Spanish conquistadors brought cacao to Europe from Mexico in the early 16th century.
Spanish is the primary spoken language in more than 21 countries. Despite a common language, each country has its own distinct cuisine that incorporates both local and adopted ingredients. Many foods--including the cacao bean, corn, potatoes, tomatoes, pineapples, vanilla and chili peppers--were brought to Europe by Spanish conquistadors. In exchange, Europeans introduced rice, horses and livestock.
Mexican Cuisine
Corn is a staple of Mexican cuisine.
The staples of Mexican cuisine include corn and beans, but Mexico also gave the world chocolate, tomatillos, chipotle and vanilla. Corn tortillas have been the bread of Mexico for thousands of years and remain the base of many Mexican dishes, including tacos and burritos. Beans are often served as a paste or refried and topped with cheese. Tamales, another common dish, are corn husks filled with corn, beef, pork or chicken and steamed. Chocolate--cacao ground with sugar and cinnamon--is a key ingredient in the sauce called mole poblano, in addition to dried chili pepper, ground nuts and charred avocado leaves. Mexican food is widely available in the United States.
Spanish Cuisine
Paella is a classic Spanish dish.
Many Spanish dishes incorporate seafood from the waters surrounding the country, and also reflect the culinary and agricultural influences of the Muslims who ruled most of the Iberian Peninsula for nearly 800 years. In many seaside towns and cities, fresh seafood--including octopus, shrimp and squid--is grilled ("a la plancha") and served immediately. Paella is a quintessential Spanish dish that includes a variety of both seafood and rice, a crop introduced by the Muslims. Variations of paella can incorporate a variety of meats and vegetables. The tortilla, which is made with egg and potato and often onion, is another common dish. The ingredients are mixed and cooked together to create a giant omelet. Locally cured ham is a frequent addition to many Spanish dishes, as are almonds.
Andean Cuisine
Hundreds of potato varieties were first developed by the Incas.
Many Andean dishes originated among the pre-European cultures that inhabited the region that today is part of Andean states like Venezuela, Ecuador, Peru and Bolivia. The meat staple of ancient Andean cultures was cuy, or guinea pig. Cuy is still grilled or fried whole and served as an entree with rice or potatoes. Cuy is commonly sold in markets throughout the region, and the organs and entrails are added to soups and stews. Potatoes are an additional staple of the Andean diet and are often boiled or grilled and covered in cheese, hot pepper sauce or a local herb called huacatay.
Chilean and Argentine Cuisine
Argentina consumes more beef per capita than any other nation
Beef is the dominant ingredient of Chilean and Argentine cuisine. This is especially true in Argentina, a country that consumes more beef per capita than any other and is the world's third-largest exporter of the product. In both Chile and Argentina, the asado is an ubiquitous dish. Different kinds of meat are cooked together over an open flame or on a grill and served in a sequence determined by the chef. Animals can also be skewered and roasted whole with their organs exposed. Asados are typically served with simple salad, bread and grilled vegetables. In Chile, a popular asado condiment is pebre, made with garlic, peppers and local herbs. In addition to the asado, Chilean cuisine incorporates much seafood, and many Argentine dishes reflect Italian, French and Spanish influences.
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