Latin-inspired dishes, from appetizers to desserts, are some of the earth's most flavorful fare. Here is some background on these cuisines and their origins.

Mexican fare
Heavily influenced by Spanish cuisine, Mexican cooking includes American favorites such as burritos, tacos, and enchiladas. Yet this culture brings so much more to the table regularly using chilies, cheese, and tomatoes in innovative ways.

Cuban fare
Known for their hearty dishes, Cubans use pork, plantains, rice, and black beans in many of their meals. Cuban cooking often partners sweet and spicy sensations which tend to appeal to American tastes.

Nicaraguan fare
Grilling is a popular cooking technique in this country, where beans, rice, seafood, and corn are major staples. Gallo Pinto -- red beans and rice -- is served with most meals.

Jamaican fare
A distinctly tropical accent prevails in this cuisine which often boasts flavors of citrus, allspice, and cinnamon. Jamaican foods are also closely associated with "jerk" seasoning -- a blend of zesty spices rubbed on pork or chicken before cooking.

Argentinean fare
A South American country renowned for its cattle, and meat of all types, is heavily consumed there. Meat is often marinated and grilled, and usually paired with rice.

Puerto Rican fare
Chicken is a popular staple in this country where ground nuts are often used in sauces that complement meat and vegetables.

Floridian fare
Given that Miami is a Latin American melting pot, cuisine in Florida is influenced by Cuba, Nicaragua and even some Caribbean Islands. In Florida, native-grown citrus fruit is often mixed with fresh vegetables and spiced meats.

	Chilies - is a versatile and essential element of Latin American cooking, chilies come in dozens of varieties, all having different levels of flavor and heat.
	Cilantro - is also known as fresh coriander and is the herbal cornerstone of Latin American cuisine. It is often used in salsas, but can be added in the final stage of cooking any main dish.
Chorizo - a well-seasoned pork sausage often made with garlic, chili powder and other spices. This sausage is available cooked and uncooked in link and bulk varieties.
	Jicama - pronounced HI-ca-ma, this crisp and juicy turnip-shaped vegetable is native to Mexico. It has tan skin and white flesh, and is usually eaten raw.
Masa Harina - used like flour to make corn tortillas. It is made from dried corn kernels that have been cooked in limewater and then ground.
	Papaya - is a sweet pear-shaped fruit that is golden on the outside and dark orange on the inside.
	Plantain - a very large, firm variety of banana. Purchased green and unripe, it is used primarily for savory cooking much like Americans use potatoes. The flavor of a plantain is a mild cross between summer squash and a potato.
	Tomatillo - pronounced toe-ma-TEE-o, this common ingredient in Mexican cooking can be eaten raw or cooked and often chopped and added to salsas or dips. Wrapped in paper-like skin that must be removed before preparing, the tomatillo varies in flavor from bitter to mild and sweet.

Latino celebrations and festivals are rich and varied centerpieces of their cultural heritage honoring family and a joy for living and food is an important part of any special occasion. Celebrate the spirit of this warm and inviting cuisine using our suggested recipes.