Features of Latin American cuisine

What comes first when we hear the word "Latin America"? Of course, dazzling brightness, riotous fun and endless extravaganza. Here and the kitchen of the Latin American countries is entirely permeated with the flavors of the colors of the holiday of life. And although the European colonialists had an inevitable impact on local culinary traditions, the countries of Central and South America were able to preserve both their national secrets and mastery in cooking. Every country in Latin America has its own peculiarities of national cuisine, but nevertheless they have something in common - a love for bright and sharp tastes. What kind of people - this and the kitchen. Argentina
At different times, flows of immigrants from different countries rushed to Argentina, but the Italian cuisine had the strongest influence on the local cuisine. Worked the same law as in the whole world: where the Italian - there pasta, pizza, risotto, wine. So many Argentines now proudly say: "We have pasta not worse than in Italy, and my uncle's restaurant is even better."

What is true is true, but there are much more original things in the Argentine cuisine. You walk around the capital - Buenos Aires and at each corner - pies, and in them, of course, pampas empanadas from puff pastry: with beef, chicken, vegetables, cheese. By the way, Brazilians consider their special dish as espana, calling them in their own way - ampanades, but in Latin America such disputes are at every turn. But back to Argentine cuisine. Very good choclo soup is a thick cream soup made from corn and pumpkin with parmesan cheese (another hello from Italy). There are chorizo ​​sausages, and on the garnish to them humitas - a little sweetish puree from corn, corn flour, onion and butter, wrapped everything in a corn same leaf.

But you can not get rid of this gourmet with all these delights. Connoisseurs of Latin American dishes know that the basis of Argentinean cuisine is beef. We need to remove the hat before the Argentine cooks, who know how to cook this meat in the most magical way, but do not forget those who grow these cows: at least for one name it should be mentioned - gauchos, Argentine cowboys, virtuoso riders and shepherds.

Chile
And yet, there are those who are ready to argue for the "beef" championship in the national cuisine with the Argentines. Do you know what the Chileans say? "Yes, let the Argentine beef be the best in the world, but we only know how to cook it, we - the Chileans." That's only with pastures in Chile is not very much. But the seaside provides local eaters with such fish and seafood that no meat is needed: the all-too-cramped sea bass and dorado in the Chilean version is not at all what is slipped in most restaurants in some other countries. And the sea scallops are a song.

Peru
That in Chile, that in Argentina the cuisine is very Europeanized. Of course, with elements of the local food base (beans, corn, potatoes), but there are not enough traces of culinary traditions of national peoples here. Another thing is Peru. By the way, this country has long argued with Chile on at least two important culinary issues: who of them gave the world grape vodka - pisco and where they came up with sevice - raw fish marinated in spices and lime juice.

However, there are Peruvians and dishes, about which, even no one is going to argue with them, everyone recognizes: a purely Peruvian notion. Nowhere in the world, probably no longer eat fried guinea pigs. But this, excuse me, is a heavy heritage of the Inca era, a very ancient dish.

Interestingly, it is Peru that is considered the birthplace of all our favorite potatoes - it is grown here as many thousands of varieties, imagine how many different dishes can be cooked? Plus, the corn, beans (as in all of Latin America). Here, unlike Argentina, the cuisine of the colonizers and migrants dissolved in the local national cuisine, but at the same time pretty enriched it. Hence the result: many gourmets believe that the most interesting food in Latin America should go here, in Peru.

Brazil
However, the above may not be accepted by the Brazilians. And they will be right in their own way, because where, how can they not cook a terrific shurrasko? Where is the usual, in general, the process of baking on the open fire skewered meat skewers (that is, in fact, shish kebab) can be turned into a real spectacle? And you will not object: Brazilian restaurants already specializing in Shurrasko have already appeared all over the world.

In Brazil, of course, many more things can be cooked - the country is big, the cuisine is different in different states. There are dishes unique - soup from piranhas, for example. And why good things disappear, there are so many of them in the Amazon.

Mexico
Mexican cuisine has received the greatest popularity and popularity in the world from all other states of Latin America. Nachos, burito, tahoe, tequila, salsa, tortilla - all these names of dishes and drinks we have long been heard. But in spite of its originality, the Spanish colonial aggressor had a powerful effect on Mexican cuisine. Although other countries have made their considerable contribution to the development of gastronomy of this solar overseas area, among them France, Germany and even China. So, thanks to foreigners, in Mexico appeared wheat, beans and rice. However, local products continue to play an important role in the diet of Mexicans. Take the same corn - it is still the "queen" of Mexican cuisine, which is only not made of it: they cook, fry, hover, from corn flour bake unimaginable set of cakes, prepare a perfect porridge tamale.

There will not be a single Mexican dinner without an acute spicy sauce, the most famous of which are guacamole (avocado, hot pepper, onions and lemon juice) and, of course, salsa (the main ingredients are tomatoes, peppers, onions and garlic). These sauces are good with all Mexican dishes, they will suit both rice, and fish, and meat.