1. Hispanic Culture and Food In-service Training April 8, 2003 Barbara Brown, Ph.D., R.D./L.D. and Stephany Parker, Ph.D.

2. April 8, 2003Oklahoma Cooperative Extension Service2 Overview Major stereotypes about Hispanics Regional variety Common ingredients & considerations Fitting Mexican food to the Pyramid Learning to make good choices away from home

3. April 8, 2003Oklahoma Cooperative Extension Service3 Major stereotypes about Hispanics Presumption that Hispanics are "foreign" Source: Office of Minority Health, U.S. Source: U.S. Department of Health & Human Services

4. April 8, 2003Oklahoma Cooperative Extension Service4 Major stereotypes: Race Hispanics are not a racial category –May be of many race backgrounds –Many cultures combined Does not fit the “neat & tidy” system of US

5. April 8, 2003Oklahoma Cooperative Extension Service5 Major stereotypes about Hispanics: Language People assume Hispanics don’t speak English or learned recently Significant % of Hispanics speak no or minimal Spanish –Fluency less widespread in: Urban Southwest & Midwest Those in US longer Younger people

6. April 8, 2003Oklahoma Cooperative Extension Service6 Major stereotypes: live in rural areas 90% live in urban areas Disproportionately high in rural workforce –Especially migrant workers

7. April 8, 2003Oklahoma Cooperative Extension Service7 Major stereotypes: Not National presence Assumed concentrated only in certain regions –Southwest, Pacific Coast, New York area, S. Florida

8. April 8, 2003Oklahoma Cooperative Extension Service8 Authentic Mexican Rich in color and flavor Much variety in ingredients –60+ types of chiles Staples of many regional dishes

9. April 8, 2003Oklahoma Cooperative Extension Service9 Regional diversity

10. April 8, 2003Oklahoma Cooperative Extension Service10 Regional diversity Along coast: many seafood dishes Inland & high-land mountain: stews, intricate sauces & corn-based foods Desert areas: dishes containing cactus plants Often of blending of different cultures

11. April 8, 2003Oklahoma Cooperative Extension Service11 Regional variety Basic recipes vary widely in different regions –Most meals served as authentic outside Mexico based on recipes from North or Central Mexico

12. April 8, 2003Oklahoma Cooperative Extension Service12 Tex-Mex Blended flavors of Northern Mexico & Southern US peoples –Native Americans –Cowboys –Mexicans

13. April 8, 2003Oklahoma Cooperative Extension Service13 Tex-Mex Traditional dishes altered by need & taste Most recognized in US as “Mexican food” Includes ingredients used in casseroles instead of served with tortillas Examples: chili, cornbread, tamale pie, fajitas

14. April 8, 2003Oklahoma Cooperative Extension Service14 Traditional eating pattern 3 meals/day Each meal has 1 or more of: –Tortilla –Beans –Peppers

15. April 8, 2003Oklahoma Cooperative Extension Service15 Traditions Meals are social times with family & friends –Families eat together at least once/day –Lunch often eaten at home

16. April 8, 2003Oklahoma Cooperative Extension Service16 Traditions Leaving empty plate is impolite by well-to-do

17. April 8, 2003Oklahoma Cooperative Extension Service17 Common ingredients Carnes (meat) Pescado (fish) Mariscos (shellfish) Legumbres (vegetables) Frutas (fruits) Nueces (nuts) Bebidas (drinks) Especias (spices) Condimentos (condiments) Postres (desserts) Dulces (sweets)

18. April 8, 2003Oklahoma Cooperative Extension Service18 Carnes (meat) Cabra: goat Carne de Res: beef Carnero: lamb Chorizo: spicey sausage Hígado: liver Jamón: ham Lengua: tongue Pavo: turkey

19. April 8, 2003Oklahoma Cooperative Extension Service19 Carnes Pato: Duck Pollo: Chicken Puerco: Pork Salchicha: Sausage Ternera: Veal Tocino: Bacon (salt pork)

20. April 8, 2003Oklahoma Cooperative Extension Service20 Pescado (fish) Abulón: abalone Atún: tuna Cabrilla: sea bass Jurel: yellowtail Pargo: snapper Tiburón: shark Huachinango: red snapper Pes Espada: swordfish Lenguado: flounder or sole

21. April 8, 2003Oklahoma Cooperative Extension Service21 Mariscos (shellfish) Calamar: squid Almejas: clams Callos: scallops Ostinones: oysters Camarones: shrimp Cangreio or Jaiba: crab Langosta: lobster

