Cultures & Cuisines Guide to Good Food Ch. 28 Latin America Cultures & Cuisines Guide to Good Food Ch. 28

LATIN AMERICA Latin America = Mexico/Central and South America (Rio Grande to the southern tip of South America)

SOUTH AMERICA (Below Mexico and Central America) Countries have varied climate, geography, customs, and preparation methods

CLIMATE AND GEOGRAPHY Includes mountains, grasslands, jungles, forests, deserts, and plateaus Isolation resulted in the development of independent and unique cultures

INFLUENCES on “culture and cuisines” Spanish= conquistadors (in search of gold/silver) Portugal= Brazil (official language is Portuguese) Africans- brought as slaves to Brazil raised African crops- coconuts, yams, bananas Aztecs and Spanish = Mexico Inca = Peru (much of South Am.) Andes Mts. European = Argentina Africa/ Portuguese = Brazil

REGIONAL CUISINE- Due to geography and climate differences North- tortillas made of flour (wheat crops) Beef, cheese, beans Coastal- fish, plantains East- duck, turkey South- sea chestnuts, squash blossoms, bananas

CULTURE poverty vs. wealth Illiteracy Poor earnings Hard physical labor Transportation issues Carnival- Brazilian similar to Mardi Gras Many native beliefs mixed with Catholicism

Diet Overview- ☺ mostly healthy, ☺ fresh fruits and veg., ☺ low cancer rate, ☺ high in veg.-based protein, : ( high in animal fat/fried foods

Mexico Varied geography Fishing is very important Dry land= poor crops, but suitable for Beef cattle Central Mexico- beans and corn Aztecs were the original inhabitants Conquistadors (Spanish) invaded 1520

LIFESTYLE Close knit families Roman catholic AGRICULTURE Many farmers- difficult due to poor soil Low earnings Corn in the major crop Beans are second Wheat/Cattle in north LIFESTYLE Close knit families Roman catholic

Main foods Corn/Beans/ Rice are “staple” foods Other foods: coffee tomatoes, green peppers, melons, citrus, strawberries, and cacao, rice, shrimp, sardines, tuna, turtles

Cuisine Frying- most popular preparation method Influences by both Aztecs and Spaniards- chocolate, cinnamon, avocados, sweet potatoes, pineapples papayas, oil, peaches, apricots

Main Staples CORN Tortilla- cooked on a comal Husks used to make tamales BEANS boiled, mashed and fried PEPPERS 30 varieties Red- used dried (except for “bell” and pimentos) Green- used fresh

FRUITS & VEGETABLES zucchini, artichokes, potatoes, spinach, beets, nopales (cactus pad) avocado, tomato, onion, prickly pear, guavas, papayas, banana DESSERTS- flan- caramel custard- Spanish influence

SAUCES and STEWS Sauces are thick Moles- unique flavors- many ingredients, chopped fine Stews cooked over a long period of time BEVERAGES- Apple and other fruit beverages chocolate drinks and coffee

MEALS Desayuno- substantial breakfast Comida- main meal = between 1-3:00 May have up to 6 courses Tortillas usually served Siesta usually follows Merienda- a light snack between 5-6:00 Cena- supper between 8-10:00pm

VENEZUELA Coconut, bananas, plantains, corn pancakes (arepa) Food customs of Spanish Temperate climate and fertile soil= Farmers Tropical lowlands “hallacas”- cornmeal dough and filling wrapped in banana leaves

COLOMBIA Potatoes, cassavas, consume little meat, coffee is grown but not consumed as in U.S, and served very strong Mountainous- Andes ajiaco- stew with chicken, cassava, potato and corn. Some economy is based on illegal cocaine industry

ECUADOR Straddles the equator, gallopogos islands off coast Coastal, mountainous and rain forest geography Mestizos- population (mixture of Spanish and Native S. Americans) Yucca (cassava), cuy, pork, beans, fruits, Bananas

PERU Incan ancestry, Spanish influences, Potatoes- freeze dried to preserve Aji (chilies), prawns, cuy (guinea pig), ceviche (marinated raw fish dish), “sweet” tamales

BRAZIL Native South American, Portuguese, and African culture Manioc (main staple) Starchy root vegetable, dende oil (palm oil with bright orangish color), rice (2nd staple) , beans (3rd staple), coconut Feijoada completa- national dish (dried beef and smoked tongue served with rice and hot sauces black bean paste, oranges, kale on the side Abara (African tamale), cuscus (steamed grain dish)

CHILE upper 1/3 is desert, lower 1/3 is mountainous, middle is fertile valleys, forests and fields Can’t raise sheep or cattle= little meat Seafood, beans and vegetables, mild dishes Shellfish popular including sea urchins, clams and scallops Pastel de choclo- meat pie w/ sugared corn, meat filling

ARGENTINA Pampas- best land in S.Am. raise cattle and sheep Stong flavored dishes, squash/pumpkins are popular Consume the most meat- large amounts, roasting is popular, chimichurri (peppery sauce for meat) Gauchos (nomadic herders in 1800s) Empanadas- turnovers with meat, raisin, onion and olive filling