Cold dishes and snacks from the countries of the South American continent. Characteristics of the features of South American cuisine. Argentine Cuisine - The Best of the Neighborhood Experience

I think when it comes to American food, almost every person has images of fast food or other heavy and satisfying food in their head.

However, in this article I want to talk not only about the famous burgers, but also about other popular dishes in different parts States.

The most popular dishes in the USA

The United States is a large and multinational country. Of course, in different parts of the state, cooking recipes have their own variations, but these are the ones that are popular in all corners:

Barbecue. The word has already become a household word: it is both a cooking method, and its own name for a dish, and even a family leisure option. You can try barbecue in any state, although it is believed that it is best made in Texas. You can taste the dish not only in a restaurant, but also buy meat in the market or in a store and fry it in nature. My advice is to have a barbecue on your own. It's always available: BBQ tables are often set up in US parks and beaches.

Central States Cuisine

To the kitchen of the central states big influence provided by Europe. , England - many immigrants from there went to the USA and settled in Kentucky, Tennessee and Alabama. In these places fertile soil, which allowed immigrants to set up many of their plantations. One of the plants that firmly entered the life of both the central regions and the whole country was corn. But the meat central region also eat, you do not think :). So what can you try here:

Cuisine of the Southwestern United States

Speaking about the cuisine of the south and west, it should be noted that it has absorbed the influence of Latin American countries. Even in Mexico they say that everyone best chefs have long gone to America. Spicy food, meat, stewed vegetables - these are the main components of the cuisine of these states.

Cuisine of the Northeastern United States

Here, the influence of Mexican gastronomic traditions is practically not felt. In favor of seafood, pastries and vegetables:

I would like to single out New York cuisine separately in a conversation about the culinary traditions of the northeastern states. She absorbed the influences of the Old World, Latin America, Africa. - a city and state in which new culinary establishments are constantly appearing, focused on completely different consumers. Here you can find vegan cafes, restaurants different peoples world (Italian, Chinese, Russian cuisine, etc.), numerous markets, trendy gastropubs. However, there are dishes that, in all this variety of different cuisines and places, are associated precisely with New York. Such dishes are loved and prepared all over the world, but - the best place in order to try them out:

The drinks

America is the birthplace of a huge number of drinks, which later became part of the culture of the country (and, by the way, not only the USA). The most popular of them are:

What else to try

While I am in the USA, many friends ask me to bring or send them various goodies that are not sold in Russia or Europe. And, of course, being at home, I also miss the unusual tastes of store-bought chocolates and cookies.

So, for example, here you can find Oreo cookies with double chocolate or with mint; Kit-Kat with peanut butter, fruit filling. I also recommend trying Milka chocolate with M&M'S; popcorn flavored with caramel, cheese, bacon, candy or cheeseburger; chocolate Wonka Words - the famous dragees from the Wonka Company (just like in the movie about Willy Wonka).

Food prices

Prices for food and prepared meals depend, firstly, on the state, and secondly, on the place. As for the state, the prices are lower in the central states of America (Kansas, Utah, Wyoming and Nebraska, Alabama). The most expensive are New York and. In terms of location, the most cheap option- These are day markets and markets, as well as supermarkets. The average check in the store is 30–50 USD. More expensive, of course, in restaurants and cafes.

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South American cuisine is characterized by an abundance of natural meat, roasted on special grills, on coals. These dishes are prepared for both lunch and dinner. The most consumed meats are beef and pork.

The use of first courses is limited. From snacks, various vegetables in their natural form are in demand, especially tomatoes, red peppers, red beans, vegetable salads, crabs, shrimps, raw smoked sausage, ham. Salads are dressed only with olive oil or special dressing; mayonnaise and sour cream are not used for salad dressing.

