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Chinese, Mexican and Italian - Three Popular World Cuisines

Updated on June 1, 2012

People like to eat Italian, Chinese and Mexican. This hub shares recipes and stories for these three popular cuisines.

There was a time as I was growing up when my parents met friends once a month for dinner at various international restaurants. I don’t remember all they tried but do remember them going to a Chinese restaurant. This was back in the 1960s, so Chinese food seemed much more exotic than it is now.

Today, Americans’ taste in food has expanded way beyond Chinese to include foods from the Middle East, Africa, all parts of Asia and Europe. Just recently, my husband and I went to an Asian fusion restaurant where we had Vietnamese spring rolls and I tried Pad Thai.

Chinese food is still one of the most popular cuisines Americans enjoy along with Italian and Mexican. They also happen to be three favorites my family has enjoyed over the years.


Dim sum appetizers, along with egg drop soup and fortune cookies add to the ambiance of a Chinese meal at home.
Dim sum appetizers, along with egg drop soup and fortune cookies add to the ambiance of a Chinese meal at home. | Source
Lo mein is a filling and fast dinner for my family
Lo mein is a filling and fast dinner for my family | Source

Chinese food is popular with Americans

There are several types of Chinese food – Szechwan is hot and spicy, Hunan is mild and Americans are most used to Cantonese. When my kids were younger, I would plan a special Chinese night. To make it more authentic we used chopsticks and small porcelain bowls and spoons for our Egg Drop Soup. I’d buy a bag of fortune cookies and my husband would stir-fry something in the wok as we all enjoyed our Chinese dinner.

Egg Drop Soup

  • 1 can chicken broth
  • 1 egg, beaten
  • wonton noodles
  1. Bring the broth to a boil.
  2. Slowly pour the beaten egg into the broth, stirring as you do.
  3. Ladle up into the Chinese bowls and pass the wonton noodles for a crispy topping.

My kids used to call this next recipe "Chinese spaghetti" because it has pasta and is cooked in a wok.

Chicken Lo Mein

  • 1-2 chicken breasts, boned and skinned
  • 3 T. soy sauce
  • 1 T dry or cooking sherry
  • 2 tsp. cornstarch
  • 8 oz. vermicelli, cooked according to the directions
  • ¼ c vegetable oil
  • ½ pound mushrooms, sliced
  • ¼ pound pea pods
  • 2 green onions, sliced into 1” pieces
  • 1 large red pepper, thinly sliced
  • ½ c water with 1 chicken bouillon cube in it so the cube dissolves
  1. Cut chicken breast into thin slices, suitable for stir-fry. In a medium bowl, mix the chicken, soy sauce, sherry and cornstarch. Set aside.
  2. In a 12” skillet or wok over medium-high heat, in hot oil, cook mushrooms, pea pods, green onions and pepper until tender-crisp, about 3-5 minutes. Remove to a bowl.
  3. In the same pan, cook chicken, stirring frequently until cooked, about 2-3 minutes. Return vegetables to pan, add water with the bouillon cube. Heat to boiling, stirring to loosen brown bits on the bottom of the pan. Add pasta; heat through.

330 calories /serving - Serves 6


What you need to make this simple but delicious salsa
What you need to make this simple but delicious salsa | Source
Salsa ingredients in a mini food processor
Salsa ingredients in a mini food processor | Source
Chips and salsa is one of my favorite snacks
Chips and salsa is one of my favorite snacks | Source

Mexican food adds spice to your meals

I love Mexican food as long as it isn’t too spicy. These easy recipes came from two friends. I get to eat them myself because my husband doesn’t like them. This salsa is processed so it is a smooth dip, unlike the pico de gallo, which is made up of chopped tomatoes and chili peppers.

Ginger’s Salsa

  • 1 can whole unpeeled tomatoes
  • 1 tsp refrigerated garlic
  • 1 T or so of chopped onion
  • fresh cilantro
  • 1 dried chili pepper
  • ½ of a fresh lime
  • salt
  1. Drain the tomatoes and put them in a mini food processor.
  2. Add the other ingredients, adjusting the amounts as you like. I love using cilantro so I use the leaves from about a dozen sprigs.
  3. Add the dried chilies but be careful when you do. The more seeds that fall into your processor, the hotter it will be.
  4. Squeeze half of the lime into the processor.
  5. When you have all the ingredients in, process them until smooth.
  6. Taste test with tortilla chips and adjust the amount of peppers and cilantro as necessary.

Ingredients for pico de gallo
Ingredients for pico de gallo | Source
Pico de gallo is a blend of tomatoes, onions, peppers and cilantro.
Pico de gallo is a blend of tomatoes, onions, peppers and cilantro. | Source

Pico de Gallo

  • Tomatoes
  • 1 Serrano pepper
  • 1 Anaheim pepper
  • 1 jalapeño pepper
  • chopped onion
  • cilantro
  • lime

The number of tomatoes you need really depends on how much pico you want to make. Since I’m the only one at home who eats this, I can adjust it so that I don’t make too much. If I’m making it just for me, I’ll use just a couple tomatoes and about a ¼ of an onion. I won’t use all of the Serrano or jalapeño because they are hotter than the Anaheim. The more you make this, the more you’ll get to know how hot you like it.

