Latin American Cuisine

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Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly diverse area of land whose nations have varying cuisines. Some items typical of Latin American cuisine include maize-based dishes arepas, pupusas, tacos, tamales, tortillas and various salsas and other condiments (guacamole, pico de gallo, mole, chimichurri, chili, aji, pebre). Sofrito, a culinary term that originally referred to a specific combination of sautéed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs. Rice and beans are also staples in Latin American cuisine.
Latin American beverages are just as distinct as their foods. Some of the beverages can even date back to the times of the Native Americans. Some popular beverages include coffee, mate, hibiscus tea, horchata, chicha, atole, cacao and aguas frescas.
Desserts in Latin America are generally very sweet in taste. They include dulce de leche, alfajor, rice pudding, tres leches cake, teja and flan.
Information about Native American cuisine comes from a great variety of sources. Modern-day Native peoples retain a rich body of traditional foods, some of which have become iconic of present-day Native American social gatherings (for example, frybread). Foods like cornbread are known to have been adopted into the cuisine of the United States from Native American groups. In other cases, documents from the early periods of contact with European, African, and Asian peoples allow the recovery of food practices which passed out of popularity in the historic period (for example, black drink). Archaeological techniques, particularly in the subdisciplines of zooarchaeology and paleoethnobotany, have allowed for the understanding of other culinary practices or preferred foods which did not survive into the written historic record. The main crops Native Americans used in Mexico and Central America were corn and beans, which are used in contemporary dishes such as pupusas, tamales, pozole, chuchitos, and corn tortillas. The main Native American crops used by Natives of South America were potatoes, corn and chuño, used mainly in modern-day Colombian, Ecuadorian, Peruvian, Bolivian and Paraguayan dishes such as arepas, papa a la huancaína, humitas, chipa guasu, locro and many more.
Africans brought and preserved many of their traditions and cooking techniques. They were often given less desired cuts of meat, including shoulder and intestines. Menudo, for example, was derived from the habit of the Spaniards of giving the slaves cow's intestines. Enslaved Africans developed a way to clean the offal and season it to taste. African slaves in the southern United States did the same thing with pig's intestines, creating the dish known today as chitterlings. In South America, the scraps of food the landlords did not eat were combined to create new dishes that nowadays have been adopted into the cuisines of their respective nations (such as Peruvian tacu-tacu).
Europeans brought their culinary traditions, but quickly adapted several of the fruits and vegetables native to the Americas into their own cuisines. Europe itself has been influenced by other cultures, such as with the Moors in Spain, and thus their food was already a mix of their world. The European influence for many Latin American cuisine mainly comes from Spain, Portugal, Italy, and to a lesser extent France, although some influences from cuisines as diverse as British, German and Eastern European are also evident in some countries' cuisines such as Argentina and Uruguay, which have Italian cuisine as a main influence, with great Spanish, British, German, Russian, French, and Eastern European influence as well.
A wave of immigrants from Asia, such as China and Japan, also influenced the cuisine of Perú and Brazil. The Chinese brought with them their own spices and food-styles, something that the people of Latin America accepted into their tables. Not only that, but several Asian restaurants also adapted many Latin American food-styles into their own. This case can clearly be seen in the Peruvian chifa. Other countries in Latin America such as Uruguay and Argentina have adapted Armenian and Israeli cuisine due to mass immigration from those countries to Argentina and Uruguay.
Caribbean cuisine is a fusion of Amerindian, African and European cuisine. These traditions were brought from the many homelands of this region's population. In addition, the population has created from this vast wealth of tradition many styles that are unique to the region.
Seafood is one of the most common cuisine types in the islands, though this is certainly due in part to their location.[1] Each island will likely have its own specialty. Some prepare lobster, while others prefer certain types of fish. For example, the island of Barbados is known for its "flying fish."