As second courses, as already mentioned, meat fried on coals is most often used and sometimes, though rarely, fish cooked in the same way. The meat is fried according to individual tastes - and until fully cooked, and until half cooked. Such dishes as, for example, baked small intestines, meat sausages such as Georgian kupats are popular. Minced meat for them is made from beef, well chopped with a knife, mixed with small pieces of lard, onions, pepper, cinnamon, cloves. These sausages are fried on coals in a suspended form. There is another interesting dish that could be given the name of hot cold cuts: kidneys (whole), pieces of liver, beef and veal weighing 100 g each are fried on a grill (at least 400 g is used for the entire serving).

Latin Americans also love stews, such as roasts. Here's how it's prepared: pieces of beef or pork are first fried and then stewed until tender with red beans and smoked sausage in a tomato sauce with red pepper.

The side dish is usually served separately and is made with red beans, green beans, zucchini, cauliflower, red cabbage, asparagus, carrots, beets, spinach, palm shoots, fried potatoes or mashed potatoes. Of the cereal side dishes, only rice is recognized. In a number of countries, corn dishes and side dishes are held in high esteem. Sometimes noodles are also used as a side dish for meat, and noodles with spicy cheese are a very popular dish. Side dishes are filled with butter only.

Lunches and dinners are usually plentiful and satisfying. But breakfasts are usually not burdensome: they consist of butter, jam or jam, crispy buns, coffee with milk. Sometimes breakfast is supplemented with fruit juices, fruits, spicy cheese. It should be noted that Latin Americans love sweet coffee (at least 3-4 pieces of sugar per cup), and hot milk is served separately for coffee. Black coffee is a must for lunch and dinner.

Each country in South America has its own characteristics.

Argentine cuisine, for example, consumes large amounts of meat, especially beef. Bife (beef steak), currasco (beef roast) are her main dishes. Meat and fish for second courses are not breaded.

European vegetables and fruits coexist here with exotic ones: peaches, apricots, melons are served with pineapples, avocados and carassal. From vegetables, sweet sweet potatoes are especially appreciated. Tender cobs of corn are the national dish of Argentina, as well as throughout Latin America.

The country produces a lot of cheese. Here you can try not only all the main French, Swiss, Italian and English varieties, but also typically Argentinean tafi, tandia, etc. Desserts are basically the same as in Europe. Quince jelly is very popular.

The national drink is mate, which is made from the leaves of the plex tree. It is drunk at family celebrations, friendly meetings and during business conversations. This drink is as characteristic of Argentina as coffee is of Brazil. In addition, fresh sweet sugar cane juice - panosha is widely distributed.

Argentinians have a light breakfast: butter, a bun, spicy cheese, fruits and fruit juices, jam or jam, black coffee with hot milk, which is served separately. The first courses here are consumed in a limited way. After lunch and dinner, Argentines drink strong black coffee.

Bolivian cuisine has much in common with the cuisine of Chile and Peru. Purely national dishes include, first of all, lada - very thick soups. The most common second course is paseno plateau. It is made from corn, beans, grilled cheese, potatoes and tunta (a special type of potato that grows on high mountain plateaus) and served with spicy sauce. Drink a glass of beer before a meal.

Coffee with milk is often drunk with mazaco. Mazaco is made from bananas, cheese, or dried beef, which is very common in Chile.

Bolivia has a lot of river and lake fish, from which quite tasty dishes are prepared. A very original dish - coneyo estirado - made from rabbit. The rabbit carcass is strongly stretched, which gives the meat a delicate taste.

Brazilian cuisine is a kind of gastronomic synthesis, formed under the influence of many national cuisines. Brazilian cuisine began to emerge in 1500, after the Portuguese navigator Pedro Cabral landed on the coast of Brazil and declared the land he had discovered the possession of Portugal. That was the time of the height of maritime expansion: Portuguese sailors landed in Africa, India, China and other countries of the East, from where they exported exotic spices, seasonings and fruits previously unknown to Europe. Portuguese cuisine, considered the most refined in Europe, had a great influence on the formation of colonial cuisines. The Portuguese imported new food products (wheat, vegetable oil, wine, etc.) to Brazil, improved cooking techniques, boldly experimented, including local exotic products in their menu, for example, cassava, which served as the main food of local residents.

