9 Great Latin American Food Facts
Peru is known for its ceviche and fried guinea pig.
Oaxaca is known for its seven moles: manchamanteles, chichilo, amarillo, rojo, verde, coloradito, and negro.
Yucca, guava, lime beans, black-eyed peas, and corn are native to the Spanish Caribbean.
The “superfood” açai berry comes from northern Brazil
Yerba Mate—an infusion made from the yerba plant—is traditionally served in a gourd with a metal straw.
La marraqueta is a traditional Chilean yeast bread. Chileans consume almost 220 pounds of bread per person, per year.
The cochinita pibil (pork) is part of the culinary legacy of southeast Mexico.
Arepas, a grilled and stuffed flatbread made of ground maize, and tostones, twice fried plantains, are national dishes.
The masa for the popular Puerto Rican pasteles consists of green banana, plantain, taro, pumpkin, and annatto oil.