The region known as Latin America, encompasses most of South and Central America. It is one of the most geographically and culturally diverse regions in the world. From the abundant pastures of Patagonia, to the Andean highlands, and from the Amazonian rainforests to the arid deserts of Mexico and Bolivia, this region is home to some of the most interesting cuisines and ingredients. In this post, let us explore some fascinating facts about Latin American cuisine.
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Corn: A Staple in Latin American Cuisine
Like most Indians cannot imagine a meal without the ubiquitous rice, corn is a staple throughout the Latin American world. People consume corn in tonnes, in one form or another. From arepas, to tacos and enchiladas to burritos, cornmeal and corn flour provide sustenance and gastronomic delight to millions of people. Corn may have originated in Mexico, but through the spread of ancient empires like the Aztec, Maya and Inca, this crop found its way across the Latin American world and has since become a part ingrained in the culture and diet.
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Chillies: Latin America’s Famous Export
If you’re of the adventurous type and like to spice things up, chillies are definitely your go-to. Most Indians think of chillies as inherently Indian or Asian. But here’s a truth-bomb, chillies were among the first imported condiments in India. Chillies first grew wild in the Latin Americas, and were quickly one of its biggest exports thanks to the European colonists like the Portuguese, Spanish and to a lesser extent, the Italians. Before the advent of chillies in India, most of our food was spiced with black, white and green peppercorns, the original desi spice!
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Latin American cuisine has always been ‘farm-to-table’
The ‘Farm-to-Table’ movement has picked up steam in the late 20th and early 21st centuries. The emphasis on freshness, local produce and simple cooking techniques is a hallmark of this movement. Latin American cuisine however is probably among the earliest ‘farm-to-table’ varieties of cuisine. Spanish conquistadors in the early 15th and 16th centuries had reported huge local markets selling a variety of local produce, from grains and fish, to meat and condiments in cities like Cusco, Tenochtitlan and others across the Latin American continent. The emphasis on bold flavours, use of chilli peppers and bold flavours like lime, even today are hallmarks of Latin American cuisine.
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People used chocolate as currency.
While in its Dutch-processed modern avatar, chocolate would definitely be unrecognisable to an ancient Mayan or Incan person, there was a time the ubiquitous cacao bean was used as a currency. The great Maya chief Moctezuma in particular enjoyed a fermented drink made of Cacao beans and spiced with chillies. People reserved this food for the Gods, and since they considered the Kings as sons of Gods, they extended this privilege to them as well. In fact the Maya, Incas and Aztecs knew the potency and health benefits of chocolate in its cacao form.
Latin American cuisine is a wonderful, healthy and under explored treasure trove of flavours. Begin your exploration of these fascinating facts about Latin American cuisine with us. For all ingredients from this part of the world, explore our shop today!