Foodways: Mexican

Roughly 4% (30,000 people) in Northwest Ohio identify themselves as Hispanic, many of Mexican ancestry. Of this population, over half live in the Old South End of Toledo, Ohio, where many restaurants, tortilla factories, and stores support the culture.

Although small Mexican communities exist in towns like Toledo, Pemberville, and Bowling Green, there is a limit to the variety and authenticity of Mexican ingredients and spices.

In response, small, family-run markets often carry imported ingredients not found anywhere else in
Northwest Ohio.

Mexican-Americans have also Americanized their traditional cuisine, creating culinary hybrids at home and at most chain restaurants. Regardless, some timeless recipes and traditions continue to evoke generations of memories.

MIGRANT WORKERS
The abundance of rich farm land in Northwest Ohio has supported many job opportunities, bringing many migrant workers from Mexico and Texas since the 1940s. For some, jobs are seasonal, but others take root with their families, bringing with them generations of food traditions.
TAMALES
“Tamales are a traditional Mexican food. Usually, they were part of family gatherings and holidays, part of the Christmas and Thanksgiving tradition. Usually, the family would gather, the women would get together and have a great time doing all of the work necessary for the tamales, prepping the meat, chopping it. The cousins would play together. It was just a good family time.”
(From an interview with Theresa Rodriguez).
SALSA
Salsa refers to an array of sauces typically associated with Mexican and Southwestern cuisines. Much of the bottled salsa produced inside the United States consists of a cooked tomato base with herbs, spices, and chilies. Salsa also refers to raw tomato varieties such as green (tomatillo) salsa or pico de gallo, also known as “cock’s beak.”

In recent years, new, tropically-inspired variations commonly include lime, mango, mint, or pineapple.
Often consumed with tortilla chips, salsa has captured a significant portion of the American condiment market since the 1980s.
MENUDO
Menudo is a long-simmered, spicy soup made with tripe and hominy. It is usually eaten with tortillas or white bread, and garnished with oregano, diced onion, salsa, lemon, or lime.
Long considered “the breakfast of champions” in Northern Mexico and the American Southwest, Menudo is also thought to be a cure for a hangover.

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	Roughly 4% (30,000 people) in Northwest Ohio identify themselves as Hispanic, many of Mexican ancestry. Of this population, over half live in the Old South End of Toledo, Ohio, where many restaurants, tortilla factories, and stores support the culture. Although small Mexican communities exist in towns like Toledo, Pemberville, and Bowling Green, there is a limit to the variety and authenticity of Mexican ingredients and spices. In response, small, family-run markets often carry imported ingredients not found anywhere else in Northwest Ohio. Mexican-Americans have also Americanized their traditional cuisine, creating culinary hybrids at home and at most chain restaurants. Regardless, some timeless recipes and traditions continue to evoke generations of memories.


MIGRANT WORKERS The abundance of rich farm land in Northwest Ohio has supported many job opportunities, bringing many migrant workers from Mexico and Texas since the 1940s. For some, jobs are seasonal, but others take root with their families, bringing with them generations of food traditions.	TAMALES “Tamales are a traditional Mexican food. Usually, they were part of family gatherings and holidays, part of the Christmas and Thanksgiving tradition. Usually, the family would gather, the women would get together and have a great time doing all of the work necessary for the tamales, prepping the meat, chopping it. The cousins would play together. It was just a good family time.” (From an interview with Theresa Rodriguez).	SALSA Salsa refers to an array of sauces typically associated with Mexican and Southwestern cuisines. Much of the bottled salsa produced inside the United States consists of a cooked tomato base with herbs, spices, and chilies. Salsa also refers to raw tomato varieties such as green (tomatillo) salsa or pico de gallo, also known as “cock’s beak.” In recent years, new, tropically-inspired variations commonly include lime, mango, mint, or pineapple. Often consumed with tortilla chips, salsa has captured a significant portion of the American condiment market since the 1980s.	MENUDO Menudo is a long-simmered, spicy soup made with tripe and hominy. It is usually eaten with tortillas or white bread, and garnished with oregano, diced onion, salsa, lemon, or lime. Long considered “the breakfast of champions” in Northern Mexico and the American Southwest, Menudo is also thought to be a cure for a hangover.