World cuisines // American

Features Latin American cuisine

At various times in Argentina rushing streams of immigrants from different countries, but the local cuisine most strongly influenced by the Italians.Triggering of the same law as all over the world where Italian - there is pasta, pizza, risotto, wine.So many Argentines now proudly say: "We are not worse pasta than in Italy. And in the restaurant of my uncle's even better."

What's the truth, but there are things in the Argentinean cuisine is much more original.You walk through the capital - Buenos Aires and around every corner - Pirozhkova, and they, of course, pies empanadas Puff pastry: beef, chicken, vegetables, cheese.By the way, her specialty espanades find Brazilians, calling them in his own way - ampanades, but in Latin America, such disputes at every step.But back to the Argentine cuisine.Very good soup Choclo - a thick soup of corn and pumpkin with parmesan cheese (another hello from Italy).There chorizo ​​sausages and garnish them humitas - a little mashed sweet corn, corn flour, o
nion and butter, wrapped all the maize leaf.

But this all these gourmet delights not sobesh.Lovers of Latin American dishes are aware that the basis of Argentine cuisine - beef.We must take my hat off to the Argentine chefs who know how to cook this meat is the most magical way, but we should not forget those who grow these cows: they have at least a mention of one name stands - gauchos, Argentine cowboys, virtuoso riders and hardworking shepherd.

And yet, there are those who are willing to compete for the "beef" in the national championship of the kitchen with the Argentines.You know, they say the Chileans?"Yes, let the Argentine beef is the best in the world, but to really know how to cook it once we - the Chileans."Here are just a pasture in Chile is not very.But the coastline provides local consumers of fish and seafood such that no meat is not necessary: ​​all the teeth on nauseam sea bass and dorado in the Chilean version is not what you slipped in most restaurants a few other countries.And local scallops - it's all the song.

that in Chile, in Argentina, the kitchen is very Europeanized.Of course, with elements of the local food base (beans, maize, potato), but traces of the national culinary traditions of the peoples there is not enough.Another thing - Peru.By the way, this country has long-standing dispute with Chile in at least two important culinary issues: one of them has given the world grape vodka - pisco and where invented ceviche - raw fish marinated in lime juice and spices.

However, there are the Peruvians and dishes about which to argue with them, and even no one is going, everyone recognizes: pure Peruvian notion.Nowhere in the world is probably no longer eat fried guinea pig.But this, excuse me, a legacy of the era of the Incas, is a very ancient dish.

interesting that Peru is the birthplace of us all loved potatoes - is grown here already several thousand varieties, imagine how many different dishes you can cook?Plus corn, beans (as well as throughout Latin America).Here, unlike Argentina, kitchen colonizers and migrants disappeared in the local national cuisine, but it is still pretty enrich it.Hence the result: Many gourmets think that for the most interesting food in Latin America need to go here, to Peru.

However, with the above opinion may disagree Brazilians.And they will be right in their own way, because somewhere, but they know how to cook a stunning shurrasko?Where ordinary, in general, the process of roasting on an open fire strung on skewers of meat (that is, in essence, a shish kebab) are able to turn into a spectacle?And do not argue over the world have already appeared Brazilian restaurant, it specializes in shurrasko.

In Brazil, of course, still a lot to know how to cook - a large country kitchen is different in different states.There is a unique dish - soup of piranhas, for example.And what good to disappear, they won in the Amazon as floats.

Mexican cuisine gained the greatest fame and popularity in the world of the rest of Latin America.Nachos, burritos, tacho, tequila, salsa, tortilla - all these names of dishes and drinks we have long heard everywhere.But despite its originality, for Mexican food has a powerful influence colonial Spain's annexation.While other countries have brought the considerable contribution to the development of solar gastronomy overseas areas, including France, Germany and even China.So, thanks to foreigners in Mexico appeared wheat, beans and rice.However, local products continue to play an important role in the diet of Mexicans.Take the same corn - it is still the "queen" of Mexican cuisine, anything from it do: boiled, fried, soar, corn flour bake many kinds of unimaginable cakes, cook porridge excellent tamales.

No cost, no Mexican dinner and without sharp spicy sauce, the most famous of which is the guacamole (avocado, hot pepper, onion and lemon juice) and, of course, salsa (basic ingredients - tomatoes, peppers, onion and garlic).These sauces are good with all Mexican dishes, and they are suitable for rice, and fish and meat.

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