While I was living in Dominican Republic with my grandmother, one day I asked her to make Habichuela con Dulce and I agreed to help her with it like always. Habichuela con Dulce is a Dominican Dish, this is a desert that we often make during seasonal holidays, or celebrations. Like for example, on Thanksgiving, Christmas, New Year’s Eve or even Easter. In a more descriptive way, Habichuela con Dulce is originally made out of organic red beans that come from a local farmer, they are boiled, and made with three different types of milk that is not processed, and very small circular sugar cookies that keep you craving for more, also many other ingredients that I will get to. My grandma is a beautiful brown skin woman, with not so big not so small dark brown eyes, she’s very kind and sweet, and she’s always a giving and takes care of anything …show more content…
The red beans we used were not natural and organic like they are in Dominican Republic, these beans were canned and processed not very natural. The spices like the sweet pepper and sweet pot were mostly the same. On the other hand, all of the three different types of milks we used in Dominican Republic were totally different from the ones we used in upstate NY, which were the 2% milk, canned carnation milk, and canned coconut milk. This difference is because all of the milk in D.R is not really processed it’s more organic and most of them come straight from the cow or the farmer that’s growing them like the coconut milk, unlike the ones in America. With this being said, the rest of the other ingredients are not as organic and natural as they are produced and grown over in DR, most food in America is processed and so are the other half of the ingredients we put in our special desert. Due to this factor this takes out the special feeling into our dessert since the ingredients we use in it are not as special
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?
Of all the cuisines to choose from, I have decided upon the country of Spain from Europe and Laos from Asia. Lao cuisine is the closest to Hmong food, which is my ethnicity. The Hmong people do not have their own country to call their own, for example Lao people are from Laos and Spanish people are from Spain. Hmong people are not from Mongolia. Instead a majority of Hmong people resides in the mountains of Laos. Some live in Cambodia, Thailand, France, or the U.S. of A. Spain has influenced a large part of world cuisine. It’s techniques and ingredients have been intertwined with the rest of the world for thousands of years.
Salsa is a well known dish that is made in many ways. In the original times, it was made with a coalescence of chilies, tomatoes, and other spices. The original way of making salsa has been altered since the beginning. It originated back in the times of the Aztec, Mayan, and Inca civilizations(“History Of Salsa Food”). According to “History of Salsa Sauce”, The origin of salsa came from the South American region, mainly from the Spanish speaking countries (Lifestylelounge,lifestyle.iloveindia.com/lounge/history-of-salsa-food). The Spanish people found tomatoes and they added the ingredient into the
Hispanic families have always made time to go to the panaderia in order to buy conchas for not only their families, but the families of others. The appearance of the sweet breads in Mexico was heavily influenced by the French and Spaniards. They were the ones who introduced baked goods and various pastries to indigenous people and inspired them to create many different varieties of Pan Dulce. Thanks to them, Mexicans and people visiting this country can enjoy these sweet treats every day! In Mexico City, bakeries are more plentiful with people than gas stations and grocery stores. An element of daily life, they service customers for breakfast, a midday bite post-lunch coffee breaks, and pre-dinner snacks. Savory loaves of bread are found at these bakeries, but more common and more plentiful are the pan dulces. It's a category of sweetened breakfast pastry that includes, by some estimates, up to 2,000 unique
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
Cuban cuisine has been influenced by Spanish, French, African, Arabic, Chinese, and Portuguese cultures. Traditional Cuban cooking is primarily peasant cuisine that has little concern with measurements, order and timing. Most of the food is sauteed or slow-cooked over a low flame. Very little is deep-fried and there are no heavy or creamy sauces. Most Cuban cooking relies on a few basic spices, such as garlic, cumin, oregano, and bay laurel leaves. Many dishes use a sofrito as their basis. The sofrito consists of onion, green pepper, garlic, oregano, and ground pepper quick-fried in olive oil. The sofrito is what gives the food its flavor. It is used when cooking black beans, stews, many meat dishes, and tomato-based sauces. Meats and poultry are usually marinated in citrus juices, such as lime or sour orange juices, and then roasted over low heat until the meat is tender and literally falling off the bone. Another common staple to the Cuban diet are root vegetables such as yuca, malanga, and boniato, which are found in most Latin markets. These vegetables are flavored with a marinade, called mojo, which includes hot olive oil, lemon juice, sliced raw onions, garlic, cumin, and little water.
