September/October 2015
Story & Photography by Gail G. Collins
Latin American cuisine—it transcends national borders, yet finds its personality regionally. From South American countries like Argentina, Peru and Chile, north to Mexico, plus the Caribbean countries of Cuba and Puerto Rico, Latin food is more about cooking style and native crops than nationalities. Climate, altitude and history shaped the recipes. This means dishes evolve as one travels from the seashore to inland areas and the mountains. Maize, peppers, beans, ancient grains and Spanish-influenced rice mix with beef, chicken and pork as well as seafood in coastal locales.