Chapter 47 - PowerPoint Presentation

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Chapter 47

South America, Latin America, and the CaribbeanSlide2

Latin

A

merica: Aztecs in MexicoCentral America: MayasSouth America: IncaAll cultivated beans, corn, chiles, squash, potatoes, tomatoes, avocados, and cassavaEuropean influence brought pork, wheat, rice, goats, sheep, chickens, spices and herbs, and coffeeChiles are native and are used in most dishes Flavor is key in most dishes, and they encourage flavor and heat

Native –local culturesSlide3

Corn, rice, and beans (together are a complete protein)

Barbecuing and grilling popular

Empanada – a turnover filled with meat, vegetables, fruit, or all threeChorizo – spicy sausage, used in stewsSeafood popular along the coastCeviche – appetizer of raw fish marinated in citrus, served with chiles, tomatoes, and onionsSopa

– meat is main ingredient, peanuts and squash common, potatoes used as a thickener

Latin American FoodsSlide4

Meat Empanada

Food Network

Fruit EmpanadaSlide5

Chorizo

CevicheSlide6

Sopa de

Fideo

Sopa

Caldo

de

camaronSlide7

Mexico

Chief crops: corn, beans, wheat, rice, coffee, sugarcane, vegetables and fruit, and livestock

Corn is sacred – 60+ different varieties grownCorn is mainly dried, cooked, and then soaked in limewater to turn it into masa which is a common ground flour used to make tortillasAvocados and Squash – used as garnishes and main meal partsSlide8

Chocolate arrived on trade from

C

entral AmericaAztecs are credited for creating hot chocolate (their version often seasoned with corn milk, chilies, vanilla, and cinnamon) Chocolate also used in sauces to increase flavor such as moleTortillas used often! (small for tacos, grilled for quesadillas, dipped in chile sauce for enchiladas, and deep fried)Uncooked tortillas are wrapped in corn husks and steamed to make tamales

Mexico, cont.Slide9

Hot Chocolate

MoleSlide10

Mexico, cont.

Frijoles – beans

Used in most dishes or as a substitute for meatFrijoles refritos Refried beans – mashed pinto beans, fried in lardTortilla soup – vegetable soup with a lot of flavor and fried tortilla strips on the topSalsa common condimentSlide11

Tropical climates, surrounded by ocean

All spice is grown and used in lots of dishes

Chicken flavored with pineapple, tomatoes, or raisinsChayote – squashlike fruit, usually raw or cooked and topped with cheeseCosta Rica: Gallo pinto – fried black beans and riceCosta Rica: Arroz con tuna Panama: deep fried tortillas topped with eggs and cheese

Central AmericaSlide12

Potatoes and quinoa are major crops along the west coast

Brazil

Sugar plantationsDende oilPork & dried beef most commonAfrican influenced seafood stewsFigs, papaya, oranges, pears, peaches, and pumpkins served with fresh cheese for dessertForms of bread puddingSouth AmericaSlide13

European influence – pasta and bread, tea and yerba mate

Pampas – vast grasslands to raise cattle

Chimichirri – vinegar and olive oil sauceStew with beef, corn, and vegetables popularArgentinaSlide14

Mountains, tropical forest, and sea coastal region

Foods less spicy than México and

Central America Potatoes may have originated from this areaSeafood, cassava, and chiliesMeat comes from small animalsLocal specialties in each countryAndean CountriesSlide15

Uruguay and Paraguay

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ulce de leche in dessertsQuinces are also made into a sweet pasteMeat usually cooked over charcoal and skewered before grillingOpen grill cooking

Mazamorra

very popular

Mate also very commonSlide16

Many European and African influences

Seafood and fish is a must as well as chicken and pork

Rice and legumes are centralTropical fruits also common (mango, figs, pomegranates, coconut, pineapple)Each country is differentJamaica is famous for spice!Caribbean