Latin America Gastronomy 2/2
Haiti
Haitian cuisine is a mixture of various cuisines, predominately of
a similar nature with fellow Latin American countries. In addition to native
Taino cooking, French and Spanish colonization in concordance with the
introduction of African slaves heavily influenced the culinary practices of
Haiti.
Griot
A traditional Haitian food with fried pork, a famous culture food
from Haiti made with marinated fried pork. This common dish is also a favorite
choice for all kinds of public gatherings like Easter, Good Friday, and
Christmas. The crispy texture of the pork and the aroma rendered to it by the
spicy marinade gives a unique taste to it.
Diri ak Pwa
Diri ak pwa (rice and beans)., Rice and Beans are pretty much at
the core of every Haitian Meal. Don’t even invite a fellow Haitian to dinner if
you aren’t serving some sort of rice dish. It ain’t natural to us. This should
be the first of many Haitian recipes you master.
Poule en Sauce
Poule en Sauce (Stewed Chicken) is a traditional recipe that is
cooked using various methods. It is typically served with a side of rice.
Bannann Bouyi
Boiled Plantain (boiled plantains) is simple side dish served with
many meals in Haiti. Plantains are commonly used in West and Central Africa
(Cameroon & DR Congo), Central America, the Caribbean Islands and northern,
coastal parts of South America (Colombia, Venezuela, etc.). Their
attractiveness as food is that they fruit all year round, making them a
reliable all-season staple food.
Sos Pwa Nwa
Here is the Haitian version of black bean soup (Sauce Pwa). This
soup is usually served with white rice and can be made with other varieties of
beans. It has a creamy savory flavor and is one of the favorites meals for the
Haitians.
Honduras
Baleadas are the number one food that people should try when
visiting Honduras. They are made with refried beans, Honduras style sour cream,
cheese, avocado, scramble eggs, and sometimes chorizo or steak, all these
ingredients are folded into handmade flour tortillas.
Plato Típico (Typical plate) is the traditional breakfast that
consists of fried egg, refried beans, corn tortillas, cheese, and fried
plantain.
Catrachas are the authentic flavors from Honduras. They are very
easy to prepare, all you need are crunchy tortillas, refried beans, fresh
cheese on top, also it can be served with avocado on top too, or red chili
sauce to add a spicy flavor.
Sopa de Caracol (Seafood Soup) is a special dish from the
Caribbean Coast. This plate has flavors such as coconut milk, ginger and
cilantro. It is a creamy and tasty soup that tastes very tropical.
Atol de Elote is sweetened, thick, pureed corn beverage finished
with cinnamon and vanilla. They enjoy it as a warm drink that can be served
during breakfast or evening.
Mexico
Mexican cuisine is known for its intense and varied flavors,
colorful decoration, and enormous variety of spices. Mexican culture and food
is one of the richest in the world, both with respect to diverse and appealing
tastes and textures; and in terms of proteins, vitamins, and minerals.
Chilaquiles
This popular traditional breakfast dish features lightly fried
corn tortillas cut into quarters and topped with green or red salsa (the red is
slightly spicier). Scrambled or fried eggs and pulled chicken are usually added
on top, as well as cheese and cream. Chilaquiles are often served with a
healthy dose of frijoles (refried beans).
Elote
You’ll find someone selling elote, the Mexican name for corn on
the cob, on nearly every city street corner in Mexico. The corn is
traditionally boiled and served either on a stick (to be eaten like an ice
cream) or in cups, the kernels having been cut off the cob. Salt, chilli
powder, lime, butter, cheese, mayonnaise and sour cream are then added in
abundance.
Guacamole
Guacamole is undoubtedly one of Mexico’s most popular dishes, but
few people know that this traditional sauce dates back to the time of the
Aztecs. Made from mashed-up avocadoes, onions, tomatoes, lemon juice and chilli
peppers (and sometimes a clove or two of garlic), guacamole is often eaten with
tortilla chips or used as a side dish.
Pozole
According to anthropologists, this pre-Hispanic soup was once used
as part of ritual sacrifices. These days chicken, pork and vegetarian pozole
versions are readily available in more everyday surroundings. Made from hominy
corn with plenty of herbs and spices, the dish is traditionally stewed for
hours, often overnight. Once it's ready to serve, lettuce, radish, onion, lime
and chilli are sprinkled on top.
Esquites (also known as Mexican Street Corn Salad)
Esquites is usually made with corn sautéed in butter with onions,
chilies, and salt, then served in a cup and topped with various combinations of
lime juice, chili powder, hot sauce, salt, mayo, etc.
