Latin American cuisine 524651 225107661 2008-07-11T22:29:18Z SieBot 4005189 robot Adding: [[he:מטבחי אמריקה הלטינית]] '''Latin American Cuisine''' is a phrase that refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in [[Latin America]]. It should be noted that Latin America is a very diverse area of land that holds various cuisines that vary from nation to nation. Some items typical of Latin American cuisine include [[maize]]-based dishes ([[tortilla]]s, [[tamale]]s, [[pupusa]]s) and various [[Salsa (sauce)|salsas]] and other condiments ([[guacamole]], [[pico de gallo]], [[Mole (sauce)|mole]], [[chimichurri]], and [[pebre]]). These spices are generally what give the Latin American cuisines a distinct flavor; yet, each country of Latin America tends to use a different spice and those that share spices tend to use them at different quantities. Thus, this leads for a variety across the land. 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 [[Mate (beverage)|mate]], [[Pisco Sour]], [[horchata]], [[chicha]], [[atole]], [[cacao]] and [[aguas frescas]]. Desserts in Latin America are generally very sweet in taste. They include [[dulce de leche]], [[alfajor]], [[arroz con leche]], [[tres leches cake]], [[Teja (confectionery)|Teja]] and [[flan]]. ==Latin American Cuisine: A Mix of the World== Latin American cuisine has basically received influence from all over the world. Most of the influence came due to colonization, but immigration waves (Some resulting from wars, such as [[WWII]]) also have had a hand at this. ===Native American Influence=== ''More information at: [[Native American cuisine]]'' 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]]). [[Archaeology|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. ===African Influence=== ''More information at: [[Cuisine of Africa]]'' Though often forgotten, there were African slaves present in Latin America. They brought along many of their traditions and techniques. They were often given less desired cuts of meat, including shoulder and intestines. Menudo, for example, was derived out the Spaniards giving the slaves cows' intestines. Slaves developed a way to clean the offal and season it to taste. Slaves in the southern United States also did the same thing to the pig's intestines given to them. In South America, the slaves tended to receive the scraps of food the landlords did not eat, and by mixing what they got they usually ended coming up with new plates that nowadays have been adopted into the cuisine of their respective nation (Such being the case with the Peruvian tacu-tacu). ===European Influence=== ''More information at: [[European cuisine]]'' The Europeans brought forth their own styles of food, but quickly adapted several of the many fruits and vegetables of the Americas into their own cuisines. Europe itself had been influenced by other cultures, such as with the Moors in Spain, and thus their food was already a mix of their world. Yet, the "New World" that the Americas were provided for a nice exchange of culinary knowledge between the civilizations across the globe. Even though the European influence for Latin American cuisine mainly comes from Spain, other cuisines like those of France, Italy, Portugal, Germany, and England also made a small but nevertheless unique impact on Latin American cuisine. ===Asian Influence=== ''More information at: [[Asian cuisine]]'' A wave of immigrants from Asia, such as China, also drastically changed the cuisine of Latin America. 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 a whole lot of Latin American food-styles into their own. This case can clearly be seen in the Peruvian [[chifa]]. ==Variety by Region== ===Caribbean cuisine=== ''More information at: [[Caribbean cuisine]]'' Caribbean cuisine is a fusion of African, Amerindian, French, Indian, and Spanish 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. 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 you'll find the rice on each island may be a little different. Some season their rice, or add peas and other touches - like coconut. Sometimes the rice is yellow, but other times it is part of a dish. Though it comes in many forms, it is a common side dish throughout the region. ===North America=== ''More information at: [[North American cuisine]]'' 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. ===South America=== ''More information at: [[South American cuisine]]'' The richest products of [[South America]] come from the middle of the continent, the [[Amazonia]]. In countries like [[Peru]] there is a strong influence of the [[Tahuantinsuyu|Inca]] and their [[Inca cuisine|cuisine]]. [[Potato]]es are frequently grown as a result of this, and also plants such as [[quinoa]]. [[Lima]] itself was declared the "Gastronomic Capital of the Americas" in 2006. On the Southern tip of South America lies the [[Pacific Ocean]], which provides a large array of [[seafood]]. Many [[plains]] also are on this continent, which are rich for