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Latin Food

Birria

Originally from Jalisco, Mexico

made with goat then sheep and later beef (carne de res), but never with pork.

Birria uses a base of dried, roasted chili peppers usually guajillo,[2] Puya, cascabel,[3]

Chilacate,[4] pasilla and ancho.

Birria ("rubbish") refers to a person or thing of little value or importance.

Carne asada

made from thin marinated beef steak

Carne asada is often served with fresh guacamole, grilled onions, black beans or frijoles charros,

rice, tortillas and fresh salsa.

lemon and pepper or garlic salt and lime, before being cooked on a grill

Chile relleno

originated in the city of Puebla. It consists of a stuffed, roasted, fresh poblano pepper (a mildchili pepper named after the city of Puebla), sometimes substituted with non-traditional Hatch

chile, Anaheim, pasilla or even jalapeo chili pepper

typically stuffed with melted cheese, such as queso Chihuahua or queso Oaxaca

Mole sauce

Nahuatl mlli, "sauce")

A common legend of its creation takes place at the Convent of Santa Rosa in Puebla early in the

colonial period. Upon hearing that the archbishop was going to visit, the convent nuns went into

a panic because they were poor and had almost nothing to prepare. The nuns prayed and broughttogether the little bits of what they did have, including chili peppers, spices, day-old bread, nuts,

and a little chocolate. They killed an old turkey, cooked it and put the sauce on top; the

archbishop loved it, when the nun was asked the name of the dish, she replied, "I made a Mole".

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Fiambre

It is a salad, served chilled, and may be made up from over 50 ingredients.

Fiambre started out from the tradition in Guatemala of taking dead family members their favorite

dishes to the cemeteries for the Day of the Dead. As all different families brought food to thecelebrations, they became mixed, eventually mixing them together to this all-encompassing

salad. Ingredients usually include numerous sausages and cold cuts, pickled baby-corn and

onion, beets, pacaya flower, different cheeses, olives, chicken, and sometimes even brusselssprouts.

Tapado

Local specialty called Tapado, seafood and bananas in a coconut broth

Tamales negros

("black tamales") are darker and sweeter than their red counterparts due to the chocolate, raisins,prunes and almonds which are added to them. Other black tamales are not sweet but are simply

made out of blue/black corn.

Chuchitos

("small dogs") are a very typical kind of Guatemalan tamale made using the same corn masa as a

regular tamale but they are smaller, have a much firmer consistency and are wrapped in a tuzas(dried corn husks) instead of plantain leaves. Chuchitos are often accompanied by a simple

tomato salsa and sprinkled with a hard, salty white cheese traditional from the Zacapa region.

Chuchitos are a very common and are commonly served at luncheons, dinners and celebrations.The masa can be mixed with tomato recado or with a meat broth.