Of the indigenous cuisines of Brazil, the cuisine of the northern state of Pará is best known. One of her masterpieces is duck in tukupi, a dish that testifies irrefutably to the culinary talent of the natives. The fact is that tukupi is made from cassava juice, which is extremely poisonous, since its main component is hydrocyanic acid: it is enough to take a sip, and a person dies within an hour. The Indians have learned to neutralize the toxic effect of the juice through prolonged heat treatment, turning it into a culinary delicacy.

The Brazilian cuisine of the northern region is characterized by the use of fish, fruits, root vegetables and herbs. Mostly exotic fruits predominate - tangerines, cajou, gouyava, arasa, graviola, jenipapaw, melancia, cupuaçu, bakuri, tukuma, jumbo, taperiba, pekia, acai and others. Juices, compotes, marmalade, all kinds of mousses, jelly and much more are made from them; in addition, they are used as additional components of dishes.

Africa has also had a huge impact on Brazilian cuisine. Plantations of the main agricultural crop - sugarcane - required a large amount of labor, therefore, from the end of the 17th century. the import of slaves from the Black Continent increased. Gradually, the national Brazilian cuisine was replenished with products accepted for consumption in Africa: palm oil, coconut milk, sweet potato, beans, various types of peppers, quiabo, shrimp, etc. The low plateau in the state of Bahia is a kind of illustration of the influence of African culinary traditions on the formation of Brazilian cuisine , the birthplace of dishes such as vatapa, karuru and others invented during the slave system.

In the interior arid regions of Brazil - sertanas - dried meat dishes are preferred, as well as cassava. At the end of the XVI - beginning of the XVII centuries. the central-western region and the southeastern state of Minas Gerais were conquered by the Pauli baideirants, tireless gold hunters. The inhabitants of the state of Minas Gerais, mostly pastoralists, had to constantly roam from place to place and eat without spending much effort and time on cooking. Therefore, their diet included such dishes as tutu, cracklings, meat in a pot, flour dishes and dishes from wild beans. Typical food for this region is beef and chicken meat, but pork is especially preferred here. Dishes made from cassava flour and corn, white cabbage, pumpkin and other vegetables, fruits and herbs are widespread. Dishes with a lot of liquid are popular - “cow in a bog”, beef brisket in cassava broth, chicken in lentil sauce, etc. Having completed the “golden” cycle in Minas Gerais, the bandeirantes set off to conquer the vast southern plains, which were ruled by conquistadors.

From the mixing of Indian, Spanish and Portuguese blood originated the first Gauchos. Spending most of their lives outdoors, Gauchos did not have enough time and all necessary conditions to cook delicious food. Their favorite food was churrasco - meat on the coals. It was roasted directly in the coals or, when time allowed, strung on a wooden spit. The metal grills and skewers of modern braziers have replaced the primitive method of roasting meat, but the principle and ingredients remain the same: meat, salt, and fire.

Along with regions where culinary traditions have already fully developed, there are those in Brazil that are still in their infancy. The latter include the cuisine of the southern region, which was formed by immigrants from Italy and Germany, and the cuisine of the state of São Paulo, which was influenced by Italian immigrants. Sao Paulo's cuisine is simple and unpretentious. It widely uses fragrant seasonings, cassava, corn, corn and rice flour, pork. Among her most famous dishes are virado a paulista, suckling pig with young coconut, and rice with sua (piglet tenderloin).

And of course, in all Brazilian regions, the national drink is especially popular - coffee, in the intricacies of which locals have been very successful.

Cattle breeding, especially in the south, is one of the main branches of the Brazilian economy. Breeding pigs, sheep, goats and poultry makes it possible to cook a variety of delicious food. Near the Atlantic coast and in the rivers of Brazil there is a lot of fish - all the species found in Europe, and some that are characteristic only of this country, but no less tasty. Monkey, crocodile and even water snake meat dishes are quite widespread in the country. In the Amazon, turtle fat is used, turtle eggs are consumed in large quantities, and only yellow ones.

