Foods, Dishes and Flavours from Latin American Tradition: A Case Study of Mexico, Brazil and Argentina

Abstract

This chapter offers an overview of the traditional foods and beverages from Mexico, Brazil and Argentina, serving as proxies for understanding other Latin American food cultures. These depict a confluence of tastes, aromas, colours and textures originating from the traditions of indigenous people, who developed specific culinary cultures over the centuries, and the syncretism of massive European migrations since the sixteenth century. Subsequent migrations from other continents further shaped culinary culture in each country, leading to many regional nuances. By examining the historical and cultural perspectives that have influenced regional cuisines in Mexico, Brazil and Argentina, it is possible to explore a rich variety and combination of ingredients, culinary techniques and dishes that have contributed to the different foods and beverages found on the Latin American table. Moreover, not only do some of the most iconic ingredients in the world have a Latin American origin, such as vanilla, chocolate, tomato, corn and guarana, but so do some widely popular dishes and beverages, such as tacos, feijoada, empanadas, mate tea, coffee or tequila. By delving into the origin of some these ingredients and dishes, it is possible to learn more about their diverse sensory characteristics and hence better understand their acceptance by consumers in Latin America and elsewhere.