Many people enjoy their burritos, tacos, dancing to salsa, which originates from the Mexican culture. The Voice of Mexico Magazine, introduces the subject on “Pan de Dulce”, or how everyone calls it Sweet bread, which was brought along by Hispanics in the colonial period. It began in pastries in France served with coffee and then sold piece by piece. There are many that are are identifiable, for example a sweet kiss would be two rolled breads with jam in the middle. Over the years, it became a competition because you would have fresh authentic sweet breads, replaced by store made or ordered breads. The most widely tradition would the day of the Three Wise Men/Kings, in which sweet bread is decorated with dried fruit and gel, representing the voyage to see Baby Jesus. Inside the bread would be an artificial Baby Jesus, and whoever gets the piece with it, has to make tamales for the following
...’s national dish. Argentina’s bakeries are always stocked with Facturas in the morning because they are the most popular pastry. Many people enjoy Facturas with a cup of coffee in the morning. Submarinos are commonly found in Argentina’s cafes. They are basically hot chocolate but with a little labor behind them. People enjoy getting a hot steaming cup of milk along with a chocolate bar to “submerge” into the milk to create a steaming cup of chocolate. These foods are full of Argentina’s culture and very delicious!
...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.
It originates from Medellin, which is located in the Antioquia region. It is a plate made up of rice, ground meat, pork rinds, plantains, fried eggs, chorizo, arepa, avocado and red beans. In this dish one can see the history of Colombia. For instance the pork rinds and chorizo came from the Spanish conquistadors. The avocado came from the Brazilians. The chorizo, pork rinds, and plantain are all fried in oil, a cooking method taught by the African slaves. In addition, one can see how the region influenced the dish as it has red beans, a food that is well known in the Antioquia region where Ls Bandeja Paisa originated from. In conclusion, one can learn a lot about a culture through its food and
Cumbia serves as a unifier of Mexican people, especially families, and serves as a sociocultural outlet for celebration and upholds cultural traditions. A main theme of Mexican culture is togetherness of the family, and many celebrations create a community and place for family involvement. Celebrating together creates and maintains bonds and is an outlet for expression sharing commonalities such as cultural thoughts and ideas. Solidifying a connection in the community with people that listen to cumbia strengthens the culture and forms unity. Mexican cumbia is a significant aspect of Mexican identity and produces a gateway environment for embracing heritage and reflects a highly family and community oriented culture.
Caramelo has been quite an interesting novel. It describes a Hispanic family to the tee. Sandra Cisneros chose her title perfectly for this book. Life’s hardships and possibilities are explored throughout this fascinating novel.
Mexican cuisine is a fusion of indigenous Mesoamerican cooking with European, principally SpanisH elements. The basic predominant native foods such as corn, beans and chili peppers, but the Europeans introduced a large number of different foods,such as beef, pork, chicken, goat and sheep, farm products especially cheese and various herbs and lots of spices. Mexican cuisine is as complex as any of the great cuisines in the world, such as China, France, Italy and Turkey. It is crea...
Agave tequilana is used due to its high inulin concentration, low fiber content, and abundance of chemical compounds that contribute to tequila’s final taste and flavor. This species of agave grows best in the areas surrounding the city of Tequila because climate and soil conditions are ideal: 3-47 Co (optimal temperature of 26 Co), annual rainfall of 800-900 mm yearly and fertile soil of shallow depth (30 to 40 centimeters) (2,3). Additionally, agaves grown in the highlands region have a sweeter aroma and taste than the lowlands regions, which have an herbaceous flavor and odor (4).
This bean is native to the South American origin and comes from a small tropical tree in which the seeds are fermented and then used to make the cocoa powder that we use to make chocolate (Brill, Janet Bond, 162). It is filled with many antioxidants that offers many benefits to the brain and the body in general to improve everyday functions (Marano, Ham Estroff).