Saludos dsterley,
Please forgive me for not finishing this answer more promptly!
Living in Arizona, just 2 hours from Mexico, I am surrounded by a
large population who is somewhat judgmental of Mexicans. I am pleased
to present the other side of the peso!
Mexican gastronomy and culture are as tightly entwined in Mexico as
the string on the balero! (A Mexican wooden toy, pictured here):
http://www.uv.mx/popularte/ingles/scriptphplen.php?sid=75&len=In
Nothing I write could remotely compare to what you will gather of the
marriage of food, culture, passion and romance in Mexico by reading
these two books:
“Like Water for Chocolate”, Fiction, by Laura Esquivel (Also out on
DVD)
and
“The Buried Mirror” Non-fiction, by Carlos Fuentes.
If you have not read these books, I highly recommend you do so. You
will come away from these books with a feeling of intimacy of the
Mexican culture far beyond my words here.
The name “Mexico” is actually a Spanish transliteration of the Aztec’s
“Metztlixcictlico”, a Nahuatl word meaning “The place in the center
of the moon, or the Umbilicus of the moon”. The Aztecs, also called
Mexicas, considered Lake Texcoco, the lake of the moon.
Metztlixcictlico is a combination of three Nahuatl,(the Aztec
language)words: Metztli meaning “moon”, xictlii meaning “umbilical”
or center, and "co" meaning “place” .
http://www.mexicofile.com/newsletter/
The country of Mexico, which produces oil, corn, coffee, papayas,
pineapples and over 100 types of chiles, is home to the world’s
largest mosaic, located at the Universidad Nacional Autonoma de Mexico
(UNAM), the world’s largest pyramid, Pyramid of the Sun, in Cholula
de Rivadia. Over 52 native languages are spoken in Mexico today
http://www.rallyplanet.com/index.php?pid=8789
Pictures of UNAM’s mosaic are found here, at The Virtual Tourist
website, near the bottom of the page. Don’t miss the preceding
articles and text however, as they too are fascinating!
http://www.virtualtourist.com/m/e26b/e9cb4/6/
Pictures of the Pyramid of the Sun can be found here, at the
Accelerated Schools website:
http://128.121.178.236/acceleratedschools/travel/braincandy/
“Much about Mexico is not pretty, there is a tradition of abuse of
government power, there is a tradition of the Government officials
living off of bribes or mordidas or direct service fees, and there is
a
lesser known tradition of police brutality that approaches the worst
in
the hemisphere. There was not a tradition of assassination as an
instrument of government policy, expulsion yes, but assassination no,
Never the less, for a Mexican to get jailed was for him to have his
life
threatened. But few went to jail, except for political reasons, unless
the crime was serious and the criminal broke. When I was in Mexico
there was a feeling that the Aztecs were still in power with a
six-year
absolute monarch chosen in a totally impenetrable fashion, and a
military that was never mentioned in public. “ – John Watson,
Folklorico.com website
http://www.folklorico.com/ponencias/mexico-unique.html
My perception of Mexican and Latin culture is somewhat different than
most North Americans. Because I am bilingual, grew up in Spain, lived
some time in Venezuela, traveled a bit through Mexico, and worked as a
medical Spanish/English interpreter, my many Mexican and Latino
friends forget I am actually a “gringa”. Because of this, I believe I
am shown a different “face” on the culture, an insider’s view, so to
speak.
What I most often see are families that are devoted to one another,
even at times to their detriment, and often contrary to most North
Americans belief. For example, many Mexicans migrate to Mexico City,
or the United States in search of a job. Not a better job, but any
job. Jobs are very hard to come by in Mexico for the unskilled and
uneducated person. I am told by many Mexicans that age discrimination
is very common. It is very difficult for a man as young as 30 to find
work. Upon finding work, the majority of Mexicans in large Mexican
cities and in the US send money home to their families, an admirable
trait for sure. What this does how ever, is keep the worker in a low
paying job or two, leaving no time for studies or advancement. They
would prefer to work hard and long to send money home. I met a young
man from Mexico, who risked his life crossing the desert to reach
Arizona. His family home had been destroyed by weather and they had
been able to build a new one, except for a roof. The family lived in
the roofless house, until this young man decided to come to the US and
earn “roof” money. He wires money to his mother religiously, each
week, and they hope to roof the home soon.