22. April 8, 2003Oklahoma Cooperative Extension Service22 Legumbres (vegetables) Aceitunas: olives Apio: celery Arroz: rice Betabeles: beets Calabazas: pumpkins or squash Camotes: sweet potatoes Cebolla: onion Cebollita: green onion

23. April 8, 2003Oklahoma Cooperative Extension Service23 Legumbres Chícharos: peas Champioñes: mushrooms Ejotes: green beans Elote: corn on the cob Ensalada: salad Lechuga: lettuce Maiz: corn off the cob

24. April 8, 2003Oklahoma Cooperative Extension Service24 Legumbres Nopales: "young" leaves of prickly pear cactus Pepino: cucumber Papas: potatoes Rábano: radish Repollo: cabbage Tomate: tomato Zanahoria: carrot

25. April 8, 2003Oklahoma Cooperative Extension Service25 Frijoles: dried beans Staple of Mexican food Pinto most common –Also black, kidney, chickpeas

26. April 8, 2003Oklahoma Cooperative Extension Service26 Cooking methods Frijoles de la Olla –Beans cooked in pot Refried beans –Cooked beans mashed & fried with lard or butter –Available canned Full fat or 99% fat free

27. April 8, 2003Oklahoma Cooperative Extension Service27 Chilies: peppers Poblano Ancho: dried poblano Pasilla Chiltepin Green, red, etc. bells Green chilies Serrano Jalapeno Cherry

28. April 8, 2003Oklahoma Cooperative Extension Service28 New Mexican (long green)

29. April 8, 2003Oklahoma Cooperative Extension Service29 Pepper varieties Ancho (before drying) Jalapeno

30. April 8, 2003Oklahoma Cooperative Extension Service30 Pepper varieties HabaneroSerrano

31. April 8, 2003Oklahoma Cooperative Extension Service31 Pepper varieties Cherry Chiltepin

32. April 8, 2003Oklahoma Cooperative Extension Service32 Pepper heat Determined by: –Variety & variety within variety –Environment Capsaicin is cause –Concentrated in veins (not seeds)

33. April 8, 2003Oklahoma Cooperative Extension Service33 Capsaicin

34. April 8, 2003Oklahoma Cooperative Extension Service34 How capsaicin works Stimulates nerve endings in mouth Fools brain into thinking there is pain Brain releases endorphins –similar to morphine Mild euphoria results –can be mildly addictive because of hot pepper "high"

35. April 8, 2003Oklahoma Cooperative Extension Service35 Determining pungency “Bite the chile” –Most common method –Quick, cheap –Painful

36. April 8, 2003Oklahoma Cooperative Extension Service36 Scoville organoleptic test How it works: –Taste chile sample & record heat –Samples diluted in lab until heat no longer detectable Still subjective test Limit on number of samples tested in specific time period

37. April 8, 2003Oklahoma Cooperative Extension Service37 Scoville Heat Units Scale PepperScoville Units Orange Habanero210,000 Tabasco120,000 Tepin 75,000 Chiltepin 70,000 Jalapeno 25,000 Cayenne 8,000 Serrano 4,000 Bell 0

38. April 8, 2003Oklahoma Cooperative Extension Service38 High performance liquid chromatography Most accurate method Expensive test How it works –Peppers dried & ground –Heat causing chemicals extracted –Extract measured via chromatography

39. April 8, 2003Oklahoma Cooperative Extension Service39 Other pepper products Chili powder Cayenne pepper or red pepper Red pepper flakes Hot pepper sauce

40. April 8, 2003Oklahoma Cooperative Extension Service40 Cutting the pain To relieve burning mouth choose milk, yogurt, sour cream Casein (protein) breaks bond with pain receptors

41. April 8, 2003Oklahoma Cooperative Extension Service41 Hominy Dried white or yellow corn with hull & germ removed –Mechanically or –Chemically by soaking corn in slaked lime or lye Sold canned, ready-to-eat or dried Served in posole or pozole

42. April 8, 2003Oklahoma Cooperative Extension Service42 Benefits of lye-treated corn Treating with lye increases –Usable protein –Niacin Reduced incidence of pellegra –Dermatitis, diarrhea, dementia, death No benefit from mechanical method

43. April 8, 2003Oklahoma Cooperative Extension Service43 Tomatillos Not green tomatoes –Related to Cape gooseberry Green outer husk resembles lantern Light green & tart Size varies from equal to a small shallot to a lemon

