Traditional Food

Archive for the ‘Traditional Latin Food’ Category

Hispanic recipes differ for each country, region, and town. Food is not only prepared in different ways, they also enhance it by mixing and experimenting on their ingredients and spices. Hispanic recipes involve the culinary tradition of different countries, promoting their own distinct taste when it comes to flavors and spices.

Hispanic people prefer certain types of foods. Food preferences usually reflect a certain culture. Hispanic groups like Mexicans favor amaranth and corn. South Americans favor potatoes, wheat, and quinoa but a large quantity of meat is eaten in livestock. In the Caribbean and coastal regions of Latin America, they prefer rice.

Tortillas are prepared differently in various Spanish American cultures. You will find more beef in Texan tortillas compared to Spain’s.

Portuguese cuisines also offer a combination of ingredients such as pickled pork with shellfish, and roast duck with ham and chorizo.

Popular Hispanic recipes:
Spanish:
• Gazpacho
• Arroces y Pastas
• Postres

Mexican:
• Fajitas – tortillas filled with choices of meat and vegetables.
• Paella – a sea food rice dish
• Arroz con Pollo- a chicken and rice dish
• Rice pudding
• Shrimp salads
• Meats with aromatic spices

Bolivian:
• Conejo Estirado – rabbit dish
• Turkey mole

Restaurants serving Hispanic foods have so much to offer, especially when it comes to the cultural aspect of a country. Hispanic foods basically connote good meals and a balanced diet.

In some supermarkets, similar to every one else, Hispanic shoppers really look for the freshness and authenticity of the fruits and vegetables they buy. They define authentic foods as a mixture of sweetness and spiciness.

Certain Hispanic cuisines also group their food according to flavors. Techniques vary, especially in food preparation.

Spanish-Americans prepare their recipes very differently. In Venezuela for example, they develop their recipes through some kind of special cultivation process.

There are also Hispanic recipes that are influenced by the European. They use both fresh and dried ingredients for their recipes. Since the culinary system offers a wide array of ideas in preparing Hispanic dishes, familiarizing yourself with their way of cooking will enable you to understand its cultural and sociological aspect as well. This would go with the different tastes and wild texture of spices.

Raisins are commonly used in other traditional Hispanic recipes. Tacos are eventually made from a variety of fresh ingredients, with a choice of the finest meats. Fruit juices can sometimes be served hot. It will even have a side delicacy.

Here are some traditional healthy recipes:
• Squash, black bean goat dish
• Blueberry-banana batido
• Tacos

More about Mexican Appetizers and Salsas:
For a hearty Mexican meal, you can start with some appetizers like the:
• Velvety Guacamole
• Chicken Quesadillas
• Mexican Cornbread
• Mexican Artichoke Dip

For breakfast, most Mexicans prefer:
• Cheese
• Egg
• Chili Casserole

Salsa is a common dip made from tomatoes for Mexican foods. For salads, one favorite Mexican recipe is the Tostadas Compuesta, meaning “toasted mixed salad.” This is considered as a special Mexican recipe because of the way it is placed inside the oven, making the beans so hot prior to putting the lettuce as well as all other delectable ingredients on top. Then, the dressing has an amazing aroma that seems to sizzle and fill the room. This dressing actually adds the flavor onto the beef and beans.

Argentina is South America’s second largest country, snugly situated between the Andes mountain range, the Pacific Ocean, and the South American countries of Brazil, Paraguay, Uruguay, Brazil, and Chile. Being situated in such a manner, Argentina is exposed to many different cultural influences from all directions, including countries all the way across the Pacific. Spain took it upon themselves to permanently settle in the country in the late 1500s, and remained there until Buenos Aires formally emancipated themselves in 1853. One of the most remarkable differences between Argentine Cuisine and exotic cuisines from around the world is the heavy influence that the cuisine of the Italian and Spanish cultures had on it.

Startlingly enough, due to the influence of the Italian culture on the country of Argentina, Italian food staples such as lasagna, pizza, pasta, and ravioli are commonly seen on the Argentine table, at least in the country’s major cities. Unusually enough (when it comes to Italian food), white bread is also common, as are side dishes made of vegetables native to Argentina, such as potatoes, eggplants, squash, cucumbers, and zucchini.

Argentina is also one of the world’s leading producers of milk, wheat, corn, and meat (including, but not limited to beef, goat meat, pork, and lamb) so naturally, these things are very common in the Argentine dish. Argentine dishes are normally very high in protein, so grilled meats are commonly seen on a plate of Argentine food.

Empanadas, pastries stuffed with meat or cheese, are also an Argentine favorite. They are commonly served in Argentine restaurants, and are national favorites. Empanadas are normally eaten baked or fried, and are often served at parties or festivals as appetizers. The dessert version of an empanada usually consists of brown sugar or fruit such as apples or oranges.

In smaller cities, the foreign influences of Spain and Italy are less apparent. Milanese’s, thin slivers of meat dipped in eggs, bread crumbs, and then fried in oil, are common fare in the rural areas of Argentina. Their simplicity makes them great snacks, but they can also be served as part of a meal piping hot served with mashed potatoes, or between two slices of bread as a sandwich.

The master chefs are more apt to return to the more classic, provincial style of preparing and cooking food, which bears more of a resemblance to Mexican cuisine than that of Italy. Bolder, more intense spices are used. Calling forth once more the Spanish influences in Argentina, Argentine cooks are famous for their tortillas; unlike the Mexican version of the tortilla the Argentines use potato dough, in contrast to the traditional Mexican corn or flour tortilla.

Desserts are more popular in these areas, as well. Dulcet de lecher (which roughly translates into “Milk Jam”), a sweet pudding of sugar and milk, is a popular dessert in Argentina. This lightly brown-colored pudding is eaten alone, or stuffed in cakes or pies. Sometimes the treat is also crystallized into a solid wafer-like candy substance.

Learn how to serve South American shrimp ceviche with expert cooking tips in this free South American cuisine video clip. Expert: Kenyatta Gilliam Bio: Kenyatta Gilliam started cooking at 10. As he got older, he began helping his parents with the family catering business. He was also a chef for the FAA & catered for Café Savilla as an assistant chef. Filmmaker: Nili Nathan

Learn how to make a South American shrimp ceviche recipe with expert cooking tips in this free South American cuisine video clip. Expert: Kenyatta Gilliam Bio: Kenyatta Gilliam started cooking at 10. As he got older, he began helping his parents with the family catering business. He was also a chef for the FAA & catered for Café Savilla as an assistant chef. Filmmaker: Nili Nathan