My Mexican friends and I often have conversations we call “Why”. It
goes like this…
“Why do Americans put their older people in nursing homes? We find
this despicable”
I do my best to explain something with which I too disagree, and I ask
“Why do Mexicans bundle their babies in a sea of blankets, even on a
hot day? ” My friends do their best to explain. I’m not sure either of
us totally understands, but we do get a better understanding of our
mutual customs.
I find much less generational conflict in Mexican families than those
in the United States. Children accompany parents and grandparents
everywhere and family gatherings are the Mexican way of entertaining.
“Parties” are born when one branch of the family, or a group of
friends stops by, almost always unexpected, late in the evening with a
large piece of meat to grill or a bag of tortillas. Children are sent
to the corner market to purchase tomatillos or other needed items,
grandmothers prepare salsa, someone turns on the radio. The men start
the grill, which may be made of any kind of grate, supported by
discarded bricks, or over a 55 gallon drum. Adult only parties are
rare. Someone plays the guitar. Children and adults all may start
dancing. After the meal is finished and many cervesas (beer) or
“vinos” are consumed (Many Mexicans call ALL forms of alcohol, vino,
which literally means “wine”) jokes and tall tales begin. Friendly
arguments over who sang what song on the radio, or political debates
heat up. These get-togethers typically last till 1 or 2 in the
morning, often later!
The people of Jalisco, the descendants of the Aztecs, and cousin to
the Hopi:
http://www.mexconnect.com/mex_/huichol/huichol2.html
Machismo is rampant in Mexico, and sadly, generally tolerated by
women. Feminism and equality have not gained much of a foothold in
Mexico. Even though wives may not always be treated properly, mothers
are always respected and enjoy a status close to sainthood! Children
are taught early not to be disrespectful to their parents, especially
mama !
A2Z Languages website
http://www.a2zlanguages.com/Mexico/country_guide/mex_society.htm
http://search.csmonitor.com/durable/1999/07/30/p1s4.htm
http://international.monster.com/workabroad/articles/mexiquette/
Birthdays focus more on family and the honoree than gifts. When gifts
are given, they are usually small token gifts. Children almost always
have a piñata, a paper or papier-mache figure, often a popular cartoon
character, filled with small toys and candies.
A picture of a common style piñata:
http://espagnol.paris.iufm.fr/pinata/pinata.html
A birthday piñata
http://www.casaxelaju.com/pedrera/imgped/pinata.jpg
Quinceañera
============
A girl’s 15th birthday is called quinceañera, a “cominh out” party.
While it is somewhat comparable to a Sweet Sixteen party in the US, it
is usually more elaborate, often with the grandeur of a formal
wedding, and often starts with a Catholic Mass. Families may sacrifice
and save for years in anticipation of a daughter’s 15th birthday. Some
families spend thousands of dollars on a dress that may resemble a
wedding dress, mariachi bands and/or a DJ , a huge hall, and lots of
food and drink. Items as elaborate as imprinted napkins, goblets,
bibles, cake knives, pillows, candies, dolls and program booklets may
be ordered. Professional photographers often attend.
http://www.hpl.lib.tx.us/youth/cinco_quince.html
http://www.quinceanera-boutique.com/quinceaneratradition.htm
http://www.bridalworks.com/quinceanera-wedding-dresses.html
http://www.courier-journal.com/cjextra/2003projects/unavidanueva/0907/2ndwir-back-Hquin-13326.html
Mariachi Music:
===============
Mariachi music is loved in all of Mexico. Said to have originated in
Guadalaja, this is disputed by many places in Mexico.
