Food Around the World The United States. Your Description Goes Here Where in the World?

Food Around the WorldThe United States

• Your Description Goes Here

Where in the World?


Historical OverviewHistorical Overview• Food traditions began with Native Americans

– Excellent farmers– Grew many fruits and veggies– Gathered fruits, nuts and hunted wild game to supplement diet

• British and Spanish colonists followed Natives• Followed by French and Dutch• Each group had to adjust to the climate and

geography of the area in which they settled• Natives taught first colonists how to hunt, fish and

plant crops• Learned to eat new animals, fish, vegetables and

fruit from relationships with Natives


Historical OverviewHistorical Overview• As knowledge grew colonists added new

dishes to their diets, such as:– Used local lobster, crab and other fish in seafood

chowders– Salted pork and preserved beef for a variety of meat

dishes throughout the winter– Used pumpkin and wild berries to make pies, puddings

and cakes


Where Did That Come From?Where Did That Come From?• Immigrants brought their

food customs to New World and adapted the recipes to the foods that were available in their region– Italians: pasta sauces from

tomatoes, basil and onions sold by street vendors in New York

– Chinese: used chicken, bamboo shoots and water chestnuts to make chow mein

– Poles: stuffed cabbage leaves with ground beef and tomato sauce to make traditional cabbage rolls

Holidays in the United States


Mardi GrasMardi Gras• Celebrated in some parts of the South where

French settlers introduced it• Mardi Gras: French for fat Tuesday• Celebrated on day before Lent• Mardi Gras began as a last celebration before

entering into the solemn time of fasting and prayer known as Lent

• Festivities include parades with marching bands and floats, gala balls and parties

• Special foods– Cajun favorites: shrimp mold appetizer, crab bisque and crawfish

stew– Classic dessert – king cake


Cinco de MayoCinco de Mayo• Celebrated by Mexican Americans• Spanish for Fifth of May, which is the day of

celebration• Marks the victory of severely outnumbered

Mexican troops over French troops at the Battle of Puebla in 1862

• Festivities include parades, music, dancing and carnivals

• Traditional foods:– Sweet breads and coffee– Hot chocolate flavored with cinnamon


KwanzaaKwanzaa• Family-centered observance of cultural unity

among people of African heritage• Kwanzaa = “first fruits” in Swahili• Weeklong celebration between Christmas and New

Year’s Day• People use this time to think about their ancestry,

family and community• Kwanzaa was developed in the United States but

is becoming popular among people of African descent all over the world

• Karamu– Last night of Kwanzaa– Ritual feast held by families

Regions of the United States


New EnglandNew England

• Maine• New Hampshire• Vermont• Massachusetts• Rhode Island• Connecticut


New EnglandNew England• Settled first by the British• Rocky, mountainous or forested land – hard to farm• People worked hard to survive• Learned how to dry and salt foods to preserve them

in order to survive long, cold winters• Cooked in large fireplace in home – used Dutch ovens

and beehive ovens to bake foods over coals• Popular foods

– Water: lobsters, crabs, clams and other shellfish– Forests: wild turkeys, geese, ducks, pheasants– Baked Goods: Indian bread, Sally Lunn, johnnycakes– Corn: corn sticks, Indian pudding, cornmeal mush, succotash– Dried foods: beans, corn, apples– One-dish meals: New England boiled dinner, red-flannel hash– Maple syrup used to flavor vegetables and desserts


New England MenuNew England MenuNew England Clam Chowder

Boiled Dinner

Boston Baked Beans

Brown Bread Blueberry Muffins

Pumpkin Pie

Tea


Mid-AtlanticMid-Atlantic

• New York• Pennsylvania• New Jersey• Delaware• Maryland


Mid-AtlanticMid-Atlantic

• Climate is milder than New England• Region is rich and fertile = profitable farming• New Jersey

– Major center of fresh fruit and vegetables– Ships apples, peaches, beans, cranberries, tomatoes, onions,

asparagus, cucumbers, peas and melons to many parts of US

• Settled by Dutch, German, Swedish and British immigrants

• Dutch– Excellent farmers – well-stocked gardens and orchards– Excellent bakers – introduced cookies, doughnuts, molasses cake,

gingerbread, waffles, coleslaw, cottage cheese and griddle cakes to US


Pennsylvania Dutch in the Mid-Atlantic


• Settled in southeast section of Pennsylvania• Extremely successful at adapting their farming

techniques to the soil in PA• Developed a hearty, rural, inventive style of

cooking different from others in Mid-Atlantic region• Learned to can, pickle and dry produce, meat and

poultry raised on farm• Based style on Old World techniques – thrifty; no

waste– New dishes to eliminate waste: pickled pigs’ feet, blood pudding,

scrapple, smoked beef tongue, sausages, bologna– Soup: made from whatever was available; very popular