44. April 8, 2003Oklahoma Cooperative Extension Service44 Tomatillos Easy to grow Available canned In home canned salsa recipes use in place of red tomatoes

45. April 8, 2003Oklahoma Cooperative Extension Service45 Jicama AKA Mexican turnip Large tuberous root Eat raw or cooked –Peel & remove fibrous flesh under skin –Stays crisp when cooked

46. April 8, 2003Oklahoma Cooperative Extension Service46 Frutas (fruits) Aguacate: Avocado Duraznos: Peaches Fresas: Strawberries Guayaba: Guava Higo: Fig Limón: Lime or Lemon Manzana: Apple

47. April 8, 2003Oklahoma Cooperative Extension Service47 Frutas (fruits) Melón: Melon Naranja: Orange Piña: Pineapple Plátano: Banana Sandía: Watermelon Toronja: Grapefruit Uvas: Grapes

48. April 8, 2003Oklahoma Cooperative Extension Service48 Nueces (nuts) Cacahuates: peanuts Coco: coconut Nuez de Castilla: walnuts

49. April 8, 2003Oklahoma Cooperative Extension Service49 Bebidas (beverages) Aqua: water Café: coffee Crema: cream Jugo de Naranja: orange juice Leche: milk Refrescos: soft drinks Té Caliente: hot tea Té Helado: iced tea

50. April 8, 2003Oklahoma Cooperative Extension Service50 Bebidas (alcoholic) Aguardiente: brandy Cerveza: beer Ginebra: gin Ron: rum Vino Blanco: white wine Vino de Champaña: champagne Vino Rosado: rose wine Vino Tinto: red wine

51. April 8, 2003Oklahoma Cooperative Extension Service51 Alcohol and cooking Can tenderize (acid) Adds flavor Some evaporates –Leaves flavor, few calories

52. April 8, 2003Oklahoma Cooperative Extension Service52 Cooking method using alcohol% Retained Added to boiling liquid & taken from heat 85 Flamed75 Baked 25 min, not stirred into mixture 45 Baked/simmered, stirred into mixture –30 min35 –1 hour25 –2 hours10

53. April 8, 2003Oklahoma Cooperative Extension Service53 Alcohol substitutions Savory dishes: for 1 cup wine use –7/8 cup fat-free low-sodium broth, white grape juice, apple juice or tomato juice –+ 2 T fresh lemon juice or vinegar

54. April 8, 2003Oklahoma Cooperative Extension Service54 Alcohol substitutions & desserts Wine: fruit juice + dash balsamic vinegar Orange liqueur: frozen orange juice concentrate + grated orange zest Coffee liqueur: double-strength espresso or instant coffee made with 4-6 times amount normally used Brandy or rum: extracts

55. April 8, 2003Oklahoma Cooperative Extension Service55 Especias y Condimentos (spices & condiments) Ajo: garlic Azucar: sugar Canela: cinnamon Mantequilla: butter Mayonesa: mayonaise Miél: honey Mostaza: Mustard Parejíl: parsley Pimienta: pepper Sal: salt Vainilla: vanilla

56. April 8, 2003Oklahoma Cooperative Extension Service56 Cilantro Fresh green coriander leaves & stems –Chinese parsley No substitute for flavor Wash just before using Use leaves & tender stems

57. April 8, 2003Oklahoma Cooperative Extension Service57 Store cilantro up to 1 week Refrigerated in plastic bag OR Bunch placed, stems down, in glass of water & covered with plastic bag –Bag secured to glass with rubber band –Refrigerated & water changed every 2—3 days

58. April 8, 2003Oklahoma Cooperative Extension Service58 Postres y Dulces (desserts & sweets) Bolillos: French-style Rolls Flan: Custard Galletas: Cookies Helado: Ice Cream Paleta: Flavored Ice on a Stick Pan Dulce: Sweet Bread Pastel: Cake Pay: Pie

59. April 8, 2003Oklahoma Cooperative Extension Service59 Other foods Caldo: broth Fideos: noodles Huevos: eggs Pan: bread Sopa: soup Tortilla Masa Harina Mole

60. April 8, 2003Oklahoma Cooperative Extension Service60 Queso: cheese Queso blanco—white, fresh, salty Queso añejo—aged, salty, crumbly cheese Queso de Chihuahua –Eaten all over Mexico –Similar to a mild cheddar

61. April 8, 2003Oklahoma Cooperative Extension Service61 Cheese caution Avoid raw milk cheeses –Potential for contamination & foodborne illness –Associated with Listeria outbreak

