South America
South American cuisine has many influences as a result of the region’s ethnic fusion–a cultural cornucopia. It is a culture heavily rooted in sustainable practices and the use of the land. Native populations cultivated a wide variety of plants that have become staples in traditional dishes we’ve come to know today. Dominant flavors include hot peppers, salsas, maize, and root vegetables. But equally as important as the ingredients, part of South America’s culinary identity lies in the preparation of dishes. An example of this is asado–a ceremony of smoking meat–where friends and families come together to celebrate. Kitchens are recognized as a place of bonding where families often cook together and pass down culinary traditions from generation to generation. Whether it’s Argentinian empanadas or Chilean corn pies, South American dishes have garnered international fame owing to their bold flavors.
Did someone say ceviche? 22
Global Community Cookbook
