MexicanImmigration(1800s1900s)

Pozol(LacticAcidBacteria)
Lorelis Castro
Mexican immigrants migrated to the United States for many reasons. From the
Mexican-American War, Mexican Rights, The Mexican Revolution, The Gold Rush, The
Bracero Program, to Mexicans poor school system, they have all had bad or good
impacts in Mexican Immigration. The Mexican-American war left Mexican migrants to
either become an American citizen or stay a Mexican citizen. Mexican Rights are
something that even after all this time they still dont get treated equally. The Mexican
Revolution left all of the immigrants to want to be as far away as possible from wars,
wanted to find peace somewhere else, the United States. The Gold Rush brought many
different immigrants including Mexican migrants, they wanted a big amount of gold for
themselves, instead they had to deal with the discriminations and bad treatment. The
Bracero Program was an opportunity for the migrants to come over to the U.S., they got
cheap labored jobs, they only thought of it as a new chance. The poor school system in
Mexico was a reason why parents wanted to come to the U.S., it is because they all
believe that here they will have a better chance of being successful and will know what is
the right path to choose. Pozol is a drink that is consumed in the south of Mexico in the
states of Tabasco and Chiapas.
Fermentation is the chemical breakdown of a substance by bacteria, yeasts, or other
microorganisms.
Pozol is a fermented corn drink, which is originated from Mexico. The
process took to make pozol was mixing corn flour and water to make it moist, then add
cacao powder. Then let it sit for three days in banana leaves, which is where the
fermentation happens. After the 3 days you mix it with water, sugar and ice.Then it is
ready to drink. You drink pozol because it helps your digestive tract and it supplies the
nutrients you need. It is a thirst-quencher which has also been used to fight diseases. A
nixtamalization process takes place when you boil dried corn kernels in lime water.
after
that process it is rolled into ball and out into banana leaves. During that process the lime
creates an acidic environment, which is a lactic acid fermentation process. The longer it
ferments the more sour it turns into.
The substantial loss in folic acid could be due to
metabolism by bacteria, particularly Lactic-Acid Bacteria in the masa.

TheCultureofCultures2015