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Latin America

Latin America. Cultures & Cuisines Guide to Good Food Ch. 28. SOUTH AMERICA. (Below Mexico and Central America) Countries have varied climate, geography, customs, and preparation methods. CLIMATE AND GEOGRAPHY.

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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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