Four foods common throughout Mexico Essay

Corn, and corn tortillas in particular, ar park passim exclusively of Mexico. Corn tortillas ar considered the bread of Mexican culture. Beans are al roughly always god as a side dish with all meals. Chilies, squash and tomatoes are all indigenous foods that thrive in the dried divisions and are used for flavoring and as side dishes throughout the country. Chilies are also a good deal integrated into main dishes. B. Comparison and origin of foods from tether regions of Mexico Food from the Mexican plains region is typically more heavy with fats and starches.The regions culinary art relies on meat and dairy products (most notably quetch 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 a s mango, tamarind and coconut. Ceviche, a blend of raw fish, lime juice and vegetables, is real popular. southern Mexican cuisine uses chayotes and cactus and relies heavily on chicken dishes, much marinated.Mole sauce, apply chilies and chocolate originated in Southern Mexico and is used as a watching dish at baptisms, weddings, and the Day of the Dead festivals. Even grasshoppers, which are kinda abundant, are often eaten fried. Beans and avocados are also used in legion(predicate) dishes. Meat from goats and pork along with chilies and tortillas are often found in dishes from all regions. burnt umber 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 leaf, masala, pickled fruits and vegetables, garlic and eggs are commonly used. Most dishes are prepared by b rock oiling, stewing or frying. Unleavened bread and a vegetable dish are served at breakfast and lunch. Dinner is the analogous 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 runner two courses season rice and yogurt are in the tierce 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 just about 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 eat 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 single religions as well as the influx of foreign traders in primitively centuries. 7. A. Five foods indigenous to Caribbean In Jamaica, dukunnu is make 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 trust 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 friar preacher Republic 5. Moros y Cristianos Cuba 6. Habichuelas con Dulce Dominican Republic.