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Thread: Mexican Influence around the World Thread

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    Nsima is a dish made from maize flour (white cornmeal) and water and is a staple food in Zambia (nshima/ ubwali) and Malawi (nsima).



    This dish is eaten widely across Africa where it has different local names:

    Nsima or ubwali, buhobe - Zambia (Different regions, groupings or tribes use different names) Nshima (spelt with an H) is more like a slang used mostly when people are speaking English. The correct phonetic pronunciation is NSIMA.

    Nsima - Malawi (a)
    Sadza - Zimbabwe
    Chima - Mozambique
    Ugali - Kenya, Malawi & Mozambique (Yao language), Tanzania (also called ngima in Kenya, and nguna in Tanzania)
    Sima - Kenya (Coastal)
    Poshto - Uganda
    Ubugali - Rwanda
    Bugali - DR Congo
    Meliepap/Pap - South Africa
    Tuozafi (or t.z) - Ghana
    Saab - Upper West Region of Ghana
    Sakoro - Northern Ghana
    Sakora - Northern Nigeria
    Couscous de Cameroon - Cameroon

    Maize was introduced to Africa from Mexico between 16th and 17th century. Prior to this, sorghum and millet were the principal cereals in most of Sub-Saharan Africa. Maize was readily accepted by African farmers as its cultivation was very similar to that of sorghum but with significantly higher yields. Eventually maize displaced sorghum as the primary cereal in all but the drier regions. In Malawi they have a saying 'chimanga ndi moyo' which translates to 'maize is life'.


    For Ten million Zambians in a country the size of Texas or France in Southern Africa, the concept of "nshima" and what it stands for is the very basis of life.

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    Hallaca

    The progenitor of the maize body and plantain envelope of hallaca is the Mexican tamal. Tamal-like dishes, under various names, spread throughout the Spanish kingdoms in America as far south as Argentina in the decades following the conquest.





    In Latin American cuisine, an hallaca (Spanish pronunciation: [aˈʎaka], [aˈʝaka]; alt. spelling, hayaca and ayaca[1]) is corn dough stuffed with a stew of beef, pork, and chicken, fish or other seafoods in some places, and it is "adorned" with raisins, capers, olives[2] and wedges of fowl meat. Like some Mexican tamales it is folded in plantain leaves, tied with strings, and boiled. It is typically served in Christmas season and has several regional variants in Venezuela, Puerto Rico, Dominican Republic, Ecuador and Colombia. It has been described as a national dish of Venezuela.[1] There are also versions of this dish throughout the Caribbean. In the Dominican Republic, known as Pasteles en hojas made from ground plantains or guanimos made with cornflour stuffed with ground beef or chicken; in Trinidad and Tobago, it is known as pastelle, as in Puerto Rico, known as "pastel" and made with a green plantain, green banana, squash and root vegetables or boniato dough. A characteristic of the hallaca is the delicate corn dough made with consommé or broth and pork fat (manteca) colored with annatto or "onto". Hallacas are also commonly consumed in eastern Cuba.[3]

    The progenitor of the maize body and plantain envelope of hallaca is the Mexican tamal. Tamal-like dishes, under various names, spread throughout the Spanish kingdoms in America as far south as Argentina in the decades following the conquest.


    Hallaca is a staple part of Venezuelan Christmas celebrations[4] and its preparation is practically limited to that time of the year.The dish is also an icon of Venezuelan multicultural heritage, as its preparation includes European ingredients (such as raisins, almonds and olives), indigenous ingredients (corn meal colored with annatto seeds and onions), and African ingredients (smoked plantain leaves used for wrapping).


    In contrast to Venezuelan tradition, hallacas are popular year-round in Ecuador, and several variants exist across the country's different regions. Along with humitas, they are a staple of traditional Ecuadorian cuisine.


    Trinidad, which is just 7 miles from Venezuela's east coast hallacas are called pastelle. The preparation is essentially the same with some variation in size and the filling.One of the major herbs in Trinidadian cooking is culantro (called chadon beni locally) and this is a predominant flavour in most seasoned meat. There are also vegetarian fillings made from soya, lentils and various other things to cater to Hindus and other vegetarians. The typical Trinidadian pastelle is generally a lot smaller than its Venezuelan kin.