Nicaragua
The Cuisine of Nicaragua is a fusion of Spanish, Caribbean and
pre-Columbian dishes of the indigenous peoples. When the Spaniards first
arrived in Nicaragua they found that the indigenous peoples had incorporated
foods available in the area into their cuisine. Despite the blending and incorporation
of pre-Columbian and Spanish influenced cuisine, traditional cuisine changes
from the Pacific to the Caribbean coast. While the Pacific coast's main staple
revolves around fruits and corn, the Caribbean coast makes use of seafood and
the coconut.
Gallo Pinto
A real Nicaraguan staple: people in Nicaragua literally have it
for breakfast, lunch and dinner. I did so too a few times. It is a mixture of
fried rice with onion and sweet peppers, red beans which are boiled with garlic,
and then everything is mixed and fried together. At breakfast, it accompanies
fried or scrambled eggs and a platano maduro; at lunch or dinner it is served
with grilled chicken, pork or beef along with an ensalada de repollo (cabbage
salad) and a corn tortilla.
Desayuno Nica
Gallo Pinto is one of the main components of a desayuno típico, a
traditional Nicaraguan breakfast, which is loaded with enough energy to fill
you up until well past lunch. The full Nica comes with fried eggs, or scrambled
eggs cooked with diced onions and bell peppers, fried plantains, a few squares
of fried or fresh cheese, a piled up heap of gallo pinto, and a fresh maize
tortilla. Typical extras include pico de gallo, a vinegary salsa of finely
chopped tomatoes and onions, and a little pot of sour cream, but bacon or blood
sausage could also make it onto the plate. Combined with a tropical juice such
as pitahaya (dragon fruit) or calala (passion fruit), and a strong local
coffee, the desayuno Nica is up there with the best breakfasts in the
Americas.
Nacatamal
Nacatamales are made of dough prepared with ground corn and
butter, stuffed with small pieces of pork or chicken, rice, potatoes, onions
and sweet peppers. Then the mixture is packed in plantain leaves, folded and
boiled for a long time to reach tasty perfection.
Indio Viejo
A thick soup made of maize dough with shredded beef and onion,
Indio Viejo (Old Indian) is a Nicaraguan dish that has its roots in
pre-Columbian times. According to legend, a group of hungry Spanish
conquistadors arrived in an indigenous village demanding to know what the
locals were cooking. “Only an old Indian who died yesterday,” a quick-witted
member of the tribe responded. The ruse worked. Shocked at this story of
cannibalism, the Spaniards rode off to raid another village, and the whole
tribe had a good laugh as they enjoyed the meal of maize that had been cooking
over the fire. Indio Viejo gets its slightly sweet flavour from yerba Buena and
bitter orange, and is traditionally served with tostones (fried green
plantains) and cuajada (curd cheese).
Rondón
A classic of Creole cooking on the Atlantic coast of Nicaragua,
rondón is a one-pot cooking solution for busy fishermen that has become an
iconic dish for the whole region. Fish, shrimp, lobster, or any other seafood
you can “run down” are added to the pot with root vegetables like yuca
(cassava), plantains, potatoes, carrots, bell peppers, chilli peppers, and a
fish stock sweetened with coconut milk to create a mouth-watering stew. Rondón
can also be made with beef, pork, or turtle meat, but the creamy coconut stock
works best with seafood.
Panama
Panamanian cuisine is a mix of African, Spanish, and Native
American techniques, dishes, and ingredients, reflecting its diverse population.
Since Panama is a land bridge between two continents, it has a large variety of
tropical fruits, vegetables and herbs that are used in native cooking. Typical
Panamanian foods are mildly flavored, without the pungency of some of Panama's
Latin American and Caribbean neighbors. Common ingredients are maize, rice,
wheat flour, plantains, yuca (cassava), beef, chicken, pork and seafood
Carimanolas
A yucca pie with a stuffing of cooked ground beef. This is a
favorite of locals who love to have it in their breakfast. This wholesome pie
should be served hot that too with some sauces like Suero Costeño to enhance
its taste.
Guacho de Mariscos
Guacho de Mariscos (Seafood Guacho) A local favorite. It’s basically
a kind of thick rice soup with yams, yucca, mixed vegetables and mixed seafood.
It can also be served with beef instead of seafood, but the first choice is the
most popular. Guacho is sometimes served in a totuma, a deep plate made from
the carcass of a fruit named calabash, though this is seen only deep in the
region. You can find this dish in almost any Panamanian restaurant in
town.
