Chap 9: Mexicans and Central Americans

Etiquette: Central America more

Bread and tortillas on the side of the plate Can use pieces of tortillas to scoop up foods. Expected to clear the plate Asking for seconds is considered a compliment.

Traditional Food Habits of MEXICO:

Chilli, Cocoa, Beans, Corn, Tomatoes all indigenous and important Aztecs: farmed and practiced animal husbandry. Aztec royals ate very well - up to 30 dishes per meal. Corn staple grain. Spanish contributions Cinnamon, garlic, onions, rice, sugar cane, wheat, hogs. Distillation of alcohol

Food Habits of Mexicans in the US

Foods of Mexico have significantly influenced US cooking Mexican foods represent a 10 billion $$/year industry 4 regions: Texas (Tex-Mex) New Mexico Sonora California

Traditional Food Habits: Staples of Central America more

French bread is common in Honduras and Guatemala Soup or stew is common Fruits and vegetables: coconut, banana, plantains, yucca, tomatoes, sweet peppers, cabbage, mangoes Coffee, hot chocolate, "refrescas"

Traditional Mexican Cheeses

Fresh Queso blanco Queso fresca Queso panela Rancheo seca Soft Queso anejo Queso asadero Queso chihuahua Queso oaxaca Firm Queso anejo enchilada Queso cortija Queso manchego

Cultural Food Adaptations: Central America more

Fruits/Vegetables Increased intakes of potato chips and salad Beverages Fats/Oils: Decreased lard and shortening, increased vegetable oils and mayonnaise. Sweeteners

Food adaptations: more

Fruits/Vegetables Seasonings: use depends on availability Beverages: Increased soda, fruit juice, sugar drinks, caffeine Fats/Oils: composition of fats change, mayonnaise and salad dressings popular

Traditional Health Beliefs and Practices: Central America

Good diet, fresh air, fruits and vegetables and regular schedule helps maintain health. Thinness is associated with sickness Health is a gift from god

Nutritional Status: Central Americans

Infant mortality rates for Central Americans are below the average Breast feeding is considered healthy but impractical. Overweight is twice as prevalent in Salvadorian-American youth. Some Central Americans working in US are exposed to occupational hazards of pesticides and herbicides.

Nutritional Status: Mexicans

Life expectancy of Mexican Americans is similar to other Americans. High birth rates, less prenatal care, yet less low wt. births. Tooth decay common among babies.

Therapeutic Uses of Foods

Some balance hot cold and some balance wet dry concepts of health and illness. Sometimes ice cubes are avoided in hot weather. Fatty foods and highly spiced dishes are often avoided when sick. Herbal remedies popular: teas Garlic, Ginseng, may help diabetes and hypertension.

Regional variations: Mexico: Cont Southern Mexico

Southern Mexico: Cocoa trees Mole sauce Pork and goat popular meats Chapulines

Meal composition and cycle

Special occasions: Sundays, weddings, quinceneras, holidays Homemade tamales, turkey, rice, desserts Three kings day: rosca dey reyes and Candelaria day Lent, Christmas celebrated, piñatas made.

Conclusions:

10 years ago, too much American food being imported

Nutritional Status: Mexicans in USA

36% men 47% women obese. Overweight is not well recognized and many children are overweight without parents realizing it. "extra weight may indicate health and well being" Hispanic girls are at high risk of developing eating disorders.

Current Demographics: Central America

8% of Americans are from Central America. Most settled in Texas, Florida, and California. Most are Roman Catholic. Family is highly valued. Men were traditionally head of household but sometimes roles change in the US.

Mexicans

80% of Mexicans are "Mestizos" Mexicans have lived in what is now considered the American Southwest for hundreds of years before the US declared independence.

Meal composition and cycle/celebrations: Central America

Beans, corn eaten at every meal, if meats can be afforded they are also eaten. Celebrate Catholic Holidays with feasts All Saints Day is celebrated with a unique salad called fiambre

Traditional Health Beliefs and Practices: Central America ct.

Belief in witchcraft, healers, and naturalist popular. Belief in hot and cold. Over the counter remedies common

Changes between generations (Mexico)

Biggest dietary changes took place between first generation (born in Mexico), and second generation (born in the US) Corn tortilla consumption declined 69% between 1st and 2nd generation. 30% decline in corn tortilla consumption between 3rd and 4th generation. Beer consumption increased 51% in second generation immigrants.

Etiquette: Central America

Cannot begin eating until the guest stays "Buen Provecho" Hands should remain above the table with elbows at edges.

Mexican Traditional Health Beliefs and Practices more

Causes of illness Excessive emotion Dislocation of organs Magic Imbalance in hot or cold Anglo disease Susto Mild susto can be cured by sugar or sugar water More serious must be cured by a curandero Mal de ojo egg Empacho

Regional variations: Central America

Coconut flavors dishes in Belize and Honduras El Salvador: fried foods Nicaragua: juice of sweet peppers and sour oranges mixed as a sauce.