National dishes of Brazilian cuisine include the following: vatana (fish stew), churrasco (meat fried on a spit), feijoada (meat with beans and leafy greens), peru asado (stuffed fried turkey), shutu (mashed beans with cassava flour ).

In addition to meat and fish, Brazilians eat a lot of vegetables, as well as rice, coconut, walnut capsu. As a rule, the dishes are very spicy, as the chefs do not spare all kinds of seasonings. Sugar is used in large quantities to make desserts.

Brazil occupies one of the first places in the world in cocoa production. This product is very common in its natural form and in the form of chocolate.

Brazil is the world's main coffee producer, so it's no surprise that this drink is consumed at any time of the day. Coffee is drunk in the morning during breakfast, after lunch and dinner.

Venezuelan cuisine is similar to Brazilian cooking. The most popular meats are beef and pork. As in other Latin American countries, the consumption of first courses is limited. Of the snacks, the most popular are vegetables in their natural form (especially tomatoes, red peppers, red beans, vegetable salads, crabs, shrimps, ham, smoked sausage).

Of the second courses, beef and fish fried on coals are most often prepared. Meat and fish for second courses are not breaded. The most common Venezuelan dish is ervido (vegetable soup with beef or chicken). Often they make pies from cornmeal with meat, ham, plums, grapes, hard-boiled eggs wrapped in banana leaves (they are called "allaka"), black bean dishes - karaotes. Pancakes called kashana and arepa bread are baked from corn flour, huge thin crispy kaza-be biscuits are made from cassava.

In the country, there is an earthen turtle with very tasty meat - morroca. It is fried, cooked in the form of a stew.

Lunch and dinner are always completed with black coffee.

Colombian cuisine is characterized by a large number of soups seasoned various herbs, Banana Dishes Of Six Kinds. Soups are prepared quite peculiarly. This is how potato soup is cooked: first in chicken bouillon fall asleep the first portion of potatoes and boil it until a puree-like mass is obtained. Then sliced potatoes are added and the soup is seasoned with herbs that taste like mint. On the Pacific coast, sankomo soup is popular, the main component of which is one of the six varieties of bananas - green, characterized by flouriness, and therefore in many cases replacing potatoes.

In Colombia, they eat tuana eggs - a large lizard, fried termites.

Argentinean and, to a lesser extent, Brazilian cuisine is common in Paraguay. There is a lot of game here, especially wild turkeys and partridges. Three varieties of corn grow: white, red and hard. Hard corn is used to make locro, which is common in almost all of South America. Popular dishes are bori bori (large meatballs made from corn and meat that are put into broth) and gupzo (pieces of meat with rice).

Paraguayans love oranges and bananas, they eat them in large quantities. At 10 o'clock in the morning, that is, between breakfast and lunch, it is customary to eat a steak with an egg boiled "in a bag".

Peruvian cuisine is considered one of the most diverse in Latin America and is characterized primarily by the abundant use of hot red peppers. Papa ala huancaina is a very popular dish - white cheese, diluted with milk with pepper, onion, salt, egg yolk, lemon and orange juice, vegetable oil.

The original national dish is sevishche. It is raw fish, poured with lemon juice, seasoned with pepper and corn. In the course of white bean dishes, fish and partridges are very much appreciated.

The meat is used chilled and steamed. Meat and fish products intended for frying are not breaded.

Purple corn grows in Peru. Compote is brewed from it - maza-marra morada, a low-alcohol drink is prepared, often replacing wine.

For the preparation of desserts, beans are widely used. It is used to make a sweet dish blancanse, which is very fond of children.

Uruguayan cuisine is very similar to Argentinean and Brazilian cuisine. The national dish is Creole zapollo. It is prepared like this: the top is cut off from the pumpkin in the form of a cap, the pumpkin is freed from seeds and fibers, filled with meat, vegetables, fruits and boiled in this form (the shell to some extent replaces the vessel).

