Latin AmericaMexico

What are some of your favorite Mexican dishes?

Geography Desserts, mountains, grasslands, woodlands and

tropical rain forest. Surrounded by Pacific Ocean, Gulf of California,

Caribbean Sea and Gulf of Mexico.

Geography

Areas near sea/ocean, fish is an important part of their cuisine.

Dry areas suitable for raising cattle, beef is a staple food.

Areas where rainfall is adequate, able to grow crops.

Culture

Aztecs were the original inhabitants of Mexico

Lifestyle:› Not the wealthiest: Simple homes.› Basic essentials: bed, table, chairs usually

hand carved.› Mexican families are close-knit.› Children help family at an early age, often

working to help at an early age. Helping with crops, helping with younger siblings.

Culture

Most Mexicans are Roman Catholic Holidays

› January 6th the feast of the Epiphany: Big supper with a special dessert called a “Rosca” a ring shaped cake with a little plastic baby baked inside.

› If you get the baby you have to host a party on Feb. 2nd. Feb. 2nd marks the day Jesus’ parents took him to the temple of Jerusalem

Rosca, celebration of the coming of the 3 Kings

BABY!!

Dia De Los Muertos

Mexicans believe dead souls visit between Oct. 31st and Nov. 2nd

Families make altars with candles, photos, favorite foods and drinks of dead loved ones.

Agriculture

About half of Mexico’s people are farmers.› Corn is Mexico’s major crop› Beans are second› Seafood is important along the coastline› Other crops: sugarcane, coffee, tomatoes,

green peppers, peas, melons, citrus fruits, strawberries and cacao beans.

Cuisine

Aztecs contributed:› Chocolate› Vanilla› Corn› Peppers› Peanuts› Tomatoes› Avocados› Beans› Papaya

Cuisine Spaniards contributed:

› Oil› Wine› Cinnamon› Cloves› Rice› Wheat› Peaches› Apricots› Beef and Chicken

Characteristics of Mexican Food Corn: Ground to

make: Tortilla: flat

unleavened bread made from cornmeal.

Tacos, Enchiladas, Quesadillas, Burritos, Tostadas, Chips, Tamales.

Use the husks to steam the tamales.

Beans: are cooked until soft and then mashed to make Refried beans.

Peppers: over 30 varieties!› Range in size and

color› Taste: Sweet, Mild

to Burning hot

FlautaTostada

Tamale

Characteristics of Mexican Food

Farmers grow common vegetables such as: › Zucchini, white potatoes, spinach, lettuce,

beets, cauliflower and carrots. Less common:

› Huazontle (Wild Broccoli)› Jicama (gray root)› Nopal (tender cactus leaves)› Chayote (tropical squash)

Huazon

tle

Jicama

Chayote

Nopal leaves

Fruits: Bananas, Pineapples, Guavas, Papayas, and Prickly Pears.

Sauces and Stews:› Sauces: Mole derived from Aztec word

molli- meaning chili-flavored sauce. Made from chilies, and chocolate is added

Stews: begin with a sauce and are cooked for long hours to develop flavors.

Desserts: › Aztecs toasted and ground cocoa and

made chocolate.› Other: › Flan introduced by Spaniards and

Portuguese.› Tres Leches (moist cake with milk)› Sweet Emanadas› Sweet Bread

Mexican Meals

Desayuno: First meal of the day › Fruit, tortillas, bread or sweet rolls, eggs with

chilies- Huevos Rancheros. Comida: served middle of the day.

Biggest meal› Tortillas are traditionally served with a six

course meal. Merienda: is a snack served around 5 or 6 Cena: Dinner, most families combine

Merienda and Cena

Music

Very different everywhere in Mexico.› Norteña, Durangense, Cumbia, Salsa,

Banda, Mariachi, Acoustic guitar.› Modern: Rock, Pop.

Throughout the week we will listen to:› Banda, Norteñas, Guitar traditional music.› Cumbia: a little more up beat › Rock and pop in Spanish!

Labs

Wednesday: Beef Tostada Thursday/Friday: Flautas, Chicken Tortilla Soup and

Mexican Wedding cakes with Abuelita Hot Chocolate!