Bri, Dan, and Hannah

Big image

Dining Etiquette

1) Do not begin eating until the host says, "Buen provecho!"

2)The knife remains in the right hand, and the fork remains in the left

3) When not holding utensils, your hands are expected to be visible above the table: this means you do not keep them in your lap; instead, rest your wrists on top of the table (never your elbows)

4) When the meal is finished, the knife and fork are laid parallel to each other across the right side of the plate.

When Eating out:

Dining etiquette for paying the bill. Usually the one who does the inviting pays the bill. Sometimes other circumstances determine who pays (such as rank).

Dining etiquette for tipping. A 10 percent tip is usually sufficient in restaurants.

(Source :

Food Festivals in Mexico

Three Kings Bread Fiesta - some common foods or drinks on this day are..

Mexican Hot Chocolate


Three Kings Bread


Tala, Nayarit, Fiesta de Elote - Corn Festival

Cuetzalan, Puebla, Feria del Café - Coffee Festival.

Cholula, Puebla, Feria del Pan - Bread Fair.

(Sources :

Common Foods in Mexico

Chilaquiles - This popular traditional breakfast dish features lightly fried corn tortillas cut into quarters and topped with green or red salsa (the red is slightly spicier). Scrambled or fried eggs and pulled chicken are usually added on top, as well as cheese and cream. Chilaquiles are often served with a healthy dose of frijoles (refried beans).

Tostadas - tostadas are a simple but delicious dish involving corn tortillas fried in boiling oil until they become crunchy and golden. These are then served alone or piled high with any number of garnishes. Popular toppings include frijoles (refried beans), cheese, cooked meat, seafood and ceviche.

Enchiladas - Enchiladas date back to Mayan times when people in the Valley of Mexico would eat corn tortillas wrapped around small fish. These days both corn and flour tortillas are used and are filled with meat, cheese, seafood, beans, vegetables or all of the above. The stuffed tortillas are then covered in a chilli sauce making for a perfect Mexican breakfast.

Tamales- Tamales were first developed for the Aztec, Mayan and Inca tribes who needed nourishing food on the go to take into battle. Pockets of corn dough are stuffed with either a sweet or savoury filling, wrapped in banana leaves or cornhusks and steamed. Fillings vary from meats and cheeses to fruits, vegetables, chillies and mole. Remember to discard the wrapping before eating!

( Source: