Houston Research Paper

Traditional Hispanic food can be identified by the appearance of the tortillas and the thick, rich enchilada sauces that can be green, brown or red and resemble a thick gravy. Rice and refried beans typically are served inside of the tortillas or on the side, and this dish can be referred to as an enchilada or as a chimichanga if it is deep fried on the outside. Melted cheese over the top of the dish is also a good indication of Hispanic food.

Sam Houston, one of the most illustrious political figures of Texas, but that is not all he was. Along with politics he excelled in being a business man, the study of law, a solider to the Texas army, and a family man. But how could a single man play such a significant role in the building foundations to the state of Texas? Starting with the basics of who this man is and where he came from can serve as a guide as to why he did the heroic things he did. He was a vital part in shaping not only Texas but the young and prosperous country.

If one consumed a dairy product first, the person must wait one hour to be able to consume meat products, and if one ate a meat product, they must wait six hours to be able to consume a dairy product. That being cleared up, in the Hispanic culture there a lot of traditional foods that a Jewish person would not be able to consume because it is not considered kosher according to the Halakha. Foods such as Paella, a very vibrant dish made with rice and shellfish, chorizo, a very well known pork sausage, and many foods that contain lard, such as tamales and beans. Over the years, many Hispanic Jews have found ways to substitute or change a lot of these recipes, making it their own unique Kosher-Hispanic cuisine. Being multicultural can also be an advantage because it builds bridges between cultures and expands one's knowledge, whether it may be being multilingual, knowing the history and traditions of both cultures, or even something as simple as knowing how to cook a variety of delicious foods from different countries.

The name "Salsa" is the Spanish word for sauce, connoting (in American Spanish) a spicy flavor[1]. The Salsa aesthetic is

Tequila, Mariachi and Tacos are well known for my country, México. I was born in Puebla but since I was 6 years old I came to live to Jalisco. As a Mexican we like to describe ourselves as cheerful y nature. Our Traditions consists of a numerous festivities, a traditional background that reflects the spirituality in the population, as a result of the beliefs from the Mexicas and the Catholic’s Spanish conquistadors. Some of my favorite festivities include the Day of the Death, we celebrate the return of the dead to visit their live relatives. My family as a traditional one is warm, welcoming and hospitable, our family reunions contains a vast scope of ingredients and colors. Although, I grew up in is traditional shaped and now that I am 17

Traditional Mexican cuisine is primarily a combination of indigenous Mesoamerican elements such as corn, beans, avocados, tomatoes, and chili peppers. Santi’s, a Mexican restaurant found on the corner of Meeting and Morrison in downtown Charleston, features a great variety of traditional and non-traditional elements all fused together to craft an impressive four page menu. In this essay, I will be discussing which parts of the dishes steak encebollado and mexican tacos are traditional and which parts are modern in regard to the history and evolution of Mexican cuisine.

Mi Casa is a great place to eat at because of the fresh homemade salsa and queso. Looking at the salsa, you can see the mouth watering look of tomatoes, onion, green pepper, and cilantro. The taste of the salsa is the perfect medium; not being overly spicy, or the taste of straight tomato. Many people can enjoy the fresh taste of the salsa with their freshly made chips. The chips are crisp and not soggy. When

Eating tamales when they first come out of the pot is a supernatural experience. The steam rises, and the delightful aroma that make’s my mouth water and my vocal cords say yummy. The corn husk is holding the bundle of flavors. This bundle has been stuffed with corn meal, and it’s arsenal of chicken, savory meat, cheese and whatever was in my momma’s imagination. Like the vegetarian, or the sweet little dessert tamales with cinnamon and raisins, pineapple and coconut. The spices and variety of chilies gives the tamales delicious flavors and coloring. All the while they are slowly cooking in the hot steam.