    In Aruba and Curaçao, two islands just off the coast of Falcón state, Venezuela, it is called 'ayaca' or 'ayaka'. The ingredients are pork and chicken stew, or pork or chicken stew, capers, raisins, cashews, bellpepper, pickled baby onions, prunes, and olives. The dough is made from white cornmeal, and the ayaca leaves first spread with lard or oil. Cooked meat and other ingredients are then wrapped in ayaca leaves, tied with string and then boiled for about 2 hours. Flavors in the ayaca vary from family to family, and some add madam Jeanet peppers (very hot). Probably it came to the island by immigrants, or the recipe was borrowed. Like many things from other cultures, it has become a part of the Aruban and Curaçaoan Christmas food traditions adopted as in Trinidad.






    In Puerto Rico, the hayaca or hallaca used to be a popular part of the local gastronomy. It is commonly acknowledged, that the name most definitely came from indigenous backgrounds. However, even the locals have a hard time distinguishing the hayaca, from the "alcapurria", "guanimes", "pasteles" and some also call them "empanadas", since they are visually, very similar. In simple terms, the hayaca from Puerto Rico is not made with corn nor fried, boiled or steamed. It is baked, traditionally, in open-wood-fire to a smokey and toasted outer layer. Different from other cultures, the unique mix of ingredients like the cassava, milk, annatto, banana leaf and interesting style of open-wood-fire cooking, only allows to think that this local version might have been introduced by a combination of the Taíno tribes and either African slaves or Spaniards during the Spanish colonization. Because of the long and elaborate process and skills that takes to prepare, the hayaca is now rarely available but still found, mostly in coastal, family-owned restaurants and other small establishments known as "kioscos" where there are still strong ties to native heritage and classic slow cooking skills.

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    Humita
    Main ingredients Maize, maize husk


    Humita (from Quechua humint'a) is a Native American dish from pre-Hispanic times, and a traditional food in Argentina, Bolivia, Chile, Ecuador and Peru.
    In Argentina, Chile, Ecuador and Peru they are known as humitas, in Bolivia as humintas, in Brazil as pamonha, and in Venezuela as hallaquitas. It consists of masa harina and corn, slowly steamed or boiled in a pot of water.



    In Argentina
    In Argentina, humitas are prepared with fresh corn, sautéed onions and some spices, depending on the region or taste. The dough is wrapped in corn husks and boiled. It is also common to add some diced cheese to the dough, typically queso fresco or goat cheese.
    In Argentina, the term humita also refers to the creamy-corn filling of an empanada (in Spanish, empanada de humita.)


    In Chile
    Humitas in Chile are prepared with fresh corn, onion, basil, and butter or lard. They are wrapped in corn husks and baked or boiled. They may contain ají verde (green chili pepper). The humitas are kept together during cooking with thread or twine.


    In Ecuador
    As in Chile, Ecuadorian humitas are prepared with fresh ground corn with onions, eggs and spices that vary from region to region, and also by each family's tradition. The dough is wrapped in a corn husk, but is steamed rather than baked or boiled. Ecuadorian humitas may also contain cheese. This dish is so traditional in Ecuador that they have developed special pots just for cooking humitas. Ecuadorian humitas can be salty or sweet.

    In Peru and Bolivia

    In Peru, mainly in the central Andes region, humitas are prepared with fresh corn combined with lard and salt and queso fresco for a savory dish or with fresh corn with lard, sugar, cinnamon and raisins for a sweet dish. Savory humitas may also be prepared with anise.These are typically very rare in other parts of South America.

    These humitas are prepared with corn wrapped in corn husks and can be cooked in boiling water, placed in a pachamanca oven, or steamed. They can be wrapped in several ways.

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    Arepa
    (Spanish pronunciation: [aˈɾepa]) is a type of food made of ground maize dough or cooked flour prominent in the cuisine of Colombia and Venezuela.

    It is eaten daily in those countries and can be served with accompaniments such as cheese (cuajada), avocado, or split to make sandwiches. Sizes, maize types, and added ingredients vary its preparation. Arepas can also be found in Panama, Puerto Rico, the Dominican Republic, Trinidad and Tobago and the Canary Islands.It is similar in shape to the Mexican gordita and the Salvadoran pupusa.

