“Now a days, the majority of Mexicans dress in a modern and worldwide style” (E. Estrada, personal communication, November 19, 2014). As a clarification, the clothes used with in the Mexican culture are broken down into three categories modern clothes, traditional Mexican clothing, and celebration dresses and costumes. On another note “sombreros and boots are the most traditional accessories Mexican people wear” (E. Estrada, personal communication, November 19, 2014).
In major cities, modern Mexican clothing doesn’t differ very much from the clothes we use every day. Thanks to the globalization, young Mexican people living in big cities trend to wear clothes like loud-colored cotton t-shirts, snickers and jeans. But this changes a lot when we get out of the main cities and look into smaller towns, where we can see modern clothes with a “native” feeling, which is shown mainly by the colors chosen. People who live within those towns in Mexico seem to have a preference for earth-like colors, like brown or dark red, although it is not uncommon to find vivid greens and strong yellows as part of the clothes’ colors. Traditional Mexican clothing combines native and European elements. The fibers of choice among the Mexicans are cotton, bark and agave (which were known and used by native Mexican pre-Hispanic civilizations to make their clothes), as well as wool and silk (introduced by the Spanish later). As for Mexican clothing used on celebrations, we can find a different costume for almost every special day of the year. National festivities are celebrated with typical clothes and accessories (including the famous Mexican Sombrero). Some special days like the Day of the Death are closely related to religion, and that can be seen on the costumes too. During the Carnival, the Mexican clothing of choice is the “Charro” suit, popularized by the famous musical ensembles known as the Mariachis. Mexican Clothing. (n.d.). Retrieved November 20, 2014, from http://www.facts-about-mexico.com/mexican-clothing.html Page done by: Anabel Jacobo |
![]() A Mexican desayuno (breakfast) usually includes coffee and pan dulce (sweet rolls), though eggs are also eaten on occasion. Huevos rancheros , served with tortillas and beans, is also a popular breakfast dish. Comida (lunch), the main meal of the day, is eaten between 1 and 3 P.M. It may consist of soup, a meat dish, rice, tortillas, coffee, and dessert. Cena , supper, is typically a light meal eaten after 9 p.m. However, in Mexico City and other urban areas, dinner can be an elaborate meal, eaten in one of many restaurants. “Two things that are essential at the table for Mexican families are salsa or chiles and tortillas” (E. Estrada, personal communication, November 19, 2014).
Corn is the basis of the Mexican diet, as it has been for thousands of years. It can be found in almost every meal, usually in the form of the tortilla (flatbread). Corn can also be boiled to produce pozole , a hearty corn stew. Popular fruits and vegetables are tomatoes, tomatillos (green tomatoes), squash, sweet potato, avocado, mango, pineapple, papaya, and nopales (from the prickly pear cactus). Though beef is consumed, chicken and pork are more common. The variety of chilies includes the widely known jalapeño, as well as the poblano , serrano , and chipotle . Chilies give Mexican cooking a distinctive flavor, which is often enhanced with herbs, such as cilantro and thyme, and spices, including cumin, cinnamon, and cloves. Cheese and eggs round out the diet. Seafood is most common in coastal dishes. “A common Mexican dish is chicken mole and a common Mexican dessert is arroz con leche” (E. Estrada, personal communication, November 19, 2014). Though Mexican cuisine is a blend of indigenous (Indian) and Spanish influences, most Mexicans continue to eat more native foods, such as corn, beans, and peppers. Such foods are cheap and widely available. Bread and pastries are sold, but the tortilla, homemade or bought daily at the local tortillería (tortilla stand), is the basis of the typical meal. Flour tortillas are also eaten, especially in northern Mexico, but the corn variety is most popular. To conclude “Mexican people eat a variety of foods but in reality it depends on the time of day on what meal they eat and most importantly if they have any diet restrictions” (E. Estrada, personal communication, November 19, 2014). Reference: Food in Every Country. (n.d.). Retrieved November 20, 2014, from http://www.foodbycountry.com/Kazakhstan-to-South-Africa/Mexico.html Chicken Mole Recipe: Total Time: 2 hr Prep: 50 min Cook: 1 hr 10 min Yield:4 servings Ingredients
Directions Put the chicken and peppercorns in a large pot, cover with water and season with salt. Bring to a gentle simmer over low heat and cook until tender, about 40 minutes. Transfer the chicken to a large plate and set the cooking liquid aside. Toast the sesame seeds in a dry skillet over medium heat, tossing, until golden, about 5 minutes. Set aside 2 tablespoons for garnish and transfer the rest to a blender. In the same skillet, toast the cloves, cinnamon stick, and anise and coriander seeds until fragrant, about 3 minutes. Add to the blender. Remove the stems and seeds from the dried chile peppers. Heat 4 tablespoons canola oil in the same skillet over medium heat. Add the chiles and fry until lightly toasted, about 2 minutes. Transfer to a bowl, cover with hot water and set aside to soak until pliable, about 30 minutes. Meanwhile, add the raisins, almonds, pumpkin seeds and tortilla pieces to the oil in the skillet and cook, stirring, until the seeds and tortillas are golden brown, about 2 minutes. Add to the blender along with the oil from the skillet. Add the softened chiles and puree, pouring in 2 to 3 cups of the soaking liquid to make a thick, smooth sauce. Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Add the chile sauce and fry, stirring, until thickened, 5 to 6 minutes. Add 4 cups of the reserved chicken cooking liquid and simmer until the sauce starts to thicken, about 20 minutes. Add the chocolate and simmer, stirring frequently, until the chocolate melts and the sauce reduces, about 20 more minutes. Add the sugar and season with salt. Add the chicken pieces to the sauce and warm through over low heat. Garnish with the reserved sesame seeds Chicken Mole Recipe : Food Network Kitchen : Food Network. (n.d.). Retrieved November 19, 2014, from http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-mole-recipe.html?oc=linkback Arroz Con Leche-- Mexican RicePudding Recipe: Total Time: 43 min Prep: 5 min Cook: 38 min Yield:4 servings Ingredients
Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes. Strain out the liquid, discard the cinnamon and reserve the rice. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes. Transfer the pudding to a serving bowl. Dust the top of the pudding with ground cinnamon and serve. Reference: Valladolid, M. (n.d.). Mexican Rice Pudding ("Arroz Con Leche") Recipe : Marcela Valladolid : Food Network. Retrieved November 19, 2014, from http://www.foodnetwork.com/recipes/marcela-valladolid/mexican-rice-pudding-arroz-con-leche-recipe.html?oc=linkback |