week 5 powerpoint

Mexico, Central, South American & the Caribbean

Latino Culture

Introduction

Latino Culture Introduction

• Largest ethnic group in US• Majority share Spanish as a language

– Other languages include English, French Portuguese, or Native American dialect

• Also include indigenous peoples: Aztec, Olmec, Toltec, and Maya Cultures-first settlers

– Thrived in American during European Dark Ages– Masters of astronomy, architecture, agriculture, and art

• Spanish occupation introduced Roman Catholicism

Mexico

• ¼ size of US• Varied geography• 2/3 of population is Mestizos (mixed

Native Am and Spanish)• 30% Native Americans• 10% Whites of Spanish descent• Only 1.5% speaks single native

language, majority is Spanish

Mexico

• History• Immigration to US

– Chicanos-born in US, immigrated and became citizens, majority in California and Texas

– Also…New Mexico, Arizona, Illinois – Braceros-work in US legally, but remain Mexican

citizens– Undocumented-enter US illegally, may live in

barrios

Mexico• Mexican American War

– The United States acquired the northern half of Mexico.– This area later became the U.S. states of California,

Nevada, Arizona, New Mexico and Utah• Those people living in those areas became

citizens• Decline in the Mexican economy encourages

emigration• 1.5 million apprehended crossing borders into US

Mexico

• Socioeconomic status– Many have low socio-economic status– 1 in 4 below poverty line– 16% hold professional or managerial

positions– 65% graduate High School– 2/3 of female Mexican-Americans do not

finish school

Mexico

• Worldview in US– Live in culturally homogeneous societies in US– Maintain ethnic identity proudly– Prefer Mexican music and food

• Religion– Most are Roman Catholics– Faith in the Will of God– No direct control over fate

Mexico

• Family-Chicano– Most important social unit– Well being of family comes before individual– Father is head of household– ½ of women work outside the home– Children are cherished, families are large– Taught to share and work together– Extended family shares living space if space

permits

Mexico• Traditional Beliefs

– Combined supernatural and Western medicine

• Illness is due to outside force• Home remedies are tried first

– Teas are popular-mint, chamomile, anise• Herbs available at Botanicas

Mexico

– Healers-curandero• Can counteract spells from brujos (employed

by devil)• Mal de ojo

– Caused when a person casts an admiring look on another

– Children vulnerable– Irrational behaviors accompany this

» Eggs are used to purify

– Empacho-eating to many hot or cold foods

Mexico

• Food Habits– Blend of Native and European foods

• Ingredients used– Beans, cocoa, corn, tomatoes– Aztec Foods

• Hot tortillas, turkey pie, roast turkey, dog, fish, lobster, frog, newt, insects

• Red, yellow, green chilies, sauces: chili, tomatoes, squash seeds, green plums

• Chocolate

Mexico

• Spanish Contributions– Cinnamon, garlic, onions, rice, sugar cane,

wheat, hogs– Combined with traditional foods created

many modern Mexican dishes– Corn tortillas with pork filling, frijoles,

alcohol (now made from agave-tequila) and mescal

Mexico

• Variable foods depending on area– Soups, stews, casseroles– Meats are usually grilled– Sausage-chorizo– Stuffed foods like-tacos, flautas, enchiladas,

tamales, quesadillas, and burritos-variable– Desserts-flan, huevos reales (egg yolks, alcohol,

pine nuts and raisins), arroz con leche– Coffee-most popular beverage, also cocoa

Mexico• Regions

– Plains; North and west areas– Longhorn cattle introduced-high meat and cheese

intake• Tropical

– 90 varies of chilies– Tomatoes, tomatillos, choyote, onions, jicama,

plantains, carambola, cherimoya, pineapple, yucca, zapote, avocados-guacamole, cilantro (coriander)

Mexico

• Yucatan– Isolated-Maya– Steam foods-covered pit– Shrimp, sauces with toasted squash seeds

• Southern Mexico– Sauces are complex– Use ingredients like chilies, nuts, raisins, sesame

seeds, spices, and chocolate– Called moles (sauces with chilies)– Poultry, goat, pork and chalupines (cricket)

Mexico

• Patterns– 4-5 daily meals – Breakfast (eggs, meat, tortillas, beans, pan dulce,

wheat rolls), fresh fruit– Coffee break– Lunch (six courses-soup, salad, small appetizers,

main meal, dessert)-may have siesta afterward– Late afternoon snack (sweet rolls, cakes, cookies)– Dinner-very light (may even be skipped)

• Eaten at home and family-style

Mexico• Special Occasions

– Dia de los Santos Reyes (Three Kings Day)

• Rosca de reyes –ring shaped loaf of bread-figure of Jesus baked inside

• Person who receives this figure must throw a party on February 2.

– Lent-• Capirotada-holiday bread pudding (each family

has own recipe)

Mexico

Special Occasions– November 02-All Souls Day

• Pan de muerto (decorated with skulls and bones)

– Posadas (Christmas celebrations)• Piñatas; Bunuelos (fried anise-spiced cookies)-

soaked in syrup, served in pottery bowls that when empty are smashed in the street for good luck

• Eve-salad of beets, fruits, nuts is served

Mexico• Therapeutic Uses of Food

– Unbalanced meals may cause illness– Need balance of hot/cold – Not consistent-items may vary

• Hot-alcohol, aromatic beverages, beef, chilies, corn husks, oils, onions, pork, radishes, tamales

• Cold-Fruits, dairy products, most vegetables (fresh), goat, tropical fruits

• Hot medical conditions– Childbirth-may refuse hot foods

– Many of the same herbs are used as the Native Americans

• Chamomile, garlic, oregano, papaya

Mexico• Nutritional Status

– Difficult to determine• Latinas 2X birth rate of US women• Infant mortality lower than US women-• May feed child sweetened fruit drinks instead of

formula/breastmilk

– Consumes more fat, fewer fruits and vegetables than Whites

• Second generation-more meat, cheese fewer beans, vegetables with butter or sauce

• Children-deficiencies of calcium and riboflavin-low dairy

Mexico

• Nutritional Status– Adults 2-4X more likely to be obese than

White• May be due to cultural preference

– High gallbladder and high triglyceride levels is common (high saturated fat intake)

Central Americans

• Immigration Patterns to US– Two waves

• 1) Employment Opportunities– Wealthy, professional– Women-in search of domestic jobs– Settled mostly in large cities-NYC, LAX, SFO, MIA, CHI

• 2) Refugees from the Civil Wars-El Salvador, Guatemala, Nicaragua

– Known as the ‘foot people’-many walked to the US– Very little is known about this population

– All slow to naturalize

Central Americans

• Socioeconomic status– 6% Latinos in US are from the seven

nations of Central America:– Costa Rica, Belize, Panama, El Salvador,

Guatemala, Nicaragua– American born children graduate from High

School in numbers higher than whites• Stats are not available for undocumented

Central Americans

• Worldview– Preserved in US– Most likely to settle in areas populated by

people from their homeland

• Religion– Mostly Roman Catholic– Pentecostal Church-storefront churches

Central Americans

• Family – Highly value family – Father head of household

• roles less delineated in US– Children are cherished

• families are large– Extended family/country folk may live

communally

Central Americans

• Traditional beliefs– Good diet, fresh air, regular hours– Too thin is unhealthy– Prayer maintains balance– Also have brujos-they can assume shape of

animals and cure illness– May use western over the counter medicines– Balance of hot and cold– Use over 200 medical plants

Central Americans

• Traditional foods– Native American dishes/Spanish influence/Caribbean

influence/European and African Cuisine– Cheese-queso blanco– Rice and Beans may be eaten daily

• Black-Guatemala• Red-most other areas• Served many difference ways• Rice served commonly

– Tortillas or bread– Soups and stews popular-many varieties

Central Americans• Traditional Foods

– Meat covered with pickled vegetables• Mixtas-Guatemala (tortilla, guacamole, sausage and pickled

cabbage)• Meat served in tortilla• Pupusas (El Salvador) chicharrones (fibrous residue of boiled

fat), cheese, black beans, sealed with another tortilla and fired-served with pickled cabbage

• Tamales or Nactaml (Nicaragua)-dough flavored with orange juice, filling is meat, potatoes, rice, tomatoes, onions, sweet peppers, mint

• Black tamales-(Guatemala)-stuffed with chicken, chocolate, spices, prunes, raisins

• Empanadas-turnovers filled with meat

Central Americans• Traditional Foods

– French bread eaten in rolls form in Honduras and Guatemala

– El Salvador-French bread used to make sandwiches-turkey and pickled vegetables

– Coconut bread along Caribbean is popular

Central Americans

• Traditional Foods– Many fruits and vegetables

• Bananas, coconut, plantains, yucca, tomatoes, sweet peppers, chayote, mangoes (aphrodisiac), oranges, avocado, cabbage, cauliflower, carrots, beets, green beans, lettuce, spinach breadfruit, passion fruit, pineapples, guavas, mameys, nances (like yellow cherries), peach palm (Costa Rica)

