Ceviche, pronounced ?say-beach-chay,? is a style of cuisine that comes from coastal areas of Latin America. It combines traditional foods eaten by natives of the region and ingredients brought by Spanish colonisers in the 1600s. Explore this culinary tradition that is currently taking the Western Hemisphere by storm.
History
Scholars believe ceviche originated along the northern coast of Peru among the Moche people 2,000 years ago. This civilization used fermented juices of banana passionfruits combined with salt and peppers to cure the fish caught in the sea. When Spaniards arrived, they modified the dish slightly. Then ceviche spread throughout other portions of Latin America as local populations added their own take on ceviche recipes.
…show more content…
may come from several sources. It could come from a Latin term, cibus, meaning ?food for men and animals.? It may also originate from Arabic words for vinegar or soup, or just the Spanish word ?escabeche,? which means ?pickle.? Ceviche may also be spelled seviche or cebiche. In Spanish, people pronounce all three of those words the same.
Authentic Peruvian Ceviche
Although ceviche recipes spread to countries all over the Caribbean, Peru lays claim to the original. Fans of ceviche know the name Gaston Acurio. He?s the Peruvian chef who made this dish famous by touting its traditional flavors. He also creates several varieties of ceviche in his restaurants in Peru and all over the New World Without Acurio, ceviche probably remains a regional dish to South America. Acurio says there are three ingredients you must have in this Peruvian delicacy.
The first ingredient you need is raw fish. Your favorite type of fish works, but traditional dishes contain sea bass or shark. Ancient Peruvians caught these fish from the ocean and then served them as ceviche after the salt brine cured the meat after several hours. Once you have the raw fish, you chop it into tiny chunks before adding
“Churros came from an ancient Chinese salty dish called youtiao which then the Portuguese got ahold of it and introduced it to the Europeans who then replaced the salt with sugar then the Spaniards introduced it to Mexico”. Paletas are made with fresh delicious fruits and sold in either carts or kioskos at markets or mostly anywhere. They are really good to have on a hot summer day, but also a mangoñada is very healthy and made with real fruit which is usually chopped mango that is blended with ice then combined with chamoy, chili powder, and lime.
The sale of food products in the market of Tlatelolco with its various colors, shapes, smells, and sounds “unified Native American cuisines while preserving rich regional variations; [epitomized] the social relationships that depended on the feeding of gods and people; and [preserved] the cultural significance of taste for pre-Columbian cooking and eating” (9-10). Cuisine played an important part in the constructing of social hierarchies in Mesoamerica, and to this day continues to shape individuality not only in Mexico, but also for every country. Traditional forms of Mesoamerican cooking mainly belonged to women, and three simple utensils including a cazuela, a metate, and a comal, allowed them to frugally make delicious tortillas. But they “derived much of their self-worth from skill at the metate, the ability to grind maize so they could feed tortillas and tamales to their husbands and children,” (14-15). This single crop has permitted for these lower-class women to preserve and refine the pre-Columbian cuisine of tortillas and tamales. Mexicans have always been and still are a people of corn, in spite of numerous attempts to change this, partly in thanks to the female
came from the Italians. Their new flavor and pasta dishes won the country over and is
Of all the cuisines to choose from, I have decided upon the country of Spain from Europe and Laos from Asia. Lao cuisine is the closest to Hmong food, which is my ethnicity. The Hmong people do not have their own country to call their own, for example Lao people are from Laos and Spanish people are from Spain. Hmong people are not from Mongolia. Instead a majority of Hmong people resides in the mountains of Laos. Some live in Cambodia, Thailand, France, or the U.S. of A. Spain has influenced a large part of world cuisine. It’s techniques and ingredients have been intertwined with the rest of the world for thousands of years.
The typical Cuban cuisine and common food rituals have their origins mainly in Spanish dishes, like arroz con pollo (chicken and rice) and paella; pork is served in diverse forms, chicken, and rice, and seasoned with sofrito (a mix of spices).
Salsa comes from the South American region, mainly from the Spanish speaking countries(“History of Salsa Sauce”). Salsa is a well known dish that is made in many ways. In the original times, it was made with a coalescence of chilies, tomatoes, and other spices. The original way of making salsa has been altered since the beginning. It originated back in the times of the Aztec, Mayan, and Inca civilizations(“History Of Salsa Food”). According to “History of Salsa Sauce”, The origin of salsa came from the South American region, mainly from the Spanish speaking countries (Lifestylelounge,lifestyle.iloveindia.com/lounge/history-of-salsa-food). The Spanish people found tomatoes and they added the ingredient into the recipe.
