Cuban cuisine is a fusion of Spanish, African and Caribbean cuisines. Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. A small, but noteworthy, Chinese influence can also be accounted for, mainly in the Havana area.

For historical reasons, the Cuban population was not equally distributed along the island. African slaves were a majority in the sugar cane plantations, but in most of the cities they constituted a minority. Tobacco plantations were inhabited mainly by poor Spanish peasants, mostly from the Canary Islands. The eastern part of the island also received massive quantities of French, Haitian and Caribbean immigrants, mainly during the Haitian Revolution, as well as seasonal workers for the sugar cane harvest, while the western part did not, receiving instead European, mostly Spanish, immigration well into the 1950s. Thus Cuban cuisines developed locally, from the influences and demographics specific to each area.

Cuban cuisine has almost nothing in common with Mexican cuisine, which is a surprise for many visitors from the United States or Europe. Cuban cuisine closely resembles that of other Caribbean nations such as Puerto Rico, Dominican Republic and Panama in Central America.

An empanada is a stuffed bread or pastry. The name comes from the Spanish verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing. In Spain, empanadas are usually large and circular in size and are cut into smaller portions for consumption, whereas in South America empanadas are normally small and semi-circular. Empanadas are also known by a wide variety of regional names (see the entries for the individual countries below).

Empanada may have its origin in the fatayer or “moajanat”,[citation needed] an Arab dish which was introduced in Spain during the Arabic occupation of the Iberian Peninsula. In Spain the dish is known as Galician empanada or simply empanada. It is likely[citation needed] that empanadas in the Americas have their origins in Galicia, Spain, where an empanada is prepared similar to a large pie which is cut in pieces, making it a portable and hearty meal for working people. The filling of Galician empanada usually includes either tuna, sardines or chorizo, but can instead contain cod fish or pork loin. The meat or fish is commonly in a tomato, garlic and onion sauce inside the bread or pastry casing. Due to the large number of Galician immigrants in Latin America, the empanada gallega has also become popular in that region. The dish was carried to South America by colonists, where they remain very popular to this day. Empanadas in South America have various fillings

An empanada is a stuffed bread or pastry. The name comes from the Spanish verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing. In Spain, empanadas are usually large and circular in size and are cut into smaller portions for consumption, whereas in South America empanadas are normally small and semi-circular. Empanadas are also known by a wide variety of regional names (see the entries for the individual countries below).

Empanada may have its origin in the fatayer or “moajanat”,an Arab dish which was introduced in Spain during the Arabic occupation of the Iberian Peninsula. In Spain the dish is known as Galician empanada or simply empanada. It is likely that empanadas in the Americas have their origins in Galicia, Spain, where an empanada is prepared similar to a large pie which is cut in pieces, making it a portable and hearty meal for working people. The filling of Galician empanada usually includes either tuna, sardines or chorizo, but can instead contain cod fish or pork loin. The meat or fish is commonly in a tomato, garlic and onion sauce inside the bread or pastry casing. Due to the large number of Galician immigrants in Latin America, the empanada gallega has also become popular in that region. The dish was carried to South America by colonists, where they remain very popular to this day. Empanadas in South America have various fillings.

Causa rellena is a famous Peruvian dish. It’s made with mashed yellow potatoes, seasoned with aji peppers and lime, which surround a center of chicken salad, crab salad, or tuna salad. It’s always beautifully presented, garnished with black olives, hard boiled eggs, and avocado. Causa is a summer dish, and often prepared in a mold, then sliced to serve.

The name Causa comes from the Incan Quechuan word ‘Kausaq,’ meaning “that which gives life.” During the colonial period in Peru, the newly arrived Spaniards adapted many of the native foods and combined them with foods they brought from Europe, creating the distinctive Peruvian cuisine that exists today. Causa is one of these hybrid dishes: a combination of the ancient potato, avocado and aji amarillo that are all native to Peru, and the lime, garlic, and chicken imported from Europe. Hearty yet refreshing, cool yet mildly picante, causa is an intriguing mix of the abundant flavors found in the region.

The milanesa is a common meat dish mostly in Peru, Argentina, Brazil, Chile, Paraguay and Uruguay as well as in other American countries to a lesser extent, such as Mexico, where breaded meat fillet preparations are known as a milanesa (In Portuguese, the beef version is called bife à milanesa and the chicken version is called frango à milanesa). Homemade milanesas.

The milanesa was brought to the Southern Cone of South America from Central European immigrants, its name reflecting the original Milanese preparation cotoletta alla milanese, which is similar to the Austrian wiener schnitzel.

 A milanesa consists of a thin slice of beef, or sometimes chicken or veal. Each slice is dipped into beaten eggs, seasoned with salt, and other condiments according to the cook’s taste (like parsley and garlic). Each slice is then dipped in breadcrumbs (or occasionally flour) and shallow-fried in oil, one at a time. Some people prefer to use very little oil and then cook them in the oven as a healthier alternative.

Argentine cuisine is influenced by waves of European immigration, particularly from Italy. You’ll find many Italian restaurants and pizzerias, plus heladerias, or ice-cream parlors, serving Italian cuisine and gelatos . Argentina is known for its beef, and many meals are based on substantial amounts of carne, but other foods are certainly available. Lingering after an evening meal with a sobremesa  is a customary time for conversation.

