Four foods common throughout Mexico Essay

Corn, and corn tortillas in particular, are common throughout all of Mexico. Corn tortillas are considered the â€Å"bread† of Mexican culture. Beans are almost always served as a side dish with all meals. Chilies, squash and tomatoes are all indigenous foods that thrive in the arid regions and are used for flavoring and as side dishes throughout the country. Chilies are also often integrated into main dishes. B. Comparison and Contrast of foods from three regions of Mexico Food from the Mexican plains region is typically more heavy with fats and starches. The region’s cuisine relies on meat and dairy products (most notably beef and cheese) in addition to the traditional beans and corn found elsewhere throughout the country. Tropical Mexico relies heavily on the fish and seafood that are abundant along the coast for its main dishes. It also incorporates food locally grown on plantations such as coffee, bananas, avocado, limes, tomatoes and tropical fruits such as mango, tamarind and coconut. Ceviche, a blend of raw fish, lime juice and vegetables, is very popular. Southern Mexican cuisine uses chayotes and cactus and relies heavily on chicken dishes, often marinated. Mole sauce, using chilies and chocolate originated in Southern Mexico and is used as a ceremonial dish at baptisms, weddings, and the Day of the Dead festivals. Even grasshoppers, which are quite abundant, are often eaten fried. Beans and avocados are also used in many dishes. Meat from goats and pork along with chilies and tortillas are often found in dishes from all regions. Chocolate and vanilla are two items that put Mexico on the map and quite popular throughout the country as flavorings. Chocolate is used in sauces as well as for drinking and often infused with cinnamon. Mexican cuisine is very reliant on the food sources most abundant in the region and so range the gamut from seafood to cactus. 6. Comparison and Contrast of food and customs of India’s Northern and Southern regions In Northern India wheat, tea, masala, pickled fruits and vegetables, garlic and eggs are commonly used. Most dishes are prepared by boiling, stewing or frying. Unleavened bread and a vegetable dish are served at breakfast and lunch. Dinner is the same with the additional of a few extra dishes. All meals are served with tea and lemonade in the summer. Hydrogenated oils are used for cooking. In Southern India, banana leaves serve as plates and boiled rice comes with every course. Vegetables and lentils make up the first two courses while rice and yogurt are in the third course. All are accompanied by pickles, chutney and fried wafers. Dessert is only served on special occasions. Coconut, plantain and fish are often used and tend to be spicy. They use peanut and sesame oil in addition to hydrogenated vegetable oil and prepare dishes by steaming. Rice, coffee, chutney fruits and vegetables are integral to the cuisine. Grains cooked into cereals are popular. Chickpeas and lentils are used in nearly every meal. Spicy vegetable curries, deep-fried, salty foods and sweets are popular as snacks. The foods of both regions are highly vegetarian, per religious beliefs. Neither region eats beef nor traditionally drinks alcohol. The spices and condiments heavy in Southern Indian cuisine are the influence of Jews and Christians. In the North, wheat is the staple food while rice reigns in the South. Northern Indians drink tea with their meals while Southern Indians prefer coffee. Since Pakistan was once part of India, the cuisine of the Northern region is very similar to that of Pakistani food. The foods of both regions are influenced heavily by their respective religions as well as the influx of foreign traders in earlier centuries. 7. A. Five foods indigenous to Caribbean In Jamaica, dukunnu is made with cornmeal, sugar, raisins spices and coconut and wrapped in banana leaves and boiled or baked. Jamaica also uses turn cornmeal made of cornmeal blended with peas, spices, coconut milk, saltfish and sometimes other ingredients. Peppers are indigenous all over the Caribbean and are commonly used to spice up dishes such as marinated â€Å"jerk† meats. Manioc, sweet potatoes and yams are served as a side dish or deep fried. There is heavy reliance on fish, including conch and shellfish. B. Identify the Caribbean country or island: 1. Sofrito – Cuba and Puerto Rico 2. Picadillo – Cuba 3. Jerk Foods – Jamaica 4. Sancocho – Dominican Republic 5. Moros y Cristianos – Cuba 6. Habichuelas con Dulce – Dominican Republic.