DOCSLIB.ORG

Analysis of Potential Factors Affecting Beef Consumption in Five States of Mexico

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Analysis of Potential Factors Affecting Beef Consumption in Five States of Mexico ANALYSIS OF POTENTIAL FACTORS AFFECTING BEEF CONSUMPTION IN FIVE STATES OF MEXICO By TAMARA 10 BEARDSLEY Bachelor ofScience Oklahoma State University Stillwater, Oklahoma 2001 Submitted to the Faculty ofthe Graduate College ofthe Oklahoma State University in partial fulfillment of the requirements for the Degree of MASTER OF SCIENCE December, 2003 ANALYSIS OF POTENTIAL FACTORS AFFECTING BEEF CONSUMPTION IN FIVE STATES OF MEXICO Thesis Approved: ~eSisA.~ ~~ ii ACKNOWLEDGMENTS Pursuing my master's degree in International Studies bas heen one ofthe most rewarding missions in my educational process. Writing a thesis has been one ofthe most challenging. To all the people who have supported me during the last two years, lowe this project to your encouragement and beliefthat I could do it. To Dr. Derrell Peel, my advisor and committee chair, thanks for your certainty that we could do a master's thesis in International Studies. More than just donating your time and funds to a graduate student who was not even in your d.epartment, you provided an idea, resources, patience, and humor to a project that was attimes a challenge for both ofus. Thanks for understanding my strange work hours, always having time for a briefing, and for showing me Mexico. You have sparked a lifelong interest in a fascinating country. Dr. Kelsey, thank you for your continued support and patience on this project. I have so much respect for your professionalism and research abilities, and I am honored to have you on my committee. Thanks for always taking the time to chat. Dr. Ray, I have so much enjoyed working with you over the last five years. You are always enjoyable to be around, compassionate and understanding, and a wealth of knowledge on international beef operations. Thank you for serving on my committee. To Dr. Maureen Nemecek and Dr. Wilkinson, thank you for your dedication to the SIS program and for supporting students pursuing the thesis option. Dwayne (Dr. Cartmell) and Shelly (Dr. Sitton) in agricultural corrnn.unications, thank you for the opportunity to work with you for a year as a teaching assistant, and for your continued support ofmy educational pursuits and career goals. III To Kay Ellis ofthe Office of University Research Services, thank you for providing my graduate assistantship and the experience working with university research this past year, as well as many nights and weekends use ofoffice space to complete this project. To an ofmy outstanding professors in my gr.aduate and undergraduate work, thank you for providing me with an education I am proud of, knowledge to base my future successes upon, and a pride in Oklahoma State University. My inspiration for pursuing a master's d.egree and my role model behind true academic pursuit was my dear friend Travis Choat, who was always there to listen to my complaints and cheer me on my accomplishments. Thanks for always being my friend, and for making me cookies. To Laurie Hueneke-"The Loo"-thank you for being my "bestest" friend throughout these past two years. Not only were you my sidekick in dasswork, smd-ying,. graduate association leadership, and social activities, but you were my inspiration to stick to my goals, learn the skills ofyoga and shooting pool, and be my own perSOll. Thanks to "Paul Down the Hall," for proving moral support and conversation during the late nights we were pushing deadlines to finish up our theses. To aU my Mexican friends, thank you for sharing your culture with me. You have taught me so much, not just how· to eat chiliquiles and how to speak. "Mexican," but you've shown me that language,. culture and distance are no obstacle to friendship. To all ofmy fellow gJaduate students in agricultnral communications, agricultural education, animal science, and the SIS program, thank you for your understanding ofthe whole "thesis process," and for your continued encouragement. iv To all my special "girls" who have been my best friends during my five years in Stillwater: Abby, AraceIi, Angelika, Becky, Carrie, Heather, Jamie, Jennifer, Jeanie, Jodn, Katrena, Laneha, Laura, and Ming, thank. you. You all have a very special place in my