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The traditional food of Chiloé Archipelago off the coast of Chile, curanto is traditionally prepared in a hole dug in the ground and covered with stones which are heated until red. Some of the beverages can even date back to the times of the Native Americans. Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe (Spain), Africa, and the Amerindian Taínos. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs. Also popular in Ecuador and Chile, ceviche is part of Peru’s national heritage – June 28th is Día Nacional del Cebiche (National Ceviche Day). Honduran Cuisine combines Spanish, Caribbean, and pre-Columbian influences of the indigenous Maya-Lenca population. Best place to eat: Port town Guayaquil in Ecuador’s coastal region has many restaurants (such as La Canoa) that offer traditional seafood dishes. The food in Ecuador is diverse, varying with altitude and associated agricultural conditions. There are a variety of special days where certain foods are consumed, as well as many holidays that are celebrated in Latin America. Instead, the foods and cooking techniques of both the indigenous Mexicans and the Spanish began to be mixed contributing to the development of an even more varied and rich cuisine. Tex-Mex is very different from the Southwest cuisine found in Arizona, New Mexico, Colorado, and Utah. What to drink: Tequila, made with blue agave (type of cactus) and trademarked to manufacturers in Mexico. Common vegetables used in picadillos are potatoes, green beans, squash, ayote, chayote and arracache. benye, white beans, kremas) in excess on feast days. So, while they had to abandon some of what was fundamental to their home country, they began to discover the local assets such as pigs and cattle. Found across Latin American cuisine, and known as a huminta in Peru, Argentina, Ecuador, Bolivia and Chile, a tamal (or tamale in English) is a traditional Mesoamerican dish made using masa (starchy, corn-based dough) and filled with meats, cheeses, fruits, vegetables or chilies, then steamed or boiled in a leaf wrapper. Best place to eat: Although traditionally eaten on Saturdays, Casa da Feijoada near the Ipanema metro station in Rio de Janeiro serves feijoada every day. Information about Native American cuisine comes from a great variety of sources. Many of the dishes are made with maize (corn). The other culinary curiosity is a regional dish consisting of a roasted rodent uniquely found in Cuba, jutia (Desmarest's hutia). Rice is essential to a Cuban meal. It was last updated in October 2018. Panamanian cuisine has its own unique and rich cuisine. The Cuisine of Nicaragua is a fusion of Spanish, Caribbean and pre-Columbian dishes of the indigenous peoples. A sweet paste, Dulce de Leche is the national obsession, used to fill cookies, cakes, pancakes, milhojas, and alfajores. Corn is used in many of the widely consumed dishes, such as nacatamal, and indio viejo. Central Mexico's cuisine is largely made up of influences from the rest of the country, but also has its authentics, such as barbacoa, pozole, menudo, tamales, and carnitas. They include dulce de leche, alfajor, rice pudding, tres leches cake, teja and flan. Lima itself was declared the "Gastronomic Capital of the Americas" in 2006. The dish has several variations including the addition of coconut oil or grated coconut which is primarily prepared on Nicaragua's Caribbean coast. It is usually eaten during lunch and dinner almost every day.[2]. A common variant in Paraguay is the chipá guazú, with the country’s Coronel Bogado city considered the National Capital of the Chipá. A small but noteworthy Chinese influence is the daily use of steamed white rice as the main carbohydrate in a traditional Cuban meal. Mole is a generic name for a number of sauces used in Mexican cuisine, but mole poblano is probably the best known of all varieties, and is often considered Mexico’s national dish. During the week before the commemoration of the deceased or All Souls' Day, the fruit beverage colada morada is typical, accompanied by t'anta wawa which is stuffed bread shaped like children.

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