Growing up, spicy foods weren’t one of my favorite flavor profiles in dishes. I tend to avoid such cuisines that use bold spices and ingredients such as curries and moles, and “jerk” anything. As my palate became more advance I am now able to tolerate a little heat and kick with my food. Speaking of which, the cuisine of the southwest region of the United States has really become one of my favorite cuisines. The flavors are bold, the use of indigenous ingredients and the cultural blends make its food what it is. In this paper I will take a closer explain the history of southwest style cuisine, as well and taking about the different states and the foods that come from those areas of the southwest, that make up its cuisine which includes Texas ( Tex-Mex), New Mexico ( New Mexican), and Arizona( Sonora).
To begin, I will talk about the history of southwest style cuisine. The southwest got a lot of its influences from Spanish settlers, Native American and native Mexican tribes during the early settlement days of America. These influences spread not only throughout the southwest but spread to areas of southern Utah and Colorado as well. The settlers adopted a lot of the native’s customs, one of those tribes being Navajo. Some of the early farming was beans, chilies, avocados, corn, and tomatoes. These vegetables and legumes are now known stables in many southwestern style dishes. The Spanish settlers brought the ingredients of cheese, lard and rice, and with time, the influences of Mexico and the “cowboy” style of living further influenced a lot of the southwest. New Mexican cuisine is the most favored of southwest, followed by Sonoran style, which is popular in Arizona( “American Southwest food”.).
Next, I will go into de...
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...2014, from http://www.mapsofworld.com/pages/mmmerica/united-states-of-mmmerica-cuisine-of-the-southwest/
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The History of Tex Mex Cuisine In, Of Course, Texas! (n.d.). The History of TexMex Cuisine In, Of Course, Texas! Retrieved May 4, 2014, from http://www.streetdirectory.com/food_editorials/cuisines/international_cuisine/the_history_of_texmex_cuisine_in_of_course_texas.html
When we see Texas, we remember today mainly for its BBQ, Football and Black Gold, Texas tea. However, there is much more than just the usual itineraries that we find in most other states as well. Molly Ivins in her essay “Is Texas America” categorically states that, “Here's the deal on Texas. It's big. So big there's about five distinct and different places here, separated from one another geologically, topographically, botanically, ethnically, culturally and climatically” (Ivins). This is a true belief from Molly Ivins of how huge Texas was and how the demographics changed in each geographical location in Texas. The population of Texas and the demographics are two essential factors that include many important parameters in deciding the history of any state. The presence of many ethnic groups further adds to the diversification of
"BROWN, HERMAN," Handbook of Texas Online (http://www.tshaonline.org/handbook/online/articles/fbr86), accessed November 30, 2013. Published by the Texas State Historical Association.
Calvert, Robert A., Arnoldo De Leon and Gregg Cantrell. The History of Texas. 4th. Wheeling: Harlan Davidson, Inc., 2007. Print.
Colombia is famous for many types of cuisine. In America, different states/areas are known for different types of food. For example, the coastline has great seafood and the south has awesome comfort food. Colombia is divided into 32 departments, or country subdivisions. Each area has unique dishes that reflect their department.
