DIFC , Financial Centre , Dubai, UAE

04-4227898

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Argentinian Restaurants, Latin American Restaurants


Jumeirah Beach Hotel , Jumeirah , Dubai, UAE

04-3480000

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Latin American Restaurants, American Restaurants


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Al Mina Road , Bur Dubai , Dubai, UAE

04-3460111

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Latin American Restaurants, American Restaurants


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Latin American Restaurants

Latin American Cuisine consists of foods, beverages. The cooking style is familiar to many countries and cultures in Latin America. Latin America is has different area of land that holds different cuisines that vary from nation to nation. Some of items that includes in Latin American cuisine are maize-based dishes like tortillas, tamales, pupusas and various salsas and other condiments such as guacamole, mole, chimichurri, pico de gallo, and pebre. These spices give Latin American cuisines a distinct flavour. But still each country of Latin America tends to use a different spice and those that share spices tend to use them at different quantities. This leads for a variety of cuisines across the land. Sofrito, a culinary term that originally referred to a specific combination of sauteed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs. Latin American beverages are just as special as their foods. Some of the beverages can even date back to the times of the Native Americans. Some of the popular beverages are mate, chicha, atole, pisco, horchata, cacao and aguas frescas. Desserts in Latin America are Cuisine is generally very sweet in taste. They include dulce de leche, alfajor, Teja rice pudding, tres leches cake, and flan. Information about Native American cuisine comes from a great variety of sources. Modern day native peoples retain a rich body of traditional foods, some of which have become iconic of present-day Native American social gatherings like fry bread. Foods like cornbread are known to have been taken into the cuisine of the United States from Native American. Documents from the early periods of relation with African, European, and Asian peoples allow the recovery of food practices which passed out of popularity in the historic period. Archaeological techniques, particularly in the sub disciplines of zoo archaeology and paleoethnobotany, have allowed for the understanding of other culinary practices or preferred foods which did not survive into the written historic record. Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The traditional cuisine consists of food from the Maya, Lenca, and Pipil people, with a European twist in most modern dishes. Many of the dishes are made with maize. El Salvador’‘s most notable dish is the pupusa, a thick hand-made corn flour or rice flour tortilla stuffed with cheese, refried beans, chicharrón, and/or loroco. There are also vegetarian options, often with ayote, or garlic. Some adventurous restaurants even offer pupusas stuffed with shrimp or spinach. Two other typical Salvadoran dishes are yuca frita and panes rellenos. Yuca frita, which is deep fried cassava root, served with curtido and pork rinds with pescaditas. The Yuca is sometimes served boiled instead of fried. Panes con Pavo is warm turkey submarines. The turkey is marinated and then roasted with Pipil spices and hand pulled. This sandwich is traditionally served with turkey, tomato, and watercress along with cucumber, onion, lettuce, mayonnaise, and mustard. A lot of Salvadoran food is served with french bread, or pan frances in Spanish. Africans brought many of their traditions and cooking techniques. They were often given less desired cuts of meat including shoulder and intestines. A dish called Menudois was derived from the habit of the Spaniards of giving the slaves cows’‘ intestines. Slaves developed a way to clean the offal and season it to taste. Slaves in the southern United States also did the same thing to the pig’‘s intestines which was given to them. In South America, the scraps of food the landlords did not eat, and by mixing what they got they usually ended coming up with new plates that nowadays have been adopted into the cuisine of their respective nation. Europeans brought their culinary traditions, but quickly adapted several of the fruits and vegetables native to the Americas into their own cuisines. Europe itself had been influenced by other cultures, such as with the Moors in Spain, and thus their food was already a mix of their world. The European influence for Latin American cuisine mainly comes from Spain, Portugal and Italy to a lesser extent France, although some influences from cuisines as diverse as British, German and Eastern European are also evident in some countries’‘ cuisines. A wave of immigrants from Asia like China and Japan also influenced the cuisine of Latin America. The Chinese brought with them their own spices and food-styles, something that the people of Latin America accept into their tables. Not only that, but several Asian restaurants also adapted a whole lot of Latin American food-styles into their own. This case can clearly be seen in the Peruvian chifa. Caribbean cuisine is a fusion of African, Dutch, Amerindian, French, Indian, and Spanish cuisine. These traditions were brought from the many homelands of this region’‘s population. In addition, the population has created from this vast wealth of tradition many styles that are unique to the region. Seafood is one of the most common cuisine types in the islands, though this is certainly because of their location. Each island will have its own specialty. Some prepare lobster, while others prefer certain types of fish. The island of Barbados is known for its flying fish. Another Caribbean mainstay is rice, but you’‘ll find the rice on each island may be a little different. Some season their rice, or add peas and other touches - like coconut. Sometimes the rice is yellow, but other times it is part of a dish. Though it comes in many forms, it is a common side dish throughout the region. North American cuisine is a term used for foods native to or popular in countries of North America, as with Canadian cuisine, Cuisine of the United States, and Cuisine of Mexico. It has influences from many international cuisines, including Native American cuisine and European cuisine. The cuisines of nearby Central America and the Caribbean region — sometimes grouped with the North American continent — may be considered part of North American cuisine in the technical sense that they are not assigned to their own continents. Belizeans of all ethnicities eat a wide variety of foods. Breakfast consists of bread, flour tortillas, or fry jacks that are often homemade. They are eaten with various cheeses, refried beans, various forms of eggs or cereal, topped off by milk for younger ones and coffee or tea for adults. Eating breakfast is called "drinking tea". Midday meals vary, from lighter foods such as rice and beans with or without coconut milk, tamales, panades, and meat pies, escabeche, chirmole, stew chicken and garnaches to various constituted dinners featuring some type of rice and beans, meat and salad or coleslaw. In the rural areas meals may be more simplified than in the cities; the Maya use recaudo, corn or maize for most of their meals, and the Garifuna are fond of seafood, cassava and vegetables. The nation abounds with restaurants and fast food establishments selling food fairly cheaply. Local fruits are quite common, but raw vegetables from the markets less so. Mealtime is a communion for families and schools and some businesses close at midday for lunch, reopening later in the afternoon. Conversation during meals, unless the topic is important, is considered impolite. The main staple, known as Gallo Pinto, consists of rice and black beans, which in many households is eaten at all three meals during the day. Other Costa Rican food staples include corn tortillas, white cheese and picadillos. Tortillas are used to accompany most meals. Costa Ricans will often fill their tortillas with whatever they are eating and eat it in the form of a gallo. White cheese is non-processed cheese that is made by adding salt to milk in production. Picadillos are meat and vegetable combinations where one or more vegetables are diced, mixed with beef and garnis