Cinco de Mayo

Directly translated, the word taco means:

• One’s uncle
• A Mexican sandwich
• Special tortillas
• A plug or a bite
• Street vendor

Nachos were likely invented by:

• Victor Bergeron, founder of Senor Pico restaurants
• Igancio Ahaya, a Mexican restaureantuer
• A vendor at the Texas State Fair in 1964
• The founder of Chi Chi’s
• A street vendor in Los Angeles

The “combination plate,” consisting of refried beans, rice and a major item, was likely invented in

• Mexico City
• Los Angeles
• San Antonio
• Tijuana
• San Francisco

“Chili con carne” was popularized in:

• California
• Durango
• Texas
• Mexico City
• Yucatan

Mexican gum, “chicle,” a latex from the sapodilla tree, was introduced into the United States by:

• General Santa Ana, victor at the Alamo
• Juan Valdez, a coffee plantation owner
• Jose Marti, a poet and author
• Benito Juárez, president of Mexico
• Pancho Villa, Mexican rebel who invaded the United States

The only fast food chain that started in Mexico before it arrived in the US was:

• Del Taco
• Chi Chi’s
• El Pollo Loco
• Taco Bell
• Taco Casa

The first Mexican-American cookbook published in the United States was:

• Diana Kennedy’s The Art of Mexican Cooking
• Mariano Galvan Rivera’s Diccionario de Cocina o el Nuevo Cocinero Mexicano
• Erna Fergusson’s Mexican Cookbook
• Bertha Haffner-Ginger’s California Mexican-Spanish Cook Book
• Encarnación Pinedo’s El Cocinero Español

The chile pepper plant likely originated in:

• India
• Mexico
• Guatemala
• Bolivia
• Southwestern United States

The “Bell” in Taco Bell derived from:

• Glenn Bell, founder of the chain
• Bellflower , California, where the chain was founded
• A California Mission bell that was the symbol of the chain
• The shape of the tacos served at the fast food chain
• A bell which signaled that it was time to eat

The term “El plato nacional” refers to:

• Rice
• Beans
• Tamales
• Tacos
• Enchiladas

The term “mole” means:

• Avocado dish
• Chocolate
• Sauce
• Soup
• Chile pepper

The main ingredient for the green sauce served as a condiment at many Mexican restaurants in the United States is:

• Green tomatoes
• Green peppers
• Green onions
• Green tomatillos
• Green squash