Nfc Word.docx

Benguet State University College of Home Economics Department of Human Nutrition

For the partial fulfillment of the course Native and Foreign Cookery

American Cuisines (North, Central. South, Latin, Caribbean Islands)

Submitted by: Biaddang, Jubileen Rose Docio, Sheryl Gabriel, John Philip Lampuyas, Mauriel Ponoc, Phobegael Salbino, Maurine Siadto, Shania Lyn Tecson, Lenny

Submitted to: Mrs. Sherilyn B. Balauro

Date submitted: April 18, 2017

A. History  The first man in America believed to came from Asia using the land bridge  Paleoamerican Hunter- Native American who hunt big animals  1492- Christopher Columbus reaches the Caribbean, discovery of America  1607- First English colony at James town, Atlantic coast  Pilgrims- religious groups escaping in England: Plymouth colony  July 4, 1776- American Independence: George Washington  Civil war 1861-1865 Settlement of western ranchlands begins: pioneer cuisine established. Industrial revolution  World war 1 1914-1918 New York becomes center of immigrant cuisines.  World war II 1950-1975 Veterans experience European and Asian cuisines  Gulf War September 11, 2001- War on terror  2009- Barack Obama, the first black American President

1. South America A. HISTORY   

By 6,000 B.C- Indian tribes roamed throughout the continent of South America. Traveled through Alaska North America Central America SOUTH AMERICA The heart of the Incan civilization flourished in the area of: Peru Ecuador Bolivia Chile  These countries exhibit very strong remnants of the Incan cuisine. • Beginning of the 16th century European explorers learned:

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 Corn  Tobacco  Beans  Avocados  Potatoes  Squash  Tomatoes  Sweet potatoes  Chili peppers  Pineapples  Chocolate  Vanilla Around 1500, the Spanish arrived in Venezuela and Colombia, a land with almost impassable terrain inhabited by just few Indians. Only the quest for gold made the Spaniards continue to explore these two countries. In 1531, Spanish came to Peru, a land ruled by Inca Indians. Incan ruler indulged in huge feast with many, many dishes (some accounts say up to 500!) prepared for him.  Spanish discovered a land where only a little meat was available to royalty, and the common people had almost none.

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A diet of BEANS and GRAINS replaced meat, except for those who lived near the coast, rivers, and lakes where seafood and fish are plentiful. Spanish introduced to Peruvians: • Butter – fry foods; source of fat • Cheese • Milk • These are quickly incorporated into Peruvians cooking. • Creole Cooking - Melding of Incan and Spanish foods. Plant Breeding – incorporated to improve their crops Developed many new varieties of vegetables particularly corn, potatoes and hot peppers. They experimented with growing crops at different altitudes to take advantage of the variations that occurred in the vegetables. The Incans transformed once barren land into some of the best farmland in the world. How? - force of water of the Andes in Peru - Devised an intricate system of canal - irrigated all areas of the mountain Portuguese arrived in 1533 in Brazil They had strong impact on the cuisine They imported slave from western Africa, as laborers to work on the sugar plantation. The slaves planted (similar to theirs) yams okra greens other foods from western Africa prepared their native recipes

 The Brazilians adopted the use of: (from the slaves)  strong seasonings  dende (palm oil)  smoked and dried fish  vegetables  The African foods and recipes became part of the cuisine of Brazil  Although, this cuisine shows some of the Indian influence, the Portuguese and the African left the most pronounced effects on the cookery of Brazil. B. TOPOGRAPHY 

All countries in South America border an ocean or sea, except Bolivia and Paraguay.

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North – Caribbean Sea East – Atlantic Ocean West - Pacific oceans South – Drake Passage- separates South America from Antarctica It contains very diverse conditions in terms of both terrain and climate.

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Mountains, dense jungles, tropical rain forest, rivers, arid land, and desert made travel extremely difficult. Two factors on varied cuisines: 1. Differences in the available foods produced in each area 2. Isolation created by the difficult terrain.

