Latin America and the Caribbean

1. Latin America and the Caribbean

6. 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.

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

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

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

10. 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.

11. 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.

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

13. 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

14. 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

15. 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

16. 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

17. 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

18. 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)

20. 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

21. 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

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

23. 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

24. 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

25. 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

26. 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

28. 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

29. 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

30. 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