1. Foods of Latin America and the Caribbean

2. Latin America Rugged mountain ranges Crystal blue bays Lush tropical rainforests

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

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

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

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

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

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

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

10. Mexico

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

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

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

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

15. Central America

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

17. Dishes Pollo pepian Pupusa Nacatamal Gallo pinto Arroz con tuna

18. 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

19. 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

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

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

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

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

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

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

26. 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

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

28. 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