C. COMMON INGREDIENTS USED Beef Game Guinea pig (Peru) Corn All sorts of beans Rice Potatoes, yams, and sweet potatoes Squash

Chili peppers Cassava Tropical fruits and vegetables Bananas and plantains Peanuts Coconuts, coconut milk, and coconut oil Sugar

D. COOKING METHODS 1. Boiling 2. Steaming & Baking – digging a pit, lining it with stones, burning woods/charcoal in the pit, then baking/steaming the food from the heat radiating from the stoned and embers after the fire burned down. 3. Broiling over an open fire 4. Stewing 5. Toasting in a dry pan  Frying was not an option. - because no fats exist in South America  Hearty soups and stews were prepared by braising which served both to tenderize the tough meat and extend the meager supply. • Preservation • Air-drying • Salting • Dehydrating • Freeze-drying • These provided food through the cold winters in the mountains and times of poor crops throughout the rest of the land. COOKERY TERMS  Aji – spicy chili seasoning frequently used in the cooking of Peru  Arepa – type of cornbread  Ceviche – dish consisting of raw fish marinated in citrus juices with other seasonings; the citrus juice “cooks” the fish, changing its appearance from raw to opaque; originally from Peru; served throughout Latin America.

 Color – an orange-red flavoring that combines garlic, paprika, and melted fat; used in Chile.  Creole – style of cooking melding Incan and Spanish culinary components dende  Dende - an orange-colored oil made from palm; brought to Brazil by slaves from western Africa where it is used extensively.  Empanada – small turnover or pie filled with any combination of meats and seasonings.  Huacatay (wah-ka-tay)  Peruvian Black Mint  Herb with strong aromatic flavor  Feijoada completa – dish combining beans with variety of smoked and cured manioc  Manioc – a starchy root vegetable which is sometimes called cassava  Pebre – a sauce made of onions, garlic, chili, coriander, vinegar, and olive oil, used as a seasoning in Chile  Quinoa – a grain that thrives in the mountains, originally raised by the Inca Indians and still consumed today.  Sardo is made from cow’s milk, taste similar to Romano; it is firm and often grated. E. CUISINES • Generally, culinary traits from the Indians as well as from Portugal and Spain appear in all of the South American cuisines. • European cooking methods and ingredients combined with the indigenous foods of South America to create the cuisines of the various countries. • Except in the pampa of Argentina and Uruguay, meat is not plentiful through South America. • Because much of the available meat was tough, the slow braising of shredded or chopped meats in various sauces became the cooking method of choice. This produced stews and heart soups, which still remain popular throughout both Central and South America. • Although plentiful seafood and fish exist along the coast, rivers, and lakes, beans and grains continue as the most important staples throughout South America. - the combination of legumes and grains form complete protein, which is the foundation of the diet in much of South America as well as Central America. • Abundant fruits and vegetables grow in the tropical areas. • Bananas, plantains and coconuts remain mainstay in the cuisines found in the tropics. F. AUTHENTIC DISHES 1. Ceviche (Peru) 2. Pisco Sour – Peru’s National Drink 3. Empanadas (Argentina) 4. Steak, Chimichurri and Red Wine (Argentina) 5. Coxinhas (Brazil) 6. Feijoada completa)- national dish of Brazil 7. Arepas (Venezuela and Colombia) 8. Dulce De Leche (Argentina, Uruguay and Beyod) 9. Yerba Mate Tea (pronouced Mah-tay) - Traditional caffeinated drink 10.Sopa de Feijao (Brazil)

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Vatapa (Brazil) Couve a Minera (Brazil) Arroz con Pato (Peru) Chupe de Camarone (Peru) Pabellon Criollo (Venezuela, Colombia) Porotos Granados – dish containing a mixture of beans, corn, and squash; the national dish of Chile