memories. Wade, Diana, Emma, Joe, Sally, Rena, Arthur, Martha, Bradley, Beth, Wes and Lou, thank you for being "my family" this past year. I will miss you all very much. Thanks to all my family and friends back in Montana for continuing to let me know I was missed back home, and for always reminding me where I come from. To my sister and brothers: Kari, Taylor, Jace and John Henry, thanks for always being just a phone call away, and a reminder that there is a lot ofwork needing done back home, so its time to get out ofschool! I would especially like to thank my parents for their unwavering support and encouragement throughout my entire life. Thanks to Dad for always telling me, "I knew you could do it," and to Mom for telling me "It'll aU be okay." Most ofall, I thank the Lord for blessing me abundantly. I am not reluctant to admit I have lived a rich and rewarding life thus far. I pray my future will follow His plans for me, and that I can share with others the blessings He has given to me. v TABLE OF CONTENTS Chapter Page I. INTRODUCTION " ··········.. · 1 Background and Settm' g ............................................................... " .., '" 1 Importance ofthe Cattle and BeefIndustries ,., 2 Defmitions ofBeefand Meat.. ·..············ ·· ····.. ······ 3 Statement ofthe Problem ······ 3 Purpose ofthe Study " , 4 Significance ofthe Study · 7 II. REVIEW OF THE LITERATURE 8 Demand Concepts , 8 Changes, in Income 10 Rural versus U'rban ' 13 Changes in Tastes and Preferences 15 Level of Education and Social Status 16 Tourism 18 Restaurants " 18 Emergence ofSupennarkets 20 Changes in Population Size and Composition..' 22 Household Size 23 Population Age 24 Ethnic Diversity, Culture and Traditions 24 Women Involved in Economic Activity 27 Geographic Location 28 Summary 29 III. METHODOLOGY 30 Research Design 30 Secondary Data Analysis '" 31 Variables 32 Content Analysis 33 Case Study on Supermarkets 33 PositivelNormative Analysis ................ _ .. 34 Subject Selection 35 Population and Sample.............................................. 35 Data Collection Procedure 36 Limitations ::::::~:::::~ :::~::::::::::::::::::::::36 Limitations ofGeneral Economic Analysis....................... 37 Limitations ofDescriptive Analysis : 38 Limitations ofSecondary Data Analysis : :::. 39 .... ............................. Vi Limitations ofContent Analysis 40 Limitations of Purposive Sampling 40 AssumptJ.·ons ofStudy ............................................................ 40 Summary 41 IV. FINDINGS 43 Secondary Data Analysis 43 Population · 43 Rural versus Urban and Density 43 Ejidatarios 46 Population by Age Groups 46 Fertility Rates 47 Index ofMasculinity 48 Geographic Aspects 48 Urbanization and Living 51 Housing by Number ofOccupants 51 Characteristics ofHousing 52 Education 53 illiteracy Rate 53 Selected Indicators ofEducation _ 54 Tourism 55 Tourism: National and International. 55 Hotels 56 Employment " 57 Women Involved in Economic Activity 57 Minimum. Wage " 58 Unemployment 58 Economic Activity by Sector 59 Ethnic Groups " " " 60 Ethnic Languages 60 Services Available 61 Content Analysis: Mexican Cuisine 63 A History ofCarne 63 Regional Flavor 65 Mexico City Cuisine 66 Jalisco Cuisine 68 Nuevo Leon Cuisine 71 Puebla Cuisine... 72 ................................... - .o . Yucatan Cuisine . 74 Common Meat Dishes ofMexico :.~:::~::~::::~~~~~::::::::::::::::~:::::76 Case Study: The Supennarket Sector of Mexico 77 Price and New Products................. 78 Changes in Distribution '" ::::::~~:~:::~:::::: ~:: :::::::::::::::::::::::79 Location and Development ofSupermarkets 80 Customer Profile " 80 vii Criticisms ofthe Supermarket Concept ········· 82 Traditional Markets and "'Mom and Pop" Grocers ·········.. ·· 83 'ns 84 Top TenI Supermarket Char_ ...... 0._ ............ •••••• ............. 0 .... "'..... ..... ..' ....... V. CONCLUSIONS AND IMPLICATIONS ·······.. ·..········ 86 Conclusions 86 Conclusions: Secondary Data Analysis 86 Rural Population 86 Average Age ........................................................................... , 87 Geographic Location 87 Housing by Number ofOccupants : 87 Characteristics ofHousing 87 Illiteracy Rate 88 Selected Indicators ofEducation 88 International Tourists 88 5-Star Hotels 89 Women in Economic Participation 89 Minimum Wage for Area , 89 Unemployruent Rate 90 Economic Activity by Sector 90 Ethnic Language Speakers 90 Conclusions: Content Analysis 90 Conclusions: Case Study 92 Implications 94 State Descriptions 94 Mexico City-The Melting Pot ofMexico 94 Jalisco-A Pretty Average State 96 Nuevo Leon-King ofBeef. 