Latin flavours

The Latin cuisine is particularly special because the ingredients used need a long time to cook.

Latin cooking means 1 day of cooking, in contrast to the Mediterranean food where one dish can be completed in 10 minutes.

The outstanding part of the cuisine is the fresh and spicy taste the food has. Most commonly used spices ate cilantro, chili and lime, which give the food a rough and primitive taste.

During the HUB World Cuisine events, you will get to taste:

Tacos

A traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils.

Mole 

Mole is one of the most representative dishes of Mexico, especially for major celebrations. Ninety-nine percent of Mexicans have tried at least one type of mole. The dish enjoys its greatest popularity in central and southern Mexico, but simpler versions of mole poblano did make their way north. However, northern versions are far less complex and generally used to make enchiladas.

The consumption of mole is strongly associated with celebrations. In Mexico, to say “to go to a mole” (ir a un mole) means to go to a wedding.  Mole has a strong flavor, especially the dark ones and is considered to be an acquired taste for most. This has spawned another saying, “en su mero mole”, which means something like “one’s cup of tea”.

Plantains

The fruit they produce is generally used for cooking, in contrast to the soft, sweet banana (which is sometimes referred to as the dessert banana). There is no formal botanical distinction between bananas and plantains, and the use of either term is based purely on how the fruits are consumed.

There is nothing better for spicing up your summer than a perfectly prepared South American dish.

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