The culinary traditions of Latin America and the Caribbean, built on maize, cassava, chilies and a fusion of Indigenous, African and European technique. Belongs here: Brazilian Cuisine, Caribbean Cuisine, Mexican Cuisine, Peruvian Cuisine. Does not belong here: a North American cuisine; the atlas carries none as a standalone entity at this wave.
Facts
Comparison
Staple IngredientSourced to the subject's own accountrice, corn, pasta, bread, plantain, potato, yucca, and beans 1 Browse By
Sources
1. Latin American Cuisine (Wikipedia)
WikipediaLatin American cuisine, Staple foods sectionQuote, Latin American cuisine, Staple foods section
Rice, corn, pasta, bread, plantain, potato, yucca, and beans are also staples in Latin American cuisine.
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