3.  Desserts, mountains, grasslands, woodlands and tropical rain forest.  Surrounded by Pacific Ocean, Gulf of California, Caribbean Sea and Gulf of Mexico.

4.  Areas near sea/ocean, fish is an important part of their cuisine.  Dry areas suitable for raising cattle, beef is a staple food.  Areas where rainfall is adequate, able to grow crops.

5.  Aztecs were the original inhabitants of Mexico  Lifestyle: › Not the wealthiest: Simple homes. › Basic essentials: bed, table, chairs usually hand carved. › Mexican families are close-knit. › Children help family at an early age, often working to help at an early age. Helping with crops, helping with younger siblings.

6.  Most Mexicans are Roman Catholic  Holidays › January 6 th the feast of the Epiphany: Big supper with a special dessert called a “Rosca” a ring shaped cake with a little plastic baby baked inside. › If you get the baby you have to host a party on Feb. 2 nd. Feb. 2 nd marks the day Jesus’ parents took him to the temple of Jerusalem

7. BABY!!

8.  Mexicans believe dead souls visit between Oct. 31 st and Nov. 2 nd  Families make altars with candles, photos, favorite foods and drinks of dead loved ones.

9.  About half of Mexico’s people are farmers. › Corn is Mexico’s major crop › Beans are second › Seafood is important along the coastline › Other crops: sugarcane, coffee, tomatoes, green peppers, peas, melons, citrus fruits, strawberries and cacao beans.

10.  Aztecs contributed: › Chocolate › Vanilla › Corn › Peppers › Peanuts › Tomatoes › Avocados › Beans › Papaya

11.  Spaniards contributed: › Oil › Wine › Cinnamon › Cloves › Rice › Wheat › Peaches › Apricots › Beef and Chicken

12.  Corn: Ground to make:  Tortilla: flat unleavened bread made from cornmeal.  Tacos, Enchiladas, Quesadillas, Burritos, Tostadas, Chips, Tamales.  Use the husks to steam the tamales.  Beans: are cooked until soft and then mashed to make Refried beans.  Peppers: over 30 varieties! › Range in size and color › Taste: Sweet, Mild to Burning hot

13. Flauta Tostada Tamale

14.  Farmers grow common vegetables such as: › Zucchini, white potatoes, spinach, lettuce, beets, cauliflower and carrots.  Less common: › Huazontle (Wild Broccoli) › Jicama (gray root) › Nopal (tender cactus leaves) › Chayote (tropical squash)

15. Huazontle Jicama Chayote Nopal leaves

16.  Fruits: Bananas, Pineapples, Guavas, Papayas, and Prickly Pears.  Sauces and Stews: › Sauces: Mole derived from Aztec word molli- meaning chili-flavored sauce.  Made from chilies, and chocolate is added  Stews: begin with a sauce and are cooked for long hours to develop flavors.

17.  Desserts: › Aztecs toasted and ground cocoa and made chocolate. › Other: › Flan introduced by Spaniards and Portuguese. › Tres Leches (moist cake with milk) › Sweet Emanadas › Sweet Bread

18.  Desayuno: First meal of the day › Fruit, tortillas, bread or sweet rolls, eggs with chilies- Huevos Rancheros.  Comida: served middle of the day. Biggest meal › Tortillas are traditionally served with a six course meal.  Merienda: is a snack served around 5 or 6  Cena: Dinner, most families combine Merienda and Cena

19.  Very different everywhere in Mexico. › Norteña, Durangense, Cumbia, Salsa, Banda, Mariachi, Acoustic guitar. › Modern: Rock, Pop.  Throughout the week we will listen to: › Banda, Norteñas, Guitar traditional music. › Cumbia: a little more up beat › Rock and pop in Spanish!

20.  Wednesday: Beef Tostada  Thursday/Friday:  Flautas, Chicken Tortilla Soup and Mexican Wedding cakes with Abuelita Hot Chocolate!