Latin America and the

Caribbean

New World America Columbus opened the door from

Old World Europe to New world America in 1492.

Spain, Portugal, France and Great Britain would influence foods and food culture for the next 300 years.

Latin America Three native cultures dominated the

early history of Latin America Aztecs in Mexico

Mayas in Central America

Incas of South America

Rich Harvest of Foods Corn, beans, chiles,

squash, potatoes, tomatoes, avocados, & cassava (starchy root vegetable).

European Influence Spanish & Portuguese

Wheat & Hogs Spanish

Rice, goats, sheep and chickens French

Herbs (thyme and chives), culinary system

English Coffee shrubs

Chiles Chiles, both red and green, are the basis

for a staple of salsa (or sauce). Most recipes are chunky mixtures with

added tomatoes, onion, garlic and spices. Adobo is a spicy vinegar salsa used as a rub or

serving sauce for meats Escabeche, originally a Spanish pickling

sauce, is a marinade for cooked fish, chicken and vegetables.

Achiote sauce is made of ground chiles onions and herbs.

Latin American Dishes Diet based on corn, rice and beans may appear as

any part of la comida (the meal). Pollo con arroz - rice is paired with chicken. Empanada - a turnover filled with meat,

vegetables, fruit, or all three. Sometimes filled with leftovers!!!!!

Chorizo – a spicy sausage Ceviche – an appetizer of raw fish marinated in

citrus juice until firm and opaque. Served with chiles, tomatoes and onions.

Sopas – soups featuring meat as the main ingredient; peanuts and squash are also used.

Mexico Agriculture

Grow corn, beans, wheat and rice for food at home.

Main exportscoffee, vegetables, fruit and

livestock.

Mexican Ingredients Corn

60 varieties of corn grown Masa – corn is dried, cooked soaked in

limewater and then ground into this dough. Masa harina – course-ground corn flour Tortillas – a popular flatbread, made from masa

Avocados Squash Chocolate

Came from trade with Maya

Mexican Dishes

Tortillas filled with any combination of meat, poultry, beans, fish and cheese are a staple Tacos – tortillas are folded over and eaten by hand Quesadillas – tortillas are folded around cheese

and grilled. Enchiladas – tortillas dipped in chile sauce before

they are filled and baked Tamales – uncooked masa is spread on corn husks

and rolled

Mexican Dishes Frijoles – BEANS – are in main dishes as

tortilla fillings or beans and rice. Frijoles refritos – side dish of red or pinto beans,

mashed and fried in lard Cocido – bean stew often made with pork and

vegetables Posole – main course soup of pork or chicken and

dried corn Menudo – combines tripe (lining of a cow’s

stomach), hominy, chiles Sopas de papas – potato soup with melted cheese

Mexican Dishes Salsas are an everyday condiment. In Guadalajara, a salsa is made with

chipotle chiles (smoked jalapenos) and tomatillos (Mexican green tomatoes).

Mole - this sauce blends dozens of chiles Chiles, pumpkin or sesame seeds, onions,

unsweetened chocolate and spices. Mole poblano – best known version

accompanies turkey

Mexican Dishes

Seafood – Gulf of Mexico region Mofongo-

Shrimp is prepared with pureed plantains (starchy banana), onion, tomato and salsa.

Yucatan peninsula, shrimp is served chiles en escabeche or grilled in an achiote paste

Central America Rural living is common Common foods

Allspice Native berry flavors many sweet and savory

dishes Chicken is widely eaten (flavored with

pineapple, tomatoes or raisins) Chayotes

Native Squash like fruit (often stuffed with cheese)

Central America

Guatemala Pollo Pepian

Chicken in a spicy sauce made with sesame and pumpkin seeds

El Salvador Pupusa

A corn cake filled with refried beans, cheese and pork served with cabbage, onion and carrot slaw

Central America

Nicaragua Nacatamal

Cabbage, plantain and pork steamed in a banana leaf Costa Rica

Gallo pinto Fried beans and rice

Arroz con tuna Rice with tuna

Panama Breakfast tortilla

Corn pastry, deep fried , topped with egg and cheese

South America Thirteen countries make up South

America Three times the size of the United States Regions

Brazil Argentina Andean Countries

Brazil

Main influence 1500’s when Portuguese colonists and African slaves worked sugar plantations

Feijoada completa National dish –

Black beans and various meats simmered together Meats –beef, chorizo, pigs feet and other pork

Side dishes of orange slices and rice round out meal

Brazil Dende oil

Bright orange palm oil used to sauté greens Farofa

Crumbly mixture of sautéed cassava meal and nuts and raisins

Moqueca Seafood from swordfish and shrimp, the base

is coconut milk and tomatoes Guarana

Soft drink made of guarana fruit

Argentina Influence of more Western and Eastern

Europeans Yerba mate

Tea brewed from holly leaves Beef is a main industry Chimichurri

Sauce of vinegar, olive oil in garlic, parsley, onion and oregano – used on beef

Carbonada criolla Mixed stew with meats, fruits and veggies

Andean Countries

Columbia, Equador, Peru and Chile Mountains, seacoast and rainforest

Andean foothills Birthplace of Potatoes

Pacific Ocean Seabass to sea urchin

Grazing land limited, meat comes from easily kept animals Chicken, llama and guinea pigs

Andean Countries Arepa

Small griddle cake made with cracked corn Aji

Local chile and a hot sauce made from it Charqui

Llama jerky - meat salted and dried Ajiaca

Columbian soup of chicken, potatoes and corn Anticucho

Peruvian cubes of beef heart skewered and marinated

The Caribbean Caribs and Arawaks are the earliest know

inhabitants They taught European colonists two skills

Barbeque and season with chiles Seafood and Conch Chicken, pork and goat Rice and legumes

Black & red beans, black eyed peas and pigeon peas

Mangoes, figs, pomegranates & coconuts

Caribbean Dishes Jamaica shows African elements in food

National dish is Ackee (tropical fruit) and Saltfish (dried cod) – both are West African imports

Jerk Blend of chiles, onions, garlic, allspice and other

herbs and spices Griot

Cubes of meat marinate in citrus juice, salt, pepper and thyme (French influence)

Sofrito Saute of onion, garlic and bell pepper in olive oil

(Spanish influence