2. Central America A. Location Central America is an isthmus, or land bridge, that unites the two continents of North and South America. It consists of seven countries: Belize, Guatemala, Honduras, El Salvador, Nicaragua, Costa Rica, and Panama. Except for Belize, all of these countries were first settled by the Spanish in the early 1500s and remained part of the Spanish colonial empire until they revolted for independence in 1821. B. TOPOGRAPHY The geography of Central America is very diverse. Much of Central America sits on the Caribbean Plate, resulting in occasional volcanic eruptions and earthquakes. It is filled with high peaked mountain ranges, low fertile valleys, dense rain forests and crystal blue waters shimmering off white sandy beaches. Positioned in the planet's northern and western hemispheres the Central America isthmus is bordered in the northwest by the country of Mexico, and in the southeast by the country of Colombia. In addition, it's bordered by the Caribbean Sea, Pacific Ocean, and numerous bays, gulfs and inlets. Much of Central America is considered a Mesoamerican biodiversity hotspot, which means 70% of the vegetation in the region has been lost to human activity. There are, however, over 1,500 different species of plants in this region alone. Costa Rica alone has over 600 species of animals, not including insects. Particularly unique animals native to Central America include the quetzal bird, the sloth, the toucan and the jaguarz. C. COMMON INGREDIENTS USED IN CENTRAL AMERICAN CUISINE 1. CORN - Corn in its many forms is the staple food of Central American cuisine. 2. RICE - After corn, the second most common starchy food in Central America is rice 3. BEANS - Central America is home to a bewildering variety of dried beans. 4. CHILES - Chile peppers give a burst of flavor to what might otherwise be a bland cuisine. 5. TOMATOES - Tomatoes most likely originated in Central America, so it is no surprise that they are a common ingredient in dishes. 6. QUESO FRESCO - All manner of cheeses are found in Central American markets, from fresh, milky panela, to mozzarella-like asadero, to aged grating cheeses like cotija. 7. CHICKEN - When it comes to meats, it is the humble chicken that most often finds its way onto Mesoamerican plates 8. BEEF - Though it is primarily special occasion food, Central Americans love their beef. 9. PLAINTAINS - Plaintains, both green and ripe, are a major source of calories in the diet of many Central Americans. 10. YUCA (CASSAVA)Yuca is another starchy crop that thrives in the subtropical heat. 11. SQUASH

12. CABBAGE 13. Avocado 14. LIMES 15. CHOCOLATE - The Aztecs considered chocolate the Food of the Gods. D. Common cooking method: Frying, boiling, grilling E. POPULAR DISHES IN EVERY REGION • A typical meal in Honduras usually includes rice, beans, tortillas, some kind of grilled meat such as chicken, pork or beef, and a salad. You will find some variations on the Caribbean coast or in the Bay Islands. In this region seafood and coconut products dominate the local cuisine. No travel taste test of Honduras food is complete without fresh fish, shrimp, lobster or the endlessly versatile conch (caracol in Spanish). • This is a list of some of the most representative dishes of Honduras. 1. Burritas: shredded meat, refried beans, cheese and avocado rolled up in flour tortillas. These are different from Mexican burritos. 2. Tamales: in Honduras cuisine, tamales may include vegetables or potatoes as well as chicken or pork. 3. Pastelitos de Carne: deep-fried flour pastries filled with meat, rice and/or potatoes. Sometimes they are served with homemade tomato sauce. 2A. GUATEMALA Guatemala food and drink is primarily influenced by the country's Mayan and Spanish cultures. However it also received influences from African and Caribbean cultures. Nowadays, food is a mixture of tons of different international influences such as Chinese, American, and the vegetarian movement. Corn, beans, rice, pork, beef, chicken, cheese and tortillas form the backbone of most Guatemalan cuisine. Meat stews (caldos) and soups (sopas) are easily the most popular dishes among locals. • Three of the main Guatemalan dishes:  Chiles rellenos: Chile peppers stuffed with rice, cheese, meat and vegetables. They are served with tortilla and tomato sauce.  Chicken Pepian: Chicken in spicy pumpkin and sesame sauce. This is the national dish of Guatemala.  Kak’ik: A traditional Mayan turkey soup, with spices like coriander, achiote, and chile peppers. A must-try. 2B. BELIZE Belize meals range with the cultures who make them. Barbecued chicken served with rice, beans and coleslaw is a standard Belize dish. Belizeans take advantage of their abundant seafood, like conch, lobster, snapper and shrimp, in a variety of Belize recipes. Due to an influx of Chinese immigrants, Chinese food restaurants can be found in almost every Belize town. Belize Dishes • Stew chicken or fish: Chicken or fish rubbed in Red recado, or achiote paste, and slow-cooked in broth. Served over rice and beans. • Garnaches: Fried tortillas coated in refried beans, cheese, and cabbage and carrots doused in vinegar.

