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Spanish or Mexican people settled along the Southwest before the arrival of Anglos In 1836, a number of these people settled in the Republic of Texas. Following Guadalupe Treaty regarding United States and Mexico in 1848, a large Southwest territory including Texas, Arizona, New Mexico and California was incorporated as part of United States. Persons of Mexican heritage became part of United States. The co culture of Mexican American in United States and Mexico has continued to exist with the Mexican Americans being the second largest group of the minority in Unites States. Mexicans Americans are experiencing rapid changes socially and are prone to cultural values shift leading to modifications in social-psychological aspects of the Americans. One of the modifications involves the aspect of food which is very crucial in their cultural practices. Mexican American food has played a significant role of maintaining and communication of their way of life. Food was traditionally used as a gesture of concern in moments of crisis such as illnesses, a bond to bring people together, in contributions, as herbal remedies, magical curing of illnesses and in various ceremonies. In the Mexican American culture, food is used in every aspect of life. It is used in religious and cultural practices such as witchcraft (Norma, 1990). The research on Mexican American food is conducted from the internet and from historical books.
When Mexicans migrated and were acculturated in the culture of the Americans, there were some changes in the diet different from which they were used to. Hispanics who are born in United States consume high fat and low fiber diets as compared to those born in their home countries. Those Hispanics who are strongly tied to their traditional way of life consume food with lower fats and more fiber. All Mexicans Americans are encouraged to take their traditional food such as beans, whole grain cereals, fruits, dairy food, and vegetables since they have low fat content, more minerals, vitamins and high fiber. Their beliefs and customs regarding food affect their nutrition (Lori et al, 2010).
Mexican American Food in a wedding Ceremony
Traditionally, after a wedding ceremony, the Mexican Americans served traditional food such as cabrito guisado or goat meat which is stewed, arroz or rice and frijoles or beans. Food signified happiness and satisfaction. Hence, the married couple would enjoy a life full of food abundance if there was enough supply at their wedding. It was used to bridge friends and extended family together In some areas of South Texas ,tomato sauce over cubed meat (carne guisada) and mole sauce over chicken (pollo en mole) was served. Other people who attended the wedding ceremony preferred barbecued beef. Mostly, women serve and prepare the food particularly friends and relatives. In various occasions, bride’s father together with his friends barbecues the beef. Women take tasks of serving meals and taking care of children and guests. After eating to satisfaction, a band entertains guests present with conjunto and orchestra music (Norma, 1990).
Mexican American Food in a Funeral Ceremony
During a funeral ceremony, in the day after mourning the dead the whole night, food was brought to the deceased’s home by relatives and friends. This signifies the role of food usually used as gifts in the custom of Mexican Americans. Traditionally, in the early morning, sweet rolls (pan dulce) were served in large quantities for those mourning. Other types of Mexican American food was served in the course of the day for those mourning. Food was prepared and served by extended family and close friends. After a funeral service people, gathered at the home of the deceased family to express their grief. After prayers, they would be served with sweet rolls and coffee by the women. Women traditionally prepared and served food although that has changed in the present times (Norma, 1990).
Food in the Church Context
In the church (mostly catholic), Mexican delicacies are sold in the church bazaars or jamaicas to raise money. During The fiesta of the Virgin of Guadalupe which is held on twelfth December for instance held by the chapel of Our lady of Guadalupe a number of food stands madee of wood displays a wide variety of food such as Mexican tripe or menudo , tamales, Spanish rice, tacos, enchiladas and coffee. This shows how food is incorporated in their religious practices.
Compadrazgo system is a social institution in the catholic culture where adults are linked in a strong bond of trust and respect. It is a strong Mexican culture that maintains and fosters community social stability through creation of social ties that binds the members. Godparents from the adult group help a child in sacraments and supply necessities to a god child such as food. Women Compadres often visit one another and exchanges gifts of delicacies that an individual has prepared. If one needs beans or flour, they ask it from a comadre (Margaret, 1970).
Food in stores and Markets
The Anglo food markets sell Mexican diets such as tortillas, menudo ore tripe soup, variety of chili and tomato sauce and nopalitos or prickly pear cactus leaves. The Mexican stores which sell food are also meeting point for the people. Women who stop in these stores to buy vegetables and other food, exchange greetings and catch up on events. These food stores encourage the community to come together and enjoy their traditional delicacies conveniently. Essentially, food is mostly present in Mexican American celebrations and parties such as bridal showers, birthdays, and wedding receptions, girls coming out, baptismal celebrations and baby showers where friends and relatives are invited. Special food to match each occasion is prepared. This may be the reason as to why many Mexican Americans are poor may be due to their improvident and irresponsible use of finances in what is regarded as uneconomical purchasing. Mexican American culture values lavish entertainment of relatives and friends using food (Margaret, 1970).
