South America

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South America
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Central America turns to genetically modified crops Filed under: South America, Farming, Trends, Food News Last week, I listened to a story on NPR about countries in Central America, notably Honduras, that are turning to genetically modified crops as the global food crisis worsens. Honduras is the only country in Central America that has embraced genetically engineered corn. Genetically engineered corn is against the law in most of Central America where the crop has been grown for thousands of years. They ban genetically modified organisms (GMOs) to protect their many diverse varieties of corn from contamination. But with the price of corn doubling, Honduras has recently... Fun with guinea pigs: Dressed for dinner! Filed under: South America, Food Oddities, Did you know?, Holidays, Local Eating, Head to Tail Warning: this post may offend people who like cute little furry guinea pigs. A few days ago, I wrote a post about chicha morada, the amazing Peruvian blue corn drink. Thinking on it further, I am becoming increasingly convinced that Peru produces some of the best dishes in the world; with that in mind, I plan on writing a fair bit more about the wonders of lomo saltado, papas a la huancaina, and other treats. However, in the interests of total honesty, I also have to acknowledge the... Chicha morada: The perfect Peruvian pick-me-up! Filed under: Juice, South America, Restaurants, Recipes, How To Unlike Manhattan, which is revered for its cuisine, or Queens, which is famed for its ethnic variety, the Bronx is known for its outstanding little Italy, its collection of Puerto Rican cuchifrito joints, and little else. However, in my constant search for the ultimate neighborhood restaurant, I sometimes find wonderful little gems. A few months ago, I wandered into the provocatively-named "Pisac: Peruvian Food and Pizza." Having tried a few Peruvian dishes in college, I was eager to try some more, and Pisac seemed like the kind of hole-in-the-wall joint that ends up becoming a favorite. Over... Mama, make me some salchipapas Filed under: South America, Condiments, Fast Food I'm a big fan of Peruvian cuisine. It's considered one of the most varied in the world, with more dishes than French or any other. The reason for this is the cultural medley of Native Indians, Spanish, German, Italian, and other Europeans, African and Moors, Japanese, Chinese, Indian, and more. One dish that I first tried in a Peruvian restaurant, but is common throughout much of Central and South America is salchipapas. Salchipapas is a relatively simple dish of cut up fried hot dogs and French fries. Simple, until you add a few condiments like chopped pickled onions, aji hot pepper... Midnight Sausage: Lima, Peru Filed under: South America, Beef, Pork, Meat Meat market in Lima, Peru. From Flickr user ravakhan2. I'm posting images of sausage counters the world over each weeknight (and occasionally weekend) witching hour until I run out. Please use the comments section to post links to your Flickr or personal site faves, and perhaps you'll see 'em posted here late some evening. Previously-- Midnight Sausage: Saugus, MA Permalink \| Email this \| Midnight Sausage: Toluca, Mexico Filed under: South America, Beef, Pork, Meat, Mexico VIA: ilhuicamina's Flickr I'm posting images of sausage counters the world over each weeknight (and occasionally weekend) witching hour (until I run out), so please use the comments section to post links to your Flickr or personal site faves, and perhaps you'll see 'em posted here late some evening. Previously -- Midnight Sausage: Polish Village, Chicago Permalink \| Email this \| South America, Beef, Pork, Meat, Mexico Sausage Counter -- Oaxaca, Mexico VIA: johnd atl's flickrstream Previously - Midnight Sausage: Paris I'm posting images of sausage counters the world over each weeknight witching hour (until I run out), so please use the comments section to post links to your Flickr or personal site faves, and perhaps you'll see 'em posted here late some evening. Permalink \| South America, Fruit, Europe, Ingredient Spotlight Living in Argentina during high school, I ate dulce de membrillo many times before I had a clue what the sugary, dark orange paste was. I later learned that membrillo is Spanish for 'quince,' and dulce de membrillo (literally, 'quince sweet') is simply a dense quince jelly. The quince, which resembles an overgrown chartreuse pear, is a fruit native to Asia, now grown all over the world. Unlike pears, however, quince are not eaten raw (I've tried - they're sour and astringent and hard as rocks). In Spain and Argentina, dulce de membrillo is... World's biggest barbecue Filed under: South America, Beef, Newspapers, Food News Tiny Uruguay has made off with the world record for the biggest barbecue, grilling 26,400 pounds of beef in a Montevideo sports field. 1,250 cooks in chefs' white hats and aprons went through 6 tons of charcoal, using 1,500 metal barbecue stands. The barbecue was so big the fire department was called to light the grills and make sure the flames stayed under control. At least 20,000 hungry citizens paid the $3 entry fee to help eat the finished product. The April 14 barbecue, held to promote the Uruguayan beef industry, beat the previous record of 17,600... If your food were an animal, what animal would it be? Filed under: South America, Grains, Baking, On the Blogs That would have to depend on the food! I've always found it interesting when people assign animal names and characteristics to the things that they eat, so a recent blog post by Canela & Camino (in Peru!) about something as amazingly wacky crocodile bread really made me smile. According to the post, crocodile bread gets its name from its shape and texture, which absolutely makes me want to try it. Any baked good with the texture of a reptile sounds at least worth attempting. I've made tiger cake, named aptly for its lovely chocolate and vanilla...
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