Ropa Vieja y Arroz con Coco
The Ropa Vieja y Arroz con Coco (Shredded Beef and Coconut Rice)
has a contrast of flavors is simply amazing. It’s spiced up shredded meat
(popularly beef, but if you are lucky, you can find deer), on top of rice. This
rice, called arroz con coco, translates to rice with coconut. The rice, instead
of being cooked in normal water, is cooked in coconut milk, giving it a more
thick, and sweet finish. This combination can be paired with fried plantains as
a side.
Arroz con Guandú y Pollo Guisado
A trip to Panama wouldn’t be complete without having a taste of
the most popular dish from this country: Arroz con Guandú y Pollo Guisado (Rice
and Beans with Chicken). Rice and beans with chicken, it may sound simple, but
when done right, it is a welcome sight to any Panamanian. You won’t find a food
that is more of a staple in the county. It is served in the most humble to the
most wealthy households.
Hojaldras
A fried bread resulting from a combination of baking powder,
flour, and eggs. Served with sprinkled sugar, this is a sinfully tasty
breakfast item. With some cups of coffee, this is going to be the center of
attraction on your breakfast table. To subdue the excess sweetness, you may
sprinkle some black pepper before eating.
Paraguay
The cuisine from Paraguay had a wide
variety of influences, one part is from Guarani people, some other influences
came from Spain, Italy and Portuguese. That is why it is considered the main
principle of the Hispanic-Guarani infusion from the whole region. Some of the
Paraguayan dishes had been declared as Intangible Cultural Heritage of
Paraguay, they describe below
Vori Vori is a thick soup to which dumplings of
cornmeal and cheese, and sometimes chicken is added.
Paraguayan Soup is only solid soup in the world.
Actually it is more like an open pie more of ground corn, cheese, eggs, and
milk.
Jopara this word means combination/ mix in
Guarani. This dish has many types of beans with some vegetables such as
carrots, pumpkin, and mandioca. Traditionally it is served on October 1st
for ¨Karai October¨ Celebration.
Mandioca is known as yuca, this is a native
crop of Paraguay. It is served almost with every meal.
Chipa Guazu is corn cake, made with cheese, fresh
corn, eggs, oil, and milk. It has to be cooked in the Tatakua (a clay oven).
This one is similar to the Paraguayan Soup with the difference Chipa
Guazu has corn flour instead of corn grains.
Peru
Peruvian cuisine has a wide influence
from their indigenous Inca population, also from Spain, Italian, German,
Japanese and Chinese. The most relevant ingredient in Peruvian cuisine is the
potato. Peru has the widest variety of potatoes in the world. Peru has a real
treasure on their rich culinary heritage.
Ceviche is the most popular food in Peru. This
fish had been marinated in lime juice, onion, salt, and aji. Then it is cooked,
but traditionally is served cold, with a side of starchy boiled corn, and sweet
potatoes.
Aji de Gallina (Creamy Chicken) is chicken with
vegetables, and sauce is often served on a bed of rice, boiled potatoes and
black olives. This is prepared with a curry style in a thick sauce.
Papas a la Huancaína (Potatoes in spicy cheese sauce) It
has an appearance like a yellow soupy. It is the perfect balance of tangy lime,
sharp fresh cheese, earthy potatoes, and the chill of boiled egg. Usually had been
served as a side to the main papa a la huancaína.
Causa (Potato Casserole) this dish is native from Quechan, but
existed the best version that is Causa Limeña that is the best version. It
serves as a cake roll, it looks bright and colorful individual portions. The
principal ingredients are yellow peruvian potatoes combined with oil, lime, and
spicy aji yellow sauce.
Anticuchos de Corazón (Grilled Heart) the heart is cut into
cubes and then marinate the alpaca or beef heart cubes in vinegar, cumin aji and
garlic. Heart is practically classified as a superfood. This is served along
with slices of onions and potato drizzled with lime.
Dominican Republic
This cuisine has very different
influences from Spain, indigenous Taíno, and Africa, also from Middle-Eastern.
Yaniqueque is a fried bread that has a crispy and
crunchy texture. It is made with flour, salt, melted butter, and baking powder.
Chapea is a stew made with beans, rice, and
vegetables like plantains, auyama squash, onions, carrots, and garlic. It is
served accompanied by longaniza sausage.
Mangú consists of boiled and mashed green plantain, eggs, fried
cheese, fried Dominican salami, and onions in vinegar. This dish is usually
known as Tres Golpes, it can be eaten at any time of the day, but usually have
been served for breakfast.
La Bandera Dominicana (The Dominican Flag) is a unique dish
that has a mixture of African, Spanish and Taino Indian influences. It is
stewed beans and white rice, with addition of meat, that can be stewed or roasted.
Uruguay
The cuisine of Uruguay is traditionally based on its European
roots, especially from Italy, Spain, France, Portugal, Germany and Britain.
