UNITED STATES AND MEXICO Flashcards
US:
Cuisine influences
Native Americans, Europeans, Africans, Latin Americans, Asians, and Pacific Islanders
US:
Global Influence: American cuisine is a melting pot, shaped by:
immigrants and local traditions
US:
Modern Development____________ ________ and ______________ contributed to a wide range of new food trends.
Technological advancements and media
US:
Iconic American food, with countless variations served across the country.
Hamburger
US:
A sandwich made with roast pork, ham, Swiss cheese, pickles, and mustard on Cuban bread.
Cuban Sandwich
US:
Tenderized steak fried golden, covered in seasoned flour and a creamy sauce.
Chicken Fried Steak
US:
Crunchy potato nuggets with a fluffy interior, a popular snack and side dish.
Tater Tots
US:
A creamy and cheesy pasta dish, loved by all ages.
Mac and Cheese
US:
Grilled or steamed sausage on a bun, served with various toppings.
Hot Dog
US:
Ground meat (beef, pork, or veal) mixed with breadcrumbs, onions, and spices, baked into a loaf.
Meatloaf
US:
A beloved dessert with a flaky crust, filled with cinnamon-flavored apples.
Apple Pie
US:
Grated, crispy potatoes, often served for breakfast.
Hash Browns
US:
Cooking over direct heat for a smoky flavor; grilling uses heat from below, broiling from above.
Grilling & Broiling
US:
Roasting for meats/vegetables, baking for breads/pastries/casseroles.
Roasting & Baking
US:
Cooking food in a small amount of fat over high heat, often for vegetables, meats, and seafood.
Sautéing
US:
Submerging food in hot oil, commonly used for fried chicken, fries, and doughnuts.
Deep-Frying
US:
Cooking food with steam, often for vegetables and seafood, a healthy cooking method.
Steaming
US:
Cooking in more fat over medium heat, typically for meats and seafood.
Pan-Frying
US:
Boiling for pasta, vegetables, and eggs; simmering for soups, stews, and sauces.
Boiling & Simmering
Mexico’s Staple foods
Corn (maize), beans, squash, chili peppers
Mexico’s key techniques in the pre-colonial period
Nixtamalization (lime-processed maize), steaming in banana leaves
Mexico’s emerged dishes during the pre-colonial period
Tamales, tortillas, and pozole
Mexico: 16th century
__________ introduced wheat, rice, dairy, hog, and chicken.
Spanish
Mexico’s 16th Century Onwards (Colonial Influence) led to dishes like:
mole and tacos
Mexico:
is recognized by UNESCO as an Intangible Cultural Heritage of Humanity in 2010
Mexico
Mexico:
Common Staples
Corn, beans, chile peppers, tomatoes, avocados, chocolate
Mexico:
Flavor profile
A balance of spicy, sweet, and acidic flavors with fresh, earthy notes
Mexico:
cultural influence
fusion of indigenous and European culinary traditions
Mexico:
Strips of spiced beef or chicken, vegetables, and cheese, wrapped in a tortilla.
Fajitas
Mexico:
Fried tortilla strips topped with spicy tomato sauce and cheese.
Chilaquiles
Mexico:
Fried eggs on fried corn tortillas with cooked salsa.
Huevos Rancheros
Mexico:
Variety of fillings wrapped in soft or crispy tortillas.
Tacos
Mexico:
Corn tortillas rolled with a filling and covered in spicy sauce.
Enchiladas
Mexico:
Masa dough filled with savory or sweet fillings, steamed in wrappers.
Tamales
Mexico:
Traditional soup with dried corn, pork, cabbage, onions, avocado, radish, and chili peppers.
Pozol
Mexico:
Fresh raw fish or seafood marinated in citrus juice and spiced with chili, onions, and cilantro.
Ceviche
Mexico:
Rolled wheat tortilla with a variety of fillings like seasoned meat, chicken, or vegetables.
Burrito
Mexico:
Meat suspended over boiling water in banana or cactus leaves.
Steaming
Mexico:
Using a comal (flat, round tool) to toast food.
Dry Roasting
Mexico:
Charring chilies and peppers directly on a flame to loosen skins.
Sweating
Mexico:
Enhancing authentic flavors by cooking over open fire.
Grilling
Mexico:
Ideal for vegetables and meats.
Boiling/Simmering
Mexico:
Beans cooked twice to achieve a creamy consistency.
Refrying
Mexico:
Digging a bowl in the earth, adding hot stones to bring water to a boil.
Stone Boiling
Mexico:
Other Cooking Techniques
Baking, deep-frying, and chargrilling