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Boil ups (or "Bile ups"): A Creole dish containing boiled eggs, pig's tail (yes, really), fish and ground plantains, sweet potatoes and/or cassava (yuca). Tamales: Boiled pockets of corn dough, stuffed with meat or sweet corn and served in banana leaves. Hudut or Hodut: A Garifuna dish made from fish cooked in coconut broth, served with mashed plantains. El Salvador Pupusas are basically tortilla dumplings filled with either cheese, small pieces of chicharrón, a mixture of both, or beans. The dumplings are then covered with curtidos, a combination of cabbage, shredded carrots, and chilies infused in vinegar. 2C. Nicaragua Nacatamal is the most produced within traditional Nicaraguan cuisine and it is usually eaten together with fresh bread and strong black coffee. Pinol, the national drink, is also nonalcoholic and is made from corn flour with water. Panama Sancocho is treated as a national culinary symbol. This dish consists of chicken cooked with vegetables, including yuca, corn, plantains, chayote, and potatoes, served with rice on the side. Chicheme is a maize-based beverage blended with sugar and cinnamon. Carimoñolas these lightly fried dumplings consisting of boiled mashed yuca filled with ground beef, sweet peppers, tomatoes, and herbs can be eaten either as appetizers or as a main course.

3. North America  North America is divided into five physical regions:  the mountainous west

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 the Great Plain-lie in the middle of the continent - home to rich deposits of oil and natural gas.  the Canadian Shield-mostly flat plateau - extends over eastern, central, and northwestern Canada  the varied eastern region, and  the Caribbean Rockies- most familiar of the mountain ranges, North America’s largest chain. North America encompasses the past developments of people populating the continent of North America The continent became a human habitat later than continents such as Africa, Asia, and Europe, when people migrated across the Bering Sea40,000 to 17,000 years ago Location North America -located in the Northern and Western Hemispheres, between the Pacific and Atlantic Ocean bounded on the north by the Arctic Ocean on the east by the North Atlantic Ocean, on the south by the Caribbean Sea, and on the west by the North Pacific Ocean North American Cuisine is a term used for foods native to or popular in countries of North America, such as Canadian cuisine, American cuisine, Mexican cuisine and Central American cuisine

