The Italian and the Mexican food

By Amaury Aranda Martnez

Teacher Carlos Beltran
First, we need to think about both countries, because when we talk about a country we
talk about the culture, the people, the climate and the regions behind; why is it
important? Because the region and the environ give us the tools to make our cultures
and its linked directly with the food. For example: in a climate with snow it is very
difficult to the fruits to grow up and with a lot of heat, is very difficult get the ingredients
for a desert and that is an influence to the cooks because they use the ingredients they
can find in their respective environs. In conclusion the cuisine is directly influence by
the climate and the region.
The same rule is apply to another kinds of products, with a variation in the weather
and culture the people look for another methods to make the cheese, in both countries,
Mexico and Italy we have cheeses but the procedures are distinct making cheeses
those we can only find in the respective country. In Italy we can find: Parmigiano,
Gorgonzola, Mozzarella, Provolone, Asiago, Piemonte & Taleggio. In other hand we
have Mexico where we can find the next cheeses: Botanero, Aejo, Oaxaca, Cotija,
Queso de Cabra, Doble crema, Manchego, Panela and Requeson.
This duality is very important in both cultures because the cheeses are part of the
plates, as the same case like the corn (in the mexican culture) and the wheat ( in the
italian cuisine), this two ingredients are the base of almost all the plates. The utilization
is very oppositive, in Mexico we have a lot of new faces of food, we eat in family
walking in the place the elotes, or in very importantes dates we share tamales ( with
mass of corn ) or in any occasion we eat a very very delicious tacos while in Italy, the
spaghetti is a plate know a global level with any kinds of pasta or the lasagna, a lot of
tourist visit Italy to eat those plates made by real Italians cooks.
However, its true that those two countries have contrast between them, there are
things that make them similar, when we talk about families, we found a very deep link.
The family is the main theme in the italian/mexican dinner, the quantity of food must be
enough to full the stomachs of the members, in Italy you need to serve a great quantity
of food it must be plentiful and in Mexico the tradition says that the grandmother always
will serve you more. Nevertheless, the little variation is that in Italy the kids are serve
first while in Mexico we have no order to serve by reason of all the members in the
family are important.
Finally I want to underline that both of this cuisines are very rich in their own way but
are similar at the same time, the principal ingredients and the love in the plates make of
them a great treasure in our home: the earth.