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Food Around the World The United States.

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Presentation on theme: "Food Around the World The United States."— Presentation transcript:

1 Food Around the World The United States

2 Where in the World? Your Description Goes Here

3 Historical Overview Food traditions began with Native Americans
Excellent farmers Grew many fruits and veggies Gathered fruits, nuts and hunted wild game to supplement diet British and Spanish colonists followed Natives Followed by French and Dutch Each group had to adjust to the climate and geography of the area in which they settled Natives taught first colonists how to hunt, fish and plant crops Learned to eat new animals, fish, vegetables and fruit from relationships with Natives Your Description Goes Here

4 Historical Overview As knowledge grew colonists added new dishes to their diets, such as: Used local lobster, crab and other fish in seafood chowders Salted pork and preserved beef for a variety of meat dishes throughout the winter Used pumpkin and wild berries to make pies, puddings and cakes Your Description Goes Here

5 Where Did That Come From?
Immigrants brought their food customs to New World and adapted the recipes to the foods that were available in their region Italians: pasta sauces from tomatoes, basil and onions sold by street vendors in New York Chinese: used chicken, bamboo shoots and water chestnuts to make chow mein Poles: stuffed cabbage leaves with ground beef and tomato sauce to make traditional cabbage rolls Your Description Goes Here

6 Holidays in the United States

7 Mardi Gras Celebrated in some parts of the South where French settlers introduced it Mardi Gras: French for fat Tuesday Celebrated on day before Lent Mardi Gras began as a last celebration before entering into the solemn time of fasting and prayer known as Lent Festivities include parades with marching bands and floats, gala balls and parties Special foods Cajun favorites: shrimp mold appetizer, crab bisque and crawfish stew Classic dessert – king cake Your Description Goes Here

8 Cinco de Mayo Celebrated by Mexican Americans
Spanish for Fifth of May, which is the day of celebration Marks the victory of severely outnumbered Mexican troops over French troops at the Battle of Puebla in 1862 Festivities include parades, music, dancing and carnivals Traditional foods: Sweet breads and coffee Hot chocolate flavored with cinnamon Your Description Goes Here

9 Kwanzaa Family-centered observance of cultural unity among people of African heritage Kwanzaa = “first fruits” in Swahili Weeklong celebration between Christmas and New Year’s Day People use this time to think about their ancestry, family and community Kwanzaa was developed in the United States but is becoming popular among people of African descent all over the world Karamu Last night of Kwanzaa Ritual feast held by families Your Description Goes Here

10 Regions of the United States

11 New England Maine New Hampshire Vermont Massachusetts Rhode Island
Connecticut Your Description Goes Here

12 New England Settled first by the British
Rocky, mountainous or forested land – hard to farm People worked hard to survive Learned how to dry and salt foods to preserve them in order to survive long, cold winters Cooked in large fireplace in home – used Dutch ovens and beehive ovens to bake foods over coals Popular foods Water: lobsters, crabs, clams and other shellfish Forests: wild turkeys, geese, ducks, pheasants Baked Goods: Indian bread, Sally Lunn, johnnycakes Corn: corn sticks, Indian pudding, cornmeal mush, succotash Dried foods: beans, corn, apples One-dish meals: New England boiled dinner, red-flannel hash Maple syrup used to flavor vegetables and desserts Your Description Goes Here

13 New England Menu New England Clam Chowder Boiled Dinner Boston Baked Beans Brown Bread Blueberry Muffins Pumpkin Pie Tea Your Description Goes Here

14 Mid-Atlantic New York Pennsylvania New Jersey Delaware Maryland
Your Description Goes Here

15 Mid-Atlantic Climate is milder than New England
Region is rich and fertile = profitable farming New Jersey Major center of fresh fruit and vegetables Ships apples, peaches, beans, cranberries, tomatoes, onions, asparagus, cucumbers, peas and melons to many parts of US Settled by Dutch, German, Swedish and British immigrants Dutch Excellent farmers – well-stocked gardens and orchards Excellent bakers – introduced cookies, doughnuts, molasses cake, gingerbread, waffles, coleslaw, cottage cheese and griddle cakes to US Your Description Goes Here

