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Stuffed Foods in the Hispanic World

Cornbread stuffing, this and many more recipes below
I a study of stuffed foods provides a lens into different Hispanic food traditions over time, place, and space. For instance before 1492, the Spanish on the Iberian Peninsula stuffed breads with meats and vegetables which they called empanadas. In Mesoamerica Amerindians stuffed corn husk with ground corn, veggies, meats, fish, and poultry which they call tamales. Starting in the 1880s black U. S. and Caribbean migrants working on banana plantations in the Caribbean Basin would make tamales with banana leaves. Writer Langston Hughes describes a “roast duck stuffed with pears and turkey with mole sauce," he enjoyed in Toluca Mexico during the era of the Mexican Revolution (1910-1920). Below are links to a bunch of story related recipes. 

Tamales Stories With Recipes: http://www.foodasalens.com/search?q=Tamales

Mole Stories With Recipes: http://www.foodasalens.com/search?q=Mole

Empanada Stories With Recipes: http://www.foodasalens.com/search?q=empanada+

Pulpería and Wine Culture in Colonial Argentina

The Moor's Influence on Hispanic Cookery