• Coffee, chocolate, fruit drinks, Tiste (Nicaraguan-roasted corn, cocoa, sugar and cracked ice drink) Chicha (fruit or grain wine) Venado (sugar cane alcohol)

Central Americans• Regional variations

– Flavored with local ingredients• Coconut in Belize and Honduras-seafood like turtle and

conch• Sour oranges mixed with sweet peppers and mint in

Nicaragua• Costa Rican-foods simmered in herbs and seasoning like

cilantro, thyme, oregano, onion, garlic, and pimento-usually served with rice

• Panama-more international than the others-stew of pork, beef, ham, sausage, tomato, potato, squash, and plantains

• Meal Patterns-Variable

Central Americans

• Special Occasions– Focus on Catholic religious days– El Salvador

• Quesadillas-Cheese flavored batter bread)

– Nicaragua• Sopa de rosquillas-soup with ring dumplings-eaten

Friday of Lent• Gallina rellena Navidena-Chicken stuffed with papaya,

chayote, capers, raisins, olives, onions, and tomatoes

Central Americans

Special Occasions– Guatamala

• Semana Santa (Holy week before Easter) plantains served in chocolate sauce; Fiambre-giant salad made by village (meats, cheese and local veggies) served with sweet and sour or vinegar dressing

• Therapeutic Uses of Foods– Balance of Hot and Cold– Herbs and teas are used

• Contemporary Food Habits in US– Very little data

Central Americans

• Nutritional Status– After refugee camps-most are

malnourished• Beriberi, pellagra, scurvy, vitamin A

deficiencies

Caribbean Islanders

http://www.geographic.org/maps/caribbean_maps.html




Caribbean Islanders

• Islands are very scenic-many different nations settled there-some have independence, some are still under foreign control (dominated)– More than 1,000 islands– Seem more different than similar– Few national foods-wide variety of regional fares– Indigenous foods are combined with food from

Spanish, Portuguese, French, British, Danish, Dutch, African, Asian Indian, Chinese, Italian, German and Japanese

Caribbean Islanders

• Religion– Majority is Roman Catholic– Smaller numbers Protestant, Judaism, and Afro-

European religions such as voodoo, Santeria, candomble

– Voodoo (Santeria)-Combo of West African and Catholic beliefs

• St Patrick is associated with the snake deity Damballah; St. Christopher-basco (god of infectious disease)

• Christian rites associated with ancestor worship, drums and African dancing

• Originated in Haiti

Caribbean Islanders

• Religion– Rastafar

• Afro-Caribbean faith• Practiced by living a natural, simple lifestyle, bare feet, loose

clothing, dreadlocks, and sacramental use of marijuana• Political movement too-opposition to traditional government

• Many Caribbean Islanders face discrimination similar to that experienced by African Americans-because of their African heritage

Caribbean Islanders• Worldview

– Identity maintained in PR and Cuban communities in US

• Cubans maybe more so-they cannot return to their country

– Many other groups blend and assimilate into US culture-perhaps because many groups already speak English

Caribbean Islanders

• Family– Men traditionally head of household

• Men supposed to be aggressive, women reserved

– Oldest boys expected to help with supervision of younger family members

– Age is respected– Sometime family values change when in

the US

Caribbean Islanders• Immigration Patterns

– Puerto Rico-11% of the total– Cuba-5%– Smaller groups from Haiti, Dominican

Republic• Traditional beliefs

– Similar to other Latinos– Haitian concerned with blood irregularities-

hot, cold, weak, thin, thick, dirty and yellow

Caribbean Islanders

• Traditional beliefs– Caribbean more related to African than

Arab-Spanish beliefs• Older women treat with herbs & charms

– More serious require espiritos and santeros (Spiritual healers)

• Dreams are important-connection with spirit world

Caribbean Islanders

• Traditional Foods– Basic diet throughout region

• Yucca, tapioca, avocados, bananas, plantains, beans, cashew apples, cocoa, coconuts, guavas, papayas, pineapple, soursop, squash (including chayote), sweet potatoes, tomatoes, fish, birds, chilies, allspice annatto

– All beans flavored with lard and salt. Sweet peppers, tomatoes and onions may be added

– Puerto Rico, Dominican Republic, Jamaica-Rice and Kidney beans

– Cuba-black beans– Haiti-black eyed peas combined with rice

Caribbean Islanders

• Traditional Foods-Foreign influence– Cattle, goats, hogs, sheep, rice, breadfruit,

coffee, limes, mangoes, oranges, nutmeg and mace, okra, taro, later demand for Asian foods resulted in soy, greens and tamarind