16 Pennsylvania Dutch in the Mid-Atlantic
Settled in southeast section of Pennsylvania Extremely successful at adapting their farming techniques to the soil in PA Developed a hearty, rural, inventive style of cooking different from others in Mid-Atlantic region Learned to can, pickle and dry produce, meat and poultry raised on farm Based style on Old World techniques – thrifty; no waste New dishes to eliminate waste: pickled pigs’ feet, blood pudding, scrapple, smoked beef tongue, sausages, bologna Soup: made from whatever was available; very popular Chicken corn soup still a traditional favorite German foods common in PA-Dutch diets Sauerbraten, sauerkraut, liverwurst, pork Accompanied by noodles, dumplings, potato pancakes and other filling foods Your Description Goes Here

17 Pennsylvania Dutch in the Mid-Atlantic
Each meal included 7 sweets and 7 sours EX: pickled fruits and vegetables, relishes, jams, preserves, salads and apple butter These foods were stored in cellars for use throughout the year PA-Dutch baked specialties: coffee cakes, sticky buns, funnel cakes, crumb cakes, shoofly pie Some religious groups (Amish, Mennonites) shared German heritage with PA-Dutch but chose to live in isolated groups Their isolation helped to preserve their hearty home-style cooking and native crafts Your Description Goes Here

18 Mid-Atlantic Menu Stewed Chicken and Dumplings Buttered Green Beans Coleslaw Rye Bread Shoofly Pie Coffee Your Description Goes Here

19 The South Virginia West Virginia Kentucky North Carolina Tennessee
South Carolina Georgia Alabama Mississippi Louisiana Arkansas Florida Your Description Goes Here

20 The South Settled by immigrants from France, England, Ireland, Scotland and Spain Once immigrants were established they brought over slaves from Africa to help work on huge plantations and serve in large mansions Mild climate = year-round production of many crops Most economically important crops Sugarcane Rice Peanuts Other important sources of food in the South Gardens and orchards for fruits and veggies Waters: catfish, bass, trout, turtle, crabs, crayfish, oysters, shrimp Forests: squirrel, goose, turkey Your Description Goes Here

21 Staples of The South Corn Livestock – Pigs and Chickens
Breakfast: hominy, hominy grits Hot Breads: corn bread, spoon bread Livestock – Pigs and Chickens Pigs: spareribs, cured ham, fat back, chitterlings, pigs’ feet Chicken: fried chicken Rice (grew in Carolinas) Used in many dishes Combined with beans, meat or seafood to make economical and nutritious dishes Other Southern specialties Hot breads: buttermilk biscuits and shortnin’ bread Black-eyed peas, yams and nuts – pecan pie and Hoppin’ John Beans, sweet potatoes and a variety of green Your Description Goes Here

22 Distinct Cuisines Developed in The South

23 Soul Food Combines the customs of African slaves with the food customs of Native Americans and European sharecroppers Developed around those few foods readily available to all three groups of people Used foods from small gardens, small allotments of cornmeal, hunted wild game and used animal parts discarded by slave owners Popular Soul Foods Hot breads and puddings: batter bread, hush puppies, corn bread, hoe cake and cracklin’ corn bread Hog and cow parts: chitterlings, used hogs’ feet, tails, snouts, ears Vegetables: corn, squash, black-eyed peas, okra, green, yams Fried okra, sweet potato pie, collard greens Your Description Goes Here

24 Creole Cuisine New Orleans is the home of Creole cuisine
Combines the cooking techniques of the French with the ingredients of the Africans, Caribbeans, Spanish and Native Americans Gumbo Soup that reflects various cultures of Southern Louisiana Recipes vary in their combination of meats, poultry, seafood, okra and other vegetables Family recipes are often handed down through generations Jambalaya Traditional Creole rice dish Rice, seasonings, shellfish, poultry and/or sausage Other Creole specialties Beignets: deep-fried squares of bread dough with powdered sugar Café au lait and café brulot: coffee mixtures Pralines: sweet, rich candy made with sugar, pecans and sometimes milk or buttermilk Your Description Goes Here

25 Cajun Cuisine Hearty fare of rural Southern Louisiana
Reflects the foods and cooking methods of the Acadians (French-speaking immigrants from Nova Scotia, Canada), French, Native Americans, Africans and Spanish Characterized by gumbos and jambalayas Frequent ingredients in Cajun cooking Crawfish, okra, rice, pecans, beans, andouille (smoked pork sausage) Many dishes center around game and seafood locally available Traditional Cajun dishes Chaudin: braised pig stomach stuffed with ground pork, onions, bell peppers, ,garlic and diced yams Rice dressing: rice cooked with bits of chicken liver, chicken gizzard and/or ground pork and seasoned with parsley and onion Tartes douces: pieces made with soft, sweet crust and fillings like custard, blackberry, coconut or sweet potato Your Description Goes Here