growing food in abundance. In the [[Patagonia]] south of [[Chile]] and [[Argentina]], many people produce [[Lamb and mutton|lamb]] and [[venison]]. [[King crab]] is typically caught at the southern end of the continent. [[Antarctic krill]] has just recently been discovered and is now considered a fine dish. [[Tuna]] and tropical fish are caught all around the continent, but [[Easter Island]] is one place where they are found in abundance. [[Lobster]] is also caught in great quantities from [[Juan Fernández]]. ==Variety by Country== ===Cuisine of Argentina=== [[Image:Asado argentino.jpg|right|150px|thumb|'''Asado''' of Argentina (barbecue)]] {{main|Cuisine of Argentina}} The cuisine of [[Argentina]] is strongly influenced by Italian and Spanish cuisines and cooking techniques. Indigenous gastronomies derived from groups such as the [[Quechua]], [[Mapuche]], and [[Guarani]] have also played a role. Another determining factor in Argentine cuisine is that Argentina is one of the world's major food producers. It is a major producer of meat (especially beef), wheat, corn, milk, beans, and since the 1970s, soybeans. Given the country's vast production of beef, red meat is an especially common part of the Argentine diet. Due to the very large number of Argentines of Italian ancestry, pizza and especially pasta are also very popular, but there are food traditions from other European nations as well, including the English afternoon tea. ===Cuisine of Brazil=== [[Image:MOQUECAB.jpg|right|150px|thumb|'''Moqueca''' of Brazil.]] {{Main|Cuisine of Brazil}} The cuisine of [[Brazil]], like Brazil itself, varies greatly by region. Brazilian cuisine can be divided into several distinct locations. From the north of Brazil through the Amazonian jungle, and directly down the Brazilian coastline. This diversity reflects the country's mix of native Amerindians, Portuguese, Africans, Italians, Spaniards, Germans, Syrians, Lebanese and Japanese among others. This has created a national cooking style marked by the preservation of regional differences. ===Cuisine of Chile=== [[Image:S4021086.JPG|right|150px|thumb|'''Caldillo de Congrio''' of Chile]] {{main|Cuisine of Chile}} Chilean cuisine stems from the combination of traditional indigenous cuisines prepared by the populations living in the region such as the [[Mapuche]] of [[Chile]] and the arrival of the Spanish in the 16th century . Further European immigration also brought with them various styles and traditions in cooking heavily influencing the cuisine of Chile such as the Italian, German and English with afternoon tea. These mixtures have created a fusion. Seafood is widely used and an array of produce which historically has grown throughout the region have been implemented into Chilean gastronomy. Many recipes are accompanied and enhanced by [[Chilean wine]] such as [[curanto]]. ===Cuisine of Colombia=== [[Image:Asado Bogotano.jpg|right|150px|thumb|'''Asado''' bogotano]] {{main|Colombian cuisine}} The cuisine of [[Colombia]] consists of a large variety of dishes that take into account the difference in regional climates. For example, in the city of Medellín the typical dish is the [[bandeja paisa]]. Most people in Medellin don't eat it but people in other cities and countries eat it often. It includes beans, rice, ground meat or carne asada, [[chorizo]], fried egg, arepa and chicharrón. It is usually accompanied by avocado, tomato and sauces. Inland, the plates resemble the mix of cultures, inherited mainly from Amerindian and European cuisine, and the produce of the land mainly agriculture, cattle, river fishing and other animals' raising. Such is the case of the sancocho soup in Valledupar, the arepas (a corn based bread like patty). Local species of animals like the guaratinaja, part of the wayuu Amerindian culture. ===Cuisine of Costa Rica=== {{main|Cuisine of Costa Rica}} Costa Rican cuisine is known to have reliance on fresh [[fruit]]s and vegetables. The main staple, known as Gallo 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. ===Cuisine of Cuba=== [[Image:Cubanfood.jpg|thumb|150px|Authentic Cuban dish of [[ropa vieja]].]] {{main|Cuban cuisine}} [[Cuba]]n cuisine is a distinctive fusion of Spanish, African and Caribbean cuisines. Cuban recipes share their basic spice pallet and preparation techniques with Spanish and African cooking, with some Caribbean influence in the use of local foods such as tropical fruits, fish, etc. A small, but noteworthy, Chinese influence can also be accounted for, mainly in the Havana area. Cuban cuisine has almost nothing in common with Mexican cuisine, which is a surprise for many visitors from the United States or Europe. It also differs from other Latin American cuisines and food traditions of the United States. ===Cuisine of Guatemala=== [[Image:Fiambre.JPG|thumb|150px|right|Fiambre, a traditional dish eaten on November 1st and 2nd. It consists of over 50 ingredients.]] {{main|Cuisine of Guatemala}} 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 - it is very popular when tourists visit the country for the first time, and is a great choice in the search for new and interesting flavors. 