From Mex Connect website:
“Mariachi goes beyond music, it is the sum of a cultural revolution
expressed through a group of musicians, dressed in popular clothing
(most recently charro suits) which encompasses the essence of Mexico
and its people. It is something cultural, spiritual and traditional
that is unique to this country, an experience not to be missed.
The word mariachi refers to the musicians now commonly seen in
restaurants or strolling the streets, dressed in silver studded charro
outfits with wide brimmed hats playing a variety of instruments which
include violins, guitars, basses, vihuelas (a 5 string guitar) and
trumpets.
Their songs speak about machismo, love, betrayal, death, politics,
revolutionary heroes and even animals (one particularly famous song is
"La Cucaracha").
http://www.mexconnect.com/mex_/guadalajara/marhis.html
http://www.mariachiconnection.com/
Other Holidays and Celebrations:
===========================
Even if you don’t speak or understand Spanish, tune into “Despierta
America”, Univision’s morning program. They do an impressive feature
each holiday, especially for Day of the Dead, filming on location in
different countries.
http://www.univision.com
Semana Santa (Holy Week, Easter Week)
===============================
Since Mexico is about 90% Catholic, this is a very big “fiesta”
http://www.inside-mexico.com/featuresemana.htm
http://www.mexonline.com/semana.htm
Day of the Dead, Dia de los Muertos
=============================
Mexicans honor their dead on November 2. Families take picnics to the
cemeteries and spend the day their. Candy skulls and toy skeletons are
for sale everywhere.
http://www.mexconnect.com/mex_/feature/daydeadindex.html
http://www.dayofthedead.com/
http://www.public.iastate.edu/~rjsalvad/scmfaq/muertos.html
Buy your skull sugar molds here:
http://www.gourmetsleuth.com/cItems.asp?i=3&c=24
Cinco de Mayo & September 16th
====================================
Cinco de Mayo, May 5th has become more of a “party day” in the US than
in Mexico. Certainly Puebla celebrates, but not so much in other
regions of Mexico. September 16th is the Mexican Day of Independence.
“4,000 Mexican soldiers smashed the French and traitor Mexican army of
8,000 at Puebla, Mexican, 100 miles east of Mexico City on the morning
of May 5, 1862.”
http://www.vivacincodemayo.org/history.htm
http://www.mexonline.com/cinco.htm
http://teacherlink.ed.usu.edu/tlresources/units/Byrnes-celebrations/mid.html
El Grito
http://www.inside-mexico.com/featureindep.htm
More on Holidays
http://www.acs.ohio-state.edu/internationalstudies/clas/cyberspace/mexico.html
The Virgin of Guadalupe, a vital part of Mexican religion and life
===================
Virgen de Guadalupe, the Dark Madonna, the Mother of all Mexicans, is
a vital part of Mexican culture. Every city and town has at least one
shrine to her. There are few homes in Mexico without her picture,
statue or candle present. Men have her image tattooed on their chests
and arms, she is seen behind bars, and hanging from taxis and buses.
Read more about her and Juan Diego, the peasant man to whom she
appeared on these MexConnect sites:
http://www.mexconnect.com/mex_/travel/blyons/blguadalupe1.html
http://www.mexconnect.com/mex_/travel/ldumois/ldguadalupe.html
Pancho Villa: Revolutionary Hero/Bandit
===============================
http://www.sp.utexas.edu/jrn/cwp/pvg/info.htm
http://ojinaga.com/villa/
Mexico has trouble with illegal immigration from Guatemala, Honduras,
Nicaragua and El Salvador, on its southern border according to my
friends, and The World Press website:
http://www.worldpress.org/0901feature22.htm
Mexicans can determine, if not by accent and dress, if a person is an
illegal immigrant by asking the birth name of Pancho Villa. I am told
only “Real Mexicans know this”.
Doroteo Arango is Pancho Villa’s real name.
