Four foods common throughout Mexico Essay Example for Free

Four foods common throughout Mexico EssayCorn, and corn tortillas in particular, atomic number 18 common throughout all of Mexico. Corn tortillas ar considered the bread of Mexican culture. Beans be close always served as a side attend to with all meals. Chilies, squash and tomatoes atomic number 18 all autochthonal foods that thrive in the arid voices and argon manipulationd 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 orbits of Mexico Food from the Mexican plains region is typically more heavy with fats and starches. The regions cuisine relies on meat and dairy products (most notably beef and cheese) in addition to the traditional beans and corn anchor elsewhere throughout the country. Tropical Mexico relies heavy on the fish and seafood that are massive along the coast for its main dishes. It also incorporates food topically grown on plantations such as coffee, bananas, avocado, limes, tomatoes and tropical fruits such as mango, tamarind and coco palm. Ceviche, a croak of raw fish, lime juice and vegetables, is very popular. Southern Mexican cuisine uses chayotes and cactus and relies heavily on yellowed dishes, often marinated.Mole sauce, using chilies and chocolate originated in Southern Mexico and is used as a observation dish at baptisms, weddings, and the Day of the Dead festivals. Even grasshoppers, which are quite an 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 Indias Union and Southern regions In Northern India wheat, tea, masala, pickled fruits and vegetables, garlic and eggs are comm only when 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 stewed 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 i ntegral 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 zests and condiments heavy in Southern Indian cuisine are the determine 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 confusable 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 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 anti-racketeering law 2. Picadillo Cuba 3. Jerk Foods Jamaica 4. Sancocho Dominican Republic 5. Moros y Cristianos Cuba 6. Habichuelas con Dulce Dominican Republic.