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, tamales, tortillas and various salsas and other condiments. Sofrito, a culinary term that originally referred to a specific combination of sautéed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs. Rice, corn, pasta, bread, plantain, potato, yucca, and beans are also staples in Latin American cuisine.
Asado with offal and sausages. Asado is a term used for a range of barbecue techniques and the social event of having or attending a barbecue in Argentina, Uruguay, Paraguay, Chile, Colombia, Ecuador, Venezuela, northern Mexico and southern Brazil. In these countries asado is the standard word for "barbecue".
Authentic Cuban dish of ropa vieja, black beans, and yuca
Mangú is a popular dish with origins in Africa and its fufu.
Arroz con gandules, regarded as "Puerto Rico national dish"
A pupusa is a thick griddle cake or flatbread from El Salvador and Honduras made with cornmeal or rice flour, similar to the Colombian and Venezuelan arepa. In El Salvador, it has been declared the national dish and has a specific day to celebrate it. It is usually stuffed with one or more ingredients, which may include cheese, chicharrón, squash, or refried beans. It is typically accompanied by curtido and tomato salsa, and is traditionally eaten by hand.
Pupusa
Making pupusas in Las Chinamas, El Salvador
Traditional pupusas in El Salvador are cooked over wood fire, using a pottery griddle called a comal.
Pupusas revueltas stuffed with meat, beans and cheese