  1. Cut the tomatoes in half and scoop out the seeds and membranes, then chop the tomatoes. Put them into a bowl that will hold the amount of tomato and onion you’ll be using. Sprinkle the tomatoes with salt. Chop some onion and add it to the bowl.
  2. Slice the Serrano pepper lengthwise and scrape out the membrane and seeds. Mince the pepper and add to the bowl. Repeat with the jalapeño and Anaheim. If you don’t like your food too hot, start out with just a bit of the Serrano and jalapeño peppers – those are the hot ones. The Anaheim is a mild pepper. Add all the peppers to the bowl.
  3. Chop cilantro leaves and add to the bowl. I love cilantro so I always use a lot.
  4. Cut the lime in half and squeeze juice over the mixture of tomatoes, onions and peppers. Depending on how much you have in your bowl, you might want to start out with just half of the lime at first.
  5. Sprinkle again with some salt, mix it all up and refrigerate it for a few hours. This actually tastes better after the flavors meld for a while.

I like to just dip my tortilla chips into the pico but you can use it on fish, baked potatoes….probably more uses than I use it for. As I said, I like to just use it as a dip for my chips.


Manga! Italian dishes from Mama mia!

My older son loved the Godfather movies. When he turned 18, we had an Italian-themed dinner. I made Chicken Parmesan with a salad and garlic bread on the side. I set the table with a red and white-checkered cloth. An empty chianti wine bottle holding a candle sat in the middle of the table while The Godfather sound track played in the background.

Chicken Parmesan

  • Chicken breasts, boned and skinned, flattened
  • 1 Egg, beaten
  • bread crumbs
  • 1 jar marinara sauce
  • sliced or shredded mozzarella cheese

I actually can serve my family with just two large breasts. First, because we are not big meat eaters and second because once you flatten them, you can get a lot more out of them. Use however many breasts you need for your family.

  1. After boning and skinning them, use a heavy cup or a kitchen meat tenderizer to flatten the breasts. You want them pretty much the same thickness throughout.
  2. Dip the breasts into the egg, then coat with breadcrumbs. (I sometimes repeat this step to make a nicer breading but of course it adds calories.) Put the breasts on a plate and chill for about 30 minutes to ‘set’ the crumbs.
  3. Heat oil in a large skillet till hot. Cook the breasts in the hot oil, for about 10 mins or until cooked through, turning once to cook each side. When they are cooked, remove them to a paper towel. Drain the oil from the pan, return the meat to the pan and turn the burner to low. Pour some marinara sauce on each breast, then cover with cheese.
  4. Cover the pan and keep warm over low heat until the cheese melts

Here is another family favorite:

Spaghetti with Clam Sauce

  • 2 cans minced clams, drained (save the juice)
  • ¼ cup margarine
  • ¼ cup flour
  • 1 T lemon juice
  • salt
  • pepper
  • enough milk to add to reserved clam juice to make 2 cups of liquid

Melt butter, stir in flour, salt and pepper. Cook 1 minute, stirring with a fork to make sure it doesn’t burn and making a smooth paste. Slowly stir reserved clam juice/milk mixture, then stir in lemon juice. Cook until it thickens a little. Add the clams, heat through. Serve over hot pasta. Serves 4.


Which is your favorite world cuisine?

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    • Danette Watt profile imageAUTHOR

      Danette Watt 

      5 years ago from Illinois

      Thank you AdeelAthar!

    • AdeelAthar profile image

      Adeel Ather 

      5 years ago

      Simply loved the cuisines. yummy

    • Danette Watt profile imageAUTHOR

      Danette Watt 

      6 years ago from Illinois

      Thanks for reading and leaving a comment Sunshine625, I appreciate it. If I were voting, I think I'd have to vote Mexican as my fave although I enjoy all 3.

    • Sunshine625 profile image

      Linda Bilyeu 

      6 years ago from Orlando, FL

      I was going to choose all there cuisines as my favorite, but I went with Italian since all wasn't a choice. I had mexican for dinner tonight. Tijuana Flats is my favorite mexican restaurant. Very delish hub Danette!

    • Danette Watt profile imageAUTHOR

      Danette Watt 

      6 years ago from Illinois

      Thanks Perspycacious. I do enjoy cooking - get that from my mother who loved to cook. Thanks for reading.

    • Perspycacious profile image

      Demas W Jasper 

      6 years ago from Today's America and The World Beyond

      Good recipe choices and illustrations. No question: you are a pro in the kitchen (and your family is blest for it.)

    • Denise Handlon profile image

      Denise Handlon 

      7 years ago from North Carolina

      Yeah, thanks. I actually try to buy the thin sliced already-or I don't pound, but actually butterfly fillet the chicken which works in the same way.

      On the other hand-I could actually pound the dickens out of the meat and will use the hammer method when I have a particularly frustrating day at work! LOL

    • Danette Watt profile imageAUTHOR

      Danette Watt 

      7 years ago from Illinois

      Hi Angie, I have never had Nepalese food but it sounds interesting. Thanks for reading and sharing your favorite.

      Dee - I'll go in and fix that, it should be about 5 mins or so, hard to say for sure how long b/c it depends on how thinly the chicken is pounded.

      Thanks for stopping to read, melodyandes.

    • melodyandes profile image


      7 years ago

      I agree. They are really great.

    • Denise Handlon profile image

      Denise Handlon 

      7 years ago from North Carolina

      Well, you already know my favorite is Thai. I love your recipe selections and story behind them. I don't recall mom and dad going to Internat'l meals, but I do recall their square dancing days.

      About the Chick Parm: how long on each side should they cook? Thanks. Bookmarked.

    • Angie Jardine profile image

      Angie Jardine 

      7 years ago from Cornwall, land of the eternally youthful mind ...

      Although I love Italian and Chinese food, my favourite just has to be Nepalese. It's like Indian food but just a bit lighter and fresher tasting, probably as it has fewer dairy products in it.

      Hmmm, hungry now ...


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