• Chicken corn soup still a traditional favorite– German foods common in PA-Dutch diets

• Sauerbraten, sauerkraut, liverwurst, pork• Accompanied by noodles, dumplings, potato pancakes and other filling

foods




• Each meal included 7 sweets and 7 sours– EX: pickled fruits and vegetables, relishes, jams, preserves,

salads and apple butter– These foods were stored in cellars for use throughout the year

• PA-Dutch baked specialties: coffee cakes, sticky buns, funnel cakes, crumb cakes, shoofly pie

• Some religious groups (Amish, Mennonites) shared German heritage with PA-Dutch but chose to live in isolated groups

• Their isolation helped to preserve their hearty home-style cooking and native crafts


Mid-Atlantic MenuMid-Atlantic MenuStewed Chicken and Dumplings

Buttered Green Beans

Coleslaw

Rye Bread

Shoofly Pie

Coffee


The SouthThe South• Virginia• West Virginia• Kentucky• North Carolina• Tennessee• South Carolina• Georgia• Alabama• Mississippi• Louisiana• Arkansas• Florida


The SouthThe South• Settled by immigrants from France, England,

Ireland, Scotland and Spain• Once immigrants were established they brought

over slaves from Africa to help work on huge plantations and serve in large mansions

• Mild climate = year-round production of many crops

• Most economically important crops– Sugarcane– Rice– Peanuts

• Other important sources of food in the South– Gardens and orchards for fruits and veggies– Waters: catfish, bass, trout, turtle, crabs, crayfish, oysters, shrimp– Forests: squirrel, goose, turkey


Staples of The SouthStaples of The South• Corn

– Breakfast: hominy, hominy grits– Hot Breads: corn bread, spoon bread

• Livestock – Pigs and Chickens– Pigs: spareribs, cured ham, fat back, chitterlings, pigs’ feet– Chicken: fried chicken

• Rice (grew in Carolinas)– Used in many dishes– Combined with beans, meat or seafood to make economical and

nutritious dishes

• Other Southern specialties– Hot breads: buttermilk biscuits and shortnin’ bread– Black-eyed peas, yams and nuts – pecan pie and Hoppin’ John– Beans, sweet potatoes and a variety of green

Distinct Cuisines Developed in The South


Soul FoodSoul Food• Combines the customs of African slaves with the

food customs of Native Americans and European sharecroppers

• Developed around those few foods readily available to all three groups of people

• Used foods from small gardens, small allotments of cornmeal, hunted wild game and used animal parts discarded by slave owners

• Popular Soul Foods– Hot breads and puddings: batter bread, hush puppies, corn bread,

hoe cake and cracklin’ corn bread– Hog and cow parts: chitterlings, used hogs’ feet, tails, snouts, ears– Vegetables: corn, squash, black-eyed peas, okra, green, yams

• Fried okra, sweet potato pie, collard greens


Creole CuisineCreole Cuisine• New Orleans is the home of Creole cuisine• Combines the cooking techniques of the French with the

ingredients of the Africans, Caribbeans, Spanish and Native Americans

• Gumbo– Soup that reflects various cultures of Southern Louisiana– Recipes vary in their combination of meats, poultry, seafood, okra and

other vegetables– Family recipes are often handed down through generations

• Jambalaya– Traditional Creole rice dish– Rice, seasonings, shellfish, poultry and/or sausage

• Other Creole specialties– Beignets: deep-fried squares of bread dough with powdered sugar– Café au lait and café brulot: coffee mixtures– Pralines: sweet, rich candy made with sugar, pecans and sometimes

milk or buttermilk


Cajun CuisineCajun Cuisine• Hearty fare of rural Southern Louisiana• Reflects the foods and cooking methods of the

Acadians (French-speaking immigrants from Nova Scotia, Canada), French, Native Americans, Africans and Spanish

• Characterized by gumbos and jambalayas• Frequent ingredients in Cajun cooking

– Crawfish, okra, rice, pecans, beans, andouille (smoked pork sausage)