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it displays influence from many international cuisines, including Native American cuisine, Jewish cuisine, Asian cuisine and especially European cuisine  North American cuisine also includes Central American and Carribean cuisines. These regions are part of North America, so these regional cuisines also fall within the penumbra of North American cookery. • Cooking Method  Cold smoking- (like ham and salmon) meat is first cured (salt and nitrate) and then smoked at 90F for long periods  Hot Smoking Broiling  Barbecuing- occurs at around the boiling point of water (212F, but sometimes up to 250F or a little higher) and takes a few hours (depending on the meat). It fully cooks but does not preserve the meat, and the smoke flavor passes into the meat.  Roasting-putting food in hot embers, or ashes or over a wood fire. • Traditional Dishes  Tater tots-are pieces of deep-fried, grated potatoes served as a side dish  Jerky- lean meat that has been trimmed of fat, cut into strips, and then dried to prevent spoilage  Banana split-an ice cream-based dessert  Biscuits ‘n’ gravy- popular breakfast dish in the United States, especially in the North  Chicken Fried Steak- (also known as country fried steak) is an American breaded cutlet dish consisting of a piece of steak (tenderized cube steak) coated with seasoned flour and panfried.  California Roll-a roll of sushi with a filling containing avocado, cucumber, and crabmeat  Twinkies-a small finger-shaped sponge cake with a white synthetic cream filling • Ingredients used in cooking  Beef  Beef and pork ribs  Turkey  Crab  Clams  Tomatoes  Collard greens  Corn/corn meal  Pumpkin/squash  Pecans  Grits

4. Canada • Basic Information: 1. The world’s second largest country in total land area. 2. Canada has a diverse climate. The climate varies from temperate on the west coast of British Columbia to a subarctic climate in the north. Extreme temperatures can have snow for most of the year with a Polar climate. 3. Boreal Forests prevail throughout the country, ice is prominent in the North arctic regions and through the Rocky Mountains, and the relatively flat Canadian Praires in the southwest facilitate

productive agriculture. The Great Lakes feed the St. Lawrence River (in the southeast) where lowlands host much of Canada's population. 4. Canada has three oceans: the Pacific Ocean to the west, the Atlantic Ocean to the east, and the Arctic Ocean to the north. 5. Western Canada has many volcanoes and is part of the Pacific Ring of Fire, a system of volcanoes found around the margins of the Pacific Ocean. Regions of Canada a. The Atlantic Region -Newfoundland and Labrador, Prince Edward Island, Nova Scotia, New Brunswick b. Central Canada - Quebec, Ontario c. The Prairie Provinces - Manitoba, Saskatchewan, Alberta d. The West Coast - British Columbia e. The North - Nunavut, Northwest Territories, Yukon Territory • Canadian Cuisine - Canada and its cuisine is less about a particular dish but rather how the ingredients are combined. The three earliest cuisines of Canada have First Nations, English, Scottish and French roots, with the traditional cuisine of English Canada closely related to British Cuisine, while the traditional cuisine of French Canada has evolved from French Cuisine and the winter provisions of fur traders. Poutine —Canada’s national Dish - French fries generously slathered in gravy and cheese curds — a classic Canadian treat that is said to have originated in Quebec in the 1950s First nations diet (Inuit diet) - a mixture of wild game, foraged foods, and farmed agricultural products Maple Syrup- Canada is largest producer of Maple syrup. Pacific Salmon- consumed fresh when spawning or smoked dry to create a jerky-like food that could be stored year-round. xoosum - consumed similarly to ice cream or as a cranberry-cocktail-like drink. It is also called indian ice cream. • FACTS: 1. Southwestern regions of Ontario have strong Dutch and Scandinavian influences. 2. Prairie and southern provinces consists of Ukrainian, Polish, and German Cuisine. 3. The cuisines of Newfoundland derive mainly from British and Irish cooking, with a preference for salt-cured fish, beef, and pork.

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A. History Two tribes from South America: Arawaks and the more aggressive Caribs. Arawaks discovered the hot pepper growing in these tropical islands. Europeans: The products that grow in a tropical climate and to posses. Spanish (Christopher Columbus) Pigs, lard, salted and dried meats. Brought and planted many fruits and herbs. Plantation of sugar cane

