Foods of Latin America and the Caribbean International Foods

3 native cultures dominated in early history- Aztecs in Mexico Mayas in Central America Incas in South America European colonist arrived and brought their own staple foods Spanish, Portuguese, French, and British Wheat, hogs, pork, rice, goats, sheet, herbs, and chicken Latin America

Latin American Dishes Based on- rice, corn, and beans When meat is served grilling and barbequing is popular Seafood is plentiful around coastal areas

Mexico Not the best for agriculture, better suited for ranching Main food exports- coffee, vegetables, fruit, and livestock With recent industrialization may people settle in the central part of the country

Mexican Ingredients Corn Considered to be sacred by the Aztecs Enjoyed in soups, fresh on the cob, or ground and used as masa Squash Soups, fritters, and empanada fillings Avocados Chilled soups and salas Mashed to make guacamole Chocolate Came from trade with the Mayans Beverages, sauces, and main dishes

Mexican Dishes Tortillas-T Tortillas filled with any combination of meat, beans, poultry, fish and cheese Salsa- Everyday condiment Mole- type of sauce, main ingredients include chilies, ground pumpkin or sesame seed, unsweetened chocolate and spices Beans- frijoles In main dishes as tortilla fillings or as beans and rice Seafood recipes- Take advantage of local varieties Soup- Breakfast, lunch, or dinner. Tortilla soup, posole, menudo, potato soup

Central America Joins the North and South American continents Tropical climate Rural living Central American countries share some food tastes Allspice Chicken Chayotes- squash like fruit Each country has distinct flavors Guatemala- Pollo pepian and oysters El Salvador- pupasa (corn cakes) Nicaragua- nancatamal Costa Rica- Gallo Pinto and arroz con tuna Panama- breakfast tortilla Pollo pepian- chicken in a spicy sauce with sesame and pumpkin seeds Pupusa- corn cake filled with refried beans, cheese, pork and served with cabbage, onion, and carrot slaw Nancatamal- cabbage, plantain, and pork steamed in banana leaves Gallo pinto- fried black beans and rice Arroz con tuna- rice with tuna

South America 13 countries Area is so large that no single cooking style is predominant 3 times the size of the United States Includes: Brazil Argentina Andean Countries

Brazil Regional cuisine within brazil varies because so many cultural groups settled in the country. National Dish- feijoada completa Black beans and various meats are simmered together in a well seasoned stock Meats- fresh and dried beef, chorizo, pig’s feet, cuts of pork Known for seafood stews (an African contribution)

More Western and Eastern Europeans immigrated to Argentina Vast grasslands- Beef is a major industry Chimichurri- Argentina’s signature sauce, often served with beef Argentina

Andean Countries Includes Columbia, Ecuador, Peru, and Chile Geography- mountains, seacoast, tropical rainforests Ingredients- corn, beans, potatoes, array of seafood, chiles, casava, chicken, llama, guinea pig Dishes- arepa, aji, charqui, ajico, boiled potatoes, corn on the cop anticucho

The Caribbean Hundreds of islands Earliest inhabitants Caribs Arawaks Natives taught European colonist 2 important skills: To barbecue To season with chilies Ingredients Seafood Chicken, pork, goat Rice, legumes Tropical fruit

Dishes show different cultural influences Jamaica Escaped African slaves Jerk- blend of chilies, onions, garlic, allspice, and other herbs Cuba Similar to Spanish cooking Many dishes start with sofrito- onion, garlic, and bell pepper in olive oil Haiti French influences Pork for those who can afford it, but chicken is more common Caribbean Dishes

______ native cultures dominated in early history- Aztecs in ___________ ___________ in Central America Incas in __________ _____________ _____________ colonists arrived and brought their own _________ foods _____________, Portuguese, French, and _____________ Wheat, hogs, pork, rice, goats, sheet, herbs, and chicken Latin America

Latin American Dishes Based on- _____________, ______________, and _______________ When meat is served _____________ and _______________ are popular

Mexico Main food exports- coffee, vegetables, fruit, and _______________ With recent industrialization may people settle in the __________ part of the country

Mexican Ingredients _______________ Considered to be sacred by the ________________ Enjoyed in soups, fresh on the cob, or ground and used as masa _______________ Soups, fritters, and empanada fillings _________________ Chilled soups and salas Mashed to make guacamole ___________________ Came from trade with the _________________ Beverages, ____________, and main dishes

Mexican Dishes ______________-T Tortillas filled with any combination of ____________, beans, poultry, fish and cheese _______________- Everyday _______________ __________- type of sauce, main ingredients include chilies, ground pumpkin or sesame seed, unsweetened chocolate and spices ___________- _________________ In main dishes as tortilla fillings or as beans and rice ________________- Breakfast, lunch, or dinner. Tortilla soup, posole, menudo, potato soup

Central America Joins the _________ and ___________ American continents Central American countries share some food tastes ____________- squash like fruit Each country has distinct flavors _____________- Pollo pepian and oysters _____________ pupasa _____________- nancatamal _______________- Gallo Pinto and arroz con tuna ______________- breakfast tortilla Pollo pepian- chicken in a spicy sauce with sesame and pumpkin seeds Pupusa- corn cake filled with refried beans, cheese, pork and served with cabbage, onion, and carrot slaw Nancatamal- cabbage, plantain, and pork steamed in banana leaves Gallo pinto- fried black beans and rice Arroz con tuna- rice with tuna

South America Area is so large that no single cooking __________ is predominant Includes:

Brazil Regional cuisine within brazil varies because so many ____________ _______________ settled in the country. National Dish- feijoada completa ______________- fresh and dried beef, chorizo, pig’s feet, cuts of pork Known for _____________ ________________ (an African contribution)

More ___________ and _____________ Europeans immigrated to Argentina Vast _____________- __________ is a major industry ______________- Argentina’s ____________ sauce, often served with beef Argentina

Andean Countries Geography- ____________, ____________, ____________ ______________- corn, beans, potatoes, array of seafood, chiles, casava, chicken, llama, guinea pig Dishes- arepa, aji, charqui, ajico, boiled potatoes, corn on the cop anticucho

The Caribbean Hundreds of islands Earliest inhabitants Natives taught European colonist 2 important skills: Ingredients Seafood Chicken, pork, goat Rice, legumes Tropical fruit

Jamaica Escaped _________ __________ _________- blend of chilies, onions, garlic, allspice, and other herbs Cuba Similar to ____________ cooking Many dishes start with ____________- onion, garlic, and bell pepper in olive oil Haiti ____________ influences _________ for those who can afford it, but __________ is more common Caribbean Dishes