South American Cuisine

South American Cuisine

• European arrival introduced livestock and ingredients like pigs, chickens, goats, citrus, and wheat, transforming indigenous culinary practices.
• Churrasco: Popular Brazilian dish featuring picanha (sirloin cap), grilled and served with chimichurri sauce made from olive oil, onion, garlic, spices, herbs, and red wine vinegar.
• Pan de bono: Colombian bread shaped into bagels or balls, made from cassava starch, corn flour, queso fresco, sugar, and eggs; typically enjoyed warm with hot chocolate.
• Leche de Tigre: Peruvian drink made from ceviche juice, sometimes enhanced with fish stock and pureed fish for creaminess or milk to cut acidity.
• Pastel de Choclo: Chilean casserole pie consisting of ground beef, chicken, onions, black olives, hard-boiled eggs, and fresh corn dough (choclo).
• Locro de Papa: Ecuadorian soup made with onions, potatoes, garlic, annatto, milk, cumin, and queso fresco; served hot with cilantro, avocado, and hot sauce.

European Cuisine

• European cuisine emphasizes natural flavors and lighter dishes, using minimal seasoning to preserve food's original taste.
• British Isles cuisine is influenced by historical invasions and overseas trade, incorporating diverse ingredients and techniques.
• Traditional British meals often feature meat and vegetable pairings, alongside bread, cheese, game pies, boiled vegetables, and soups.
• Sunday roast: A classic British dish typically served every Sunday, symbolizing resourcefulness during historical adversity.

Caribbean Cuisine

• Caribbean food reflects a mix of cultures and resources due to historical factors including slavery and immigration.
• Crack conch: Bahamian dish of tender, pounded conch meat that is breaded and deep-fried until crispy.
• Ropa Vieja: Cuban shredded beef dish served with tomatoes and sofrito, accompanied by rice and black beans; its name means "old clothes," indicative of its origins with leftovers.
• Griyo/Griot: Haitian dish featuring marinated, deep-fried pork shoulder served with pikliz, a pickled vegetable medley that complements the rich flavor of the pork.