The cuisine of Guatemala has many different varieties, the most popular being Antigua Guatemala which consists of many sweets.

Within in Maya Guatemala there are also tamales, they contain corn, Chiles, and beans, but are very different than those from Mexico. Paches is a traditional type of tamale with a potato base. Most of meats consumed, turkey, beef, chicken are eaten with beans and rice (frijoles con arroz).Most of the common food is from the Mayans who consume a lot of corn, rice, eggs, and cheese.

With coffee in Guatemala, it is considered some of the best in the world. Most of it is exported. Oddly, the Guatemalans drink weak coffee loaded with sugar. As well as (agaus) or soft drink with a lot of sugar. They also drink Licuado, which is a fruit juice with a lot of sugar as well.

Most Guatemalans are Roman Catholic so Easter and Christmas are the most celebrated holidays. Holy week, or La Semana Santa is celebrated with bright clothing and lots of food. Other celebrations with large amounts of food are, all saints day, and birthday parties.

Traditionally Guatemalans have breakfast with eggs and coffee. And Then Lunch tends to be the largest meal of the day with soup, meat, rice, and vegetables.

There is no national dish, but again corn is the staple food in order to tortillas for their many dishes.

The cuisine of Brazil has been constantly changing for the past 500 years due primarily to the immigrants bringing their native cooking styles and flavors. The indigenous people of the land that is today known as Brazil were primarily agriculturalists. The principle crop was known as Manioc. The indigenous people would grind the manioc to produce flour and then make a sort of pancake with it. Manioc was also supplemented with fresh fish or game when available. Some other popular crops for the pre conquered indigenous people were maize, sweet potatoes, beans, peanuts, a few vegetables, and many fruits. A native fruit guarana was used to make juice to drink, and its juice is still consumed today. When the Portuguese settlers came during the sixteenth century, they tried to grow the European crops which did not do well in the different climate. Therefore, most Portuguese settlers were forced to consume the same manioc, maize, and fish diets of the natives, but they did supplement their diets with the few products from Europe that could be transported such as wheat flour, olives, some cheeses, fruit preserves, and wine. When the Portuguese brought African slaves over, the slaves developed a sort of stew using farofa which consisted of fried manioc mash, beans, and meat or fish. Maize was not as much a staple in the Brazil area as it was in most of the rest of Latin America, but rather maize was used to feed slaves, the poor, and the explorers since it traveled well. Chicken, beef, and pork were not frequently eaten during colonial times. Some other finer dishes that were developed by slaves for their Portuguese oppressors were: vatapa which consisted of shrimp, fish, or chicken, manioc flour, coconut milk, and palm oil; caruru which consisted of fish or chicken seasoned with oil and pepper; acarajg made with beans, malaguenta pepper and oil rolled in banana leaves; farofa which were golden fried manioc meal; and quibebe which was essentially pumpkin puree. The cuisine changed drastically during the eighteenth century when maize became a very important staple, and pork, chicken, and beef were widely consumed. Beans, rice, kale, squash, bananas, and plantains also became important parts of the cuisine. It was during the eighteenth century when cerveja de milho a beer made from corn and popcorn became a cultural identity.

 

 

 

Source:

• Changing Food Use Patterns in Brazil
• Warren R. Fish
• Luso-Brazilian Review, Vol. 15, No. 1 (Summer, 1978), pp. 69-89
• Published by: University of Wisconsin Press
• Stable URL: http://www.jstor.org/stable/3512902

Jamaica is known for its dishes rich in many flavors and spices made from the blends of the tropical land. The current most popular ways of cooking in Jamaica is the Barbecue, Jerk, and Cereal, all ways of expressing Jamaican spices and style of cooking. The way most of the food is expressed is through the heavy herbs and spices like pimento, scotch bonnet peppers, cinnamon, and thyme. Seafood is the most loved amongst Jamaica, primarily fish, lobster, and shrimp, all cooked like the meats. Surprisingly vegetables are not seen frequently in Jamaican dishes, but are used in drinks. Some of these drinks are made from carrots and beetroot and are mixed with other spices to create delicious and healthy drinks.

The national dish containing ackee and salt fish shows the love for seafood in Jamaica as well as their love for fruit. Although ackee was not originated in Jamaica, it came out of West Africa and then was brought to be grown commercially in Jamaica. The Fruit went through many different names and in the U.S is known as Aki.

When it comes down to eating in Jamaica, they are more relaxed. Table manners are not as important and depending on the rural or central location in which you live is determines when or if they eat that day. The common way of preparing the food is putting all the dishes out on the table and letting people chose what to eat. Often times Jamaicans will pray before and after a meal. There are also a lot of street side vendors who offer Jamaican cuisine on the go. The Jamaicans use many of their common dishes to celebrate holidays, but maybe with a little extra something in each, such as the black Jamaican cake.