Another Caribbean mainstay is rice, but the rice on each island may be a little different. Some season their rice, or add peas and other ingredients such as coconut. Sometimes the yellow rice is served as a side, but it is oftentimes part of a dish. Though it comes in many forms, it is a common side dish throughout the region.
Cuban cuisine is a distinctive fusion of Spanish, African and Caribbean cuisines. Cuban recipes share their basic spice palette (cumin, oregano, and bay leaves) and preparation techniques with Spanish and African cooking.the black Caribbean rice influence is in the use of local foods such as tropical fruits, root vegetables, fish, etc. A small but noteworthy Chinese influence is the daily use of steamed white rice as the main carbohydrate in a traditional Cuban meal. Rice is essential to a Cuban meal. It is usually eaten during lunch and dinner almost every day.[2]
Unlike nearby Mexico and Central America which have tortillas in their cuisines, the only resemblance to the use of tortillas is with casave, dating from pre-Columbian indigenous times which is called Casave. This flatbread is produced by grinding yuca (cassava) root to form a paste which, when mixed with water, becomes a dough. This is lightly cooked as a flat circular disk and air-dried to preserve it for consumption for a later time. It is traditionally reconstituted in salt water and eaten with roasted pork. The other culinary curiosity is a regional dish consisting of a roasted rodent uniquely found in Cuba, jutia (Desmarest's hutia).
Haitian cuisine is a mixture of various cuisines, predominately of a similar nature with fellow Latin American countries. In addition to native Taino cooking, French and Spanish colonization in concordance with the introduction of African slaves heavily influenced the culinary practices of Haiti. For example, a staple food of major Haitian cities (e.g. Port-au-Prince) is French baguettes. The French and Spanish brought Roman Catholicism along with them, so the Haitian food calendar follows that of the Catholic tradition. For example, soup joumou (also known as giraumon soup) is served on New Year's Day. Joumou is a pumpkin soup made with salt beef and seasoned with nutmeg and other spices.[3] Haitians eat traditional foods (e.g. benye, white beans, kremas) in excess on feast days. Poorer areas, which were more impacted by the immigration of Syrians and the Lebanese in the 19th century, popularized Pain Haitien. Slaves created various popular Haitian dishes such as pain patate, akra de mori, and thiaka. Other staple foods are rice (diri), other grains, and millet (piti mii) for the poor. All of these foods are usually in every meal along with beans. Poultry is far more popular than pork or meat; however, the majority of the protein provided in a Haitian diet is from rice and beans. Some foods are regional staples. Seafood, while popular everywhere, has a heavy cultural influence on coast towns. Fruits and nuts from the mountains of Haiti are exported across that region of the island, providing Haitians with delicious and healthy drinks and desserts.[2] Though similar to other cuisine in the region, it carries a uniqueness native only to the country and an appeal to many visitors in the island.
Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe (Spain), Africa, and the Amerindian Taínos.
When in 1493 Spanish colonizers began a period of great change on the islands. The Spanish introduced foods from around the world including Europe, Asia, and Africa. They realized that not all the food they introduced to this new location were viable. So, while they had to abandon some of what was fundamental to their home country, they began to discover the local assets such as pigs and cattle. Still, some of what the Spaniards brought to Puerto Rico became of great importance to modern traditional dishes such as plantains, bananas, and coffee; all of which are now prominent in current Puerto Rican food culture.[4]
In the latter part of the 19th century the cuisine of Puerto Rico was greatly influenced by the United States in the ingredients used in its preparation. Puerto Rican cuisine has transcended the boundaries of the island and can be found in several countries outside the archipelago . Many crops cultivated in Puerto Rico stem from New World origins like plantains.[5]
North American cuisine is a term used for foods native to or popular in countries of North America, as with Canadian cuisine, Cuisine of the United States, and Cuisine of Mexico. It has influences from many international cuisines, including Native American cuisine and European cuisine.
