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The cuisine of Latin American countries

Latin American cuisine is characterized by its variety and the use of spices. Each country has its own traditional dishes, but it is also true that there are some dishes that are common. Indi-genous roots have greatly influenced the cuisine of Latin America, but has also received Spa-nish, Italian, French and British influences. These influences have been modified and accom-modated to the kitchen of each country. Meat, seafood and fish from the two oceans that lap its shores, rich desserts made with tropical fruits and stews in which the basic ingredient is rice or corn are the hallmarks of the cuisine of the countries of Latin America. As usual, each country adapts to your tastes and eating habits.

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The gastronomic tour of Latin America be-ginning in Mexico , with elaborate and highly seasoned dishes. Notable nachos with guaca-mole , quesadillas, enchiladas and muffins . Rice is eaten almost daily , cooked with beans , meat or vegetables. Cuban cuisine is influen-ced by the Spanish , Caribbean and African cuisine. Some of the dishes include rice and beans , here called moro rice and accompa-nied by banana , the melting pot , a soup with vegetables and meat, and the Cuban sand-wich , prepared with cheese and pork. Costa Rican cuisine highlights Casado, a dish made from boiled rice and beans , fried plantains , beef or pork and coleslaw . The Colombian cuisine is one of the richest and most varied , so, you may find many dishes by region. Some typical dishes include suckling pig : pork stuffed with rice and other meats , fried plantain, fried plantain which is meat or fish ; arepas , a kind of corn cake combined with any ingredient , and sancochos , chicken soups , fish or beef . Peruvian cuisine with 491 dishes , is the country that has . The ce-

viche, grilled chicken and Chinese restaurant , which is the result of the fusion of Chinese dishes with Peruvians. Brazilian cuisine recei-ves African and Portuguese influences, their most popular dishes are the moqueca , a stew of fish and vegetables with coconut milk and palm oil , and the feijoada, a dish made with pork , beans , cabbage , rice and boiled plan-tains and farofa , made with cassava flour. Chilean cuisine is one of the most influenced Latin American cuisine. He received Spani-sh , Italian, German and French influences . Clams Parmesan , curanto and conger chow-der are some of the most delicious dishes . Finally , it is worth mentioning the Argentina cuisine. In Argentina the Italian influence is reflected in the development of its rich pastas, but spicier and more meat. Argentine empa-nadas are a real delicacy , and the dulce de leche.

Typical dishes from Latin America

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The cuisine of Mexico is known for its great variety of dishes and recipes, as well as the complexity of preparing certain dishes. It is known for its distinctive and sophisticated flavors often seasoned with a variety of sau-ces. It should be mentioned that not all sauces are spicy and that is the taste of the people. Collect gastronomic traditions, Mesoameri-can and European, among others. Mexican cuisine has influenced various cuisines of the world and has been influenced by other cuisi-nes such as Spanish, African, Middle Eastern, Asian. The 16 November 2010 Mexican cui-sine was recognized as Intangible Heritage of Humanity by UNESCO.

The history of Mexican cuisine dates back about 10,000 years, to the time estimated maize was domesticated to become the culture, then would the food base of Mesoamerican cultures. Mexican cuisine, with its variety of traditional regional dishes, is rich in taste, odor and color, pride of cultural heritage of the nation; attribu-tes that attract tourists alone. The cuisine has ancient recipes that have been passed from ge-neration to generation and today are attractive for tourism called Gourmet, which has increa-sed its importance in the world market.

Cuisine of Mexico

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Typical dishes from Mexico

Countless Mexican delicacies that can be prepared with its flagship products: corn, chili, beans and nopal.Typical Mexican dishes are:

The tacos: Son corn pancakes stuffed with chicken and / or beef, red, green and yellow peppers, tomatoes and onions. You can tell they are a classic Mexican food anywhere and probably one of its most internationally known dishes.

The white pozole: Of which there are also red versions (as in Jalisco) and the green version (Coast of Michoacán). It is a soup made from a particular type of corn known as cacahua-zintle, to which is added pork or chicken as an additional ingredient.

The enchiladas: Similar to tacos, but very spicy, no cereal inside and with plenty of cheese. There are those who not only baked au gratin for cheese that covers also the inside. As usual with this type of food, there are different reci-pes depending on the region.

Mole: Of which are named several Mexican variants. Basically its more traditional option, a sauce made with cocoa, chilies different fa-milies, tomatoes, almonds, raisins, cinnamon, parsley and various other spices.

Guacamole Sauce made with avocado. There are many variations from one area to another but the most common ingredients are avoca-do, onion, green clile and a squeeze of lemon, though many people add roasted, dried or fresh tomato.

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The Drink of Bolivia is primarily known for its variety of dishes that vary from region to region. With deep-Moorish Spanish and indigenous roots, transformed by crossbre-eding and different historical moments that the country has experienced, Bolivian cuisine has added a wide range of dishes and recipes, making it varied, rich and differentiated. To this was added the Bolivian drinks like wine, Chicha and Cocoroco.

