Liz Serchen Brooke Malnory Adam Dupree

FOOD AND CULTURE OF MEXICO

Mexican-American War1900-1935: 1 million emigrated to U.S.Mexicans largest group of legal immigrants in U.S.Mexico colonized by Spanish from 1521-1810Mexican independence Sept 16, 1810

Overthrew Spain In 1835, replaced federal systemTreaty of Gudalupe-Hidalgo in 1848Cinco de Mayo in 1862Mexican Revolution 1910Today: 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 FoodsBeansCorn TortillasChilesBeef/PorkRice

Peripheral FoodsCactusPumpkin

TRADITIONAL FOOD HABITS

Common Ingredients: Chili peppers, beans, cocoa, corn, tomatoes, sauces, garlic, onions, rice, sugar cane, corn tortillas, pork, eggs

North & Central PlainsCorn, beans, squash,

cactusPozolesCheeseBunuelos (circles of

sweet pastry) and café. TequilaSimple and traditional

SouthCacoa; Moles: chocolate

chili sauceChiles, tomatoes, AvocadoNuts, raisins, sesame seedsSpicy sauces are the base

for thick stewsPoultry and porkGrasshopper pan fried with

chiles, garlic, lemonHot chocolate, coffee

REGIONAL VARIATIONS

South & East TropicalSeafood and fish, red

snapperTamales, tostadasTomatoes, squash, onion,

jicamaBanana, guava, mango,

pineappleAvocado, guacamoleMore than 90 chile peppers

Yucatan PeninsulaMayan, steam foods wrapped in

banana leavesSmall corn tortillas layered with

lettuce, tomato, onion, bell pepper, meat, black beans inside or incorporated into tortilla

Citrus fruits, orange juiceChicken vegetable lime soupBlack beans and porkShrimp, fish soupsEggs served with tortilla, black

bean, cheese, tomato, and fried plantains.

REGIONAL VARIATIONS

Desayuno (Breakfast)

Late EveningLight, leftovers

Almuerzo (Coffee Break)

Late morningLeftovers, coffee

MEAL PATTERNS

Comida (Lunch) Cena (Dinner)Early afternoonLargest meal of the daySoup, main course,

salad, dessertSiesta following meal

Early morningQuick: sweet bread,

fruit, coff ee

SnackingTortilla chips, salsa,

guacamoleChalupas

FamilySunday = family dinner

Large, extravagant mealHeritage: Indian/Aztec

and Spanish

EconomicsCorn, 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 sugarChristmas eve

Salad of fruits, nuts, and beetsChristmas

Piñatas and sweetsMexican Independence Day – started 1810

Green avocado, white rice, red chile peppersCinco 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 chimichangasCalifornia

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 diff erence, added fats, fast foods

Red meats, white bread, sugared cereals, caff eine, 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 FoodsBeansCorn productsDairy productsCitrusTropical fruits Inexpensive meats

Goat, chicken, rabbit

Hot FoodsAromatic beveragesChiliExpensive 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 DipPrepared salsaAvocadoCilantroGreen onionsBlack beansCornLime Juice

Pico de GalloTomatoesOnionCilantroFresh Lemon JuiceGarlicSalt Jalapenos

RECIPES

Tortilla Chips (Fried)Vegetable OilCorn TortillasSalt

Tortilla Chips (Baked)Corn TortillaVegetable OilLime JuiceGround CuminChili PowderSalt

RECIPES

Aqua FrescaWaterWatermelonSugarLime 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, eggsThere are four main meals eaten throughout the dayObesity and cardiovascular disease are main health

problems Low intake of fruits and vegetables High intake of fat, sugar, and sodium

Respect is very importantSpanish language is valuedLEP patients need to be valued; professional

translators should be available in all health settings

SUMMARY

Center for Disease Contro l and Prevent ion. (2010) . Hispanic or Lat ino Populat ions. Retr ieved from http: / /www.cdc.gov/omhd/populat ions/HL/hl .htm

Estrada, A. (unkown). Cul tura l Values, Be l ie fs , and Heal th among Mexican Americans. Mexican American Studies & Research Center. Retr ieved from http: / /s i r.ar izona.edu/tre jo/estrada.pdf

K i t t ler , P. G. , Sucher, K . P. , & Nelms, M. (2012) . Food and cul ture . (6 ed. ) . Be lmont, CA: Wadsworth Pub Co.

Lara, J . J . (2012, Apr i l 17) . Interv iew by A DuPree [Personal Interv iew]. Mexican food and cul ture .

Mi l ler , D. (2009) . The Jungle Eff ect . Harper Col l ins .

Smith, A. (2003) . Mexican Cul tural Profi le . Retr ieved from http: / /ethnomed.org/cul ture/h ispanic- lat ino/mexican-cul tural -profi le

REFERENCES