History Of Making Salsa

2116 Words5 Pages

Making Salsa Salsa became America’s top-selling condiment 25 years ago (“9 Spicy Things You Didn't Know About Salsa”). Salsa has been made the same way since the beginning, but there have been a few alterations. Making Salsa is an easy process that anyone can learn. I have been making Salsa with my father since I was a little girl. Salsa comes from the South American region, mainly from the Spanish speaking countries(“History of Salsa Sauce”). 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 recipe. To start the recipe, the following supplies will be needed; a medium bowl, knives, measuring spoons, a cutting board, and a spatula to stir the ingredients, a regular spoon can be used …show more content…

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

Show More
Related

  • Hmong Food In Spain

    980 Words  | 2 Pages

    Spain is in the southwestern part of Europe and to the east of the Mediterranean Sea. There are a large variety of fruits and vegetables grown in Spain. Food From Spain lists peaches, cherries, ioquats, apricots, nectarines, plums, apples, pears, grapes, wheat, and olives as fruits grown in Spain. There are also many others, but these specific fruits are only from Spain. A Melocoton de Calanda is a Spanish peach found in northeastern Spain. Cerezas de la Montana de Alicante is a sweet red cherry found in the jerte Valley in Extremadura of Spain. Ioquats are sweet, slightly acidic, and have a strong leathery skin. Certain types of apricots, nectarines, and plums also come from Spain. Apples from Asturias, Castile-Leon, and Catalonia of northern Spain are “generally considered superior (foodfromspain).” Pears are originally from Asia Minor, but grow well in inland Spain. Grapes, wheat, and olives play a major role in Spanish cuisine as well. Grapes are used for wine and oil. Olives are in abundance and are eaten and used for oil. Olive oil serves many uses in Spanish cuisine.

    Read More

  • Mayan Influence On Mexican Civilization

    581 Words  | 2 Pages

    The Yucatan food was developed or people who were involved in developing it, were Mayans. Maya culture was component of this self-determining evolutionary process. Located in eastern Meso-america, the Maya flourished in a varied homeland of Mexico. The Maya produced bountiful harvests of food from a diverse and productive agricultural structure that incorporated irrigation, & drained fields in shallow lakes. “Religious festivals are a part of life in Yucatan. Every city, and state have its own specific festivals throughout

    Read More

  • Cuban Cuisine

    604 Words  | 2 Pages

    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.

    Read More

  • Grafting Heirloom Tomatoes Onto Hybrid Rootstocks

    2117 Words  | 5 Pages

    Tomatoes varieties are either hybrid or heirloom varieties. Hybrid tomato seed is produced by the cross pollination of two separate parent lines. (Get in depth about how gene selection works, good opportunity for good scientific research) Hybrid tomatoes generally have more uniform growth, disease resistance and a longer harvest interval, which are characteristics desirable for those marketing their fruit. Heirloom tomatoes have been selected by humans for many years for their flavor profile and their ability to thrive in a specific climate or territory. Many amateur gardeners save seeds of these varieties along with large commercial seed producers. (Expand on heirloom genetics)

    Read More

  • Immigrant Subculture in America

    1261 Words  | 3 Pages

    Firstly, one aspect that is both Mexican and American is the cuisine. The original food for Mexico is very spicy and most of the time very colorful as well. Mexicans use spices, peppers, tomatoes, and cheese in many of the native dishes. They use an assortment of meat: pork, beef, lamb, and chicken. When Mexican restaurants spring up in the United States the food is toned down to appeal to Americans. The Mexican Americans use less spices to make the dishes milder rather than the hot, spicy native food. The food, still Mexican, takes on the likeness of American food. This is shown in the United States by all of the Mexican American restaurants such as Taco Bell. Therefore Mexicans have Americanized their food. “For Hispanics live on this side of the border, where Kraft manufactures Mexican-style Velveeta, and where Jack in the Box serves Fajita Pita.” (Rodriguez 131). Americans complement the Mexican style and the inverse.

    Read More

  • Planet Taco Summary

    865 Words  | 2 Pages

    Life on Planet Taco has existed since around 7000 BCE when the first maize plant was born . In Jeffrey Pilcher’s book Planet Taco: A Global History of Mexican Food, he describes the origins of what is known today as Mexican food, the foodstuffs that are associated with Mexican cuisine, the rise and expansion of a what is now a global cuisine, the people who influenced and capitalized upon Mexican food and how through culinary tourism it has evolved over the course of time. While the Mexican food eaten today might have some roots that have survived since it was made by the Aztecs it has long since become “food” with many nationalities to precede the word.

