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South American cuisine has many influences, due to the ethnic fusion of South America. The most characteristic are Native American, African, Spanish, Italian, Portuguese, and Indian - South Asian . However, there is a mix of European , North American , and indigenous cuisines. [ 1 ]
العربية; Azərbaycanca; Беларуская (тарашкевіца) Чӑвашла; Cebuano; Cymraeg; Ελληνικά; Español; Esperanto; فارسی
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines.
Paila marina is a common fish soup in Chile and other South American countries. A paila is an earthenware bowl. South American cuisine – Some of the richest food products of South America come from the middle of the continent, the Amazon basin. For example, the Amazon region provides a plethora of fresh fish and tropical fruits. [32]
The cuisine of the Southern United States encompasses diverse food traditions of several subregions, including cuisine of Southeastern Native American tribes, Tidewater, Appalachian, Ozarks, Lowcountry, Cajun, Creole, African American cuisine and Floribbean, Spanish, French, British, and German cuisine.
Because of South America's broad ethnic mix, South American cuisine has African, Mestizo, South Asian, East Asian, and European influences. Bahia, Brazil, is especially well known for its West African–influenced cuisine. Argentines, Chileans, Uruguayans, Brazilians, Bolivians, and Venezuelans regularly consume wine.
Native to Amazon. Domesticated and cultivated in South America, Central America and Caribbean. Indian Potato - roots of two native species- Apios americana and Apios priceana; Jerusalem artichoke - specific species of sunflower with large, edible root. Lily Bulbs- several species in Lilium family
The identification of Latin American national dishes is stronger among expatriate communities in North America. [2] In Latin American countries, the plato nacional [353] is usually part of the cuisine of rural and peasant communities, and not necessarily part of the everyday cuisine of city dwellers. In expatriate communities, the dish is ...