Latin American

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Latin American. Latin America. Latin America : landmass that stretches southward from the Rio Grande to the tip of South America Official language is either Spanish or Portuguese, based on Latin Spanish were the first to explore and settle. Latin American Dishes. - PowerPoint PPT Presentation

Text of Latin American

  • Latin American

  • Latin AmericaLatin America: landmass that stretches southward from the Rio Grande to the tip of South AmericaOfficial language is either Spanish or Portuguese, based on Latin Spanish were the first to explore and settle

  • Latin American Dishes Chorizo: Spicy sausage, flavors many stews Ceviche: appetizer of raw fish marinated in citrus juice until firm & opaque Fish drained and served with chilies, tomatoes & onions Sopa: soup features meat as the main ingredients

  • Mexico

  • Geography and climate of MexicoDeserts, mountains, grasslands, woodlands, and tropical rain forestsDepending on the climate depends what they can grow North hilly suited for ranchingSouth coffee & sugarcane

  • Mexican cultureAztecs: original inhabitants of MexicoContributed chocolate, squash, tomatoes, vanilla, corn, peppers, peanuts tomatoes, avocadoes, bean, sweet potatoes, pineapples, papayasBoiled, broiled, steamed, or ate food raw Spanish introduced peaches, rice, beef, wheat, oil, wine, cinnamon, cloves, apricots, & chickens

  • Mexican culture cont.Mexican life styleLiving quarter wealthiest home but simple - handmade items Sala: living room Close-knit familiesMexican holidaysMost Roman CatholicsFood plays a major role

  • Mexican culture cont.Mexican agricultureFarmers - cannot afford modern machinery or fertilizersLand closets to United states is dry and not suitable for large animals Corn is major crop - beans are secondSugarcane, coffee, tomatoes, green peppers, peas, melons, citrus fruits, strawberries, and cocoa beans Depending on part of the country if there is seafood or livestock, what kinds of fruit and field vegetables

  • Mexican Cuisine CornTortilla: flat, unleavened bread made from cornmeal and waterComal - lightly greased griddle Northern Mexico with use wheat flour

    Enchiladas - fill tortillas, baked and serve with cheese and red/green tomatoes sauce

    Tostadas - fry tortillas and garnish

  • Mexican Cuisine cont.CornQuesadillas tortilla folded around cheese & grilled

    Burritos - tortilla wrapped around meat & beans

    Taco - crisp, fried tortillas filled

  • Mexican Cuisine cont.Corn Tamale - use corn husk stuffed with masa and cook over open fire

    Masa: corn is dried, cooked, soaked in limewater and then ground into a dough

    Masa harina: dried ground masa course-grained corn flour

  • Mexican Cuisine cont.Bean Frijoles refritios: refried beans: cook beans, smash, and fry them again Red or pinto beans

    PeppersSweet peppers - mild flavorChilies: hot peppersRed - dried except red bell and pimientos Green - ripe Chipotle chilies smoked jalapenos

  • Mexican Cuisine cont.Vegetables & fruitsVegetables are used in dishes but rarely eaten rawGuacamole: avocadoes smashed with tomato and onion Squash Tomatillos green tomatoes Plantains: green starchy fruit that have a bland flavor and look like large bananas - usually cooked

  • Mexican Cuisine cont.Desserts Fresh fruits and sweet tamalesFlan - large amounts of egg and sugar (caramel custard)Rice pudding

    Chocolate Came to Mexico from Maya in Central America Different forms of hot chocolate Used in sauces and main dishes

  • Mexican Cuisine cont.Sauces and stewsSimple sauces - chilies and/or sweet peppers mixed with finely chopped onions and tomatoesMole: chilies, almonds, raisins, garlic, sesame seed, onions, tomatoes, cinnamon, cloves, coriander seeds, and anise food Finely chopped and added to chicken stock Just before serving add unsweetened chocolate Stews are cooked for long time over low heat

  • Mexican Cuisine cont.BeveragesChocolate drinks and coffee

    Molinillo - used to beat chocolate into a foam before serving

    Caf con leche - coffee served with milk

  • Salsa Salsa: may refer to any type of sauce In American English, it usually refers to the spicy, often tomato-based, hot sauce typical of Mexican cuisine, particularly those used as dips. United States has popularized and commercialized as a Mexican creation, there are many types of salsa which usually vary throughout Latin America.

