Whenever the word "Hispanic" comes up, it's hard not to think about the delectable Hispanic cuisines that come with the culture. Most Hispanics, if not all, can cook and this is one way they express their love towards family and friends.

For those who are not familiar with the diversity of the Hispanic culture, it might not be as easy to spot the differences in cuisine from one region to another and you might think most Hispanic cuisines originated in Mexico since about 63 percent of Hispanics in the U.S. are of Mexican descent, but that is far from the truth.

To get to know more about the diversity of food in Latin America, let us take a gastronomic journey with these seven must-try Hispanic cuisines:

Churrasco

If you live in Latin American countries such as Argentina, Bolivia, Brazil, Chile, Colombia, Guatemala, Nicaragua and Uruguay, you may have eaten this dish more than once in your life. Churrasco is a Portuguese and Spanish term which refers to beef or grilled meat and the restaurant serving this prominent Hispanic cuisine is known as a churrascaria (steakhouse). There are many restaurants in Brazil called espeto that serve all-you-can-eat churrasco buffets, with waiters slicing meat onto patrons' plates.

Empanada

A staple snack in Latin American cuisine, empanada (pastel in Brazilian and Portuguese and salteña in Bolivia) is served either baked or fried and is stuffed with meat, cheese, huitlacoche ("corn smut", a delicacy in Mexico), vegetables or fruits, and many other fillings that come either in savory and sweet versions.

Tamal

Tamal, or Tamale in English, is a staple Hispanic cuisine among Latin American countries. It is known as huminta in Peru, Argentina, Ecuador, Bolivia and Chile. Tamal is one of the oldest cuisines in Latin America. This traditional Mesoamerican dish is made using masa (starchy, corn-based dough) and filled different fillings such as meats, cheeses, fruits, vegetables or chilies. It is wrapped in corn husk or banana leaves, then steamed or boiled.

Chipá

This small, baked cheese-flavored roll is a widely-popular snack and breakfast food in Latin America. Brazilians call it pão de queijo while Colombians call it pandebono, and in Coast Region of Ecuador it is called pan de yucca. It is also consumed in Paraguay and Argentina (called chipa'í or chipacitos and Bolivia (called cuñapé). Paraguay's Coronel Bogado city is considered the National Capital of the Chipá.

Feijoada (Brazil)

If you're in Brazil, you will more likely encounter Feijoada. This traditional and national Brazilian stew is made from black beans cooked with meat which is usually pork or beef. It is best served with rice, vegetables, assorted sausages such as chouriço, morcela or blood sausage and farinheira. Oftentimes, it comes with a variety of side dishes including farofai (toasted manioc flour).

Mole poblano (Mexico)

Simple may it seem, this famous Mexican sauce contains around 20 ingredients, but the most notable are chili and chocolate. The generic name for a number of sauces used in Mexican cuisine is called mole, but mole poblano is probably the most popular of all varieties, and is often considered as the country's national dish. This dark sauce is usually topped over roasted turkey and often served at special occasions.

Bandeja paisa (Colombia)

Bandeja paisa, a platter-style meal served in a large, oval-shaped tray and consists of a generous variety of different foods, is popular in the Antioquia department of Colombia and the Paisa region. If you're a small-eater, consider sharing this meal with a friend. This Hispanic cuisine is made up of traditional items which include red beans, pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain, chorizo, arepa (flatbread), hogao sauce, morcilla (black pudding), avocado and lemon.

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