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Latin America

And her Gastronomy

Introduction The ďŹ rst characteristic of South American cuisine is its variety. Not all recipes are spicy or its ingredients are just typical of warm climates. It is a product of miscegenation kitchen. The ingredients and techniques of the Old and New World were supplemented and led to the recipes we know today, which along with corn, potato, papaya and cassava, chicken, olives and rice are included.

Latin America and her gastronomy

Andean Region The cuisine of the Andean region has a large Indian inuence. The main food remains corn, potatoes and many other root crops. The meat more features of this area are called (Peru) and cuy (Northern Chile, Bolivia, Peru, Argentina and Colombia South). In freshwater ďŹ sh, trout highlights. Include areas of Venezuela, Colombia, Ecuador, Peru, Bolivia, Argentina and Chile, having lots of regional dishes in this region. Among the most popular dishes of the region include the tamales, the soup, chanfaina; arepas from Venezuela, the quimbolitos of Ecuador and Colombia, and peppers from Peru and Bolivia. One of the most important beverage is chicha


Latin America and her gastronomy

In the central area (Peru, western Bolivia, northern Argentina and northern Chile) the kitchen has been made of the contribution of the products of the indigenous cultures of the Andean highlands, the Aymara and Atacama, also from the tradition mariscadora of the sea monkeys, and the inuence of those producing fermentations diaguitas carob and other seeds. De Chile are the valleys of the Atacama region that produces some of the most famous olive oil in the country, and the valleys of the Coquimbo region which produces one of the most troublesome spirits in origin, pisco drink that also occurs in Peru. In Peru, Pachamanca is a meal of Andean origin, which is consumed in the country and whose cooking is done underground.


Latin America and her gastronomy

Currently being introduced ostrich meat from farms in the region of Arequipa. This bird was first imported in the 90s of XX century. In the southern area (Central and southern Chile), the kitchen has also had a varied contribution in conformation, mainly indigenous contribution (Mapuche cuisine), farmers in the area South and Central Chiloe Archipelago (Chiloe) , and (usually German) foreign influence. It is characterized by large varieties of potatoes and seafood dishes. The most interesting case is Chiloé. Since latitude as southern Chiloe not allow a good crop of wheat, potato is the staple food. Highlights the "curanto" made in hole in the ground and Valdiviano.


Latin America and her gastronomy

In northwest Argentina (Catamarca, La Rioja and San Juan) similar physiographic characteristics remain to Andean, producing corn, potatoes, chillies and peppers (or "chilli") and even the existence of the "taco" or Creole carob. But there is also here, as in most of Argentina, an important cattle breeding hut, taking relevance other animals: ďŹ rst the native llamas (especially the ame), on the other allochthonous acclimated although almost half a millennium, such as goats, sheep and pigs. Non-indigenous species are also highlighted in the Cuyo region: excellent vines, olives, nuts, peaches, pears, onions, garlic, apricots, plums.


Latin America and her gastronomy

In wetter areas is large production of sugar cane, lemon, bananas (bananas), orange, in the cooler areas corresponding to thrive Cuyo apple. Typical dishes from this region are the empanadas, the soup, the weaklings, dried apricots, the molasses, patasca, jerky, charquicĂĄn, chuĂąo, the carbon, chanfaina quimbos the stew and eggs, as well as pie Pope, though the latter has become a common dish in other Argentine areas in recent times.


Latin America and her gastronomy

In the case of Chile, Peru and Argentina besides rice potato is the most popular food, followed by beef. Argentina is distinguished by the large consumption of meat even higher than in Chile (98% of the population in Chile voluntarily Local meat, against 99% of Argentina). Notably ďŹ sh consumption in Chilean cuisine thanks to its abundance and price.


Latin America and her gastronomy

Tropical Region In the tropical region, corresponding to the coasts and low and inner lands north and south of the continent, present mainly in Venezuela, Colombia, Surinam, Guyana, French Guiana, Brazil, Ecuador, Peru, and Paraguay where the cuisine is prepared using original products of the area. Note that this region is divided into two distinct geographic areas such as the coastal area of the Pacific and Atlantic oceans, the Amazon area, with its different cuisine. Many fruits are considered exotic fruits common in tropical forests and fields, most notably the elder, laguayaba, mango, pineapple and papaya, and especially bananas.


