Chefs on every continent are planning to embrace “Cuisine Latino” as the world prepares for the Summer Olympics to be held in Brazil in 2016.
As a result, the cuisine of both Central and South America will move to centre stage and emerge as a leading culinary trend. Yet few chefs are familiar with Latin cuisine beyond tapas, tacos and burritos.
To rectify this situation both the Culinary Institute of America and the American Culinary Federation are embracing this rich, but underappreciated, culinary heritage at conferences to be held during 2015-2016.
As a teaser, did you know that ceviche is a Peruvian invention? Or that barbecue is a Caribbean creation? Or that the Caesar salad was invented in Mexico? Or that fish and shellfish are favourite Latin ingredients?