Gym and/or Tacos

This is true on so many levels. However it does not have to be one or the other as the girl on those old El Paso commercial says: why not 

both? The quote could imply that we would rather indulge in unhealthy food rather than exercise, but if you are not getting your tacos from fast food places then they can be healthy. So enjoy those tacos with real 100% chicken, beef, or lettuce and tomato. It won’t make you feel like you’re wasting the calories you burn at the gym!

This quarantine made me realize how relyant I was at the gym, ever since I have been going there on a regular basis. It also made me realize how much Mexican food meant to me this semester, before everything started to close down! But because of this quote, I can sleep peacefully knowing that in the future, the gym and tacos will live in my life in peaceful harmony.

Mexican Diner Salad

*In my best Marlon Brando voice* Sometimes just the sauce can make or break a dish…

(I think that would sound pretty good!)

In this case, an everyday salad turns into a wonderland of flavor when accompanied by chipotle sauce. It is light, creamy, and spicy. But not just any ordinary spice, it is one where you tasted and immediately think “Chipotle now that is the good stuff.” How can a sauce get better than that? Chipotle originates from the time of the Aztecs where they used a smoked dried jalapeno pepper sprinkled into a sauce like form. The term Chipotle comes from the Nahuatl term chilpoctli which literally means smoked chilli. It is arguably one of the most famous spicy sauces and for good reason! This is proof that diner food can do Mexican right. Just like the diner quesadillas, this salad is top notch! Go try it today!

Assignment 2

The ingredients that are found within a certain Mexican Dish either make or break the overall meaning of the food. There are so many things that go into making a Mexican meal. Even the simplest of tacos have a long history behind it. Wars, suffering, breaking sweat- all those things have been done over decades that lead to the production of certain Mexican foods. 

In this assignment, I wanted to talk about a certain food that I had this semester that really stuck with me. I am talking about Pollo Oaxaca. Now, I may have had this food before, but not recently, and most certainly not to my recollection. So first, I am going to talk about my most recent experience with this dish. If you can remember from my previous post, I had this dish when I was at St Johns. It wasn’t prepared and displayed in the way I would think an authentic version of this meal would be, but nonetheless, it tasted fantastic. When I first tried it, I had no idea that way it would be this certain type of cheese. I thought that it was just some regular white sauce. The first time I took a bite, it tasted like regular chicken. It was not until I had a few more bites where the cheese really started to kick in. At that time, I knew that this dish was special, and that it was deserving of going on the Instagram page. That night, I did not know what cheese it was. So I went online, and typed in how I thought it tasted. I typed in things like Mexican mozzarella, or something with an earthy kind of taste. That is when the result for Oaxaca came up, and I immediately knew that cheese was the one I was thinking of. 


So, where does this dish come from? Let’s take a little look at oaxacan cuisine first. Pollo Oaxaca is similar to Pollo mole, as both dishes originated from Oaxaca. Let’s go back to the time of the Zapotecs which was the most prominent ethnic group in Oaxaca thousands of years ago. they invented this griddle like tool that they use for tortillas called the comal. So, the next time you have a plain tortilla, I think all the way back all those years ago. When we think of oaxacan cuisine, tortillas are a good start. The tortillas from Oaxaca are soft and white, and they are called blandas. The greatness about them is that that can be filled with any delectable topping (Crowley). 

Now, even though I will be taking about chicken and cheese when it comes to oaxacan cuisine, I would be remiss if I did not talk about mole. Oaxaca is often called the land of the seven moles. These moles include: Negro, Rojo, Coloradito, Amarillo, Verde, Chichilo, and Manchamantel. 

Now that I think of it, I was almost going to use this assignment to talk about my favorite Dish, Mole Poblano. but, ever since I tried the Oaxacan chicken this semester, I knew that this was the right one to talk about. 

Oaxaca is a land consisting of large mountains that connect to the Pacific ocean. Did you know that this Mexican state is home to 1/2 of Mexico’s indigenous people? (Crowley). The movement of the oaxacan people brought along the movement of their food too. It is amazing and intriguing to even think that the food that is on my plate labeled of oaxacan origin, has a thousand year history to it. it is so important to remember and understand the movement of the oaxacan people throughout Mexico in order to appreciate the food we eat today that comes from Oaxaca. Thank you, for a second, of the struggles of the Mexican people throughout centuries. Like I mentioned earlier, all of the effort through migration leads to what we eat and experience today. Before taking this class, the Mexican food that I would eat, was just food. I did not associate a history behind the food. after taking this class, I now realize the importance of understanding the history behind Mexican cuisine. Because, if there was no migration of Mexican people, we would not be lucky enough to experience and enjoy this food. At first, I didn’t understand it when people talked about understanding the history of their food. As a person of Irish origin, I know my history of food, but I do not think about the history of Irish immigrants and travelers whenever I have corned beef and cabbage.this class makes me realize that I should always pay attention to the history of my people’s food, and of every other people’s food that I encounter. The reason I stress this so much, is because the sacrifice made by indigenous people and immigrants of a certain food origin is too great to be under appreciated.

