can some one help me?? need help w/ spanish homework?
2 famous people and discription of wat they do/did
2 typical food dishes including recipes
national dances or pastimes
thnx alot 4 ur help!
srry i forgot 2 put in Venezuela
- 1 decade agoFavorite Answer
Arroz A La Mexicana (Traditional Mexican Rice)
The traditional preparation of Mexican style rice flavored with tomatoes, onion, garlic and simmered in broth. This recipe is from The Art Of Mexican Cooking, Diana Kennedy.
I N G R E D I E N T S
1 1/2 cups (375 ml) long-grain white rice or medium-grained rice.
1 cup (1/2 lb) tomatoes, un-skinned, finely chopped
1/4 small white onion, roughly chopped
1 garlic clove, roughly chopped
1/3 cup safflower oil, melted chicken fat or melted lard
3 1/2 cups chicken broth (fresh is best)
1/3 cup carrot rounds (optional)
1/2 cup fresh peas or diced zucchini (optional)
1/2 cup chopped giblets (optional)
salt to taste
I N S T R U C T I O N S
Pour hot water to cover over the rice and let it stand for about 10 minutes. Drain the rice and rinse well in cold water, then shake the colander well and leave the rice to drain again.
Put the tomatoes, onion, and garlic into a blender jar and blend until smooth. Set aside.
Heat the oil. Give the rice a final shake and stir it into the oil until the grains are well covered, then fry until just the grains turn a light brown color. This process should take about 10 minutes. Tip the pan to one side and drain off any excess oil.
Stir in the tomato puree and fry, scraping the bottom of the dish to prevent sticking, until the puree has been absorbed--about 8 minutes.
Stir in the broth, vegetables and giblets (if used) add salt to taste and cook over fairly high heat, uncovered until all the both has been absorbed and air holes appear in the surface.
Cover the surface of the rice with a towel and lid and continue cooking over very low heat for about 5 minutes longer.
Remove from the heat and set aside in a warm place to allow the rice to absorb the rest of the moisture in the steam and swell--about 15 minutes. Dig gently to the bottom and test a grain of rice. If it is still damp, cook for a few minutes longer. If the top grains are not quite soft, sprinkle with a little hot broth, cover and cook for a few minutes longer.
Before serving, turn the rice over carefully from the bottom so that the flavored juices will be distributed evenly.
Chiles en Nogada
Stuffed Poblano Chiles with Walnut Sauce
From Zarela Martinez, This dish is one of the crowning glories of Mexican food. It is traditionally served during August and September when the walnuts are newly picked and the pomegranates are in season. It makes a wonderful seasonal appetizer.
I N G R E D I E N T S
4-Medium ripe tomatoes (About 2 pounds)
12-Large poblano chiles
Vegetable oil for frying
2-Small green or other cooking apples, peeled and cut into 1/2-inch cubes
4-Ripe, firm peaches, peeled or 1/2 cup dried, diced
2- Small ripe plantains, skin removed, diced
6-Tablespoons diced preserved citron, diced
6-Tablespoons dark or golden raisins softened in 1 cup dry sherry
l-Cup unsalted butter or vegetable oil
2- Medium onions, finely diced
4-Cups shredded cooked pork butt - (Salt and freshly ground black pepper to taste)
1-Teaspoon canela (True Ceylon cinnamon)
Nogada Sauce (Recipe follows)
1- Cup pomegranate seeds
50-Italian parsley leaves
I N S T R U C T I O N S
Heat heavy cast-iron skillet or griddle over high heat until a drop of water sizzles on contact. Roast the tomatoes, turning several times, until blistered on all sides. Let cool until just cool enough to handle. Peel the tomatoes, remove the seeds and chop finely. Set aside.
Wash the poblano chiles and thoroughly dry them. Make a small (l to l l/2 inches long) lengthwise slit in each chile. Pour oil into large heavy skillet to a depth of about l/2 inch and heat over high heat until very hot but not quite smoking. Fry the chiles, 3 at a time, turning once or twice, until they puff up and take on an olive-beige color. Remove from pan as they are done. Carefully peel chiles under cold running water. Very gently pull out seeds through the slit in each chile, being sure not to tear the flesh. Set aside.
