A slideshow of latin American food products

1. Comida Latina
¿Es diferente la comida de Latinoamérica?
Es como preguntar...
¿Es diferente la comida de los Estados Unidos?

2. En los Estados Unidos
Hay comida regional Hay comida étnica también
Grits
Jumbalaya
Ribs
Baked Beans
Okra

3. México
Maíz es el
centro

4. Chiles
Tipo de chile:
poblano, serrano,
ancho, mulato,
jalapeño,
cascabel,chipotle,
pasilla, guajillo

5. Tipos:
Frijoles bayo, negro,
canario, ayacote,
meco, catarino
Metódos de
preparación:
borrachos, de
olla, refritos,
colados,
charros,
enchilados,
maneados

6. La cosecha de nopal
6

7. ¡Nopales con papí!
7

8. Hay otras maneras de
hacerlos también
8

9. Utensilos de cocinar en
México
Metate y mano
Olla Comal
Cazuela
9

10. La tortilladora
10

11. bote tamalera, vaporera para
tamales
11

12. Juego para limpiar nopales
12

13. El pibil
13

14. Aguas frescas
Rosa de Jamaica (o flor de Jamaica) y Horchata
(hecho de arroz)
14

15. El aguacate - de los aztecas
15

16. Annato o Achoite
Usado tanto por el bien de color y sabor, la pasta de pescado, especias y
carne base.
Usado tanto por el bien de color y sabor, la pasta de pescado, especias y
carne base.
Usado tanto por el bien de color y sabor, la pasta de pescado, especias y
carne base.
16

17. Mole (del verbo moler)
Se hace con 52 ingredientes
diferentes
El ingrediente principal es chiles,
con canela, semillas de calabasa,
cacao, y ajonjolí
El más famoso es el mole Poblano
(de Puebla) donde se originó sgún
la historia
17

18. El gusano
18

19. Huitlacoche, cuitlacoche
19

20. Jicama - como el “turnip”
se sirve con limón
20

21. Maguey o agave - planta de
pulque y tequilla
21

22. Tequilla o mezcal de
maguey/agave
22

23. Papaya - fantástico para la
digestión
23

24. Pepitas - una merienda y
ingrediente deliciosa
24

25. Poblano
Chiles
Guajillo
Ancho Chipotle
Habanero
Jalapeño
Piquin
Cascabel 25

26. Bogavante - lobster (homard, Hummer)
Aceitunas - olives Bola - tamal de bola
Acelgas - chard Bolita - ball of masa, e.g. in soups-Bolillo - small loaf of
Aceite - oil bread
Achiote - annatto tree seeds Borracho - cooked with wine; means drunk
Adobo - red thick chilli paste Budin - pie, pudding
Agua - water Bunuelo - puffy, sweet, deep-fried pastry
Agua horchata - rice drink with cinamon Burrito/Burro - large flour tortilla wrapped around a filling
Agua jamaica - refreshing red drink from the jamaica Burrita- flour tortilla with ham and cheese
flower Butifarra - saussage
Aguacate - avocado Cabrito - goat
Ahumado - smoked Cacahuates - peanuts
Ajo - garlic Cafe de olla - coffee flavored with cinnamon and sugar
Albóndigas - meatballs Calabaza - squash, pumpkin
Alfalfa - water cress Caldo - soup, broth
Almendra - almond Caliente - hot to the touch (temperature)
Almibar - sirup Camarón - shrimp
Almuerzo - lunch Camotes - sweet potatoes
Amarillo, mole de - orange mole Canela - cinnamon
Anca de rana - frog legs Capirotada - spicy bread pudding served during Lent;
Al horno - oven-baked means a little bit of everything
Ancho - a Poblano chile that has been dried and Carne - meat, specifically beef
turned a black-red color; means wide Carne molino - ground meet
Antojito - an hors d'oeuvre or small snack food Carne de res - beef
Arroz - rice Carnero - lamb
Asar - to roast or broil Carnitas - Shredded Pork
Asado - roasted (see above) Castanas - chestnut
Ate - quince sweet (birsalmasajt) Cebolla - onion
Atún - tuna Cecina - thin steak
Avena - liquid porridge with cinnamon Cena - dinner
Aves - poultry Cerdo - pork
Avellana - hazelnut Cerveza - beer
Azteca - sopa azteca Ceviche - salad made of fish "cooked" in lime juice
Azúcar - sugar Chalupa - Our special custard and fruit on a flakey shell
Bacalao - fish (tőkehal, cabillaud, Kabeljau)
Barbacoa - barbecued meat
Berengena - egg-plant
Berros - water cress
http://www.gourmetsleuth.com/Mexican
Betabeles - beets
26

