Foods of Latin America and the Caribbean

Latin America Rugged mountain ranges Crystal blue bays Lush tropical rainforests

Native Cultures Aztecs in Mexico Mayas in Central America Incas in South America

Immigrants Europeans –Spanish & Portuguese brought wheat and hogs, rice, goats, sheep and chicken –French brought herbs –England brought coffee beans

Crops & Food Products Corn Beans Chilies Squash Potatoes Tomatoes Avocados Cassave

Dishes & Products in LA Salsa (tomatoes, onions, garlic, and spices); Mexican, Caribbean, and Brazilian version= chilies, salt, and lime juice

Pollo con arroz= main dish with chicken and rice Empanadas= meat, vegetables, fruit, or all three in a turnover

Chorizo= spicy sausage Sopas= soups; meat, peanuts, squash, cassava meal, cornmeal, nuts, and potatoes thicken soups

Ceviche appetizer of raw fish marinated in citrus juice, served with chilies, tomatoes, and onions

Mexico

Geography Not the best for farming Have grown corn, beans, wheat & rice

Ingredients Corn – from Aztecs Masa – made from dried corn that has been soaked in limewater & then ground

Ingredients Avocados Squash- used in soups, fritters & empanada filling Chilies Jalapenos Plantains Chocolate – from Mayans –Aztecs use in drinks and sauces (MOLE)

Dishes Quesadillas Enchiladas Tacos Tortillas Flautas Tamales Frijoles- beans Cocido- bean stew Tortilla Soup

Central America

Ingredients Berry allspice Chicken Pineapple Tomatoes Raisins Sesame & Pumpkin Seeds Oysters Beans Cabbage Onion

Dishes Pollo pepian Pupusa Nacatamal Gallo pinto Arroz con tuna

South America Made up of 13 countries Brazil –Native Culture include African slaves & Portuguese colonists –Dishes- Feijoada completa- national dish, black beans & various meat stewed. –Includes chorizo, pig’s feet & pork Seafood stews Guarana – fruit drink

Argentina Immigrants include Western & Eastern Europeans Beef a major industry –Dishes Yerba mate – beverage brewed from holly leaves Chimichurri sauce – vinegar, olive oil, seasoning blend Carbonada criolla – mixed stew

Andean Countries Columbia, Ecuador, Peru, Chile Mountains, seacoast, & tropical rainforest Cool, dry climate

Ingredients Corn, beans, potatoes Seafood Cassavas Chilies Less spicy dishes Chicken, llama, guinea pig

Dishes Arepa- small griddle cake with cracked cooked corn Aji- chile and a hot sauce

Charqui- jerky – made from llamas Ajiaco – soup of chicken, potatoes, and corn Anticucho – beef, skewered and grilled

Caribbean Hundreds of islands Natives- –Carbis –Arawaks –Taught Europeans to barbeque & season with chilies

Ingredients Seafood is a staple; conch Chicken Rice Legumes Black & red beans, black- eye peas, pigeon peas Tropical fruits- mangoes, figs, pomegranates, coconuts

Dishes African elements in Jamaica – national dish combines 2 West African imports –Salt fish & ackee Jerk- blend of chilies, onions, garlic, allspice & other herbs & spices

Cuban Cuisine- –Spanish influence –Sofrito – main dish with onions, garlic, and bell pepper in olive oil Similar to Creole cooking

Haiti’s dishes French influence –Griot – meat marinated in citrus fruit juice, salt, pepper, and thyme Simmered & then fried –Pork is eaten by the more affluent