99 Pueb1a-The Traditional Agriculturist 102 Yucatan-A State ofContrasts 104 Porciculatores Data Comparison " 106 Creation ofRegions of Similar Beef Consumption 107 Areas ofFurther Research '" 11 0 Ethnic Tribes and Natives 110 Major Cities 111 Agricultural Production 112 CaB for Further Research ::::::::::~~::::::::::::::::::::::::::::112 VlU LIST OF TABLES Table Page 1. Average Monthly Consumption ofBeef~ pork and Chicken per Family, 1999 6 n. Leading Restaurant Chains in Mexico, 2000 19 III. Population: Urban and Rural, 2000 45 IV. Population: State and Largest City, and Density, 2000 45 V. Ejidatarios as Percent of Rural Population 46 VI. Crude Fertility Rates " 48 VII. Total Population, Men, Women and Masculinity Index, 2000 48 VIII. Percent ofHousing by Number ofOccupants, 1995
Load more

Recommended publications
  • Food Digital
    KI” y AYIK”AK IN MAYAN MEANS “DELICIOUS AND TASTY” ENTRIES “IIKS” CHILIS IN MAYAN Chile poblano filled with escamoles and Chukwa “Chocolate in mayan” goat cheese (25 min) Mulato chilli filled with oaxaca cheese Covered with black chilhuacle chili sauce covered with chocolate sauce and with jumiles and piloncillo $360 toasted almonds $95 Papadzules Picaditas of Chirmole (4 pieces) ”The king´s food” in mayan Black sausage spicede from Valladolid (3 pieces) Yucatan covered with chirmole sauce, Tacos of hard-boiled eggs, covered with onion and fresh coriander $150 pumpkin seed sauce $115 Or huitlacoche $135 Picaditas of Ejutla (4 pieces) Or Longaniza of Valladolid $150 Artisanal beef sausage from Ejutla in Oaxaca covered with Chilhuacle RED Picaditas with Escamoles (25 min) chilli from Oaxaca, fresh cheese and Four pieces with guacamole and onion $150 sauteed escamoles $360 Longaniza Oriental Escamoles (25 min) Black chorizo and sausage from Valladolid Sauteed with ACHILITO (a chilli from Yucatan, grilled served with sauce ha sikil Oaxaca) and served with guacamole pak (made with pumpkin seed and $360 tomato) $170 Platillo Yucateco Tacos del Sur-Este Longaniza of Valladolid, two tacos Two grasshopper tacos, two cochinita and two panuchos of cochinita pibil $165 pibil tacos and two picaditas with meat $170 Picaditas (4 pieces) Single $85 Botana Nucha (to share) combined (beef, pork or To make tacos chorizo from oaxaca) $120 Beef, pork, chorizo from oaxaca, cheese and guacamole $220 Temazcales Melted cheese with: Chorizo from oaxaca or beef
    [Show full text]
  • Guía Destinos De México 2020 Recomendaciones Que Inspiran
    RECOMENDACIONES MB marcobeteta.com GUÍA DESTINOS DE MÉXICO 2020 RECOMENDACIONES QUE INSPIRAN GUÍA DESTINOS 2020 1 RECOMENDACIONES MB 2 GUÍA DESTINOS 2020 RECOMENDACIONES MB GUÍA DESTINOS 2020 3 RECOMENDACIONES MB 4 GUÍA DESTINOS 2020 RECOMENDACIONES MB GUÍA DESTINOS 2020 5 RECOMENDACIONES MB l 2020 será recordado como un año Las recomendaciones que aquí presento quieren de transformaciones radicales. El Covid ser una inspiración para explorar, de acuerdo a las 19 y sus consecuencias han trastocado preferencias personales, las múltiples facetas que todos los ámbitos del quehacer humano nuestro país tiene por descubrir y con la certeza de que Ea nivel mundial. Pero, al igual que ocurre con tanto los hoteles como los restaurantes que aparecen cualquier cambio, durante este proceso hemos cumplen cabalmente las normas de salubridad. ido aprendiendo distintas formas de convivir y La credibilidad caracteriza a todas las publicaciones relacionarnos. avaladas con el sello MB y esta guía no es la excepción. De esta manera, poco a poco, aquellos espacios y En ella encontrará información puntual, actualizada actividades a los que nos vimos obligados a renunciar y veraz enriquecida con las vivencias, consejos y a causa de la pandemia se van recuperando. sugerencias de los miembros de la Comunidad MB Precisamente la idea de la nueva edición de la y un servidor. Guía de Destinos MB es retomar el placer de Además, a través de mis redes sociales y en viajar por México, apoyando e impulsando al marcobeteta.com es posible tener acceso a las mismo tiempo los esfuerzos de nuestra industria últimas novedades de los destinos de México y el restaurantera y hotelera.