Soft drinks and fruit juices are popular. As elsewhere, ask for [b jugo puro, or jugo exprimido, for fresh squeezed. Licuados, milky fruit shakes, are popular. Do try maté tea at least once. Other tea is served black with lemon. Ask for té con leche if you want milk in your tea. Hot chocolate is served at breakfast. Coffee is usually an espresso.
# café chico: small cup of strong, black coffee
# café cortado: small coffee with a little milk, often in a glass
# café con leche: coffee with lots of milk, usually served only at breakfast

Local beers and wine are excellent. Many Argentines mix a bit of mineral water in their wines to make a spritzer. Try these Recipes from Argentina. When you’re in Argentina, be sure to try:
# Asado: various cuts of meat cooked over coals and usually served with chimichurri marinade, french fries and salad; also called a parillada
# Carbonada: beef stew with rice, potatoes, sweet potatoes, corn, squash, apples and pears
# Puchero: beef, chicken, bacon, sausage, corn, peppers, tomatoes, onions, cabbage, sweet potatoes, squash casserole; may have beans
# Sopa a la criolla: roasted suckling pig
# Ñoquis: gnocchi or potato dumplings served with marinara or other tomato sauce
# Arroz con pollo: chicken and rice casserole with eggs and vegetables
# Puchero de gallina: chicken, sausage, corn, potato and squash
# Locro: corn, white beans, beef, sausage, squash in a stew
# Empanada de humita: pasty filled with corn, onion, cheese and flour

Moqueca (pronounced mo-ke-ka) is a traditional Brazilian seafood stew. Brazilians have been making Moquecas for 300 years. It basically consists of fish, onions, garlic, tomatoes, cilantro, chili pepper (pimenta malagueta) and additional ingredients. It is cooked slowly, with no water added.

Its two variants are Moqueca Capixaba from Espírito Santo state in the Southeast, and Moqueca Baiana from Bahia state in the Northeast. It is common for people from these states to claim that their moqueca is the “only true” moqueca.

The state dish of Espírito Santo. Influenced by Native Brazilian cuisine. Olive and soy oil are used instead of palm oil; coconut milk is never used, urucum pigment is added, and it is always cooked in a traditional clay pot.

Churrasco is a Portuguese  and Spanish term referring to beef or grilled meat more generally, differing across Latin America and Europe, but a primary dish in the countries of Argentina, Brazil, Nicaragua, Uruguay, Puerto Rico and other Latin American countries though today, a churrascaria (or churrasqueria) is understood, mainly, to be a Brazilian steakhouse.

A Churrascaria is a restaurant serving grilled meat, many offering as much as you can eat: the waiters move around the restaurant with the skewers, slicing meat onto the client’s plate. This serving style is called Espeto Corrido or Rodizio.

Colombian food is characterized by its blending of European cuisine with aspects of indigenous cuisine.

Even though there is no consensus as to which one dish can be considered the true “national dish,” the arepa and sancocho can be considered excellent candidates. Other well-known regional dishes include the bandeja paisa, ajiaco, the lechona Tolimense, the mote de queso, and cuchuco.

Fritanga is a set of dishes that can be likened to barbecue. It is enjoyed throughout the entire country. Fritanga usually includes grilled beef and chicken, ribs, and sausage such as morcilla, chorizo, longaniza, and chunchullo (fried cow intestines) accompanied by mini potatoes and arepas made of choclo (sweet corn).

Staples of the Colombian diet include tubers such as potatoes and cassava, along with meat such as beef, chicken, pork, or fish. Grains such as corn and rice are widely consumed. The plantain is an important element of the Colombian diet, as are vegetables such as onion, garlic, pepper, and tomato. Legumes such as beans, peas, and lentils are eaten very frequently.

A myriad of fruit species grow in Colombia, and many fruits considered “exotic” commonly grow in Colombian forests and in the countryside. The climate and geography favor a great variety of crops, as well as a great variety of both freshwater and saltwater fish.

In Mexican cuisine, Pico de gallo (Spanish for “rooster’s beak”) is a fresh condiment made from chopped tomato, onion, and chiles (typically jalapeños or serranos). Other ingredients may also be added, such as lemon or lime juice, fresh cilantro (leaf of coriander), cucumber, or radish.

In some regions of Mexico, a fruit salad tossed in lime juice and sprinkled with a salty Chile powder is also known as pico de gallo, while the tomato-based condiment is better known as salsa picada, which means minced or chopped sauce, or salsa mexicana, because the colors red (tomato), white (onion), and green (chile) are the colors of the Mexican flag.

Pico de gallo can be used in much the same way as Mexican salsas or Indian chutneys, but since it is less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas.

Horchata or orxata is the name for several kinds of vegetable beverages, made of ground almonds, sesame seeds, rice, barley or tigernuts (chufas).

The name comes from Valencian orxata, probably from ordiata, made from ordi (barley) (Latin *hordeata < hordeum). The French and English ‘orgeat’, the Italian ‘orzata’, and the Surinamese Dutch orgeade have the same origin, though the beverages themselves have diverged, and none of them are typically made from barley any more. One legend links the origins of the name to King Jaume I, who after being given the drink for the first time by a local in Alboraya, was, said to have exclaimed “Això és or, xata!” (”That’s gold, darling!”)