• Influenced foods are: escabeche-marinated meat or fish

Caribbean Islanders

• Traditional Foods-Foreign influences– Dried salt and cod cakes; FooFoo-okra and

plantain; Cooco-okra cornmeal bread; Many curried foods called kerry or Colombo; Blood sausage; Pilaf and Chinese foods are common too

– Coffee-most popular beverage (Jamaica known for their Blue Mountain variety)

• Flavored with tamarind, whipped cream, orange rind, cinnamon, rum, coconut cream

Caribbean Islanders

• Traditional Foods-Foreign influence– Rum-most important beverage

• Fermented molasses• Originally from Barbados-by product of sugar

cane• Nearly all islands produce their own rum• Molasses was crucial to development of the

islands• Rum was shipped to Africa in trade for salves,

slaves shipped to West Indies to work in fields

Caribbean Islanders

• Special Occasions– Christian holiday emphasis– Christmas-

• Pasteles (meat steamed in cornmeal or plantains wrapped in plantain leaves)

• Carolers request these– Carnival in Trinidad and Tobago (Similar to Mardi

Gras)– Turkey stuffed with spicy meat mixture is served

on Thanksgiving• Puerto Rico

Caribbean Islanders-Puerto Rico

• Technically not immigrants– Free to travel back and forth

• 1/2 the population of PR lives on Mainland US• More residents live in NYC than in San Juan

(capital)– Small numbers came over during exile

most came after WWII


• Demographics– East Harlem-NYC (El Barrio or Spanish

Harlem)– Large communities in BOS, CHI, PHL,

NYC (including Newark), MIA, SFO, LAX• Socio-economic

– High unemployment rate among Latinos– 25% live in poverty


• Family– Compadrazco- co-parenting– Grandparents, aunts, uncles, cousins and

godparents considered immediate family• Regional variation

– Sofrito-base for many foods– Onions, garlic, cilantro, sweet peppers,

tomatoes ground together then fired in lard with annatto seeds


• Regional variation– Adobo-lemon, garlic, salt, pepper and other

spcies– Eat more goat, beef, pork– Plantains stuffed with spicy meats– Arroz con pollo– Leafy green vegetables are uncommon


• Nutritional Status– Less information than other Latinos– 10% PR infants are low birth weight– NYC infant mortality rate is 70% higher than general

population– Low income=low intake of vitamins and minerals– High overweight and obesity

• 40% PR women and 26 % men• 31% Cuban women and 28% men• Diabetes 3X higher in PR than Whites• Cuban same as Whites

– High Chronic liver disease-alcohol related

Caribbean Islanders-Cubans

• Immigration– Most came after Fidel Castro overthrew the

dictatorship in 1959-most were wealthy– Cuban Missile Crisis (1962)-no more commercial

air travel– Airlifts 1965-1973 increased Cubans in Us by

700,000• Slowed after airlifts were discontinued

– Mariel Boatlifts-private boats carried Cubans to US– Many arrive in small boats into Miami; some go

through legal channels form a neutral third country

Caribbean Islanders-Cubans• Demographics

– 1 million Cubans in US census– Live in Miami Area-called “Little Havana”– Climate is similar

• Some live in LAX, CHI. NYC, Jersey City, Newark-many return to Miami after learning job skills– Socioeconomic status– Lowest unemployment rate among Latinos– 83% graduate from High School, ¼ complete some

college

Caribbean Islanders-Other Caribbean Islanders

• Demographics– Dominican Republic

• 500,000– Jamaica

• 400,000– Haiti

• 280,000-many are political refugees– Many more undocumented from each

major island


• Socio-economic– 22% Dominican live in poverty– Jamaican-majority hold professional,

management, technical, or sales jobs– 2/3 graduate from High School– Haitian-mostly migrant jobs


• Regional variation– Black beans-spicy black bean soup is popular– Picadillo-hash flavored with raisins and olives,

tomatoes and chilies; maybe topped with fried egg– Cassava filled with corned beef– Roast pork popular– Chicharrones de pollo-marinated in lime juice, soy

sauce, breaded and then fired in lard

South Americans

South Americans• 12 nations: Argentina, Brazil, Bolivia, Chile,

Colombia, Ecuador, Guyana, GB Falkland Islands (Malvinas)– Indian groups had settled previously– Europeans-Spanish, Portuguese, Italians, German,

Blacks from West Africa, Asian Indian workers after slavery was outlawed

– Mixed Indian-European populations live in tropical highlands, Creoles (European descendants) live in southern areas, Blacks and mulatto black Europeans in northern Brazil.

