As my first entry, I thought it was important to explain our goals and philosophy as we explore the cuisine and culture of Latin America and the Caribbean.
Tortillas and beans are the brick and mortar not just of Latin American cuisine, but Latin American culture.
Food is culture. We view eating as an adventure into people’s lives and ideas. While we build our archive of Latin American cuisine knowledge, we will be exploring the places and people from where these foods come from.
It will not always be pretty. In fact, at times, it will seem quite disgusting the things we are willing to eat: cow brains, grasshoppers, fermented spit beverages, and bull testicles are all the menu.
Latin American cuisine is not about the finest cuts of meat or the sexiest sauces or the fanciest plating. It is about feeding yourself your family and your neighbors with what’s available. It focuses more on the rituals of gathering as a community and a family.
That said, Latin America also features some of the world’s largest cities: Mexico City and Sao Paulo for example. Within these booming megalopolises there has been a rise in fine Latin cuisine in the past 20 years. Like many fine cuisine chefs around the world, the trend towards incorporating various techniques into local cuisine is common.
Even in the United States, Latin American cuisine is increasingly more popular with an increase of Latin immigration over the past 15 years and the rise of celebrity chefs like Bobby Flay and Rick Bayless.
Thanks for accompanying our crew as we delve into the food and culture of Latin America and the Caribbean. Skip breakfast. It’s going to be a big meal.
