Mexico

1. Mexico Patria, Libertad, Trabajo y Cultura Country, Liberty, work, and Culture http://sacketsharborschool.org/Academics/Secondary/spanish/home_files/mexico.jpg

2. History • 4000BC - Olmec civilization in Veracruz and Tabasco • 400BC - Olmecs vanished • Several small groups - practiced human sacrifice • 250-900AD - Mayan culture • 1473 - Aztecs largest empire of Mexico • 1519 - Spanish adventurer Hernan Cortez arrives • Mission is to defeat Aztecs and take their gold • 1821 - Mexico independence from Spain • Much fighting and bloodshed as leaders rise and are defeated • Partido Revolucionario Institutional - single political party • Mayor now not a PRI member http://www.lib.utexas.edu/maps/historical/shepherd/conquest_mexico_1519_21.jpg

3. History in U.S. • Some Mexicans were already living in the Southern and Western regions of the North American continent centuries before the United States existed. • Many more Mexicans came to the country during the 20th century, and Mexican immigrants continue to arrive today • Mexican immigration occupies a complex position in the U.S. legal system and in U.S. public opinion http://lcweb2.loc.gov/learn/features/immig/mexican.html#

4. Religion • Roman Catholic 89.7% • Protestant 4.9% • Mormon • Jehovah’s witness • Tibetan Buddhist • Jewish

5. location • Made up of 32 states • Third largest country in Latin America • Largest population - more than 100 million • Home of more Spanish speakers than any other nation in world http://www.history.com/states.do?action=state&contentType=State&state=All%20About%20Mexico&parentId=MEXICO

6. climate Varies with terrain • Dry season - November to June • Rainy season - June to November • Mexico City - dry and mild • Baja California - hot and humid • North - arid and hot in summer • Winter freezing at night http://www.enjoymexico.net/useful-information-climate-mexico.php

7. Holidays • January-February - Carnival is an official Mexican holiday that kicks off a five-day celebration of the libido before the Catholic lent • February 24 - Flag Day • Semana Santa:Semana Santa is the holy week that ends the 40-day Lent period. includes Good Friday and Easter Sunday. Mexican custom to break confetti-filled eggs over the heads of friends and family. http://www.mexonline.com/holiday.htm

8. Holidays • May 5:Cinco de Mayo is the Mexican national holiday that honors the Mexican victory over the French army at Puebla de los Angeles in 1862. • September 16:Mexican Independence Daycelebrates the day that Miguel Hidalgo announced the Mexican revolt against Spanish rule. • December 25:NavidadMexico celebrates the Christmas holiday. http://www.mexonline.com/holiday.htm

9. Therapeutic Food • Balance of hot and cold foods • Over 200 plants with traditional medicinal uses • Good diet, fruits and vegetables, fresh air, regular hours

10. Meal Cycle& Composition • Desayuno: breakfast countryside farmer: tortillas with frijoles refritos sprinkled with mild grated cheese and washed down with hot chocolate or cafe con leche (coffee with milk) city person: fresh bolillas or other breads; also hot chocolate or café con leche leisurely desayuno: fresh fruits, eggs (huevos rancheros), tortillas, and frijoles refritos garnished with grated cheese and a few wedges of fresh avocado, together with cafe con leche or hot chocolate http://www.food-links.com/countries/mexico/meals-customs-mexico.php

11. Meal Cycle& Composition • Almuerzo/lunch at about 11:00 a.m one filling dish such as sopa seca Or one filling dish such as sopa seca may include a rest time), from 2:00 to 5:00 p.m at home with their family • Merienda "sweet break" in the late afternoon sweet rolls or small pastries with coffee or chocolate http://www.food-links.com/countries/mexico/meals-customs-mexico.php

12. Meal Cycle& Composition • Cena/dinner rural areas: tortillas and frijoles and may include a cazuela of vegetables, seasoned with a mole of garlic, onions, tomatoes, and chilies eight to ten o'clock at night may include a rest time), from 2:00 to 5:00 p.m • Botanas, antojitos and tentempiés/snacks salted peanuts or nachos and salsa http://www.food-links.com/countries/mexico/meals-customs-mexico.php