27. Conejo - rabbit
Chayote - a variety of squash, green, avocado size Cordero - lamb
(prickly pear squash) Crema - cream, sour c., double c., coffee
Chapulines - grasshoppers roasted with garlic , lemon c., creamy soup, evaporated milk
and lots of salt Crema catalana - a sort of cooked flan
Chepil - wild fresh herbe which grows in rainy season Crema de espárragos - asparagus cream
Chicharron - fried pork skin or lard Crema de ave - chicken cream
Chilaquiles - corn tortilla pieces marinated in chile, Crema de cangrejos - crab cream
layered with a filling, sauce and cheese, and baked in Crepas - crepes
a casserole Criolla, á la - creole style
Chile pimiento - bell peppers (poivrons, Pepperoni) Cuero - pork skin
Chile poblano - big green/dark chiles like bell Cuerno - French croissant
peppers, not very hot Datte - datil
Chiles en nogada - stuffed chiles with a Desayuno - breakfast
walnut/cheese sauce (served in September) Dulces - candies
Chiles rellenos - stuffed chiles, e.g. with cheese Durazno (almibar) - peach (canned
Chiles rellenos de picadillo - stuffed with ground beef peaches in their juice)
Chili powder - commercially, the product made from Ejote - String bean
ground red chiles, including a variety of other spices Elote - corn (friss csemegekukorica)
Chimichanga - deep-fried burro; means "A what Empanada - turnover
chama call it" Enchilada - a corn tortilla dipped in red
Chorizo - spicy pork and beef sausage chile sauce, rolled around just about
Chuleta - chop or cutlet anything, then topped with sauce and
Chuletón - beef chop (côte de boeuf) cheese
Churrasco - barbeque (grillade) Enmoladas - tortillas dipped in mole negro
Churro - fried dough (long beignet cylindrique) sauce
Chícharos - peas Enrollado - rolled
Chipotle, sauce - red, spicy sauce, named after a Ensalada - salad
small black chile Espárragos - asparagus
Cilantro - coriander or Chinese parsley Entomatados - tomatoes
Coco - coconut Entremeses - Entrees (Hors Doeuvres)
Col - cabbage (Mexico), repollo (Spain) Epazote - herbe with special tast for meet
Comal - heavy, round griddle for baking tortillas or fish
Comedor - small restaurant Escabeche - pickled
Comida - midday meal Espaguetti - spaghetti
Comida corrida - ecconomic plate of the day often Estufado - meet in red thick sauce
served with soup and rice (Gulasch)
Comino - cumin Farina - wheat flour
Fideos - vermicelli; thin pasta
Filet de carne - (often thin) steak
Filed de lenguado - filed de sole (fish)
27

