American Food History #2: Spanish Influence Quiz

Answer: Spanish soldiers and priests

Some time before the English and other Europeans began to arrive in the New World, the Spanish were exploring and settling in what is now Florida and the Southwest. There is even evidence of a brief mission presence in the Chesapeake Bay area dating back to the late 1500's.

As a matter of fact, some English settlers were startled to find Indians with a knowledge of the Spanish language when they came ashore in the early 1600's. Spanish civilians were less likely to leave the comforts of home in large numbers due to the relative absence of religious persecution compared to the rest of Europe. That is as long as you were a Roman Catholic. Realizing that Spanish sailors generally went home in their ships, and that the English were the ones most prone to "transporting" their criminals and convicts, the first cooks and therefore the first European food influences in North America were compliments of the Spanish soldiers and priests.

Answer: Bees, Grapes, and Wheat

Most, if not all, of the early Spanish settlements were centered around a Catholic Mission dedicated to saving the savages. Among the first things the priests needed in addition to feeding their own personal needs were the implements for their religious services, Beeswax for candles, grapes for wine and wheat for the unleavened bread.

Answer: Olives

Although Olives were eventually introduced, into California in the 1800's, the Spanish brought their olive oil with them initially. Early on, they did bring from Europe and introduce into the American economy, Figs, Dates, and most importantly of all, Citrus Trees, which make a huge economic impact on Florida, Texas, and California today.

Answer: Honey

Even though wild honey had been harvested for centuries the Spanish brought, from Europe with them, the art of beekeeping and the beeswax and honey it produced. Avocados, Chili Peppers and Chocolate were all brought from "south of the border".

Answer: Tomatoes

Although it took some time for Chocolate to catch on, because it was bitter when unsweetened, it soon became wildly popular all over Europe and the world. Europe had their own versions of Chili Peppers, often from North Africa, and Cabrito (goat) was common enough.

However, the evil dreaded tomato was initially considered a poison fruit, being a member of the genetic family of the nightshade, which is indeed poison.

Answer: Sliced Squash

I' am sure that at some time someone did indeed put squash in enchiladas but here is the authentic recipe for:

Early Spanish American Stacked Enchiladas. (mildly modernized)

6-8 8" Flour Tortillas
2 cups Diced or shredded spicey beef or pork (generally cooked in lard)
1 Chopped raw onion
4 oz Stewed Green Chilis
2 Chopped raw tomatoes
1 cup Shredded white cheese such as goat or Jack

Start with a tortilla on a fireproof ceramic or glass plate and add a bit of each of the other ingredients with salt and black pepper on each layer, then another tortilla and repeat. Place in a hot (350 - 400) oven and bake till cheese runs. Notice this is not a "sauced" dish. Un-stack to serve with a red or green sauce on the side.

Answer: Both

Both! Posole is a type of corn soaked in an alkyli or lye water we call hominy as well as the name of a dish using hominy. Posole, or Pozole,the dish, is typical and popular today in many parts of Mexico and New Mexico. There is even a Mexican restaurant chain called Potzolcalle or "House of Pozole".

Early Spanish American Posole:

2 lbs Diced Pork (traditionally cooked in lard)
2 TBS Lard or oil
2 lbs White Hominy
½ cup Chopped onion
1 clove Garlic, chopped
½ tsp Cumin
½ tsp Mexican Oregano
Water to cover
Salt and black pepper to taste

Trim and cook the meat in fat with salt and pepper till brown then add water and simmer covered till meat falls apart. About 1-2 hours. Add all other ingredients and simmer for 20 minutes. Serve with a red sauce in soup bowls.

Answer: Sweet Dessert

Panocha or Penuche is a type of sweet, nourishing dessert made from sprouted wheat cooked a very long time with caramelized sugar. It can also be made with milk and refined Sugar Cane. It is still popular in Mexico and some South and Central American countries in one form or another.

Answer: Longhorn Cattle

Sheep, Goats, and Hogs were a familiar part of the Spanish diet from Europe as were beef cows, but the "Texas Longhorn" was something new altogether for them. They were described as strange creatures with huge horns and "covered with frizzled hair that resembles wool". Strange maybe but "delicious roasted" according to the early settlers. Camels were introduced into the southwest in the 1800's with only moderate success and not often eaten!

Answer: Corn Flour and Water

Simple traditional tortillas were and still are made with water and Corn Flour called Masa Harina, or Masa De Mais. That is all. The other answers are indeed a variation on the original but, not strictly traditional. Wheat flour tortillas are mostly an Americanization of the original cuisine as are Crispy Tacos and Nachos.

I hope you enjoyed this quiz about American Food and its history. Next, we will look at the next group of settlers or invaders depending on you point of view, the English.