Snickers is a brand name chocolate bar made by the American company Mars, Incorporated. Consisting of nougat topped with caramel and peanuts, enrobed in milk chocolate,[2] Snickers has annual global sales of $2 billion.[3]
In the United Kingdom, the Isle of Man, and Ireland, Snickers was sold under the brand name Marathon until July 19, 1990.[4] Snickers brand Marathon energy bars have since been sold in some markets.[5]
Milho frito
Main ingredients. Corn Maize
Milho frito (fried corn in English) is a typical Madeira side dish made of corn, kale or collard greens (finely sliced), water, garlic and olive oil mixed together and then fried. It is usually served with Espetada and other regional dishes in Madeira. It is usually cut into cubes and fried, it can be said to be similar to polenta but is a traditional side dish in Madeira.
Mazamorra
In Argentina, mazamorra is a traditional dish. It is a dessert with native roots made with white maize, water, sugar, and vanilla. A variant, which is the most consumed in the country, is mazamorra with milk. In this recipe, milk is added to the previous ingredients.
Mazamorra is usually made with the same boiled maize used to make locro.
As locro, it's common to eat mazamorra on national holydays, like 25 de mayo and independence day.
Colombia
Mazamorra often accompanies panela and is a very popular side dish to meals such as bandeja paisa. The drink typically includes maize grains, crushed with mortar and pestle, then soaked in water with soda lye (although the traditional reagent used is fern ash, which contains high amounts of potassium carbonate), and finally cooked until soft. Mazamorra is very common during lunch and dinnertime at any time of year. It is usually sold as "city food". The vendors usually ride a tricycle adapted with a large cauldron and announce themselves with a klaxon.[2] They sell the base mazamorra, and the customer must add the milk and the panela.
Other derivations exist. In Cundinamarca and Boyacá, where the corn is cooked with onions, coriander, garlic, faba beans, potatoes and mashuas, often with pieces of ribs or beef. This dish is known as mazamorra chiquita (small mazamorra).[3]
Paraguay
Also known as kaguyjy in Guaraní, Mazamorra in Paraguay is made with the native "locro" variety of maize. It is one of the most traditional desserts of the country. According with the ingredients added to the cooked corn, the dish is denominated kaguyjy eírare (Honey mazamorra), kaaguyjy kambýre (milk mazamorra) or kaguyjy azucáre (sugar mazamorra). Kaguyjy reached great popularity in Paraguay due to the food scarcity during the Paraguayan War (between 1864 and 1870) as a nutritious substitute for a regular meal.[4]
Peru
Mazamorra in Peru is made with a local variety of Maize, purple corn, rich in anthocyanin which gives the mazamorra a deep purple color. The maize is cooked with pineapple, cinnamon and sweet potato flour. This dish is made specially in October for the celebrations of the Lord of Miracles day 333. This purple corn is also used to make chicha morada, a sweet beverage.
Costa Rica
Costa Rican mazamorra is basically a corn porridge, which is made cooking the maize in milk, clove, vanilla, and adding corn starch..jpg)
Dominican Republic
Dominican mazamorra which they call majarete is a fresh corn custard. Fresh corn is cut off the cob and boiled with milk and cob until the corn softens. Once soft the cob is discarded and corn is put into a blender with the milk it has been boiling in. Once made into a paste the corn is passed through a chinois back into the pot for a second time. The liquid is then cooked with corn starch, butter, coconut milk, evaporated milk, clove, cinnamon, anise, vanilla, lime peel and sugar. The majarete is then topped with powdered nutmeg and a stick of cinnamon.[5]
MEXICO'S IMPACT ON THE MARIANAS Islands
We're so accustomed to thinking "Spain, Spain, Spain" that we don't realize the huge impact Mexico had on the Marianas. For the first 150 years, Spain went to the Marianas by way of Mexico; specifically, the Acapulco-Manila galleon route. Sanvitores, who established the first permanent Spanish presence in the Marianas, came by way of Mexico and brought with him Mexican lay missionaries and soldiers.
The Mexicans who settled in the Marianas from 1668 on were themselves the products of racial mixture between the indigenous people of Mexico and Spanish settlers. This mix can be seen in today's Mexican people, some of whom resemble more the indigenous peoples, and some of whom resemble more the European settlers.
The soldiers of Mexico who were sent to Guam brought with them their Mexican culture. But they didn't bring, for the most part, Mexican wives. So they married Chamorro women. God only knows how many of us have Aztec blood in us, as well as some Spanish, because many Mexicans settled on Guam. At times, the only Spanish people on Guam were the four or five priests and the Governor. Every other foreigner was either from Mexico or Asia.
