Ethnic Food

            The current mix of cultures in the United States has earned it its reputation of being a “Salad Bowl”, with the various distinct cultures tossed together, retaining its own flavor but an identifiable part of the whole. The recent growth of ethnic restaurants and the variety of ethnic produce in supermarkets indicate that ethnic minorities also influence the eating habits of the United States. The popularity of Mexican and Asian cuisines demonstrates that they are readily accepted throughout the United States, even if the food itself has been modified to meet regional tastes and  suit the American palate.

            The food choices of an ethnic group sets it apart from others, but it is also a way to share an identity. Food offerings in school lunches is a way of sharing cultural identity. Tacos, burritos, fried rice and lasagna are a few popular “ethnic” foods. However, one should not assume that certain foods are eaten by all members of the cultural group. For instance, not all Southerners eat grits; an African American may recognize okra as a soul food, but may not be willing to eat it because of its texture or smell.

            The Mexican restaurant chain food offerings are not reflective of the traditional Mexican American diet. Americanized Mexican restaurant fare like “chimichangas” and enchiladas smothered in cheese and salsa are not reflective of traditional Mexican cooking. There are core food that are nearly universal to the Mexican American diet. Tortillas made of corn is a staple, but flour tortillas are reported to be now more popular. The diet influenced by Texas cuisine is likely to be more spicy than the one influenced by Mexico. Salsa  not outsells catsup as the number one condiment in the United States. Beans are a usual part of the dishes, but are also eaten alone, perhaps in every meal. Enchiladas, burritos, tacos and tamales are the commonly eaten stuffed items.

            There are some similarities between the diets of Puerto Ricans and Cuban Americans because of their origin in the Carribean. Neither group uses hot chili peppers as much as Mexican Americans, but their foods are flavorful and spicy. Although both groups eat rice and beans, Cuban Americans prefer black beans while Puerto Ricans prefer kidney beans.

            Contemporary meals of Native Americans are “American”, including convenience and fast foods. Home cooked foods are usually fried or boiled. Native Americans enjoy everything from hot dogs to stir fry. Pow-wows provide opportunities to eat “Indian tacos”  which consist of meat, cheese, lettuce and salsa on fried bread.

            Hmong cuisine is a blend of foods available in the Hmong, Vietnamese and Korean sections of Asian markets and supermarkets. Fluffy (long-grain) rice is the staple, and true with other Asian cultures, must be served for a meal to be considered a meal. Sticky rice is used for special occasions and holidays. Food preparation is usually based on stir-frying or boiling. Food is richly seasoned using a wide variety of herbs, spices and other seasonings including onions, tamarind, cilantro, garlic, red chili peppers, bitter melon, mint, lemon grass and fish sauce.