Liz Serchen Brooke Malnory Adam Dupree FOOD AND CULTURE OF MEXICO

 Mexican-American War  : 1 million emigrated to U.S.  Mexicans largest group of legal immigrants in U.S.  Mexico colonized by Spanish from  Mexican independence Sept 16, 1810  Overthrew Spain  In 1835, replaced federal system  Treaty of Gudalupe-Hidalgo in 1848  Cinco de Mayo in 1862  Mexican Revolution 1910  Today: federal republic operating under centralized government MEXICAN CULTURE

 Location: Mexico, North and Central America and the United States  Mexicans living in the U.S.  Chicanos: born in U.S.  Braceros: work in U.S. legally; Mexican citizens  Over 32 million Chicanos and Braceros in United States  Unauthorized migrants  Poverty  Median incomes are 30% below national average  23% below poverty line  Education  55% Mexican Americans graduate high school  16% graduate high school for those born in Mexico SOCIOECONOMIC INFORMATION

 Family & Friends  Very close, relationships are very important  Respectful of elder relatives  Younger population very social  Nightlife – large dance clubs  Very laid back/easy going  Loose sense of time  Sports are a popular recreation activity  Soccer and baseball  Enjoy watching American Professional Football and Baseball  Occupations are typically blue collar  Engineering, construction, etc. GENERAL CULTURE

Core Foods  Beans  Corn Tortillas  Chiles  Beef/Pork  Rice Peripheral Foods  Cactus  Pumpkin TRADITIONAL FOOD HABITS Common Ingredients: Chili peppers, beans, cocoa, corn, tomatoes, sauces, garlic, onions, rice, sugar cane, corn tortillas, pork, eggs

North & Central Plains  Corn, beans, squash, cactus  Pozoles  Cheese  Bunuelos (circles of sweet pastry) and café.  Tequila  Simple and traditional South  Cacoa; Moles: chocolate chili sauce  Chiles, tomatoes, Avocado  Nuts, raisins, sesame seeds  Spicy sauces are the base for thick stews  Poultry and pork  Grasshopper pan fried with chiles, garlic, lemon  Hot chocolate, coffee REGIONAL VARIATIONS

South & East Tropical  Seafood and fish, red snapper  Tamales, tostadas  Tomatoes, squash, onion, jicama  Banana, guava, mango, pineapple  Avocado, guacamole  More than 90 chile peppers Yucatan Peninsula  Mayan, steam foods wrapped in banana leaves  Small corn tortillas layered with lettuce, tomato, onion, bell pepper, meat, black beans inside or incorporated into tortilla  Citrus fruits, orange juice  Chicken vegetable lime soup  Black beans and pork  Shrimp, fish soups  Eggs served with tortilla, black bean, cheese, tomato, and fried plantains. REGIONAL VARIATIONS

Desayuno (Breakfast)  Late Evening  Light, leftovers Almuerzo (Coffee Break)  Late morning  Leftovers, coffee MEAL PATTERNS Comida (Lunch) Cena (Dinner)  Early afternoon  Largest meal of the day  Soup, main course, salad, dessert  Siesta following meal  Early morning  Quick: sweet bread, fruit, coffee Snacking  Tortilla chips, salsa, guacamole  Chalupas

Family  Sunday = family dinner  Large, extravagant meal  Heritage: Indian/Aztec and Spanish Economics  Corn, Beans, Squash INFLUENTIAL FACTORS Religion/Spirituality Geographical  Hot vs. cold  North & Central  Basic, Traditional  Southern & Eastern  Seafood, fruit

 Roman Catholicism  ~85%  Protestant Christian  ~10%  Easter = most important holiday  Ash Wednesday, Lent, Good Friday  Seperation of church and state  Many religious holidays are treated as secular  Small population of Muslim, Jewish, and Buddhist  Mexico City contains 1 of 6 Tibet houses in the world  Yucatan peninsula still practice Mayan RELIGION

 Three kings day – Three Wisemen  January 6  Raisin studded loaf of bread  Day of the dead – honors the dead  Pan (bread), sugar paste to make sugar skulls, pumpkin cooked with brown sugar  Christmas eve  Salad of fruits, nuts, and beets  Christmas  Piñatas and sweets  Mexican Independence Day – started 1810  Green avocado, white rice, red chile peppers  Cinco de Mayo – Victory over French Invasion  Piñatas, alcohol, typical foods HOLIDAYS

 Texas  Tamale pie and nachos, spice is tamed, beef is ground rather than shredded  Enchilada, taco, rice and beans platter  New Mexico  New mexico chile, simple sauces, pork over beef  Mexico/Arizona  Milder chiles, beef, wheat tortillas, burritos and chimichangas  California  Balance between Mexican and American dishes incorporating each into the other  Hard shell tacos, fajitas AMERICAN IMPACT ON MEXICAN FOODS

 Percent fat is similar but type of fat is the difference, added fats, fast foods  Red meats, white bread, sugared cereals, caffeine, sugared drinks, fast foods, convenience items, salty snacks, bread and potatoes, margarine, mayo, butter, chips, and French fries  More prepared and convenience items  Lower intake of corn tortillas, rice, beans, fruits, and vegetables  Decline in tortillas, beans  Increase in bread, breakfast cereal, sandwiches, meat and cheese at meals, low fat milk IMPACT OF AMERICAN CULTURE ON TRADITIONAL FOOD HABITS