    Read More

  • Arroz Con Pollo

    1195 Words  | 3 Pages

    The tomato was domesticated in Mexico and also in South American regions and began actual cultivation in 500 BC. When Spanish Conquerors and explorers came to Central and South America, they took this green fruit back to Europe in 1521 AD. Very soon after being brought to Spain, the sweet and juicy fruit was used to add a new taste to old dishes. Like the other ingredients included in the above paragraphs, the tomato migrated through the ships of explorers to Cuba and was planted for future domestication. The tomato is used in arroz con pollo as a paste to add flavor and also to mix the other spices together.

    Read More

  • Chocolate Chip Cookies Research Paper

    420 Words  | 1 Pages

    First, gather together 2 mixing bowls, a mixer or spoon, both white and brown sugar, eggs, vanilla extract, salt, baking soda, hot water, flour, and chocolate chips. Preheat your oven to 350 degrees Fahrenheit.

    Read More

  • Peruvian Culture Vs American Culture

    914 Words  | 2 Pages

    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

    Read More

  • Peanut Butter And Jelly Research Paper

    751 Words  | 2 Pages

    You will need: a plate, a napkin, a butter knife, two slices of bread, peanut butter, and jelly.

    Read More

  • Analysis Of From Mambo To Hip-Hop

    735 Words  | 2 Pages

    The Latin Americans never wanted to be left in this music development. The Latin Americans had their own music, Jazz (Gordon, 2005). They wanted to influence in the development of the music. Soon, Salsa was born out if mixture from the Jazz music and Mambo. Salsa took the bodily movements and the Cuban beats as a contribution from the Caribbean culture. The Latin America contributed the wording of Salsa music. Diversity necessitated the growth of Salsa as Mambo had been viewed with suspicion as it was linked to ghetto status hence it was

    Read More

  • Essay About Mexican Culture

    648 Words  | 2 Pages

    The Mexican culture is a very old and sacred culture. It started with the accent Mayans and Aztecs that lived in central now a day Mexico. Then in the early 1600 the Spaniards came across the ocean from now a day Spain to expand their land and control. The Aztecs and Mayans clashed with the Spaniards until the lost and gave in. These two cultures melted together over time to make the unique Mexican culture. The culture has been molded in the modern Mexican culture. A lot of things have changed but some of the accent rituals still remain imbedded in the culture.

    Read More

  • Macaroni And Cheese Research Paper

    698 Words  | 2 Pages

    The first step in making this delicious meal is to go to the store to get the ingredients you will be using. The first ingredient you are going to need is a 12 ounce box of elbow macaroni noodles. Next you are going to need one 12 ounce can of evaporated milk and a small carton of regular milk. I like to use 2% milk to reduce the fat, but you can use whole milk if you would prefer. You are also going to need a small container of sour cream. I recommend using regular sour cream instead of fat free sour cream. The regular sour cream adds more flavor to the macaroni and cheese and makes it creamier. The next thing you are going to need is a carton of eggs. I always use large eggs for this recipe. Next, you are going to need the following spices: salt, dry mustard, white pepper, and cayenne pepper. You will also need a stick of butter and 16 ounces of cheddar cheese. You can use any cheese you prefer, but I think cheddar works best.

    Read More

  • Spanish Food Essay

    595 Words  | 2 Pages

    Geography plays an important role in a countries beliefs, values and activities. “Traditional Spanish cooking has popular roots. It is the people's cuisine. Most of it is down-to-earth, uncomplicated food, based on the ingredients available locally or the crops grown regionally. Mountains run through Spain in several directions, acting as natural barriers to communication and making transportation difficult until the last half of the 20th century. This is just one of the reasons why cooking differs so much from region to region” (Food).

    Read More

  • The Enchilada

    582 Words  | 2 Pages

    The agricultural, regional, and cultural significance of the enchilada dates back thousands of years to the time of the Mayans. The enchilada consists of a filling of meat and cheese rolled in a corn tortilla and covered in chili sauce. The Mayans, who inhabited central Mexico and the Yucatan Peninsula, used what was readily available to them in order to make this unique dish that has since become a cultural phenomenon. Because wheat was not introduced to the Americas prior to European colonization, the indigenous people relied on corn, or maize, as their staple. The Mayan people utilized slash and burn techniques as a way of cultivating the land necessary to grow their crops like corn. There is also evidence to show that people in Mexico were milling corn into corn flour as far back as 9000 years ago. Since corn was so heavily ingrained in the lifestyle of those inhabiting this region, it makes sense why the corn tortilla became the cornerstone of the enchilada. In addition to corn tortillas, European conquerors documented that peppers stood out as a staple in the Mayan diet. Chili peppers which grew in the Yucatan region were incorporated into the enchilada as its flavorful sauce. The Yucatan Peninsula, bordered by The Caribbean Sea and the Gulf of Mexico, influenced the contents of the enchilada as well. Because of its proximity to the ocean, fish were the first fillings of the enchilada. Later, chicken and beef were

    Read More

More about History Of Making Salsa

Open Document