1. Liz Serchen Brooke Malnory Adam Dupree FOOD AND CULTURE OF MEXICO

2.  Mexican-American War  1900-1935: 1 million emigrated to U.S.  Mexicans largest group of legal immigrants in U.S.  Mexico colonized by Spanish from 1521-1810  Mexican independence Sept 16, 1810  Overthrew Spain  In 1835, replaced federal system  Treaty of Gudalupe-Hidalgo in 1848  Cinco de Mayo in 1862  Mexican Revolution 1910  Today: federal republic operating under centralized government MEXICAN CULTURE

3.  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

4.  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

5. Core Foods  Beans  Corn Tortillas  Chiles  Beef/Pork  Rice Peripheral Foods  Cactus  Pumpkin TRADITIONAL FOOD HABITS Common Ingredients: Chili peppers, beans, cocoa, corn, tomatoes, sauces, garlic, onions, rice, sugar cane, corn tortillas, pork, eggs

6. North & Central Plains  Corn, beans, squash, cactus  Pozoles  Cheese  Bunuelos (circles of sweet pastry) and café.  Tequila  Simple and traditional South  Cacoa; Moles: chocolate chili sauce  Chiles, tomatoes, Avocado  Nuts, raisins, sesame seeds  Spicy sauces are the base for thick stews  Poultry and pork  Grasshopper pan fried with chiles, garlic, lemon  Hot chocolate, coffee REGIONAL VARIATIONS

7. South & East Tropical  Seafood and fish, red snapper  Tamales, tostadas  Tomatoes, squash, onion, jicama  Banana, guava, mango, pineapple  Avocado, guacamole  More than 90 chile peppers Yucatan Peninsula  Mayan, steam foods wrapped in banana leaves  Small corn tortillas layered with lettuce, tomato, onion, bell pepper, meat, black beans inside or incorporated into tortilla  Citrus fruits, orange juice  Chicken vegetable lime soup  Black beans and pork  Shrimp, fish soups  Eggs served with tortilla, black bean, cheese, tomato, and fried plantains. REGIONAL VARIATIONS

8. Desayuno (Breakfast)  Late Evening  Light, leftovers Almuerzo (Coffee Break)  Late morning  Leftovers, coffee MEAL PATTERNS Comida (Lunch) Cena (Dinner)  Early afternoon  Largest meal of the day  Soup, main course, salad, dessert  Siesta following meal  Early morning  Quick: sweet bread, fruit, coffee Snacking  Tortilla chips, salsa, guacamole  Chalupas

9. Family  Sunday = family dinner  Large, extravagant meal  Heritage: Indian/Aztec and Spanish Economics  Corn, Beans, Squash INFLUENTIAL FACTORS Religion/Spirituality Geographical  Hot vs. cold  North & Central  Basic, Traditional  Southern & Eastern  Seafood, fruit

10.  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

11.  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 sugar  Christmas eve  Salad of fruits, nuts, and beets  Christmas  Piñatas and sweets  Mexican Independence Day – started 1810  Green avocado, white rice, red chile peppers  Cinco de Mayo – Victory over French Invasion  Piñatas, alcohol, typical foods HOLIDAYS

12.  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 chimichangas  California  Balance between Mexican and American dishes incorporating each into the other  Hard shell tacos, fajitas AMERICAN IMPACT ON MEXICAN FOODS

13.  Percent fat is similar but type of fat is the difference, added fats, fast foods  Red meats, white bread, sugared cereals, caffeine, 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

14.  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

15.  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

16.  Cold Foods  Beans  Corn products  Dairy products  Citrus  Tropical fruits  Inexpensive meats  Goat, chicken, rabbit  Hot Foods  Aromatic beverages  Chili  Expensive meats  Beef, water fowl, fish, mutton  Wheat products COLD VS. HOT FOODS

17.  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

18.  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

19.  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

20.  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

21.  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

22.  Fiesta Dip  Prepared salsa  Avocado  Cilantro  Green onions  Black beans  Corn  Lime Juice  Pico de Gallo  Tomatoes  Onion  Cilantro  Fresh Lemon Juice  Garlic  Salt  Jalapenos RECIPES

23.  Tortilla Chips (Fried)  Vegetable Oil  Corn Tortillas  Salt  Tortilla Chips (Baked)  Corn Tortilla  Vegetable Oil  Lime Juice  Ground Cumin  Chili Powder  Salt RECIPES

24.  Aqua Fresca  Water  Watermelon  Sugar  Lime Juice  Ice RECIPES

25. RECIPE MODIFICATION

26.  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

27.  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, eggs  There are four main meals eaten throughout the day  Obesity and cardiovascular disease are main health problems  Low intake of fruits and vegetables  High intake of fat, sugar, and sodium  Respect is very important  Spanish language is valued  LEP patients need to be valued; professional translators should be available in all health settings SUMMARY

28. Center for Disease Control and Prevention. (2010). Hispanic or Latino Populations. Retrieved from http://www.cdc.gov/omhd/populations/HL/hl.htm Estrada, A. (unkown). Cultural Values, Beliefs, and Health among Mexican Americans. Mexican American Studies & Research Center. Retrieved from http://sir.arizona.edu/trejo/estrada.pdf Kittler, P. G., Sucher, K. P., & Nelms, M. (2012). Food and culture. (6 ed.). Belmont, CA: Wadsworth Pub Co. Lara, J. J. (2012, April 17). Interview by A DuPree [Personal Interview]. Mexican food and culture. Miller, D. (2009). The Jungle Effect. Harper Collins. Smith, A. (2003). Mexican Cultural Profile. Retrieved from http://ethnomed.org/culture/hispanic- latino/mexican-cultural-profile REFERENCES