– Many dishes center around game and seafood locally available

• Traditional Cajun dishes– Chaudin: braised pig stomach stuffed with ground pork, onions,

bell peppers, ,garlic and diced yams– Rice dressing: rice cooked with bits of chicken liver, chicken

gizzard and/or ground pork and seasoned with parsley and onion– Tartes douces: pieces made with soft, sweet crust and fillings like

custard, blackberry, coconut or sweet potato


Southern MenuSouthern MenuSouthern Fried Chicken

Squash Pudding

Greens with Vinegar and Oil Dressing

Buttermilk Biscuits

Pecan Pie

Chicory Coffee


Mid-WestMid-West• North Dakota• South Dakota• Nebraska• Kansas• Oklahoma• Minnesota• Wisconsin• Iowa• Missouri• Illinois• Indiana• Michigan• Ohio

Oklahoma


Mid-WestMid-West• Called the “bread-basket” of the nation• One of the world’s most agriculturally productive

regions due to rich soil, good climate and advanced farming techniques

• Lots of corn, wheat, soybeans, beef, pork, lamb, poultry, fish, dairy products, and fruits and vegetables

• Food plays a large part at most Mid-West gatherings– Fairs, festivals and picnics– Festivals in cities (Apple Festival)– Potlucks and buffet dinners


Mid-WestMid-West• Cuisine

– Staples: broiled steak, roast beef, baked and hash brown potatoes, corn on the cob

– Foods from Mid-West: coleslaw, fresh tomatoes from garden, home baked rolls, apple pie, brownies

– Mid-West breakfast: fruit, hot cereal or cornmeal mush, pancakes, bacon, eggs, toast, coffee

– Foods from Mid-West immigrants: Swedish meatballs, Greek moussaka, German bratwurst, Polish sausage, Italian lasagna


Mid-West MenuMid-West MenuBroiled Steak

Baked Potatoes

Sauteed Zucchini

Sliced Tomatoes

Warm Whole Wheat Bread

Deep Dish Apple Pie

Milk Coffee


West and SouthwestWest and Southwest

• Montana• Wyoming• Idaho• Colorado• Utah• Arizona• New Mexico• Nevada• Texas


West and SouthwestWest and Southwest• Land of contrasts – abandoned mining towns,

desolate deserts, sprawling ranches, mountains, plateaus and oil fields

• Westerners tend to eat simply– Enjoy meat and game, homemade breads and biscuits, locally

grown fruits and veggies– Beef plays an important part in diet– Lamb is sometimes eaten – roasted or stewed– Antelope, rabbit, deer and pheasant popular wild game

• Southwest associated with cowboys and chuck wagons– Also influenced by Native Americans, Spaniards and Mexicans– Native Americans: corn, squash, beans– Spanish: cattle, sheep, saffron, olive oil, anise– Aztecs of Mexico: red and green peppers


West and SouthwestWest and Southwest• Beef

– Staple food of Southwest– Used by trail cooks to make stews and chili– First chili made with beef cubes, peppers and seasonings (no beans)

• Adopted spicy foods from Mexico– Beans, corn, tortillas, tostadas, tacos– Tamales: mixture of cornmeal and peppered ground meat wrapped in

corn husks and steamed– Sopapillas: sweet fried pastries

• Barbeques important in region• Many fruits and veggies grow year-round

– Texas: grapefruit, oranges, strawberries– Rio Grande valley: melons, lettuce and others


Southwestern MenuSouthwestern MenuNachos

Barbequed Beef Short Ribs

Three Bean Salad

Tossed Greens with Ranch Dressing

Mexican Cornbread

Sopapillas

Coffee


Pacific CoastPacific Coast

• Alaska• Washington• Oregon• California


Pacific CoastPacific Coast• Areas of Pacific Coast vary widely in geography,

climate, culture and food customs• Most parts of California have rich, fertile soil; warm,

sunny climate; adequate rainfall• Fruits and veggies of all kinds produced in California

– Avocados, papayas, pomegranates, dates, Chinese cabbage, oranges, grapefruit, lettuce, tomatoes

• Oceans and inland lakes provide fish and shellfish– Shad, tuna, salmon, abalone, lobsters, crabs, shrimp, oysters

• Many foods from CA available in Oregon and Washington

• Also available in Oregon and Washington– Peaches, apples, strawberries, apricots, raspberries, blackberries,

blueberries, boysenberries

• Steak, chops and other US fare make up remainder of Pacific Northwest diet


Pacific CoastPacific Coast• Cooking techniques are simple

– Take advantage of natural flavors and colors– Bake or broil fresh fish and shellfish– Serve veggies and fruits fresh

