Favorite Plaza Essay

The majority of all events take place near the kiosk in the middle of the Placita Olvera. The space is utilized efficiently in order to get all of the participants comfortable. I attended it on a Sunday; therefore it was really full with people, which made it hard to get somewhere fast. The street is filled with fluorescent colors, which make it a perfect marketplace atmosphere. The businesses mostly all differ because although they are mostly representing the Mexican culture, the shops represent certain cultural artifact of a certain place in Mexico. A shop that caught my attention as soon as I stepped onto Olvera Street was a shop that sold handmade poncho style backpacks because the designs really portrayed the traditional Mexican poncho. Many of the shops in this area will catch your attention due to their bright colors and culturally rich looks. The area contains a house called The Francisco Avila Adobe house, which is the oldest standing residence in the city. This house represents how house would look when the Spanish and the Mexicans occupied this area. Also, many shops are scattered throughout the street that portray a certain aspect of the Mexican culture such as the clothing, artistry, crafts, cobijas,

dishes. In just about every culture you look at, you can find a touch of Mexico in it.

From a ride range of tacos from “The Democrat” to the “Dirty Sanchez”, I was stumped on which to order. I decided on the “Trailer Park” which contains a large piece of fried chicken, lettuce, green chiles, pico de gallo on a flour tortilla with pablano sauce. You have the option to “make it trashy” meaning you take the lettuce off and add queso, which of course I did because for this experience I was going to go all out. Once I poured the jalapeno ranch on top of my taco, the flour tortilla is too small to full wrap up it’s contents. As soon as I picked up my taco, the queso, pico de gallo, ranch sauce, and green chiles fell out of the bottom. Alas, I would not let this go to waste so I scooped all of it up and tried again, but using a fork instead. I was sort of bummed knowing I couldn’t properly eat this taco, but I was still mucho

I was born in Dallas, Texas but when I was 3 years old I was taken to my parents’ home country, Mexico. My mother took my younger sister and me to Mexico while my father stayed in the United States and worked to provide for us. I spend 6 years in Mexico and I went to school there. I had an amazing childhood in the place my parents were born and had the opportunity to grow up around my family and culture. I became a fond lover of the traditions and the peaceful life of what I consider my country. I have many amazing memories from living in Mexico. The way everything called for a celebration where everyone was invited. The dedication that every festival I attended showed. Simply all the traditions that even when I live miles away from Mexico have stuck with me, things I still celebrate with my family every year. I love to be able to call myself Mexican American and to be able to share my parents. My love for Mexican culture plays a role in my decision to want to go to Spain. I want to see where some of the customs I know originated from and see where my ancestors came from.

Mexico is being described like one would expect. It is hot and sandy; ‘A dusty road winding into and

I was personally a bit shocked. They aren’t accustomed to making them with the meats and salsa that Mexicans add to our tamales. She told us that what is normal for us is weird for her. When she first tried Mexican tamales, she thought that they were too spicy for her to actually enjoy them but the more she ate them she started to actually like them. Most Mexican dishes are known for their spiciness. Nothing tastes good if you don’t add something spicy, well that happens with the tamales as well. They won't be half as delicious if they weren’t spicy. I really like when my mom makes spicy tamales, Virginia's tamales only had chicken and a bit of salsa verde (green salsa), which was barely noticeable. It felt pretty plain and I didn’t really enjoy it. It became one of the foods that I probably won’t ever eat again, unless it had something more than just chicken and less masa. I am always willing to try new food but something with flavor. Something that I can make the food memorable. I always like to have the food leave an impression on me. This tamale was really plain. It had no taste to it. It gave me this feeling of boredom. It looked white maybe even a yellow kind of color, shaped in a small square. It was wrapped around with a green leaf that she said comes from bananas or something. It was tied with a small piece of the leaf to secure it while it cooked so that it can hold everything inside and not

Last week I ate at Acapulco and enjoyed a delicious 12 inch Papa Burrito. The cheesy smell made my nostrils dance. The beefy aroma made my mouth water. The Chile Verde smothered on top of the burrito tingled my nose. The rice had an essence of chicken broth and all these ingredients were inside a soft flour tortilla.

