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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

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Page 1: Latin American

Latin American

Page 2: 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

Page 3: Latin American

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

Page 4: Latin American

Mexico

Page 5: Latin American

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

Page 6: Latin American

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

Page 7: Latin American

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

Page 8: Latin American

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

Page 9: Latin American

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

Page 10: Latin American

Mexican Cuisine cont.•Corn

▫Quesadillas – tortilla folded around cheese & grilled

▫Burritos - tortilla wrapped around meat & beans

▫Taco - crisp, fried tortillas filled

Page 11: Latin American

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

Page 12: Latin American

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

Page 13: Latin American

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

Page 14: Latin American

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

Page 15: Latin American

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

Page 16: Latin American

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

Page 17: Latin American

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.

Page 18: Latin American

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.

Page 19: Latin American

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.

Page 20: Latin American

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

Page 21: Latin American

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

Page 22: Latin American

Central America

Page 23: Latin American

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

Page 24: Latin American

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

Page 25: Latin American

South America

Page 26: Latin American

Geography and climate•Mountains•Grasslands•Jungles – Rain Forest •Forests•Plateaus•Deserts

Page 27: Latin American

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

Page 28: Latin American

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

Page 29: Latin American

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)

Page 30: Latin American

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

Page 31: Latin American

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

Page 32: Latin American

Venezuela

•Fertile soil and tropical areas•Banana, plantain, and coconut•Arepa: corn pancake similar to tortilla

Page 33: Latin American

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

Page 34: Latin American

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

Page 35: Latin American

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

Page 36: Latin American

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