• Immigrants who settled in region also influenced food– Chinese, Japanese, Koreans, Polynesians contributed native foods

and dishes – chop suey– Mexicans – tamales and enchiladas– Prospectors – sourdough bread


AlaskaAlaska• In south Alaska, climate is

more mild and vegetable, grain and dairy farms dot the countryside

• Alaskan meat specialties: caribou sausage and reindeer steaks

• Other Alaskan specialties:– Fiddlehead ferns: young leaves of

certain ferns eaten as greens– Raw rose hips: the ripened false

fruit of the rosebush– Cranberry catsup

• Other favorites: rabbit, bear, Alaskan king crab, salmon, trout, blueberries, huckleberries, cranberries


Pacific Coast MenuPacific Coast MenuSalmon Steaks with Dill Sauce

New Potatoes and Peas

Avocado Salad

Sourdough Bread

Blackberry Buckle

Iced Tea


Hawaiian IslandsHawaiian Islands


Hawaiian IslandsHawaiian Islands• Polynesians were first to settle• Christian missionaries and Europeans came to

Hawaii in 1800s – some began large sugar plantations

• US annexed Hawaii in 1898; became state in 1959• During last century, Hawaii has grown rapidly –

three largest industries are pineapple, sugarcane and tourism

• Traditional Hawaiian diet consisted mainly of:– Poi: smooth paste made from starchy root of taro plant– Limu: seaweed (often eaten as a relish)– Fish

• Men traditionally prepare meals; couldn’t eat at same table as women or cook food in same ovens


Hawaiian IslandsHawaiian Islands• Current Hawaiian diet consists of three meals

– Breakfast consists of foods from the mainland– Lunch and dinner may incorporate more traditional Hawaiian foods

• Various groups of immigrants have contributed different foods to Hawaiian culture– Polynesians: coconuts and breadfruit– European traders: chicken and pork– Missionaries: stews, chowders, corn dishes– Indians: curries– Chinese laborers (brought over to work in sugar fields): rice, bean

sprouts, Chinese cabbage, snow peas, soybeans, bamboo shoots, stir-fry techniques

– Japanese: variety of rice and fish dishes, pickled foods

• Has led to creation of Hawaiian markets with an amazing variety of foods available


Hawaiian IslandsHawaiian Islands• Luaus

– Elaborate outdoor feasts still popular today– Kalua puaa – whole, young pig dressed, stuffed and cooked in a pit– Bananas, sweet potatoes, meat or seafood dishes may be

wrapped in leaves and roasted with pig to be served at luau– Poi dishes also served– Musical entertainment, singing and dancing usually accompany a

luau


Hawaiian MenuHawaiian MenuShrimp Curry

Rice

Spinach with Evaporated Milk

Banana Biscuits

Tropical Fruit Medley

Coffee

The Foods of MexicoThe Foods of Mexico

Life Planning2nd Block

Life Planning2nd Block

Where is Mexico???Where is Mexico???

Geography and ClimateGeography and Climate

• Deserts, mountains, grasslands, woodlands, tropical rain forests – all found in Mexico

• Climate differs from region to region• Much of Mexico is mountainous with valleys

separating the different ranges• Some regions are wet and humid• Nearly half of Mexico is arid or semiarid• Both geography and climate affect food customs

– Near water: diet includes lots of fish– Area near US: too dry for large scale crop production but

suitable for raising cattle – beef is staple food– Southern Gulf Coast: variety of tropical fruits and veggies– Central Plateau: adequate moisture and cool temperatures –

profitable production of corn and beans

Mexican CultureMexican Culture• Original inhabitants of Mexico = Aztecs

– Very advanced civilization for their time

• 1520 – Hernando Cortes and conquistadores explored and plundered Mexico

• Spanish controlled Mexico except for a few years in middle of the 1800s– Greatly affected development of Mexican culture– Architecture, language and food customs

Mexican LifestyleMexican Lifestyle• Living Quarters

– Most are simple– Hand-carved beds, tables and chairs– Handmade dishes and utensils

• Families– Close-knit– Children learn to help parents at early age– Rural children: work in fields, do housework and take care of

younger siblings– City children: get jobs to supplement family income

Mexican HolidaysMexican Holidays• Most holidays center around religious celebrations as

most Mexicans are Roman Catholic• Feast of Epiphany

– January 6– Falls at the end of a 22-day celebration of Christmas– Celebrates the coming of three kings to see the infant Jesus– People gather to share a special supper, which includes a ring-

shaped cake with a tiny plastic baby baked inside. The person who gets the piece of cake with the baby hosts a tamales party for all who are present. The party is held on February 2 which is Candlemas Day.