    [Show full text]
  • The Best of the Yucatán, Tabasco & Chiapas
    1 TTHEHE BBESTEST OOFF TTHEHE YYUCATÁN,UCATÁN, TTABASCOABASCO & CCHIAPASHIAPAS by David Baird, Shane Christensen & Christine Delsol COPYRIGHTED MATERIAL 004_9781118027387-ch01.indd4_9781118027387-ch01.indd 1 66/10/11/10/11 111:291:29 PPMM 1 he Yucatán Peninsula welcomes more visitors than any other part of Mexico. Its tremendous variety attracts every kind of traveler with an unrivaled mix of sophisticated resorts, rustic inns, ancient Maya cul- Tture, exquisite beaches, and exhilarating adventures. Between us, we’ve logged thousands of miles crisscrossing the peninsula, and these are our personal favorites—the best places to visit, the best hotels and restaurants, plus must-see, one-of-a-kind experiences. The Best Beach Vacations Best The THE best BEACH VACATIONS W Cancún: Whether or not you believe Cancún is an unrelenting spring break party in which Americans compete with Mexicans for the city’s real identity— and I’d say the truth lies in the timing of your visit—you’re likely to agree this man-made resort has some of the most spectacular beaches in the country. The powdery white sand is complemented by warm Caribbean waters the color of a Technicolor dream; it’s so clear that you can see through to the coral reefs below. You can come here just to relax, but this is of course also one of the world’s most popular entertainment destinations. Cancún offers Mexico’s THE BEST OF THE YUCATÁN THE BEST widest selection of beachfront resorts, with more restaurants, nightlife, and activities than any other resort destination in the country. See chapter 4.
    [Show full text]
  • DESAYUNOS the Breakfast Bloody Mary $165 Revividor Y Fresquecito, Con Camarones, Ostiones, Manita De Cangrejo, Aceitunas, Apio Y Limón Amarillo Con Habanero
    DESAYUNOS The Breakfast Bloody Mary $165 Revividor y fresquecito, con camarones, ostiones, manita de cangrejo, aceitunas, apio y limón amarillo con habanero. Orden de fruta $110 Yogurt natural, granola hecha en casa y miel de abeja. Bowl de yogurt natural, matcha y plátano $145 Con coco tostado, moras, fresa, chía y sorbete del día. Chilaquiles rojos, verdes o divorciados $115 Crema, queso fresco, cebolla y cilantro. ·Cochinita pibil + $40 ·Pollo a las brasas + $25 ·Huevo frito + $20 Enchiladas Muelle Once (3) $150 Nuestra versión de las enchiladas quintanarroenses, rellenas de pollo, gratinadas y con salsa de chile guajillo, chile ancho, almendras y cacahuate, acompañadas de cebolla morada encurtida. Mini Torta de cochinita pibil $98 Tortita de cochinita pibil con frijoles puercos, aguacate, cebolla encurtida y salsa de chile habanero tatemado. Quesadillas doradas de maíz rellenas de chaya (3) $125 Con queso de hebra, acompañadas con cebollas encurtidas y ensaladita de col blanca. Papadzules del Muelle $135 Rellenas de cochinita, con la tradicional salsa de pepitas verdes, habanero y epazote acompañados de huevo y jitomate con comino. Avocado Toast ( 2 ) $115 Pan de masa madre a la leña, guacamole, arúgula y jitomatitos asados. ·Huevo al gusto + $20 ·Jamón de pavo + $25 ·Tocino + $30 ·Longaniza negra de Valladolid + $35 Molletes a la leña $110 Con queso gratinado, frijoles refritos y salsa pico de gallo. ·Longaniza negra de Valladolid + $35 ·Chorizo + $30 ·Jamón de pavo + $25 Croque Madame $125 Pan brioche gratinado a la leña con queso gouda y salsa bechamel con jamón de pavo y huevo frito. Huevos Benedict $115 Huevos pochados sobre muffin de polenta con salsa holandesa de chiles rojos.