26 Southern Menu Southern Fried Chicken Squash Pudding Greens with Vinegar and Oil Dressing Buttermilk Biscuits Pecan Pie Chicory Coffee Your Description Goes Here

27 Mid-West North Dakota South Dakota Nebraska Kansas Oklahoma Minnesota
Wisconsin Iowa Missouri Illinois Indiana Michigan Ohio Your Description Goes Here Oklahoma

28 Mid-West Called the “bread-basket” of the nation
One of the world’s most agriculturally productive regions due to rich soil, good climate and advanced farming techniques Lots of corn, wheat, soybeans, beef, pork, lamb, poultry, fish, dairy products, and fruits and vegetables Food plays a large part at most Mid-West gatherings Fairs, festivals and picnics Festivals in cities (Apple Festival) Potlucks and buffet dinners Your Description Goes Here

29 Mid-West Cuisine Your Description Goes Here
Staples: broiled steak, roast beef, baked and hash brown potatoes, corn on the cob Foods from Mid-West: coleslaw, fresh tomatoes from garden, home baked rolls, apple pie, brownies Mid-West breakfast: fruit, hot cereal or cornmeal mush, pancakes, bacon, eggs, toast, coffee Foods from Mid-West immigrants: Swedish meatballs, Greek moussaka, German bratwurst, Polish sausage, Italian lasagna Your Description Goes Here

30 Mid-West Menu Broiled Steak Baked Potatoes Sauteed Zucchini Sliced Tomatoes Warm Whole Wheat Bread Deep Dish Apple Pie Milk Coffee Your Description Goes Here

31 West and Southwest Montana Wyoming Idaho Colorado Utah Arizona
New Mexico Nevada Texas Your Description Goes Here

32 West and Southwest Land of contrasts – abandoned mining towns, desolate deserts, sprawling ranches, mountains, plateaus and oil fields Westerners tend to eat simply Enjoy meat and game, homemade breads and biscuits, locally grown fruits and veggies Beef plays an important part in diet Lamb is sometimes eaten – roasted or stewed Antelope, rabbit, deer and pheasant popular wild game Southwest associated with cowboys and chuck wagons Also influenced by Native Americans, Spaniards and Mexicans Native Americans: corn, squash, beans Spanish: cattle, sheep, saffron, olive oil, anise Aztecs of Mexico: red and green peppers Your Description Goes Here

33 West and Southwest Beef Adopted spicy foods from Mexico
Staple food of Southwest Used by trail cooks to make stews and chili First chili made with beef cubes, peppers and seasonings (no beans) Adopted spicy foods from Mexico Beans, corn, tortillas, tostadas, tacos Tamales: mixture of cornmeal and peppered ground meat wrapped in corn husks and steamed Sopapillas: sweet fried pastries Barbeques important in region Many fruits and veggies grow year-round Texas: grapefruit, oranges, strawberries Rio Grande valley: melons, lettuce and others Your Description Goes Here

34 Southwestern Menu Nachos Barbequed Beef Short Ribs Three Bean Salad Tossed Greens with Ranch Dressing Mexican Cornbread Sopapillas Coffee Your Description Goes Here

35 Pacific Coast Alaska Washington Oregon California
Your Description Goes Here Alaska Washington Oregon California

36 Pacific Coast Areas of Pacific Coast vary widely in geography, climate, culture and food customs Most parts of California have rich, fertile soil; warm, sunny climate; adequate rainfall Fruits and veggies of all kinds produced in California Avocados, papayas, pomegranates, dates, Chinese cabbage, oranges, grapefruit, lettuce, tomatoes Oceans and inland lakes provide fish and shellfish Shad, tuna, salmon, abalone, lobsters, crabs, shrimp, oysters Many foods from CA available in Oregon and Washington Also available in Oregon and Washington Peaches, apples, strawberries, apricots, raspberries, blackberries, blueberries, boysenberries Steak, chops and other US fare make up remainder of Pacific Northwest diet Your Description Goes Here