• Candlesmas Day – day Jesus’ parents took him to the temple in Jerusalem

Mexican HolidaysMexican Holidays• Days of the Dead

– Involves food traditions– Mexicans believe dead souls return to visit the living between

October 31 and November 2– During this time, families set up altars in the corners of their

homes– Altars include:

• Candles• Photos• Favorites foods and drinks of dead loved ones

Mexican AgricultureMexican Agriculture• Approximately 50% of Mexicans are farmers• Good, rich soil is scarce = difficult farming• Farmers cannot afford modern machinery and/or

fertilizers = poor crop yields• Recently, government irrigation projects and

credit to farmers have helped improve yields• Corn is major crop followed by beans• Other important crops: sugarcane, coffee,

tomatoes, green peppers, peas, melons, citrus fruits, strawberries and cacao beans

• In North, small amounts of wheat, barley, rice and oats are grown and cattle are raised

• Waters = variety of seafood and lots of shrimp for export

Mexican CuisineMexican Cuisine• Contributions from the Aztecs:

– Chocolate, vanilla, corn, peppers, peanuts, tomatoes, avocadoes, squash, beans, sweet potatoes, pineapples, papaya

– Boiled, broiled or steamed their food or ate it raw– More elaborate dishes similar to stews

• Contributions from Spanish:– Oil, wine, cinnamon, cloves, rice, wheat, peaches, apricots,

beef, chicken– Oil = fried foods

• Many modern Mexican dishes are fried• Maximillian from Austria also contributed many

dishes from his homeland as well as sophisticated French and Italian dishes

Characteristic Foods of MexicoCharacteristic Foods of Mexico

• Corn– Basis of Mexican cuisine– Used in many ways: tortillas, enchiladas, tostadas, quesadillas,

burritos, tacos– Mexicans never waste corn

• Use husks for tamales• Stuff small amounts of corn dough with meat and beans and tuck it into corn

husks then roast or steam them


• Beans– Local farmers grow many varieties– Boil beans and eat them from pot like Aztecs– Cook beans until soft, then mash and fry them slowly = frijoles

refritos• Aka. Refried beans• Often served with grated cheese


• Peppers– Strings of peppers hang outside

many Mexican homes to dry– Mexican cooks use over 30

varieties• Range in size and color• Sweet, pungent, or burning hot• Mild peppers = sweet peppers• Hot peppers = chilies• Most peppers used in cooking can

be divided into two groups – red and green

• Use red peppers dried and green fresh


• Vegetables and Fruits– Farmers grow a variety of vegetables– Usually do not eat vegetables plain – add them to casseroles or

use them as garnishes for other dishes– Mexican veggies in the United States

• Common: Zucchini, artichokes, white potatoes, spinach, chard, lettuce, beets, cauliflower, carrots

• Less common: huazontle (wild broccoli), jicama (a large, gray root), nopole (tender cactus leaves), chayotes (tropical squash)

– Mexican fruits in the United States• Avocadoes – often used for guacamole• Bananas, pineapple, guavas, papayas, prickly pears• Fruits often served alone or in a syrup as a light, refreshing dessert


• Sauces and Stews– Often use thick sauces – pour over other foods– Some sauces contain pieces of meat, vegetables, tortillas,

beans and are served as main dishes– Moles – complex sauces

• Desserts– Fresh fruits, sweet tamales, flan– Most desserts use large amounts of egg and sugar

• Beverages– Chocolate drinks and coffee– Cacao bean – toasted and ground into cocoa or made into

chocolate – similar to hot chocolate served in US– Café con leche – coffee with milk

Mexican Regional CuisineMexican Regional Cuisine

• Northern Mexico– Wheat tortillas instead of corn tortillas– Beef more popular due to farmers ability to raise wheat and

cattle easier in this area

• Coastal Areas– Finfish and shellfish used in appetizers, soups, main dishes– Gulf Coast – make a popular dish called paella from plantains

• Eastern Mexico– Turkey is one of most important foods

• Southern Mexico– Squash blossoms and sea chestnuts popular– Banana trees abundant

Mexican MealsMexican Meals• Rich families eat four meals a day

– Desayuno – substantial breakfast• Fruit, tortillas, bread or sweet rolls, eggs or meat, coffee or chocolate• Huevos rancheros – eggs prepared with chilies and served on tortillas

