Transcript Goodheart-Willcox Publisher | Guide to Good Food | Chapter 28

Chapter 28
Latin America
Part 4
Foods of the World
Objective
• Identify geographic and climatic factors that
have influenced the characteristic foods of
Mexico and the South American countries.
Geography and Climate of
Mexico
• In those sections of Mexico
bordered by water, fish is an
important part of the cuisine.
• The areas that border the United
States are more suitable for
raising cattle than crops.
• The geography and climate in the
central plateau allow for profitable
production of crops like corn and
beans.
 What region of Mexico has a climate suitable for
producing tropical fruits?
Geography and Climate of
South America
• High mountains and dense jungles have created
geographic isolation in South America, which has
led to the development of regional food customs.
• Nearly every kind of climate can be found in some
part of South America.
Objective
• Describe cultural factors that have affected the
food customs of Mexico and South America.
Mexican Culture
• The Aztecs, who
originally inhabited
Mexico, added corn,
beans, and peppers to
the cuisine.
• Spanish explorers
influenced Mexican
culture and introduced
rice, wheat, beef, and oil.
 What are some examples of how Mexico’s major
crops are used in Mexican dishes?
South American Culture
• South America was
originally inhabited by native
tribes, including the Inca.
• Portuguese and Spanish
explorers brought their food
customs with them to South
America.
• Africans brought to South
America contributed such
foods as bananas, yams,
and coconuts.
Objective
• Prepare foods native to Latin America.
Staple Ingredients in
Mexican Cuisine
• Corn
• Beans
• Peppers
 What is the most important use of corn in
Mexican cooking?
Characteristic Foods of
Mexico
• Mexican vegetables, such as huazontle, jicama, and
chayotes, are often added to casseroles.
• Tropical fruits, including papayas, guavas, and
pineapples, may be served in syrup as a light dessert.
Characteristic Foods of
Mexico
• Mexican sauces, or
moles, are served with
many foods and form the
basis of flavorful stews.
• Desserts such as flan
were influenced by
Spanish and Portuguese
cooks.
• Popular beverages
include chocolate drinks
and coffee.
Mexican Regional Cuisine
• Wheat and beef are important in
the cuisine of northern Mexico.
• Seafood is well liked among
people living in coastal regions.
• Wild duck is common in eastern
Mexico, whereas turkey is more
common in the Yucatan.
• Bananas play a notable role in
the cuisine of southern Mexico.
South American Cuisine
• South American cuisine combines influences of native
tribes with those of the Spanish, Portuguese, and
Africans.
• Corn, potatoes, and manioc are staple foods found
throughout South America.
South American Dishes
• Venezuela’s national dish,
hallacas, is cornmeal dough
filled with other foods.
• Ajiaco is a Colombian soup
made with potatoes, chicken,
corn, and cassava.
• Many Ecuadorian dishes feature
locally grown bananas.
• Potatoes, or papa, are a staple
food of the Peruvian people and
are used in such dishes as
causa a la limena.
South American Dishes
• Chileans eat a lot of seafood, and chupe de marisco
is a popular scallop dish.
• Argentine metambre is made with spinach, hardcooked eggs, carrots, onions, and flank steak.
• Brazil’s national dish, feijoada completa, is meat
served with black beans and other accompaniments.
Apply It!
You want to take your family on a
culinary tour of Latin America.
 Plan a four-course menu in which each course
represents a different Latin American country.
Key Question
What Latin American foods will you
serve your family?
Other Questions to
Consider
• How is food used in holiday celebrations
throughout Latin America?
• What kind of meal patterns are followed in Mexico?
• What are some of the highlights of modern culture
in South America?