Before the arrival of Christopher Columbus in 1492, the indigenous tribe Arawak grew callaloo (like spinach,) papayas, and guava. They also started to roast foods over a fire known as the current day barbecue. The other tribe living in Jamaica at the time was the Caribs who only ate fish and peppers. After the Spanish invaded Jamaica it was called the Xaymaca, which meant the land of wood and water. Jamaica’s main exports were sugar cane, lemons, limes and coconuts. Eventually as the Spanish were cultivating the lands, they sent African slaves who brought the ackee as well as okra, peanuts, and a variety of peas and beans to which is part of modern day Jamaican cuisine.

 

Sources:

http://www.getjamaica.com/Jamaican%20Food.asp

http://www.foodbycountry.com/Germany-to-Japan/Jamaica.html

http://www.jamaicans.com/tourist/overview/eating-2.shtml

 

Ecuador is a very diverse country with its people, history, and topography. Ecuador is made up of four different regions, each very different from the rest. There is the Galapagos Islands which is one of the most unique places in the world. Then there is the coastal area which is known for the extremely productive agriculture as well as seafood. Crossing through the middle of the country is the Andes mountain range, this mountainous area is very unique and is known for heartier dishes. On the eastern side of the Ecuador, is the rainforest. The rainforest part of the country is known for the indigenous tribes that live off the land and produce shrunken heads. Due to the diversity in the regions of Ecuador, the cuisine is also diverse and plays a huge part of cultural identity. The most populated areas of Ecuador are on the coast and in the mountains. The coastal cuisine mainly consists of seafood, plaintains, beans, and other fruit. The coast is known for their ceviches and shrimp. The mountainous region is known for heartier dishes consisting of mostly meat, rice, and potatoes. Potatoes are a staple food in the mountainous region. The area around Quito (the capitol city) is known for its very distinct potato soup. Typically around Ecuador, lunch is the principal meal of the day, which usually consists of a vegetable soup then a main course with some sort of meat. One interesting food that is served in the mountainous region is “cuy” or guinea pig. The idea of guinea pig as a food and partly for religious ceremonies comes from Peru and the Incan empire. Cuy is more of a dark meat similar to rabbit. Another food that comes from the Incan times is jerky, or charqui in Quechua. Fried or mashed plaintains are also a significant part of the diet. In todays Ecuador, empanadas and pan de yucca are two popular snack foods. Empanadas are a pastry that is filled with meat and rice usually and then deep fried. Pan de yucca is a sort of bread made from yucca and usually filled with cheese.

 

Sources:

http://www.mundoandino.com/Ecuador/Culture-in-depth

http://www.colby.edu/personal/r/rcwhite/food.html#

 

Chile covers a vast and diverse stretch of land in Latin America. In the east Chile is covered by the Andes Mountains. Another small mountain range is located in southern Chile creating a very fertile valley that is the center of Chilean agriculture. Because of the varying terrains, the foods also vary. The basic Chilean diet consists of corn based dishes. The cuisine is not diverse solely for that reason. Various waves of settlers brought new foods with them. In 1541 the Spanish arrived and brought with them olives, walnuts, grapes, citrus fruits, rice, wheat, garlic, sugar, and other various spices. They also introduced a large array of live stock such as chicken, sheep, pigs, and even rabbits. In the late 1800's German immigrants settled in Chile and brought pastries and cakes with them. Italian, Arab, and British immigrants settled in Chile various spices, herbs, and even styles of cooking. One of the most popular items brought over by the British was tea. To this day tea time is popular all over Chile. The most popular way to serve the tea is with milk. The basic Chilean diet consists of meat, fish, fruits, and vegetables. A popular Chilean dish all over the world is arroz con leche, more commonly known as rice pudding. Pictured below is a typical bowl of rice pudding. 

The name Chili comes from the indigenous Aymará word meaning "the land where the earth ends.” Chili’s people have a sense of nationalism that unifies them as a whole without dividing the country into distinct cultural regions. Chileans are a mix of several different people groups, ranging from the indigenous Aymará and Mapuche people as well as Europeans from Palestine, Croatia, Italy, France, Great Britain and Germany. As a result of the ethnic background of the people, Chilean cuisine is a medley of several genres of cooking methods and ingredients including English, Italian, Spanish, German, and indigenous. Due to the over 2,650 miles of coastline, a majority of Chilean cuisine is derived from seafood. The traditional Chilean elites tend to dine on food that is more of a European flavor. The typical Chilean eats four meals a day with breakfast usually between 7 and 9am, lunch between 1 and 2pm, Once (similar to a British tea time) at 5pm, and dinner is usually served around 9pm. During the September 18 independence day celebration, typically Chileans celebrate with parrilladas which are similar to barbeques where empanadas, humitas, pastel de choclo and other traditional dishes are served. Also with these celebrations wine, chicha (which is a fermented apple brew), and pisco (which is a grape brandy) are served. Although Chilean women as a whole generally have a higher social status then other Latin American countries, they are still typically relegated to cooking. 