More Mexican morsels:
===================
The Chupacabra, is a reptilian type monster with vampire attributes,
who many Mexicans fiercely believe in, supposedly sucks blood from
farm animals. "It's sort of like Jennifer Lopez, kind of
cross-cultural." Said America's leading cryptozoologist, Loren Coleman
http://www.lorencoleman.com/chupacabra_1.html
http://www.gryphonproductions.com/chupadesc.jpg
http://www.mexicofile.com/chupacabra.htm
Correct spelling of Moctezuma
http://www.cruciverb.com/pipermail/cruciverb-l/2003-July/000806.html
Moctezuma’s revenge
http://www.annals.org/cgi/content/abstract/136/12/884
Art:
=============
Rufino Tamayo
http://wwar.com/masters/t/tamayo-rufino.html
Frida Kahlo
Mexican artist, recently immortalized in a movie called “Frida”
http://cgfa.sunsite.dk/kahlo/kahlo_bio.htm
http://www.artcyclopedia.com/artists/kahlo_frida.html
Diego Rivera
http://www.riveramural.org/rivera/index.html
Artesania
http://www.mexweb.com/mexmall.htm
Sport
Soccer: As close to a religion as you can get!
http://www.chron.com/cs/CDA/story.hts/sports/lopez/1894366
http://www.mexonline.com/sports.htm
Other sports: Boxing, rodeo, cycling, racing.
http://www.teachersdiscovery.com/QuizPdfs/Mexican%20Sports%20v30.pdf
Bullfighting
http://www.mexicofile.com/bullfighting.htm
http://www.ccm.org/usr_doc/cover/Mexico/mextopics/bullfighting/matadorsvsbulls.html
Photos that give a sense of the ‘Real” Mexico
=================================
Canadian Scouts trip to Mexico. This site has some interesting photos
of the “Real” Mexico.
http://www.geocities.com/thunderbird_rovers/moot/2000.html
People shots, from On the Road website
http://www.ontheroadin.com/losgalleria/people/people.htm
Homes:
From the poorest
http://community.webshots.com/album/62538203YFyYzw
To the wealthy
http://www.melbalevickphotos.com/mexicasa/index_2.htm
Low cost homes primarily bought by North Americans
http://www.joelandsue.com/pages/sale5.php?lprice=upto&&mprice=149999&limit=0
Market
http://www.earthfoot.org/mercados/mer_menu.html
Travel journal with good pictures of local life, unposed. Non touristy
site.
http://downtheroad.org/Photo/6MexMor/1TolucaChalm.htm#cabbage%20patch
Arab influence from Spain
http://www.mexicanceramic.com/aboutceramics.htm
Mexican Masks at every flea market in town here
http://www.mexicanmasks.us/#pastorela2
Regions to explore:
Michoacan:
http://www.mexconnect.com/mex_/michoacan/michoacanindex.html
http://www.mexconnect.com/mex_/history/tarasco.html
Ghost Story from Michoacan
http://mexconnect.com/mex_/travel/jblack/jbghost.html
Oaxaca:
http://www.mexconnect.com/mex_/travel/bbegalke/oaxacareview/ph162oaxacareview.html
http://oaxaca-travel.com/guide/index.php?lang=us
Guadalajara:
http://www.allaboutguadalajara.com/
http://vive.guadalajara.gob.mx/ (There is a small link to the site
in English, on the right side of the page)
Sauces, Food and Anecdotes:
=======================
“If its not hot, its not good!” says a friend of mine. The first thing
to learn about Mexican food is the difference between Picante and
Caliente! Picante is SPICY hot, while Caliente is hot in temperature.