Bolivia was inhabited for the last 20,000 years, at first in small towns and about 220 BC be-gan major Tiwanaku civilization to develop in the region of Lake Titicaca. Their agricultural techniques were well advanced. Along with the arrival of the conquistadors Bolivia command of the Spanish crown, reached also the ingre-dients that would become the basis of future Creole food. Among the products that are brought wheat, pigs, sheep, chickens and cattle. These ingredients were mixed basis and thus gave rise to the most typical dishes of Bolivia. Bolivian cuisine has deep ethnic, European and Arab roots, transformed by crossbreeding and different historical moments that the country has experienced.

Cuisine of Bolivia

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The Drink of Bolivia is primarily known for its variety of dishes that vary from region to region. With deep-Moorish Spanish and indigenous roots, transformed by crossbreeding and different historical moments that the country has experienced, Bolivian cuisine has added a wide range of dishes and recipes, making it varied, rich and differentiated. To this was added the Bolivian drinks like wine, Chicha and Cocoroco.

The chairo is one of the dishes of the cuisine of La Paz altiplano, whose main components are the potato flour, sweet potato, peeled and chalona mote, very typical products of the high plateau areas. Andean origin, is a very tasty thick soup that is served hot and green locotos.

Huatía or Pampaco: Pork, lamb, beef or flame accompanied by cooked tubers underground. Similar to Peruvian pachamaca.

The Sajta is a traditional dish of western Boli-via. It is a spicy chicken stew with peanut and cramped tunta chuño. Different variants de-pending on the region meet. It is often inclu-ded in major events like All Saints or carnival.

Charkecán: Charque flame to the pan with hominy corn, egg, cheese and chunks of potato with skin.

Chanfaina: blood stew with chopped lamb tri-pe from the same animal and white potatoes.

Typical dishes from Bolivia

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The cuisine of Argentina is characterized cuisines and unlike the rest of Latin America by major European contributions. In Argenti-na match perfectly , Creole , Italian , Spanish cuisine, and even some small influences of sub-Saharan Africa because slaves brought from Africa to the territory that is now Ar-gentina .Another factor is that Argentina is one of the largest agricultural producers in the world. It is a major producer of wheat , beans, corn or maize , meat ( especially beef ) , milk and , since the 1970s , a large producer of soybeans but this legume has not achieved popular acceptance.The vast production of beef makes it the most consumed (in many times the annual per capita consumption has exceeded 100 kg , and during the nineteenth century was about 180 kg per capita / year). This being the case since the beginning of the century to the country where recientmente kilos per capita beef consumed in the worldof Similarly, the vast wheat- productions make the most com-mon bread is white bread flour , and largely

explain the success of certain foods of Italian origin who use the Argentine pizzas and have more mass than the Italian .It is noteworthy that , in addition to regional distinctions , there is an important distinc-tion between the purely traditional urban gastronomy ( heavily influenced by the “glo-balization” of food habits ) , and gastronomy less urban areas and rural areas, directly and more - so to speak - ‘ folk ‘ .Although the clear existence of legislation prohibiting the consumption of horse meat in Argentina there is a general reluctance to equine meat consumption ( especially of hor-ses ) is not known, this is due to the emotio-nal closeness that the horse (along pets such as cats and dogs ) keeps human beings (just listen to the samba “ My sorrel “ or read the jacket and gaucho literature to corroborate this).

Cuisine of Argentina

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Dicen que la gastronomía argentina se reduce a carne, carne y más carne. Y lo dicen así sin más, tan sueltos de cuerpo, como si fuera poco. Y es verdad… en parte. La cocina argentina se basa en el ingrediente que más amamos los seres carnívoros. Sin embargo, las cualidades de nuestra mesa no se agotan en un trozo de carne asada (¡con lo buena que está!) sino que hay un amplio abanico de posibilidades si quieres sumergirte a fondo en la mesa argentina.

El asado: Gran plato maestro del país como mencionábamos antes. Suele comerse en veladas porteñas junto al horno del hogar y es básicamente preparado de la cocción a las brasas de distintas partes de carne de vaca.

El choripán: Si se viaja al barrio de la Boca el choripán estará esperándole en la esquina. Un chorizo jugoso dentro de un pan cam-pesino que puede comerse con una salsa de chimichurri.

El dulce de leche: Especialmente el de Buenos Aires es famoso en el mundo entero, por su “je ne sais pas” que le hace adictivo al paladar más exigente.

La fainá: Platillo que llegó a Argentina desde Italia, está hecho en base a harina de garban-zos y aceite de oliva.

El locro: Un saltado jugoso de diferentes car-nes como la panceta, el mondongo, y el cho-rizo. En la combinación no faltan los pallares y el maíz.

