Chapter 9
1. Compare and contrast the staple foods of Mexico’s different regions.
Mexican cuisine is very diverse. The Mexicans of the northern and central regions often
consume beef. “It is the only area in Mexico where beef is frequently consumed, often served
as steaks or in stews”. In the Baja Peninsula and along the gulf of California, on the other
hand, fish features prominently in the staple food. This is also the case in the eastern coastal
region where seafood is a major component of the cuisine. In the Yucatan region more
traditional food is the staple as the region remained isolated from the rest of Mexico by
geography for a long period of time. The cuisine in this region includes black beans, chicken,
and pork. Similarly, the southern region has also remained as traditional as the Yucatan
region. “The foods of southern Mexico are similar to those of the Yucatan in that they are
more tropical and more Indian influenced than the foods of other regions” (ch.9, p.249).
2. Describe the hot-cold system of diet and health practiced traditionally by
Mexicans.
Mexicans believe that the resources of the world are limited and therefore must be utilized
with care. As such, “people must stay in harmony with the environment” (ch.9, p.250). Hot
means strength whereas cold represents weakness. Effectively, to remain healthy and free of
illness it is important for Mexicans to consume foods that represent a balance between hot
and cold. Lack of this balance, Mexicans believe, leads to illness. According to chapter 9,
“illnesses are also believed to be hot or cold and are usually treated with a diet rich in foods
of opposite classification” (p.251).
3. List two regional U.S. foods that are modifications of Mexican recipes. First,
describe the possible original dish, and then explain how it is modified.
Chile con carne is a Texan dish that was modified from the Mexican recipe. The modification
was done by reducing the spicing and adding beans to the original traditional meat dish.
Another Mexican dish that has been modified by regions in the United States include other
Mexican sauces. For instance, in New Mexico, the chili pepper was adopted and modified to
fit U.S seasoning style in the region.
4. Which countries make up Central America? Roughly, what are the
demographics of immigrants in the United States from Central America?
1. Compare and contrast the staple foods of Mexico’s different regions.
Mexican cuisine is very diverse. The Mexicans of the northern and central regions often
consume beef. “It is the only area in Mexico where beef is frequently consumed, often served
as steaks or in stews”. In the Baja Peninsula and along the gulf of California, on the other
hand, fish features prominently in the staple food. This is also the case in the eastern coastal
region where seafood is a major component of the cuisine. In the Yucatan region more
traditional food is the staple as the region remained isolated from the rest of Mexico by
geography for a long period of time. The cuisine in this region includes black beans, chicken,
and pork. Similarly, the southern region has also remained as traditional as the Yucatan
region. “The foods of southern Mexico are similar to those of the Yucatan in that they are
more tropical and more Indian influenced than the foods of other regions” (ch.9, p.249).
2. Describe the hot-cold system of diet and health practiced traditionally by
Mexicans.
Mexicans believe that the resources of the world are limited and therefore must be utilized
with care. As such, “people must stay in harmony with the environment” (ch.9, p.250). Hot
means strength whereas cold represents weakness. Effectively, to remain healthy and free of
illness it is important for Mexicans to consume foods that represent a balance between hot
and cold. Lack of this balance, Mexicans believe, leads to illness. According to chapter 9,
“illnesses are also believed to be hot or cold and are usually treated with a diet rich in foods
of opposite classification” (p.251).
3. List two regional U.S. foods that are modifications of Mexican recipes. First,
describe the possible original dish, and then explain how it is modified.
Chile con carne is a Texan dish that was modified from the Mexican recipe. The modification
was done by reducing the spicing and adding beans to the original traditional meat dish.
Another Mexican dish that has been modified by regions in the United States include other
Mexican sauces. For instance, in New Mexico, the chili pepper was adopted and modified to
fit U.S seasoning style in the region.
4. Which countries make up Central America? Roughly, what are the
demographics of immigrants in the United States from Central America?
