How did Latin American Cuisine Come To Be?

Summary paragraph: The Latin American cuisine that we know today has been influenced by various cultures and factors. It has seen several changes throughout the decades, maybe even centuries. Latin American cuisine is one of the most diverse cuisines in the world. 

Food is often considered a universal language because it is so diverse, yet there are many things that are shared between cultures. Latin American cuisine is influenced by many different cultures and areas factors outside of Latin America. Which is what makes their food captivating and delicious. 

Indigenous Influence

Throughout the continent, many indigenous people planted a wide variety of crops, which allowed them to diversify their diet. In many countries like Ecuador, they specialized in certain types of crops, such as potatoes. Due to the variety of potatoes growing in Ecuador, they quickly became incorporated into their dishes. 

The Andean mountains played an important role in the development of Latin American cuisine. Some crops that grew in the Andean mountains are potatoes, corn, chili peppers, peanuts, and lima beans. All of these can be seen in everyday Latin American cuisine. As well as the livestock that many communities raised such as llamas. 

European Influence

Europe had many colonies in Latin America and throughout the centuries they influenced the food culture in Latin America. Many Europeans saw the cooking methods of the Indigenous people of Latin America and emulated them when they went back to Europe. On their way back to the colonies in Latin America, many Europeans brought with them chickens, wheat, and cows. 

Spices

A big part of how Latin American cuisine came to be was due to the spices used to make the delicious dishes. Spices that were cultivated or brought from other parts of the world contributed greatly to the Latin American cuisine we know today. Each spice brings out a special flavor in the dish.

Some spices that you may be familiar with but may not know they came from Latin America are cumin, achiote, coriander, and garlic.