    The arepa is a flat, round, unleavened patty of soaked, ground kernels of maize, or—more frequently nowadays—maize meal or maize flour that can be grilled, baked, fried, boiled or steamed. The characteristics vary by color, flavor, size, and the food with which it may be stuffed, depending on the region. It can be topped or filled with meat, eggs, tomatoes, salad, cheese, shrimp, or fish depending on the meal.



    Arepa flour is specially prepared (cooked in water, then dried) for making arepas and other maize dough-based dishes, such as hallacas, bollos, tamales, empanadas and chicha. The flour may be called masarepa, masa de arepa, masa al instante, or harina precocida. The most popular brand names of maize flour are Harina PAN, Harina Juana, and Goya in Venezuela, Areparina in Colombia.[5]

    The arepa is an iconic food in Colombia, with some 75 distinct forms of preparation. According to a study conducted by the Colombian Academia of Gastronomy, "The arepa is part of our cultural heritage and can be considered a symbol of national gastronomic unity."


    In 2006, the arepa was named the cultural symbol of Colombia in a competition organized by Semana magazine with support from Caracol TV, the Minister of Culture and Colombia is Passion.[6]



    In the Paisa Region, the arepa is especially important to the local people and accompanies all meals of the day. In addition, arepas are strung into necklaces and placed around the necks of honored dignitaries as a sign of praise.[6]

    In Colombia, the arepa is sold on a commercial level in neighborhood stores, chain supermarkets and market plazas and packaged with preservatives as a pre-molded white or yellow corn dough that is ready to grill or fry at home.[7] It is also sold in the form of industrialized corn flour that requires hydration before preparation.[8] In addition, arepas are sold by street vendors, in cafeterias, and in neighborhood stores. Restaurants of the Paisa Region, offer a wide variety of arepas including a unique style of stuffed arepa that can be filled with eggs, meat or cheese.[9]

    The Colombian Arepa Festival is celebrated in the following five major cities: Bogota, Medellin, Cali, Barranquilla, and Bucaramanga. According to the program calendar, each city takes turns organizing the festival between the months of August and December.[10]

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    Snickers is a brand name chocolate bar made by the American company Mars, Incorporated. Consisting of nougat topped with caramel and peanuts, enrobed in milk chocolate,[2] Snickers has annual global sales of $2 billion.[3]

    In the United Kingdom, the Isle of Man, and Ireland, Snickers was sold under the brand name Marathon until July 19, 1990.[4] Snickers brand Marathon energy bars have since been sold in some markets.[5]


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    Milho frito

    Main ingredients. Corn Maize
    Milho frito (fried corn in English) is a typical Madeira side dish made of corn, kale or collard greens (finely sliced), water, garlic and olive oil mixed together and then fried. It is usually served with Espetada and other regional dishes in Madeira. It is usually cut into cubes and fried, it can be said to be similar to polenta but is a traditional side dish in Madeira.


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    Mazamorra

    In Argentina, mazamorra is a traditional dish. It is a dessert with native roots made with white maize, water, sugar, and vanilla. A variant, which is the most consumed in the country, is mazamorra with milk. In this recipe, milk is added to the previous ingredients.

    Mazamorra is usually made with the same boiled maize used to make locro.

    As locro, it's common to eat mazamorra on national holydays, like 25 de mayo and independence day.





    Colombia
    Mazamorra often accompanies panela and is a very popular side dish to meals such as bandeja paisa. The drink typically includes maize grains, crushed with mortar and pestle, then soaked in water with soda lye (although the traditional reagent used is fern ash, which contains high amounts of potassium carbonate), and finally cooked until soft. Mazamorra is very common during lunch and dinnertime at any time of year. It is usually sold as "city food". The vendors usually ride a tricycle adapted with a large cauldron and announce themselves with a klaxon.[2] They sell the base mazamorra, and the customer must add the milk and the panela.
    Other derivations exist. In Cundinamarca and Boyacá, where the corn is cooked with onions, coriander, garlic, faba beans, potatoes and mashuas, often with pieces of ribs or beef. This dish is known as mazamorra chiquita (small mazamorra).[3]



