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La kitchen Latin American is multichromatic, particular, picaresque and with deep roots in a fascinating history we have that kitchen Hispano-American or better Ibero-American so varied, so millionaire in flavors, smells and characteristics of his own.

A gastronomy typical of each town born of its products, its tradition and its cultural origins. And is that kitchen Latin American is nothing more than the logical result of that mixture of ethnic, cultural, and social elements that is our continent. Mix of experiences, customs, tastes and products that generate what our stoves come to be: a true explosion of color and flavor.
In Latin America each town has its own culinary characteristics. Some from the pre-Columbian era and others brought by the conquerors, the colonizers, the emigrants. Kitchen from a land that fascinates, where its common elements do not uniform the proposals of its celebrated tables.
Latin America where the ingredients of its dishes logically come from those raw materials, from those natural productions of each place. Thus we find the gastronomy that expands on the use of seafood from the Pacific and the Atlantic, the meats of the great pampas and plains, the fruits and vegetables of the rich farmland, the exuberance of and richness of the tropical lands.
If we take any product at random, let's say the banana or the potato (Potato) you have to see them starring gastronomic wonders in the kitchens of Peru, Ecuador, Colombia and Venezuela.
If we think about beef, Argentines and Uruguayans take the biggest honors, and Colombians, Venezuelans and Brazilians follow with their famous steaks.
Goats and lambs are the main dish of many countries, but the people of northern Mexico claim to be the greatest in this culinary line.
Also in Mexico, corn and beans are high in great gastronomic creations and Colombians, especially those "Bandeja Paisas" so typical of the coffee growing areas of Colombia, show supreme possibilities to delight with red beans, ground beef, rice, eggs fried, chorizo, the typical arepita (also very Venezuelan) pork rinds and those delicious slices of ripe banana ...
The banana very different from what is known as a banana in the Canary Islands and peninsular Spain, which comes to be the cambur or banana, is a must-see in several emblematic dishes of Colombia where the much celebrated patacones (fried green plantain) called tostones in Venezuela, delight those who taste that typical culinary creation.
One of those gastronomies that raises applause and admiration for its variety and quality is the Peruvian. Peru is if you want to be fair, the Latin American country with the best, most varied and elaborate gastronomy. This Inca land leaves the line of countries dependent on the culture of corn and beans, or meat as a repeated dish, to provide the world with a menu of possibilities that places them among the greats of world gastronomy.
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I am a dreamer and in my dreams I believe that a better world is possible, that no one knows more than anyone, we all learn from everyone. I love gastronomy, numbers, teaching and sharing all the little I know, because by sharing I also learn. "Let's all go together from foundation to success"
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