hispanic culture and food in-service training april 8, 2003 barbara brown, ph.d., r.d./l.d. and...
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Hispanic Culture and FoodIn-service Training
April 8, 2003
Barbara Brown, Ph.D., R.D./L.D.
and Stephany Parker, Ph.D.
April 8, 2003 Oklahoma Cooperative Extension Service
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Overview• Major stereotypes about
Hispanics• Regional variety• Common ingredients &
considerations• Fitting Mexican food to the
Pyramid• Learning to make good choices
away from home
April 8, 2003 Oklahoma Cooperative Extension Service
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Major stereotypes about Hispanics
•Presumption that Hispanics are "foreign" Source: Office of Minority Health, U.S.
•Source: U.S. Department of Health & Human Services
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Major stereotypes: Race
• Hispanics are not a racial category–May be of many race
backgrounds–Many cultures combined
• Does not fit the “neat & tidy” system of US
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Major stereotypes about Hispanics: Language
• People assume Hispanics don’t speak English or learned recently
• Significant % of Hispanics speak no or minimal Spanish–Fluency less widespread in:•Urban Southwest & Midwest•Those in US longer•Younger people
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Major stereotypes:live in rural areas
• 90% live in urban areas
• Disproportionately high in rural workforce–Especially
migrant workers
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Major stereotypes:Not National presence
• Assumed concentrated only in certain regions–Southwest,
Pacific Coast, New York area, S. Florida
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Authentic Mexican• Rich in color and
flavor• Much variety in
ingredients– 60+ types of
chiles •Staples of many regional dishes
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Regional diversity
• Along coast: many seafood dishes• Inland & high-land mountain:
stews, intricate sauces & corn-based foods
• Desert areas: dishes containing cactus plants
• Often of blending of different cultures
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Regional variety
• Basic recipes vary widely in different regions–Most meals served as authentic
outside Mexico based on recipes from North or Central Mexico
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Tex-Mex
• Blended flavors of Northern Mexico & Southern US peoples–Native Americans–Cowboys–Mexicans
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Tex-Mex
• Traditional dishes altered by need & taste
• Most recognized in US as “Mexican food”
• Includes ingredients used in casseroles instead of served with tortillas
• Examples: chili, cornbread, tamale pie, fajitas
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Traditional eating pattern
• 3 meals/day• Each meal has 1
or more of:– Tortilla– Beans– Peppers
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Traditions
• Meals are social times with family & friends–Families eat
together at least once/day
– Lunch often eaten at home
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Traditions
• Leaving empty plate is impolite by well-to-do
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Common ingredients
• Carnes (meat)• Pescado (fish)• Mariscos
(shellfish)• Legumbres
(vegetables)• Frutas (fruits)• Nueces (nuts)
• Bebidas (drinks)• Especias
(spices)• Condimentos
(condiments)• Postres
(desserts)• Dulces
(sweets)
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Carnes (meat)
• Cabra: goat• Carne de Res:
beef• Carnero: lamb• Chorizo: spicey
sausage
• Hígado: liver• Jamón: ham• Lengua:
tongue• Pavo: turkey
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Carnes
• Pato: Duck• Pollo: Chicken• Puerco: Pork• Salchicha: Sausage• Ternera: Veal• Tocino: Bacon (salt
pork)
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Pescado (fish)
• Abulón: abalone
• Atún: tuna• Cabrilla: sea
bass• Jurel: yellowtail• Pargo: snapper• Tiburón: shark
• Huachinango: red snapper
• Pes Espada: swordfish
• Lenguado: flounder or sole
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Mariscos (shellfish)
• Calamar: squid• Almejas: clams• Callos:
scallops• Ostinones:
oysters
• Camarones: shrimp
• Cangreio or Jaiba: crab
• Langosta: lobster
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Legumbres (vegetables)
• Aceitunas: olives
• Apio: celery• Arroz: rice• Betabeles:
beets• Calabazas:
pumpkins or squash
• Camotes: sweet potatoes
• Cebolla: onion• Cebollita:
green onion
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Legumbres
• Chícharos: peas
• Champioñes: mushrooms
• Ejotes: green beans
• Elote: corn on the cob
• Ensalada: salad
• Lechuga: lettuce
• Maiz: corn off the cob
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Legumbres
• Nopales: "young" leaves of prickly pear cactus
• Pepino: cucumber
• Papas: potatoes
• Rábano: radish
• Repollo: cabbage
• Tomate: tomato
• Zanahoria: carrot
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Frijoles: dried beans
• Staple of Mexican food• Pinto most common–Also black, kidney, chickpeas
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Cooking methods
• Frijoles de la Olla –Beans cooked in pot