    Paraguay
    Also known as kaguyjy in Guaraní, Mazamorra in Paraguay is made with the native "locro" variety of maize. It is one of the most traditional desserts of the country. According with the ingredients added to the cooked corn, the dish is denominated kaguyjy eírare (Honey mazamorra), kaaguyjy kambýre (milk mazamorra) or kaguyjy azucáre (sugar mazamorra). Kaguyjy reached great popularity in Paraguay due to the food scarcity during the Paraguayan War (between 1864 and 1870) as a nutritious substitute for a regular meal.[4]





    Peru
    Mazamorra in Peru is made with a local variety of Maize, purple corn, rich in anthocyanin which gives the mazamorra a deep purple color. The maize is cooked with pineapple, cinnamon and sweet potato flour. This dish is made specially in October for the celebrations of the Lord of Miracles day 333. This purple corn is also used to make chicha morada, a sweet beverage.



    Costa Rica
    Costa Rican mazamorra is basically a corn porridge, which is made cooking the maize in milk, clove, vanilla, and adding corn starch.



    Dominican Republic
    Dominican mazamorra which they call majarete is a fresh corn custard. Fresh corn is cut off the cob and boiled with milk and cob until the corn softens. Once soft the cob is discarded and corn is put into a blender with the milk it has been boiling in. Once made into a paste the corn is passed through a chinois back into the pot for a second time. The liquid is then cooked with corn starch, butter, coconut milk, evaporated milk, clove, cinnamon, anise, vanilla, lime peel and sugar. The majarete is then topped with powdered nutmeg and a stick of cinnamon.[5]

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    MEXICO'S IMPACT ON THE MARIANAS Islands







    We're so accustomed to thinking "Spain, Spain, Spain" that we don't realize the huge impact Mexico had on the Marianas. For the first 150 years, Spain went to the Marianas by way of Mexico; specifically, the Acapulco-Manila galleon route. Sanvitores, who established the first permanent Spanish presence in the Marianas, came by way of Mexico and brought with him Mexican lay missionaries and soldiers.


    The Mexicans who settled in the Marianas from 1668 on were themselves the products of racial mixture between the indigenous people of Mexico and Spanish settlers. This mix can be seen in today's Mexican people, some of whom resemble more the indigenous peoples, and some of whom resemble more the European settlers.

    The soldiers of Mexico who were sent to Guam brought with them their Mexican culture. But they didn't bring, for the most part, Mexican wives. So they married Chamorro women. God only knows how many of us have Aztec blood in us, as well as some Spanish, because many Mexicans settled on Guam. At times, the only Spanish people on Guam were the four or five priests and the Governor. Every other foreigner was either from Mexico or Asia.


    This huge Mexican influence is seen primarily in Chamorro cooking. This sets us apart from the Philippines, which does not seem to have as much Mexican influence in the kitchen there. Take for example :

    Titiyas
    Titiyas Mai'es (Corn)



    Titiyas Arina (Flour)



    "Titiyas" is the Chamorro pronunciation of "tortilla." Chamorro titiyas is thicker than the Mexican variety. Our titiyas arina also adds sugar and coconut milk. Before World War II, Chamorros ate more titiyas than they did rice. Corn was grown abundantly on Guam; at least two crops a year.



    Tamales



    Tamales is so Mexican, even the word comes from Mexico and not Spain. The original word (tamalli) is from Nahuatl, the language of the Aztecs. Chamorro and Mexican tamales are very similar. Both are made with corn meal. The Chamorro version wraps it in banana leaf, rather than corn husks, and it adds bacon and achote to half the tamales. Chamorros also make a sweet tamale with tapioca (tamåles mendioka).






    Chamorros got the word "chalakilis" from Mexican "chilaquiles" (another word from Nahuatl, not Spanish), but that's as far as the resemblance goes. Mexican chilaquiles is made up of fried corn tortilla quarters, topped with salsa, or mole, eggs, chicken, cheese or sour cream, in a variety of styles. Chamorro chalakilis is made with toasted rice, achote and chicken.








    ATULI

    Chamorro rice porridge
    From the Mexican (Nahuatl) atole

    ATULIN ELOTES
    Elote is a Mexican (Nahuatl) term for
    "corn on the cob"

    ACHOTE
    From the Nahuatl achiotl. A plant bearing seeds used for their red pigment.



