MEXICO
South of the Border
I. Ancient Mexico
A. Highly civilized long before Columbus
discovered America.
B. The Mayan and Aztec Indians built magnificent
stone cities. Their ruins still stand today.
II. Modern Mexico
A. Land of sharp contrasts
1. High mountains and snowy peaks
2. Deserts
3. Jungles
4. Fertile valleys
5. Cities
B. People
1. Language - Spanish
2. 75 of every 100 are Mestizos
(white and Indian)
3. 15 of every 100 are pure Indian.
4. Only 10 of every 100 are white.
5. Indians were the original inhabitants of Mexico.
6. Most of the whites are descendants of Spaniards
who came to Mexico after 1500.
C. Way of Life
1. Small farm villages
a. Houses are made of adobe (sun dried clay)
b. House is usually one room with hard packed
dirt floors and few windows, if any.
c. Kitchen often is a lean-to-built of poles against
an outside wall.
d. Several generations of family often live together.
e. Mexican women generally have few activities
outside the home except they help cultivate fields.
f. Farming is an important occupation in Mexico.
g. Living conditions in Mexico are poor by North American
standards.
D. Products
1. Mexico produces more silver than any other
country.
2. Chief crop is corn.
3. Cotton
4. Coffee
5. Bananas
6. Cacao
E. Dress
1. Peasant dress is brightly colored.
2. Men wear the traditional blanket called a serape.
3. Women wear a shawl which is called a rebozo.
III. Food
A. The diet of Mexicans rely on vegetables and
grains instead of meat and dairy products.
B. Their favorite holiday dish is turkey cooked with
a sauce made of chocolate, chili, sesame seeds,
and spices.
C. Mexican cuisine can be described as
highly seasoned foods with chili and other
strong peppers.
IV. Food Terms
A. Maize – Indian corn
B. Tortilla – Flat pancake cooked on an ungreased
griddle. Chief cornmeal dish.
C. Taco – Tortilla filled with chop meat, chicken, cheese.
D. Enchilada – Tortilla used to wrap meat or other food
like a sandwich. Served with sauce.
Baked.
E. Tamale – Cornmeal mixed with seasoned meat and
wrapped in corn husks.
F. Tostada – Tortilla fried in deep fat until crisp.
G. Frijoles – Boiled beans – second most common food.
H. Atole – Thick cornmeal gruel.
I. Chocolati – Sauce made from cacao bean used in
drinks and sauces – chocolate.
J. Champurrado – Milk with sprinkling of cinnamon
and grated chocolate.