28. Flan - baked custard with caramel coating Huevo - egg; also blanquillo
Flauta - corn tortilla tightly rolled around a Huevos duro - hard-boild eggs
filling, then deep fried; means flute Huevos estrelladdos / fritos - fried eggs
Flor de calabaza - squash blossom used in Huevos tibio - soft-boild eggs
sauces, soups, quesadillas... Huevos motulenos - rich breakfast with beens, fried
Fresa - strawberry egg, tomato sauce, peas ... on tortillas
Frijoles - beans, usually pinto Huitlacoche - small dark fungus found on corn stalk
Fruta - fruits Jalea de membrilla, membrillo - quince sweet
Galletas - crackers / cookies (birsalmapüré)
Gallina - hen Jamón - ham
Garbanzo - chickpea (pois chiches, Jícama - a crisp, white, edible root served with lime
Kichererbsen) juice and chili powder
Garnachas - stuffed (eg. beef) and fried mini- Jitomates - tomatoes
corn tortillas Judias - white beans
Gazpacho - cold, spicy tomato and vegetable Jugo - juice
soup Kahlúa - coffee-flavored liqueur made in Mexico
Gorditas - fried, extra thick tortillas with sauce Leche - milk
and cheese Lechuga - lettuce
Granada - pomegranate Lengua - tongue
Grasa - fat Lentejas - lens (Linsen)
Guacamole - mashed avocado salad or dip Licuados - milk shake
Guajolote - in Mexico, turkey; pavo is turkey in Lima, sopa de - chicken, rice, tostada and lime
other Spanish-speaking countries Limón amarilla - lemon
Guisado - stew Limón - lime (sweet)
Guayaba - guava Mayonesa - mayonaise
Haba - broad (fava) bean (lóbab) Maíz - corn
Harina - wheat flour Mano - a piece of volcanic rock used with both hands
Helado - ice cream to grind food against another rock; means hand
Hierba de olor - mix of oregano, thyme, & Manteca - lard
majoran herbs Mantequilla - butter
Hierbabuena - peppermint (menthe) Manzana - apple
Higos - figs Manzanilla - kamilla
Hoja aguacate - avocado leaf, used as seasoning Mariscos - shellfish; fish is pescado
Hoja platano - banana leaf, used as tamal Masa - corn dough, usually referring to ground
wrapper hominy, called nixtamal for tortillas
Hominy - large kernel dried corn Melón - cantaloupe
Hongo - mushroom Memelitas - Tortillas con grasa de puerco
Huachinango - red snapper
Huaraches - oval corn tortilla with cheese, cream
and meet
28

29. Pan dulce - sweet rolls
Menudo - tripe soup; New Year's Day tradition to ease
Pancita - tripe
hangovers
Panela - unrifined sugar used for bunuelos or atole
Miel de abejas - honey
Panuchos bolillos with frijoles, pollo etc.
Mojarra - good sweet water fish
Papas - potatoes
Molcajete - volcanic rock shaped like a bowl in which
Papas a la francesa - french fries
food is ground
Pastel - cake / pie
Mole - Term used for a thick sauce or paste. The classic
Pasteles - pastries
mole is made with chiles, unsweetened chocolate, nuts,
Pastor, al - Kebab style roasted pork meet
bananas and chicken stock
Pato - duck
Mole adobo - suace with cumin and oranges
Pavo - turkey (spain)
Mole amarillo - orange mole
Pay - Pie,tart, e.g. with cream or cheese
Mole oaxaqueno - sweeter mole which contains almonds
Pechuga - white chicken meat
as well
Pepino verde - cucumber
Mole pipian - see pipian
Pepitas - pumkin seeds
Mole poblano - above classic mole
Pera - pear
Mole verde - green mole
Pibil - orange, garlic & cumin sauce
Molote - mix of corn, chorizo and potatoe
Picadillo - meat hash
Molletes - bolillo spread with bean puree and cheese
Picaditas de pollo - dito garnachas with chicken,
Mondongo - menudo
cheese etc.
Montada - whipped cream
Picante - hot to the taste buds
Mostaza - mustard
Pierna - pork leg
Naranja - orange
Pierna de cordero - báránycomb
Nata - whipped cream
Piloncillo - brown sugar formed into a cone for
Nenguijuti Zoque - meet in red, mild sauce with ginger
marketing
(Chiapas)
Pimienta - black pepper
Nieves - sherbets
Pina - pineapple
Nixtamal - hominy; raw corn grains, soaked in chalk,
Pipián - a sauce made of pumpkin seed, chile and
then ground to make a dough (masa) for tortillas,
spices
tamales, chalupas
Platano - banana
Nopales - cactus pads cooked and used like okra
Platano macho - bananas which are fried for desserts
Nueces - nuts / pecans
Plantains - large green banana which has to be
Nuez de castilla - walnut
cooked
Olla - clay pot; a utensil in which beans are simmered
Poblano - a variety of chile
Omlete de huevo - omlette
Pok chuk - pork in achiote sauce
Ostra - oysters (huitres, Austern)
Pollo - chicken
Pan - bread
Postre - dessert
Pan tostado - toast
29