Regional variations: central America

Costa Rica: herbs, cilantro, thyme, oregano Panama Sanchoco is a specialty

MEAL COMPOSITION AND CYCLE: MEXICO

Daily patterns: 4-5 meals preferred Desayuno: pan dulce, café Comida: Merienda: Antojitos: snacks or "little whims

Traditional Food Habits: Staples of Central America

Early Mayan diet was corn and beans Beans are eaten daily - "gallo pinto" Pupusas in El Salvador Corn tortillas and open faced enchiladas.

Current demographics and socioeconomic status of Mexicans

Estimate 9 million ILLEGAL Mexicans living in US. Income is lower than national average Although socioeconomic status and education levels are increasing, still poor.

Mexican Traditional Health Beliefs and Practices

Health is a gift from god and illness is due to outside forces. Prayer and pilgrimages are appropriate interventions to help the sick

Eating out

Hispanics go to restaurants more than any other group in the US Choice of restaurants? What are they? 13% of Hispanic children eat at a fast food or sit down restaurant three or more times a week.

Therapeutic Uses of food: Mexico

Hot/Cold Hot foods: alcohol, aromatic beverages, beef, chili, corn husks, oils, onions, pork radishes, tamales Cold foods: citrus, dairy, fresh vegetables, goats, tropical foods Hot or cold: beans, corn products, rice, sugary foods, wheat. Illnesses are believed to be hot or cold and are treated with a food of the opposite classification. Sour foods, acidic foods Other herbal remedies

Traditional Food Habits: Mexico Staples

Main staple bread? What other staples can we think of? One dish meals Caldos chilaquiles

Mexican Worldview

Many Chicanos, Braceros, and unauthorized immigrants preserve their culture "La Raza" Usually Roman catholic or Protestant Family is very strong unit. Masculine society - machismo Woman usually homemaker Families are large and children and elders are important.

FOOD AND ETIQUETTE IN MEXICO

Meal time delineates family roles: Considered rude not to eat everything that is served. El Salvador they say "Buen Provecho" Hands on table when not eating, dishes passed to the left Leaving the table before others are finished is impolite.

Traditional Food Habits: Mexico Staples Mas

Meats Grilled, fried, or slow cooked All parts of animal is used Stuffed foods Tamales, quesadillas, tacos, burritos flautas

Nutritional status: Mexicans ct

Mexican Americans have high scores on USDA Healthy Eating Index Indicates good compliance with Food Guide pyramid Good dietary variety and high fruit intakes. Good diet declines with level of acculturation.

Current demographics and socioeconomic status of Mexicans

Mexican Americans make up 59% Latino community Primarily settled in west coast however this is changing. 80% live in San Diego, Los Angeles, San Antonio, Chicago... and now New York, Las Vegas, Minneapolis, Dallas, and Houston.

Mexicans more

Mexicans living in the US can be classified into groups: Chicanos Braceros Unauthorized migrants Many Mexicans immigrated to work on farms, after WW2, and to provide cheap labor Mexicans have been the largest group of legal immigrants to the US in the last 35 years.

Meal Composition and Cycle: Mexican

Migrant workers continue to eat traditional foods. Chicanos Adopt American pattern of eating. Snacking is common and associated with education level Changes in preparation method Recent immigrants continue to fry and grill outdoors, older immigrants learn to use stove and oven. Cooking at home common 50% lactose intolerant.

Cultural Food Adaptations: Central America

Milk Guatemalans dislike milk/hard cheese, Salvadorians like milk/hard cheese. Meat/Fish/Poultry Bean dishes remain popular Cereals/Grains

FOOD ADAPTATIONS

Milk or Milk products More milk consumed, aged cheese instead of fresh cheese, ice cream popular Meat/Eggs/Poultry/Fish Traditional meats popular but use of variety cuts declines Cereals/Grains Wheat tortillas used more, convenience breads, baked sweets, sugary breakfast cereals popular.

Mexican Traditional Health Beliefs and Practices ct.

Mothers and grandmothers are often the health experts in the family. Home remedies common If home remedies not working may seek help of a yerbero, or by cures at a botanica. Finally may seek help of a "curandero"

Regional variations: Mexico, Plains

Plains: Corn, beans, squash, fish, cactus, game Pinons, pumpkins, plums Spanish introductions: Barbacoa, queso fundido, bunuelos, tequila

Special Occasions: Mexico

Reserve foods that require extensive prep for Sunday meals and holidays (which foods??) Holidays: Mexican Independence Day: eat foods that are the color of the Mexican flag Cinco de Mayo: Mexico Aztec New Year's Day

Tortillas

They cooked tortillias

Regional Variations: Mexico more

Tropics: Seafood, fish, chills, tomato, garlic onion, black iguana Lots of produce: cherimoya, yucca, sapote, avocado, guanabana. 9 varieties of chili peppers

Traditional Food Habits: Mexico Staples, veggies deserts and beverages

Vegetables Potatoes, green tomatoes, onions, chili Sugar cane Desserts Egg based deserts from Spain Dulce de leche Beverages Aguas naturales Coffee Beer wine

REGIONAL VARIATIONS MEXICO CONT'D, Yucatan

Yucatan: Steamed foods wrapped in banana leaves Food cooked in outdoor pit or covered pot Black beans, salbutes Citrus used as seasoning Shrimp, eggs, and seafood popular