37 Pacific Coast Cooking techniques are simple
Take advantage of natural flavors and colors Bake or broil fresh fish and shellfish Serve veggies and fruits fresh Immigrants who settled in region also influenced food Chinese, Japanese, Koreans, Polynesians contributed native foods and dishes – chop suey Mexicans – tamales and enchiladas Prospectors – sourdough bread Your Description Goes Here

38 Alaska In south Alaska, climate is more mild and vegetable, grain and dairy farms dot the countryside Alaskan meat specialties: caribou sausage and reindeer steaks Other Alaskan specialties: Fiddlehead ferns: young leaves of certain ferns eaten as greens Raw rose hips: the ripened false fruit of the rosebush Cranberry catsup Other favorites: rabbit, bear, Alaskan king crab, salmon, trout, blueberries, huckleberries, cranberries Your Description Goes Here

39 Pacific Coast Menu Salmon Steaks with Dill Sauce New Potatoes and Peas Avocado Salad Sourdough Bread Blackberry Buckle Iced Tea Your Description Goes Here

40 Hawaiian Islands Your Description Goes Here

41 Hawaiian Islands Polynesians were first to settle
Christian missionaries and Europeans came to Hawaii in 1800s – some began large sugar plantations US annexed Hawaii in 1898; became state in 1959 During last century, Hawaii has grown rapidly – three largest industries are pineapple, sugarcane and tourism Traditional Hawaiian diet consisted mainly of: Poi: smooth paste made from starchy root of taro plant Limu: seaweed (often eaten as a relish) Fish Men traditionally prepare meals; couldn’t eat at same table as women or cook food in same ovens Your Description Goes Here

42 Hawaiian Islands Current Hawaiian diet consists of three meals
Breakfast consists of foods from the mainland Lunch and dinner may incorporate more traditional Hawaiian foods Various groups of immigrants have contributed different foods to Hawaiian culture Polynesians: coconuts and breadfruit European traders: chicken and pork Missionaries: stews, chowders, corn dishes Indians: curries Chinese laborers (brought over to work in sugar fields): rice, bean sprouts, Chinese cabbage, snow peas, soybeans, bamboo shoots, stir-fry techniques Japanese: variety of rice and fish dishes, pickled foods Has led to creation of Hawaiian markets with an amazing variety of foods available Your Description Goes Here

43 Hawaiian Islands Luaus Your Description Goes Here
Elaborate outdoor feasts still popular today Kalua puaa – whole, young pig dressed, stuffed and cooked in a pit Bananas, sweet potatoes, meat or seafood dishes may be wrapped in leaves and roasted with pig to be served at luau Poi dishes also served Musical entertainment, singing and dancing usually accompany a luau Your Description Goes Here

44 Hawaiian Menu Shrimp Curry Rice Spinach with Evaporated Milk Banana Biscuits Tropical Fruit Medley Coffee Your Description Goes Here

45 The Foods of Mexico Life Planning 2nd Block

46 Where is Mexico???

47 Geography and Climate Deserts, mountains, grasslands, woodlands, tropical rain forests – all found in Mexico Climate differs from region to region Much of Mexico is mountainous with valleys separating the different ranges Some regions are wet and humid Nearly half of Mexico is arid or semiarid Both geography and climate affect food customs Near water: diet includes lots of fish Area near US: too dry for large scale crop production but suitable for raising cattle – beef is staple food Southern Gulf Coast: variety of tropical fruits and veggies Central Plateau: adequate moisture and cool temperatures – profitable production of corn and beans

48 Mexican Culture Original inhabitants of Mexico = Aztecs
Very advanced civilization for their time 1520 – Hernando Cortes and conquistadores explored and plundered Mexico Spanish controlled Mexico except for a few years in middle of the 1800s Greatly affected development of Mexican culture Architecture, language and food customs

49 Mexican Lifestyle Living Quarters Families Most are simple
Hand-carved beds, tables and chairs Handmade dishes and utensils Families Close-knit Children learn to help parents at early age Rural children: work in fields, do housework and take care of younger siblings City children: get jobs to supplement family income