62. April 8, 2003Oklahoma Cooperative Extension Service62 Tortillas Eaten at almost every meal Everyday bread Unleavened, round & flat Made with corn flour (masa) or wheat –Corn most common, flour in north Baked on griddle

63. April 8, 2003Oklahoma Cooperative Extension Service63 Tortilla uses Burritos: stuffed tortilla parcels Enchiladas: tortillas dipped in chili sauce, filled and baked Flautas: fried rolled filled tortillas Quesadillas: folded with cheese and fried

64. April 8, 2003Oklahoma Cooperative Extension Service64 Tortilla uses Tacos: warmed or fried tortillas folded & filled Tostadas: crisp fried tortillas topped with chilli or beans Tortilla Chips: cut into wedges & deep fried

65. April 8, 2003Oklahoma Cooperative Extension Service65 Mole sauce Rich, dark reddish-brown sauce Usually a blend of onion, garlic, varieties of peppers, ground seeds, & Mexican chocolate –Chocolate gives richness, not sweetness

66. April 8, 2003Oklahoma Cooperative Extension Service66 Fitting in Mexican food Can be good fit with food guide pyramid

67. April 8, 2003Oklahoma Cooperative Extension Service67 Not so well fitted taco Crunchy taco shell Extra meat (ground beef) Extra cheese –Melted bits scratched from paper

68. April 8, 2003Oklahoma Cooperative Extension Service68 Not so well fitted taco Sour cream Lettuce, tomato, olive slice –Most falls off & is not eaten

69. April 8, 2003Oklahoma Cooperative Extension Service69 Better built taco Soft tortilla Grilled meat, not ground Less cheese or reduced fat Reduced fat sour cream or omit Salsa Extra lettuce, tomato, olives

70. April 8, 2003Oklahoma Cooperative Extension Service70 Restaurant meals Can be high fat, sodium –Beef & Cheese Nachos had fat = ten glazed doughnuts –Chicken Burrito dinner had a day's worth sodium –Chile Relleno dinner had saturated fat = 27 bacon slices Source: Center for Science in the Public Interest

71. April 8, 2003Oklahoma Cooperative Extension Service71 Eating Mexican out: Limit side orders Rice: over 800mg sodium per 3/4 cup

72. April 8, 2003Oklahoma Cooperative Extension Service72 Beans Almost as much sodium as rice Much fat included if refried –Lard, bacon, cheese

73. April 8, 2003Oklahoma Cooperative Extension Service73 Other sides with fat Sour cream Guacamole Salad dressing Butter

74. April 8, 2003Oklahoma Cooperative Extension Service74 Poor choices when eating Mexican out: Main dishes Tortillas softened in oil or deep-fried Filling ingredients fried Smothered in melted cheese High fat sides used as toppings –Sour cream –Guacamole

75. April 8, 2003Oklahoma Cooperative Extension Service75 Healthy eating out: choose Low-fat appetizers –Gazpacho (cold tomato soup), black bean or tortilla soup, jicama with salsa Salsa on meal & chips –No butter, sour cream, guacamole Beans: cooked in pot, not refried

76. April 8, 2003Oklahoma Cooperative Extension Service76 Limit fried chips

77. April 8, 2003Oklahoma Cooperative Extension Service77 Healthy entrée choices Baked, grilled, stir-fried: enchiladas, fajitas

78. April 8, 2003Oklahoma Cooperative Extension Service78 Healthy entrée choices Order regular plate –Combo plates often larger –Don’t “super size”

79. April 8, 2003Oklahoma Cooperative Extension Service79 Taco salad Eat less tortilla shell or chips Grilled or baked meat Salsa instead of dressing or sour cream Limit cheese

80. April 8, 2003Oklahoma Cooperative Extension Service80 Good choices Fajitas, burritos, quesadillas, soft tacos –Limit high fat ingredient toppings

81. April 8, 2003Oklahoma Cooperative Extension Service81 Large portion solutions Share with friend

82. April 8, 2003Oklahoma Cooperative Extension Service82 Large portion solutions To-go box at start –Food safety considerations 2 hours at room temperature Transfer to appropriate container at home

83. April 8, 2003Oklahoma Cooperative Extension Service83 Review Examined common stereotypes about Hispanics There is much regional variety Looked at common ingredients & considerations for healthier choices

84. April 8, 2003Oklahoma Cooperative Extension Service84 Review How to fit Mexican food to the Pyramid How to make good choices away from home

85. April 8, 2003Oklahoma Cooperative Extension Service85