    KAMUTI
    From the Mexican (Nahuatl) word camote (sweet potato)


    CHAMPULÅDO
    From the Mexican dish champurrado, which is atole with chocolate


    KAKAGUÅTES
    Is the Chamorro form of the Mexican cacahuate, or peanut



    CHOKOLÅTE
    Yes, you guessed it, it's from a Nahuatl word : chocolatl


    PAPALOTE
    The Chamorro word for kite is from a Nahuatl word

    TOMÅTES
    The original word, tomatl, is from Nahuatl


    SAKÅTI
    From saka-tl, a Nahuatl word for weeds.


    HIKAMA
    Is a Mexican turnip. Grown in the Marianas.

    KOMMAT
    The flat metal dish used to press titiyas. It comes from the Nahuatl word comalli, with the same meaning.

    METÅTE
    A grinding stone. Also from the Nahuatl language of Mexico.

    Metåte from the Marianas
    Chamorros learned to grow, cook and eat corn and use the metåte from the many Mexican soldiers who settled on Guam.


    hikama comes from the Nahuatl xicama(tl)
    Last edited by RMuller; 05-21-2017 at 04:54 PM.

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    Researcher: Chamorros have Native American "Mexican" ancestors


    The lead scientist of a study examining the genetics of Chamorros said it was “a huge surprise” when researchers discovered a connection between Mexican Native Americans and the indigenous people of Guam and nearby Pacific islands.

    Miguel Vilar, a molecular anthropologist and science writer, presented his findings in a lecture Tuesday at the University of Guam.

    Vilar is the science manager for National Geographic’s Genographic Project, an initiative that seeks to use DNA from participants to discover human genetic roots.

    No seat was left vacant in the crowded University lecture hall during his speech. Remaining audience members had to stand elbow-to-elbow along the sides of the room.

    “At first I couldn’t figure out what it was,” Vilar said, describing the discovery of Native American ancestry in Chamorro DNA. “I was thinking they were actually Native Americans that migrated over here.”

    But history books pointed to a more likely answer, he added. Long ago, people from the Mexico region came to Guam, and depending on when they came, they could’ve already been part of a mixed European-Native American gene pool, he said.

    “Those were the people coming over and that would explain the Native American (genes),” he said. “But it was unexpected.”

    The study examined DNA from 200 participants that were collected in two separate time periods — the first being in the ’90s and ’00s. In that timeframe, DNA was collected from 122 individuals. Eighty-five were from Guam, 31 were from Saipan and six were from Rota.

    The participants from the sample were Chamorro, Carolinian and a combination of the two.

    In 2013, about 85 new participants from Guam submitted DNA samples. About 69 of the new samples were Chamorros.

    Results from the study confirmed linguistic and archaeological evidence that Chamorros originated somewhere in Eastern Indonesia, Vilar said.

    And, additionally, Vilar said the data showed Native American ancestry in Chamorro DNA.

    That finding was “a huge surprise,” he said.

    Documentary about Chamorros released on DVD, Blu-ray

    In just about all of the strains of Chamorro DNA, Vilar said findings showed 3 to 4 percent of Native American ancestry.

    “Some were as high as 7, some, 0 to 1 percent,” he said. “Three to 4 percent was common.”

    Vilar said results of his research found Mexicans had about 50 to 70 percent Native American ancestry.

    “Spanish people were bringing people over from Mexico by the 17th century, mixing with the Native American population in Mexico,” he said.

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    Quote Originally Posted by RMuller View Post
    Chespirito: The Latin American Idol



    Mexican actor Roberto Gómez Bolaños died last week, aged 85. Chespirito (which means “little Shakespeare” in Mexican Spanish), as he was known, created, scripted and starred on many successful TV sitcoms, such as “El Chavo del Ocho,” “Chespirito” and “El Chapulín Colorado.” These shows were broadcast throughout Latin America. Actually they were broadcast in every Spanish-speaking Latin American country ( as well as in Brazil (dubbed into Portuguese).

    El Chavo first appeared in 1971 as a sketch in the Chespirito show which was produced by Televisión Independiente de México (TIM). In 1973, following the merger of TIM and Telesistema Mexicano, it was transmitted by Televisa and became a weekly half-hour series, which ran until 1980. After that year, shorts continued to be shown in Chespirito until 1992. At its peak of popularity during the mid-1970s, it was the most watched show in Mexican television and had a Latin American audience of 350 million viewers per episode.




