La Vida Latino

The world of Latin American food is a lot more than fast-food wraps and messy tacos. “To compare all Latin American food with what Taco Bell has to offer is like saying what you get at a hawker stall is all that Asian food has to offer,” says Devin Otto Kimble, managing director of Menu, which owns Mexican joint, Cafe Iguana. “While there is nothing wrong with a chicken burrito from a fast-food chain, that item isn’t representative of the array of culinary delights available.”

Indeed, authentic New World fare is as fascinating and varied as its peoples, history of colonisation and ethnic cultures – with dishes ranging from succulent charcoal-grilled meats, to thick and savoury stews, to spicy corn- or rice-based dishes.

One of the most common Latin American fare available in Singapore is Brazilian, which is influenced by European and indigenous South American cuisines, featuring staples like rice and beans, and ingredients such as black beans, squash, coconut milk and mandioca (cassava).

A popular version is found in a churrascaria (Brazilian steakhouse), where the barbecue cooking style is called churrasco and the dining experience is similar to a buffet, where you pay a fixed price for a free flow of food. Clarence D’Souza, director of Brazil Churrasco, describes: “The passadors or meat waiters go around the restaurant and serve skewers of perfectly roasted meats like tenderloin, chicken, ham, sausage or fish. This is often accompanied by a salad bar, offering classic greens and Brazilian favourites such as Feijoada, which is a black bean and meat stew.”

Another Latin favourite, Mexican cuisine is often confused with Tex-Mex staples like tacos and burritos. Traditional Mexican fare is a wonderful interplay of varied texture, attractive colours and intense flavours, serving up largely corn-based dishes complemented with chillies, herbs, beans and tomatoes.

Some classics include the mole poblano, a famous chicken dish made with savoury chocolate and the “holy trinity of chillies” – chipotle, ancho and passila; tamales, which are steamed corn dumplings stuffed with meat or dried fruits and wrapped in a corn husk; and the carne asada, a roasted beef dish.

Begin your Latin American epicurean adventure at one of these fabulous new establishments…

For more, get a copy of Female May 09 out on newsstands now, or subscribe to Female