Transcript Hispanic Countries

Hispanic Countries and their
Food
By: Megan Deliz
Puerto Rico
 Puerto Rican cooking is somewhat similar to Mexican
and Spanish cuisine.
 Puerto Rican food is a blend of Spanish, African, Taino,
and American influences.
 Locals call their food Cocina criolla, which can be traced
back to the Arawaks and the Tainos.
 When Ponce de Leon arrived with Colombus in 1493,
the Spanish added beef, pork, rice, wheat, and olive oil
to the island’s foodstuffs.
 Later, the Spanish started planting sugarcane and
importing slaves from Africa, which brought with them
okra and taro. The mingling of these flavors and
ingredients makes up today’s Puerto Rican cuisine.
Puerto Rico (cont.)
• Lunch and dinner begin with
sizzling-hot appetizers such as
bacalaitos, crunchy cod fritters,
surullitos, sweet plump
cornmeal fingers, and
empanadillas, crescentshaped turnovers filled with
lobster, crab, conch, or beef.
• Soups are also popular at the
begging of meals. One of the
best known soups are frijoles
negros or black-bean soup.
Puerto Rico (cont.)
• Many Puerto Rican dishes
are made with adobo and
sofrito – blends of herbs and
spices.
• Stews are a big part in the
Puerto Rican diet. A popular
one is carne guisada
puertorriquena (Puerto
Rican beef stew).
• Meat pies are also popular in
their diet. It consists of
meats and spices covered
with a pastry top and baked.
• They also like to roast pig
shoulder (pinel) and chicken
(pollo). Arroz con pollo is the
most popular dish on the
island.
• Many tasty egg dishes are
also served, especially
tortilla espanola (Spanish
omelet).
• Tostones (fried green
breadfruit slices) and
plantains (a variety of
banana that cannot be eaten
raw) are also popular. They
usually accompany meat,
poultry, and fish dishes.
• Puerto Ricans also like fish
and shellfish. A popular fried
fish with Puerto Rican sauce
is mojo isleno. They often
cook shrimp in beer called
camarones en cerveza. They
also like to boil crab.
Puerto Rico (cont.)
 Puerto Ricans usually use their
harvest of fruits to make
delicious deserts. They are
usually in the form of flan
(custard) or nisperos de batata
(sweet potato balls with
coconut, cloves and
cinnamon).
 Coconut is probably the most
common desert ingredient
such as its milk. It’s used to
make coconut flan, coconut
cream desserts, and candied
coconut rice.
 They also use a number of
preserves and jellies made
with sweet and sour guaveas,
mango, and papayas.
 Meals are usually finishes with
strong, black Puerto Rican
coffee.
 Also, they usually order a nice
cold beer before the meal.
 Rum is the national drink. The
color is usually amber, gold, or
white.
 In Puerto Rico, Bloody Marys
are made with rum instead of
gin or vodka.
 Amber rum is often served on
the rocks, gold rums are
usually served straight or on
the rocks in a wooden casks
called anejos.
Chilean Food
• The first meal of the day
is usually small and
consists of bread with
assorted toppings and
coffee or tea. Bread is
brought fresh daily
usually from a corner
bakery.
• Chileans will top their
bread with jelly or a
delicious caramel-like
topping called manjar.
Chilean Food (cont.)
• The largest meal of the
day is usually lunch.
• This will consist of
traditional Chilean dishes
like cazuela (a stew),
pastel de choclo (similar
to Shepard pie), or a wide
varity of bean dishes
such as Porotos
Granados, a hot bean
dish made with corn and
pumpkin.
• “Once” is a light meal that
is eaten between 4 and 7
in the afternoon. Often
times it is a repeat of
breakfast; with bread and
sandwich toppings with
some tea or coffee.
• Dinner comes in the late
evening and will be the
size of lunch with
traditional Chilean food.
Peru
• The culinary history of the Peruvian food dates
back to the Incas and pre-Incas with its maize
(corn), potatoes, and spices that later was
influenced by the arrival of the Spanish colonies.
• Throughout the years, it incorporated the
demands of the different migrations. Such
groups included Chinese, European, African,
and Japanese immigrants.
Peru (cont.)
 Many of the ingredients
found in every Peruvian
dish are rice, potatoes,
chicken, pork, lamb, and
fish.
 Many of these meals
include a different kind of
“aji” or Peruvian hot
pepper, which mainly are
red aji pepper, red recoto
pepper, and many others
such as the picture on the
right which is Arroz con
pollo with aji.
Peru (cont.)
• Examples of dishes
Peruvians usually eat
every day are:
Arroz con pollo
Aji de gallina
Papa rellena
Lomo Saltado
Spaguetti w/ meat
sauce
Seco de frejoles
• There are restaurants in
Peru that serve all kinds
of sea food called
Cevicherias.
• The most traditional meal
in Peru is the Ceviche.
• This is a cold dish, which
mainly consists of pieces
of raw fish, cooked by the
juice of lemons, served
always with onions,
camote (sweet Peruvian
potato) and, Peruvian aji
pepper.
Costa Rican Cuisine
• Food staples include carne (beef), pollo (chicken), and pescado
(fish).
• Many bars in Costa Rica have a delightful habit of serving
bocas-savory tidbets ranging from ceviche to tortillas con
queso (tortillas with chesse) – with each drink.
• Turtle (tortuga) eggs are a popular dish in many bars.
• The more popular North American soda pops, such as Pepsi,
Coca-Cola, and sparkling water, called agua mineral or soda,
are popular and widely available.
• The Costa Rican refreshers are refrescos, energizing fruit
drinks served with water (con agua) or milk (con leche). They're
a great way to taste the local fruits, such as tamarindo (the
slightly tart fruit of the tamarind tree), mango, and papaya.
• Roadside stalls also sell pipas, green coconuts with the tops
chopped off.
Costa Rica (cont.)
• Imported drinks such as wine are expensive.
• Beer (cerveza) is served locally; they serve brewed
pilsners and lagers.
• Heineken is also brewed under license. Cheaper bars
charge about 60 cents for a local beer; fancy hotels
charge about $2. Most bars charge $1.
• The national liquor monopoly also produces vodka and
gin, rum, and whiskey. A favorite local mix is Cuba libre
(rum and coke). Imported whiskeys-Johnnie Walker is
very popular also.
Costa Rica (cont.)
• Costa Rican deserts are
very sweet and filled with
sugar.
• The picture at the right is
a famous desert called
Dulce de Leche, a syrup
of boiled milk and sugar.
• Other famous deserts are
flan (cold caramel
custard), mazamorra
(corn starch pudding),
and melcocha (candy
made from raw sugar.
Bolivian Food
• Bolivian food is distinctive and is generally good.
National dishes include empanada salteña (a
mixture of diced meat, chicken, chives, raisins,
diced potatoes, hot sauce and pepper baked in
dough), lomo montado (fried tender loin steak
with two fried eggs on top, rice and fried
banana), and lechón al horno (roast suckling pig
served with sweet potato and fried plantains).
• Dishes are dominated by meat. Ilajhua (a hot
sauce consisting of tomatoes and pepper pods)
will often be used to add spice and flavor to
dishes.
Bolivian Drinks
• Bolivian beer, especially
paceña, is one of the best
on the continent. Chicha,
made from fermented
cereals and corn, is very
strong. Mineral water and
bottled drinks are
available. There are also
numerous whiskerias,
local bars. On Fridays
and Saturdays there are
folk music and dancing
shows, which start late in
the evening.
Famous Spanish Country Dishes
Flan
Spanish Omelet
Paella
Spanish Rice
Empanadas
Sopa