The cuisines of nearby Central America and the Caribbean region – sometimes grouped with the North American continent – may be considered part of North American cuisine in the technical sense that they are not assigned to their own continents.
Belizeans of all ethnicities eat a wide variety of foods. Breakfast consists of bread, flour tortillas, or fry jacks that are often homemade. They are eaten with various cheeses, refried beans, various forms of eggs or cereal, topped off by milk for younger ones and coffee or tea for adults. Eating breakfast is called "drinking tea". Midday meals vary, from lighter foods such as rice and beans with or without coconut milk, tamales, panades, (fried maize shells with beans or fish) and meat pies, escabeche (onion soup), chirmole (soup), stew chicken and garnaches (fried tortillas with beans, cheese, and sauce) to various constituted dinners featuring some type of rice and beans, meat and salad or coleslaw. In the rural areas meals may be more simplified than in the cities; the Maya use recaudo, corn or maize for most of their meals, and the Garifuna are fond of seafood, cassava (particularly made into hudut) and vegetables. The nation abounds with restaurants and fast food establishments selling food fairly cheaply. Local fruits are quite common, but raw vegetables from the markets less so. Mealtime is a communion for families and schools and some businesses close at midday for lunch, reopening later in the afternoon. Conversation during meals, unless the topic is important, is considered impolite.
The main staple, known as gallo pinto (or simply pinto), consists of rice and black beans, which in many households is eaten at all three meals during the day.
Other Costa Rican food staples include corn tortillas, white cheese and picadillos. Tortillas are used to accompany most meals. Costa Ricans will often fill their tortillas with whatever they are eating and eat it in the form of a gallo (direct translation: rooster, however, it resembles a soft Mexican taco). White cheese is non-processed cheese that is made by adding salt to milk in production. Picadillos are meat and vegetable combinations where one or more vegetables are diced, mixed with beef and garnished with spices. Common vegetables used in picadillos are potatoes, green beans, squash, ayote, chayote and arracache. Often, picadillos are eaten in the form of gallos.
Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The traditional cuisine consists of food from the Pipil people, with a European twist in most modern dishes. Many of the dishes are made with maize (corn).
El Salvador's most notable dish is the pupusa, a thick hand-made corn flour or rice flour tortilla stuffed with cheese, chicharrón (fried pork rinds), refried beans or loroco (a vine flower bud native to Central America). There are also vegetarian options, often with ayote (a type of squash), or garlic. Some adventurous restaurants even offer pupusas stuffed with shrimp or spinach.
Two other typical Salvadoran dishes are yuca frita and panes rellenos. Yuca frita, which is deep fried cassava root served with curtido (a pickled cabbage, onion and carrot topping) and pork rinds with pescaditas (fried baby sardines). The yuca is sometimes served boiled instead of fried. Panes con Pavo (turkey sandwiches) are warm turkey submarines. The turkey is marinated and then roasted with Pipil spices and handpulled. This sandwich is traditionally served with turkey, tomato, and watercress along with cucumber, onion, lettuce, mayonnaise, and mustard. A lot of Salvadoran food is served with French bread, or pan frances in Spanish.
The cuisine of Guatemala reflects the multicultural nature of Guatemala, in that it involves food that differs in taste depending on the region. Guatemala has 22 departments (or divisions), each of which has very different typical foodstuffs. Guatemalan cuisine is widely known for its candy originating from Antigua Guatemala.
There are also foods that it is traditional to eat on certain days of the week - for example, by tradition it is known that on Thursday, the typical food is "paches" which is like a tamal made with a base of potato, and on Saturday it is traditional to eat tamales.
Spanish, Caribbean and pre-Columbian dishes
Honduran Cuisine combines Spanish, Caribbean, and pre-Columbian influences of the indigenous Maya-Lenca population. Its most notable feature is that it uses more coconut than any other Central American cuisine in both sweet and savory dishes. Regional specialties include pollo con tajadas (fried chicken with fried green banana chips) fried fish, carne asada, and baleadas. Platano maduro fritos with sour creme are also a common dish.