Mate is the national drink. It is consumed at any time of the day and in surprisingly large quantities, eaten in small biscuits toasted and sprinkled with sugar.

Chilean cuisine. most original cuisine South America is Chilean, but it offers many dishes that are unusual for a European. The recipes for most of them are not the subject of the chef's thoughts, but are caused by the need to cook hearty food.

The first feature of this cuisine is the abundance of beans, onions and garlic dishes. These nutritious and juicy dishes are especially in vogue.

The second feature is the preparation of various dishes from fish, lobsters, mussels, shrimps, sea urchins and algae. Soup and mashed potatoes are prepared from the latter. The iodine contained in these plants gives the dishes a peculiar taste and smell.

Chilean cuisine combines Spanish culinary traditions and the traditions of the original population of Chile - the Araucano Indians. The Spanish conquerors brought with them wheat, pigs, cows and chickens. These foods and the heritage of the Indians in the form of potatoes, corn and beans form the basis of most typical Chilean dishes.

During colonial times, dishes such as umitas (boiled corn pasta wrapped in corn leaves), locro (stew with vegetables), charkikan (roast dried meat, potatoes, beans and garlic) were very popular. Cochayuyo seaweed dishes appeared at the same time.

There were three types of bread: tortilla (corn tortilla), Spanish rich bread and unleavened Chilean bread. Fruits were widely eaten: chirimoya, frutilya (a kind of strawberry), lucumas (fruits of a South American tree similar to apples). Chilean cuisine, like Mexican cuisine, owes its development after the Spanish conquest primarily to the monks, who experimented a lot with local recipes and imported products.

Later, Chilean cuisine was influenced by the gastronomic traditions of countries such as France, Germany, England and Italy. Thanks to this influence, the local culinary art is the most "European" in all of Latin America. meat gastronomic south american cuisine

Traditional Chilean dishes are represented by dishes such as cazuela (stew of meat, rice, potatoes and corn), pastel de choclo (stew of corn, chicken, beef, olives and vegetables). Traditional appetizers are empanadas (cornmeal pies stuffed with cheese, meat or seafood), churascos (corn tortillas stuffed with meat) and chacarero (a dish of meat, tomatoes, chili peppers and peas). A vegetarian alternative to these appetizers are sandwiches with avocado and tomato paste.

Grilled meat dishes are widespread. A signature Chilean recipe is lomo a lo pobre ("poor man's steak" - a stew with scrambled eggs and fried potatoes).

Chile has one of the richest varieties of seafood and fish, either steamed or grilled. Along with seafood and fish that are common in other countries (salmon, sea bass, sea urchins, eels, oysters, octopuses, crabs, lobsters, squids, etc.), shellfish are caught in Chile, which have no analogues in European cuisine (“picoroco ”, “piure”).

Traditional seafood dishes are: mariscal (thick seafood soup), ceviche (pickled fish or shellfish, served chilled), manchas a la parmesan (shells baked in Parmesan cheese). Chupe (meat or seafood stew) and curanto (a dish of fish, shellfish, various types of meat and potatoes) are especially popular.

The confectionery art of Chile is represented by recipes such as alfajor (honey gingerbread), leche asada (caramelized milk dessert), macedonia (fruits in syrup), arroz con leche (rice boiled in milk with sugar and cinnamon, served chilled).

No Chilean feast is complete without wine. Chile owns large vineyards located between the ocean coast and the Andes. On the rich soil of volcanic origin, grapes grow that are not inferior in quality to the best European analogues. Fine wines from the vineyards "Concha and Toro", "Melchor", "Santa Carolina" are becoming increasingly popular all over the world.

Chileans eat a lot of fish, especially congrio (sea eel), use all kinds of empanadas (pates), love first courses, of which casuela de ave (strong chicken broth) and cherga (milk bread soup with boiled egg cut into quarters) are very popular. .

Sharoukn is cured meat ground or cut into wide strips. It is the basis of many dishes, in particular, scrambled eggs - a very common dish here.