• Refried beans–Cooked beans mashed & fried
with lard or butter–Available canned•Full fat or 99% fat free
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Chilies: peppers
• Poblano• Ancho:
dried poblano
• Pasilla• Chiltepin• Green, red,
etc. bells
• Green chilies
• Serrano• Jalapeno• Cherry
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Pepper varieties
• Ancho (before drying)
• Jalapeno
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Pepper heat
• Determined by:–Variety & variety within variety–Environment
• Capsaicin is cause–Concentrated in veins (not
seeds)
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How capsaicin works
• Stimulates nerve endings in mouth• Fools brain into thinking there is
pain• Brain releases endorphins– similar to morphine
• Mild euphoria results– can be mildly addictive because
of hot pepper "high"
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Determining pungency
• “Bite the chile”–Most
common method
–Quick, cheap–Painful
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Scoville organoleptic test
• How it works:–Taste chile sample & record
heat–Samples diluted in lab until
heat no longer detectable • Still subjective test• Limit on number of samples
tested in specific time period
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Scoville Heat Units ScalePepper Scoville
Units
Orange Habanero
210,000
Tabasco 120,000
Tepin 75,000
Chiltepin 70,000
Jalapeno 25,000
Cayenne 8,000
Serrano 4,000
Bell 0
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High performance liquid chromatography
• Most accurate method• Expensive test• How it works–Peppers dried & ground–Heat causing chemicals
extracted–Extract measured via
chromatography
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Other pepper products
• Chili powder• Cayenne pepper
or red pepper• Red pepper flakes• Hot pepper sauce
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Cutting the pain
• To relieve burning mouth choose milk, yogurt, sour cream
• Casein (protein) breaks bond with pain receptors
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Hominy
• Dried white or yellow corn with hull & germ removed–Mechanically or –Chemically by soaking corn in
slaked lime or lye• Sold canned, ready-to-eat or
dried• Served in posole or pozole
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Benefits of lye-treated corn
• Treating with lye increases–Usable protein–Niacin•Reduced incidence of pellegra–Dermatitis, diarrhea, dementia, death
• No benefit from mechanical method
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Tomatillos
• Not green tomatoes –Related to Cape
gooseberry• Green outer husk resembles
lantern• Light green & tart• Size varies from equal to a small
shallot to a lemon
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Tomatillos
• Easy to grow• Available canned• In home canned
salsa recipes use in place of red tomatoes
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Jicama
• AKA Mexican turnip• Large tuberous root• Eat raw or cooked–Peel & remove fibrous flesh
under skin–Stays crisp when cooked
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Frutas (fruits)
• Aguacate: Avocado
• Duraznos: Peaches
• Fresas: Strawberries
• Guayaba: Guava
• Higo: Fig
• Limón: Lime or Lemon
• Manzana: Apple
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Frutas (fruits)
• Melón: Melon• Naranja: Orange
Piña: Pineapple• Plátano: Banana• Sandía:
Watermelon• Toronja: Grapefruit• Uvas: Grapes
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Nueces (nuts)
• Cacahuates: peanuts
• Coco: coconut• Nuez de Castilla:
walnuts
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Bebidas (beverages)
• Aqua: water• Café: coffee• Crema: cream• Jugo de Naranja: orange juice• Leche: milk• Refrescos: soft drinks• Té Caliente: hot tea• Té Helado: iced tea
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Bebidas (alcoholic)
• Aguardiente: brandy
• Cerveza: beer• Ginebra: gin• Ron: rum• Vino Blanco:
white wine
• Vino de Champaña: champagne
• Vino Rosado: rose wine
• Vino Tinto: red wine
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Alcohol and cooking
• Can tenderize (acid)
• Adds flavor• Some evaporates– Leaves flavor, few
calories
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Cooking method using alcohol
% Retained
Added to boiling liquid & taken from heat
85
Flamed 75
Baked 25 min, not stirred into mixture
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Baked/simmered, stirred into mixture
–30 min 35–1 hour 25–2 hours 10
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Alcohol substitutions
• Savory dishes: for 1 cup wine use–7/8 cup fat-free low-sodium
broth, white grape juice, apple juice or tomato juice
–+ 2 T fresh lemon juice or vinegar
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Alcohol substitutions & desserts
• Wine: fruit juice + dash balsamic vinegar
• Orange liqueur: frozen orange juice concentrate + grated orange zest
• Coffee liqueur: double-strength espresso or instant coffee made with 4-6 times amount normally used
• Brandy or rum: extracts
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Especias y Condimentos(spices & condiments)
• Ajo: garlic• Azucar: sugar• Canela:
cinnamon• Mantequilla:
butter• Mayonesa:
mayonaise• Miél: honey
