The ancestral magic in Latin American cuisine
Its enchanting mixture of texture, color, and flavors have been known as haut cuisine wolrdwide
More and more tourists are traveling motivated by their desire to taste the delights of each of the regions of the continent. The gastronomic culture has evolved quickly. Every year there is a well-known ranking of the best restaurants in the world. The results of the latest version has been very favorable for various regions. Thanks to the Peruvian ceviche, the Argentinian rich meats, and the Chilean fusion, Latin American gastronomy is taking the lead when it comes to innovation and delectation.
Among the unparalleled characteristics of Peruvian food is it’s unique seasoning. Whether its ceviche of seafood, “leche de tigre” (milky fish soup for ceviche), chaufa rice (with Chinese influence), or “causa” (mashed potato little cakes with fillings like octopus and crab) what stands out most is their rare combinate of exotic ingredients.
It should be noted that Peruvian food is spicier than most when compared to its neighbors. This is due to their main ingredient: the rocoto. Also, the mythical pisco sour with its particular flavor makes the experience remarkable.
If you have a sweet tooth, desserts like the “suspiro limeño” is another great contribution of the Inca culture to the Peruvian gastronomy.
Something that no one can argue about is the high quality of Argentine cuisine, especially when it comes to red meat. However, they also have other treasures for the palate, such as gnocchi.
Its gastronomy is influenced by their Spanish and the Italian heritage. They are lovers of pizzas and meat pies, all with a particular Argentinean touch.
Lastly, the gastronomy of this long and narrow strip of land located at the southern end of the continent has its charms. Being surrounded by sea from tip to toe, Chile has various preparation of salmon rarely seen anywhere else. It can either be smoked, which is common in the southern region, or Mariscal which can be cold with a lot of lemon juice, or hot in a soup, according to the diner's palate.
Also, Chileans have a weakness for roasts, anticuchos and choripanes (sausages with French bread or marraqueta) are inevitable in any celebration.
When it comes to desserts, the most classic is “mote con huesillo”. It is dehydrated peach in its own juice with cooked wheat or mote. It also has chestnuts in syrup and papaya.
Undoubtedly the typical gastronomy of each country is very different. Some have European influences of colonizers while others have delicacies dating back to their natives. Regardless, they managed to create a solid gastronomic proposal for tourists to also travel with the palate of ancient cultures of Latin America.
LatinAmerican Post | Daniella Páez Otey
Copy edited by Susana Cicchetto