The country has a large selection of all kinds of sweets. Cakes and large pastries are especially loved, which are prepared with sugar, nuts, jam, milk, egg yolks and thick palm honey.

Ecuadorian cuisine is nutritious and spicy soups, extensive use of corn and spices. Among the most common soups should be called kaldo de patok - soup from beef legs, timbushka - soup, including boiled whole potatoes, cabbage and peanut sauce, samkono - beef or chicken broth with upka (a kind of potato) and parsley, arrez de sibada - soup made from crushed rice grains.

The most popular corn dish is shoclotanda (a pie made from cornmeal, milk and cheese). It is cut into pieces, then wrapped in corn leaves and served as such.

All along the Pacific coast, you can try the famous sevishé fish, which is eaten raw, sprinkled with lemon juice and plenty of pepper. In Ecuador, it is served with roasted corn kernels.

Cuban cuisine. Cuban cuisine borrowed from Spanish meat dishes; from African - vegetables, green bananas and a very sweet coconut dessert; from Chinese - fig. Rice, or arros, - this name hides two dishes - simply boiled "white rice" or the same rice with black beans, olive oil and various seasonings.

Cubans eat a lot and, although their lunch very often lacks the first and compote, both of these dishes are more than made up for by the second - both in serving size and calorie content.

The most popular meat is pork, mostly stewed with spicy sauces. Cubans are generally big fans of spicy food.

Red and black are used to prepare national dishes. ground pepper, red capsicum, curry powder, Bay leaf, cinnamon, garlic, tomato puree, lemon juice, rosemary leaves, cognac, natural white wine, vinegar, mayonnaise, olives. Consuming a lot various spices However, they are very reserved about salt. Cubans love beans, corn, cassava.

Meat and fish dishes are garnished with vegetables, tomatoes, cucumbers, capsicums, green peas, green beans and potatoes. Such dishes are usually seasoned with onions, slices of ham, garlic, peppers and tomatoes. Cubans are very fond of fried eggs with rice and ripe bananas.

Karki-meshada (larded meat) is a popular dish. In a large piece of beef meat, make cuts with the tip of a knife and put pieces of ham and hard-boiled eggs into them. After that, the meat is boiled over high heat with onions, orange juice, butter, garlic.

Vegetables and fruits never leave the Cuban's table. They are eaten both in their natural form and as salads. Salads are prepared, depending on the season, by combining apples, grapes, pineapples, bananas. Pour them with mayonnaise, condensed milk or whipped cream.

Large, very hard green bananas are popular. They are boiled, then carefully beaten to soften, and eaten for dessert.

Of hot drinks, Cubans prefer coffee, and of cold drinks, fruit and mineral water and juices.

Ш from cold appetizers: butter with cheese; smoked sausages, boiled pork, Ukrainian homemade sausage; green salad, vegetable salad; natural tomatoes, natural Bulgarian pepper; peppers stuffed with vegetables; fried chickens, turkeys;

Ш from the first courses: kharcho soup; Ukrainian borscht; pickle; puree soups: pea, poultry or game, crab or shrimp; okroshka meat;

Ш from the second courses: tobacco chicken, barbecue, basturma, kupaty, lula-kebab, tava-kebab, roast beef, langet, beefsteak, escalope, fried on coals; cue balls in Kiev; the Kiev's cutlets; roast homemade in pots, beef stroganoff, chakhokhbili, pilaf, goulash;

Ш for dessert: fresh fruits and berries; compotes from fresh fruits and berries; jellies, mousses, creams; puddings, cakes; ice cream; coffee-glase.

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National features

Many strive to get to Brazil for the carnival at all costs. You should know that Brazilians are very sociable and friendly, and you should not pay too much attention to their appearance. The climate and traditions have led to the fact that most of the locals, including the elderly and children, go around in rather revealing beachwear.

In a conversation with the Argentine, the main topics will be football and politics. They are also a little frivolous and can easily be late for a meeting or forget about their promise. What should not be talked about in Colombia is drugs or war, these topics are unpleasant for the locals. In addition, the country still has a system of hierarchy and social status. In Peru, one must be prepared to pay for photographs of the local population, and theft is also rampant.

