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Geography Desserts, mountains, grasslands, woodlands and
tropical rain forest. Surrounded by Pacific Ocean, Gulf of California,
Caribbean Sea and Gulf of Mexico.
Geography
Areas near sea/ocean, fish is an important part of their cuisine.
Dry areas suitable for raising cattle, beef is a staple food.
Areas where rainfall is adequate, able to grow crops.
Culture
Aztecs were the original inhabitants of Mexico
Lifestyle:› Not the wealthiest: Simple homes.› Basic essentials: bed, table, chairs usually
hand carved.› Mexican families are close-knit.› Children help family at an early age, often
working to help at an early age. Helping with crops, helping with younger siblings.
Culture
Most Mexicans are Roman Catholic Holidays
› January 6th the feast of the Epiphany: Big supper with a special dessert called a “Rosca” a ring shaped cake with a little plastic baby baked inside.
› If you get the baby you have to host a party on Feb. 2nd. Feb. 2nd marks the day Jesus’ parents took him to the temple of Jerusalem
Rosca, celebration of the coming of the 3 Kings
BABY!!
Dia De Los Muertos
Mexicans believe dead souls visit between Oct. 31st and Nov. 2nd
Families make altars with candles, photos, favorite foods and drinks of dead loved ones.
Agriculture
About half of Mexico’s people are farmers.› Corn is Mexico’s major crop› Beans are second› Seafood is important along the coastline› Other crops: sugarcane, coffee, tomatoes,
green peppers, peas, melons, citrus fruits, strawberries and cacao beans.
Cuisine
Aztecs contributed:› Chocolate› Vanilla› Corn› Peppers› Peanuts› Tomatoes› Avocados› Beans› Papaya
Cuisine Spaniards contributed:
› Oil› Wine› Cinnamon› Cloves› Rice› Wheat› Peaches› Apricots› Beef and Chicken
Characteristics of Mexican Food Corn: Ground to
make: Tortilla: flat
unleavened bread made from cornmeal.
Tacos, Enchiladas, Quesadillas, Burritos, Tostadas, Chips, Tamales.
Use the husks to steam the tamales.
Beans: are cooked until soft and then mashed to make Refried beans.
Peppers: over 30 varieties!› Range in size and
color› Taste: Sweet, Mild
to Burning hot
FlautaTostada
Tamale
Characteristics of Mexican Food
Farmers grow common vegetables such as: › Zucchini, white potatoes, spinach, lettuce,
beets, cauliflower and carrots. Less common:
› Huazontle (Wild Broccoli)› Jicama (gray root)› Nopal (tender cactus leaves)› Chayote (tropical squash)
Huazon
tle
Jicama
Chayote
Nopal leaves
Fruits: Bananas, Pineapples, Guavas, Papayas, and Prickly Pears.
Sauces and Stews:› Sauces: Mole derived from Aztec word
molli- meaning chili-flavored sauce. Made from chilies, and chocolate is added
Stews: begin with a sauce and are cooked for long hours to develop flavors.
Desserts: › Aztecs toasted and ground cocoa and
made chocolate.› Other: › Flan introduced by Spaniards and
Portuguese.› Tres Leches (moist cake with milk)› Sweet Emanadas› Sweet Bread
Mexican Meals
Desayuno: First meal of the day › Fruit, tortillas, bread or sweet rolls, eggs with
chilies- Huevos Rancheros. Comida: served middle of the day.
Biggest meal› Tortillas are traditionally served with a six
course meal. Merienda: is a snack served around 5 or 6 Cena: Dinner, most families combine
Merienda and Cena
Music
Very different everywhere in Mexico.› Norteña, Durangense, Cumbia, Salsa,
Banda, Mariachi, Acoustic guitar.› Modern: Rock, Pop.
Throughout the week we will listen to:› Banda, Norteñas, Guitar traditional music.› Cumbia: a little more up beat › Rock and pop in Spanish!