It is said Mexicans eat so many chiles with their food to mask the
blandness of it. I was not so offended as I was surprised, when my
Mexican guests covered my Thanksgiving meal with jalapenos! The meal I
found full of flavor, and savory with memories, my friends probably
found as bland as cardboard! Most Mexicans love chiles, the hotter the
better!
http://www.mexconnect.com/mex_/recipes/puebla/kgchiles1.html
http://www.mexconnect.com/mex_/recipes/puebla/kgkitchenequip2.html
http://www.bearcreekfinefoods.com/library/catalog/mexican_chiles_242458_products.htm
http://joanfrancis.com/mexico/mexican_chiles.html
Most Mexican women I know ONLY eat freshly made sauces. These women
spend more time than I care to, selecting, de-seeding and roasting
chiles for their sauces. Fresh is the key. This applies to store
bought salsa as well. No bottled salsa for these women!
Chiles and sauces
http://www.cuisinenet.com/digest/region/mexico/sauce.shtml
Nice step by step in English, for Mole Poblanao (Some of the chile
explanatory links are broken)
http://www.marscafe.com/php/salsa/recipes/molepobrx.html
Mole Poblano recipe, in Spanish (From Puebla, Mexico) (Moh –lay,
accent on the first syllable)
http://www.alamesa.com/recetas/rec0119.htm
More than 40 sauces (In Spanish)
http://www.arecetas.com/mexico/
Puebla Mole Sauce, influenced by Catholic nuns in 16th, 17th centuries
http://www.inside-mexico.com/cocina.htm
Enchilada Sauce:
http://www.just-recipes.net/enchilada_sauce.htm
From Cuisine Net, secrests of Mexican Sauces.
http://www.cuisinenet.com/digest/region/mexico/sauce.shtml
Green and red sauce, and guacamole
http://mexicancooking.netrelief.com/wriedt/default.asp
Ancho Chile Sauce
http://www.absoluterecipes.com/sauces-rec/ancho-chili-sauce.html
Pico de Gallo
http://www.absoluterecipes.com/sauces-rec/pico-de-gallo.html
Green Sauce
http://www.absoluterecipes.com/sauces-rec/salsa-verde.html
Black Bean and Papaya soup
http://homecooking.about.com/library/archive/blpickle7.htm
Tortillas
Corn tortillas are a staple of Mexico, as well as Guatemala and El
Salvador. Before the Europeans came to the Americas, only corn
tortillas were eaten. With the introduction of wheat, flour tortillas
became known. Today, generally, only Northern Mexico consumes flour
tortillas, with the rest of the country preferring traditional corn
tortillas. Tortillas are extremely important to some Mexicans,
especially when out of their own country…affording them a taste of
home. A few years ago, I was interpreting for a toddler from Sonora,
Mexico, who had leukemia and was being treated in North Carolina.
After a few days, we were able to find an efficiency suite for his
mother and brother at the local Ronald McDonald House. The mother
invited me to visit her in her room one evening. As I entered her
suite, I saw she was up to her elbows in masa, the corn flour dough
used to make tortillas. She was completely worn out from spending the
day in the hospital, so I told her I would be glad to buy tortillas
for her at the grocery store. “Oh no” she said. “I must prepare fresh
tortillas, each morning and each evening for my sons”. She had even
brought a comal, on which to cook the tortillas!
See a photo of a comal here, at Mexgrocer.com
http://www.mexgrocer.com/9115.html
The staple in all Mexican meals is the corn tortilla (masa). Mexican
cooking starts now as in the Aztec days with tortillas, the "bread of
Mexico" and only those who have tasted them hot off the griddle know
how good tortillas can be. Mexicans use them as plates, forks and
spoons. They dip their tortillas into stews and use torn-off pieces to
scoop up sauces. They can be eaten plain or with butter, beans or
meat, chili or sauces.almost any kind of food that is not too liquid
can be placed on a tortilla.the "bread of Mexico"! CORN TORTILLAS
RECIPE We are all familiar with both the corn and flour tortillas, but
the original ones were of the native corn only, and except in Northern
Mexico, corn tortillas remain the norm and the staple. 4 cups masa
harina *, ½ tsp. Salt, 21/2 cups hot but not boiling water. *Masa
harina (corn flour) can be purchased in most supermarkets. Quaker and
Maseca brands are both excellent. If you are fortunate to have a
specialty Mexican market nearby, you can purchase the masa dough
freshly made and ready to press or roll out.