    Even though the bulk of the shows were taped in the 1970’s, and most of them had stopped production by the early 1990’s, most Latin American countries still have networks carrying reruns of the shows and they still return decent ratings. So, even though their characters are unmistakably Mexican–they speak with Mexican accents, use Mexican words, and joke about Mexican geography and popular culture–Chespirito’s shows are ingrained into the patchy and ill-defined “Latin American” identity.

    Chances are that, if you grew up in Latin America in the past four decades, you watched Chespirito’s shows and you know–whether you like them or not–most of their jokes. Even if you didn’t pay particular attention to the show, you were bound to become familiar with its tropes somehow. Because the genius of Gómez Bolaños was that he was both simple and repetitive: his characters were practically cartoons, always wearing the same outfits, each with a distinct way of crying and a limited set of catchphrases. They were archetypical, which allowed Chespirito to turn his routine and his characters’ jokes into slang and common sayings throughout the region.

    His characters were easily digested because they were symbolic, representatives not of a person in particular, but of a social type found anywhere. There was Quico (played by Carlos Villagrán), the spoiled kid in the neighborhood; there was La Chilindrina (played by María Antonieta de las Nieves), the smartass brat; and there was Don Barriga (played by Édgar Vivar), the perpetual landlord who is fixated on collecting rent, but not on fixing broken things.




    Granted, Gómez Bolaños’s most famous, and probably most beloved character, Chavo del Ocho (played by himself), had very peculiar circumstances: he was a young orphan who lived in apartment 8 of a building in a working-class neighborhood in Mexico City, but prefered to sleep inside a barrel in the communal patio, where he could meet other kids to play and find adults to ask them for food in exchange of menial jobs. “El Chavo” happened precisely at a time when many Latin American economies were moving from rural to urban, and when many newly arrived people from the country filled cities’ suburbs. It was the perfect scenario for him to become the proverbial poor kid trying to survive day by day, a hero from the slums for millions of children in similar situations.




    Diego Armando Maradona, the Argentinian footballing legend, grew up in Villa Fiorito, Buenos Aires, which was, like Chavo’s neighborhood, a shantytown. In 2005, Maradona had Gómez Bolaños on his interview show (yes, Maradona had an interview show). There, Maradona declared Chespirito to be his idol, and he said he thought Gómez Bolaños’s humor was “clean, constructive and harmless.” Later, he confessed that “El Chavo” had helped him get through his addictions. He mentioned that even during bad moments in his life, when he watched ‘El Chavo’, he “felt relaxed and tranquil.”



    This is a sentiment that is echoed throughout Latin American households. Networks air Chespirito’s shows because they are cheap (they have already preproduced), but also because people continue to watch, despite the fact that the jokes will always be the same. And people watch because they feel there is something of them in Chespirito’s characters (Don Ramón, played by Ramón Valdés, for example, perpetually owes 14 months of rent, but he can’t pay because first he has to make sure he and his daughter survive).

    Chespirito, more than any sport or any cultural institution, can truly unite Latin American countries.


    Of course, both things can be true: Chespirito’s shows, and “El Chavo” in particular, have fascinating narratives, with problematic contents. But perhaps more troublesome is Gómez Bolaños’s political stance. A convinced conservative, he appeared in ad campaigns against abortion and in favor of PAN (Mexico’s right-wing party) candidates and eventual presidents Vicente Fox and Felipe Calderón.


    Also, during the height of his shows’ fame in the late 1970’s, he and his cast toured every Latin American country where his characters were broadcast, including Chile and Argentina, which had been very recently become dictatorships. In his autobiography, from 2005, Chespirito argued that he and his cast were unaware that Santiago’s Estadio Nacional, where they performed in 1978, had been used by Chilean dictator as a political prison just five years earlier. He also said that if they had known, they would still have performed, because the people wanted them there. Finally, he thought that, under that logic, nobody should be able to perform on El Zócalo (Mexico City’s main square), where hundreds died during the Mexican Revolution.


    So, though disconnected from its social and political struggles, Chespirito and his characters remain Latin American icons, which is why many cities in different countries honored his life after his passing. Yet, while his life and political work will from now on be mentioned only briefly, his shows will still be running on Latin American TVs, with the same jokes repeating ever again, creating new common denominators between different countries and generations.

