Traditional Latin American
Food Guide Pyramid
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Meat, Sweets,
Eggs
(Typically Eaten Weekly)
|
|
Fish and Shellfish
(Daily)
|
Plant Oils, Dairy
Foods
(Daily)
|
Poultry and Eggs
(Daily)
|
|
Fruits
(At every meal)
|
Whole Grains,
Corn, Tubers, Beans, Nuts
(At every meal)
|
Vegetables
(At every meal)
|
|
Daily Physical
Exercise
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Source: © Oldways Preservation &
Exchange Trust
The Latin American Diet
The dietary habits of Latin America - which
includes countries in South America and North America whose inhabitants
speak a Romance language (usually Spanish or /Portuguese) are extremely
diverse. Latin American meals and eating habits are influenced not only
by locally grown foods, but also by cultural and culinary traditions from
Spain (Argentina), Portugal (Brazil), Africa (Brazil, Haiti, West Indies)
and indigenous Indians (Brazil). Thus, there is no single Latin American
diet, menu, or recipe.
Common Latin American Diet Foods
Argentine diet and cooking is heavily
influenced by their huge meat industry, with beef and pork preferred to
fish. Both wheat and corn are consumed in the Argentinian diet, and recipes
commonly include soybeans and a wide variety of fruits and vegetables.
Brazilian eating habits and diet recipes vary from province to
province. In the plantation area, north along the coast, eating habits
are influenced by African culinary traditions. Traditional dishes include
vatapa - made of rice flour, coconut oil, fish and shrimps, red
peppers and many condiments. Other provinces of Brazil have differing
diet recipes and eating habits according to whether fish or beef is available,
while grains such as rice and corn (maize) appear on most Brazilian menus,
as do a variety of beans, vegetables and fruit. Brazil's national dish
- feijoada completa - consists of a bed of rice with black beans,
sausages, beef tongue, spare ribs, and dried beef, sprinkled with toasted
manioc meal and garnished with slices of orange. Mexican dietary and
cooking habits are based around corn (maize). Ground into meal, it
is used to prepare corn pancakes known as tortillas. These form the basis
for enchiladas, tostadas and quesadillas. Meat and fish is less common
in Mexican eating habits.
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