Latin American cuisine is more than just food — it’s a story of history, culture and innovation. From ancient indigenous farming techniques to globally recognized signature dishes, the flavors of Latin America continue to shape the culinary world. The Latin American Cuisine Summit — which since last year, has shifted to a virtual event to make it even more accessible to attendees –brings together industry professionals to explore the diverse traditions, techniques and ingredients that define this vibrant cuisine.
In this Q&A with Ana Sofia Sada Cervantes, assistant professor, culinary arts, at the Culinary Institute of America, we dive into how Latin American culinary traditions continue to influence global dining, how chefs can balance authenticity with innovation and what the CIA hopes attendees will walk away with from the Summit.
What is the main goal of the Latin American Cuisine Summit, and what can attendees expect to learn?
The main goal of the Summit is to bring industry professionals working in culinary, pastry, beverage and foodservice together to explore and gain insights into Latin American culinary traditions. Attendees can expect to learn from culinary experts who are experts in regional Latin cuisines — including signature dishes, and traditional techniques and cooking methods, as well as the cultural influences that created the region’s cuisine.
Attendees can also expect to learn about the benefits of using local ingredients and elevate their menus and dishes by using these, while still incorporating traditional techniques. They will learn about menu development and how to showcase Latin American flavors while applying modern approaches to traditional dishes and techniques. This Summit offers an opportunity for professionals to expand their knowledge about people who are just very knowledgeable and in love with Latin American cuisine.
How does the summit highlight the diversity of Latin American culinary traditions, and how do you choose which countries or regions to feature?
The Latin American Cuisine Summit showcases the rich expanse of Latin American culinary traditions by featuring a wide variety of regional cuisines, each with its unique history and cultural influences. The selection of countries and regions to highlight is thoughtfully selected to represent this expansiveness.
From the indigenous flavors of Peru to the European-influenced dishes of Argentina and Uruguay, the attendees experience Latin America from left to right. During the Summit we explore all the different culinary influences by demonstrating how all the different indigenous ingredients and cooking methods have blended with European, African and Asian influences.
This provides attendees an understanding of how Latin American cuisine has evolved. A great example of this is how Peru’s ceviches have used indigenous ingredients with techniques that were brought over by Chinese immigrants.
The way that we choose the countries or regions that we feature is simply by taking culinary significance, cultural representation and global influence into consideration, meaning that we’re looking for cuisines that have made an impact internationally.
We try to focus on the attendees having a great experience, one that celebrates the breadth of what Latin American regional and cultural traditions are.
How do Latin American traditional cooking techniques, food traditions and signature dishes continue to influence the global culinary landscape?
Latin American traditional cooking techniques, food traditions and signature dishes have significantly influenced the global culinary landscape in several ways:
- Introducing indigenous ingredients and techniques that have made an impact globally. A great example is the milpa farming system, or what we like to teach here in our Degree Program in the Cuisine of the Americas class about the “Three Sisters.” This system involves growing corn (maize), beans and squash together. The great advantages that this has for sustainability and the ecosystem is amazing. What happens with this way of farming is that the corn acts as a structure for the beans to climb and as a wind breaker, then the beans add nitrogen to the soil benefiting other plants, and finally the squash retains moisture in the soil and prevents weeds, so they all benefit from each other. More than just a farming technique, this is often seen as something cultural and spiritual.
- Globalizing signature dishes such as the example of Mexico where they have made tacos, guacamole, churros and tamales popular worldwide. People all around the world now enjoy these foods and have now become a part of the world’s culinary culture.
- Culinary international recognition has put Latin America on the world’s map. Countries like Peru and Mexico have made their way into global appreciation by positioning themselves amongst other countries like France in the UNESCO as an Intangible Cultural Heritage of Humanity. This recognition was given to Mexico in 2010, only the Mediterranean Diet and Japanese Cuisine have this recognition in the world. This really put Mexico on the map as one of the most diverse and culturally traditional countries in the world.
- Fusion and adaptation in global cuisines as well as influence on modern culinary practices around the world have showcased Latin America as one of the most diverse cuisines on the planet. Chefs all around the world have taken inspiration from Latin America, from flavors, ingredients and techniques and have used them in modern day dishes in their restaurants. The global food scene has definitely been impacted by the uniqueness of Latin ingredients, dishes and cooking methods that will continue to inspire chefs and food aficionados around the world.
What are some key strategies for adapting Latin American dishes to different restaurant concepts and service styles while maintaining authenticity? What does it mean to maintain authenticity in today’s culinary landscape?
Adapting Latin American dishes to diverse restaurant concepts and service styles while preserving their authenticity requires a mindful balance between innovation and tradition. I would first start with one of the most important things, which is understanding and respecting traditional flavors. I really think that if chefs are going to use traditional recipes from any Latin countries, they really need to study these recipes and techniques to fully understand the significance that they have culturally and what the flavor profile should be. Another thing that is extremely important is the use of traditional ingredients. You want to be able to source these ingredients from purveyors that have the ability to locally source these ingredients. While maintaining traditional flavors, it’s important to modify cooking techniques to suit contemporary service styles. For instance, transforming communal dishes into individual servings can align with fine dining formats without altering the core essence of the dish.
Maintaining authenticity today involves honoring the origins and cultural significance of dishes while allowing for personal interpretation and contemporary presentation. It’s about preserving the integrity of traditional flavors and techniques while making them accessible and relevant to modern diners. This balance respects the past and embraces the evolving nature of culinary arts.
Adapting Latin American cuisine for a variety of restaurant settings requires a deep respect for its traditions, a commitment to quality ingredients and a thoughtful approach to innovation. Authenticity, in this context, is about honoring the essence of the cuisine while engaging thoughtfully with contemporary culinary practices.
How can chefs balance innovation with tradition when developing Latin American-inspired menus that appeal to today’s diners?
Chefs can balance innovation with tradition when developing Latin American-inspired menus by taking several things into account. They should respect core ingredients and techniques and maybe instead of completely reinventing traditional recipes chefs could update them with contemporary presentations, different local ingredients or create a fusion with different elements from different cuisines while still maintaining the essence of the dish. The use of local and seasonal ingredients is key to sticking to modern tastes and sustainability trends.
Chefs can introduce international flavors and techniques without overshadowing the cultural roots of the dish. For example, using Asian fermentation techniques in traditional Latin sauces or reimagining tacos with unexpected fillings while keeping the tortillas handmade.
I think that when there’s a story behind the dish, it helps foster a better cultural connection. This way, you’re educating diners about the history and significance of the dishes enhances appreciation for tradition while making new interpretations feel authentic rather than gimmicky.
It’s also important to modify for modern dietary needs and preferences. Chefs should be considering adaptations of traditional recipes to accommodate vegan, gluten-free or health-conscious diners. This allows for inclusiveness while maintaining the spirit of the cuisine. By thoughtfully blending heritage with creativity, chefs can craft menus that honor Latin American culinary traditions while exciting modern-day diners.
Join the conversation at the next CIA Latin American Cuisine Summit on March 25 at 12 p.m. ET, when Melissa Guerra, self-taught culinary expert, food historian, and 8th-generation Texan, will demo Crispy Beef Sweetbreads Tacos with Chiles Torreados from her South Texas farmhouse kitchen, and Lizzy Freier, director of menu research at Technomic, will provide expert insights on menu trends and how Guerra’s dish fits into today’s culinary landscape. Register today.
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