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 tamale made with a base of potato, and on Saturday it is traditional to eat tamales. ===Cuisine of Honduras=== [[Image:Fishyyojoa.GIF|right|200px|thumb|'''Fried Yojoa Fish''' from Honduras]] {{main|Honduran cuisine}} '''[[Honduras|Honduran]] Cuisine''' combines the food of the indigenous Maya-[[Lenca people|Lenca]] population with [[Cuisine of Spain|Spanish food]]. Its most notable feature is that is uses more [[coconut]] than any other [[Central America]]n cuisine in both sweet and savory dishes. Regional specialties include fried [[fish]], [[carne asada]], and [[baleada]]s. In addition to the baleadas, also are popular: The meat roasted with chismol [[carne asada]], chicken with rice and corn, fried fish (Yojoa style) with 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 [[plaintain]]s, [[yucca]], 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. It is also part of the Honduran typical dishes an abundant selection of tropical fruits such as: [[Papaya]], [[pineapple]], [[plums]], zapotes, [[passion fruit]]s, and bananas which are prepared in many ways while they are still green. All of which makes of the Honduran cuisine something really different, delicious and especial. Soft drinks or beer are often drunk with dinner or lunch. ===Cuisine of Haiti=== {{main|Haitian cuisine}} [[Haiti]]an cuisine is a mixture of various cuisines, predominately of a similar nature with fellow Latin American countries. It employs similar techniques with the rest of the Caribbean with influences from French, Spanish, and African cuisines, and a few derivatives from native Taino cooking. 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. Haitian cuisine uses vegetables and meats extensively and peppers and similar herbs are often used for strengthening flavor. ===Cuisine of Mexico=== [[Image:Enchilada Rice Beans.jpg|right|thumb|200px|Enchilada with mole sauce]] {{main|Mexican cuisine}} [[Mexican]] cuisine is known for its intense and varied flavors, colorful decoration, and 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 food is based on pre-Hispanic traditions, including the Aztecs and Maya, combined with culinary trends introduced by Spanish colonists. Mexican food varies by region, because of local climate and geography and ethnic differences among the indigenous inhabitants and because these different populations were influenced by the Spaniards in varying degrees. A distinction must be made between truly authentic Mexican food, and "Tex Mex" (Texan-Mexican) cuisines. Mexican cuisine combines with the cuisine of the southwest United States (which itself has a number of Mexican influences) to form Cal-Mex and Tex-Mex cuisine. Another style of cuisine that is commonly mistaken for Mexican food is New Mexican cuisine, which is, of course, found in New Mexico, USA. ===Cuisine of Nicaragua=== [[Image:NicaraguanGalloPinto.jpg|thumb|right|200px|A dish containing [[gallopinto]], [[Plantain#Tajadas|tajadas]], fried cheese and cabbage.]] {{main|Cuisine of Nicaragua}} The Cuisine of [[Nicaragua]] is as diverse as its inhabitants. It is a fusion of Spanish, Caribbean and pre-Columbian dishes of the Indigenous peoples. When the [[Spaniard]]s first arrived in [[Nicaragua]] they found that the indigenous people present had incorporated foods available in the area into their [[cuisine]].<ref name="NICA">{{cite web | title = Try the culinary delights of Nicaragua cuisine| publisher = ''Nicaragua.com'' |url=http://www.nicaragua.com/cuisine/| accessdate = 2006-05-08 }}</ref> Despite the blending and incorporation of pre-Colombian and Spanish influenced cuisine, traditional cuisine changes from the Pacific to the Caribbean coast. While the Pacific coast's main staple revolves around fruits and corn, the Caribbean coast makes use of [[seafood]] and the [[coconut]]. As in many other [[Latin America]]n countries, [[corn]] is a main staple. Corn is used in many of the widely consumed dishes, such as [[nacatamal]], and [[Indio Viejo|indio viejo]]. Corn is also an ingredient for drinks such as [[pinolillo]] and [[chicha]] as well as in sweets and desserts. Nicaraguans do not limit their cuisine to corn, local grown vegetables and fruits have been in use since before the arrival of the Spaniards and their influence on Nicaraguan cuisine. Many of Nicaragua's dishes include fruits and vegetables such as [[jocote]], [[grosella]], [[mimbro]], [[mango]], [[papaya]], [[tamarind]], [[pipian]], [[banana]], [[avocado]], [[yuca]], and herbs such as [[Coriander|culantro]], [[oregano]] and [[achiote]].