Americans love Mexican food. We consume nachos, tacos, burritos, tortas, enchiladas, tamales and anything resembling Mexican in enormous quantities. We love Mexican beverages, happily knocking back huge amounts of tequila, mezcal, and Mexican beer every year. We love Mexican people—we sure employ a lot of them. Despite our ridiculously hypocritical attitudes towards immigration, we demand that Mexicans cook a large percentage of the food we eat, grow the ingredients we need to make that food, clean our houses, mow our lawns, wash our dishes, and look after our children. As any chef will tell you, our entire service economy—the restaurant business as we know it—in most American cities, would collapse overnight without Mexican workers.
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We have fast food and microwavable food, while Mexican food is fresh and homemade. Mexican food varies by region, and there are certain ingredients that are used throughout Mexico. Mexican food has its roots from different countries. Each region in Mexico has its own type of food.
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Mexican cuisine, a style of food that originates in Mexico, is known for its varied flavors, colourful decoration and variety of spices and ingredients, most of which are native to the country. The cuisine of Mexico has evolved through thousands of years of blending indigenous cultures, with later foreign elements added after the 16th century. The history of Mexican cuisine tells a story about different regions having distinct ways of cooking and choosing foods to eat. The Revolution in Mexico is considered to be.
According to the researches, the obesity rate has tripled in Mexico in the past 30 years. In , The colonizers of Mexico forced the Spanish language on the natives, but in the s the government recognized 62 indigenous Amerindian languages, including Aztec, or Nahuatl, and the Mayan family of languages, as national languages.