DEFINITION OF CREOLE

From the Portuguese crioulo, criollo is a term that emerged in colonial times to name people born in the Americas who descended exclusively from Spanish parents or of Spanish origin.

It is interesting to emphasize that the Creoles were not always well seen. Thus, for example, it is known that during the 16th century and later in the Viceroyalty of New Spain, located by the Spanish Empire in the area of ​​Mexico, marriage between Spanish officials and a Creole, that is, the white woman, was prohibited. and of Spanish parents who had been born in America.

Blacks born in the American territory were also known as Creoles. The term, in this case, was used to differentiate these black American citizens from those who had come from Africa as slaves.

Blacks born in America were referred to as Creoles.

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Creole today

The notion of Creole, at present, allows us to refer to people born in a Hispanic-American country, but also to highlight the subjects or objectives with their own and different characteristics of these countries. Criollo is, therefore, something typical, distinctive or indigenous to Latin America.

The description of Creole involves what is produced in one of these nations, especially in relation to the cultural field. In Argentina, for example, the criollo is associated with the gaucho and traditional sphere.

The Creole horse descends from the Andalusian.

Balls and horses

In the same way we cannot ignore the existence of a term that makes use of the word that now concerns us. We are referring to the Creole balls, which are those wooden spheres that are used in the game known as bowls. It is an entertainment in which two or more people compete by throwing balls of various sizes at a certain distance in which the aim is to get as close as possible to the medium ones with a small one.

The Criollo horse is an equine breed that is bred in South America and descends from the Andalusian horse brought to the continent by the Spanish conquerors.

Creole in gastronomy

Creole bread, on the other hand, is a homemade bread made with flour, malt extract, yeast and beef fat. Continuing with the gastronomic world, the Creole sauce is one that includes tomato, onion, garlic and vinegar. It is often used to season beef. It should be noted that there are no precise recipes for most Creole foods since they used to be passed down from generation to generation and have changed over the years.

In the gastronomic field we must also make it clear that there are other types of products that also have the Creole term incorporated in their names. Thus, for example, we could talk about the Creole chorizo ​​that is typical mainly in countries like Uruguay and Argentina. In Venezuela there is also the same one that is characterized by being raw and being very red in color.

And all this without forgetting that there is also what is known as white grain Creole cocoa. It is a type of cocoa that is praised throughout the world for the fact that it has an exquisite flavor and is produced in areas such as northern Peru.

CREOLE