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Chapter 9, 10
LATINO HERITAGE
Latinos:
One of the largest ethnic groups in the U.S.
Comprise nearly 13% of the population
@ current growth rates, population will double in 25 years.
Has surpassed African Americans as the largest ethnic minority
Represent highly varied backgrounds
Worldview
Culturally homogeneous communities
Maintain ethnic identities,
Language
Music
Food
Highly adaptive, bicultural to total assimilation
Family vs individual
Typical Family:
Father-head of the family
Mother-homemaker
Children- cherished
LATINO HERITAGE
All countries are lands of multiple cultures and languages.
Although cuisine is highly varied, North Americans lump Latino cuisines together as one.
LATINO CUISINE
Foods commonly used by all Latinos: onions, garlic, bell peppers, chile peppers
SOFRITO
Foundation for multiple Latino dishes in all countries
Made of : onions, garlic, variety of bell peppers, sometimes tomatoes and other varied ingredients sauted in olive oil and lard.
THE FOUR PRIMARY FOODS OF THE NEW WORLD
Corn, beans, squash and chilies
Most countries have a version of the Tamale (cornmeal dough wrapped and cooked in a corn husk or other vegetable leaf)
Venezuela called hallacas
Bolivia called humitas
Nicaragua called nacatamal
- Beans are used everywhere; very healthy ingredient; source of proteins, soluble fiber, antioxidants etc; combinations of beans and grains in Latin America forms complete proteins with all 9 essential amino acids; combination lower in fat compared to other protein sources
MEXICAN CUISINE:
Cuisine much more than Tex Mex
Incorporated foods from the ancient Mayas to traditional Spanish foods brought from Europe
Uses dozens of herbs & spices, more than 150 different types of fresh and dried chilies
No one Mexican cuisine
Reflects Spanish, French and Indian influences
Ingredient availability in different parts of the country determine how products made
Whether flour or corn tortillas
Whether beef or fish
Chilies, corn tomatoes, tomatillos and beans used in all regions
Other foods and herbs include: achiote, avocados, chayote, coriander (cilantro), bananas, plantains, onions, oregano, chocolate, cinnamon, chorizo (pork sausage), epazote, pumpkin flesh, blossoms and seeds, bay leaves and a variety of cheeses.
NORTHERN MEXICO:
Meat seasoned with chile ancho, tomatoes, oregano, and a cheese typical of that area
Beans cooked with small amounts of meat and spices over a wood fire
Flour tortillas more common than corn
Menudo: a hearty tripe soup eaten in the North.
SOUTHERN PACIFIC COAST:
Use a great variety of Moles ( highly flavored sauces often with chocolate as ingredient)
Insects still consumed in some areas
Heavy Indian influence on foods
Near Acapulco, rice dishes with seafood prepared with curry, wine and jalapeno chilies
GULF OF MEXICO BORDER AREA:
Great variety of seafood are prepared
Going inland, dishes prepared with tongue, beef, tuna, almonds and chile ancho
In the Yucatan, taco fillings made from foods such as:
Shrimp or octopus in lime vinagreta or in escabeche (a spicy octopus in its own ink)
A meaty fish like cherna in mayonnaise with peas
Fish in tomato sauce
CENTRAL MEXICO:
Wide variety of dishes made with cornmeal (masa) and broiled corn
Tamales and corn tortillas widely used
Wide variety of fruits and vegetables used
CARIBBEAN CUISINE
Cuba, Puerto Rico, and Dominican Republic have heavy Spanish influence on cuisine
Many spices used are of Arab Origin cumin, oregano, cinnamon, anise
Incorporates native foods such as yucca, malanga, calabaza and corn
Spices/herbs such as annatto (substitute for saffron), culantro (similar to cilantro), bay leaves, and parsley used extensively
JAMAICAN CUISINE
Jamaican cuisine typical of Caribbean cuisine- mixture of eclectic variety of cuisines: Arawak Indian, Spanish, African, English, Creole, East Indian, Middle Eastern, Mexican, and Chinese
Arawak Indians provided: shellfish, corn, cassava - recipe, such as pepperpot soup
Spanish brought: pork, fruits - plantain & citrus, and escabeche (here - pickled fish, now known as escoveitch fish)
Africans: Yams, coconut
English: pickled meats, salted fish, puddings
Indentured servants from China, East India & Middle East: Curries, sweet& sour dishes,
Syrian dishes such as kibbeah, creole foods
Jerk: The infamous, indigenous Jamaican barbecue -- created out of necessity to use available foods, spices, herbs
Other Foods & Ingredients:
Allspice (known as pimento berries)
Bammy (cassava cake)
Broad beans (like lima beans)
Callaloo (leafy green similat to Swiss chard or spinach - cooked same way)
Chocho (same as Mexican chayote)
Ginger, pawpaw (papaya)
Plantains
Red peas (kidney beans)
Salt cod
Scotch bonnet peppers
Sorrel (red petals of a plant in the hibiscus family - petals dried for use in drinks, jams, jellies)
Thyme
West Indian pumpkin (calabaza- a large, irregularly shaped gourd)
CENTRAL AMERICA
Central American countries: (Belize, Guatemala, El Salvador, Honduras, Nicaragua, Panama, Costa Rica). Very mountainous terrain, active volcanoes male agriculture difficult anywhere except the coastal plains. Hurricanes common also.