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Dutch- Fondness of Edam Cheese and split pea soup B. Topography West Indies Two Region: Greater Antilles(Cuba, Haiti, Dominican Republic, Jamaica and Puerto Rico) Lesser Antilles (Virgin Islands south to Trinidad and west Aruba) Climate: Tropical-Trade winds(ocean breeze), diverse and terrain climates Cuba: Largest Famous Blue Mountain coffee grows in the Blue Mountain of Jamaica Common Ingredients Seafood Pork and lard Beans and rice Bananas and plantains Coconut Sweet potato,yams, taro, breadnut, and pineapple Callaloo and greens Pumpkins Hot peppers Herbs and spices Cooking Methods Grilling and roasting Frying- Spanish Deep frying One pot cookery Smoked and salted-preservation( Indians) Terms: Callaloo- green obtained from taro plant , soup made of green ingredients including salt, pork , crab and coconut milk Pepper pot- vegetable soup prepared with any available meat and vegetable C. Cuisines: African- introduced plantains, beans, cornmeal, okra,and yams Creole cooking, a fusion of French, Spanish, and African influences Pork: popular meat Indian influence: Turmeric, curries, mustard, ginger, cumin, garlic Cuisines Caribbean Goat Stew-the official national dish of Montserrat and is also one of the signature dishes of St. Kitts and Nevis. Anglophone Caribbean is called "Cook-up", or Pelau. Ackee and saltfish is another popular dish that is unique to Jamaica. Callaloo is a dish containing leafy vegetables and sometimes okra amongst others, widely distributed in the Caribbean, with a distinctively mixed African and indigenous character Black Cake, a derivative of English Christmas pudding may be served, especially on special occasions

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The ackee fruit was imported to The Caribbean from Ghana before 1725, as Ackee or Aki is another name for the Akan tribe, Akyem. It is also known as Blighia sapida In Puerto Rico, rum cake is called Bizcocho de Ron, and is a sponge cake, so as to absorb the rum. If fruit is added to it, it is fresh or dried

6. Mexico A. History  Classic Period - Indians constructed impressive structures such as pyramids and temples - Thousand of years before European explorers discovered Mexico, Indians of Maya and Aztec civilizations developed sophisticated cuisines - Historians claimed that anywhere from 60 to 500 dishes were served during feasts - After landing Mexico, explorers from Europe learned of many new foods including beans, corn, tomatoes, peppers, squash, pumpkins, chocolate, bananas, avocados, cashews, exotic fruits and new varieties of fish - Mayans and Aztecs experimented with plants to develop better strains of their native vegetables  In 1521 - Spanish and Portuguese discovered Mexico and introduced almonds, citrus fruits, onions, garlic, rice, cinnamon, wheat, hogs, and dairy product to the Mexicans - Flavorings used in Mexico changed as onions and garlic were added to many of the native of the native dishes - Introduction of hogs provided both meat and lard, pig fat - Lard was particularly important as Mexicans had no source of fat available until the Spanish arrived and brought both lard and butter. - This opened the world of frying to the Mexicans who wholeheartedly embraced this cooking technique.  In 1860 - French conquered Mexico and introduced pasta - The rule only lasted a few years and by 1867, Mexico became independent country a. Topography - Located just south of the western US, Mexico lies at the Northern end of Central America - Diverse climate and terrain make up the land of Mexico, which include tropical rain forest, mountains, valleys, very arid land, and grasslands. - Central region primarily consists of dry land with temperatures determined by the altitude - Southern region receives more rainfall and as a result many types of crops flourish here. b. Ingredients and Foods commonly Used Throughout the Cuisine of Mexico include: - Beans - Chili peppers- dried and - Corn fresh - Tortillas

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Rice Lard Pork Onions and garlic Tropical fruits and vegetables Tomatoes and tomatillos Squash, sweet potatoes and pumpkins Avocados

