Latin American and Caribbean cuisine is an interesting combination of traditional Native American recipes, European techniques, with African influences. Each nation has its own unique cuisine and few generalizations can be made about Latin American and Caribbean food culture.
Traditionally, the nations of Latin America and the Caribbean are agrarian nations with deep connections to food production and preparation as the fundamental base of society and culture and community.
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Sancocho is a Colombian soup that is not only great for quelling an appetite, but also for nurishing the soul. more...
In: Latin/Caribbean Cuisine (general)
This incredibly simple dish is a fantastic way to feed a crowd, or to prepare in advance and have on hand for many other Latin dishes. more...
Hearty dish of minced or grilled steak, chorizo, fried pork belly (chicharron), red beans, rice, arepa, fried plantain, blood sausage, a small salad, and a fried egg. more...
In: Latin/Caribbean Cuisine (general)
Street food is the fast track to local flavors and cuisine of a particular location. Every city has its own varieties and cities in Latin America. more...
In: Latin/Caribbean Cuisine (general)
Two simple recipes for fried green plantains that are great as a snack, appetizer, or side to any Latin American and Caribbean dish. more...
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In: Mexican Food
By: Mary Hudlemeyer
In: Mexican Food
By: Mary Hudlemeyer
In: Mexican Food
By: Mary Hudlemeyer
In: Caribbean Food
In: Caribbean Food
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