One of the ways to plunge into the atmosphere of a country is to try dishes of national cuisine. Latin American cuisine is a mosaic consisting of the culinary traditions of several original states at once.
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Features of Latin American Cuisine
The countries of Latin America include several dozen countries, the largest of which are Brazil, Mexico, Argentina, Venezuela, Colombia, Peru and Chile. The inhabitants of these territories since ancient times cultivated corn, so many dishes of their national cuisine are prepared using it. From this cereal, both main dishes and side dishes are prepared. But the most important thing: the famous Latin American tortillas - tortillas are made from cornmeal. For their preparation, various spices are added to the dough, and this dish is served with cheese sauce or butter. Tortillas with spicy sauce are very good. Local cuisine is generally unthinkable without an abundance of spices. Famous in all hot chili peppers come from Latin America and is called one of its states.
Her favorite seasonings are mint, sage, basil and thyme. However, local chefs have an unwritten rule: you cannot add more than 5 types of different seasonings to one dish. Grilled meat with blood is very popular, it is served to the table in a tomato sauce with the addition of ground red pepper. Here, delicious charcoal sausages are also cooked on charcoal, minced meat for which is made from beef, lard and onions, seasoned with pepper, cloves and cinnamon. Widespread dishes from tomatoes, legumes and potatoes. It was from South America that potatoes were brought to European countries and then gained distribution around the world.
Latin American Food
Peruvian potato:
- 600 g of potatoes;
- 150 g of processed cheese;
- 1 medium onion;
- 50 g of milk or cream;
- 30 g of olive oil;
- ground pepper, lemon juice.
Cream cheese, cream and olive oil are ground and thoroughly mixed to make the mixture homogeneous. Then the mixture is heated, lemon juice, pepper and onion are added, which are pre-passaged. The potatoes are peeled, boiled whole and seasoned with the resulting sauce. This dish can be served with green salad leaves.
Brazilian Salad:
- 150 g celery root;
- 1 large apple;
- 1 banana;
- 150 g of grapes;
- half tangerine;
- 150 g of mayonnaise.
Pre-peeled celery and apple cut into straws, banana - in circles. Peel the tangerine and divide into slices. Mix everything, then add grapes and mayonnaise. It is recommended to serve the salad in the form of a slide and decorate with slices of tangerines, bananas and grapes.
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