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| The landmass that stretches southward from the Rio Grande River to the tip of South America is known as _____. |
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| Latin America was first explored and settled by the ________. |
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| Mexican States that border the United States have land that is too dry for large scale crop production but suitable for __________. |
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| Originally, Mexico was inhabited by the _______. |
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Name three ways the Aztecs ate their food:
A)._____ B).______ C).______ |
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| A).Boiled B).Broiled C).Steamed |
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| ________ is Mexico's major crop. |
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| A _______ is a flat, unleavened bread made from cornmeal and water. |
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| ________ are turnovers made from tortillas that have been filled with meat, sauce, cheese, beans, or vegetables and deep-fat fried. |
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| Beans that are cooked until soft, mashed and fried slowly, and served with grated cheese, are called ________. |
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| Mild peppers are called sweet peppers and hot ones are called ________. |
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| _______ is a spread made from mashed avocado, tomato, and onion that may be served with tortillas or crisp corn chips. |
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| Mexican desserts that use large amounts of egg and sugar, such as caramel custard called _______, were influenced by early Spanish and Portuguese. |
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| Coffee in Mexico is served with milk and called _______________. |
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| In northern Mexico, tortillas are made with _____ rather than corn. |
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| The first meal of the day in Mexico, _______, is a substantial breakfast. |
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| A light snack, _______, is served around five or six o' clock in Mexico. |
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| The _____ were a highly civilized native tribe inhabiting South America in the 16h century. |
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| ________ is a starchy plant eaten as a side dish and used in flour form in cooking and baking throughout South America. |
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| A popular Argentine dish called ______ is made by layering spinach, hard-cooked egg halves, whole carrots, and onion slices on top of marinated beef |
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| Argentine appetizers called _________ are similar to appetizers with the same name served in Mexico. |
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| ________________, a colorful stew, contains pieces of beef, squash, tomatoes, corn on the cob and fresh peaches |
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| Chileans and Peruvians call chilies _____. |
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| ______, a corn pancake similar to a tortilla, forms the basis of a small farmer's diet in Columbia and Venezuela. |
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| ___________, a root that has little taste, is used instead of potato as a staple in the diets of Southern Colombians. |
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| ________, thinly sliced and fried until crisp, are popular Venezuelan snacks. |
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| ______ beans, which grow on the cool slopes of the Andes mountains, are a major export crop in Colombia and Venezuela. |
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| _______, a thick soup made from milk, vegetables, and shellfish, is served as a main dish in Peru. |
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| Ecuador is a producer of _______, which are featured in local dishes from bread to desserts. |
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| Brazilian dishes are given a bright yellow-orange color by palm oil called _________. |
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| Brazil's national dish, made from meat and black beans is called _____________. |
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| Foods contributed by the Aztecs are (there are ten): |
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Definition
| Peppers, Chocolate, Vanilla, Beans, Avocados, Pineapples, Tomatoes, Peanuts, Corn, Squash |
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| Foods contributed by the Spanish (there are eight: |
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Definition
| Cinnamon, Chicken, Wine, Oil, Wheat, Rice, Cattle, Cloves |
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| Typical food in Venezuela |
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| Typical food in Argentina |
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| Mexico's foods were influenced by... |
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| Brazil's foods were influenced by... |
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| Peru's foods were influenced by... |
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| Argentina's foods were influenced by... |
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| Chile's foods were influenced by... |
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| Colombia's foods were influenced by... |
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| Peru is most associated with.... |
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Definition
| Papa- staple, freeze-dried, boiled, stewed and mashed. |
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| Brazil is most associated with.... |
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Definition
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| Argentina and Chile is most associated with.... |
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Definition
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| Ecuador is most associated with.... |
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Definition
| Bananas- deep-fried, plain and sauteed |
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| Colombia and Venezuela is most associated with.... |
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Definition
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| Mexico is most associated with.... |
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Definition
| Frijoles refritos- mashed and fried alone or with foods |
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