This huge Mexican influence is seen primarily in Chamorro cooking. This sets us apart from the Philippines, which does not seem to have as much Mexican influence in the kitchen there. Take for example :
Titiyas
Titiyas Mai'es (Corn)
Titiyas Arina (Flour)
"Titiyas" is the Chamorro pronunciation of "tortilla." Chamorro titiyas is thicker than the Mexican variety. Our titiyas arina also adds sugar and coconut milk. Before World War II, Chamorros ate more titiyas than they did rice. Corn was grown abundantly on Guam; at least two crops a year.
Tamales
Tamales is so Mexican, even the word comes from Mexico and not Spain. The original word (tamalli) is from Nahuatl, the language of the Aztecs. Chamorro and Mexican tamales are very similar. Both are made with corn meal. The Chamorro version wraps it in banana leaf, rather than corn husks, and it adds bacon and achote to half the tamales. Chamorros also make a sweet tamale with tapioca (tamåles mendioka).
Chamorros got the word "chalakilis" from Mexican "chilaquiles" (another word from Nahuatl, not Spanish), but that's as far as the resemblance goes. Mexican chilaquiles is made up of fried corn tortilla quarters, topped with salsa, or mole, eggs, chicken, cheese or sour cream, in a variety of styles. Chamorro chalakilis is made with toasted rice, achote and chicken.
ATULI
Chamorro rice porridge
From the Mexican (Nahuatl) atole
ATULIN ELOTES
Elote is a Mexican (Nahuatl) term for
"corn on the cob"
ACHOTE
From the Nahuatl achiotl. A plant bearing seeds used for their red pigment.
KAMUTI
From the Mexican (Nahuatl) word camote (sweet potato)
CHAMPULÅDO
From the Mexican dish champurrado, which is atole with chocolate
KAKAGUÅTES
Is the Chamorro form of the Mexican cacahuate, or peanut
CHOKOLÅTE
Yes, you guessed it, it's from a Nahuatl word : chocolatl
PAPALOTE
The Chamorro word for kite is from a Nahuatl word
TOMÅTES
The original word, tomatl, is from Nahuatl
SAKÅTI
From saka-tl, a Nahuatl word for weeds.
HIKAMA
Is a Mexican turnip. Grown in the Marianas.
KOMMAT
The flat metal dish used to press titiyas. It comes from the Nahuatl word comalli, with the same meaning.
METÅTE
A grinding stone. Also from the Nahuatl language of Mexico.
Metåte from the Marianas
Chamorros learned to grow, cook and eat corn and use the metåte from the many Mexican soldiers who settled on Guam.
hikama comes from the Nahuatl xicama(tl)
Researcher: Chamorros have Native American "Mexican" ancestors
The lead scientist of a study examining the genetics of Chamorros said it was “a huge surprise” when researchers discovered a connection between Mexican Native Americans and the indigenous people of Guam and nearby Pacific islands.
Miguel Vilar, a molecular anthropologist and science writer, presented his findings in a lecture Tuesday at the University of Guam.
Vilar is the science manager for National Geographic’s Genographic Project, an initiative that seeks to use DNA from participants to discover human genetic roots.
No seat was left vacant in the crowded University lecture hall during his speech. Remaining audience members had to stand elbow-to-elbow along the sides of the room.
“At first I couldn’t figure out what it was,” Vilar said, describing the discovery of Native American ancestry in Chamorro DNA. “I was thinking they were actually Native Americans that migrated over here.”
But history books pointed to a more likely answer, he added. Long ago, people from the Mexico region came to Guam, and depending on when they came, they could’ve already been part of a mixed European-Native American gene pool, he said.
“Those were the people coming over and that would explain the Native American (genes),” he said. “But it was unexpected.”
The study examined DNA from 200 participants that were collected in two separate time periods — the first being in the ’90s and ’00s. In that timeframe, DNA was collected from 122 individuals. Eighty-five were from Guam, 31 were from Saipan and six were from Rota.
The participants from the sample were Chamorro, Carolinian and a combination of the two.
In 2013, about 85 new participants from Guam submitted DNA samples. About 69 of the new samples were Chamorros.
Results from the study confirmed linguistic and archaeological evidence that Chamorros originated somewhere in Eastern Indonesia, Vilar said.
And, additionally, Vilar said the data showed Native American ancestry in Chamorro DNA.
That finding was “a huge surprise,” he said.
Documentary about Chamorros released on DVD, Blu-ray
In just about all of the strains of Chamorro DNA, Vilar said findings showed 3 to 4 percent of Native American ancestry.
“Some were as high as 7, some, 0 to 1 percent,” he said. “Three to 4 percent was common.”
Vilar said results of his research found Mexicans had about 50 to 70 percent Native American ancestry.
“Spanish people were bringing people over from Mexico by the 17th century, mixing with the Native American population in Mexico,” he said.