lunes, 16 de mayo de 2016

Latin American cuisine, unmissable dishes of our land

Latin American cuisine, unmissable dishes of our land

The ways of thinking, of doing, act and feel of the culture of a people they speak. Without any doubt, the cuisine is significant and active part of how it defines a society.
Each region, city or town has a story to tell up from his table. Dinner or lunch can be an experience in which we recognize the idiosyncrasies of a country.

The cuisine is not only a pleasure to be enjoyed with taste, is one of the best ways to generate conversation, celebrate friendship, to unite the family or to share a moment that can become unforgettable.

Latin America has its own gastronomy born of tradition and cultural backgrounds. His kitchen is not merely the result of the history of their people: a fusion of ethnic, cultural and social elements that make your dining style a mix of flavors, products, recipes and styles.
We invite you to visit 10 countries in Latin America through your palate. The history and culture flavor sit on the table.


Indigenous and Spanish, Peruvian cuisine is without any doubt one of the best in the world. Its multicultural richness is transmitted in each dish.

Peruvian cuisine has some Spanish, Indian, African, Creole, mulatto, mestizo and mulatto.
Further. in the last decade of the twentieth century, Peruvian cuisine began to become popular outside its borders. At the Fourth International Summit of Gastronomy Madrid Fusion, held from 17 to 19 January, the city of Lima was declared gastronomic capital of America.

So if you want to test how a cultural fusion is possible, Peru is the place you need your palate. Unmissable: Ceviche, Grilled Chicken, Chijaukay with refried beans, Pachamanca, Tacacho with cured meat and sausage and Sigh of Lima.

Peru is one of the places you can not miss if you are interested in culture and suites of furn good, accurate Peruvian fusion cuisine.


Valuable, tasty and legendary, are some of the qualities of Mexican cuisine. Its pre-Hispanic and Spanish heritage combines the flavors of two continents in colorful dishes and flavor.
In addition to the weight of its history, the Mexican cuisine retains its spirit through the womenfolk dealing transmit the legacy to their offspring.

Mexican cuisine has fundamental elements that determine the taste, color and texture of their dishes. The inevitable ingredients of Mexican food are corn, a variety of spicy like chili (or chili), red meat, beans, tomato, onion and partly the use of nopal.

The menu can not help but taste has shrimp quesadillas, spicy carnitas, chimichangas, mole and pan de muerto, traditional dessert of the Feast Day of the Dead, great celebration for Mexican culture.
Mexico invites with its flavors to try their culture.


Like, most Latin American gastronomy Chile has diverse influences. During the twentieth century, the Chilean kitchen strongly develops the great contribution of French gastronomy received late nineteenth century. This influence is seen mostly in fish; corvina to black butter, the conger Margarita or 'omelettes' that replace the Spanish omelette.

Chilean literature also has a long relationship with the kitchen. Writers have come into the kitchen and honor him: Vicente Huidobro, with its oceanic soup, Pablo Neruda, with odes as the ode to conger chowder and Paul Rokha in his Epic of Chilean drinks and meals.


The combination of Italian, Spanish, Indian and Creole cuisine make the Argentina cuisine one of the most original in Latin America.

In addition to regional distinctions, there is an important difference between the net urban gastronomy, and more traditional rural cuisine and in many more 'folk' sometimes present in the north of the country.

But if there is something that unites all Argentine provinces is its spirit of gathering around the food. Still, they shared with family, friends or coworkers long dinners or lunches. Enjoy a barbecue, a traditional empanadas or simply fatten some mates, they are excuses to get together with loved ones to confess lovesickness, discuss politics or discuss the latest Boca - River, and it is not surprising that these three topics as diverse are spoken at the same time without pause.


The kitchen of this land is the fusion of various cultures, without thereby ceasing to be the owner of a strong personality. It is characterized by the use of corn, cassava, bananas, peppers, beans, tubers, sugar cane, variety meats and poultry, which derive dishes with unique and extraordinary flavors.
The most representative dishes par excellence are the Pavilion Criollo, La Arepa, La Hallaca, La Cachapa, Pies Cornmeal, The Roasted Black, The Cazabe and the boiled chicken, meat or fish.
Venezuelan cuisine is like its people, it is tasty, colorful and varied.


Colombian cuisine is the product of the mixture of the three major ethnic groups that inhabited the territory: indigenous, Spanish and African. This miscegenation not only defines its gastronomic identity, but also the cultural and population idiosyncrasies of Colombia.
For this land be sure to try the corn bread and stew, the tray paisa, santafereño chili sauce, suckling pig and the tolimense moniker coastal cheese, among others.

Another must-see in Colombia is called "Gastronomy Antiochian". This style consists of dishes born in isolated rural settings of the rest of the country that have survived the processes of industrialization, urbanization and globalization. Antiochian typical dish consists of a tray with beans, rice, egg, slices of ripe, pork, ground beef, sausage and avocado; to drink the juice (sugar cane juice with lemon) or traditional porridge is used.


The warmth of the Bolivian people translates into its gastronomy. With deep-Moorish Spanish and indigenous roots and transformed by miscegenation, each country's historical change was reflected in his culinary style. In this context, the Bolivian cuisine has done nothing to add dishes, mixtures and preparations.

You can taste the ideal menu in Bolivia taking its traditional Chicha, then enjoy the Aji Picante Language or Chicken, and try to complete fine Bolivian desserts like coconut candies, roasted milk or blancmange.

Know a people makes its gastronomy an art that is worth knowing.


The climate, its people and its landscapes make Brazil a place in the world where gastronomy live with enthusiasm and taste.

The discovery of Brazil refers to the culinary, as the Portuguese vessels arrived in Brazil in 1500, when India sought and condiments.

The versatility of your kitchen is characteristic. Amazon dishes based exotic fish, the churrasco of the pampas of Rio Grande do Sul, Brazilian cuisine, with its great diversity, you delight gourmets and the most varied tastes.

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