Caribbean cuisine is a fusion of West African, Creole, Amerindian, European, Latin American, Indian/South Asian, Middle Eastern, and Chinese. These traditions were brought from many countries when they moved to the Caribbean. In addition, the population has created styles that are unique to the region.
Puerto Rican cuisine has its roots in the cooking traditions and practices of native Taínos, colonial Spanish, and enslaved Africans.
The region known as Hispanic America and historically as Spanish America is all the Spanish-speaking countries of the Americas. In all of these countries, Spanish is the main language, sometimes sharing official status with one or more indigenous languages or English, and Roman Catholicism is the predominant religion.
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some items typical of Latin American cuisine include maize-based dishes arepas, empanadas, pupusas, tacos, tamales, tortillas and various salsas and other condiments. Sofrito, a culinary term that originally referred to a specific combination of sautéed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs. Rice, corn, pasta, bread, plantain, potato, yucca, and beans are also staples in Latin American cuisine.
Afro–Latin Americans or Black Latin Americans are Latin Americans of full or mainly sub-Saharan African ancestry.
Fufu is a pounded meal found in West African cuisine. It is a Twi word that originates from the Akans in Ghana. The word, however, has been expanded to include several variations of the pounded meal found in other African countries including Sierra Leone, Guinea, Liberia, Cote D'Ivoire, Burkina Faso, Benin, Togo, Nigeria, Cameroon, the Democratic Republic of Congo, the Central African Republic, the Republic of Congo, Angola and Gabon.
The cuisine of New York City comprises many cuisines belonging to various ethnic groups that have entered the United States through the city. Almost all ethnic cuisines are well represented in New York, both within and outside the various ethnic neighborhoods.
Creole cuisine is a cuisine style born in colonial times, from the fusion between European, African and pre-Columbian American traditions. Creole is a term that refers to those of European origin who were born in the New World and have adapted to it.
Mofongo is a dish from Puerto Rico with plantains as its main ingredient. Plantains are picked green, cut into pieces and typically fried but can be boiled or roasted, then mashed with salt, garlic, broth, and olive oil in a wooden pilón. The goal is to produce a tight ball of mashed plantains that will absorb the attending condiments and have either pork cracklings (chicharrón) or bits of bacon inside. It is traditionally served with fried meat and chicken broth soup. Particular flavors result from variations that include vegetables, chicken, shrimp, beef, or octopus packed inside or around the plantain orb.
The culture of Puerto Rico is the result of a number of international and indigenous influences, both past and present. Modern cultural manifestations showcase the island's rich history and help to create an identity which is uniquely Puerto Rican - Taíno, Spanish, African, and North American.
Dominican cuisine is made up of Spanish, indigenous Taíno, Middle Eastern and African influences.
The Caribbean bioregion is a biogeographic region that includes the islands of the Caribbean Sea and nearby Atlantic islands, which share a fauna, flora and mycobiota distinct from surrounding bioregions.
The Caribbean is a subregion of the Americas that includes the Caribbean Sea and its islands, some of which are surrounded by the Caribbean Sea and some of which border both the Caribbean Sea and the North Atlantic Ocean; the nearby coastal areas on the mainland are often also included in the region. The region is southeast of the Gulf of Mexico and the North American mainland, east of Central America, and north of South America.
Tostones are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine. Most commonly known as tostones in Puerto Rico, Nicaragua, Cuba, Florida, Honduras and Venezuela, they are also known as tachinos or chatinos (Cuba), platano frito or frito verde, bannann peze (Haiti), patacones and, sometimes, patacón pisao in Colombia.
The cuisine of the Americas is made up of a variety of food preparation styles.
The culture of North America refers to the arts and other manifestations of human activities and achievements from the continent of North America. Cultures of North America reflect not only that of the continent's indigenous peoples but those cultures that followed European colonisation as well.
The term Latin America and the Caribbean (LAC) is an English-language acronym referring to the Latin American and the Caribbean region. The term LAC covers an extensive region, extending from The Bahamas and Mexico to Argentina and Chile. The region has over 670,230,000 people as of 2016, and spanned for 21,951,000 square kilometres (8,475,000 sq mi).