Chocolate is a food in the form of a paste or solid block made from roasted and ground cacao seeds. As suspected, its name is derived
Chocolate is made from the seeds of the tropical tree, Theobroma cacao. Theobroma is the Greek term for 'food of the gods.' In Aztec society chocolate was a food of the gods, reserved for priests, warriors and nobility. The Aztecs used cacao beans to make a hot, frothy and bitter beverage called chocolatl. Chocolatl was a sacred concoction that was associated with fertility and wisdom. It was also thought to have stimulating and restorative properties. The bitter drink was first introduced to Europe in 1528. However, it was not until 1876 that milk, cocoa powder and cocoa butter were combined to form what we now know as chocolate (1).
Cuban cuisine has been influenced by Spanish, French, African, Arabic, Chinese, and Portuguese cultures. Traditional Cuban cooking is primarily peasant cuisine that has little concern with measurements, order and timing. Most of the food is sauteed or slow-cooked over a low flame. Very little is deep-fried and there are no heavy or creamy sauces. Most Cuban cooking relies on a few basic spices, such as garlic, cumin, oregano, and bay laurel leaves. Many dishes use a sofrito as their basis. The sofrito consists of onion, green pepper, garlic, oregano, and ground pepper quick-fried in olive oil. The sofrito is what gives the food its flavor. It is used when cooking black beans, stews, many meat dishes, and tomato-based sauces. Meats and poultry are usually marinated in citrus juices, such as lime or sour orange juices, and then roasted over low heat until the meat is tender and literally falling off the bone. Another common staple to the Cuban diet are root vegetables such as yuca, malanga, and boniato, which are found in most Latin markets. These vegetables are flavored with a marinade, called mojo, which includes hot olive oil, lemon juice, sliced raw onions, garlic, cumin, and little water.
The Aztecs originated as a group of nomadic hunters who arrived in Mesoamerica looking for food.
The first tribe, the Guanajatabeyes, arrived in the south coast region from North America. They were mainly food and fruit gatherers, and lived on a diet primarily consisting of sea mullusks. Coming from Central and North America, the Ciboneys had evidence of their settlement found around the north and centre of the island where they were hunters and gatherers, living on fish and other seafood, birds, and small rodents. Although they did not cultivate plants, they gathered wild fruit. The largest group of natives in Cuba, the Taino, arrived in the 1400s when they would fish, hunt, and grow ...
Cumbia originated in the coastal region of Colombia in the early 1800’s. There were three predominant cultures in Colombia at that time: the indigenous peoples, the Spaniards, and the African slaves. The cumbia began with the essential instrumentation of the tambor drums and the gaita flutes, which derive from both indigenous and Congo-based African roots. The genre was entertainment for the slaves, beginning as a courtship dance. It later became an outlet for national resistance and protest as Colombia was contesting for its independence. The music was able to diffuse throughout the nation, spreading from the coast, primarily for the reason that many African populations were scattered in various regions. Barranquilla, a port city in Colombia, was the core of where the music became established and played for the masses, and where instruments such as horns and bass began to be incorporated into cumbia, giving it a more Latin feel. As cumbia evolved and spread to Mexico around the 1930’s, it changed from the influence o...
Chocolate or cacao was first discovered by the Europeans as a New World plant, as the seed of the tropical Theobroma cacao tree. In Latin, Theobroma literally means: “food of the Gods” (Bugbee, Cacao and Chocolate: A Short History of Their Production and Use). Originally found and cultivated in Mexico, Central America and Northern South America, its earliest documented use is around 1100 BC. The majority of the Mesoamerican people made chocolate beverages, including the Aztecs, who made it into a beverage known as xocolātl, a Nahuatl word meaning “bitter water” (Grivetti; Howard-Yana, Chocolate: History, Culture, and Heritage). It was also a beverage in Mayan tradition that served a function as a ceremonial item. The cacao plant is g...
The American caviar industry got started when Henry Schacht, a German immigrant, opened a business catching sturgeon on the Delaware River. He treated his caviar with German salt and exported a great deal of it to Europe. At around the same time, sturgeon was fished from the Columbia River on the west coast.