About Traditional Hispanic Food

Topics: Puerto Rican cuisine, Plantain, Haitian cuisine Pages: 13 (4784 words) Published: February 8, 2013
Hispanic American:
"Heritage" is defined as the customs and traditions that are handed down from generation to generation of families and society. A person with Latino heritage is a descendant of a family from Mexico, Central America, or South America. Peeps who are Hispanic are from a country where Spanish is spoken. Let's check out some of their traditions.

Hispanic Food
Hispanic foods have many different characteristics, but one of the main things that make it distinctive is that it tends to be spicy! Here are some traditional Hispanic dishes: * Moles: Pronounced Mo-lay, the name of this dish comes from the Aztec word for "mixture." Mole Poblano de Guajolote, is a mixture of dried chiles, nuts, seeds, vegetables, spices and chocolate. * Tortillas: This flat bread is made of wheat flour or masa and forms the base of tons of tasty Mexican dishes like enchiladas, burritos and fajitas. * Ceviche: A Mexican dish of raw fish marinated in limejuice, often in a chopped salad. * Poc Chuc: A Yucatecan specialty made with pork fillet cooked with tomatoes, onions and spices.

About Traditional Hispanic Food

Traditional Hispanic food is full of flavor and a variety of textures: crunchy; chewy; gooey; and stringy. The most popular Hispanic foods are derived from rice and vegetables and use a flavor base called sofrito to season their dishes and soups. Sofrito is a mild tomato base that is a staple in traditional Hispanic food cooking methods. Many restaurants carry some form of Hispanic food on their menus, such as rice-filled enchiladas, tacos, nachos or flan.


The word "Hispanic" describes someone who comes from Spain or Spanish-speaking Latin America. The Spanish colonial period took place between 1492 and 1898, when Spaniards migrated from Spain and brought with them traditional Hispanic foods. Hispanic food stems from the traditional cooking methods of ancestors from the countries of Spain, Portugal, Andorra and Gibraltar; it is from here that Hispanic people draw their heritage and roots as well as their primary methods of cooking and developing recipes. The history of Hispanic food dates to when the Hispanic population began to learn how to cook off the land by growing rice, chilies, beans, tomatoes in the rich, moist climate of Spain. The population added meat and dairy into the recipes, providing meat for tacos and cheeses for garnishing. Hispanic food has transitioned over the years and taken on slight variations of the original corn tortilla that is now cooked in oil, as well as spicier forms of rice implemented with cheese and peppers to include foods that are found in many fast-food restaurants, chain restaurants and supermarkets. Types

Tortillas are served plain, warm or fried and can be used as the base for many Hispanic food dishes. Corn tortillas can be made into tacos or corn chips that can be used as an accompaniment to salsa or bean dip. Flour tortillas are also popular and provide a substitution when necessary for tacos and other Hispanic food dishes. Rice and beans make up a huge part of traditional Hispanic food recipes. Rice and beans can be used as a side dish that goes well with tacos and enchiladas as well as a filler for burritos, tacos and chimichangas. Meats, such as shredded or crumbled beef, shredded chicken and pork, make up the majority of Hispanic food's main dishes, some of the most popular being parrilladas, tampiquenas and fajitas. Variations of vegetables can found throughout traditional Hispanic food, such as varieties of chiles, potatoes, jicama, yucca, nopales, tomatillos and some types of squash.

Traditional Hispanic food is eaten every day in Hispanic households, with foods such as quesadillas, tacos, nachos, Mexican pizzas, taco salads and burritos being the most popular. The celebration of Hispanic holidays, such as Cinco de Mayo, brings out the full tradition of traditional Hispanic food across many areas around the world. Many...
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