Pulpo

(Perú- September 2007)

La Comida Hispana 

Your understanding of the Latin American, Spanish, and Mexican cultures is not complete until you are familiar with their typical dishes.  Food plays an important part in everyday life in the Spanish speaking world. An early meal is a reason for a family to get together during the work week.  Coffee accompanied by a snack or "tapa" is a real good reason for an afternoon break from one's busy routine.  Dishes are varied and diverse from country to country.  Cooking methods are different from country to country too.  Sometimes cooking methods are different depending on the region within one country.  Spain, for example is divided into "gastronomical regions".  One region or zone is the "frying zone", while in the "zona de asar" the roasting method is used.  Hispanic dishes are a blend of regional dishes and other countries' specialties.  In Spanish speaking countries of the Caribbean for example, Cuba, Dominican Republic, and Puerto Rico, dishes blend European, Indigenous, and African foods.  "Comida criolla" as it is known in these three islands is a mix of  French, Spanish, and Taíno indian cuisine.  Some main staples are rice, corn, yuca, papaya, pinneaple, and bread.  Some seafood favorites are squid, octopus, and crab.  Pork is found in many national dishes throughout Latin America and it is often found on tables on main holidays. Roasted pig is a tradition in Cuba and Puerto Rico.  Seafood dishes are plentiful in Perú and Chile.  "Milanesa" is a traditional dish in Uruguay.  "Tapas" "paella", and "ceviche" are enjoyed in Spain and Latin America, while in Mexico, corn based dishes are preferred choices.  I invite you to explore the vast number of dishes and foods of Spanish America that are available to us.  Most of the ingredients used in these dishes are now available at our local grocerers and specialty stores.  I hope that you will dear to try some of these delicious food combinations.  Only when you do, you will know what you have been missing!