Mexican culture is perhaps the largest influence on the state of Arizona, affecting the cuisine of Arizona quite heavily. Mexican food is widely popular in Arizona, meaning that there are plenty of local Mexican restaurants, each giving a unique experience. Mexican culture also has strong ties to the history of Arizona, as it was once territory belonging to Mexico. Mexicans who inhabited the region over a century ago fought with tribes native to the land in order to wrest control from them. However, war erupted with America on April 25, 1846. The war, now known as the Mexican-American War, resulted in the Mexican Cession. The Cession effectively indoctrinated the states of California, Nevada, most of Arizona, and various sections of other current day states. The war’s start can be contributed to many things, one such reason being the acceptance of Texas as a recognized state by the U.S. This created a great deal of tension with Mexico, as Texas was once their territory, until Mexicans and Americans overthrew the governor of the region and appointed their own leader, Samuel Houston. Houston then brought Texas in as a state to the U.S. in order to assuage any aggressive acts by Mexico. However, tensions soon flared when several small incidents along the border of Mexico and Texas lead to the war. Many politicians in the northern states opposed the war, claiming that it was an attempt of the southern slave owners to gain influence in the new territory. While most of the territory of Arizona was obtained by the end of the war, it was the Gadsden Purchase that attained the rest of the state, along with the southwesternmost part of modern day New Mexico. The purchase gets it’s name from the United States ambassador to Mexico, James Gadsden, who signed the treaty approving the purchase of the territory in the year 1853, not all too long after the
After an eventful night of dancing at nightclubs, I never expected to have the most flavorful tacos reach my mouth. At four in the morning we found ourselves at a small, local hole-in-the-wall where most tourists would not be caught dead at. Even though they were the greatest tacos I have ever had, what I ate most while I was there was tortilla soup. Topped with melted cheese and strips of fried tortillas I devoured a bowl from a place our friend Oscar worked at, Margarita Grille. I am not a soup person but this is something I still crave weekly, as well as the salsa they served. Fresh roasted tomatoes were crushed at our table and mixed with garlic, onions, jalapenos, cilantro and juices of a lime. A scoop of the colorful vegetables on a warm, salted tortilla chip will satisfy your taste buds and keep you going for more. Because Margarita Grille was only a couple blocks from our hotel in the “old town” of Puerto Vallarta, we ate there five or six times. Being an outdoor restaurant, there were always stray cats meandering around for scraps of dropped food. People were told not to feed them, but I think they were a pleasant reminder of being away from
Tex-Mex is a fusion of Northern Mexico and Southern Texas culture that initiated some time after the Spanish-American war when Texas was originally a part of Mexico. Tex-Mex can be used to talk about food as well as music, a culture in its own community. Tejano music dates far back into the mid-part of the 19th century, starting with a “more pop-oriented urban form relying on keyboards and synthesizer in place of the accordion.” (Broughton, 2000) It is said that this genre of music initiated when German, Polish, and Czech immigrants introduced the accordion, and from then on, evolved into three subgenres of Tejano music. Something that stands out about Tejano music is its instrumentation and orchestration as seen in conjunto, Banda, and grupo, the three subgenres that emerged throughout the spread of time with the influences of many artists
The typical Cuban cuisine and common food rituals have their origins mainly in Spanish dishes, like arroz con pollo (chicken and rice) and paella; pork is served in diverse forms, chicken, and rice, and seasoned with sofrito (a mix of spices).
Overall, Texans partake in similar food culture, but they also differ in small ways. Texas culture is highlighted by its traditional food groups and food style. All traditional Texas foods are cooked in Mexican inspired cooking styles. Mexican cooking styles influence traditional Texas foods, because Texas was originally apart of Mexico. Before the state of Texas was established, the original settlers technically lived in Mexico. The settlers and natives combined their knowledge of food and created a new food style. This new traditional food is call “Tex-Mex.” The ingredients of Tex-Mex change with the different landscapes. For instance, in the western region of Texas, food is composed of wild game and crop from the area. Western Texas wild life is made up of buffalo, cow, and javelina. This food group is often paired with native crops such as, corn, beans, and squash. “Traditional foods reveal the strong cultural tied between Mexican Americans and Texans” (Tex-Mex foods 2016, pg. 4). In the coastal region, foods differ greatly from the western region. On the coast, traditional foods consist of fish, birds, and variations sea organisms. It is a part of coastal culture to cook foods with these components. Though western and coastal food cultures are very different, they share the same Mexican inspired cooking styles. In the eastern region of Texas, wildlife thrives. In east Texas, you can find
United States Census Bureau, 2014. State & country quickfasts. Retrieved from http://quickfacts.census.gov/qfd/states/21/2108902.html on February 25, 2014.