Directions: Place the masa harina and salt in a large bowl. Add the
water and mix with your hands to make a dough that comes together in a
soft ball. Continue mixing and kneading until the dough is elastic
enough to hold together without cracking, about 3 minutes. If using
right away, divide the dough into 18 equal portions and cover with
plastic wrap or a damp towel. If making ahead for later use, wrap the
whole ball in plastic wrap and refrigerate for up to 1 day and then
divide. To form the tortillas, place a portion of dough between 2
pieces of plastic wrap. Press with a tortilla press or roll out with a
rolling pin into a circle 6 or 7 inches in diameter. Use your fingers
to smooth any raggedy edges. Continue with the remaining portions
until the dough is used up. To cook the tortillas, heat a heavy
skillet, griddle or comal over high heat until it begins to smoke.
Peel the plastic wrap off a tortilla and place the tortilla in the
pan. Reduce the heat to medium-high and cook for 30 seconds. Turn and
cook on the other side for 1 minute. Turn again, and cook until the
tortilla puffs a bit but is still pliable, not crisp, about 30 seconds
more. Remove and continue until all the tortillas are cooked. Serve
right away as this is when they are the best.
http://www.latortillaloca.com/History.htm
http://en.wikipedia.org/wiki/Tortilla
Tortilla history. Aztecs learned to soak corn kernels in a lime
solution to remove the skins, making their work easier, and apparently
tastier!
http://www.texmextogo.com/tortillas.htm
Tortilla Soup
http://ww4.bhg.com/bhg/recipe/recipedetail.jhtml?recipeId=8463
Chilaquiles, a favorite breakfast dish, makes use of leftover or
stale tortillas.
http://www.gourmetsleuth.com/recipe_chilaquiles.htm
Quesadillas
“Quesadillas are one of the mainstays of Mexico's street-side stands,
and are considered quintessential Mexican. It turns out that they,
like Mexicans themselves, are hybrid creations, half indigenous and
half Spanish. The corn tortilla on which quesadillas are based is
native American; the cheese, as well as the pork, and/or beef that may
accompany the cheese, is Spanish; of the garnish, the hot-sauce made
with chili pepper is indigenous, but the shredded lettuce is Spanish.”
http://www.earthfoot.org/mercados/food2.html
http://www.eeecooks.com/recipes/2001/09/24/quesadillas.html
Nopales, Nopalitos:
Many Mexicans like to eat prickly pear cactus.In fact, I have some
ornamental cactus in pots in front of my house, and my friends often
teasingly threaten to take them home for breakfast!
http://www.gourmetsleuth.com/nopalitos.htm
On a trip to a touristy area in Algodones, Mexico, years ago, my
husband and I were walking along, heading out of town on a broken
run-down sidewalk. I was paying close attention to my step when I head
a voice whine out “noooooooo-pahhhhhhh-leeeeeee-tooooes” When I looked
up I saw a toothless old man on a bench, holding plastic bags of what
looked like chopped up broccoli stalks. I approached him and asked him
what it was. I had not heard of people eating prickly pear at this
point. When he told me it was diced prickly pear, I asked him what it
was for. He told me, in no uncertain terms “ Si Ud. No sabe que son
nopalitos, pues, no los necesita” –If you don’t know what these
nopalitos are for, then you don’t need them” He certainly told me!
