I'm doing a report on Mexican cusine, and I need to know how the Mexicans prepare their food.
. What is the focus of meal planning? – size, number of courses; What types of specialized equipment does this culture use in preparation or presentation of foods?
I'll share some information… The focus of the meal planning is often to make double the amount needed for the people that will be attending. Say there is a fiesta, then the cooks make extra food so the guests can take home and enjoy for a few days. And the extra food isn't just staples like beans and rice, they may make extra main courses (like extra tacos or tamales) or even extra sweets like cookies and cakes. If the cook is preparing food for just close family, then he or she makes enough for everyone to eat twice (many people get seconds), plus enough to last for the next day or two. One example of this is when the cook prepares soup in an olla (a large pot). It can be meatball soup (albondigas), caldo de res (beef soup) or caldo de pollo (chicken soup). These soups keep well after they are done, and last in the fridge for days. The number of of courses varies by occasion. Usually (no matter what the occasion or type of meal) tortillas and salsa are served. These two things never fail, even if the cook has prepared a pot of soup! Meals usually consist of about 3-5 items: A main dish, like enchiladas, two side dishes most commonly rice and beans, a simple, 'no frills' green salad and the tortillas and salsa. Beverages and desserts vary. As far as special equipment goes, many cooks pride themselves on a homemade salsa made in a molcajete (known in English not too commonly as morter and pestle). It's a tool made of volcanic rock that has a hollowed out area to add the salsa ingredients, then you blend and crush the ingredients together with a small stone called the mano. The salsa made this way comes out really good and tasty (cannot compare to jarred or canned salsas). When preparing 'aguas frescas' (which look like fruit juice, but have more water in them), the cook cuts up some fresh fruit (just about any kind will do) and puts it through a strainer. The seeds are removed. Water is added to the fruit pulp, along with ice and sometimes some sugar (depends on the ripeness and sweetness of the fruit). When preparing any type of agua fresca for a party, it's put into a garrafon, jarron, o vitrolero (known by all those names in Spanish, it means, a very deep, large, transparent, wide glass jar). It makes the drink look so appealing and refreshing! As far as desserts go, they can be simple and elegant, to outrageously ornate. The simple elegant ones are usually cookies or empanadas (turnovers) that are arranged in a simple elegant fashion on a plate. There are usually tons of these at parties (especially weddings or quince a~nos parties), enough for guests to take home if they want to. The more elaborate, rich desserts would be something like a tres leches cake that everyone will get a piece of. It is delicate and rich, so mostly everyone finishes it off at the party, as opposed to taking any of it home. It is often presented for serving on decorative, glass cake stand. I know many others gave very good responses. I hope my answer helps you as well. I am speaking out of experience with my own Latino family:)
Yay! The audio worked this time. Enjoy!