Cilantro Tamales isn’t a typical Mexican restaurant. Upon entering you are immediately greeted with warm smiles, and are led to a bamboo chaired table with all sorts of hot sauces and other sizzling toppings to greet you. The air is filled with spices. The cinnamon and jalapeño aromas mingle and make the mood rich. Every dish on the menu seems delicious and it is always difficult to decide what to order. I always think that any dish which I don’t try gives me the excuse to come back again. Everyone who eats at Cilantro Tamales gets to have an unlimited amount of their fresh, homemade salsa with warm, salty tortilla chips. The thick chunks of tomatoes and onions with hot peppers and cilantro make a perfect combination for anyone’s taste buds. The waiters and waitresses carry immense trays burdened by the weight of great tasting meals, and each dish has enough on it to make mountains jealous. The delicious food is not the only reason Cilantro Tamales stands out. The restaurant itself is rich with culture and flavor. All the walls are a shade of bright yellow or sun burnt orange and red, which add to the Mexican feel. On the walls are historical black and white pictures of Mexico and its people which act as cultural memories of times past. The Latin and Mexican dance music can always be heard in the restaurant. I sometimes can’t help but move to its invigorating rhythm. An interesting facet to the restaurant is the hand crafted pottery.
This is because Peruvian cuisine is influenced by various cultures including those of the Inca Empire, Spanish conquistadors, and African slaves (lavidacomida.com). In the 1400s the natives from the Inca Empire sustained themselves mostly with corn, potatoes, and aji otherwise known as chili peppers. To this day Peru, also known as “The Potato Capital of the world”, is well known for its potatoes with 4,000 varieties (foodbycountry.com). Then in the 1500s the Spanish conquistadors led by Francisco Pizarro introduced new foods such as wheat, barley, beans, carrots, onions, chicken pork, and lam. However, the Spanish conquistadores also brought with them many diseases, which led to tons of natives dying and the fall of the Inca Empire. Diseases were not the only thing the Spanish conquistadors brought with them, they also brought many African slaves. This African slaves introduced new ways of cooking such as frying food. Another culture that greatly influenced Peruvian cuisine were he Chinese immigrants that arrived to build railroads in the 1800s (lacidacomida.com). The Chinese introduced ginger, soy sauce, and green onions. In addition, Peruvian cuisine has a lot of diversity due to Peru being divided into three regions, which are the coast, the Andean highlands, and Amazon rainforest. In the coast the climate is dry and seafood and stews are more prominent. In the highlands farming and
Mintz, Steven. "Food in America." Digital History. History Online, 2007. Web. 01 Apr. 2012. .
On a humid afternoon in Georgia as you peacefully rock in your rocking chair you are approached with the irresistible scent of fresh barbecue, and sweet hickory chips. As the scent lingers on, you can’t help but crave a plate of this comfort food. To those in America, this is known as Barbecue. Barbecue has been a staple food of the south for as long as anyone can recall. Not only does barbecue taste good but it helps bring people together to enjoy a special occasion or to just have dinner together. In this essay I will give a general definition of barbecue, tell a brief history on it, discuss the various styles of it, and explain why it’s so popular in the South.
Spain, the third largest country in Europe, has a strong history and diverse culture dating back to when the Iberians first inhabited the land. The country lies between the Mediterranean Sea and Atlantic Ocean and the land ranges from mountains to meadows. Over hundreds of centuries, many different civilizations have inhabited the land influencing the people there today. From the Visigoths and Celts to the Romans of the Middle Ages, Spain has received a rich history and background. One of the strongest of its cultures is the food. All of these cultures brought a particular type of food and combined and blended with the food that exists there today. Spain is very popular for olives, vineyards, and citrus fruit. Another well-liked food is garlic, including varieties of peppers and spices. Once spice specifically—golden saffron—is essential in many recipes, including the Spanish Paella. There are many distinguished Spanish foods that encompass the daily life and culture of the country.