 Health is perceived as holistic  mind, body, and spirit  Traditional medicine is based on Greek belief in the four humors:  Blood  Phlegm  Black bile  Yellow bile TRADITIONAL HEALTH BELIEFS

 Balance between hot and cold is needed for good health  Hot vs. cold does not mean the temperature Ex: penicillin = “hot” medicine, IF given for “hot” disease such as fever the patient will be less compliant Ex: vitamin C = “cold” medicine and therefore won’t be consumed when patient has a “cold” disease  Cold diseases are ones that have invisible symptoms  earaches, arthritis, stomach cramps  Hot diseases have more visible symptoms  indigestion, nausea, vomiting, fever TRADITIONAL HEALTH BELIEFS

 Cold Foods  Beans  Corn products  Dairy products  Citrus  Tropical fruits  Inexpensive meats  Goat, chicken, rabbit  Hot Foods  Aromatic beverages  Chili  Expensive meats  Beef, water fowl, fish, mutton  Wheat products COLD VS. HOT FOODS

 Mexican-American family study  Low intake of fruits & vegetables  Excessive intake of high-fat foods and high-sugar  Study concluded that it was the amount of food consumed, and not the food itself that differed between overweight and non-overweight children  Comparable to the same study done with children in Mexico City  Sodium intake of children was found to be correlated with the child’s acculturation into the US culture  Negative influence on breastfeeding  Heart disease is the leading cause of death of Hispanics in the U.S. with cancer, stroke and diabetes following - CDC DIETARY QUALITY

 Mexico National Survey (2006)  70% of adults are overweight or obese  1 in every 3 adults = 5.7 million adults  No states in Mexico with prevalence lower than 55%  Survey also showed that half of adults with hypertension are not aware they have it  Mexican Diet (study from the Journal of Nutrition 2006)  Concurrent changes in dietary patterns = higher intakes of fat and refine carbohydrates DIETARY QUALITY

 Higher rates of obesity, heart disease, hypertension, diabetes, and cancer than non-Hispanic whites  Heart disease is leading cause of death among Hispanics  Why?  Acceptance of over-eating and larger body size  Traditional dishes are usually high in calories and fat  Lack of exercise  Cultural celebrations centered around food  Cultural isolation often due to immigration status  Lack of nutrition knowledge HEALTH ISSUES

 Spanish is viewed as a cultural value  How knowledge, customs, beliefs, and values are shared  Appropriate interpreters/translators  Do not use patients’ relatives or children  Do not use support or janitorial staff  Limited English Proficient (LEP) Patients  Less likely to understand instructions related to medicine, more likely to make ER visits, less likely to receive preventative services, may receive misdiagnosis due to lack of communication  Respect is very important COMMUNICATION

 Chicken Pozole Soup  Chicken  Onion  Garlic  Chiles  Acorn squash  Tomatoes  Cabbage  Radishes  Queso fresco  Hominy  Mexican Rice and Beans  Rice  Garlic  Olive oil  Onion  Jalapeno  Salsa  Cumin  Black beans  Vegetable bullion RECIPES

 Fiesta Dip  Prepared salsa  Avocado  Cilantro  Green onions  Black beans  Corn  Lime Juice  Pico de Gallo  Tomatoes  Onion  Cilantro  Fresh Lemon Juice  Garlic  Salt  Jalapenos RECIPES

 Tortilla Chips (Fried)  Vegetable Oil  Corn Tortillas  Salt  Tortilla Chips (Baked)  Corn Tortilla  Vegetable Oil  Lime Juice  Ground Cumin  Chili Powder  Salt RECIPES

 Aqua Fresca  Water  Watermelon  Sugar  Lime Juice  Ice RECIPES

RECIPE MODIFICATION

 Indigenous foods  Beans, cocoa, corn, tomatoes, chili peppers  Fiesta dip, chips, pico de gallo, beans and rice  Locally available items  Fresh fruits  Vegetables  Corn  Beans RECIPE SELECTION

 Education in United States compared to that in Mexico is 55% to 16%  Common ingredients include:  Chili peppers, beans, cocoa, corn, tomatoes, sauces, garlic, onions, rice, sugar cane, corn tortillas, pork, eggs  There are four main meals eaten throughout the day  Obesity and cardiovascular disease are main health problems  Low intake of fruits and vegetables  High intake of fat, sugar, and sodium  Respect is very important  Spanish language is valued  LEP patients need to be valued; professional translators should be available in all health settings SUMMARY

Center for Disease Control and Prevention. (2010). Hispanic or Latino Populations. Retrieved from Estrada, A. (unkown). Cultural Values, Beliefs, and Health among Mexican Americans. Mexican American Studies & Research Center. Retrieved from Kittler, P. G., Sucher, K. P., & Nelms, M. (2012). Food and culture. (6 ed.). Belmont, CA: Wadsworth Pub Co. Lara, J. J. (2012, April 17). Interview by A DuPree [Personal Interview]. Mexican food and culture. Miller, D. (2009). The Jungle Effect. Harper Collins. Smith, A. (2003). Mexican Cultural Profile. Retrieved from latino/mexican-cultural-profile REFERENCES