Latin American Cuisine and Ingredients

La gastronomía de América Latina es una rica fusión de influencias precolombinas, europeas y africanas. Cada país tiene sus platos típicos, como las tortillas y tacos en México, las arepas en Venezuela, el pastel de choclo en Chile, el tacu tacu en Perú, el locro en Argentina y la feijoada en Brasil. Estos platos reflejan la diversidad cultural y la historia de la región.

Which cultures influenced Latin American cuisine during the colonial period?

• Middle Eastern and European

• Asian and African

• European and African

• Native American and Asian

What was the primary diet in Europe before the Germanic invasions?

• Fruit-based

• Meat-based

• Vegetable-based

• Cereal-based

What are the two staple ingredients in traditional Latin American cuisine?

• Rice and beans

• Maize and beans

• Wheat and rice

• Potatoes and maize

Which Mexican dish is made with a tortilla and can be filled with various ingredients?

• Tacos

• Pozole

• Tamales

• Enchiladas

What is the main ingredient in Venezuelan arepas?

• Rice

• Maize

• Wheat

• Potatoes

Which Colombian dish includes sweet corn dough with raisins and cheese?

• Tamales

• Arepas

• Bandeja Paisa

• Envuelto de Mazorca

What is the main ingredient in the Chilean dish 'Pastel de Choclo'?

• Beans

• Rice

• Maize

• Potatoes

What is the Peruvian dish 'Tacu Tacu' primarily made of?

• Rice and beans

• Fish and rice

• Maize and chicken

• Potatoes and meat

What is the main ingredient in the Argentine dish 'Locro'?

• Beans

• Rice

• Maize

• Potatoes

Which Brazilian dish is made with black beans and various meats?

• Feijoada

• Moqueca

• Churrasco

• Acarajé