– Japanese immigration has also been notable

South Americans

• Immigration Patterns– Chileans came to California during gold

rush– Most has occurred with land reform, exile,

political repression or hardship

South Americans

• Current Demographics– 5% South Americans in US

• Many undocumented-unknown• Settle in northeast-NYC and New Jersey• “Little Brazils” in Queens and Manhattan, also

Pennsylvania and DC, MIA and LAX • Chileans-TX• Colombians in Connecticut• People speaking Portuguese resent being

labeled as Hispanic

South Americans

• Worldview– Religion

• Roman Catholic• May be blended with local Indian belief-Peru Incan Gods

are included in rites• Venezuela-blend of African, Catholic and Ingenious

practices• Candomble (Afro-Brazilian faith founded in Bahia region

followed by many ethnic groups)• 40% Protestant in Ecuador• 1% Jews and Buddhists

South Americans• Family

– Extended family gatherings– Live close together– Variable according to country and Indian/European

influences– As to dynamics

• Traditional Health Beliefs– Faith=Health– Go to traditional healers– Similar to other Latinos– Candomble-balance between earthly and spiritual spheres

South Americans

• Traditional Foods– Native ingredients with European influence– Corn-based, spiced with chili pepper, tomatoes,

cassava, pumpkins, bananas, plantains, potatoes (Cultivated by Incas in Peru & Ecuador), sweet potatoes (Cultivated by Incas in Peru & Ecuador)

– Beans are common-not eaten at every meal– Local meats-llama, deer, rabbit, pig, guinea pigs,

fish, and shellfish– Most meats are grilled– Chuno (dried potatoes)

South Americans

• European influence: – Beef, rice, onions, olive oil– Stuffed foods common

• Argentina empanadas-turnover in a flaky dough with potatoes, cassava, corn, meat, olives, raisins, onions

• Brazil same fare is called empadinhas-made with shrimp• Bolivia-saltenas-filled with cheese• Peru-made with cassava dough• Ecuador-bollos-cooked chicken with plantain dough or

hunitas-cornmeal dough

South Americans• Regional variation

– Peru and Ecuador– Highland fare of Andes– Lowland of tropical coastal– Peru-Ocopa-boiled potatoes, cheese sauce, chili peppers

and peanuts is common– Ecuador-fried potatoes and cheese patties or potato

cheese soup– Salsa-chilies, onion and salt is a condiment– Peru-Llama meat is a specialty, Beef heart marinated in

vinegar and skewered– Coastal areas-diet has high amount of seafood-cerviches

South Americans• Argentina, Chile, Bolivia, Uruguay, and

Paraguay– Emphasis on beef– High production of beef– Strawberries, many fruits and vegetables– Influenced by Spanish and Italians more so

than Indigenous groups

South Americans

• Argentina, Chile, Bolivia, Uruguay, and Paraguay– Matambre “kills hunger”

• flank steak with herbs filled with spinach, whole hard-boiled eggs, whole or sliced carrots

– Typically steaks are served– Soups and stews common-beef stew with carrots,

onions, hominy and chuno (dried potatoes)– Many Italian dishes-pasta

South Americans

• Columbia and Venezuela– Colonial Spanish-much cream, olive oil, cheese

• Spices are cumin, parsley, cilantro, chopped onions, tomatoes, and garlic

• Huascas-herb tastes like boiled peanuts added to soups and stews

– Many fruits and vegetables– Pineapple and coconut milk commonly used– Fruit leather and meat leathers are common

snacks

South Americans

• Brazil– Portuguese and African Influence– Many custards and sweet desserts

flavored with coconut– Cod cakes/grilled meats/sausages– Chilies in palm oil, dried shrimp and ginger

root is combined to make a hot sauce

South Americans

• Brazil– Bahia area-known for fritter of dried

shrimp, peanuts, cashews, coconut milk, and malagueta chilies (very hot)

– National dish is Feijoda Completa-black beans, smoked meats, served with rice, oranges, greens and hot sauce. Served with toasted cassava sprinkled on top

South Americans

• Special Occasions– Catholic Influence– Christmas– Brazil-Whole pig– Ecuador-Cuy (guinea pig)– Argentina-Italian specialty foods– Easter and Carnival celebrated– Various Independence Days in each Nation-even

here in US it is celebrated

South Americans

• Therapeutic– Herbal Teas– Hot-cold system may also be used– Classification is inconsistent

• Nutritional Status in US– Minimal data in US– Parasitic infection common in So America

week 5 powerpoint

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