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Show D2 LIFETIMES Sept. 27, 1991 H.I!top Times Experts soy 'ire pomiislhi Editor's note: September is Hispanic Heritage Month. Food is a large part of any ethnic identity. 66 by Rudi Williams American Forces Information Service Hispanic cuisine, like American-stylcooking, has been influenced by immigrants from Africa, Europe, Asia and Hispanic countries. There are as many styles of cooking as there are Spanish-speakine g countries. "We need to educate people about the differences in Hispanic foods. The food is basically the same, but prepared differently in each country," said Marine Corps Sgt. Maj. Rafael A. Candelario of the 3rd Fleet Service Support Group in Okinawa, Japan. When military dining facilities and clubs have special ethnic food nights, Brig. Gen. Josue Robles Jr. would like to see a larger variety of Hispanic foods. "Everybody seems to associate Hispanic foods with tacos. burritos, chili, tortillas and refried beans that's Mexican food," said Robles, director of the Army budget. Real Mexican cuisine, he said, is the second most popular in the world, second only to Chinese cuisine. It consists mostly of poultry, a large selection of seafood, vegetables, grains and a lot of fresh fruits. "Real Mexican food is not hot. That's the stereotype, the chili powder story," said Pete Montesinos, owner of Enriqueta's Restaurant in Washington, D.C. "We use more than 200 varieties of dried peppers for flavor. Some are hot, some mild, some sweet. "When the Spaniards came, they enriched Mexican cuisine, but didn't change it," Montesinos explained. "Their style of cooking was absorbed into the Mexican cuisine. Before the Spaniards, everything was boiled, baked, steamed or grilled nothing was fried. The use of pork did not exist, except for wild boar. The Spaniards brought rice pit-roaste- d PICKUP AM-F- Cassette M Moldings & Stripes 99 Joiut Robles Jr. Dnectof o( the Army budget Montesinos divides Mexican cooking into three types. Gourmet cuisine uses ingredients from all over the world and is typified by such dishes as en chiles en nog ada stuffed peppers with walnut sauce. Regional cooking, the "original Mexican food," includes roast venison with pumpkin seed sauce, pheasant and red snapper with fancy sauces." Typical cooking uses a lot of corn and flour dishes tacos, burritos, tortillas. It's equivalent to fast e gaz-pach- well-ripene- to Mexico; beans are a Mexican food." American-styl- "You can say the same thing for the folks from Central and South America; our foods are prepared differently," Robles emphasized. dish from Spain is paella. Lisa The Meruvia of the U.S. Information Agency said paella Valenciana, which many Spaniards claim is the best, is prepared with rice, chicken, beef, lamb, shrimp, mussels, lobster and Spanish sausages. Paella, originally a dish made of leftovers, and a cold soup made with tomatoes, oil, garlic and lemon, was first made with vegetables after they could no longer be used for salads. Arroz con polio is also a popular dish in Spain as well countries. as in other Spanish-sptakin- g In South American countries like Argentina, Paraguay and Colombia, the main dishes are made with a lot of different types of meats. "The main dish of Argentina, for example, is a barbecue that can be cooked at your table all kinds of beefsteak, heart sausages, includes that potatoes and vegetables," said Meruvia. "A dish called morcilla that's made from cow's blood is also popular. Paraguay is known for having huge shrimp and escabeche truche (trout sauteed with onions and tomatoes). San Cocho is one of the main dishes in Colombia. It's a soup made of different kinds of meats, potatoes, yucca (similar to sweet potatoes), chicken, beef, lamb and rice. "Central American cuisine also has a lot of meats prepared with various sauces, empanadas (meat pies), cheeses, black beans and rice and a lot of world-famou- s Paraguay is known for having huge shrimp and trout sauteed in onions and tomatoes. Brig. Gen. fedl onft !kif food. "Puerto Rico has its own totally different set of foods," said Robles. "Some Mexican food is too spicy for a lot of Puerto Ricans. There are some things I like from my heritage that my mother made when I was a young kid arroz con polio (chicken and rice), bacalao (a dish made from dried, salted cod fish), lechon asado (roast pork). "Rice and beans are staples of the average Puerto Rican. There are several dishes made with the indigenous vegetables. d par-rillad- a, sweets," Meruvia said. "We can't run a smorgasbord restaurant-typmenu that has samples of all Hispanic foods, but we ought to try different foods on different days from different parts of Hispanic culture," Robles said. "That's more awareness for everybody, including Hispanics. It gives them a little taste of home." e SEPT. & OCT. IS WINDSHIELD REPAIR MONTH. CALL US FOR A SPECIAL PRICE ON WINDSHIELD REPAIRS. Approved By All Insurance Companies mm NO CASH NEEDED! $159 per month, 60 months TTfdT JjJJjjJ tan Hills & Lay DODGE 650 North Main, Layton Payment computed excluding tax & 546-245- 6 lie 9.9 VR OAC. JlLaiuUwm BANQUET FACILITY B.B.Q. 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