Many foods from those countries such as pasta, sausages, and desserts are
common in the nation's diet. The Uruguayan barbecue, asado, is one of the most
exquisite and famous in the world. A sweet paste, Dulce de Leche is the
national obsession, used to fill cookies, cakes, pancakes, milhojas, and
alfajores.
Asado
Anyone who loves meat as much as Uruguayans do will consider asado
to be this list’s top item. The tradition consists of a barbecue including
every type of meat imaginable (beef, chicken, and pork), and a great variety of
sausages and achuras (referring to offal). Asado is not only traditional
because of the food, but also the rituals surrounding it. For instance, asado
is usually attended in large groups, part of most special occasions, and it
lasts for several hours while the food is being prepared. Also, the person in
charge of grilling the meat is known as the asador.
Tortas fritas
Tortas fritas are fried biscuits from Argentina consisting of
flour, butter, lard, milk, and baking powder. The dish is traditionally
consumed with a cup of yerba mate, usually on rainy afternoons during autumn
and winter. It is customarily served with fruit jams or dulce de leche on the
side.
Garrapiñada
Garrapiñada is an Uruguayan street food item consisting of peanuts
roasted in a combination of sugar, water, and vanilla essence. When the peanuts
are completely coated and the syrup hardens, they are ready to eat. This treat
can be found on Uruguayan streets, where it is sold by vendors called
garrapiñeros.
Arroz con Leche
Yes, rice is the main ingredient of this irresistible recipe,
which is translated as “rice with milk.” In fact, rice and milk, plus eggs and
sugar are all that’s needed to make this traditional Uruguayan dessert. It’s
usually served with a pinch of cinnamon on top or dulce de leche—because, of
course, dulce de leche can go in almost every Uruguayan sweet dish.
Churros with Dulce de Leche
Churros are a traditional recipe that consist of long thin-shaped
fried pastries. Though churros are a dish Uruguay shares with several
countries, you probably won’t find anything as delicious as a churro stuffed
with dulce de leche, with some sugar on top—anywhere else. Other fillings you
can find in Uruguay include cream and chocolate.
Venezuela
Due to its land, diversity of agricultural resources, and the
cultural diversity of the Venezuelan people, Venezuelan cuisine often varies
greatly from one region to another. Venezuelan cuisine is influenced by its
European (Italian, Spanish, Portuguese, and French), West African, and Native
American traditions. Venezuelan cuisine varies greatly from one region to
another. Food staples include corn, rice, plantains, yams, beans and several
meats. Potatoes, tomatoes, onions, eggplants, squashes, spinach and zucchini
are also common sides in the Venezuelan diet.
Arepas
Venezuelan cuisine is incredibly rich and diverse, but, as the
popular saying goes: “There’s nothing more Venezuelan than an arepa”. Arepas
are these sort of small pitas made with corn flour and filled with a variety of
ingredients. Beans, cheese, rice, pork, eggs… It depends on the region and the
creativity of the cook (or, sometimes, the leftovers in the fridge). You can
eat them as a main dish or as a side and they are perfect for breakfast, lunch
or even dinner!
Pabellón Criollo
This is the Venezuela’s National Dish. Arepas might well be the
most famous Venezuelan food, but when it comes to a truly patriotic meal,
Pabellón Criollo is the quintessence of Venezuelan cuisine. As baseball is the
national sport, Pabellon Criollo is the Venezuela national food.
Hallaca
Hallaca, is a traditional Venezuelan dish prepared mostly during
Christmas. It is cornmeal dough wrapped in plantain, filled with a stuffing of
beef, olives, pork and capers and then cooked. The wrapping of banana or
plantain leaves adds a subtle flavor to the meat filling- a must try!
Quesillo
Quesillo is similar to Spanish and Mexican flan. However, the
Venezuelan recipe uses the whole egg instead of the yolk, so it makes it even
creamier and less watery. Quesillo has a texture similar to pudding, just
firmer and more consistent. Additionally, it has a delicious caramel sauce at
the top that makes my mouth water by just writing about it.
Tizana
There’s nothing better to fight the warm weather than this fresh,
fruity Venezuelan drink. Tizana is similar to fruit punch and, just like
cocadas, they can be found on street stalls or be prepared at home. The fruit
mix depends on your creativity, but it usually contains watermelon, plums,
apples, peaches and melons cut in tiny cubes. This is all mixed with lime,
grapefruit, orange and pineapple juice and blend it with sugar, cinnamon,
grenadine and crushed ice. To make it even more refreshing, you can incorporate
a tiny bit (or a lot) of gin or rum and create the perfect Venezuelan cocktail.
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