Tag: Latin american food

The Mexican name for black beans is *frijoles negros*, a staple in Mexican cuisine for centuries. These versatile legumes, valued for their nutrition and earthy flavor, are central to many regional dishes throughout the country, cooked with various aromatic ingredients depending on the location.

While immensely diverse, traditional Hispanic diets often share a foundation of nutrient-dense foods like beans, corn, and fresh vegetables. So, what is a Hispanic diet, and how do its regional variations influence health and culinary traditions?

According to nutritional research, the sugar content of a plantain can increase from less than 2% when green to over 20% when fully ripe. This significant shift in composition directly answers the question, "do fried plantains have sugar in them?" by highlighting the key role of ripeness in determining sweetness.

The pigeon pea, a resilient legume cultivated for over 3,000 years, journeyed from India and Africa to the Americas via ancient trade routes. This rich history of global migration has resulted in a wide variety of names and culinary uses for this versatile pulse across the United States.

In Latin American and Caribbean countries, it is very common to enjoy guava paste sliced straight from the package. While many people are familiar with it alongside cheese, the traditional way to eat guava paste by itself is a simple and delicious snack, offering a pure taste of its concentrated tropical sweetness.

Dating back thousands of years to ancient Mesoamerican civilizations, tortillas are a staple of Mexican and Central American cuisine, often referred to as a type of unleavened flatbread. They serve as the foundation for countless dishes, from street-side tacos to hearty burritos. This versatile food item is distinguished primarily by its two main types: corn and flour tortillas.

According to nutritional data, tamales filled with lean meats or cheese can provide a significant source of protein, with a single serving offering 10-20 grams depending on the size and filling. So, do tamales have good protein? The answer lies mainly in the type of filling used, as the masa dough itself is lower in this macronutrient.

According to a DairyNews report, per capita milk consumption in Mexico is significantly lower than international health recommendations, challenging the common perception of high dairy intake. This disparity is shaped by a complex mix of cultural history, dietary preferences, and physiological factors that influence if and how much milk Mexicans drink.

Made from premium barley and hops, Malta Goya is a beloved traditional non-alcoholic malt drink cherished in Hispanic and Caribbean families for generations. Beyond its sweet, rich taste, many are curious about the nutritional profile and health benefits of drinking Malta Goya.

A standard one-cup serving of white fish ceviche typically contains over 25 grams of lean protein and is low in calories. But, is ceviche healthy to eat considering the seafood is not cooked with heat? The definitive answer balances its significant nutritional benefits with a strict adherence to proper food safety protocols.