In this ritual, the asador is the star.
For Diego, the sous chef at Momo Soho in New York, asado is an orchestra, and the asador is the conductor, in charge of the whole thing.
It lasts for hours. Everyone talks, drinks wine, eats cheese, and salad, waiting for the conductor to get the main event ready: the meat.
Latin America is well known for its beaches where visitors get to not only enjoy balmy water and the softest white sand but also the various countries' rich cultures – each with its traditional dishes, joyous music and welcoming people.
From the crack of dawn to late at night, Hondurans heading to and from work are greeted by a now familiar sight: street stalls selling baleadas – a popular meal packed with a favorite Honduran ingredient: beans. In this case, frijoles refritos.
Chocolate means a lot to Colombians. A cocoa-producing nation, it has a long history of cacao consumption dating as far back as the Pre-Columbian era. It was first enjoyed by the Aztecs, who drank a sacred mixture of toasted cacao beans, spices, and water. From here, the concept of drinking chocolate (without cheese at this time) spread.
In El Salvador, its people transform corn into a fantastic dish known as pupusa, a specialty from Central America where it’s consumed with passion from dawn to dusk. Made with masa, pupusas are thick, spongy corn tortillas that can be stuffed with various fillings before being cooked on a clay comal or steel griddle.
The introduction of Mexican cuisine to the US came about in waves: first, in the 1800s when American soldiers stationed in Texas discovered the spicy flavors. Then in the 1900s when the Mexican Revolution drove immigrants across the border.
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