National Cuisine Spanish 2

National Cuisine Paper

Hazel Bonilla, Denise Flynn, Heather Gann, Cheryl Gresh, Jamie Thompson

Learning Team A

SPAN/114

July 21, 2014

Dr. Joaquin Angles

Introduction

The next step in our exploration of Mexico and Puerto Rico included the study of food, which is a part of a Spanish based culture. We discovered the favorite foods and beverages of the natives and described the dishes that might be served at a typical meal .We discussed the food staples that are available in Mexico and Puerto Rico and how they are a significant part of the country’s history. In Mexico, the earliest agriculture staples were originated from the Aztecs. They dominated the northern part of Mexico. The foods that appeared in every dish served were beans, squash, Chile peppers and maize. The Spaniards introduced livestock to Mexico. At that point cows, sheep and pigs became a part of their agricultural system. The modern food influences are tamales and quesadillas (Hill, 2007). Our research into Puerto Rico revealed that their cuisine was influenced by the Taino Indians, Spanish conquistadores and African slaves. Puerto Rico has rich and fertile fields that yield a variety of vegetables. There are also plenty of plantains that are available and cannot be eaten raw (Puerto Rico, n.d). Now we can examine further what might be on a plate that is served in Mexico and Puerto Rico.

Popular Drinks and Food

Mexico is known for so many different popular dishes which not only influences their culture but their way of life as well. One of the most popular items in Mexico is their handmade tortillas. Other popular foods among the Mexican culture are rice and beans. The fruits and vegetables that are also very popular within the Mexican culture include tomatoes, squash, sweet potatoes, avocado, mangos and pineapple (2014 foods of the Mexicans).

In Mexico, chicken and pork are the most popular. Mexico is known for their flavor of foods in which they use a wide variety of chilies and...