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Bananas and plantains Prickle pear and cactus Pumpkin seeds, sesame seeds, and numerous varieties of nuts Cilantro and cumin Cinnamon and cloves Chocolate Coffee

c. Cooking Methods - Native Indians boiled, stewed, steamed, baked, broiled, or ate their food raw - Stewing and Braising were common—to tenderize tough meat - Sautéing and deep frying is used as cooking techniques - Mexico are equipped with griddle, comal, for frying - Sauces are prepared by grinding or pureeing - Sometimes, a whole animal was cooked slowly on a pit, other times, pots of foods were placed in the pit, covered with mud and or leaves, and left to simmer. This oven or pit functioned to bake or steam foods d. Regions - 2 factors account for the extensive differences found among the regional cuisines of Mexico 1. First cause came from the isolation that resulted from the rugged terrain 2. Second factor rose from the wide range of climates existing. Northern Part of Mexico Dry and consists of arid land, providing grassland for the grazing of cattle and farmland for growing varieties of wheat adapted to require less moisture - Inhabitants consume a lot of cheese - Cecina- dried beef, remains the staple here - Milder and less spicy dishes prevail here - Tortillas made from wheat are common here Southern Part of Mexico - Some crops grown : Corn Cacao Beans Potatoes Sugar vanilla Avocados Chili peppers tomatoes Coconuts Oranges Bananas Grapes Lemons mangoes Pineapples - Receives more rainfall and contains much of the farmland

- Residents here favor corn tortillas e. Cuisine - Beans and corn( sacred plant in the religion of the Aztecs ) formed the foundation of the Mexican Cuisine .Both foods appear in numerous guises and are served at almost every meal - Meat and dairy products were scarce in Mexico before the Spanish arrived, like people in other countries with limited food resources, early Mexicans developed mainstays in their diet that formed protein rich combination of food - Wheat tortilla or beans and rice formed the basis of Mexican diet - Comida—largest meal of the day - Soups precede the entrée at the main meal of the day - Tortilla consumed at every meal is a flat, unleavened disk made from masa or wheat flour - Rice appears with great frequency-- another staple introduced by the Spanish. These are cooked with tomatoes and or chilies and it accompanies most entrees. - Preparation of Mexican rice usually begins by frying the rice like pilaf. This causes the grain to remain separate instead of the sticky rice favored in many Asian countries - Pork remains the favorite meat throughout Mexico, except in the North where beef is preferred. Available meat is extended by using it in soups, stews, or as a filling mixed with the ubiquitous beans. - In Mexico, burritos are taco prepared with a wheat tortilla and when deep fried the burrito is called chimichanga. - Sausages play substantial role in the cuisine of Mexico because a small amount of sausage cooked in a dish adds a lot of flavor. - Chorizo, a well known Mexican pork sausage appears often - Dried shrimp is a flavoring used throughout Mexico - Salted cod is a part of traditional Christmas Eve dinner - Cheese also plays an important role in Mexico. These cheeses appear as fillings for meats and vegetables - Chili rellenos—a mild chili pepper that is stuffed and deep-fried, often features a filling of fresh cheese - Quesadillas—one example of dish that utilize melting cheese - Mexicans prefer to mix the foods into thick sauces to form a stewlike consistency rather than serving thinner sauces. The foods mixed with the thick sauce often are scooped with a tortilla rather than eaten with a fork. - Ground seeds, nuts, tortillas and or bread are used to thicken sauces while adding flavor and texture - Mole – well-known Mexican sauce contains unsweetened chocolate in addition to chilies and a variety of herbs and ground seeds and nuts. - Salsa --- major condiment usually prepared with a base of tomatoes and tomatillos. - Herbs and spices prevalent in Mexican cookery include: Cilantro Oregano

Epazote cinnamon

Cumin Bay leaf -

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Anise All spice

Lard -- most commonly used cooking fat Pozole—thick stewlike soup containing pork and hominy Available vegetables that are eaten alone or as filling of tortilla includes: Zucchini Greens Chayote sometimes called Green PearGuacamole – recipe vary greatly from region to region. A spread made of mashed avocado, onion, tomato and chilies Chocolate--- frequently served as beverage and is usually paired with a cinnamon Beer, rum and tequila--- favorite alcoholic beverages