Latin America

Cultures & CuisinesGuide to Good Food

Ch. 28

SOUTH AMERICA

(Below Mexico and Central America)

Countries have varied climate, geography, customs, and preparation methods

CLIMATE AND GEOGRAPHY

Includes mountains, grasslands, jungles, forests, deserts, and plateausIsolation resulted in the development of independent and unique cultures

INFLUENCES on “culture and cuisines”

Spanish= conquistadors (in search of gold/silver) Portugal= Brazil (official language is Portuguese)

Africans- brought as slaves to Brazilraised African crops- coconuts, yams, bananasAztecs and Spanish = MexicoInca = Peru (much of South Am.) Andes Mts. European = ArgentinaAfrica/ Portuguese = Brazil

REGIONAL CUISINE-

Due to geography and climate differences

North- tortillas made of flour (wheat crops)Beef, cheese, beansCoastal- fish, plantainsEast- duck, turkey

South- sea chestnuts, squash blossoms, bananas

CULTURE

• poverty vs. wealthIlliteracyPoor earningsHard physical laborTransportation issuesCarnival- Brazilian similar to

Mardi GrasMany native beliefs mixed

with Catholicism

Diet Overview-

☺ mostly healthy, ☺ fresh fruits and veg.,☺ low cancer rate, ☺ high in veg.-based protein, : ( high in animal fat/fried foods

Mexico

Varied geographyFishing is very importantDry land= poor crops, but suitable for

Beef cattleCentral Mexico- beans and corn

Aztecs were the original inhabitantsConquistadors (Spanish) invaded 1520

AGRICULTURE

Many farmers- difficult due to poor soilLow earningsCorn in the major cropBeans are secondWheat/Cattle in north

LIFESTYLEClose knit familiesRoman catholic

Corn/Beans/ Rice are “staple” foodsOther foods: coffee tomatoes, green peppers, melons, citrus, strawberries, and cacao, rice, shrimp, sardines, tuna, turtles

Main foods

Cuisine

Frying- most popular preparation method

Influences by both Aztecs and Spaniards- chocolate, cinnamon, avocados, sweet potatoes, pineapples papayas, oil, peaches, apricots

Main Staples

CORN Tortilla- cooked on a comalHusks used to make tamales

BEANS boiled, mashed and fried

PEPPERS 30 varietiesRed- used dried (except

for “bell” and pimentos)

Green- used fresh

FRUITS & VEGETABLES

zucchini, artichokes, potatoes, spinach, beets, nopales (cactus pad)avocado, tomato, onion, prickly pear, guavas, papayas, banana

DESSERTS- flan- caramel custard- Spanish influence

SAUCES and STEWS

Sauces are thickMoles- unique flavors- many ingredients, chopped fineStews cooked over a long period of time

BEVERAGES-

Apple and other fruit beverageschocolate drinks and coffee

MEALS

Desayuno- substantial breakfast

Comida- main meal = between 1-3:00May have up to 6 coursesTortillas usually servedSiesta usually follows

Merienda- a light snack between 5-6:00

Cena- supper between 8-10:00pm

VENEZUELA

Coconut, bananas, plantains, corn pancakes (arepa)Food customs of SpanishTemperate climate and fertile soil= Farmers

Tropical lowlands“hallacas”- cornmeal dough and filling wrapped in banana leaves

COLOMBIA

Potatoes, cassavas, consume little meat, coffee is grown but not consumed as in U.S, and served very strong

Mountainous- Andesajiaco- stew with chicken, cassava, potato and corn.

Some economy is based on illegal cocaine industry

Straddles the equator, gallopogos islands off coastCoastal, mountainous and rain forest geographyMestizos- population (mixture of Spanish and Native S. Americans)Yucca (cassava), cuy, pork, beans, fruits, Bananas

ECUADOR

PERU

Incan ancestry, Spanish influences,

Potatoes- freeze dried to preserve

Aji (chilies), prawns, cuy (guinea pig), ceviche (marinated raw fish dish), “sweet” tamales

BRAZIL

Native South American, Portuguese, and African culture

Manioc (main staple) Starchy root vegetable, dende oil (palm oil with bright orangish color), rice (2nd staple) , beans (3rd staple), coconutFeijoada completa- national dish (dried beef and smoked tongue served with rice and hot saucesblack bean paste, oranges, kale on the side

Abara (African tamale), cuscus (steamed grain dish)

CHILE

upper 1/3 is desert, lower 1/3 is mountainous, middle is fertile valleys, forests and fieldsCan’t raise sheep or cattle= little meatSeafood, beans and vegetables, mild dishesShellfish popular including sea urchins, clams and scallopsPastel de choclo- meat pie w/ sugared corn, meat filling

ARGENTINA

Pampas- best land in S.Am. raise cattle and sheepStong flavored dishes, squash/pumpkins are popularConsume the most meat- large amounts, roasting is popular, chimichurri (peppery sauce for meat)Gauchos (nomadic herders in 1800s)Empanadas- turnovers with meat, raisin, onion and olive filling