South America Latin America and the Caribbean Chapter
South America, Latin America, and the Caribbean Chapter 47
Native –local cultures �Latin America: Aztecs in Mexico �Central America: Mayas �South America: Inca �All cultivated beans, corn, chiles, squash, potatoes, tomatoes, avocados, and cassava �European influence brought pork, wheat, rice, goats, sheep, chickens, spices and herbs, and coffee �Chiles are native and are used in most dishes �Flavor is key in most dishes, and they encourage flavor and heat
Latin American Foods �Corn, rice, and beans (together are a complete protein) �Barbecuing and grilling popular �Empanada – a turnover filled with meat, vegetables, fruit, or all three �Chorizo – spicy sausage, used in stews �Seafood popular along the coast �Ceviche – appetizer of raw fish marinated in citrus, served with chiles, tomatoes, and onions �Sopa – meat is main ingredient, peanuts and squash common, potatoes used as a thickener
Meat Empanada Food Network Fruit Empanada
Chorizo Ceviche
Sopa de Fideo Caldo de camaron
Mexico � Chief crops: corn, beans, wheat, rice, coffee, sugarcane, vegetables and fruit, and livestock � Corn is sacred – 60+ different varieties grown � Corn is mainly dried, cooked, and then soaked in limewater to turn it into masa which is a common ground flour used to make tortillas � Avocados and Squash – used as garnishes and main meal parts
Mexico, cont. �Chocolate arrived on trade from Central America �Aztecs are credited for creating hot chocolate (their version often seasoned with corn milk, chilies, vanilla, and cinnamon) �Chocolate also used in sauces to increase flavor such as mole �Tortillas used often! (small for tacos, grilled for quesadillas, dipped in chile sauce for enchiladas, and deep fried) �Uncooked tortillas are wrapped in corn husks and steamed to make tamales
Hot Chocolate Mole
Mexico, cont. �Frijoles – beans � Used in most dishes or as a substitute for meat �Frijoles refritos � Refried beans – mashed pinto beans, fried in lard �Tortilla soup – vegetable soup with a lot of flavor and fried tortilla strips on the top �Salsa common condiment
Central America �Tropical climates, surrounded by ocean �All spice is grown and used in lots of dishes �Chicken flavored with pineapple, tomatoes, or raisins �Chayote – squashlike fruit, usually raw or cooked and topped with cheese �Costa Rica: Gallo pinto – fried black beans and rice �Costa Rica: Arroz con tuna �Panama: deep fried tortillas topped with eggs and cheese
South America �Potatoes and quinoa are major crops along the west coast �Brazil � Sugar plantations � Dende oil � Pork & dried beef most common � African influenced seafood stews � Figs, papaya, oranges, pears, peaches, and pumpkins served with fresh cheese for dessert � Forms of bread pudding
Argentina �European influence – pasta and bread, tea and yerba mate �Pampas – vast grasslands to raise cattle �Chimichirri – vinegar and olive oil sauce �Stew with beef, corn, and vegetables popular
Andean Countries �Mountains, tropical forest, and sea coastal region �Foods less spicy than México and Central America �Potatoes may have originated from this area �Seafood, cassava, and chilies �Meat comes from small animals �Local specialties in each country
Uruguay �Dulce de leche in and desserts �Quinces are also made into a sweet paste �Meat usually cooked over charcoal and skewered before grilling Paraguay �Open grill cooking �Mazamorra very popular �Mate also very common
Caribbean �Many European and African influences �Seafood and fish is a must as well as chicken and pork �Rice and legumes are central �Tropical fruits also common (mango, figs, pomegranates, coconut, pineapple) �Each country is different �Jamaica is famous for spice!
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