American food usually has more onion, pepper, etc. Additional pork fat is often added to the meat, and the mix also contains herbs and/or spices, chile peppers (for both flavor and color), and vinegar. Any excess grease is poured off before the meat is eaten. Although a typical American dish may not consist of tortilla bread, rice, and beans, we are still getting many of the same nutrients from eating pizza and chicken nuggets. lol hear is your answer there is no such thing as AMERICAN food...I mean all the people from AMERICA migrated to the US from somewhere else so no food is really there own...it is all just other countries food but modified. Mexicans also eat beef, pork, and chicken. Whether its food, religion, language, politics, marriages, sports, family, hobbies, or technology; Americans share some of the same things as Hispanics. Mexican food typically has cumin, chili, lime, etc. American culture versus Hispanic culture has some similarities and differences. Découvrez comment nous utilisons vos informations dans notre Politique relative à la vie privée et notre Politique relative aux cookies. Food is one of the reasons Mexico is popular in the world - besides Swine Flu - lol. Mexican chorizo, on the other hand, must be cooked before eating. Spanish chorizo and Mexican chorizo share a name, and both are sausages, but that’s where the big similarities end. Is British brown sauce the same as American BBQ sauce? Neither type of modern-day chorizo could have existed without the encounter between Europe and the New World in the decades after 1492. There are actually many differences between the two, from what it is made of to how it is used to its history, even how the word "chorizo" is pronounced. Do you want to compare Spanish food with American food or do you want to compare Mexican food with American food? Contrast: Most of american meat is processed unlike Mexican meat. But because Mexico is a low-developing country, most people grow their own crops and natural ingredients are used. The pronunciation of the word "chorizo" in Mexican Spanish is choh-REE-soh, with the "z" pronounced like an "s." In Castillian Spanish, chorizo is pronounced more like choh-REE-thoh, with the "z" having a "th" sound. What is definitely true is that domestic pigs—as well as cattle, sheep, and goats—were brought to the Americas by the Spaniards. This pepper, then, crucial to both the flavor and color of chorizo today, was brought back to Spain by early conquistadors and traders. Good luck!! You are asking two questions. Mexican food typically has cumin, chili, lime, etc. When you think of a "tortilla," you probably imagine a flat … Yahoo fait partie de Verizon Media. American food usually has more onion, pepper, etc. Maybe in every town there's one factory responsible for food, let alone the other categories. You're talking 3 different things here, Spanish food, American food, and Mexican food. For example, the all-American hamburger is a tweaked version of the traditional German burger. American food is just fast-food, not all things are organic and natural. The similarities between the Mexican and the American culture; Well a big one is probably how both cultures believe in God and Jesus. What are some similarities and differences between American and Mexican food? Spanish food has a very old heritage that blends european tastes with local staples and mediterranean influence. Food writer who lived in Mexico City for 20 years, learning key flavors and techniques to create Mexican food recipes. The finished product is usually stuffed into short links in edible or inedible casings and “aged” by air-drying for anywhere from one day to a week. Pork has been a fundamental foodstuff in the Iberian Peninsula for many centuries, and curing meat in order to preserve it was developed out of necessity—but the modern version of chorizo sausages was not possible until the “discovery” of the Americas. Similarities Japanese Food American Food A typical american diet is consisted of a lot of meat, poultry, and processed foods high in salt and sugars. Two completely different worlds. Chorizo did not exist in what is now Mexico before the Conquest. The availability of many different types of peppers for seasoning and the use of vinegar instead of white wine (which was generally unavailable) shaped the development of today’s Mexican chorizo. Both places have three meals a day. Its ingredients usually include smoked paprika, herbs, garlic, and white wine. Fresh fruit is appreciated as a desert and as a snack in the Hispanic world, whereas it tends to be seen as a "health obligation" one must eat in America. I know this is very very brief, but I had a limited amound of time. The sausage is then fermented and slowly smoked; the smoking helps preserve the meat and contributes greatly to the product’s flavor. Legend has it that the conquistador Hernan Cortes was the one who started the first pig farming operation (in Central Mexico’s Toluca Valley, a chorizo-making center to this day). Duh:P. They are both delicious, use flour, meats, poultry, and seasonings, are prepared with loving care, but one is definitely more spicy than the other. The people of these areas both enjoy coffee in the morning. I need this for a project that is due tomorrow so PLEASE be serious!! Well, here in Mexico, we know our food is very popular around the whole world especially in the USA. The mix is stuffed into natural or artificial casings and formed into links that can be short to quite a long length. Join Yahoo Answers and get 100 points today. (The Portuguese term for this sausage, pronounced in a similar way, is chouriço.). Tex-Mex cheese. The food here is unique and in America these ingredients and techniques of cooking are used. How do you think about the answers? Vous pouvez modifier vos choix à tout moment dans vos paramètres de vie privée. They pride themselves on their wine. People like to use corn tortillas, wheat tortillas, taco shells etc to make new kinds of foods but you still know that mexican ingredients have been used eg. Both the Mexican and Iberian versions of this sausage are made in a myriad of regional and cultural varieties, as well as in a range of quality levels, in their respective countries.

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