Platos típicos de Argentina

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The cuisine of Peru is very diverse, while the book “357 are ready to understand how Peru-vians’ count up to 491 dishes.Peruvian cuisine is the initial melting of the culinary tradition of ancient Peru - with its own techniques and stews - with Spanish cuisine in the variant most strongly influen-ced by 762 years of Moorish presence in the Iberian Peninsula, with a significant contri-bution of customs culinary brought from the Atlantic coast of sub-Saharan Africa by sla-ves. Subsequently, this mixing was influenced by the habits and customs of the French cu-linary chefs who fled the revolution in their country to settle in number, in the capital of the Viceroyalty of Peru. Equally momentous was the influence of immigration of the ni-neteenth century, which included Cantonese, Japanese and Italian Chinese among other mainly European origins.

As an exclusive feature of the cuisine of Peru, there are foods and flavors from four conti-nents in a single country, and this, from the second half of the nineteenth century.Peruvian culinary arts are in constant evolution and this, coupled with the variety of traditio-nal dishes, makes it impossible to establish a complete list of representative dishes. It is noteworthy that along the Peruvian coast there are more than 2500 different types of soups registered, there are also more than 250 tradi-tional desserts.The wide variety of Peruvian cuisine is based on three sources:The particularity of the geography of Peru;The mix of cultures, andAdapting ancient cultures to modern kitchen.

Gastronomy of Peru

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Peruvian food has been classified by many experts as one of the best in the world. Because of its great variety, flavor, originality and rich food is a favorite of many tourists. Arriving to Peru, one of main reasons is a Peruvian dish and taste test their product diversity. For many tourists it is a pleasure to experience the traditions and cultures mix to taste so delicious food.

Ceviche is one of the most delicious dishes of Peru. It is considered cultural heritage of the nation. There are a variety by region and fish. He is a seasoned raw fish in lemon (Peruvian) onion, salt, pepper and pepper limo ..

Olluquito with charqui This dish is one of the most representative because it has only two ingredients that Peruvians are: elm, a type of potato that grows in the Andes and jerky, dried llama or alpaca meat, which are themselves products of Peru .

Picante de Cuy This dish is one of the most representative because it has only two ingre-dients that Peruvians are: elm, a type of potato that grows in the Andes and jerky, dried llama or alpaca meat, which are themselves products of Peru . It is a typical dish the Peruvian hi-ghlands.

Cause stuffed chicken or tuna is a popular base plate yellow potatoes, green peppers and corn, a Peruvian corn. The preparation supports several variants. Has pre-Columbian and later in the viceroyalty lemon is added.

Pope to Huancayo is the classic Peruvian holi-day entry. Undoubtedly one of the richest and easy to prepare dishes. Own city of Huancayo in Junin, hence its name. It consists of yellow potatoes, pepper, milk and bread.

Typical dishes from Peru

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Chile’s cuisine is the result of amalgamation of Indian tradition with the Spanish colonial contribution, combining their foods, cus-toms and culinary habits. Over time, it has had contributions under European kitchens by immigrants, such as German and Italian, but in the twentieth century had a significant and strong influence of the renowned French cuisine. These elements formed what is now known as “Chilean Creole cuisine”, which stands out for its varied flavors and colors, the result of the geographical diversity of the country, along with alcoholic beverages as Chilean pisco and wine.Most traditional Chilean cuisine dishes are roast, casserole, charquicán, curanto, pies pine, the tamales, corn pie and pulmay, among others.The “Day of Chilean cuisine” is celebrated in the country on 15 April each year.

Chilean cuisine has Spanish and indigenous influences. Pedro de Valdivia to reach Chile brought the foundations for future Creole food: wheat, pigs, chickens, steers, bulls and cows. The Araucanians provided potatoes, corn and beans (beans). These ingredients were mixed and well basis; born our dishes.According to historians, the menu of the conquerors was succulent. The starter called “residence” could be meat, poultry or fish. He was the “hearty stew” made preferably with corn and potatoes.

Gastronomy of Chile

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Chilean food makes good gifts of land and sea. The corn, called corn in the country, is an essential ingredient in several dishes. The corn cake, served in individual clay sources, is the most characteristic.

The pie is typical Chilean food. is a light dough that is filled with “pine”, which is a mixture of minced or ground meat, egg, olives, raisins, onions, and various spices. there are other varieties where what varies is the filling, but it is customary for eighteen eat pie pine.

The corn pie is a typical dish also. as its name suggests this dish is prepared from corn (sweet corn hybrid), which is ground or grated to form a paste, which is often added aromatic basil leaves.

The conger chowder is a dish typical Chilean cuisine is cooked based on the golden eel, a fish that is abundant in the Pacific coast of South America. this recipe has the particula-rity that was immortalized in poetry by the Chilean poet Pablo Neruda.

The Pebre is the typical seasoning eighteen. used to eat soups, bean stew, meat or a roast choripanes. also served with buns or simply with bread. Several types of Pebre, but the most common are Pebre coriander and chili.

The tamale is a food or huminta Andean, typical source Argentina, Bolivia, Chile, Ecua-dor and Peru. It basically consists of a paste or dough lightly seasoned corn, and finally wra-pped baked or roasted in the leaves themselves (chala, stover) of an ear of corn.

Typical dishes from Chile