On to the actual migration of those who lead to the food we enjoy today, I did not realize that the migration took place from Guatemala. From there, migrants crossed the Suchiate river into the Mexican state of Chiapas (Ura). Then, they made their way into Oaxaca. And from there, it was history. The importance of this migration period includes the little bits and pieces certain Mexican foods adapted onto it along the way. This is where different ingredients made their way on to certain dishes. Here is where the cheese comes into the action. This cheese is also known as quesillo, and is sometimes mistakenly associated with other Mexican states or cities. Aside from the seven moles of Oaxaca, I believe that this cheese is the most important ingredient to the oaxacan people. The reason is because cheese is such an important staple to any food and every food imaginable. Almost everything can go with cheese, so to say that oaxacan cheese is not that important would be foolish. 

On to the actual migration of those who lead to the food we enjoy today, I did not realize that the migration took place from Guatemala. From there, migrants crossed the Suchiate river into the Mexican state of Chiapas (Ura). Then, they made their way into Oaxaca. And from there, it was history. The importance of this migration period includes the little bits and pieces certain Mexican foods adapted onto it along the way. This is where different ingredients made their way on to certain dishes. Here is where the cheese comes into the action. This cheese is also known as quesillo, and is sometimes mistakenly associated with other Mexican states or cities. Aside from the seven moles of Oaxaca, I believe that this cheese is the most important ingredient to the oaxacan people. The reason is because cheese is such an important staple to any food and every food imaginable. Almost everything can go with cheese, so to say that oaxacan cheese is not that important would be foolish. 

Now, I have shown the movement of this food through Mexico from Guatemala, but what about the United States? To no one’s surprise the number one state that comes to mind when speaking of this dish is Texas. I have talked about the importance and seriousness of the migration of Mexican people from Oaxaca oh, but there is a more serious and sinister aspect to it, just like the seriousness of life oh, it was not easy. People died, we’re hurt, and so on. This just adds to The reason of why oaxacan cuisine, along with other Mexican cuisine and dishes, should be appreciated, and how their struggle should be brought into the mainstream. If traveling the Suchiate River was hard enough, after miles and miles of traveling north, the next step who’s passing the Rio grande. It was a tough way to travel, maybe even tougher than the previous River. But why did these people travel in the first place? This is a question that Americans seem to struggle with today. It seems as if they may only understand if they walked a mile in the shoes of Mexican migrants. The simple answer is that they were escaping poverty, and the low way of living in order to find something better not only for them, but for their children, and their children after that. I am always reminded of this whenever I hear orsi things and people who talk down on legal immigration. Even illegal immigration , which is something that a wide range of Americans are against, has importance behind it.

Now, I have shown the movement of this food through Mexico from Guatemala, but what about the United States? To no one’s surprise the number one state that comes to mind when speaking of this dish is Texas. I have talked about the importance and seriousness of the migration of Mexican people from Oaxaca oh, but there is a more serious and sinister aspect to it, just like the seriousness of life oh, it was not easy. People died, we’re hurt, and so on. This just adds to The reason of why oaxacan cuisine, along with other Mexican cuisine and dishes, should be appreciated, and how their struggle should be brought into the mainstream. If traveling the Suchiate River was hard enough, after miles and miles of traveling north, the next step who’s passing the Rio grande. It was a tough way to travel, maybe even tougher than the previous River. But why did these people travel in the first place? This is a question that Americans seem to struggle with today. It seems as if they may only understand if they walked a mile in the shoes of Mexican migrants. The simple answer is that they were escaping poverty, and the low way of living in order to find something better not only for them, but for their children, and their children after that. I am always reminded of this whenever I hear about things and people who talk down on legal immigration. Even illegal immigration, which is something that a wide range of Americans are against, has importance behind it.

Just like ideals have you evolved over hundreds of years, even millions of years, the way that we prepare food is in its own right a form of evolution. It is part of our humanity. It is who we are. Food, and the making of food, is to be human. As I am writing this, I am realizing how important this class is to shed light on something that is not talked about enough. Maybe it is talked about enough, but not in the right way or in the right terms. Back to the aspect of food evolution, as humans adapt, food also adapts. The way food adapts is by ingredients being added or removed to certain cuisines. This happens over the course of many years, where a diaspora if people make their way from Central America into the United States. So, looking back on this class, thinking about the posts that we have made on Instagram, it is so important that we do that. It is so important that we put these things on social media for everyone to see. And obviously while not everyone is going to see it, the fact that it’s out there means that we are doing justice to Mexican food history. 

So, remember the history the next time you enjoy some Mexican food.

Sources:

Crowley, https://www.seriouseats.com/2014/09/introduction-oaxacan-mexican-cuisine.html

Ura, https://apps.texastribune.org/migrants/

Pollo Oaxaca

Another great dish from Monty’s is the Mexican grilled chicken with cheese or queso sauce. This food is covered with red pepper and greens, and it is all smothered in what appears to be Oaxaca cheese sauce. That is what I figured the sauce was as I recognized the taste, and I also noticed the hint of green pepper which is the main ingredient in the Oaxaca cheese sauce upon research. 