In addition to the baleadas, the following are also popular: meat roasted with chismol carne asada, chicken with rice and corn, fried fish (Yojoa style) with encurtido (pickled onions and jalapeños). In the coastal areas and in the Bay Islands, seafood and some meats are prepared in many ways, some of which include coconut milk.
Among the soups the Hondurans enjoy are: conch soup, bean soup, Mondongo soup, or soup of intestine, seafood soups, beef soups, all of which are mixed with plantains, yuca, cabbage among other things, and complemented with corn tortillas.
Other typical dishes are the montucas or corn tamale, stuffed tortillas, tamales wrapped up with banana leaves, among other types of food. Also part of the Honduran typical dishes are an abundant selection of tropical fruits such as: papaya, pineapple, plums, epazotes, passionfruits, and a wide variety of bananas and plantains which are prepared in many ways.
Mexican cuisine is a style of food which is primarily a fusion of indigenous Mesoamerican cooking with European (especially Spanish) cooking developed after the Spanish conquest of the Aztec Empire. The basic staples remain the native corn, beans and chili peppers but the Europeans introduced a large number of other foods, the most important of which were meat from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and spices.[6] While the Spanish initially tried to superimpose their diet on the country, this was not possible thanks largely to Mexico's highly developed indigenous cuisines. Instead, the foods and cooking techniques of both the indigenous Mexicans and the Spanish began to be mixed contributing to the development of an even more varied and rich cuisine. Over the centuries, this resulted in various regional cuisines, based on local conditions such as those in the north, Oaxaca, Veracruz and the Yucatán Peninsula. Mexican cuisine is highly tied to the culture, social structure and its popular traditions, the most important example of which is the use of mole for special occasions and holidays, particularly in the South region of the country. For this reason and others, Mexican cuisine was added by UNESCO to its list of the world's "intangible cultural heritage".[7]
Mexican cuisine is known for its intense and varied flavors, colorful decoration, and enormous variety of spices. Mexican culture and food is one of the richest in the world, both with respect to diverse and appealing tastes and textures; and in terms of proteins, vitamins, and minerals.
Most of today's Mexican cuisine is based on pre-Hispanic traditions, including the Aztecs, Maya, and the Indigenous peoples of Mexico combined with culinary trends introduced by Spanish colonists.
Mexican-Americans in the United States have developed regional cuisines largely incorporating the ingredients and cooking styles of authentic Mexican cuisines. Tex-Mex is a term describing a regional American cuisine that blends food products available in the United States and the culinary creations of Mexican-Americans influenced by Mexican cuisine.[8] The cuisine has spread from border states such as Texas and those in the Southwestern United States to the rest of the country. Tex-Mex is very different from the Southwest cuisine found in Arizona, New Mexico, Colorado, and Utah. In these areas, the preferred southwest cuisine is New Mexican cuisine, also heavily influenced by authentic Mexican cuisine. The southwestern state of Nevada and West Coast state of California (which is home to Cal-Mex cuisine) tend to lie in the middle as far the preferred style of Mexican-American food. In some places, particularly outside of Texas, "Tex-Mex" is used to describe a localized version of Mexican cuisine. It is common for all of these foods to be referred to as "Mexican food" in Texas, other parts of the United States, and some other countries. In other ways, it is Southern cooking using the commodities from Mexican culture. In many parts of the U.S. outside of Texas the term is synonymous with Southwestern cuisine.
Mexican cuisine is very well known outside of Mexico and features prominently in Latin America as a source of influence to many Latin American cuisines thanks enormously to the spread of crops originally from Mexico to other Latin American countries. Maize or corn, which originated in the highlands of the Mexican states of Oaxaca and Jalisco, is a staple in most Latin American cuisines today. The tomato, another crop with origins in Mexico is also w
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