National dishes

In Brazil, they eat a lot of meat products, almost no dish can do without them. There are also a lot of seafood, they are fried, boiled, salted and even dried. The side dish will most often be black beans or rice. Separately, it is worth remembering beer, coffee and caipirinha - vodka made from cane sugar. In Chile, both fish and meat are eaten, using them to make casuelas, curantos, and empanadas. A traditionally popular dish is umita. Alcoholic drink - pisco.

In Argentina, it is impossible not to try any grilled dish. Almost everything is cooked this way. There are a lot of vegetables in Argentinean cuisine, which are usually served in the form of salads. Argentines adore gazpacho, the so-called cold soup made from mashed tomatoes and cucumbers. Of the meat in this country, beef is most consumed, it is cooked both on the grill and stewed. Many and quite ordinary European dishes - pancakes, pies and others. The non-alcoholic drink is mate tea, while wines are traditional alcoholic drinks.

To get a correct idea of the diversity of American cuisine, you need to remember that over the centuries, America was inhabited by people from different countries and continents. Because American national cuisine is an incredible mixture different tastes and traditions. It all started with traditional cuisine XVII-XVIII centuries, which quickly began to be enriched with elements of local Indian cuisine. Hence the maple syrup, corn, and sweet potato popular with Americans these days.

As the circle of nationalities represented in the New World expanded, local cuisine was gradually supplemented with new dishes. Thanks to immigrants from Italy, Germany, China, Eastern Europe and other countries and regions, culinary delights that previously had nothing to do with America became American. This is how Italian pizza, pasta and ravioli, German sandwiches (hamburgers) and sausages, etc., became traditional for Americans.

The American continent is huge in area, on its territory there are various climatic zones and many peoples live with their own traditions. Therefore, the cuisine in different parts of America has significant features. Even within the United States, which is one of the largest countries in the world, despite some national traditions, there are different culinary preferences in different states. Dividing the whole of America into 3 main parts, we also get separate directions that prevail in them. offers to consider them in more detail. To do this, let's go from the northern regions of this country to the very south in order to understand how rich the American national cuisine is, the recipes of which sometimes deserve surprise, sometimes admiration and are incredibly diverse!

North America

The dishes preferred by the inhabitants of the northern part of the continent are as simple as they are varied. In addition to the American cuisine itself, Mexican cuisine is also distinguished here, known in the world for its spicy dishes. First of all, this is the famous fast food - burrito.

Mexicans also like to eat turkey, apple pie,

stuffed sweet peppers

and such exotic dishes for us as tacos and fajita.

Speaking about the culinary traditions of the United States, it should be borne in mind that each state has its own favorite delicacies. Moreover, the preferences are so different that what is crazy in one region, in another will cause bewilderment or disgust. For example, in Alaska they simply adore steaks from deer.

And residents of Connecticut prefer pizza with white clams - the settlement of the state by emigrants from Italy affects.

Not too picky about food in Delaware. Here they cook a dish called scrapple- mix pork trimmings with cornmeal and fry this appetizing (in their opinion) mass.

Some Americanized sushi is served in the state of Hawaii. It's a piece of fried ham in rice, and the whole thing is wrapped in seaweed. This culinary masterpiece is called Spam musubi .

Well, the inhabitants of Louisiana are happy to absorb a fiery mixture of rice, all kinds of meat and vegetables under the wonderful name jambalaya .

Even these few dishes mentioned give an idea of how diverse culinary tastes can be within the same country.

Latin America

The inhabitants of this region love to mix various vegetables and fruits when cooking. Soups are usually served here for lunch, in some places they are also enjoyed with pleasure for dinner. Those liquid dishes that are eaten during the day are usually made thick by adding many components to them, the main ones being meat and vegetables. For dinner, there are lighter liquid dishes: potato broth or broth with an egg. Rice is often used as a side dish, to which fruits and roots are added.