• Mostaza: Mustard
• Parejíl: parsley• Pimienta:
pepper• Sal: salt• Vainilla:
vanilla
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Cilantro• Fresh green coriander
leaves & stems–Chinese parsley
• No substitute for flavor
• Wash just before using
• Use leaves & tender stems
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Store cilantro up to 1 week
• Refrigerated in plastic bagOR• Bunch placed, stems down, in
glass of water & covered with plastic bag–Bag secured to glass with rubber
band–Refrigerated & water changed
every 2—3 days
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Postres y Dulces(desserts & sweets)
• Bolillos: French-style Rolls• Flan: Custard• Galletas: Cookies• Helado: Ice Cream• Paleta: Flavored Ice on a Stick• Pan Dulce: Sweet Bread• Pastel: Cake• Pay: Pie
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Other foods
• Caldo: broth• Fideos:
noodles• Huevos: eggs• Pan: bread• Sopa: soup
• Tortilla• Masa Harina• Mole
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Queso: cheese
• Queso blanco—white, fresh, salty• Queso añejo—aged, salty,
crumbly cheese• Queso de Chihuahua–Eaten all over Mexico –Similar to a mild cheddar
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Cheese caution
• Avoid raw milk cheeses–Potential for contamination &
foodborne illness–Associated with Listeria
outbreak
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Tortillas
• Eaten at almost every meal• Everyday bread• Unleavened, round & flat• Made with corn flour (masa) or
wheat–Corn most common, flour in
north• Baked on griddle
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Tortilla uses
• Burritos: stuffed tortilla parcels• Enchiladas: tortillas dipped in
chili sauce, filled and baked• Flautas: fried rolled filled
tortillas• Quesadillas: folded with cheese
and fried
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Tortilla uses
• Tacos: warmed or fried tortillas folded & filled
• Tostadas: crisp fried tortillas topped with chilli or beans
• Tortilla Chips: cut into wedges & deep fried
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Mole sauce
• Rich, dark reddish-brown sauce• Usually a blend of onion, garlic,
varieties of peppers, ground seeds, & Mexican chocolate–Chocolate gives richness, not
sweetness
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Fitting in Mexican food
• Can be good fit with food guide pyramid
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Not so well fitted taco
• Crunchy taco shell• Extra meat (ground beef)• Extra cheese–Melted bits scratched from
paper
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Not so well fitted taco
• Sour cream• Lettuce,
tomato, olive slice–Most falls off
& is not eaten
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Better built taco
• Soft tortilla• Grilled meat, not ground• Less cheese or reduced fat• Reduced fat sour cream or omit• Salsa• Extra lettuce, tomato, olives
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Restaurant meals
• Can be high fat, sodium–Beef & Cheese Nachos had fat
= ten glazed doughnuts–Chicken Burrito dinner had a
day's worth sodium–Chile Relleno dinner had
saturated fat = 27 bacon slicesSource: Center for Science in the Public Interest
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Eating Mexican out: Limit side orders
• Rice: over 800mg sodium per 3/4 cup
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Beans
• Almost as much sodium as rice
• Much fat included if refried– Lard, bacon,
cheese
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Other sides with fat
• Sour cream• Guacamole• Salad
dressing• Butter
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Poor choices when eating Mexican out: Main dishes
• Tortillas softened in oil or deep-fried
• Filling ingredients fried• Smothered in melted cheese• High fat sides used as toppings–Sour cream–Guacamole
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Healthy eating out: choose
• Low-fat appetizers–Gazpacho (cold tomato soup),
black bean or tortilla soup, jicama with salsa
• Salsa on meal & chips–No butter, sour cream,
guacamole• Beans: cooked in pot, not
refried
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Healthy entrée choices
• Baked, grilled, stir-fried: enchiladas, fajitas
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Healthy entrée choices
• Order regular plate– Combo plates often
larger – Don’t “super size”
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Taco salad
• Eat less tortilla shell or chips
• Grilled or baked meat
• Salsa instead of dressing or sour cream
• Limit cheese
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Good choices
• Fajitas, burritos, quesadillas, soft tacos– Limit high fat ingredient
toppings
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Large portion solutions• To-go box at start–Food safety
considerations•2 hours at room temperature•Transfer to appropriate container at home
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Review
• Examined common stereotypes about Hispanics
• There is much regional variety• Looked at common ingredients &
considerations for healthier choices
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Review
• How to fit Mexican food to the Pyramid
• How to make good choices away from home