    El Chavo continues to be popular with syndicated episodes averaging 91 million daily viewers in all of the markets where it is distributed in the Americas. Since it ceased production in 1992, it has earned an estimated US$1.7 billion in syndication fees alone for Televisa.





    After several years of successful reruns, Televisa launched simultaneously in all Latin America an animated version of the program made by Ánima Estudios in October 2006. As a background, a 3D computer model was used, though for the characters, 2D drawings were used, created with Flash. A huge program was made to launch it in on a scenario made to imitate the computerized background. Some things about the original program were reminisced and they showed how the animated series was made.


    The animated series achieved enough fame to have its own videogames, such as a self-titled board/party game for the Nintendo Wii, the racing game El Chavo Kart for Xbox 360 and PlayStation 3, and a social game that could be played through Facebook called La Vecindad del Chavo.


    The show is the most translated Latin-American show in history, after being shown in several countries. It is the most popular sitcom in the history of Mexican television and in Latin America and lasted for 298 episodes and 316 sketches in the Chespirito show in the 1980s (the 1,300 episode count frequently cited is wrong as it includes all the episodes of El Chavo, El Chapulín, Los Caquitos, Los Chifladitos and other series of Chespirito). It has been rerun on several TV stations since the 1970s. El Chavo del Ocho is also highly popular in Brazil, where it has been dubbed into Portuguese with the name of Chaves, broadcast by SBT; and since the beginning of the 1980s it was the biggest audience at many different times according to IBOPE. This popularity could be attributed to the social and cultural similarities between Mexico and Brazil and the ease of translating jokes in Spanish into Portuguese. In the United States, the show is still shown on TeleFutura and Galavisión as of 2012. The show in the United States is consistently the No. 1-rated Spanish-language cable program.


    The show was so popular in Latin America and among the Spanish speaking community of the United States that many of the phrases El Chavo and his friends used have become part of the vernacular of countries like Peru, Uruguay, and Argentina.


    El chavo del 8 y la vecindad en chile,año 1977
    el año 1977 fue la primera vez que Roberto Gomez Bolaños y todo el elenco de la vecindad del chavo pisaba tierra chilena.Miles y miles de fantaticos esperando.
    https://www.youtube.com/watch?v=1-9L4O5MFYs



    Llegada de Chespirito a Lima
    https://www.youtube.com/watch?v=zbJgIE5YkuE&t=26s




    Chespirito en el Congreso peruano da un discurso
    https://www.youtube.com/watch?v=kdjP06bXRfU


    El Chavo del 8 conquista Brasil
    https://www.youtube.com/watch?v=etp1hxZe2Dc&t=85s


    Los Brasileños aman al Chavo del Ocho (Brasil 2014) (03-Jun-2014)
    https://www.youtube.com/watch?v=eWLOtAQltT8&t=6s


    Chespirito ha marcado a generaciones en Brasil
    https://www.youtube.com/watch?v=F7qBn3O0dJo



    Luto en Latinoamérica y en Bolivia por la muerte de Chespirito
    https://www.youtube.com/watch?v=w0QxKQrd5Zw&t=366s



    En 1985, por primera vez, Chespirito y su elenco visitaron Tucumán
    https://www.youtube.com/watch?v=AeSfHZ-AdxM


    Elenco Chavo del 8 en Colombia 1981
    https://www.youtube.com/watch?v=g7wnkipbu68



    Más de 15 países homenajearon a Chespirito
    https://www.youtube.com/watch?v=uxBFujwUrak



    91 millones de personas ven El Chavo diariamente según revista Forbes y sus shows de televisión llegaron a superar en audiencia a las mejores producciones de Estados Unidos.
    https://www.youtube.com/watch?v=8Fj1B6AChqw



    El lenguaje de Chespirito es patrimonio cultural para América Latina
    Roberto Gómez Bolaños es el guionista con más público en todo el mundo hispano-parlante y por cuenta de él, según los académicos, tendrán que incluirse varias expresiones en el diccionario de la Real Academia.
    https://www.youtube.com/watch?v=BQIC4qixjTA
    Last edited by RMuller; 05-22-2017 at 06:08 PM.

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