50 Mexican Holidays Most holidays center around religious celebrations as most Mexicans are Roman Catholic Feast of Epiphany January 6 Falls at the end of a 22-day celebration of Christmas Celebrates the coming of three kings to see the infant Jesus People gather to share a special supper, which includes a ring-shaped cake with a tiny plastic baby baked inside. The person who gets the piece of cake with the baby hosts a tamales party for all who are present. The party is held on February 2 which is Candlemas Day. Candlesmas Day – day Jesus’ parents took him to the temple in Jerusalem

51 Mexican Holidays Days of the Dead Altars include:
Involves food traditions Mexicans believe dead souls return to visit the living between October 31 and November 2 During this time, families set up altars in the corners of their homes Altars include: Candles Photos Favorites foods and drinks of dead loved ones

52 Mexican Agriculture Approximately 50% of Mexicans are farmers
Good, rich soil is scarce = difficult farming Farmers cannot afford modern machinery and/or fertilizers = poor crop yields Recently, government irrigation projects and credit to farmers have helped improve yields Corn is major crop followed by beans Other important crops: sugarcane, coffee, tomatoes, green peppers, peas, melons, citrus fruits, strawberries and cacao beans In North, small amounts of wheat, barley, rice and oats are grown and cattle are raised Waters = variety of seafood and lots of shrimp for export

53 Mexican Cuisine Contributions from Spanish:
Contributions from the Aztecs: Chocolate, vanilla, corn, peppers, peanuts, tomatoes, avocadoes, squash, beans, sweet potatoes, pineapples, papaya Boiled, broiled or steamed their food or ate it raw More elaborate dishes similar to stews Contributions from Spanish: Oil, wine, cinnamon, cloves, rice, wheat, peaches, apricots, beef, chicken Oil = fried foods Many modern Mexican dishes are fried Maximillian from Austria also contributed many dishes from his homeland as well as sophisticated French and Italian dishes

54 Characteristic Foods of Mexico
Corn Basis of Mexican cuisine Used in many ways: tortillas, enchiladas, tostadas, quesadillas, burritos, tacos Mexicans never waste corn Use husks for tamales Stuff small amounts of corn dough with meat and beans and tuck it into corn husks then roast or steam them

55 Characteristic Foods of Mexico
Beans Local farmers grow many varieties Boil beans and eat them from pot like Aztecs Cook beans until soft, then mash and fry them slowly = frijoles refritos Aka. Refried beans Often served with grated cheese

56 Characteristic Foods of Mexico
Peppers Strings of peppers hang outside many Mexican homes to dry Mexican cooks use over 30 varieties Range in size and color Sweet, pungent, or burning hot Mild peppers = sweet peppers Hot peppers = chilies Most peppers used in cooking can be divided into two groups – red and green Use red peppers dried and green fresh

57 Characteristic Foods of Mexico
Vegetables and Fruits Farmers grow a variety of vegetables Usually do not eat vegetables plain – add them to casseroles or use them as garnishes for other dishes Mexican veggies in the United States Common: Zucchini, artichokes, white potatoes, spinach, chard, lettuce, beets, cauliflower, carrots Less common: huazontle (wild broccoli), jicama (a large, gray root), nopole (tender cactus leaves), chayotes (tropical squash) Mexican fruits in the United States Avocadoes – often used for guacamole Bananas, pineapple, guavas, papayas, prickly pears Fruits often served alone or in a syrup as a light, refreshing dessert

58 Characteristic Foods of Mexico
Sauces and Stews Often use thick sauces – pour over other foods Some sauces contain pieces of meat, vegetables, tortillas, beans and are served as main dishes Moles – complex sauces Desserts Fresh fruits, sweet tamales, flan Most desserts use large amounts of egg and sugar Beverages Chocolate drinks and coffee Cacao bean – toasted and ground into cocoa or made into chocolate – similar to hot chocolate served in US Café con leche – coffee with milk

59 Mexican Regional Cuisine
Northern Mexico Wheat tortillas instead of corn tortillas Beef more popular due to farmers ability to raise wheat and cattle easier in this area Coastal Areas Finfish and shellfish used in appetizers, soups, main dishes Gulf Coast – make a popular dish called paella from plantains Eastern Mexico Turkey is one of most important foods Southern Mexico Squash blossoms and sea chestnuts popular Banana trees abundant

