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“Taco USA: How Mexican Food Became More American Than Apple Pie” was written in 2012 by Gustavo Arellano, a prolific food author for the Orange County newspaper OC Weekly. This article originally appeared as an online publication in Reason Magazine. Arellano has written books about Mexican food and its role in the American experience. His writings explain how this genre of cuisine has evolved and transformed as it has spread geographically throughout the United States. Growing up in Orange County California with two Hispanic parents, Arellano experienced firsthand the transformation of traditional Mexican dishes into the tex-mex that most American families are familiar with today. The online news site, Reason Magazine, originally published this article to accommodate to an audience of readers who want to be informed but also entertained by the news. These readers care about what is happening in society but are not considered scholars on the topics presented. Although the readers of Reason Magazine might not have any formal knowledge about food and its role in culture, all of them have experienced the importance of a meal in their everyday lives. The author uses the experience and background of his audience to show them the importance and prevalence of Mexican food in the American culture. In “Taco USA” Arellano uses personal stories, ethnic language, and historical information to show his

Although their tastes differ when it comes to types of chiles, the grandmother and the speaker share a love for the traditional Mexican-American garnish. They also respect each other, simply based on their actions. Here we have two individuals, from different generations, that bond over the age-old tradition of food and love.

Most spanish are catholic, they went from polytheism ( believing in more than one god) to monotheism (believes in one god). Unlike the aztecs, that believed in ( 16 ) gods, each one responsible for a different thing. They now speak spanish but Nahuatl is still considered as an important language. The mexicans use animals such as horses, cattle, sheep, and donkeys to help them with their work and to eat, the aztecs would do everything themselves and would grow their own food therefore they didn't need these animals. The aztecs diet mostly consisted of vegetables. A variety of the recipes and foods mexicans eat, are similar to food the aztecs

When most people hear the word “Mexican”, a person instantly thinks of food. This is because Mexicans have been known through out America as a culture to have a variety of some of the best dishes. Hispanics males take pride in working, just as the females take pride in cooking. The women don’t do it just for the heck of it, they make a form of art and also competition. Every Mexican family has a person who competes with another, to see who can make the best dish. Mexicans have different dishes from soups to rice. The one soup you will here in the Mexican generation is pozole. This is a soup that consists of pork, hominy, and spicy herbs. This recipe has been in my family for a more then a decade, and now I share it with you. In

The Mexican culture is a mixture of Spanish and Aztec roots dating back to the 19th and 20th century when Spain had rule over Mexico. Their rich heritage and inhabitance formed their culture today with pride and unbreakable traditions. Back before the Spanish had power over Mexico, it was first occupied with an enormous number of Indian groups that varied in social as well as economic systems. Mexico was shared with the Mayans, Totonac, Huastec, Otomi, Mixtecs, Zapotecas, and Tlaxcala’s, Tarascans, and Aztec tribes. Before the Spanish arrived, the Aztec tribe ruled most of Mexico. They built most of what is known as Mexico City due to a tribe prophecy that demanded the city to be established where there was an eagle with a snake in its beak resting on a cactus. That became a national symbol of Mexico and embellishes on the country’s flag

At the reception there is food, however, there is no food that is culturally required to have at the Quinceñera, though food of their culture is popular. Guadalupe explained that lots of Mexican rice, mole (a dish with a sauce that includes chile, nuts, tomatoes, and a type of meat), and chicken pozole (a soup that has beef and corn grains) were the foods that she had at her Quinceñera, which are also popular foods that she’s seen at other’s

The history of corn can be dated back to the beginning of time, but the use and value of corn had been unnoticed until it was introduce by the Native Americans. Where corn had seemed to be a big part of their everyday life from, being in myths, legends, and for a huge portion of their diet corn was an essential component. "when the Europeans had touched base to the New World during the late fifteenth century, the Native Americans had introduced corn what they had called maize to the Europeans .This crop was then later on grown and adapted from Canada to southern South America very quickly, which then began to form the new basis of the New World civilization" (Leventin & McManhon, 2012). The way corn has been changing and revolutionizing throughout time has been both fascinating and drastic. Rather than conventional corn being grown, it is genetically modified corn that have been dominating today 's crop industry and farming but the question remains as to how the various types of GMO corn has influenced the way it is grown and used and what its ramification are.

Arroz con leche, or rice pudding is a big part of all Hispanic cuisines. Being made with base items such as milk, rice, and cinnamon, other flavors can be mixed in to appeal to one's area of origin or taste. It is widely accepted that the original rice pudding was introduced to Spain by its original occupants, the Moorish. This dish, along with much other cultural heritage would be left over from its centuries of development. From Spain, it would travel across the Atlantic Ocean and soak into the meals of most central and south Americans.

The most important part of every Aztec meal was maize, better known as corn. In fact, it was so important

That is how I prepare a simple yet satisfying meal for my family that takes roughly 45 minutes to prepare. Cooking meals like this saves money compared to going to restaurants all the time. I spend 15 dollars to make this rather than 25 to feed my family at McDonalds. If you’re either the cooker or the eater you get satisfaction by seeing your family enjoy the meal you prepared or enjoying the meal your loved one prepared.

Authentic Spanish Food- But, Japanese and Filipinos were not the only cultures that were discriminated Mexicans also were discriminated impressing how much discrimination in such a little town where there is a lot of diversity. Mexicans were afraid of being discriminated and example would be the restaurant “La simpatia” which for years said it served authentic Spanish food and all the time it was Mexican food like pozole but they did not admit it to

Next to corn, rice is the most common grain in Mexican cuisine. Mexican food varies by region, because of local climate and geography and ethnic differences among the indigenous inhabitants and because these different populations were influenced by the Spaniards in varying degrees.

To introduce this product to Mexico, the intention will be to craft meals that are traditional Mexican cuisine and reasonably low in cost. It will be important to use ingredients from local farmers to develop relationships within the country and to provide the service and product at the best price to build a customer base. This product seemed logical for the Mexican market when observing family eating tendencies in the culture. As a collectivist culture, Mexican families are likely to have meals together and cook at home. This product caters to this aspect and allows families to enjoy each other while making the task of cooking and planning simpler. (The Hofstede Centre, n.d.)

The Spanish cuisine is a mystery in itself. Not only does the food differ from American cuisine, but also the customs of when it is eaten. Lisa and Tony Sierra explain the eating

The Arabs introduced rice to Valencia. Short-grain rice, such as Arborio and paella rice, were mass produced. The knowledge of irrigation developed by the Moors was the success to mass producing rice.