<ref name="NICA"/> [[Gallopinto]] is Nicaragua's [[national dish]], it consists of red [[bean]]s and [[rice]]. The dish has several variations including the addition of [[coconut oil]] and/or grated [[coconut]] which is primarily prepared on Nicaragua's [[Caribbean]] coast. It is thought to have originated in Nicaragua, however there is some controversy about the origins of this dish. ===Cuisine of the Dominican Republic=== {{main|Cuisine of the Dominican Republic}} The cuisine of the Dominican Republic is primarily a mixture of Spanish, and African cuisine, as well as some Taino Indian influence. The country that is now the Dominican Republic was formerly a Spanish colony. Many Spanish traits are still present, food is included. Traditional dishes in the Dominican Republic remain essentially Spanish, but ingredients and flavors have changed to reflect the ingredients available in the average Dominican household. Dominican cuisine differs in some respects from other parts of the West Indies and spicing of dishes is much more on the mild side. What Dominicans tend to eat depends highly on where they live, near the sea or in the mountains. ===Cuisine of Panama=== {{main|Cuisine of Panama}} [[Panama]]nian cuisine has its own unique and rich cuisine. As a land bridge between two continents, Panama is blessed by nature with an unusual variety of tropical fruits, vegetables and herbs that are used in native cooking. Also, as a crossroads of the world, Panama’s cuisine is influenced by its diverse population of Hispanic, native Indian, European, African and even Chinese migrations. ===Cuisine of Peru=== [[Image:Ceviche from Peru.jpg|thumb|right|[[Ceviche]], a [[Peruvian]] plate that has grown rapidly in popularity.]] [[Image:PiscoSour.JPG|thumb|right|Peruvian [[Pisco sour]].]] {{main|Peruvian cuisine}} '''Peruvian cuisine''' is considered one of the most diverse in the world and is on par with [[French cuisine|French]], [[Chinese cuisine|Chinese]] and [[Indian cuisine]]. In January 2004, ''[[The Economist]]'' said that "[[Peru]] can lay claim to one of the world's dozen or so great cuisines" [http://www.economist.com/world/la/displaystory.cfm?story_id=2388773], while at the Fourth International Summit of Gastronomy Madrid Fusión 2006, regarded as the world's most important gastronomic forum, held in Spain between January 17th and 19th, [[Lima]] was declared the "[[Gastronomic]] Capital of the Americas" [http://www.elperuano.com.pe/edc/2006/01/24/soc1.asp]. Thanks to its pre-Inca and [[Inca Empire|Inca]] heritage and to [[Spanish people|Spanish]], [[Basque people|Basque]], [[Africa]]n, [[Chinese race|Sino]]-[[Cantonese people|Cantonese]], [[Japanese people|Japanese]] and finally [[Italian people|Italian]], [[French people|French]] and [[British people|Britain]] immigration (mainly throughout the 19th century), Peruvian cuisine combines the flavors of four continents. With the eclectic variety of traditional dishes, the Peruvian culinary arts are in constant evolution, and impossible to list in their entirety. Suffice it to mention that along the Peruvian coast alone there are more than two thousand different types of [[soup]]s, and that there are more than 250 traditional [[dessert]]s. There are many restaurants specializing in Peruvian cuisine in many different cities throughout the world. The great variety in Peruvian cuisine stems from three major influences: *Peru's unique geography, 84 of the 104 possible life zones according to [[Leslie Holdridge|Holdridge]] *Peru's openness and blending of distinct races and cultures *The incorporation of ancient cuisine into modern Peruvian cuisine ===Cuisine of Uruguay=== {{main|Uruguayan cuisine}} The cuisine of [[Uruguay]] is traditionally based on its European and Mediterranean roots, especially from Italy, Spain, France, Portugal and Germany. Many foods from those countries such as pasta, sausages, and desserts are common in the nation's diet. The Uruguayan barbecue, asado, is one of the most exquisit and famous in the world. A sweet paste, Dulce de Leche is the national obsession, used to fill cookies, cakes, pancakes, milhojas, and alfajores. ===Cuisine of Venezuela=== [[Image:Arepa asada.JPG|thumb|right|150px|[[Arepa]] filled with cheese]] {{main|Cuisine of Venezuela}} Due to its territory, its diversity of agricultural resources and the cultural multiplicity of the Venezuelan people, [[Venezuelan]] cuisine often varies greatly from one region to another but its cuisine, traditional as well as modern, has strong ties to its European ancestry (Italian, Spanish, Portuguese and French). ==References== {{reflist}} * [http://www.try2cook.com Learn how to prepare empanadas Argentinas] ==See also== * [[Central America]]n and [[Caribbean cuisine]] ** [[Cuisine of Cuba]] ** [[Cuisine of Haiti]] ** [[Cuisine of the Dominican Republic]] ** [[Cuisine of Puerto Rico]] * [[Native American cuisine]] ** [[Aztec cuisine]] ** [[Inca cuisine]] ** [[Maya cuisine]] * [[North American cuisine]] * [[South American cuisine]] * [[Latin American culture]] {{Latin America topic|Cuisine of}} {{cuisine}} [[Category:Latin American cuisine| ]] [[he:מטבחי אמריקה הלטינית]] [[nl:Latijns-Amerikaanse keuken]]