Beliefs and Practices regarding food
Most Mexican American mother’s belief that during postpartum, they have to avoid certain foods or else, this would affect infant or mother’s health. These foods include pickles, hot chilies, vinegar, spinach, tomatoes, pork and a variety of fruits such as grapefruits, bananas, and citrus fruits. Their postpartum diet they belief that it brings adequate and rich lactation such as chicken, toasted tortillas, eggs, milk, toasted bread, meat, panes dulces ( sweet rolls made of yeast) cooked cereals e.g. rice, oatmeal and atole (corn added to milk & chocolate) . A new mother is given gifts informing of food which is derived from a Mexican custom. Mexicans Americans born in United States don’t observe the tradition (Margaret, 1970).
To maintain good health, incompatible food is not mixed such as combining hot chilies with food that is cold. Mexican American in U.S belief that herbal medicine is important and therefore, pharmacies stock Mexican herbs incorporated in the diet such as alfalfa, sweet basil (albahaca), galic (ajo), cinnamon bark (canela), cumin (comino), cloves (clavo) among others. These herbs treat conditions such as headache, stomach upsets and colds. Children who suffer as a result of magical evil eye or mal ajo which is a medical condition are diagnosed by rubbing a raw egg over the body of a child. If a red spot appears on the yolk there is mal ajo and treatment with eggs follows. Signs are made across the body of a child while reciting Apostles creed three times to cure the child. A serious fatal condition known as a latido or palpitation result from skipping food for a long period. As a result, many Mexican Americans fear of acquiring the disease and they therefore have to eat regularly and healthy. Mexican American patients in hospitals could be served with their delicacies so as to encourage their wellbeing since their diet is highly nutritious (Margaret, 1970).
Mexican Americans who live in El Paso use rattlesnakes for curative purposes and in the ceremonies. They section the rattlesnake into one inch portions which are then salted. After a period of six months, the contents are used as food additives believed to prolong life. Others eat the middle part of the body of Rattlesnakes as roasted, dried or ground contents. These contents are said to cure Eczema. The skin of the snake is dried and later ground in powder form which is used to add to food so as to enhance circulation or applied on boils as a poultice (John, 1989).
Conclusion
Various lessons have been learnt from the Mexican American food culture. The culture is so rich and diversified. Some of the lessons leant include the use of food essentially not only to maintain life but also to cure ailments, show appreciation, bring people together and as a sign of happiness. Native food in this community is has high nutritional value and could be incorporated in the diet of Americans so as to reduce cases of obesity, diabetes and cardiovascular diseases in United State. In addition, food is used in curing illnesses particularly in native medicine and as herbal remedies to treat or control particular medical conditions. Religious practices put appreciation on food in that it is incorporated in the normal schedule the church. Cultural use of food as gift is significant and emphasizes on the value bestowed on food. Food is therefore crucial in maintaining and communicating the culture of Mexican Americans. Such a research is important in improving communication between different cultures in United States. All the same, some of the Mexican American delicacies are assigned local names and it was hard to express the exact food described by the term. Interaction with different cultures breaks such barriers since one becomes conversant with their authentic aspects. At one point, one is compelled to compare their own culture with that of the Mexican Americans.
Reference
John O West. (1989). Mexican American Folklore: Legends, Songs, Festivals, Proverbs, Crafts, Tales of Saints, of Revolutionaries and More. Arkansas: August House, Inc.
Lori Beth, Jan Sundquist and Marylyn Winkleby. (2010). Differences in Energy, Nutrient, and Food Intakes in a US Sample of Mexican-American Women and Men: Findings from the Third National Health and Nutrition Examination Survey, 1988–1994. Oxford University Press.
Margaret Clarke. (1970).Health in the Mexican American Culture. USA, Berkeley: University of California press.
Norma Williams. (1990). The Mexican American Family: Tradition and Change. New York: General Hall. Inc.
Bibliography
Anne L. Bower. (2004). Reel Food: Essays on Food. New York: Routledge, Taylor & Francis Group.
Teresa Cordero, Robert Cordell. (2008).. Aprovecho: A Mexican American Border Cookbook. New York: Hippocrene Books, Inc
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