    [Show full text]
  • Where Nomads Go Need to Know to Need
    Art & Cities Nature 1 Welcome Culture & Towns & Wildlife Adventure Need to Know worldnomads.com Where Nomads Go Nomads Where your way from coast to coast. the curl at Puerto Escondido, and eat the curl at Puerto Escondido, an ancient pyramid at Muyil, shoot Dive with manatees in Xcalak, climb MEXICO 2 worldnomads.com World Nomads’ purpose is to challenge Contents travelers to harness their curiosity, be Adam Wiseman WELCOME WELCOME 3 brave enough to find their own journey, and to gain a richer understanding of Essential Mexico 4 Spanning almost 760,000mi² (2 million km²), with landscapes themselves, others, and the world. that range from snow-capped volcanos to dense rainforest, ART & CULTURE 6 and a cultural mix that’s equally diverse, Mexico can’t be How to Eat Mexico 8 contained in a handful of pages, so we’re not going to try. The Princess of the Pyramid 14 Think of this guide as a sampler plate, or a series of windows into Mexico – a selection of first-hand accounts from nomads Welcome The Muxes of Juchitán de Zaragoza 16 who’ve danced at the festivals, climbed the pyramids, chased Beyond Chichén Itzá 20 the waves, and connected with the locals. Meeting the World’s Authority Join our travelers as they kayak with sea turtles and manta on Mexican Folk Art 24 rays in Baja, meet the third-gender muxes of Juchitán, CITIES & TOWNS 26 unravel ancient Maya mysteries in the Yucatán, and take a Culture Mexico City: A Capital With Charisma 28 crash course in mole-making in Oaxaca.
    [Show full text]
  • Study of a Contemporary Diet in One Household in the Yucatan Ericka K
    Western Kentucky University TopSCHOLAR® Honors College Capstone Experience/Thesis Honors College at WKU Projects 12-8-2014 Study of a Contemporary Diet in One Household in the Yucatan Ericka K. Hardin Western Kentucky University, [email protected] Follow this and additional works at: http://digitalcommons.wku.edu/stu_hon_theses Part of the Food Science Commons, and the Nutrition Commons Recommended Citation Hardin, Ericka K., "Study of a Contemporary Diet in One Household in the Yucatan" (2014). Honors College Capstone Experience/ Thesis Projects. Paper 522. http://digitalcommons.wku.edu/stu_hon_theses/522 This Thesis is brought to you for free and open access by TopSCHOLAR®. It has been accepted for inclusion in Honors College Capstone Experience/ Thesis Projects by an authorized administrator of TopSCHOLAR®. For more information, please contact [email protected]. STUDY OF A CONTEMPORARY DIET IN ONE HOUSEHOLD IN THE YUCATAN A Capstone Experience/Thesis Project Presented in Partial Fulfillment of the Requirements for the Degree Bachelor of Science with Honors College Graduate Distinction at Western Kentucky University By Ericka K. Hardin ***** Western Kentucky University 2014 CE/T Committee: Approved by Dr. Karen Mason, Advisor Professor Susann Davis _______________________ Advisor Ms. Ami Carter Department of Family and Consumer Sciences Copyright by Ericka K. Hardin 2014 ABSTRACT The history of the Yucatan has played a major role in the development of the food system of the area and the nutritional status of the population. Originating from an agricultural based diet, which forms the foundation of the traditional Yucatan diet, there has been a recent shift away from whole and natural foods to a more processed and convenient food supply due to the influx of American products and culture.
