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Latin America and the Caribbean

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.

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Latin America and the Caribbean

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  1. Latin America and the Caribbean

  2. 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.

  3. Latin America • Three native cultures dominated the early history of Latin America • Aztecs in Mexico • Mayas in Central America • Incas of South America

  4. Rich Harvest of Foods • Corn, beans, chiles, squash, potatoes, tomatoes, avocados, & cassava (starchy root vegetable).

  5. European Influence • Spanish & Portuguese • Wheat & Hogs • Spanish • Rice, goats, sheep and chickens • French • Herbs (thyme and chives), culinary system • English • Coffee shrubs

  6. Chiles • Chiles, 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 meats • Escabeche, originally a Spanish pickling sauce, is a marinade for cooked fish, chicken and vegetables. • Achiote sauce is made of ground chiles onions and herbs.

  7. Latin American Dishes • Diet 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.

  8. Mexico • Agriculture • Grow corn, beans, wheat and rice for food at home. • Main exports • coffee, vegetables, fruit and livestock.

  9. Mexican Ingredients • Corn • 60 varieties of corn grown • Masa – corn is dried, cooked soaked in limewater and then ground into this dough. • Masa harina – course-ground corn flour • Tortillas – a popular flatbread, made from masa • Avocados • Squash • Chocolate • Came from trade with Maya

  10. Mexican Dishes • Tortillas filled with any combination of meat, poultry, beans, fish and cheese are a staple • Tacos – tortillas are folded over and eaten by hand • Quesadillas – tortillas are folded around cheese and grilled. • Enchiladas – tortillas dipped in chile sauce before they are filled and baked • Tamales – uncooked masa is spread on corn husks and rolled

  11. Mexican Dishes • Frijoles – 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 lard • Cocido – bean stew often made with pork and vegetables • Posole – main course soup of pork or chicken and dried corn • Menudo – combines tripe (lining of a cow’s stomach), hominy, chiles • Sopas de papas – potato soup with melted cheese

  12. Mexican Dishes • Salsas 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 chiles • Chiles, pumpkin or sesame seeds, onions, unsweetened chocolate and spices. • Mole poblano – best known version accompanies turkey

  13. Mexican Dishes • Seafood – Gulf of Mexico region • Mofongo- • 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

  14. Central America • Rural living is common • Common foods • Allspice • Native berry flavors many sweet and savory dishes • Chicken is widely eaten (flavored with pineapple, tomatoes or raisins) • Chayotes • Native Squash like fruit(often stuffed with cheese)

  15. Central America • Guatemala • Pollo Pepian • Chicken in a spicy sauce made with sesame and pumpkin seeds • El Salvador • Pupusa • A corn cake filled with refried beans, cheese and pork served with cabbage, onion and carrot slaw

  16. Central America • Nicaragua • Nacatamal • Cabbage, plantain and pork steamed in a banana leaf • Costa Rica • Gallo pinto • Fried beans and rice • Arroz con tuna • Rice with tuna • Panama • Breakfast tortilla • Corn pastry, deep fried , topped with egg and cheese

  17. South America • Thirteen countries make up South America • Three times the size of the United States • Regions • Brazil • Argentina • Andean Countries

  18. Brazil • Main influence 1500’s when Portuguese colonists and African slaves worked sugar plantations • Feijoada completa • National dish – • Black beans and various meats simmered together • Meats –beef, chorizo, pigs feet and other pork • Side dishes of orange slices and rice round out meal

  19. Brazil • Dende oil • Bright orange palm oil used to sauté greens • Farofa • Crumbly mixture of sautéed cassava meal and nuts and raisins • Moqueca • Seafood from swordfish and shrimp, the base is coconut milk and tomatoes • Guarana • Soft drink made of guarana fruit

  20. Argentina • Influence of more Western and Eastern Europeans • Yerba mate • Tea brewed from holly leaves • Beef is a main industry • Chimichurri • Sauce of vinegar, olive oil in garlic, parsley, onion and oregano – used on beef • Carbonada criolla • Mixed stew with meats, fruits and veggies

  21. Andean Countries • Columbia, Equador, Peru and Chile • Mountains, seacoast and rainforest • Andean foothills • Birthplace of Potatoes • Pacific Ocean • Seabass to sea urchin • Grazing land limited, meat comes from easily kept animals • Chicken, llama and guinea pigs

  22. Andean Countries • Arepa • Small griddle cake made with cracked corn • Aji • Local chile and a hot sauce made from it • Charqui • Llama jerky - meat salted and dried • Ajiaca • Columbian soup of chicken, potatoes and corn • Anticucho • Peruvian cubes of beef heart skewered and marinated

  23. The Caribbean • Caribs and Arawaks are the earliest know inhabitants • They taught European colonists two skills • Barbeque and season with chiles • Seafood and Conch • Chicken, pork and goat • Rice and legumes • Black & red beans, black eyed peas and pigeon peas • Mangoes, figs, pomegranates & coconuts

  24. Caribbean Dishes • Jamaica shows African elements in food • National dish is Ackee (tropical fruit) and Saltfish (dried cod) – both are West African imports • Jerk • Blend of chiles, onions, garlic, allspice and other herbs and spices • Griot • Cubes of meat marinate in citrus juice, salt, pepper and thyme (French influence) • Sofrito • Saute of onion, garlic and bell pepper in olive oil (Spanish influence

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