30. Sopa Azteca - soup with tortilla chips, avocados and spices
Pozole - mais soup w. pork or chicken Sopa de Lima - chicken, rice, tostada and lime
Preparados - aguas de frutas Sultanas - raisins
Puchero - meets, vegies, bananas (pot au feu, Eintopf) Taco - a corn tortilla folded over a filling
Puerco - pork Tallarrines - noodles
Pulque - fermented juice of agave plant Tamal (plural is tamales) - a corn husk stuffed with masa,
Puro de cana - destilled from sugar cane, stronger than meat or beans
mescal, less taste (=chingre/posh) Tamal de bola - tamal with pork and tomatoe sauce
Quesadilla - grilled cheese sandwich made with a tortilla Tamarindo - a fruit (like a bean?) for juices & dulce
Quesadillas de Elote - fried sweet corn cakte (no cheese!) Tatemar - verb meaning to roast, peel and seed green
Queso (fundido) - (melded) cheese chiles
Rábano - radish Tazcalate - refreshing drink with chocolate, based on corn,
Relleno - stuffed with water or milk
Repollo - cabbage;col in mexico Tazajo con pepita - stew in a bread-like sauce of pumpkin
Ricos tacos / tamales - rich, delicious ... seeds (Silvestermenu)
Ristra - string of dried red chiles Té (castilla, manzanilla, hierbabuena, tila, tisana, ...) con
Róbalo - sea bass limon/con leche - tee (...) with lemon /milk
Romero - rosmarin (romarin) Tejocote - small orange fruit
Romoritos - herbs with special taste Telera - small loaf of bread
Rompope - liquor of egg, milk, vanilla, cinnamon & rom Ternera - veal
Sal - salt Tequila - distilled liquor made from agave, or century
Salada /-o - salted plant
Salchicha - sausage Tila - hársfavirág
Salchichón - dry sausage Tinga de pollo - chunks of chicken meet
Salmón ahumado - smoked salmon Tiras de carne asado - rosted stripes of meet
Salsa - sauce Tisana - (tisana, Eisenkraut)
Sandia - watermelon Tocino - bacon
Sangría - a drink made of red or white wine, sugar, Topopo - a corn chip like a volcano or pyramid
oranges, lemons and lime Tomatillos - small green husk tomatoes, eg. for green
Seco - dry salza
Sincronizadas - wheat tortilla sandwiches with ham and Toronja - grapefruit
cheese Tortas - sandwiches with meet, salad, sauce and cheese
Solomillo - filet (mignon) Tortilla - a thin, flat bread made from wheat flour or corn
Sopa - soup masa
Tortitas - fried potatoe pancakes
30

31. Más ejemplos de
México
Ingredientes de comida M

32. taro root /
El Caribe tapioca
yucca/manioc
guarapo

33. Plátanos - no son bananos
33

34. Calalú

35. Sofrito y Adobo
mezcla de hierbas,
especias y verduras

36. Comida que trajeron
africanos
Calaloo
Okra Ackee
“Conkies”

37. Frutas del Caribe
Frutas del Caribe
Vivero Anones

38. Guinep - Jamaica

39. Lambi

40. La Comida Altiplano -
Perú, Bolivia, Ecuador
La comida de Altiplano

41. Perú

42. Aji

43. cacahuete

44. camote
Camu camu

45. Chuno: Papa amarga, crecido entre 3000-4200
metros, se liofilizó sin restricciones, para detener. Después
de la cosecha, hacia fuera, por 2-3 días

46. Cochayuyo: algas, las algas marinas, los
secó con los mercados, comer cocido como pasta

47. Maca

48. Maiz
Y... mote (maiz grande
para sopas)

49. Pachamanca

50. ¡¡¡¡¡Y papa!!!!

51. Quinoa Yacón
Yucca/Manioc

52. El conejo de ¡¡¡¡Delicioso!!!!
las Indias

53. Argentina, Chile,
Paraguay, Uruguay

54. Yerba Mate