  • Salsa cont. Types of salsa Salsa roja - red sauce - is used as a condiment in Mexican cooking Made with cooked tomatoes, chili peppers, onion, garlic, and fresh cilantroPico de gallo - fresh sauce, chopped sauce, or "Mexican sauce"Made with raw tomatoes, lime juice, chili peppers, onions, cilantro leaves, and other coarsely chopped raw ingredients.Salsa verde - "green sauce"Made with tomatillos , usually cooked.

  • Salsa cont. Types of salsa cont. Mango salsa is a spicy-sweet sauce made with mangoesUsed as a garnish on grilled chicken or grilled fish due to the sauce's complementary flavors.Chipotle salsa is a smoky, spicy sauce Made from smoked jalapeo chili peppers, tomatoes, garlic and spices.

  • Mexican Meals Families with large incomes often eat 4 meals a day Desayuno - substantial breakfast Fruit, tortillas, bread or sweet rolls, eggs or meat, coffee or chocolate Comida: main meal, served in middle of the day between 1 and 3 Six dishes - appetizer, soup, small dish of stew, main course, beans, dessert, and coffee - tortillasSiesta: rest period

  • Mexican Meals cont.Merienda - light snack, around 5 or 6Coffee or chocolate, fruit, and pan dulce (sweet bread)Cena supper between 8 and 10Similar to comida but lighter and smaller

  • Central America

  • Central America Allspice flavor sweet & savory dishesDried unripped berry Chayote squash like fruit, eaten raw or cooked and stuffed with cheese Guatemalan Oysters Pollo pepian chicken in a spicy sauce with sesame and pumpkin seeds

  • Central America cont. El Salvador Pupusa corn cake filled with refried beans, cheese & pork served with cabbage, onion, and carrot slaw Nicaragua Nactamal cabbage, plantain & pork steamed in banana leaves Costa Rica Gallo pinto fried black beans and rice Arroz contuna rice with tuna

  • South America

  • Geography and climateMountainsGrasslandsJungles Rain Forest ForestsPlateausDeserts

  • South American CultureInca: group of Native South AmericansHigh level of civilization Built large empire in the Andes Mountains Great wealth and great poverty

  • South American Cuisine Food customs in South America have developed on a regional basis because of the geographic isolation of the different areasEuropean colonists introduced many staple foods Wheat & hog being important to many Latin American except Argentina & Mexico Manioc or Cassava: starchy root plant eaten as a side dish and used in flour form in cooking and baking

  • Andean Countries Colombia, Ecuador, Peru, & Chile Geography mountains, seacoast, and tropical rainforest Usually less spicy than Mexico & Central America Potatoes may have originated hereCassava and chilies thrive in tropical areasGrazing land limited so meat often from chickens, guinea pigs & llamasLlama meat salted dried to make charqui (jerky)

  • Andean Countries cont. Ecuador Bananas ColombiaPotatoes high in the mountainsAjiaco: soup made with potatoes, chicken, corn, and cassavaDo not eat much meatCoffee is their number one exportCoffee is available but they do not drink much

  • Andean Countries cont. Peru Reflects traditions of the Inca and SpanishIncas would preserve their potatoes by freeze-drying them - they would freeze at night and then set them out in the sun to dry, repeat this process unit they became hard and light Potatoes - used in many dishes, poverty level will depend on what they will do with potatoesAji: local chilies, used for seasoning and is made into a hot sauce Ceviche: marinated raw fish

  • VenezuelaFertile soil and tropical areasBanana, plantain, and coconutArepa: corn pancake similar to tortilla

  • ChileVery little red meatSeafood is plentiful and inexpensiveCeviche many different forms Marinated raw fish Dished Porotos granados bean stew Pastel de choclo - ground beef casserole with corn batter toppingChupe de marisco shellfish casserole

  • Argentina Pampas - rich lands where large herd of cattle and sheep are raiseGauchos: nomadic cowboy of the South American pampasBeef major industry and national food Beef often grilled outdoors Empanadas: small turnovers fill with meat, vegetables, & fruit AppetizerPasta & yeast bread are as common as tortilla

  • BrazilDende oil: palm oil that gives dishes a bright yellow-orange colorManioc, rice, and beans are all staple foodsFeijoanda completa: variety of meat served with black beans and seasonings Guarana fruit whose seeds contain caffeine, is made into a popular soft drink, a powder, and syrup

  • Uruguay Dulce de leche: milk cooked with sugar slowly at low temperature and develops a taste like caramel Meat cooked on open flame over charcoal Meat skewered before grilling Hungara: spicy hot dog, popular grilled item