The Love For Tamales You 're at school, in class, not being able to focus the entire time because you can’t get your mind off the tamales your mother had promised to have ready by the time you go out. Just thinking about them makes your mouth water, and you cant wait to take the first bite to satisfy your craving. Although a lot of people know how to make tamales, no one will ever compare to the tamales my mom makes for me and my family. As soon as you take a bite out of them you feel delighted
I was 13 years old, my first year back in El Paso since my family moved away when I was four, the first year to join my larger family. It was the first time I was invited to the annual “tamalera,” the tamale-making party held on Christmas Eve. When my father first told me that I had to help my grandma make tamales, I was fairly indifferent. I responded with the normal, pre-teen apathy: “I guess.” Little did I know that tamale making would become such an important part of my life. I arrived
Tamales: History, Regional Differences, and Family Cultural Interpretations Introduction: Tradition has been said to mirror a way of life. Observation has concluded that participants in tradition “actively construct as well as reflect culture and community” (Sacks 275). For most people in the 21st century, tradition only reveals itself during special times or certain seasons. For others it is simply a way of life. The foodways of Mexicans and Native Americans are of particular interest
the colour of sorghum-ogi that was subjected to nixtamalization was found to be significantly different from the non-nixtamalized samples (p˂0.05). Fortification also improved the appearance and taste of sorghum-ogi based on the sensory evaluation. Nixtamalized fortified sorghum-ogi is the most acceptable among the sorghum-ogi sample that were evaluated. In conclusion, the complementation of sorghum fermentation with fortification and nixtamalization is able to improve the quality attributes of the
Corn, or maize, is native to the Americas. It was was domesticated several thousand years ago and become a staple crop in pre-conquest mesoamerica. It was so central to the mesoamerican diet that it is thought to have made up about 80% of the calories consumed. The importance of maize is further exemplified by its role in mesoamerican cosmovision. The Maya and other mesoamerican cultures believed that humans were made by the gods out of corn. Additionally, Florentine Codex asserts that Chicomecoatl
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
Corn tortillas are a very important component of the Mexican and Central American diet. They date back several thousands of years. However, there is no clear record of their origin. According to the Mayan creation legend, when the gods decided to create man they tried using different materials but the only material that worked was corn. Quetzalcoatl descended to Mictlán, the place of the dead. From there, he took some bones and went to the goddess, Coatlicue. The goddess grinded the bones together