Food&Rest

The most common dishes throughout the continent are:

• Fajitas – grilled meat with vegetables wrapped in a tortilla
• Burrito – a tortilla with minced meat mixed with vegetables. The tortilla wraps the contents
• Quesadilla – differs from burrito in that the tortilla is not wrapped around the filling, but simply folded in half and cut into three pieces, often cheese is present in the dish
• Tacos – just a filling of different kinds of meat, seafood, on an open corn tortilla
• Enchiladas – the difference from burritos is that this dish is additionally pan-fried
• Nachos – tortilla chips, usually served with different sauces
• Guacamole – mashed avocado with tomato, cilantro, lime juice, and other spices and additives
• Gazpacho – cold tomato soup.
• Saltado – stew of vegetables
• Chile con carne – chopped meat in chili sauce with beans, onions, garlic, tomatoes, and spices.

Because of the addiction of Latin Americans to spicy foods, few restaurants and cafes dare to include in their menus the traditional dishes of this cuisine, such as chili con carne, fajitas, burritos. You’re more likely to find them at fast-food stands.

And in vain, because the same Mexican cuisine is included in the list of cultural heritage of UNESCO.

Peru, Mexico, Argentina, Cuba, Brazil, national cuisine of these countries is very similar, but, of course, not without differences: Cubans, for example, recognize only chicken and pork meat – beef and mutton are not in honor. At the same time, Argentina adores beef – fried, stewed, made of it meatloaf and generally considered a national product. There are many countries in South America, where rice is loved, and where it is used minimally.

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The inhabitants of South America have long known and used the useful qualities of corn in the preparation of traditional dishes. Corn is an indispensable element of any dish, it is used to prepare both main dishes and garnishes to them. They even use corn flour as a base for making the traditional and popular tortillas. These tortillas have long become an independent dish of Latin American cuisine.

To make tortillas, you need to add spices and spices to the dough, and then smear the finished tortillas with butter or vegetable oil and eat with a spicy or cheese sauce.

Latin American cuisine is characterized by the use of masses of spices and spices. One dish must contain no less than 5 types of spices, this is the main rule of cooking traditional Latin American dishes.

There are vegetal notes in the local dishes that give the dishes pleasant aromas such as basil, thyme, mint, sage, and pepper. Pepper is the most favorite ingredient of the chefs; the most famous in Latin American countries is the “jalapeno” pepper. Although not inferior to the primacy of the “chili pepper”, it is actively used in the traditional cuisine of this region. As for varieties of chili, only in Chile there are more than 70 varieties! And all of them are used in cooking.

Tomatoes and potatoes are as commonly used ingredients as spices. Chefs and residents have a great love for legumes, especially red beans, which are as popular as corn.

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What culinary discoveries does the cuisine of Mexico, Brazil, Argentina and Chile offer us? What products are in demand in these countries and what spices are commonly used – in our material.
Latin American foods

Perhaps the most popular product, which is present in one form or another in almost any dish of this cuisine – corn. Burritos, nachos, fajitas, enchiladas, chimichanga – all of these popular dishes have corn in them. Almost all of them are made with tortillas, the tortillas that are made from it.

Also popular in Brazil, Peru, Mexico are red beans, potatoes, meat, seafood, tomatoes and beans, and rice.

An interesting feature of Latin American cuisine is that here it is customary to use at least 5 spices in order to make the dish flavorful. This is the rule. Usually their list includes basil, thyme, mint, sage, and pepper. The most popular peppers in Latin America are jalapeño and chili peppers. There are about 70 varieties of the latter alone.

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Do not forget that Latin American cuisine is a mixture of traditions and characteristics of many countries, which, although different in some ways, but in the preparation of traditional dishes are similar. Cultures of the countries, their nationalities, and the states themselves are absolute opposites to each other. National cuisines of Cuba and Brazil, Mexico are most similar. It is worth noting that they have much in common due to the union of the traditions of national dishes of the indigenous peoples who inhabited the territory of their countries. These are the representatives of Indian tribes, joined by European colonists – the Spaniards and the Portuguese.

Cubans and Mexicans have the most popular cooking of meat, especially pork and beef. The method is very simple and steeped in tradition – on an open fire. Thanks to this meat is the most delicious, and with the addition of a special sauce made of tomatoes and spices becomes an absolute favorite of the traditional cuisine.

In Brazil, the national cuisine has combined the main features of the cultures of the peoples of South America. But to be different, Brazilians make more variety in their dishes than other peoples of the continent. For example, thanks to this distinction, they became the most popular cuisine in the world. And not without reason, because the traditional Brazilian cuisine is a colorful mosaic of indigenous cultures of Brazil. European traditions brought to the country by colonists, African slaves, as well as Asian settlers have made a subtle contribution.

In the traditional Latin American cuisine beverages are especially revered, with coffee at the top of the list. Exactly Brazilian and Colombian coffee is famous all over the world for its aroma and taste. Alcoholic beverages are a separate niche in the national cuisine. Wine is often used to prepare dishes, marinate meat in it, add it to sauces or confectionery.

Many South American countries use fish and seafood in their diet. Fruits are also worth mentioning; they form the basis for many desserts, drinks, and juices. Vegetables in Latin America are used to prepare salads, which are dressed exclusively with olive oil. It is believed that only it will not spoil the prepared dish.

Latin American cuisine itself is referred to as “fiery” because of the huge amount of spices and spices, seasonings, which are generously added to all dishes cooked according to traditional recipes.

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The variety of desserts in Latin American cuisine is notable for its particularly sweet taste. The use of boiled condensed milk, which locals call “dulce de leche,” is popular. There is a belief that condensed milk was invented by local Argentine shepherds.

Latin Americans respect a variety of pastries, such as cookies with chocolate and condensed milk filling, or nut and honey gingerbread with almonds. Also offers Latin American cuisine recipes with photos of rice porridge made with sweet coconut milk. Desserts such as empanada, a puff pastry with filling, flan, a dish of sugar, milk, and whipped eggs, churro, a pretzel fried in butter, as well as various mousses, jellies, ice cream, waffles, chocolate, and cakes are also prepared. Of course, healthy fresh fruit may be served for dessert.

Latin American desserts can create a holiday atmosphere. Spanish Christmas dishes like pineapple cake and lemon mousse are made here. Also Latin Americans will serve punch, milkshake, protein cream, a variety of cakes and cocktails for dessert.

Latin American culture has distinguished itself in beverages as well. Some of them have their origins in the times of the Indians. Among the common drinks of this region is the Paraguayan mate tea. The drink is traditionally served in small emptied and dried pumpkins. There are also such local drinks as chicha – corn vodka, pisco – grape vodka, atole – drink made of maize, orshad – light drink with almonds, natural juices and cocoa. The inhabitants of Latin America most often consume coffee. A tart hot drink in the morning diluted with milk, and in the afternoon they prefer a more bitter black coffee.

Various refreshments of fruits and vegetables are prepared as dessert. Often Hispanics mix juices with ice, milk, and water, using a mixer. Also popular is a mixture of sweet mango juice and coconut milk or papaya and pineapple fresh. There is also such a typical drink of these places as resbaladera – a refreshing mix of rice or barley, or chicheme – a light refreshing drink made from milk with cornmeal and sugar. The exotic taste of Latin American drinks allows you to experiment by combining different local fruits.

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