Central American and South American Cultures and Cuisine

Central American and South American cuisine is inspired from many different cultures from all over the world. Many different cultures settled in this region, such as Native Americans, European immigrants, African slaves and Asians.

For more than a century, Central and South Americans have continuously immigrated to the United States. Their countries of origin include: Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua, Panama, Belize, Argentina, Bolivia, Chile, Columbia, Ecuador, Paraguay, Peru, Uraguay and Venezuela. These countries vary greatly in size, geography, history, language, levels of urbanization and industrialization and number of immigrants who have resettled in the United States. Immigrants from these countries have been incorporated into the social fabric of the United States in different ways; the US government has welcomed some groups more than others. Central America is part of the heart of the America. It separates the North and the South America. It is surrounded by the Caribbean seas, Pacific Ocean, Gulf of Mexico and the Plates of Caribbean. These areas are commonly struck by earthquake and activities of volcanoes. In addition, these areas are also described as Middle section of America and Central or Middle America.

Central and South American immigrants are a very diverse group; the population includes people from different socioeconomic, ethno cultural and geographic backgrounds. Although the majority of Central and South Americans speak Spanish, the population also includes indigenous Indians who speak languages such as Quiche or Kanjobal, and coastal.

Many Central Americans speak English. Racially and ethnically, Central and South Americans are from the descendants of indigenous Indian, African, Europeans, and some Asian descents. The primary religion of South and Central America is Roman Catholic. However, there are some that are Protestants, Jewish, and other religions. Economic and sociopolitical instability's are the most important determinant factors for these areas. Many of these factors are the reason they come to the United States. According to the U.S. Census, in 1990, 2000 and 2010 there were approximately 2,359.432 Central and South Americans who migrated from their home country to the United States do to the economic and political stress in their own countries. The Census figures are to reflected as low numbers because of undocumented and undercounted numbers of persons reporting. (U.S. Census Bureau)

It would be very interesting to look at the food culture in Central America. Many are trying to preserve the regions biodiversity because it is a part of the American life also. This includes North, Central, and South America. Many are already familiar with some of the food from Central America, for example chicken and fruit smoothies. (Hubbard)

Centeral America food culture or cuisine is influenced by the Aztec and Mayan culture. Mayan culture is mostly maize based food culture. The Mayan cuisine is characterzied and focuses towards agricultureal production of staple food which is maize, beans, and peppers.

The Aztec cuisine is similar, maize is the staple food. The food that is derived from maize is atolli, tamales, tortillas. Chili peppers are also included as part of the main food ingredients in the Central America region.

Also in the Central American regison, cassava and yam are also a part of the meal. They also have many different types of soups, which vary from meatballs beggies and broth plus herbs and seasonings. Another staple is the region includes corn or maize and cassava. (Outline of Cusines, 2011)

Tamales and Tortillas are diversified and varies in each region. The vine fluwoer bud loroco is unique to Central America only. (Outline of Cusines, 2011)

In Nicaragua and Costa Rica and prepare a gish called Gallo pinto, which is a rice and fried beans fried and cmibined with lots of herbs and spices, such as onions, peppers and cilantro. Corn is also staple to this region, many foods and drinks are made from this item. Many fresh fruits are from this region also, coconut, pineapple, avocado, papaya and mango. Many exotic foods are from this are also such as boas, eggs of turtles, and lizards. (Ruth, 2010)

Panama seasons their food with cilantro. They also make a Panamanian ceviche, which is marinated food, meat, beef, chicken, and seafood. The also are known for using the toot crops like yam and cassave, plus grained corn in their dishes. Most popular is Ensalada and Tamales, which are steamed and filled with indgredients. They are covered in banana leaves. They are also known for pastry made of corn flour stuffed with meat, cheeses, arroz, which is known as an Empanada. (Outline of Cusines, 2011)

Guatemala staple is maize or corn, chili peppers, and tamales. They are also known for a candy which is made with madeof condensed milk with seeds, honey and nuts. (Ruth, 2010)

Belize eats more chicken and fish then most of the other regions. They are also known for ysing boiled eggs and pigs tails in their foods. They use a lot of ponto and black beans, rice tortilas, maize, coconut milk, tamales, and escabeche in their dishes. One of their dishes is fried tortillas and beans and sauce. Some fruits grown and eaten in this region are avocado, papaya, guaca, tomato and chili peppers. (Ruth, 2010)

Costa Rica is known for there coffee and banana exports. The Plantain is similar to a banana and is used for cooking and being eaten as part of the meal in this region. They use cassava, yam and corn in their soups, along with meat broth. When preparing there beef and pork they do not use a lot of spices. However, they are known for cooking with the Habanero Chili, Gallo Pinto bean. They also fry rice and beans in spices as part of their meals. (Outline of Cusines, 2011)

El Salvador is known for their Quesadillas, which are made from rice flour or flour of corn. Their soups are made from cow, chorizo, sausage, pupusa. Their fry sardines, pavo and turkey. (Outline of Cusines, 2011)

South America is known for some of the richest food which derive from the Amazon. Peru where the Inca's used a varitey of methods in their cuisine. The staples in this region are potatoes, corn, and beans. Peru is known as the center of worlds crops. They have 35 different maize (corn) plants, 15 different type of tomatoe plants, 200 different types of potatoes, 150 different types of sweet potatotes, peanuts are native to Peru, and there are 20 native varieties of fruits in Peru. These are combined with many spanish foods such as rice, wheat, and meat. Other traditional items used in their cusines are quinoa, kiwicha, chili peppers, and several roots and tubers. (South America Cuisine)

Argentine cuisine is similar to some