeness of American food. This is shown in the United States by all of the Mexican American restaurants such as Taco Bell. Therefore Mexicans have Americanized their food. “For Hispanics live on this side of the border, where Kraft manufactures Mexican-style Velveeta, and where Jack in the Box serves Fajita Pita.” (Rodriguez 131). Americans complement the Mexican style and the inverse.
The rich warm smells of Mexican spices permeate our house during every season. Family and our Mexican culture is an issue that is important to my family and me. I was born and raised in the United States; however I am still deeply rooted in my Mexican culture.
Mexican food is influenced by the ancient civilization. For examples the Mayans ate corn tortilla with a bean paste that covered the tortilla. The Aztec found out that mixing and squishing different types of vegetables makes a savory appetizer they call salsa. They also learned how to make what are now called tamales. When the Spaniards came they brought over milk, rice and other products that were new to Mexico. But have now remained in the cuisine.