Ceviche is a Latin American dish typically made from fresh raw fish cured in fresh citrus juices, most commonly lime or lemon. It is also spiced with ají, chili peppers or other seasonings, and julienned red onions, salt, and cilantro are also added.
South American cuisine has many influences, due to the ethnic fusion of South America. The most characteristic are Native American, African, Spanish, Italian, Portuguese, and Indian-South Asian. However, there is a mix of European, North American, and indigenous cuisines. The customs and food products greatly vary according to the physically distinct regions.
A churro is a type of fried dough from Spanish and Portuguese cuisine, made with choux pastry dough piped into hot oil with a piping bag and large closed star tip or similar shape. They are also found in Latin American cuisine and in other areas that have received immigration from Spanish and Portuguese-speaking countries, especially in the Southwestern United States and France.
Crème caramel, flan, caramel pudding, condensed milk pudding or caramel custard is a custard dessert with a layer of clear caramel sauce.
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 diverse area of land whose nations have varying cuisines. Some items typical of Latin American cuisine include maize-based dishes arepas, 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 and beans are also staples in Latin American cuisine.
An alfajor or alajú is a traditional confection typically made of flour, honey, and nuts. It is found in Paraguay, Argentina, the Philippines, Southern Brazil, Southern France, Spain, Uruguay, Peru, Ecuador, Colombia and Chile. The archetypal alfajor entered Iberia during the period of al-Andalus. It is produced in the form of a small cylinder and is sold either individually or in boxes containing several pieces.
Dulce de leche, also known as caramelized milk, milk candy or milk jam in English, is a confection popular in Latin America prepared by slowly heating sugar and milk over a period of several hours. The resulting substance, which takes on a spreadable, sauce-like consistency, derives its rich flavour and colour from non-enzymatic browning. It is typically used to top or fill other sweet foods.
Villa El Salvador (VES) is an urban, largely residential coastal district on the outskirts of Lima, Peru. It borders the district of Chorrillos on the east; the Pacific Ocean on the southwest; Lurín on the southeast; Villa María del Triunfo on the east and San Juan de Miraflores on the north.
Nicaraguan cuisine includes a mixture of indigenous Native American cuisine, Spanish cuisine, and Creole cuisine. Despite the blending and incorporation of pre-Columbian and Spanish-influenced cuisine, traditional cuisine differs on the Pacific coast from the Caribbean coast. While the Pacific coast's main staple revolves around beef, poultry, local fruits, and corn, the Caribbean coast's cuisine makes use of seafood and coconut.
A teja is a dumpling-shaped confection from the Ica Region of Peru. It contains manjar blanco filling and either dried fruits or nuts. The exterior is usually a sugar-based fondant-like shell, but there also exists chocolate versions too.
Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population, including the Inca, and cuisines brought by immigrants from Europe, Asia, and Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru.
Café con leche is a coffee beverage common throughout Spain and Latin America consisting of strong coffee mixed with scalded milk in approximately equal amounts. The amount of milk can be higher in a café con leche en vaso or a café con leche de desayuno. Sugar or sweetener is added to taste. It is similar to the Italian caffè latte and the French café au lait.
Colombian cuisine is a compound of the culinary traditions of the six main regions within Colombia. Colombian cuisine varies regionally and is particularly influenced by Indigenous Colombian, Spanish, and African cuisines, with slight Arab influence in some regions. Furthermore, being one of the most biodiverse countries in the world, Colombia has one of the widest variety of available ingredients depending on the region.
Chilean cuisine stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and France. The food tradition and recipes in Chile are notable for the variety of flavours and ingredients, with the country's diverse geography and climate hosting a wide range of agricultural produce, fruits and vegetables. The long coastline and the peoples' relationship with the Pacific Ocean add an immense array of seafood to Chilean cuisine, with the country's waters home to unique species of fish, molluscs, crustaceans and algae, thanks to the oxygen-rich water carried in by the Humboldt Current. Chile is also one of the world's largest producers of wine and many Chilean recipes are enhanced and accompanied by local wines. The confection dulce de leche was invented in Chile and is one of the country's most notable contributions to world cuisine.
Pionono describes different sweet or savory pastries from Granada, Spain, the Caribbean, South America, and the Philippines. It is named after Pope Pius IX's name in Spanish, Pío Nono.
Bosque de Pómac Historic Sanctuary is a protected area in Peru located in the region of Lambayeque. This area preserves part of the Tumbes-Piura dry forests and several pyramids built by Pre-Columbian cultures.
Milhojas are desserts made with stacked layers of puff pastry, filled with creme patissiere; cream; dulce de leche; a creamy mix of condensed milk, sugar, and vanilla; or white chocolate. They are part of the cuisines of Spain, Argentina, Bolivia, Ecuador, Colombia, Chile, El Salvador, Guatemala, Mexico, Peru, Portugal, UK (Gibraltar), Uruguay, and Venezuela. It is a type of mille feuille.
La Leche River, meaning the milky one, is a river of Lambayeque Region in northwestern Peru, although some of its water come from the northern Cajamarca Region.
