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Latin America

This guide explores the rich tapestry of South American cultures and cuisines, highlighting the unique influences that shape regional dishes across various countries. From the mountains of Peru to the jungles of Brazil, each area boasts distinct agricultural practices and culinary traditions influenced by indigenous peoples, colonizers, and the African diaspora. Key staples like corn, beans, and rice are used in diverse ways, while famous dishes such as feijoada and empanadas reflect the fusion of flavors and techniques. Join us on a journey through the vibrant flavors and cultural heritage of South America.

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Latin America

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

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

  3. CLIMATE AND GEOGRAPHY • Includes mountains, grasslands, jungles, forests, deserts, and plateausIsolation resulted in the development of independent and unique cultures

  4. INFLUENCES on “culture and cuisines” • Spanish= conquistadors (in search of gold/silver) Portugal= Brazil (official language is Portuguese) Africans- brought as slaves to Brazilraised African crops- coconuts, yams, bananasAztecs and Spanish = MexicoInca = Peru (much of South Am.) Andes Mts. European = ArgentinaAfrica/ Portuguese = Brazil

  5. 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

  6. CULTURE • poverty vs. wealthIlliteracyPoor earningsHard physical laborTransportation issuesCarnival- Brazilian similar to Mardi GrasMany native beliefs mixed with Catholicism

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

  8. Mexico • Varied geography Fishing is very important Dry land= poor crops, but suitable for Beef cattle Central Mexico- beans and cornAztecs were the original inhabitantsConquistadors (Spanish) invaded 1520

  9. 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

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

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

  12. Main Staples CORN Tortilla- cooked on a comal Husks used to make tamalesBEANS boiled, mashed and friedPEPPERS 30 varieties Red- used dried (except for “bell” and pimentos) Green- used fresh

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

  14. SAUCESandSTEWS • Sauces are thickMoles- unique flavors- many ingredients, chopped fineStews cooked over a long period of time • BEVERAGES- Apple and other fruit beverageschocolate drinks and coffee

  15. 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

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

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

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

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

  20. 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), coconutFeijoada completa- national dish (dried beef and smoked tongue served with rice and hot saucesblack bean paste, oranges, kale on the side Abara (African tamale), cuscus (steamed grain dish)

  21. CHILE • upper 1/3 is desert, lower 1/3 is mountainous, middle is fertile valleys, forests and fieldsCan’t raise sheep or cattle= little meatSeafood, beans and vegetables, mild dishesShellfish popular including sea urchins, clams and scallopsPastel de choclo- meat pie w/ sugared corn, meat filling

  22. ARGENTINA • Pampas- best land in S.Am. raise cattle and sheepStong flavored dishes, squash/pumpkins are popularConsume 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

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