Mexican Food Essay

Mexico
Native foods, such as corn, beans, avocados, tomatoes, and chili peppers, along with rice and beans was brought by the Spanish. Europeans introduced other foods like beef, pork, chicken, goat, sheep, dairy product, herbs and spices. According to wiki website, the Mexican cuisine is an important aspect of the culture, social structure and popular traditions of Mexico. The most common dish for special occasions and holidays is mole. However, the basic starch remains corn in almost all areas of the country. It can be eaten fresh, most corn is dried, and ground into a dough called masa. The dough is used both fresh for variety dishes and drinks like atole, pozole, tamales, sopes and much more. The most common way to eat corn in Mexico is
in the form of a tortilla, which goes almost every dish. The other basic ingredient in all parts of Mexico is the chili peppers. Chiles are used for their flavors and not just their heat. Dishes without a sauce are rarely eaten without a salsa or without fresh chiles. For example, tacos, tortas, soups, sopes, and gorditas.
Brazil
The European immigrants introduced wine, leaf vegetables, and dairy products into Brazilian cuisine.
Root vegetables such as yams, mango, papaya, passion fruit, and pineapple are among the local ingredients used in cooking.
Peru
The four traditional Peruvian cuisine is corn, potatoes, legumes, and quinoa. Also, Spanish brought rice, wheat, and meats. Many traditional foods such as, quinoa, kiwicha, and chili peppers, and several roots and tubers have increased in popularity. Peruvian cuisine is often made spicy with Aji pepper, Peruvian chile peppers are not spicy but serve to give taste and color to dishes. Also, rice often accompanies dishes in Peruvian cuisine.
Chile
Chile is some of the world’s finest and most varied seafood and many traditional plates are specialties from the sea. However, some traditional foods that are common is rice, potato, corn, and beef or chicken. Empanadas are popular snacks throughout the country. They are fried flour tortillas filled with cheese, meat or seafood. According to the Chile food and cuisine website, the Spanish came to Chile in 1541 and they brought grapes, olives, walnuts, rice, wheat, citrus fruits, sugar, garlic, spices, poultry, and dairy products.
Bolivia Bolivian cuisine traditional staples are corn, potatoes, and beans. These ingredients have been combined with a number of staples brought by the Spanish, like rice, wheat, and poultry.
Argentina
Argentina were farmers who grew squash, melons, and sweet potatoes.
Beef is the national dish of Argentina. A favorite main course is parillada a mixed grill of steak and other cuts of beef. Another feature of Argentine cuisine is the preparation of homemade food such as French fries, patties, and pasta to celebrate a special occasions or meeting friends. Argentine people have dinner at home is generally viewed as a symbol of friendship and warmth.
Ecuador
The food in Ecuador is generally simple but tasty and rarely spicy. Also, rice is served with almost everything, including potatoes and many breakfast dishes. Pork, chicken, and beef are popular in the mountainous regions and are served with variety of foods, especially rice, corn, and potatoes.
Puerto Rico
In Puerto Rico, according to wiki website, the abundance of flavorful salty, meaty and crunchy dishes, as well as herbs and spices. Many Puerto Rican dishes start with sofrito, a thick, herbed and peppery vegetable sauce used as the base for a variety of recipes, from soups to chicken and rice. Stews are greatly popular in Puerto Rico is usually cooked in a large pot with large chunks of beef are marinated in a sauce of capers, olives, cilantro, potatoes, garlic, onion, green and sweet chili
peppers.