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Latin Cuisine

October 1, 2004 Christopher W. Keegan, C.E.C. Comments

Posted in Articles, Ethnic, Vegetable, Market Trends, Meat Products, Topics, Fruits / Vegetables

I doubt that anyone who is reading this article has never sat down and enjoyed a meal of Mexican food, savoring the smells and tastes of enchiladas, tacos, burritos and the rest of the fare that makes up this cuisine. Americans truly enjoy these foods, which are embedded into our way of eating.

These wonderful, spicy foods were only the first step in a Latin-flavor revolution that's become an unstoppable force in the United States. As Latin communities continue to grow in this country, their residents bring the culture, foods and cooking styles of their homelands with them. Latin cuisine has survived that trendy food stage and is now a mainstay of American cooking.

The average American consumer also drives the Latin-cuisine craze. I've discovered that, once introduced to a new food or cuisine, they very quickly demand not just good taste, appearance and value, but also authenticity. Consumers want the food to truly represent its country of origin; they're looking for the real deal.

A tour of South and Central America, along with Mexico and the Caribbean, reveals a wide diversity in ingredients, flavors and cuisines. A wide cross-section of ethnic backgrounds influences each country's foods. And although a common thread of ingredients runs throughout the Latin American regions, each country's cuisine differs based on its history, culture and people.

The other America

South America's size and history gives its cuisine diverse foods, seasonings, ethnic influences and food-preparation methods. The native peoples of that continent, for the most part, prepare main dishes either as slow-cooking stews or by roasting them over an open fire. When the Europeans settled there, they brought their cooking techniques (i.e., slow-roasting and sautéing) with them, and introduced the use of sauces. An example of this Spanish influence is found in one of the basic condiments found throughout South America, sofrito, a mixture of herbs and vegetables added to dishes to give a savory, smooth flavor.

South America's largest country, Brazil, lies in the northeastern part. It occupies nearly half of South America and borders every country except Chile and Ecuador. Unlike its neighbors, more than 60% of Brazil's population is of European descent, and the official language is Portuguese.

This diversity gives Brazil a unique cooking style. Adding to basics, such as beans, potatoes and corn, the Portuguese brought wine and rice, which gave foods a Mediterranean flair. Dried, salted cod from Portuguese cooking is now a staple despite Brazil's large fishing industry.

During the dark days of the slave trade, various African ingredients blended into South American cuisine: okra, hot peppers and dende oil, a dense, yellow oil extracted from an African palm. Their contribution was so profound that African slaves were sought after as the best cooks. This led to Brazil giving birth to Creole cuisine, which eventually spread to the Caribbean and into southern parts of North America.

Brazil's African influence is strongest in Bahia, a region located on the coast near the port of Salvador. Slaves first entered the country there, and their culture and cuisine remains prominent. Bahia is famous for its hot malagueta peppers and its use of coconut oil. African flavors dominate the region's very rich dishes. It's also known for its sweet dessert dishes, such as coconut custard.

Moving south into Argentina, people base much of the cuisine on the country's livestock industry, especially cattle. Beef is one of the mainstays, and Argentineans often serve it at all three meals. Cheese made from cow's milk -- as well as sheep's and goat's milk -- is very popular, along with flans, puddings and custards. The rich soil and mild climate allow for plentiful fruits, from apples and pears to pineapples, grapes, and cherries, consumed fresh, in fruit jams, and with cheeses that serve as a finish to meals.

Besides the variety of meats cooked over open fires, other common dishes include empanadas (meat-filled pastries) and matambre (a braised, rolled steak with vegetable stuffing). Although Spanish is the major ethnic influence, you'll also find Italian overtones, such as a wide use of pasta, in a variety of dishes and ingredients.

Chile, with its 2,600-mile coastline and its fertile valleys in the north, provides for a cuisine based on the eating habits of its native people and the large number of immigrants who trace their roots back to Central Europe, primarily Germany. For example, German-influenced curanto, or Chilean stew, consists of layers of meat, sausage and cabbage baked slowly in an oven. Chile also is known for pebre sauce, a household standard used as a condiment.

Moving up into the north and northwestern parts of South America, the main influences are Spanish with some hints of African. Here, along the coastal jungles, you'll find the most recognizable South American ingredients, including bananas, coconuts, yuca (also called cassava and manioc), potatoes and plantains. Coffee also grows in the north, and the meat is usually lean, grass-fed beef, pork and chicken. And, as in most counties in South America, squashes, gourds, corn and beans make up the mainstay of the diet.

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