    [Show full text]
  • The Ingredients in Yucatán Cuisine* Elsie Montiel
    22 MORALES. Yucatan Cuisine:Layout 1 4/4/09 10:16 Page 104 The Ingredients in Yucatán Cuisine* Elsie Montiel Mérida’s central market, a quick lesson in the basic colors and flavors of regional cooking. ne undeniable attraction of the Yucatán peninsu- region is the fact that relatively few ingredients are needed la is its cuisine, a delicious result of the culinary to prepare a wide variety of dishes. Whether in a Yucatán Opairing of European and local influences. This family cupboard or the walk-in storeroom of a five-star res- combination has resulted in such unparalleled, exquisite taurant, you will find certain basic ingredients with which dishes, that many outsiders have become permanent afi- housewives and great chefs prepare the dishes you will cionados of the unmistakable flavor of Yucatán cuisine. never tire of. Perhaps the most interesting thing about this gastronomical To start: achiote (annatto seed paste), used to prepare the best-known Yucatán dish, pibil pork, plus chicken, fish and a host of other dishes. Another basic is banana leaves, * Information provided by Isabel Morales Quezada; written by sold in any local market. No authentic Yucatán table can be Elsie Montiel. without its Habanero chili pepper salsa —but, newcomers Photos of dishes by Rubén Vázquez. to chili peppers beware!— or red onions pickled in lime 104 22 MORALES. Yucatan Cuisine:Layout 1 4/4/09 10:16 Page 105 juice and spices; limes, sour oranges, garlic, fines herbes Lime Soup and spices like cloves, black pepper, oregano, cumin, corian- der and vinegar. Chaya, a local plant, is used to make the Ingredients most delicately flavored tamales and many other dishes.
    [Show full text]
  • Bruce Ucan the Mayan Café—Louisville, KY *** Fecha
    Bruce Ucan The Mayan Café—Louisville, KY *** Fecha: 9 de Febrero, 2015 Ubicación: Oficina en el segundo piso de The Mayan Café — Louisville, KY Entrevistador: Gustavo Arellano Ingeniero de Audio: Gustavo Arellano Transcripción: Gustavo Arellano Duración: Cincuento y ocho minutos Proyecto: Restaurantes Mexicanos en Kentucky Bruce Ucán — Mayan Café 2 [00:00:00] Gustavo Arellano: Mi nombre es Gustavo Arellano y estoy haciendo esta historia oral de restaurantes mexicanos para el Southern Foodways Alliance. Hoy, estamos en Louisville, Kentucky en Maya Café y la fecha es Lunes, 9 de febrero 2015. ¿Puede decir su nombre y ocupación? [00:00:17] Bruce Ucán: Claro, mi nombre es Herberto, H-E-R-B-E-R-T-O Ucán, U-C-A-N. Soy chef y co-propietario de Maya Café. [00:00:26] GA: Y ¿cuál es su fecha de nacimiento? [00:00:29] BU: Primero de marzo, '68 [00:00:32- BU: (Se ríe) Primero de marzo, ’68. ¿Puede contarnos un poco acerca de dónde nació especialmente para aquellas personas que no conocen el Yucatán, en especial la forma en que es diferente al resto de México? [00:00:44] BU: Pues, así que vivo en la parte central de la península de Yucatán que se llama Kantunil. Um, es entre Chichén Itzá y Mérida. Si cualquier turista va—.ha estado allí, que están familiarizados con el, ya sabes, mapa y esas cosas. Pero el—pueblo muy pequeño, ¿sabes? [00:01:06] ©Southern Foodways Alliance | www.southernfoodways.org Bruce Ucán — Mayan Café 3 GA: : ¿Cuál era el nombre del pueblo donde se de dónde? [00:01:09] BU: O, perdón.
