The surprise and delight of Latin American cuisines
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| Dear Tiatira Com,
It’s convenient to classify cuisines under one umbrella, but we do the world’s cultures – and ourselves – a disservice. That’s especially true of Latin America.
The delight of these cuisines, besides their diversity, is their increasing role on the world’s food stage in Europe, Asia and beyond.
Here’s what we learn in today’s To the Curious spotlight on food, recipes and culinary cultures of the vast and diverse region: “The cuisine of Latin America is not a monolith,” food writer Nicholas Gill tells us in his fascinating story about the intersections of foodstuffs, culture, history and biodiversity across Latin America.
Gill takes us on a geographic journey of Latin America that begins with ingredients unique to its regions, makes a stop in fine-dining restaurants that have muscled their way onto the world’s “best” lists and comes full circle to the practicality of “ancestral seasonings” that impart a taste like no other.
¡Buen provecho! (Enjoy!)
Stay curious.
Warmest Regards,
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Barbara Muckermann
President and CEO |
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| ‘I DON’T EAT THAT KIND OF FOOD’ |
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If you’re talking about Latin American foods, you probably already are eating them and don’t know it. Corn (above, growing in Parana State, Brazil), potatoes, tomatoes beans and avocados have their culinary roots in Latin America. And that’s just a start of the discoveries you’ll find in Mexico, Central and South America, where food can be as sophisticated or a simple as you please.
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| SOUTH AMERICA: A CRUISE FOR EVERY TASTE |
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The difficult part of choosing a cruise to South America is not whether you’ll enjoy it – that’s a given; it’s where you want to go. Whether it’s rainforests or the South American Caribbean, the epic coasts of Chile and Peru, the promise of adventure in Argentina (above) or Uruguay, the intrigue and diversity of Brazil, a cruise fills your plate to overflowing
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