South America Cuisine
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South America Cuisine[edit]
South America is the 4th largest continent that contains a unique cuisine. It all comes from their native ingredients and natural resources. The flavor that North America thrives on for inspiration. Each dish contains a vibrant look to stand out and the similarities yet different food they produce from native ingredients.
The 12 states that inhabit inside of South America is Ecuador, Argentina, Uruguay, Paraguay, Brazil, Bolivia, Peru, Chile, Suriname, Guyana, Venezuela, and Colombia. There are many immigrants who travel from these states to the U.S each year. They represent "7 percent (3.2 million) out of 44.5 million foreign born in the U.S in 2017" according to immigration research.[1] Each immigrant takes their own recipes and techniques which adds cultures to the States. For example, “an Ecuadorian restaurant in New York City owned by Abel Castro said we add some cilantro and garlic to the rice to give the dishes Ecuadorian flavor.”[2]
A dish representation speaks for itself and calls out to consumers. If a dish is uncoordinated then who will be intrigued to try? When a South America restaurant makes ground in the U.S., it is necessary for all ingredients to be mentioned in the menu, so customers won’t be gaslighted with the unknown. This is also important because a food may be called a foreign name in one’s country but once it steps into a different setting then renaming the dish is important. According to Suzanne Hall insider, “Zamudio make a Venezuelan Soup called Fosforera that initially not many of his American Customers wanted to try."” He then decided to change the name to “Latin Ramen”, even though it is not Ramen, then more people chose it off the menu”.[3]
Many dishes contain the same ingredients, but the flavor is different. Foods like Potato, Maize, quinoa, aji Amarillo, and more are used to combine a savory dish. The New Latin Cuisine mentioned “Fresh seafood is common and often appears in the national dish, Ceviche”[4] It is originated from Peru but “migrated northward to Mexico, where it typically is made with tomatoes and mix of seafood including scallops”[5] In Peru, it is paired with aji Amarillo, which is a spicy sauce also originated from Peru, with onions, coriander, and acidic juices. There is also a tropical way of making ceviche which is by adding Pineapple to make it sweet. All these foods look very similar, but the flavors aren’t alike. As mentioned, “aji Amarillo Chile pepper is a staple in Peruvian cooking” but there is also aji dulce which is a sweet pepper sauce that can also alternate one's food flavor.”[6]
References[edit]
- ↑ "South American Immigrants in the United States". Immigration Research.org. Jie Zong & Jeanne Batalova. November 2018.
- ↑ "From Brazilian moqueca to Venezuelan fosforera, the foods and flavors from this continent hit all five senses". We Are Chefs. Suzanne Hall. Retrieved September 23, 2020.
- ↑ "From Brazilian moqueca to Venezuelan fosforera, the foods and flavors from this continent hit all five senses". We Are Chefs. Suzanne Hall. Retrieved September 23, 2020.
- ↑ "The New Latin Cuisine". Ebscohost.com. y MATT JOST, CEC, CBJ, Contributing Culinary Editor. Retrieved February 1, 2021.
- ↑ "The New Latin Cuisine". Ebscohost.com. y MATT JOST, CEC, CBJ, Contributing Culinary Editor. Retrieved February 1, 2021.
- ↑ "From Brazilian moqueca to Venezuelan fosforera, the foods and flavors from this continent hit all five senses". We Are Chefs. Suzanne Hall. Retrieved September 23, 2020.
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