In large skillet, melt the butter or vegetable oil over medium heat until very hot and fragrant. Add the onion and garlic and sauté for 3 minutes. Add fresh and dried fruit and sauté for 3 minutes. Add the spices and pork and cook, stirring to combine, for 2 minutes more. Season with the canela, salt, and pepper to taste. Carefully fill the mixture into the chiles through the slit in each. Bake on greased baking sheet or shallow pan for 5 minutes. Cover the chiles with the nogada sauce and sprinkle with pomegranate seeds and a few leaves of Italian parsley. Chiles may be served warm or at room temperature.
Nogada - Walnut Sauce
2 cups walnuts
1 pound queso fresco or cream cheese
1 cup milk
2 small French rolls soaked in milk until softened and squeezed dry
2/3 cup dried sherry
1/2 teaspoon ground canela (true Ceylon Cinnamon or use 1/4 teaspoon U.S. cinnamon 1 tablespoon sugar, or to taste
Soak the walnuts in cold water or milk for three hours or overnight in water to cover. Discard the soaking liquid Grind the walnuts in the food processor or blender with the French roll, cheese, cream or milk, the sherry, cinnamon, sugar and salt.
Many famous Mexican people have demonstrated such bravery that they deserve to be mentioned in a separate article. This is a brief description of the life achievements by some of those famous Mexican people.
Don Benito Juárez
Benito Juárez was born in Oaxaca in 1806. When he was old enough, he entered the Seminar of Santa Cruz, the only school in Oaxaca and then continued his education in the Institute of Science and Arts. He ruled the Oaxaca City Hall in 1831, and became a local deputy in 1833. During this period, he became very popular by helping Mexican people improve their lifestyle and defend their rights. He continued his services to the population of Mexico as a Federal Deputy. As the Governor of Oaxaca, he achieved economical stability for his province, and he improved the living conditions of the people by building roads and schools, and defended the worker’s rights. He also re-organized the National Guard and when he left his position, Oaxaca had grown to be a pretty wealthy province. He was appointed for several positions, until he became the President of Mexico. During his administration, Mexico economy reached one of its highest levels. He is also responsible for several improvements on Mexican education.
Miguel Hidalgo y Costilla
Miguel Hidalgo is counted among the most famous Mexican people for historical reasons. He was born in Guanajuato in 1753. He completed his studies in Valladolid. He became a professor of Theology, Philosophy and Morality. He was appointed priest in 1792. In 1810 he joined the group of patriots that were about to fight for the Mexican independence. On September 16th the local population of Dolores attended the call of father Hidalgo and started the fight for the independence. He was given the rank of Captain General and the rebel army achieved several victories under his guidance. He and several of his men were caught in an ambush and murdered in 1811. Ten years later, the rebel army formed by Hidalgo achieved Mexican Independence. Father Miguel Hidalgo y Costilla is known as the “Padre de la Patria”, the Father of the Nation.
Pancho Villa was born in 1876 in Durango. His real name was Doroteo Arango, but he adopted the name of his dearest friend Pancho Villa when he was murdered. He took his friend’s name and promised to make people remember that name forever. He entered the group of famous Mexican people when he was sixteen. Her sister was raped by an employee of the government, and Pancho Villa killed him. He was running from the federal troops for 22 years. He murdered several landowners, and thus he gained the respect and admiration of the workers. His name became so famous that he was blamed for every major crime that was committed. He was known as the friend of the poor, because of his robin hood-like actions in favor of the oppressed farmers.
Zapata was born in 1879 in Morelos. Defender of the rights of his people, his primary directive was “The land is for the one who works it”. He recruited an army formed by farmers, mostly indigenous from the state of Morelos, and he joined the Mexican Revolution in 1910, screaming “Tierra y libertad!” (land and freedom). When the revolution ended, Zapata found that there was still a lot of injustice against the farmer class, so he continued his guerrilla activities. He is considered one of the most famous Mexican people, and is still a hero among the farmers.
- hmmmmLv 71 decade ago
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