Latin & Caribbean Cuisine
Latin & Caribbean Cuisine
Latin American and Caribbean cuisine features some of the most diverse, soulful, and flavorful foods in the world. From the fiery chiles and fresh tamales of Mexico to Puerto Rico's plantain soup and Honduras' fish stew to the beef and potato empanadas of Argentina---Latin foods bring together the rich flavors and textures of Spanish, African, Asian, and Native Latin American influences.
The common ground of Latin cooking is plant foods: fresh vegetables, legumes, nuts, and fruits. Seafood, poultry, and meat play a large role as well. In short, Latin food is as varied as the country in which it's cooked. Explore these recipes and enjoy!
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by Karin-Marijke Vis
Latin & Caribbean Cuisine
- Pulled-Pork Flautas with Roasted Chile Sauce
- Chorizo and Chile Enchiladas with Tomato-Tomatillo Sauce
- Fiery Mexican Skillet with Chiles and Tomatoes over Rice
- Caribbean Shrimp Balls with Papaya-Coconut Sauce
- Origen: Restaurant in Oaxaca Serves Mexican Food with Flair
Brazilian
- Brazilian Food – Salvador de Bahia's Culture of Aracajé Snacks
- Translation of Seafood Dishes on Brazilian Restaurant Menus
- Brazilian Cuisine – Mariscos in Brazilian Seafood Restaurants
- Food in Brazil – Dishes of White Beans, Black Beans and Feijoada
- Braga Rice or Arroz de Braga: Tasty Portuguese One-dish Meal
topic editor
Pamela Steed Hill -
Pamela Steed Hill is an editor, freelance writer, and home cook. She has published over 250 food articles and recipes online.