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

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

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

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

5. 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

6. 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

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

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

9. 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

10. 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

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

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

13. 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

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

15. 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

16. 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

17. 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

18. 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

19. 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

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

21. 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)

22. 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

23. 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