Mexican emblem, Eagle standing on a Nopal plant.
http://www.embamex.co.uk/meet_mex/cos11.htm
Mexican cooking classes and cultural vacation, all in one, in
Cuernavaca, Mexico.
http://www.biztravel.com/TRAVEL/SIT/sit_pages/12229.html
Mexicans prefer freshly mashed beans
http://www.mexicofile.com/
Menudo:
http://huichol-art.com/chavies/manudo.html
http://homecooking.about.com/library/archive/blss18.htm
Desert
================
One of my favorite Mexican sweets is Pastel de las Tres Leches
("three-milk cake") --*Para chuparse los dedos* – a commonly used
Spanish phrase –So good you’ll want to lick your fingers, or to quote
one fast food restaurant “Finger-lickin’ good!” In my opinion, the
first recipe is the better one. I have made it several times and its
heavenly!
Three Milk Cake “ It appeared in Mexico perhaps a generation ago. It
swept through the social set and soon became the thing to serve at
fancy parties. A butter cake soaked in three kinds of milk and most
often topped with billows of meringue, it is sweet and insanely rich.
Nobody knows where this confection came from. Mexican cooking
authority Maria Dolores Torres Yzabal (the co-author of The Mexican
Gourmet cookbook) thinks it might have originated in a Mexico City
bakery whose name is now lost. In her cookbook The Taste of Mexico,
Patricia Quintana says that it first appeared in the state of Sinaloa.
To complicate matters further, Mexico-born chef Roberto Santibañez of
Austin's Fonda San Miguel has friends in Guatemala and Nicaragua who
swear the cake is native to their countries. His pet theory is that it
came from a promotional recipe once distributed in Latin America,
perhaps on cans of evaporated milk or with a brand of electric mixer.
Wherever it started, tres leches cake has now established itself in
Texas. This recipe —from Cafe Central's pastry chef, Maria
Devora—replaces the usual meringue with a satiny sugar-cream frosting.
Its tres leches are evaporated milk, sweetened condensed milk, and
heavy cream. This cake's definitely got milk.”
Quoted from the TexasMonthly.com, November, 1999
http://www.texasmonthly.com/food/recipes/9911_tresleches.php
http://www.recipesource.com/desserts/cakes/28/rec2849.html
Capirotada is a sort of bread pudding, eaten for lent.
(Colaciones are small candies, often anise flavored.)
http://holiday.allrecipes.com/AZ/Capirotoda.asp
http://www.tinkertech.net/recipes/ethnic/capirotada.htm
http://www.mexconnect.com/mex_/recipes/list/ancapeng.html
Flan, another dessert popular in many Latin American countries and
Spain, is a caramel covered custard.
http://www.mexgrocer.com/499-authentic-mexican-flan.html
http://www.healthwell.com/deliciouskitchen/recipes/flan.cfm?key=25
Chocolate:
The Aztecs called chocolate , cacahuatl, “The gift of the gods” , and
believed that the feathered serpent god, Questzalcoatl planted the
first cocoa tree.
On page 5 you can read more about chocolate and Mexico, in this nicely
done paper by Beate Echols, American Folk Art Museum. This entire
paper discusses mythology, culture and food in Mexico and other Latin
American countries.
http://www.ipsonet.org/congress/5/papers_pdf/be.pdf
Chocolate is drunk, hot (In temperature) , thick and often with
cinnamon, in Mexico.On this University of Southern California site,
you can find some Mexican chocolate drink recipes. Apparently, Mexican
hot chocolate was so sinfully good, that the Catholic church issued a
Papal bull prohibiting the faithful from partaking of it.
http://www-2.cs.cmu.edu/~mjw/recipes/ethnic/mexican/mexican-chocolate-coll.html
Champurrado, a chocolate drink, thickened with masa, flavored with
anise, and piloncillo (an unrefined brown sugar) is popular
http://www.gourmetsleuth.com/mexicanchocolate.htm
http://gourmetsleuth.com/piloncillomexicansugar.htm
There is an art to using the molinillo, a wooden stirring implement
used for whisking chocolate.
http://www.gourmetsleuth.com/molinillo.htm
I hope my answer gave you a good taste of Mexico!If any part of my
answer is confusing, please ask for an answer clarification before
rating my answer. I will gladly respond amd clarify the answer for
you.
Hasta la vista,
crabcakes-ga
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