– Comida – between 1 and 3 p.m.• Main meal• Six courses for this meal are not unusual – appetizer, soup, small dish of

stew, main course, beans, dessert, coffee• Usually followed by a siesta

– Merienda – between 5 and 6 p.m.• Light snack• Chocolate or coffee, fruit and pan dulce (sweet breads)

– Cena – between 8 and 10 p.m.• Similar to comida but smaller and lighter• Some families combine merienda and cena and eat one meal in the early

evening

End of Your Slide ShowEnd of Your Slide Show

Recipes and activity are included in this show for example purposes only

Recipe ExamplesRecipe ExamplesMexican Hot Chocolate

3 (1 oz.) squares unsweetened chocolate6 cups milk¼ cup granulated sugar2 teaspoons ground Mexican cinnamon¼ teaspoon salt1 ½ teaspoons Mexican vanilla extract6 cinnamon sticks for garnish (optional)

Using a sharp knife, break up chocolate squares into smaller pieces. In a medium saucepan, combine chocolate, milk, sugar, cinnamon and salt. Heat and stir until chocolate melts and milk is very hot. Do not allow to boil. Add vanilla extract and beat until frothy with a rotary beater, immersion blender or with an electric mixer on low speed. Pour into mugs and garnish each with a cinnamon stick.

Recipe ExamplesRecipe ExamplesChicken Enchiladas Suiza

12 corn tortillas2 cups shredded chicken6 oz. chopped, roasted and skinned green chiles (fresh is

best)3 cups fresh spinach½ cup chopped onion1 cup crema or sour cream4 oz. cotija, crumbled and an additional 2 oz. reserved5 oz. evaporated milk15 oz. green chile sauceWarm oil to dip tortillas in

Recipe ExamplesRecipe ExamplesChicken Enchiladas Suiza

1. Heat oven to 350 degrees.

2. Heat 1 tablespoon oil in a pan over medium heat and cook the onions for about 1 minute. Add the spinach and cook it for about 5 minutes until leaves are wilted. Fold in the chicken and green chiles. Set aside.

3. In a saucepan, heat crema, evaporated milk, 4 oz. of cotija and half of the chile sauce over low heat until sauce is smooth.

4. Prepare a 9x13 inch baking dish by coating the bottom with a thin layer of sauce. Dip a tortilla into the warm oil to soften it and place it into the pan. Place about ¼ cup filling down the center of the tortilla and sprinkle with a tablespoon of Asadero or Queso Quesadilla cheese. Roll the tortilla up and place seam side down in a dish. Repeat until all tortillas are used.

5. Pour remaining cream sauce over the top, then top off by drizzling the remaining green chile sauce over the top and then sprinkle with the 2 oz. of crumbled cotija. Bake dish for 15 minutes to melt the cheese.

Recipe ExamplesRecipe ExamplesCarne en su Jugo (Meat in its Juices)

4 fresh tomatillos, husks removed3 serrano chile peppers, seeded and chopped1 clove garlic, peeled3 cups water6 slices bacon2 pounds flank steak, cut into ½-inch squares4 teaspoons chicken bouillon granules2 (15.5 oz) cans pinto beans6 tablespoons chopped fresh cilantroGround black pepper, to taste1 lime, cut into 6 wedges

Recipe ExamplesRecipe ExamplesCarne en su Jugo (Meat in its Juices)

1. Combine the tomatillos, serrano peppers, garlic and water in a small saucepan over medium-high heat; bring to a boil, cover and simmer for 10 minutes. Remove the pan from the heat and allow to cool. Transfer the contents to a blender and blend until smooth. Set aside.

2. Cook the bacon in a large, deep skillet over medium-high heat until crispy, about 10 minutes. Drain on a paper towel-lined plate. Crumble the bacon and set aside.

3. Place a non-stick skillet over medium-high heat; cook the flank steak in a hot skillet until completely browned. Pour the tomatillo mixture over the beef and bring to a boil. Stir the chicken bouillon into the mixture, and reduce heat to medium. Cover the skillet and simmer until tender, at least 30 minutes and up to 1 hour.

4. Meanwhile, heat the pinto beans in a saucepan over medium heat until warm; reduce heat to low to keep warm until needed. Stir the bacon and pinto beans into the flank steak mixture; divide the mixture between 6 bowls. Garnish each with onion, cilantro, black pepper and a lime wedge.

ActivityActivity

• Mexican Paper Flowers

– Materials

• Scissors

• Tissue paper

• Pipe cleaners

Food Around the World The United States. Your Description Goes Here Where in the World?

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