Latin America and her gastronomy

Climate and geography also favor a variety of crops: Tubers, especially potatoes, sweet potatoes and cassava, supplemented with meat or fish, cereals, mainly rice, maize and wheat, and legumes, such as bean or lentil laarveja. In animal species, there are a variety of fish species both freshwater and sea, which stand paiche, the largest freshwater fish, and catfish.


Latin America and her gastronomy

Coastal Area The coastal cuisine of South America, as in other regions of the planet, go complemented with the use of the products the ocean provides, such as seafood. A common dish in the northern coast of South America is the ceviche. We also have elpatacón pisao, arepas, the sparks, the stew, Creole flag of Venezuela, Colombia paisa tray, the guatita of Ecuador and Paraguay Paraguayan soup. In Brazil with its wide gastronomic diversity have feijoada, the carreteiro rice, farofa and risoles. Bahia in Brazil, is especially known for its cuisine with influence in West Africa.


Latin America and her gastronomy

Amazon In the Amazon area highlights the use of meat from animals native to the region, especially the paca, capybara, peccary and turtle. Other multiple wild animals are also consumed. In the Peruvian Amazon stand out dishes like juane and tacacho. In Brazil tacacรก. There is a wide variety of native fruits present in the Amazon of highlighting the feijoa, borojรณ, arazรก, cupuaรงu, camu camu and acai (or huasai). With these variety of drinks are prepared. Among the most consumed nuts have Brazil nut and inchi.


Latin America and her gastronomy

Pampas The steppe region corresponds to the plains of Argentina and Uruguay. In Argentina this is the region of the country that has received the greatest Italian inuence, keeping your important vaccines productions, being the epicenter three typical Argentine dishes: roast, fresh milk and the chicken. Argentine pizzas, quite dierent from the Italian, being closer to many Italian varieties calzoni some cases.


Latin America and her gastronomy

Typical or exclusively are canchera Argentine pizza, stued, pizza by the meter or grilled pizza. Argentina is derived from the pizza kitchen fugazza apolitanamientras that Argentina is derived from the Genoese focaccia, but is quite dierent from the Argentina of Italian preparation, indeed the cheese is fugazza Argentine invention. However, pasta outweigh the pizzas in the level of consumption they have. Among the pastas have mainly noodles, ravioli, gnocchi, cannelloni and lasagne. Almost always these compounds are consumed Argentine mode, called the sentence of Italian origin-to-use nostro. Also of Italian origin, in this case in northern Italy, is another common food throughout Argentina polenta.


Latin America and her gastronomy

Hispanic influence are the churros, the buns or sandwich cookies, or dishes like tortillas (especially potato omelet), lasalbóndigas, tripe and most of the dishes and the pots are derived from Spain. Pies, but are typically also have conosurenses old Spanish ancestry, more precisely Andalusia and Andalusia lahmayim derived from the Near East and Fatay, although other origins for American pies can be found: the Galician empanada fillings and certain calzoni. The preparation of hams is directly inherited both Spanish jabugos as prosciuti of Parma. The most famous Argentine hams are often the hams from the Sierras de Córdoba and its surroundings.


Latin America and her gastronomy

The German inuence has been much lower than the Mediterranean, but it is very striking in the bakery and confectionery. Almost all calls bills have a Teutonic origin: croissants, are the most popular bills Argentina, there being two main distinctions: the fat and butter. Other bills of Teutonic origin are Berliners, the wound pionono etc.. Despite the Teutonic origin of most of these bills, they were argentinizadas many times with a feature: the caramel ďŹ lling.


Latin America and her gastronomy

While it is noted that most of the dishes of the central Pampas region of Argentina and correspond to culinary preparations rururban or urban area, this is not surprising when you consider that over 80% of Argentina's population is urban and is concentrated in the major cities of the Midwest. It's so pretty little remains of the food "gaucho"-except roasts, fresh milk, the soup, the mate, pancakes and fried rice-pudding in this region.


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