Traditional Latin American Diet: History of Latin America's Rice and Beans

The traditional Latin American diet of rice and beans was believed to be first brought by the Spanish and Portuguese when they introduced long-grain rice to South America.

According to The Daily Meal, the long-grain rice later became a staple food that low-income people could readily eat. Some areas grow quinoa, amaranth, or spelt as staple grains. It is then combined with a legume such as pinto or kidney beans.

The pairing of rice and beans was believed to originate in Africa and traveled to the Americas during the slave trade. According to Chef Soraya, the pairing of beans and rice is often called "matrimonio" or "the marriage" since the combination of the two is perfect.

Aside from being affordable, rice and beans have several health benefits, such as vitamin D, iron, calcium, and fiber from the beans.

Rice and Beans in Cuba

Moros y Cristianos is the result of centuries of fighting between Moors and Christians in Spain. The meal flourished in medieval Spain and is considered to be a feast food in Cuba.

There is doubt regarding which Latin American nation came first with its version of Moros y Cristianos as Cuba always imported black beans from Mexico, and there is a Veracruzan version of the dish.

According to Taste Atlas, the dish was originally Spanish and spread to Cuba, with its strong Spanish, Caribbean, and North African influences. It was believed that the white rice represented the Spanish Christians while black beans were supposed to be the Muslim Moors.

Rice and Beans in Costa Rica and Nicaragua

Gallo Pinto is a traditional national dish of Costa Rica and Nicaragua, but many variations of the dish exist. It is a mixture of cooked and fried rice and beans combined with herbs and vegetables such as cilantro, peppers, celery, and onions.

According to Taste Atlas, it is usually served as a side dish for breakfast, lunch, or dinner and can be served with eggs or meat. The Costa Rican version uses black beans, while Nicaragua uses red beans when serving its own version. Gallo Pinto is eaten in Costa Rica with Salsa Lizano, a spicy condiment.

Rice and Beans in Peru

Tacu tacu is a Peruvian dish made of leftover rice and beans. Its name is believed to be a form of the word "takuy" from the indigenous Andean language, Quechua, meaning "to mix two things together."

The recipe of tacu tacu was created when African slaves improvised ways of using leftover rice and beans to transform it into a tasty new dish. Some ingredients, such as garlic, onion, and Peruvian spicy chili aji amarillo are added and then lightly sautee everything in a skillet.

The most basic version of the dish is rice and Peruvian canary beans. It is usually accompanied by fried plantain. Sometimes the rice is topped with a fried egg or fish, steak, or lomo saltado.

This article is owned by Latin Post.

Written by: Mary Webber

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