On its own, Oaxaca cheese is delectable and resembles mozzarella in my own opinion. Mozzarella is also my favorite cheese, so Oaxaca is high on my list! It is a match made in heaven when it is paired with grilled chicken too! You just can not go wrong with that. I usually do not have this type of cheese often. And when I have something for the first time in a while, it always tastes amazing! However, for Oaxaca cheese, I feel like this is something I will never get tired of!

Mexican Casserole

Even though spring break was a week long, I still found myself missing Monty’s food. Especially this Mexican casserole that looks cheesy and seasoned to perfection. It’s filled with queso covered carne molida or ground beef as well as some rice for a nice complementary style. There’s also melted cheese on top of the whole thing with cilantro sprinkled on top. I gotta be completely honest, it tastes a whole lot better than it looks, I promise. So, if you are on campus, well, there’s a good chance you will encounter this dish if you go back to the legendary Monty’s on a regular basis. Do not hesitate to try it!

It looks like fast food to be completely honest, but under that blanket of cheese is some juicy beef that’s just begging to be eaten. Just how you should never judge a book by its cover, the same applies here!

Taco Ads?

I wanted to talk about ads in relation to Mexican cuisine, specifically this one.

In today’s society, ads are everywhere. They are the basis of anything and everything commercial. Everything that is bought or sold involves ads. Ads are something you see thousands and thousands of times a day. So of course there will be ads about Mexican food, like tacos. Now here, we see tacos just as a brand itself. As a selling point. The goal isn’t for someone to see the bag and immediately think, “Hey, I haven’t had tacos for a while, let me get some.” (Or maybe it is). But it looks like its just used as an image for a company to sell on a bag. And someone who just wants to show off their cool taco bag will buy it. Who knows? But while this is lax, it doesn’t hurt to mention that tacos are more than a selling point, they are a lifestyle!

Diner Quesadilla

Have you ever ordered quesadillas at a diner? Well, if you haven’t, you most definitely should at least once in your life. While it is not what you would expect from a food truck, the quality taste and feeling is still there. Here, I ordered one with chicken, cheddar cheese, and jalapenos, with sides of sour cream, guacamole, and salsa. This combo makes for an enjoyable dinner. The jalapenos excite the taste buds enough, but to not overpower the chicken. The cheese binds the ingredients to a tee. Like I said, if you never had a diner quesadilla before, you should definitely try it as soon as possible!

I know it’s not the LAST place you would expect a quesadilla, but I feel like some people who only like real, authentic Mexican food will instantly pass on it. I’m here to say, don’t pass! Give it a try, because the ingredients are real enough, so why not the whole thing?

Hard Shell Tacos

Open tortillas aren’t the only Mexican food Monty’s has to offer. The other day I was lucky enough to eat some hard shell tacos! One taco was filled to the brim with beef and rice. The beef was sweet and evened out nicely with the rice. The next taco was filled with chorizo. That added a spice to the overall dish that was badly needed. The last taco was a fish taco filled with cod. The fishy taste kind of overpowered the whole taco, but otherwise it wasn’t bad! Better than Taco Bell for sure! Have you ever had hard shell tacos from scratch? If so, is there a go-to ‘routine’ where you add the ingredients in a specific order? That might sound crazy, but the placement of toppings and ingredients really change the nature of the taco. Always keep that in mind before chowing down on the Mexican food you love!

Monty’s DIY tortilla

As a resident student, Montgoris dining hall accounts for about 90 percent of what I eat every day. I’m usually there every day, and occasionally I’ll find some Mexican cuisine. This time, they had a make your own tortilla section. Here is an open flour tortilla with tomatoes, onions, pico de gallo, rice and black beans with guacamole. For a Monty’s meal, the ingredients were fantastic. They meshed together naturally, and tasted natural too. Sometimes a dish you make yourself from scratch is the best option!

This just goes to show how special Mexican cuisine is. Right down to the bare elements, or ingredients, you can make an excellent Mexican dish. The fact that anyone with these ingredients are blessed enough to experience tortillas like this just goes to show why and how Mexican food is so popular. Over hundreds of years, the cuisine still retains its awesomeness, and lets no one go hungry.

“Chimi Cha-Cha” follow-up PIE paragraph

This is a follow-up on the Chimi Cha-Cha blog post from before

Many people who frequent the Rainforest Cafe in Downtown Disney are given an assortment of meals to choose from. One of those meals is the Chimi cha-cha as I mentioned before. Back then, when I had it, I didn’t really think of the name or the link to Mexican history. But in this class, this meal was one of the first things I immediately thought of when I reminisced on my past meals.

This dish is a play on words of the chimichanga and the cha-cha- dance. Upon research, there is not really anything on Disney’s website about the origin of their food. What I put together was that while the cha-cha dance is of Cuban origin, it did branch out in popularity in the US and in Mexico.

Looking back, I now realize that there is a relation between the chimi cha-cha and Mexican culture, due to the diaspora of cha-cha- knowledge that enveloped Mexico. Although it isn’t the best medium to display culture in food, it’s all they have at the Rainforest Cafe, so I had to bring this to light!

Create your website with WordPress.com
Get started