Heroes [Solved] Mexican Influence around the World Thread

Mămăligă (Romanian pronunciation: [məməˈliɡə] (About this sound listen)) is a porridge made out of yellow maize flour, traditional in Romania, Moldova, and Western Ukraine.

Historically a peasant food, it was often used as a substitute for bread or even as a staple food in the poor rural areas. However, in the last decades it has emerged as an upscale dish available in the finest restaurants.

Historically, porridge is the oldest form of consumption of grains in the whole of humanity, long before the appearance of bread. Originally, the seeds used to prepare slurries were very diverse as millet or einkorn.

Before the introduction of maize in Europe in the 16th century, mămăliga had been made with millet flour, known to the Romans as pulmentum. Moreover, the Romans ate so much of it that the Greeks called them pultiphagonides (porridge eaters).

Maize was introduced into Spain by Hernán Cortés from Mexico and spread in Europe in the 16th century. Maize (called corn in the United States) requires a good amount of heat and humidity. The Danube Valley is one of Europe's regions ideal for growing maize.

A Hungarian scholar documented the arrival of corn in Timişoara, Banat region, 1692.[3] In Transylvania, maize is also called 'cucuruz',[4] which could imply a connection between Transylvanian and Serbian merchants, kukuruz being a Slavic word.[5] Some assume it was either Şerban Cantacuzino[6][7] or Constantin Mavrocordat[8] who introduced corn in Wallachia, Maria Theresa in Transylvania[9] and Constantine Ducas in Moldavia[10] where it is called păpuşoi.[11] Mămăligă of millet would have been replaced gradually by mămăligă made of corn. The corn then become an important food, especially in the fight against famine which prevailed in the 17th and 18th centuries.[12]

Historian Nicolae Iorga noted that farmers of the Romanian Principalities grew corn since the early-to-mid-17th century.[13]

Polenta

Polenta cake

Polenta (Italian pronunciation: [poˈlɛnta][2][3]) is a dish of boiled cornmeal that was historically made from other grains. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. The dish is associated with Northern and Central Italy.

Polenta has a creamy texture due to the gelatinization of starch in the grain. However, its consistency may not be completely homogeneous if a coarse grind or hard grain such as flint corn is used. The variety of cereal used is usually yellow maize, but buckwheat, white maize, or mixtures thereof may be used. Coarse grinds make a firm, coarse polenta; finer grinds make a creamy, soft polenta.[4] Polenta is a staple of Northern Italian cuisine (and, to a lesser extent, a Central Italian one, e.g. Tuscany)[1] and its consumption is traditionally associated with lower classes, as in times past cornmeal mush was an essential food in their everyday nutrition.

As it is known today, polenta derives from earlier forms of grain mush (known as puls or pulmentum in Latin that were commonly eaten since Roman times. Before the introduction of corn (maize) from Mexico in the 16th century,[6] polenta was made from starchy ingredients like farro (wheat), chestnut flour, millet, spelt (wheat), and chickpeas.

In the Trieste area of northeastern Italy, it is eaten either with cuttlefish and tomato broth (the Venetian tradition), with sausage (Austrian influenced), or with cooked plums (an ancient recipe). Polenta can also be prepared with porcini mushrooms, rapini, or other vegetables or meats, such as small songbirds (in the case of the Venetian and Lombard dish polenta e osei).

Chocolate chip cookie

Mexican Ingredients =Chocolate and Vanilla

A chocolate chip cookie is a drop cookie that originated in the United States and features chocolate chips as its distinguishing ingredient.

Chocolate milk is sweetened chocolate-flavored milk. It can be made by mixing chocolate syrup (or chocolate powder) with milk It can be purchased pre-mixed .

HAWAII

Mexican Vaquero
In 1832, Kamehameha III sent one of his high chiefs to California to hire cowboys who could round up wild cattle and teach Hawaiians cattle and horse handling skills. Three Mexican vaquero (cowboys) named Kossuth, Louzeida and Ramon began working on Hawai`i island, first breaking in horses to turn them into working animals, then rounding up and handling hordes of cattle.

Hawaii's cowboys became known as paniolo, a corruption of español, the language the vaquero spoke. The term still refers to cowboys working in the Islands and to the culture their lifestyle spawned.

Hawaiians proved themselves avid students, quickly picking up horsemanship, roping and other skills.