60 Mexican Meals Rich families eat four meals a day
Desayuno – substantial breakfast Fruit, tortillas, bread or sweet rolls, eggs or meat, coffee or chocolate Huevos rancheros – eggs prepared with chilies and served on tortillas Comida – between 1 and 3 p.m. Main meal Six courses for this meal are not unusual – appetizer, soup, small dish of stew, main course, beans, dessert, coffee Usually followed by a siesta Merienda – between 5 and 6 p.m. Light snack Chocolate or coffee, fruit and pan dulce (sweet breads) Cena – between 8 and 10 p.m. Similar to comida but smaller and lighter Some families combine merienda and cena and eat one meal in the early evening

61 End of Your Slide Show Recipes and activity are included in this show for example purposes only

62 Recipe Examples Mexican Hot Chocolate
3 (1 oz.) squares unsweetened chocolate 6 cups milk ¼ cup granulated sugar 2 teaspoons ground Mexican cinnamon ¼ teaspoon salt 1 ½ teaspoons Mexican vanilla extract 6 cinnamon sticks for garnish (optional) Using a sharp knife, break up chocolate squares into smaller pieces. In a medium saucepan, combine chocolate, milk, sugar, cinnamon and salt. Heat and stir until chocolate melts and milk is very hot. Do not allow to boil. Add vanilla extract and beat until frothy with a rotary beater, immersion blender or with an electric mixer on low speed. Pour into mugs and garnish each with a cinnamon stick.

63 Recipe Examples Chicken Enchiladas Suiza 12 corn tortillas
2 cups shredded chicken 6 oz. chopped, roasted and skinned green chiles (fresh is best) 3 cups fresh spinach ½ cup chopped onion 1 cup crema or sour cream 4 oz. cotija, crumbled and an additional 2 oz. reserved 5 oz. evaporated milk 15 oz. green chile sauce Warm oil to dip tortillas in

64 Recipe Examples Chicken Enchiladas Suiza Heat oven to 350 degrees.
Heat 1 tablespoon oil in a pan over medium heat and cook the onions for about 1 minute. Add the spinach and cook it for about 5 minutes until leaves are wilted. Fold in the chicken and green chiles. Set aside. In a saucepan, heat crema, evaporated milk, 4 oz. of cotija and half of the chile sauce over low heat until sauce is smooth. Prepare a 9x13 inch baking dish by coating the bottom with a thin layer of sauce. Dip a tortilla into the warm oil to soften it and place it into the pan. Place about ¼ cup filling down the center of the tortilla and sprinkle with a tablespoon of Asadero or Queso Quesadilla cheese. Roll the tortilla up and place seam side down in a dish. Repeat until all tortillas are used. Pour remaining cream sauce over the top, then top off by drizzling the remaining green chile sauce over the top and then sprinkle with the 2 oz. of crumbled cotija. Bake dish for 15 minutes to melt the cheese.

65 Recipe Examples Carne en su Jugo (Meat in its Juices)
4 fresh tomatillos, husks removed 3 serrano chile peppers, seeded and chopped 1 clove garlic, peeled 3 cups water 6 slices bacon 2 pounds flank steak, cut into ½-inch squares 4 teaspoons chicken bouillon granules 2 (15.5 oz) cans pinto beans 6 tablespoons chopped fresh cilantro Ground black pepper, to taste 1 lime, cut into 6 wedges

66 Recipe Examples Carne en su Jugo (Meat in its Juices)
Combine the tomatillos, serrano peppers, garlic and water in a small saucepan over medium-high heat; bring to a boil, cover and simmer for 10 minutes. Remove the pan from the heat and allow to cool. Transfer the contents to a blender and blend until smooth. Set aside. Cook the bacon in a large, deep skillet over medium-high heat until crispy, about 10 minutes. Drain on a paper towel-lined plate. Crumble the bacon and set aside. Place a non-stick skillet over medium-high heat; cook the flank steak in a hot skillet until completely browned. Pour the tomatillo mixture over the beef and bring to a boil. Stir the chicken bouillon into the mixture, and reduce heat to medium. Cover the skillet and simmer until tender, at least 30 minutes and up to 1 hour. Meanwhile, heat the pinto beans in a saucepan over medium heat until warm; reduce heat to low to keep warm until needed. Stir the bacon and pinto beans into the flank steak mixture; divide the mixture between 6 bowls. Garnish each with onion, cilantro, black pepper and a lime wedge.

67 Activity Mexican Paper Flowers Materials Scissors Tissue paper
Pipe cleaners

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