If one were to order Chile Relleno at most restaurants in the Eastern part of the United States, one will usually find a cheese stuffed bell pepper on his plate, instead of the long, tasty green chile every Southwesterner would expect. While remaining generally a mystery to other areas of the U.S., green and red chile are staples in many southwestern homes -especially in New Mexico. The New Mexican cuisine is just one aspect of its distinct culture; the food, personalities, art, and vast, beautiful region are all uniquely enchanted (as the State slogan suggests). New Mexico also has a special history; history is the ingredient that has shaped and molded New Mexico into the one and only culture it has today. When one examines New Mexico’s

When a person orders it is different from the one before. There are many different sounds in the dining area such as the many people talking and rock’n roll music. Others sounds include the sizzle of the meat, bubbling of soda, thudding of boxes, and the walking of people shoes. Many of the smells may tie into each other like the smokiness of meat. The different kinds of smell of spices that will make my nose burn. Other smells in the air like the smell grease that’s if you stay near the fryer. A fresh clean smell is the cleanliness of the bleach and the cleaning supplies. Tortillas have the smell of the freshness of wheat and corn. These is unique throughout all the tastes in the store. Many tastes are rich and full of color, other tastes are salty, spicy or sweet. Other taste have soft or crunchiness to make the food standout. There are many things in the restaurant that are touch throughout. Usually they are mostly found in the dining area like this for the table, the roundness of the cup, does soft cushion of the booth or chair, the coolest of the air, the hot food, the softness of the tortilla and the roughness of the chips. So many of the feelings and the uniqueness of the

Also, on this visit you will have the opportunity to buy artcrafts and souvenirs from Baja California and

Mexico. Land of the Aztec warriors. Land of the Latin lovers. Land of my blood. Mexico is the land that I abandoned as an infant, with my mother, and never looked back. Except, I had to go back the month prior to the start of my Junior year in high school.

Both of my parents were born in Mexico. My mom grew up in Guadalajara Jalisco and my dad grew up in a little town called Cuquio, which is about an hour away from Guadalajara. Mexico is south of the United States, and Jalisco is on the West side of Mexico. Cuquio is an extremely small town that not a lot of people know about. Guadalajara in the other hand, is one of the most known places in Mexico. What makes Jalisco so unique is its beautiful places, its amazing food, and its well known language. One of the places I myself have been to is the Degollado theatre. This theater was constructed about two hundred years ago and is still used to this day. Many people visit this place just to see its beautiful interior. Food is also a very important

Sol De Mexico, in Bellingham, crafts contemporary and fresh Mexican cuisine with real fiesta spirit in its friendly and warm restaurant. The botana de camarones prawns sautéed with mushrooms and the cheese crispy fried flour tortillas coated in melted cheese make sharable and tasty appetizer selections. Some of Sol De Mexico’s specialty entrée dishes include the top sirloin carnitas de res topped with green peppers, onions and special sauce, the enchiladas de jaiba flour tortillas stuffed with Dungeness crab, onions and tomatoes and topped with melted jack cheese and sauce and the arroz con pollo sliced chicken breast cooked with mushrooms, peppers and onions served atop rice and smothered in melted cheese and mild sauce, all of which are beautifully

Along Kirkham’s travels throughout Mexico, we see different descriptions of landscapes and citizens of Mexico during his time in service. Kirkham’s on multiple occasions mentions as to how beautiful and majestic the lands that he encountered in Mexico really are.

This summer I lived in Oaxaca, Mexico, an unbelievably beautiful and cultured town, for six weeks. There were so many different types of people. There were so many different types of everything, actually. The customs were very abnormal to me. The stores greatly varied from each other and the ones here. The styles in Oaxaca and the styles in The States are about as different as night and day. It was all, well, foreign to me.