Spanish and Latin American Cooking

Spanish and Latin American cooking

Brandi Jones

12/17/14

SP2H7

     Latin America and Spanish countries is a highly diverse area of land that holds various cuisines that vary from nation to nation.Some items typical of Latin American cuisine include maize-based dishes (tortillas, tamales, tacos, pupusas, arepas) and various salsas and other condiments (guacamole, pico de gallo, mole, chimichurri, chili, aji, pebre). Spanish cuisine is a way of preparing varied dishes, which is enriched by the culinary contributions of the various regions that make up the country.Spain was where it was first mixed with sugar to remove its natural bitterness. Other ingredients in Spain are rice, grapes, olives and many types of cereals. In Latin America, Honduran Cuisine combines Spanish, Caribbean and pre-Columbian influences of the indigenous Maya-Lenca population. Its most notable feature is that it uses more coconut than any other Central American cuisine in both sweet and savory dishes. In Spanish region such as Andalucia, Andalusian cuisine is twofold: rural and coastal. Of all the Spanish regions, this region uses the most olive oil in its cuisine. The dish that has achieved the most international fame is Gazpacho. Latin America and Spanish countries both have unique ways of cooking.