Central America: Cultural history
Home of the Mayan culture
Most advanced in New World in writing, science and artistic achievements
Farmed different crops
Civilization declined about 900 AD and Spanish arrived in 1501. They brought more advanced agriculture along with disease. Catholicism spread also
Central America Cuisine:
Central America cuisine reflects Mexican, Spanish and Caribbean cooking- but still unique.
Tortillas are essential: made from corn and not from flour
Are thicker in Guatemala & Nicaragua
Come stuffed with beans in El Salvador
Tomatoes also important with tortillas
Corn an essential food
Use variety of fruits and vegetables with fruits common for dessert
Chilies integral to many foods
Beans popular
Seafood prominent- Panama and Costa Rica
Bananas and plantains staple foods and served in variety of ways
Hogs, goats, cattle and rice also used- heritage from the Spanish
SOUTH AMERICAN CUISINE
Northern South America: ( Andean mountains countries- Peru, Ecuador, and Bolivia)
Potatoes and the grain Quinoa endogenous to region
Peru:
Has > 100 potato varieties
Has some of the most distinctive and spicy food in South America
Preferred seasoning is Aji
- Amarillo- a very hot yellow chile used in many foods
Large Japanese community has had an effect on Peruvian
Columbia and Venezuela:
Spanish influence notable along with Native Indian influence
Hallacas - annatto (saffron substitute spice)- flavored corn tamales wrapped and cooked in plantain leaves
Coastlines of Columbia and Venezuela form southern boundary of the Caribbean
Fish, shrimp and coconut milk important
Ecuador: Birth place of the Ceviche
mixture of thinly sliced fresh seafood pickled in marinade of lime juice or sour orange juice, onions, garlic, salt, and sometimes chilies
Southern South America comprises if Chile, Paraguay, Uruguay, and Argentina
A beef lovers paradise
Argentinians eat as much as 2 lbs of beef/ person/day
Uruguayans eat beef in average of 11-13 meals/week
Beef eaten simply- grilled accompanied by relishes or sauces
Salsa Criolla- tomato, onion, pepper relish
Chimichurri- pesto-like parsley, garlic and vinegar sauce
Beef production centered on the Pampas grasslands stretching from Buenos Aires, Argentina to Asuncion, Paraguay and Rio Grande Do Sul, Brazil
In early 20th century, beef trade made Argentina wealthy.
Chile:
Also famous for fish dishes due to 2600 miles of Pacific ocean coastline
Locos- Chilean abalone
Caldillo- Chilean fish stew- chowder like soup made with prized pacific seafood called Congrio (Conger eel)
Brazil:
Not Spanish, but Portuguese, African and Native Indian influence
Portuguese: Olives, onions, garlic, shellfish, and Bacalao (Salt cod)
Native Indian: Tropical fruits and vegetables- Frommandioca (cassava root) to Caju (Green cashews)
Africans: Slaves brought to work on sugar plantations: brought okra, yams, peanuts, dried shrimp, palm oil. African influence in Moqueda de peixe (Brazilian seafood stew) - a bouillabaisse flavored with garlic, cilantro, and coconut milk
Beans are important to Brazilians.
National dish of Brazil is Feijoada (Black bean stew)- contains more than 12 different cuts of pork and other meats in addition to beans.
Serve beans at almost all meals in very flavorful dishes.
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