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 PresentationTRANSCRIPT
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
•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 Mexico•Deserts, mountains, grasslands,
woodlands, and tropical rain forests•Depending on the climate depends what
they can grow ▫North – hilly – suited for ranching▫South – coffee & sugarcane
Mexican culture
•Aztecs: original inhabitants of Mexico▫Contributed chocolate, squash, tomatoes,
vanilla, corn, peppers, peanuts tomatoes, avocadoes, bean, sweet potatoes, pineapples, papayas
▫Boiled, broiled, steamed, or ate food raw •Spanish introduced peaches, rice, beef,
wheat, oil, wine, cinnamon, cloves, apricots, & chickens
Mexican culture cont.
•Mexican life style▫Living quarter wealthiest home but simple -
handmade items Sala: living room
▫Close-knit families▫Mexican holidays
Most Roman Catholics Food plays a major role
Mexican culture cont.•Mexican agriculture
▫Farmers - cannot afford modern machinery or fertilizers
▫Land closets to United states is dry and not suitable for large animals
▫Corn is major crop - beans are second
▫Sugarcane, 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 •Corn
▫Tortilla: flat, unleavened bread made from cornmeal and water Comal - 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.•Corn
▫Quesadillas – 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
•Peppers▫Sweet peppers - mild flavor▫Chilies: hot peppers▫Red - dried except red bell and
pimientos ▫Green - ripe ▫Chipotle chilies – smoked jalapenos
Mexican Cuisine cont.•Vegetables & fruits
▫Vegetables are used in dishes but rarely eaten raw
▫Guacamole: 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 tamales▫Flan - 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 stews▫Simple sauces - chilies and/or sweet
peppers mixed with finely chopped onions and tomatoes
▫Mole: 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.•Beverages
▫Chocolate drinks and coffee
▫Molinillo - used to beat chocolate into a foam before serving
▫Café 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 cilantro▫Pico 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 mangoes Used 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 jalapeño 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 - tortillas
▫Siesta: rest period
Mexican Meals cont.
•Merienda - light snack, around 5 or 6▫Coffee or chocolate,
fruit, and pan dulce (sweet bread)
•Cena – supper – between 8 and 10▫Similar to comida but
lighter and smaller
Central America
Central America
•Allspice – flavor sweet & savory dishes▫Dried 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 climate•Mountains•Grasslands•Jungles – Rain Forest •Forests•Plateaus•Deserts
South American Culture
•Inca: group of Native South Americans▫High 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 areas
•European 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 here•Cassava and chilies thrive in tropical areas•Grazing land limited so meat often from
chickens, guinea pigs & llamas▫Llama meat salted dried to make charqui
(jerky)
Andean Countries cont.
•Ecuador ▫Bananas
•Colombia▫Potatoes high in the mountains▫Ajiaco: soup made with potatoes,
chicken, corn, and cassava▫Do not eat much meat▫Coffee is their number one export▫Coffee is available but they do not
drink much
Andean Countries cont.
•Peru ▫Reflects traditions of the Inca and Spanish▫Inca’s 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 potatoes
▫Aji: local chilies, used for seasoning and is made into a hot sauce
▫Ceviche: marinated raw fish
Venezuela
•Fertile soil and tropical areas•Banana, plantain, and coconut•Arepa: corn pancake similar to tortilla
Chile
•Very little red meat•Seafood is plentiful and inexpensive•Ceviche – many different forms
▫Marinated raw fish •Dished
▫Porotos granados – bean stew ▫Pastel de choclo - ground beef
casserole with corn batter topping▫Chupe de marisco – shellfish casserole
Argentina •Pampas - rich lands where large
herd of cattle and sheep are raise▫Gauchos: nomadic cowboy of the
South American pampas•Beef major industry and national
food ▫Beef often grilled outdoors
•Empanadas: small turnovers fill with meat, vegetables, & fruit ▫Appetizer
•Pasta & yeast bread are as common as tortilla
Brazil•Dende oil: palm oil that gives
dishes a bright yellow-orange color•Manioc, rice, and beans are all
staple foods•Feijoanda 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