Food of South America, Latin America, and the Caribbean Ch. 47

Learning Latin American Cuisine All around latin America the climate and geography, and rugged mountains and tropical rainforests have and impact on the food. 3 native cultures have dominated: Aztecs (Mexico), Mayas (Central America), and Incas (South America). All 3 cultivated corn, beans, chiles, squash, potatoes, tomatoes, avocados, and a starchy root vegetable cassava. Pork became the most important meat in Latin America, except in Argentina and Northern Mexico. (Spanish introduced cattle) Europeans brought coffee which grows across Latin America.

Continued…. Chiles are native to Latin America and are central to Latin American cuisine. They are the basis for salsa, or sauce. Some salsas are chunky mixtures with added tomatoes, onions, garlic, and spices. Adobo is a spicy vinegar salsa used as a rub or serving sauce for meats. Escabeche, originally a Spanish pickling sauce, is a marinade for cooked fish, chicken and vegetables.

Latin America

Latin American Dishes Many dishes featuring corn, rice, and beans (together provide complete protein) Barbequing and grilling are popular ways to serve meat. Leftovers may be chopped with onions, garlic, and herbs and used in an empanada. Empanada: turnover filled with meat, vegetables, fruit or all three. Were introduced by the Spanish.

Latin American Dishes Seafood is important in the cuisine of coastal areas, from Gulf of Mexico to Chile’s Cape Horn. Ceviche: an appetizer of raw fish marinated in citrus juice until firm and opaque. (served with chiles, tomatoes, and onions) Sopa: soup features meat as the main ingredient. Peanuts and squash are also used. Toasted cassava meal, cornmeal, ground nuts, and potatoes are used to thicken soups.

Mexico

Mexico Uses local foods in creative ways. Corn, wheat, beans, rice, coffee, vegetables, fruit and cattle are grown in Mexico. Coffee and sugarcane are grown in the south because of the flat terrain. The cuisine reflects Aztec influence. Aztecs considered corn sacred. Still central to Mexican cooking. (about 60 varieties of corn are grown)

Mexico Mainly corn is dried, cooked, soaked in limewater, and then ground into dough called masa. Dried ground masa is sold as masa harina, a course grained corn flour. Used to make tortillas, a flatbread that is part of many Mexican meals.

Mexico Avocados and squash are two other native foods that are important in Mexican cooking. Chocolate came to Mexico from trade with the Maya in Central America. Aztecs used it in hot, frothy beverages that enriched with corn milk and seasoned with chiles, vanilla, and other spices. Chocolate is also used to season sauces and main dishes.

Mexico (tortillas) Tortillas are filled with combinations of meat, poultry, beans, fish and cheese and then prepared in different ways. Small tortillas: folded to make tacos Tortillas are folded around cheese and grilled to make quesadillas. Dipped in chile sauce and the filled and baked to make enchiladas. Deepfried stuffed tortillas: flautas Uncooked masa is wrapped in cornhusks and steamed: tamales

Mexico Frijoles: beans, versatile ingredient. Red or pinto beans, mashed or fried in lard. Tortilla soup: tomatoes, onions, garlic, chiles, and tortilla strips. Salsas are an everyday condiment. Mole: thick blend of chiles, ground pumpkin or sesame seeds, onions, unsweetened chocolate, and spices.

Central America

Central America Join the continents of North and South America. The native berry allspice flavors many sweet and savory dishes. Each country has its own food specialties. Oysters are popular in Guatemalan cooking. Nicaragua: popular dish nacatamal( made from cabbage, plantain, and pork steamed in banana leaves. Costa Rica: gallo pinto (fried black beans and rice) A Panamanian breakfast tortilla is a thick corn pastry, deep- fried and topped with cheese and eggs.

Central America Nacatamal Panamanian breakfast tortilla

South America 13 countries make up South America. (3 times the size of the United States) Potatoes and quinoa are big plant crops, particularly on the west coast of the continent.

Brazil Country of many ethnicities and cultural groups, where cuisine varies greatly from region to region. Portuguese once ruled Brazil, bringing slaves from Africa to work on local sugar plantations. Therefore has Portuguese and African influence on the cuisine. Dende oil, a bright orange palm oil, is the fat of choice for many recipes.

Continued… Used in national dish of Brazil, an Afro-Brazilian specialty, called Feijoada completa. Black beans and various meats simmered in a well seasoned stock. (stew with pork)

Continued… For desserts, figs, papayas, oranges, pears, peaches and pumpkins are served with solid fresh cheese. Pudim de pao: pie made from day-old bread submerged in milk and thickened with eggs and sugar. Dried orange slices and cloves add additional flavor.

Argentina Shows many western and eastern European influences. Old world herbs and spicy chiles. Pastas are popular, and yeast breads are just as common as tortillas. Beef is the major industry and national food. Beef is normally grilled and served with Argentina’s signature sauce, chimichurri. Eat lots of stew.

Andean Countries Colombia, Ecuador, Peru, and Chile. Dominated by mountains, seacoasts, and tropical rainforest. Cooking is less spicy than Mexico and Central America. Corn, beans, chile peppers, and potatoes grow in cool, dry climate of the fertile Andean foothills. (potatoes may in fact have originated there) Pacific ocean provides seafood, such as seabass and sea urchin. Meat often comes from chickens, guinea pigs, and llamas.

Continued… Andean countries have foods in common: Arepa: small griddle cake made with cooked cracked corn. Aji: local chile, used for seasoning and is made inot a hot sauce. Colombia is known for ajiaco: soup of chicken, potatoes, and corn. Peru: known for anticucho: cubes of beef hear in an aji marinade that are skewered and grilled and served with boiled potatoes and corn on the cob.

Uruguay Located south of Brazil and east of Argentina. Dulce de leche is used in many desserts. Meats often cooked on open flame. Hungara, a very spicy sort of hot dog, is a popular grill item.

Uruguay Dulce de leche hungara

Paraguay Meats cooked on an open grill, called parrillada. Mandioca: local staple root crop. (combined with cornmeal and cheese to create chipa, a bagel-like bread) Mate: hot caffeinated beverage made by steeping the dried leaves of the yerba mate plant in water,( national drink of Argentina, Uruguay, and Paraguay) Terere: cold version of mate

The Caribbean

Learning Caribbean Cuisine Hundreds of tropical islands dot the Caribbean sea. Earliest known inhabitants were the Caribs and the Arawaks. Seafood is a staple in the Caribbean. Chicken is often served in main dishes, as are pork and goat on some islands. Tropical fruits are important in Caribbean cooking. Mangoes, figs, pomegranates, and coconuts are eaten raw, cooked in side dishes, and used to flavor meats.

Caribbean Dishes African culture is important in Jamaica. (Fish, vegetables, and beans are mainstays of the diet.)(meat is rarely used) Jamaica is known for its many jerk recipes. Jerk: blend of chiles, onions, garlic, allspice, and other herbs and spices used to season meat, poultry, and fish. Marinades are made by adding oil, citrus juice, and molasses to the jerk spice blend.

Jamaican Jerk Chicken

Caribbean Dishes Haitian cooking shows a French influence. Rice and beans are the native dish. Chicken is very common in Haitian cuisine. Flattened plantain slices, cooked in oil like potato chips, are a common snack food. Cuban cuisine has strong Spanish and African influences. Many dishes start with a sofrito, a saute of onion, garlic, and bell pepper in olive oil that is also used in the Creole cooking of New Orleans.

Caribbean Dishes The Cuban sandwich features, bread, thin slices of roast pork and ham, mustard and sweet pickles. Toasted like a panini