The basis for many dishes of Latin American cuisine is corn tortillas. tortillas. However, they have become quite an independent dish.

The locals also consider iron rule adding all kinds of spices to food. In each dish there should be at least 5 types of them!

South America

Obviously, the most interesting of the cuisines of South America is. A lot of food is prepared here original dishes, among which it is worth highlighting rice soups, pumpkin pies, salsa, seafood dishes and feijoad.

In the southern part of this country, deep-fried chicken is preferred,

corn pancakes,

beef schnitzel.

It also often prepares dishes using crab meat.

In our understanding of the United States, the stereotype is firmly rooted that the inhabitants of this country, without exception, eat in fast food- establishments where they cook fast and not very healthy food. However, Americans honor traditions and often arrange family dinners at home, including festive dinners, dishes for which are prepared according to family recipes.

Americans simply cannot imagine a meal without fruit or vegetable salads.

They are served everywhere and always, whether it is morning or evening, a hearty dinner or a light snack. It is interesting that in restaurants you do not need to order a salad separately, in any case they will put it on the table and include it in the cost of the ordered dish. The same applies to the constant glass of water with ice. Much love here green salad, which is cut into large pieces. And already everyone in his portion adds spices to taste. And they are very respected here. Americans especially like garlic powder, nutmeg, cinnamon, pepper, cumin, cloves, ginger.

Residents of the States love to eat heartily and tasty, so if you find yourself in this country, get ready for a portion to be served to you from the heart.

Like us, Americans have 3 main meals. True, they are called a little differently: breakfast, lunch and dinner.

Breakfast

The average American for breakfast consumes scrambled eggs or an omelette, the key ingredient of which will be bacon. As an alternative to the latter, sausages or ham can be used. Also add fried potatoes.

If an American considers such food too unhealthy, he is almost guaranteed to have breakfast with corn flakes or cereal porridge.

After 12.00, US residents start a second breakfast, which they call lunch. In our understanding, this is lunch. Moreover, they usually eat soup with a hamburger during lunch. The latter here you can find a large number of varieties, with all kinds of fillings. As a rule, Americans have lunch right at work, so they order food from the nearest restaurant. A quarter of an hour later they have dishes with fragrant soup and an impressive sandwich on the table. In this case, food can be ordered from a Chinese or Japanese restaurant.

Dinner is perhaps the main meal of the day for Americans. It is even more like our lunch, because it includes first and second courses, as well as an obligatory salad.

For the first in the United States, broths, cream soups or fruit soups are served. Of the second courses, lean meats (beef, poultry) are popular. Initially, the food is made lightly salted and not spicy, so that everyone can flavor the dish with spices as he likes.

Vegetable side dishes are used for meat (stewed green beans, asparagus, green peas, cauliflower). Potatoes come in any form (fried, stewed, boiled). Of the cereals, only rice is eaten here, and even that should be long and brown. American pasta is less common on the table. And bread is also an infrequent guest.

Next comes the obligatory dessert. These are cakes, pies, puddings, cheesecakes, fruits and juices from them, compotes and whipped cream. Well, in the end, Americans drink a cup of coffee, sometimes tea. By the way, you can read about how to cook the famous American in the next article on, do not forget to subscribe to site updates, and also join the group in contact.

Drinks should be discussed separately. The Americans absorb them in large quantities. Starting with a glass of water with ice, which is served with every meal, and ending with a traditional American cola. As for this drink, it is drunk everywhere. But not everyone gets used to American coffee. To be honest, good coffee in the US is not easy to find, and what Americans drink on a daily basis bears little resemblance to the coffee they drink in Europe.

American national cuisine, the recipes of which are rich and varied, is not always understood by everyone. It does not have such a deep history as European or Chinese. However, it is indisputable that the culinary traditions of the United States are successfully conquering the world, and it is difficult to find such a region on the planet where it would not be possible to taste traditional American dishes.

Video - what Americans eat

I propose to watch a video story about the dishes of American national cuisine through the eyes of a Russian emigrant.

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