To begin, I think it is important to discuss my background and why it fueled my interest in taking Salsa I. I am originally from The Bahamas but my mother and her side of the family is Cuban. Growing up, we would spend the entire summer and all of Christmas break staying at my grandmother’s departamento en Kilometro Cerro, Havana. Historically, Cerro was flooded with wealthy families from the countryside who loved to spend their summer time there. Recently, as of 2016, it is ranked as “one of Havana’s poorest municipal barrios” (Larsson). Cerro morphed from the economic epicenter of Havana to a place where taxis rarely frequent. Culturally however, my mother’s neighborhood has yet to dwindle in its cultural fervor. I would see my mother, my cousins, the neighbors (who are more like tiós to me) crowding the already small avenida dancing con tremenda calidiad y con tremenda sabrosura to Son, Rumba or whatever the neighbors happened to

Hot sauce is always in my fridge! I put it in everything, and when I mean everything I put it on anything that you can eat. One of my favorite foods to put it on is tator tots. Somedays when I have had a bad day I just remember that I have tator tots in my fridge waiting for me to eat with hot sauce. It usually fixes the problem. Ketchup and mustard is commonly used by our culture on hotdogs, hamburgers, and chicken. Something strange I put ketchup on is noodles. Its surprisingly good. Last but not least is ranch. Ranch is overused in our family as I’m sure it is in many others. My siblings will eat anything involving potatoes with ranch. Eating ranch with potatoes and salads are becoming more common in our way of life. Growing up I feel like it wasn’t as popular but now it’s used on so many different

Mexican food is rich in color and flavor. The richness of their cuisine comes from their concern for the sensory experience of eating. It is often said that "cuisine is culture”, and to understand the development of Mexican cuisine it is important to know about the history of Mexico. In the pre-Colombian time corn was greatly used to make tortillas, tamales, or also made into flour. The diet of corn was placed with meats, vegetables, and many flavorful spices. However the country's cuisine changed dramatically with influences brought by the Spanish. They brought rice, olives, wines, spices from India, and beef along with many others. The traditional food was combined with the spanish influence. This was the result of the blending of the two

By the 19th century, Americans were able to enjoy a wide range of condiments, which included pepper sauces, Worcestershire Sauce, mustard, mayonnaise, and ketchup (Gerth and Lindsey, 2011:21). The Spanish and Africans brought hot pepper sauces during their colonization and forced slavery, particularly to the Mississippi Delta region (Snodgrass, 2004:157). Worcestershire Sauce was created by Lea and Perrins, two British gentlemen, were tasked with trying to make an Indian sauce with local English ingredients (Snodgrass, 2004:158). On the other hand, mustard has several variations; however, these adaptations were only able to come about after the successful grinding of mustard seeds into powder by a Mrs. Clements of Tewkesbury, England in 1720. Maurice Grey and Auguste Poupon blended wine, grape must, black, and brown mustard seeds from Dijon France in 1886. Americans learned to enjoy this fiery condiment after Francis French created a milder flavored mustard (Jones, 1983:70; Smith, 2013:600; Snodgrass, 2004:158). It was either the Duc de Richelieu or his cook in 1756, who emulsified egg yolks, oil, vinegar, and seasonings to create a mayonnaise (Smith, 2013:549; Snodgrass, 2004:158). Ketchup is believed to have gotten its name from either China, Java, or Indonesia in 1690. This oriental style of sauce came from both preserved fish and fermented salt pickles. However, cooks in the United States preferred to use tomatoes as the base for this sauce. The condiment gained popularity after the Civil War, which also coincides with America’s expansion into the West (Gerth and Lindsey, 2011:21; Smith, 2013:502; Snodgrass,

A top-notch city is a real pleasure. Everyone’s dream (especially when working) is to visit the well known world class cities once in a while. It is always at the top of the agenda in company meetings.

My food culture is based off my Mexican roots, which most people might think it is just beans and rice. Although that is partially true, most known dishes revolve around parties and holiday dinners. During these events we usually have tamales which is a popular dish and is served with sides of rice and beans of course. Food around this time is special because food gathers everyone together. Tamales take hours to prepare and usually my family gets a day to prepare for our feast. Tamales are very popular, and most people make them the same way. I recently found out that Mexicans are not the only ones who make their style of tamales.

Aside from art galleries and the famous gigantic Hollywood sign, food is one of the delightful reasons that one must visit Los Angeles. Los Angeles’ history with Mexico makes it an ethnically diverse city. Mexican cuisine is a staple of the city. From tacos, nachos, cheesy quesadillas to margaritas, Mexican food is truly festive and hearty. Its bursting flavors are made of a wide range of spices used to create the authentic Mexican flavors. Onion, oregano, cumin, and cilantro give the earthy and savory flavor to dishes- a perfect partner to tomato based foods. Meanwhile, Chile gives a spicy hint to dishes. Aside from Mexican food, people enjoy Japanese cuisine- where clean eating meets culinary artistry.