3.2.2 LATIN AMERICA

Arepa is the national bread of
Venezuela; it is a cornmeal patty that is typically stuffed with meats, egg, cheese, and
potatoes.

Venezuelan Cuisine

Bollos Penlones are balls of
arepa dough stuffed with a meat mixture

Mandoca is a deep fried
cornmeal, sugar, cheese, and banana mixture.

Venezuelan Cuisine

Hallaca is a Venezuelan tamale;
a cornmeal masa is folded and
stuffed with a meaty stew and a few garnishes.

How to Make Arepas con Queso

Bandeja paisa,
“workman’s platter,” is the
national dish of Colombia.
It is a commonly known
and widely eaten dish that
includes white rice, red
beans, ground beef, fried
plantain, chorizo, avocado,
corn, pork rinds, anarepa,
and a fried egg.

Colombian Cuisine

Patacones are twice fried
plantains and commonly served
as a side dish with all Colombian
main dishes.

Colombian Cuisine

Arepas are a flour or corn based dough stuffed with cheeses and eggs, similar to those served in Venezuela.

Sancocho is one of Colombia’s most
popular soups. It is a water-based soup
containing vegetables, plantains,
potatoes, corn, cilantro, yuca, and a
protein such as beef. This soup is
served for lunch or dinner with a side of
avocado and rice.

Colombian Cuisine

Ajiaco originated in the
mountains and can be described
as a thin broth soup consisting of chicken, corn, potatoes, capers, avocado, and sour cream

The cuisine is Argentina has four
major influences:

●Spanish influence – olive
oil, garlic, onions, beef
cattle

●Indigenous – maize,
potato, cassava, aji (spicy sauce)

●African – grilled meat
dishes

●Italian – pasta and pizza

Argentinian Cuisine

Cuisine in the northwest is
described as hearty and
flavorful due to the indigenous
cultures of the Andes
Mountains.

Locro – type of stew that
includes corn, beans, and meat

Argentinian Cuisine - NW

Tamales – steamed cornmeal dough filled with meat, vegetables, and spices

The northeastern part of
Argentina is known for the
rivers, green fields, and large
waterfall in the province of
Misiones. The cuisine is
influenced by immigrants from
Eastern and Central Europe.

Chipa- bread made with
cassava flour and cheese that is best served warm.

Argentinian Cuisine - NE

Mbejú- pancake made with
cassava flour and filled with
cheese or meat

Dorado and surubí - regional
river fish are an important part of the local cuisine.

The southern parts of
Argentina include the Andes
mountains, Patagonian plains, and a long coastline which directly influences the cuisine.

Common ingredients in the
south include meat, seafood, berries, fruits, and chocolate.

Argentinian Cuisine - S

How to Make Ceviche

●Largest country in South
America

●Bordered by the Atlantic Ocean

●Home to the Amazon River
Basin, the world's largest
tropical rainforests

●Portuguese and African
influences

Common Ingredients:
black beans, rice, beef, chicken, pork,
dried prawns, palm oil (dende oil),
pepper, cilantro, and cassava

Brazilian Cuisine

Brazil - Northern

Brazil - NorthEastern

Brazil - Central & Western

Brazil - SouthEastern

Brazil - Southern

What’s Next?

3.2.3 - Regional Cuisine!


3.2.4- Pennsylvania Cuisine!


3.2.5 - Global Cuisines Project!

​On a scale of 1-10, how willing are you try to more food from Latin America?