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Argentine cuisine uses locally-grown cereals, grains, oil seeds, fruits and vegetables, as well as meat. Meat products have been dominant in the country since the 16th century. [ 15 ] The country is regarded as a major beef, pork and poultry producing and consuming country.
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some items typical of Latin American cuisine include maize -based dishes arepas, empanadas, pupusas, tacos ...
Bolivia. Chicharrón is made of pork ribs seasoned with garlic, oregano and lemon. It is boiled then cooked in its own fat, adding beer or chicha to the pot for more flavor. Pork chicharrón is normally served only on Sundays and is eaten with llajwa, a tomato salsa, and mote, a type of corn ( maize ).
Asado ( Spanish: [aˈsaðo]) is the technique and the social event of having or attending a barbecue [1] in various South American countries: especially Argentina, Chile, Paraguay, Peru, and Uruguay where it is also a traditional event. An asado usually consists of beef, pork, chicken, chorizo, and morcilla; all of which are cooked using an ...
Chimichurri ( Spanish: [tʃimiˈtʃuri]) is an uncooked sauce used as an ingredient in cooking and as a table condiment for grilled meat. Found originally in Argentinian cuisine but also used in Uruguayan, Paraguayan and Brazilian cuisines, it has become widely adopted in most of Latin America. [ 1] The sauce comes in green ( chimichurri verde ...
Mexico. It is a regional specialty of the city of Monterrey, Mexico, and the surrounding state of Nuevo Leon, based on the Jewish cuisine of the founders of the city. In northern Mexico, cabrito is cooked in a variety of ways: Cabrito al pastor: The best-known and perhaps most popular form. The whole carcass is opened flat and impaled on a spit.
Moronga. Moronga. Moronga, rellena, or morcilla is a kind of blood sausage. It is found in Argentina, Cuba, Colombia, Puerto Rico, Central America, and Mexican cuisine. Spices, herbs (such as ruta, oregano, and mint), onions and chili peppers are added and then boiled in the pig 's large intestines for casing for several hours.
Mexican cuisine [ 5] is a complex and ancient cuisine, with techniques and skills developed over thousands of years of history. [ 6] It is created mostly with ingredients native to Mexico, as well as those brought over by the Spanish conquistadors, with some new influences since then.