Cuisine Focus – Latin-American – Multi-Faceted Cuisine
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Generally, Latin-American cuisine refers to the beverages, food and culinary treasures innate in Latin America. To begin with, Latin-America is one area of diversity, where various cultures and practices are being followed and shared. It likewise includes the various cuisines of different countries. Initially, this cuisine can be defined as one general topic, with a number of countries, owning a parcel of it.
This cuisine is known for its typical use of maize, as key ingredient. Common examples of these would be tortillas and tamales. The cuisine is also known for its sauces and varied condiments such as salsa, pebre, mole, pico de gallo and guacamole. More so, Latin-American foods are considered distinct due to its relative use of herbs and spices. Most often, the only difference lies in the quantity or amount of spices used in each dish.
Beverages, meanwhile, are considered varied and diverse. Drinks such as mate, chichi, cacao and atole are just some of the popular choices. As for deserts, Latin-Americans prefer theirs very sweet. Dulce de Leche, Teja and Flan are very popular along with Arroz con leche and Tres Leches cake.
Knowing Latin-American cuisine is like dealing with three specific regions namely South America, North America and the Caribbean. Caribbean cuisine is a fusion of many cultures namely Indian, Amerindian, African, Spanish and French. Food preferences include seafood, rice and vegetables. On the other hand, North American cuisine refers to foods that are native or popular to countries of North America; the same way Canadians or Americans regard Canadian or American food. South American cuisine, on the contrary, is defined by its use of meat and seafood such as lobster, crab, lamb and venison.
Ingredients Utilized in Latin-American Cuisine
Meat:
Pork, Beef, Lamb, Venison, Chicken
Seafood:
Lobster, Crabs, Tuna, Flying Fish, Squid
Vegetables:
Potatoes, Onions, Cabbage, Lettuce, Tomatoes, Leeks, Green Beans, Bell Peppers, Squash, Chayote, Black Beans, Chickpeas, Jalapenos,
Fruits:
Avocado, Pineapple, Apple, Mango, Grapes, Melon, Watermelon, Banana, Papaya, Plums, Passion Fruit
Grains:
Wheat, Corn (Maize), Rice
Dairy:
Milk, Cheeses, Eggs
Herbs:
Cilantro, Oregano
Be reminded that this list is not exhaustive as many ingredients can be used as well.
Basically, Latin-American cuisine is like a multi-faceted cuisine, where various cultures and practices are merely followed and adopted. The choice of ingredients differs since geography, climate and foreign influences do come into play. Latin-America is representative of many countries and states ranging from the coasts of Brazil, Chile, Colombia up to Nicaragua and Venezuela.
Foreign influence also represents an unlikely mix of traditions and ways, along with the combined flavors of East and West. In fact, history has stood witness to these changes and variances. And with migration finally setting in, it is very likely that Latin-American cuisine will continuously grow as well.
As always, defining a cuisine is often a difficult undertaking. For not only are you studying the manner and culinary traditions of a specific place, you are also trying to decipher its uniqueness. Food, in general, has always been an equalizer; for it builds communities and establishes traditions regardless of boundaries. In the end, Latin-America is a living proof of this as many countries thrive to create a standard that is definitely for keeps.
Authentic Latin-American Recipes
Pupusas (EL SALVADOR)
Recipe Source: ma.iup.edu
Makes 25 pupusas
Ingredients:
1 pound ground turkey breast
½ large onion, finely diced
1 clove garlic, minced
1 medium fres green chili, seeded and minced
1 small tomato, finely chopped
¼ teaspoon cumin
¼ pound low-fat white cheese, grated
½ teaspoon salt
5 cups flour
water, about 4 cups
1 teaspoon vegetable oil
Method:
1. In a large, non-stick saucepan, over high heat, cook the turkey, onion, and garlic until cooked through. If necessary, add small amounts of water to the turkey to prevent sticking. When the meat is firm, reduce heat to low and add the chili, tomato, and cumin. Let mixture cook until all liquid has evaporated. Set aside to cool. Stir in the cheese and salt.
2. Put the flour in a large mixing bowl and stir in enough water to make a tortilla-like dough. Divide the dough into 25 pieces and roll each into a ball. Flatten each ball between the palms of your hands to ½-inch. Put a spoonful of the meat mixture in the middle of each disk of dough and enclose it firmly. Flatten the pupusas again until they about ½-inch thick.
3. To cook, heat a flat, heavy-bottom skillet until it is very hot. Brush the skillet with a little oil. Cook the pupusas on each side for 4 to 5 minutes until nicely browned. Serve immediately.
Serve with curtido.
Picadillo (CUBA)
Recipe Source: ma.iup.edu
4 servings
Ingredients:
1 medium onion, chopped
1 clove garlic, minced
1 pound ground extra lean beef
¼ cup sherry (optional)
½ teaspoon cumin
½ teaspoon oregano
1/8 teaspoon salt
pinch ground red pepper
¼ cup raisins
1 cup diced fresh or canned pineapple
1 medium green bell pepper, chopped
¼ cup chopped red bell pepper
Method:
In a large skillet over medium-high heat, brown the ground beef, onion, garlic until the onion is tender and the meat is no longer pink and the juices run clear. Drain off all fat. Add all remaining ingredients except the green and red bell peppers. Bring to a simmer and cook 5 minutes. Add green and red bell peppers and heat through.
Serve with rice and bread.
Image Credit: casalatina.com
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