Latin American Restaurants

Latin America is a collective name of American countries: from Mexico to Argentina. The basis of Latin American cuisine is a synthesis of traditional Indian cuisine and culinary traditions of Spain, Portugal and Africa. Rich natural resources and the use of available products in gastronomy ensured cheapness of Latin American cuisine.

Everyone associates Latin America with the Brazilian carnival, filled with beautiful women and fiery dances. So is the Latin American cuisine, not boring and incendiary:

Touch the official cultural heritage of UNESCO with Mexican cuisine:

burritos, tacos or tortilla soup flavored with chili peppers and salsa sauce;
sunny Brazil offers the national dish, feijoada, made of black beans, dried meat, smoked sausage, with pepper, garlic and bay leaf;
appreciate Bolivia’s long lunches, accompanied by a snooze, often called fejosta;
in peculiar and dangerous Venezuela, you can eat traditional tortillas, the variety of flavors of which is ensured by the variety of fillings;
Roasted or stewed bananas are offered by Dominican or Costa Rican cuisine;
Chile and Cuba offer inexpensive seafood delicacies: sea urchin soup; large lobsters, mussels, and shrimp;
Argentina will introduce national, traditional desserts: dulce de leche and masamorra, consisting of milk, sugar, maize and vanilla.

Nourishing meal will be finished with a variety of drinks: black tea, green tea, infusion of coca leaves or yerba mate, coffee, Argentine wine, rum, and various cocktails.