September 5, 2024
Hispanic food culture from South America is a vibrant tapestry woven from centuries of history, indigenous traditions, and Spanish influences. For Americans, understanding this rich culinary landscape reveals not just delicious dishes, but also a profound cultural heritage. Central to Hispanic cuisine is the use of staple ingredients like corn, beans, and rice that form the backbone of about 40% of traditional Spanish dishes. Corn, for example, is used in 67% of various dishes – from tortillas and tamales in Mexico to arepas in Colombia and Venezuela. Beans and rice often accompany meals, providing both sustenance and a canvas for regional flavors. Meats, such as beef and pork, are frequently featured in dishes like Argentina’s asado (barbecue) Brazil’s feijoada (black bean stew with pork). Additionally, spices and herbs including cilantro, cumin, and chili peppers, infuse dishes with distinctive flavors that vary widely across the region. Moreover, South America is home to a rich tradition of street food, with vendors offering addictive dishes such as Brazilian coxinhas (chicken croquettes) and Chilean completos (loaded hot dogs). In sum, the Hispanic food culture of South America represents the deep and enduring connections between food, family, and traditions. The continent is a treasure trove of bold flavors and dishes that have been embraced in kitchens all around the world. Why not yours? Read full issue >>