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Features of Latin American cuisine

Argentina
At different times, streams flowed into ArgentinaEmigrants from different countries, but the Italian cuisine had the strongest influence on the local cuisine. The same law has worked, as in the whole world: where the Italian is - there is 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 is in the ArgentineanKitchen things are much more original. 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 sausages chorizo, and on a side dish to them humitas - a little sweetish puree from corn, corn flour, onions and butter, wrapped everything in a corn same sheet.

But the real gourmet with all these delights is notYou will. Connoisseurs of Latin American dishes know that the basis of Argentinean cuisine is beef. It is necessary to take off 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 willing to argue for"Beef" championship in the national cuisine with Argentines. Do you know what the Chileans say? "Yes, let the Argentine beef is 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-tired seabass and dorado in the Chilean version is not at all what they will put in most restaurants in some other countries. And the scallops are a song.

Peru
That in Chile, that in Argentina the kitchen is veryEuropeanized. Of course, with elements of the local food base (beans, maize, 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 came up with ceviche - raw fish marinated in spices and lime juice.

However, there are Peruvians and dishes, aboutWhich with them and even no one is going to argue, everyone recognizes: a purely Peruvian notion. Nowhere in the world, probably, do not eat fried guinea pigs anymore. But this, excuse me, is a heavy heritage of the Inca era, a very ancient dish.

It is interesting that it is Peru that is considered to be the motherlandAll of us, our favorite potato - it's grown here as many thousands of varieties, imagine how many different dishes you can cook? 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 notAccept 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 performance? 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 are possibleCook - 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 received the largestPopularity 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 the 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, soar, from corn flour bake unimaginable set of cakes, prepare a wonderful tamale porridge.

There will not be a single Mexican dinner and withoutSpicy 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 are suitable for rice, fish, and meat.
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