Un día de vida en Espana.
The Spanish- speaking world has its own rhythm
of life, influenced by climate and culture. In Spain the working
day has always been shaped by the summer heat; the main meal of
the day (la comida or el almuerzo) being eaten between 2 and 3 p.m
followed by the siesta. Work starts again at 4 or 5 p.m. and continues
till 7:30 or 8:00p.m. with supper (la cena) following at 9 or 9:30
p.m nowadays, however, this pattern is beginning to change, particularly
in big cities with air-conditioned offices, where the pattern of
life has become much more north European and the siesta is tending
to disappear.
In Latin America there has always been variation- because there
are other influences at work. Spain imposed its patterns on its
colonies-but today the impact of the United States has imposed a
different culture at work. Some factories and offices have a 9-to
5 or 10-to 6 working day still applies to most countries. In Mexico
the siesta is still observed-although for those who work in the
major cities and travel several hours to and from work, it is often
impossible to get home in time for lunch. Weather is still a powerful
influence. In the tropical heat many shops and businesses open very
early in the morning and by 11 or 11:30 a.m. close for a siesta
that extends into the cool of the early evening.
Así se acostumbra comer (Eating Habits)
Eating habits have changed substantially in Spain
and in large American cities in the last few years. Many working
people no longer enjoy the traditional leisurely lunch, la
comida o almuerzo at home during the week, opting instead for el
menu del día in a restaurant near their office, or a quick
meal, una comida rápida in a fast-food place. Many restaurants
serve el menu del día, known as la comida corrida in Mexico,
at reasonable prizes, with vino or an alternative drink, una bebida,
normally included in it. In smaller towns, though people still go
home for lunch, and at weekends the majority have the traditional
family lunch .
As with other meals, breakfast takes many different forms across the Hispanic world. For a Spaniard it might consist of a cup of coffee or chocolate and toast or fritters (churros), although some people nowadays prefer a bowl of cereals. In many parts of Latin America, breakfast is traditionally a more substantial affair: (papaya, melon, sandia, piña); in the northern part of Mexico, you might be offered huevos rancheros – fried eggs with tomato sauce, served on a tortilla base, a tortilla in Latin America is maize which becomes a dough (una masa) to make the corn pancakes (arepas in Colombia and Venezuela); although, in Spain una tortilla means something quite different- an omelette. Chilaquiles – made with chile, onions and cheese are also common in a breakfast. Beans (frijoles) are also eaten for breakfast in some areas in Central and South America, and in the coastal region of Ecuador, arroz con menestra (rice with lentil or bean stew) and plátano verde asado (grilled bananas) would be normal dishes. In many places, however, people simply have coffee, tea r chocolate with bread or toast.
Paella
In Spain there are many different varieties of ham, sausages (embutidos) and cheese. Here are some of them: Jamón: jamón de york, jamón Serrano, and the most exclusive jamón de jabugo- also known as pata negra; embutidos: different types of chorizo, salchichón and morcilla (black pudding) Queso: queso manchego (originally from La Mancha), queso de Burgos.
Each region in Spain and Latin America has its own dishes and special tastes. Soups, for example, are many varied: two traditional Spanish ones are el gazpacho andaluz – a cold vegetable soup and sopa castellana – one of the different varieties of garlic soup. In Latin America, too, the list is endless: examples include the Mexican sopa de tortilla – made with chicken, chilli and tomato and served with fried tortilla and avocado, and el sancocho from the Andean region – made with potatoes, yucca and beef.
The popular Paella is a golden rice dish which rates with the best rice dishes in the world. In Andalucía, paella is happy food, fiesta food, served for Sunday lunch or a picnic in the country. Beyond paella are more rice dishes which also make tasty eating
Spanish rice dishes originated in the eastern region of Spain, around Valencia, where rice has been cultivated since the Moors introduced it to Europe after the eighth century. The Spanish word for rice is arroz, which comes from the Arabic aruz.
Spanish Roasted Chicken
Drinks are different too. In Spain people drink wine, red or white (el vino tinto or el vino blanco) as well as beer (la cerveza) or cider (la sidra). The Spanish introduced these into Latin America, adding to the local brews like la tequila in Mexico (made from the sap of el maguey, the agave cactus) or la chicha in Peru, Bolivia and Ecuador (brewed from fermented maize). La sangria made of red wine, rum (el ron) and other liquors is also very popular in Spain.
If you speak Spanish, you almost certainly drink coffee-and lots of it. But there are almost as many was of taking it as there are people to do the drinking. You can drink it on its own (solo), with a little cold milk (con leche), in a small or large cup, hot or cold. You can drink it cold. (Frio) or iced (granizado). In Mexico black coffee is called Cafe Americano, else where in Latin America you would ask for un tinto. Mexican café de olla mixes coffee, cinnamon and raw sugar (piloncillo) in a clay pot. Or, in the south of the continent you might drink the bitter mate tea from a gourd through a silver straw.