    [Show full text]
  • Menú Comidas Y Cenas Para Zebra
    ENTRADAS VARIEDAD DE BOTANA YUCATECA $110 VARIETY OF YUCATECAN SNACKS $110 Plato mixto de botanas típicas de la región: A taste of four regional dishes: Codzito, Codzito, panucho de cochinita pibil, salbut panucho de cochinita pibil, salbut de de escabeche de pavo y longaniza de escabeche de pavo and longaniza de Valladolid. Valladolid. SALBUTES ESPECIALES $95 SPECIAL SALBUTES $95 Orden de tres salbutes: Escabeche de pavo, An order of three special salbutes filled queso relleno y cochinita pibil. with: Escabeche de pavo, queso relleno and cochinita pibil. PANUCHOS Y SALBUTES $95 PANUCHOS AND SALBUTES $95 Platillo tradicional: Tortilla frita rellena de A traditional dish: Fried tortilla filled with frijol con carne de pavo, aguacate y cebolla. black beans, covered with turkey meat, (orden de 3 piezas) avocado and red onion.(order with 3 pieces) PAPADZULES $75 PAPADZULES $75 Tacos rellenos de huevo, bañados en salsa de Tacos filled with hard boiled egg, covered pepita de calabaza y tomate. with a regional cabbage seed sauce and tomato sauce. EMPANADAS DE LA CASA $75 EMPANADAS DE LA CASA $75 Rellenas de queso de bola con chaya, Filled with edam cheese and chaya, cochinita cochinita pibil, escabeche de pavo, pibil, escabeche de pavo, with tomatoe sauce acompañadas con salsa de tomate. garnish. TARTAR DE ATÚN $180 TUNA TARTARE $180 Atún con aguacate, tomate, cebolla morada y Fresh cubes of sushi-grade tuna, with un toque de chile xcatic. avocado, tomato, red onion and a touch of xcatic. TOSTONES DE DZIC DE RES $90 TOSTONES OF DZIC OF BEEF $90 Carne de res deshebrada con cebolla morada, Grated beef with red onion, radish and rábano y cilantro,sobre una tostada de maíz.
    [Show full text]
  • Totopos Con Guacamole 8 Ensalada “Cesar” 10
    NIDO Brunch TOTOPOS CON GUACAMOLE 8 tortilla chips, guacamole & salsa ENSALADA “CESAR” 10 salad of kale, avocado, radish, pomegranate, almond, crisy quinoa, queso cotija & cotija dressing -- add chargrilled chicken thigh 3.50 MENUDO 7/13 chile guajillo soup, beef tripe, hominy, chile arbol, oregano, radish, onion, cilantro, lime & tostadita HUEVO CON CHORIZO DE COLIFLOR 14 scrambled egg, cauliower chorizo, pico de gallo, quesillo, avocado, black bean, arugula, cotija & salsa morita-tinga CHILAQUILES VERDES CON POLLO 15 tortilla chips in chile jalapeño-tomatillo salsa, pulled chicken, soft poached egg, crema fresca, onion, cilantro & queso cotija de cabra PAPADZULES CON CAMARONES 17 tortillas stuffed with parsnip-celery root puree, shrimp, pipian verde, fried egg, toasted pumpkin seed & salsa habanero tamulada HUARACHE DE CHORIZO CON HUEVO 16 corn masa, chorizo, scrambled egg, spinach, refried black bean & avocado-tomatillo salsa CARNE ASADA 18 grilled bavette steak, scrambled egg, potato, refried black bean, queso fresco, guacamole & salsa de chile cascabel GORDITA DE PANZA DE PUERCO 13 thick corn masa pocket, pork belly, lima bean purée, queso fresco, cilantro & chard-greens salsa --add fried egg 2.50 TACOS 12 two tacos of handmade tortillas w/ lling. served w/ mexican rice & pinto beans --slow braised beef / --carnitas pork / --chargrilled chicken thigh / --seasonal veggies OLLITA DE POBRE 13 pot w/ mexican rice, pinto beans, avocado, casera salsa & choice of meat or veggies above --add poached egg 2.50 PANCAKES DE REQUESÓN 6/11 ricotta cheese-lemon pancake, huckleberry, honey-lemon butter & dulce de leche **Without sounding preachy, we would like to point out that Nido's menu supports responsibly sourced ingredients as often as possible.
    [Show full text]
  • Idealizing Maya Culture: the Politics of Race, Indigeneity, and Immigration Among Maya Restaurant Owners in Southern California
    Diálogo Volume 18 Number 2 Article 7 2015 Idealizing Maya Culture: The Politics of Race, Indigeneity, and Immigration Among Maya Restaurant Owners in Southern California M. Bianet Castellanos University of Minnesota Follow this and additional works at: https://via.library.depaul.edu/dialogo Part of the Latin American Languages and Societies Commons Recommended Citation Castellanos, M. Bianet (2015) "Idealizing Maya Culture: The Politics of Race, Indigeneity, and Immigration Among Maya Restaurant Owners in Southern California," Diálogo: Vol. 18 : No. 2 , Article 7. Available at: https://via.library.depaul.edu/dialogo/vol18/iss2/7 This Article is brought to you for free and open access by the Center for Latino Research at Via Sapientiae. It has been accepted for inclusion in Diálogo by an authorized editor of Via Sapientiae. For more information, please contact [email protected]. Idealizing Maya Culture: The Politics of Race, Indigeneity, and Immigration Among Maya Restaurant Owners in Southern California M. Bianet Castellanos University of Minnesota Abstract: Based on an ethnography of Maya restaurant owners in Los Angeles, the article examines how Maya migrants use Yucatecan cuisine to negotiate the politics of indigeneity. In Mexico, Maya peoples are denigrated as “Indian.” In the U.S., Maya migrants are racialized as “Mexican.” These racialization processes are intended to discipline indigenous subjects both within and outside of national boundaries. By drawing on popular indigenous cultural symbols and tastes that reinforce an idealized Maya culture, Maya restaurateurs construct an alternative politics of recognition that opens the door for new conversations about what it means to be indigenous and Latino. Key Terms: Maya culture; Immigration; Entrepreneurs; Racialization; Los Angeles; Politics of Recognition n August 2014, the restaurant Chichén Itzá and the events transmit a positive image of Yucatecan culture Imarketplace Mercado la Paloma celebrated “El mes and cuisine to a broad audience.
    [Show full text]
  • Turismo Cultural: Rescate De Las Tradiciones Populares En El Municipio De Tekax, Yucatán, Comunidad Tekax De Álvaro Obregón
    ---------~ - - UNIVERSIDAD DE QUINTANA ROO DIVISIÓN DE CIENCIAS SOCIALES ECONÓMICO ADMINISTRATIVAS TRABAJO MONOGRÁFICO: TURISMO CULTURAL: RESCATE DE LAS TRADICIONES POPULARES EN EL MUNICIPIO DE TEKAX, YUCATÁN, COMUNIDAD TEKAX DE ÁLVARO OBREGÓN. PARA OBTENER EL GRADO DE LICENCIADA EN TURISMO PRESENTA: PERLA YANET SEGOVIA ZETINA DIRECTORA M.P. ÚRSULA GABRIELA SERRANO SORES ' ~ Universidad de ~ QtdutaLul Roo Oivision de Chmc:lag Sociales y Cc,>númku A11tulnl&tretives Chetumal. Quintana Roo, Diciembre 2018 ~ UNIVERSIDAD DE ~ ~ INTAN/\ Roo CONTROL ESCOLAR TITULACIONES r 1 UNIVERSIDAD DE QUINTANA ROO 1 DIVISIÓN DE CIENCIAS SOCIALES ECONÓMICO ADMINISTRATIVAS TURISMO CULTURAL: RESCATE DE LAS TRADICIONES POPULARES EN EL MUNICIPIO DE TEKAX, YUCATÁN, COMUNIDAD TEKAX DE ÁLVARO OBREGÓN PRESENTA: PERLA YANET SEGOVIA ZETINA Monografía elaborada bajo la supervisión del comité del programa de licenciatura y aprobada como requisito para obtener el grado de licenciada en turismo: LIC EN TURISMO COMITÉ DIRECTORA: LA SERRANO BORES ASESOR: ARQUEÓLOGO GUILLERMO~ QUEZ RAMÍREZ ) ASESOR: Universidad de ~::n----tl-tttttt-ttU a Roo M.T.E. MAYRA JOSEFA 01vlsion de Ciencias S01:lales y l:Nn1\mko AIJ111lnl~&r11U~1u - - --·-------....... Chetumal, Quintana Roo, Diciembre 2018 ~~ UNIVERSIDAD DE ~ Ql}INTANA ROO CONTROL ESCOLAR TITULACIONES 1 - ------------- 2 Dedicatoria Este trabajo se lo dedico con todo mi corazón a mi familia, que son quienes siempre estuvieron conmigo en las altas y bajas durante la carrera y estos dos últimos años. Agradecimientos Agradezco a dios por darme salud y vida para poder llevar a cabo esta meta en mi vida. Quiero agradecer a mis padres Ligia y Arcadio, por haber hecho tantos esfuerzos contra viento y marea para sacarnos adelante a mi hermana y a mí, los cuales para mí son un ejemplo de lucha y valentía para no darme por vencida nunca y siempre cumplir mis metas a pesar de todas las adversidades que se me presenten en la vida.
    [Show full text]