13. Dining Etiquette • Keep your hands on the table at all times. Never under the table! • When invited into a Mexican home, it is better late than early. Try to arrive 30 minutes late or more. • Wait until you are invited to sit and sit where you are told to sit. • Wait for the hostess to start before eating. • When it comes to toasts, only men are expected to give them. • Don't eat all the food in your plate. It is polite to leave some after a meal. • When you are finished eating, place the fork (prongs facing down) and knife across your plate, with the handles facing to the right http://www.whatmexico.com/food-mexico-culture.html

14. Commoningredients • Tortillas are flat bread made from masa harina, a flour made from alkali-treated corn kernels. • Beans are served at most meals throughout Mexico and are often served with rice. • One-dish meals such as caldos and sopas-secas are typical. • Chile peppers are used extensively as a seasoning • Historical foods: The Aztecs influenced agriculture and numerous sophisticated foods were enjoyed, with corn the staple grain, many fruits and vegetables, and turkey and dogs providing protein The Spanish brought cinnamon, garlic, onions, rice, sugar cane, wheat, and hogs. Kittler/Sucher, Food and Culture, 2008.

15. Core foods • Stuffed foods: tacos, fautas, enchiladas, tamales, quesadillas, burritos • Sauces: salsa, red or green chile sauce • Vegetables: corn, squash, potatoes, greens, tomatoes, onions, Chili peppers • Desserts: dried fruits and vegetables, candied fruits and vegetables, nut pastes, flan (egg based custard), Dulce de leche (caramel sauce) • Beverages: coffee, hot chocolate, beer, wine, tequila, mescal, whiskey Kittler/Sucher, Food and Culture, 2008.

16. Recipes • Steak Fajitas RecipeINGREDIENTS1 lb of flank steak or skirt steak
1 large yellow onion, peeled and sliced with the grain, not against the grain as one would normally slice an onion. Slice first in half, and then slice off sections a half inch wide at widest point.
2 large bell peppers, stemmed, seeded, de-ribbed, sliced lengthwise into half-inch wide stripsMarinade:
Juice of 1 lime
2 Tablespoons of olive oil
2 cloves garlic, peeled, minced 
1/2 teaspoon ground cumin
1/2 fresh Jalapeño pepper, seeded, ribs removed, finely chopped (be careful not to touch your eyes or anywhere near your eyes after handling a Jalapeño pepper!)
1/4 cup chopped fresh cilantro, including stems http://elise.com/recipes/archives/001114steak_fajitas.php

17. recipes Easy Flan • 1 cup and + 1/2 cup sugar • 6 large eggs • 1 14oz can sweetened condensed milk • 2 13 oz cans evaporated milk • 1 teaspoon vanilla Preheat oven to 325 degrees. You will need 6 ramekins or other specialty flan cook ware and a large baking pan to put them in.Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until is browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden.In a mixer or with a whisk, blend the eggs together. Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added.Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard. http://mexicanfood.about.com/od/sweetsanddesserts/r/easyflan.htm

18. Regional Variations • Mexican Plains – The northern and west-central areas are arid plains. The traditional diet included corn, beans, squash, greens, cactus fruit, nopales (young cactus leaves), piñon nuts and beef. • Tropical Mexico – The southern coastal regions have many fruits and vegetables available. Seafood and freshwater fish Tomatillos, jicama, and yuca or cassava are some of the frequently eaten regional produce. 90 varieties of chile peppers • Southern Mexico – The foods in this region have more of a tropical and more of an Indian influence. Complex spicy sauces— mole sauces—are made with a variety of spices and ingredients. Kittler/Sucher, Food and Culture, 2008.

19. Popular Attractions Yucatan Ruins There are many ruins and Mayan monuments to explore Xpu-ha Beach, Tulum Several miles of natural beach

20. Playa del Amor, Cabo Lover’s beach Mexico City World’s third largest metropolitan area by population http://www.forbestraveler.com/Mexico/mexicos-best-beaches-slide-11.html?partner=playlist&thisSpeed=25000