Latin American cuisine

Latin American cuisine refers to the traditional foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly diverse area of land whose nations have varying cuisines. Some items typical of Latin American cuisine include maize-based dishes (tortillas, tamales, pupusas) and various salsas and other condiments (guacamole, pico de gallo, mole).

Origins

Latin American cuisine is a blend of influences from the indigenous people of the Americas, including the Aztecs and Mayans, and European colonists who brought with them foods from their home countries. These European influences include Italian, Spanish, Portuguese, and French cuisines, as well as cuisines from other countries.

Regional Variations

Latin American cuisine varies widely by country, but there are common features that distinguish it from other world cuisines. Some of these distinctive elements include the use of tropical fruits, such as guava, papaya, mango, and pineapple, and a wide variety of chili peppers, which can range from mildly spicy to extremely hot.

Central America

In Central America, foods made from corn and quinoa are common. Beans and squash are also important parts of the diet.

South America

In South America, there is a wide variety of fruits available, including passionfruit, feijoa, and pitaya. Beef is also a significant part of the diet in many South American countries.

Notable Dishes

Some notable dishes in Latin American cuisine include ceviche, a seafood dish popular in the coastal areas of Latin America; empanadas, a type of pastry filled with meat or cheese; and arepas, a type of bread popular in Colombian and Venezuelan cuisine.

Beverages

Popular beverages in Latin American cuisine include mate, horchata, chicha, atole, cacao and aguas frescas.

See Also

• Mexican cuisine
• Peruvian cuisine
• Brazilian cuisine
• Argentinian cuisine
• Chilean cuisine