Mexican cuisine is built around what was available to the indigenous people of what is the current day Mexico. The traditional Mexican diet was based around maize, sweet potatoes, beans, squash, and the mexican vegetables chayote and jicama. The meat most commonly consumed was deer, rabbits, raccoons, armadillos, and birds such as turkeys. After the Spanish conquest of Mexico, their diet changed dramatically. The Spanish introduced new animals and vegetables that could be consumed. The Spanish brought rice, olives, new spices from around the world, and also meat like beef. Some Mexican foods that are very popular in modern society are tortillas, enchiladas, fajitas, empanadas, chile, and tamales. Fajitas are a popular dish that consist of a mixture of grilled meat, vegetables, and spices fried in a pan. The fajitas are commonly served in a tortilla. Below is a link for a video about how to make Fajitas. 

Mexican cuisine is made from the influences of the Aztecs and Mayans, as well as the imported foods from the conquistadors. The indigenous used many vegetables such as the chili pepper which made Mexican food identified by its many colors. Along with the normal Mexican dishes like quesadillas came many exotic dishes. Some of them consisted of iguana, rattlesnake, deer, spider, monkeys, and ant eggs. A lot of the Mexican dishes offer modern flare to a lot of our foods or beverages we see today in the U.S.

Twentieth century Mexican authors often considered their cuisine as a national identity. The modern evolution of this cuisine is called mestizo which is hybrid blend of Spanish cuisine and native Mexican cuisine. Perhaps the first mestizo food to evolve was the first taco that consisted of a corn tortilla (Mexican) and pork sausage (Spanish). When the Spanish came to colonize Mexico, the colonial cooks created a new cuisine in which old world spice were blended with new world chiles. Mexican authors of the 1920’s attributed this new cuisine not to the “New Spain” but rather attributed this cuisine to the “nationalistic ideology of modern Mexico.” Food has always been an indicator of status in world history. For example, in our modern culture, a petit filet of beef typically indicates a higher social status of the consumer then a piece of fried chicken. The same was the true in Mexico. The wealthy Europeans ate wheat while the Native Americans ate maize. The wealthier colonists traditionally had intricate European based dishes, whereas the common people subsisted on corn. These common people worked to make their corn look intricate, what resulted was the tamale. The first cookbook of “Mexican cuisine” was published in 1831 and was simply entitled El Cocinero Mexicano. The anonymous author wrote using nationalistic vocabulary and attributed the spicer dishes as being truly Mexican. Eventually this Mexican cuisine spread itself around to other countries. By 1898 New York’s finest restaurants were serving Mexican dishes. During the 1910 revolution, the revolutionaries grasped the fact that the world was getting accustomed to the Mexican cuisine and used it as a national identity. 

http://www.youtube.com/watch?v=B1WU0Qlvrs0

Sources:

http://www.mexconnect.com/MEX/austion/09996food.html

www.youtube.com

  One of the most well known aspects of Cuban culture is their fabulous cuisine. It may not be anything too exotic, but they make the basics taste good. Their staples consist of rice, black beans, plantanos fritos, yucca, various meats, and distinct spices. Rice and beans are frequently cooked slowly in a mixture of spices that typically contains garlic, cumin, bay leaves, and oregano. Unless it is in a stew, meat is usually marinated in a mixture of lemon juice and other fruit juices, garlic, and cumin called mojo. One of the most famous Cuban dishes is called ropa vieja.While the direct English translation, old clothes, may not be too appetizing the dish is delicious. Ropa vieja is a stew of shredded beef and spices. It is usually served over rice and with a side of black beans. Some other popular Cuban dishes include croquetas, cafe con leche, cafe cubano, and flan. Give Cuban food a try if you are ever in the mood for something new!

Throughout its history, Cuba has been a country of diversity. Ever since Christopher Columbus discovered Cuba, the society and culture of the island nation has been evolving. After the Spanish started a settlement in Hispaniola, they started importing slaves from Africa. Since Hispaniola was the first European settlement the “New World” it quickly became a port where ships would resupply after their long voyage across the Atlantic. The sailors on these ships were mostly from Europe, but there were also sailors from the Middle East and from Asia. The diversity of the people coming to Cuba all influenced what today is considered “Cuban food.” The indigenous people of Cuba were the Taino Indians; the Taino were the ones who cooked using a technique called barbacoa, this original technique consisted of slow cooking meat over open fire (Spengler 2). This is where the modern American barbeque originated from. What is now considered “traditional Cuban cooking” was considered the food of the common people not too long ago (Rosario 1). This cuisine has many different influences ranging from Arabic, Chinese, French, Portuguese, and primarily African and Spanish (Rosario 1). For example, the traditional jerked beef, rice and beens originated from the Spanish colonial period when rice and jerked beef were imported for the sugar cane plantations (Sanabria 258). A “new Cuban” cuisine developed in the United States when many Cuban exiles immigrated to the United States during the communist coup during the 1950’s and 1960’s (Rosario 1). This “new Cuban” cuisine developed due to the fact that not all of the traditional ingredients were readily accessible (Rosario 1). The Cuban cuisine is quite complex.

Sources: http://www.education.miami.edu/ep/littlehavana/Cuban_Food

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