LATINOS: Mexicans, Central Americans, South Americans and ...



LATINOS: Mexicans, Central Americans, South Americans and Caribbean Islanders

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 sautéed 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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