IF Latin America Review

What 3 Aztec agricultural crops make up the "Three Sisters"?

• maize, squash, beans

• maize, avocado, beans

• rice, avocado, beans

• rice, squash, beans

Also known as Mexican husk tomato

• Plantain

• Tamale

• Tomatillo

• Cassava

finely ground dried corn kernels that have been cooked and soaked in limewater and made into a dough used to make tortillas

• Sope

• Pozole

• Masa

• Tomatillo

Mexican fried corn flour cup topped with refried beans, lettuce and veggies

• Sope

• Pozole

• Taco

• Enchilada

Cooked corn on the cob, smothered in mayonnaise and topped with cojita cheese, chili powder and lime juice

• Enchiladas

• Taco

• Elote

• Pozole

A stew that’s made with hominy (dried corn) and meat, garnished with cabbage, chile peppers, radishes, avocado, cilantro or limes.

• Carnitas

• Elote

• Mole

• Pozole

This is considered the "National Dish of Mexico"

• Mole

• Tacos

• Elote

• Enchiladas

A thick, dark sauce, containing a variety of chiles, spices, fruit and nuts. Often chocolate is added.

• Pozole

• Sope

• Mole

• Tamale

Mexican pork slow cooked for several hours until very tender.

• Carne Asada

• Carnitas

• Pollo Pepian

• Pico de Gallo

Main staple ingredient in Central America that accompanies nearly every dish

• Rice

• Tortilas

• Avocados

• Plantains