Our Valley Santa Clarita September/October 2016 | Page 18

LA COCINA

LATIN AMERICAN CUISINE
Every Latin American country has its own unique dishes
and specialties each using a distinctive combination of
spices and fresh ingredients. Here are some delicious
examples:
Churrasco
Churrasco is a Portuguese and Spanish term referring to
beef or grilled meat and is a prominent feature in Latin
American cuisine, popular in Argentina, Bolivia, Brazil, Chile,
Colombia, Guatemala, Nicaragua and Uruguay.
Tamal
It is a traditional Mesoamerican dish made using masa
(starchy, corn-based dough) and filled with meats, cheeses,
fruits, vegetables or chilies, then steamed or boiled in a leaf
wrapper. It is found throughout Latin-America.
Mole Poblano (Mexico)
Mole Poblano is probably the best known of all mole
varieties, and is often considered Mexico’s national dish.
Containing around 20 ingredients, of which the most
notable are chili and chocolate, this dark sauce is usually
served over turkey and often at special occasions.
Plantains
Yum, plantains! They’re a Caribbean and Central America
cuisine staple, served grilled, deep-dried, or sweetened in
a skillet.

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