Latin American Flavors

Latinos can brag about many things, but gastronomy is a special case. From the Río Bravo to the Patagonia, we can find a wide delight of flavors, colors and smells. We can say that the main spice in Latin America is the chili. Its diversity expands from country to country, but due to the fact that we share so many ingredients, sometimes a country will claim the origin of a certain dish. But with food, there are no frontiers. This is an approach to the diversity of the Latin cuisine. Don't be afraid to try these recipes. They're simple enough so you can enjoy an excellent dish.

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Argentina: Pizza Margherita

Argentina is not just known for its classic roasts. Their pizzas are found in every corner. Their Italian influence improved this dish, due to the exquisite mozzarella cheese they use, coming from the excellent cattle of the Pampas. Recipe: Pizza Margherita

Chile: 'Cola De Mono'

The 'cola de mono' (Monkey Tail) name is said to be derived from when Chilean President Pedro Montt lost the election and his competitors went to ask for the 'tail of Montt'. An ice cream shop owner added alcohol to his specialty, which was melted coffee ice cream with a touch of milk. Recipe: 'Cola De Mono'

Colombia: Arroz con coco

'Rice with coconut': In Colombian meals is common to use cereals like rice, corn and wheat. These are combined with what their warm weather can offer, such as bananas and coconuts. This recipe was created on the Caribbean coast. Recipe: Arroz con coco

Costa Rica: Gallo Pinto

The 'spotted rooster' is a national Costa Rican dish although it's elaborated with universal ingredients, the difference is the way it is cooked in that country as well and the Costa Rican beans. Recipe: Gallo Pinto

Cuba: Mediasnoches

'Midnight' is a typical dish found in every corner. Some people say there's no tastier sandwich than the Cuban, and that the secret is the Cuban bread, which was made popular in the '30s. Recipe: Mediasnoches

Dominican Republic: Mangú

The green plantain is representative of this Caribbean island. It's always present in cooked dishes, breakfast, any way, any time of the day. It's never eaten raw, it's always cooked. They also make a difference from the regular, yellow banana. Recipe: Mangú

Ecuador: Shrimp Ceviche

Due to their coasts on the Pacific Ocean and the Galapagos Islands, their cuisine and ingredients from the sea are exquisite. And ceviches are quite popular due to the high quality of their fish and shrimps. Recipe: Shrimp Ceviche

Mexico: Quesadillas With Epazote

Tortillas and chilies are the perfect complement of the Mexican cuisine. In this recipe the 'chile cuaresmeño' ('Lent chili') is not so spicy, and you could grill it or fill it. The name was originated because it can be regularly found during Easter week on typical markets. Recipe: Quesadillas With Epazote

Nicaragua: Antecoco

Acquired from Asia, the coconut milk is one the most used ingredients in the Caribbean cuisine. In Nicaragua, it's used for drinks, candy and desserts. It's even used to marinate meat and fish. Recipe: Antecoco

Peru: Lomo Salteado (Sauteed Loin)

Peruvian cuisine is impressive: their influences come from every continent. Their seafood and grains are varied and nutritious and their chilies give color to their extensive dishes. Some of them are not spicy and are used as an ornament on traditional meals. Recipe: Lomo Salteado

Puerto Rico: Fish in 'Salsa Criolla'

The island's cooking has undergone many influences. African slaves brought by the Europeans to Latin America introduced bananas, coconut, codfish and their fried food to their cuisine. A Puerto Rican meal must have rice, beans and peppers. Recipe: Fish in 'Salsa Criolla'

Uruguay: Alfajor

The alfajor has Arabic origins, but has been improved in the Rio de la Plata with the caramel or 'dulce de leche'. In several states of Uruguay this dessert is produced, and it was in Punta del Este where they began to use the 'dulce de leche' as a filling. Recipe: Alfajor

Venezuela: Pabellón Criollo (Creole Pavillion)

The 'caraotas' or black beans are the base of the Venezuelan cuisine. They make soups, the traditional 'pabellon criollo' and even candy. They are served in the three meals, prepared in different styles. Recipe: Pabellón Criollo

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