Also known as Mexican husk tomato

finely ground dried corn kernels that have been cooked and soaked in limewater and made into a dough used to make tortillas

Mexican fried corn flour cup topped with refried beans, lettuce and veggies

Cooked corn on the cob, smothered in mayonnaise and topped with cojita cheese, chili powder and lime juice

A stew that’s made with hominy (dried corn) and meat, garnished with cabbage, chile peppers, radishes, avocado, cilantro or limes.

This is considered the "National Dish of Mexico"

A thick, dark sauce, containing a variety of chiles, spices, fruit and nuts. Often chocolate is added.

Mexican pork slow cooked for several hours until very tender.

Main staple ingredient in Central America that accompanies nearly every dish

In Central America, this crop is grown abundantly, there are many varieties, each region has their own favorite, and is often stirred into rice.

A native berry grown abundantly in Central America that flavors dishes and tastes like a mixture of cinnamon, cloves and nutmeg,

A native squash in Central America that is crisp, delicately flavored and often sliced and simmered.

A very starchy fruit that resembles a large green banana

Thick corn tortillas filled with refried beans, cheese and pork served with cabbage, onion and carrot slaw. Signature dish of El Salvador

A dish consisting of fried black beans and rice and is considered the National Dish of Costa Rica

A special Costa Rican meal that includes rice, black beans, plantains, a salad and meat entree in one dish.

sautéd or pureed onions, garlic and bell pepper in olive oil (sometimes herbs and tomato is used) and used as a base in many dishes

The 5 countries where The Andes Mountains runs through is known as the ____________ region

Crescent-shaped, savory pastries made of dough and filled with a variety of ingredients (usually meat)

a blended green sauce used on meats and consisting of finely chopped parsley, cilantro, minced garlic, olive oil, oregano and red wine vinegar.

(Specialty of Argentina and Paraguay)

Feijoada Is the National Dish of Brazil. What is it?

A South American hot, caffeinated beverage made by steeping dried leaves of the yerba mate plant in warm water

A style of cooking native to Jamaica, where meat is dry-rubbed or wet marinated with a hot spice mixture is known as _________

True or False: South & Central America has different food customs than the United States, such as eating guinea pigs and llamas.