Latin America and the Caribbean

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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. - PowerPoint PPT Presentation

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Latin America and the Caribbean

New World AmericaColumbus 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 AmericaThree native cultures dominated the early history of Latin AmericaAztecs in Mexico

Mayas in Central America

Incas of South America

Rich Harvest of FoodsCorn, beans, chiles, squash, potatoes, tomatoes, avocados, & cassava (starchy root vegetable).

European InfluenceSpanish & PortugueseWheat & HogsSpanish Rice, goats, sheep and chickensFrenchHerbs (thyme and chives), culinary systemEnglishCoffee shrubs

ChilesChiles, 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 meatsEscabeche, 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 DishesDiet 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.

MexicoAgriculture

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

Main exportscoffee, vegetables, fruit and livestock.

Mexican IngredientsCorn60 varieties of corn grownMasa corn is dried, cooked soaked in limewater and then ground into this dough.Masa harina course-ground corn flourTortillas a popular flatbread, made from masaAvocadosSquashChocolate Came from trade with Maya

Mexican DishesTortillas filled with any combination of meat, poultry, beans, fish and cheese are a stapleTacos tortillas are folded over and eaten by handQuesadillas tortillas are folded around cheese and grilled.Enchiladas tortillas dipped in chile sauce before they are filled and bakedTamales uncooked masa is spread on corn husks and rolled

Mexican DishesFrijoles 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 lardCocido bean stew often made with pork and vegetablesPosole main course soup of pork or chicken and dried cornMenudo combines tripe (lining of a cows stomach), hominy, chilesSopas de papas potato soup with melted cheese

Mexican DishesSalsas 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 chilesChiles, pumpkin or sesame seeds, onions, unsweetened chocolate and spices.Mole poblano best known version accompanies turkey

Mexican DishesSeafood Gulf of Mexico regionMofongo-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 AmericaRural living is commonCommon foodsAllspiceNative berry flavors many sweet and savory dishesChicken is widely eaten (flavored with pineapple, tomatoes or raisins)ChayotesNative Squash like fruit (often stuffed with cheese)

Central AmericaGuatemalaPollo PepianChicken in a spicy sauce made with sesame and pumpkin seedsEl SalvadorPupusaA corn cake filled with refried beans, cheese and pork served with cabbage, onion and carrot slaw

Central AmericaNicaraguaNacatamalCabbage, plantain and pork steamed in a banana leafCosta RicaGallo pintoFried beans and riceArroz con tunaRice with tunaPanamaBreakfast tortillaCorn pastry, deep fried , topped with egg and cheese

South AmericaThirteen countries make up South AmericaThree times the size of the United StatesRegionsBrazilArgentinaAndean Countries

BrazilMain influence 1500s when Portuguese colonists and African slaves worked sugar plantationsFeijoada completaNational dish Black beans and various meats simmered together Meats beef, chorizo, pigs feet and other porkSide dishes of orange slices and rice round out meal

BrazilDende oilBright orange palm oil used to saut greensFarofaCrumbly mixture of sauted cassava meal and nuts and raisinsMoquecaSeafood from swordfish and shrimp, the base is coconut milk and tomatoesGuaranaSoft drink made of guarana fruit

ArgentinaInfluence of more Western and Eastern EuropeansYerba mateTea brewed from holly leaves Beef is a main industryChimichurriSauce of vinegar, olive oil in garlic, parsley, onion and oregano used on beefCarbonada criollaMixed stew with meats, fruits and veggies

Andean CountriesColumbia, Equador, Peru and ChileMountains, seacoast and rainforestAndean foothillsBirthplace of PotatoesPacific OceanSeabass to sea urchinGrazing land limited, meat comes from easily kept animalsChicken, llama and guinea pigs

Andean CountriesArepaSmall griddle cake made with cracked cornAjiLocal chile and a hot sauce made from itCharquiLlama jerky - meat salted and driedAjiacaColumbian soup of chicken, potatoes and cornAnticuchoPeruvian cubes of beef heart skewered and marinated

The CaribbeanCaribs and Arawaks are the earliest know inhabitantsThey taught European colonists two skillsBarbeque and season with chilesSeafood and ConchChicken, pork and goatRice and legumes Black & red beans, black eyed peas and pigeon peasMangoes, figs, pomegranates & coconuts

Caribbean DishesJamaica shows African elements in foodNational dish is Ackee (tropical fruit) and Saltfish (dried cod) both are West African importsJerkBlend of chiles, onions, garlic, allspice and other herbs and spicesGriotCubes of meat marinate in citrus juice, salt, pepper and thyme (French influence)SofritoSaute of onion, garlic and bell pepper in olive oil (Spanish influence