Food From Different Countries

CARBONADA CRIOLLA (Beef Stew with Vegetables and Fruit)Country of origin: Argentina

CARBONADA CRIOLLA (Beef Stew with Vegetables and Fruit)

Country of origin: Argentina


3 Tablespoons olive oil

2 pounds of stewing beef, cut into 1-inch chunks

4 large tomatoes, chopped thick

1 green pepper, chopped thick

1 large onion

3 cloves garlic, minced

2 bay leaves

1 teaspoon oregano

2 cups canned chicken stock

3 potatoes, diced into 1-inch cubes

3 sweet potatoes, diced into 1-inch cubes

2 ears of corn, cut into 1-inch widths (or use 2 cups of frozen corn)

2 zucchini, diced into ½-inch pieces

2 peaches in ½-inch pieces

2 pears in ½-inch pieces


Heat oil in heavy pot.

Brown beef in separate batches so that all of it gets cooked. Remove from the pot and set aside.

In that same pot, cook tomatoes, pepper, onion, and garlic until soft.

Add bay leaves, oregano, and chicken stock, and bring to a boil.

Return beef to the pot, and add potatoes and sweet potatoes. Cover and simmer 15 minutes.

Stir in zucchini and corn. Simmer 10 more minutes, or until vegetables are almost soft, then add the peaches and pears.

Cook 5 more minutes.

Serve hot.

Makes 6 to 8 servings.

                    CHIMICHURRI                            (Dipping & marinate Sauce)       Country of origin: Argentina

1/2 cup olive oil2 Tablespoons lemon juice1/3 cup fresh parsley, minced1 clove garlic2 shallots (or 2 small onions), minced1 teaspoon minced basil, thyme, or oregano (or mixture of these, if preferred)Salt and pepper to taste procedure. Combine all ingredients in a bowl and let sit for at least 2 hours before serving as a dip for empanadas or to marinate & baste meat for BBQ.

Country of origin: Mexico

3 eggs, separated

1/4 teaspoon salt

1/2 teaspoon cream of tartar

1 16 oz can green chilies (Ortega)

1 lb Monterey Jack / Oaxaca cheese / your favorite

1 Cup cornmeal or flour

fat for frying

Separate eggs.

Beat egg whites until foamy, Add cream of tartar and salt.

Continue beating until white and stiff.

Carefully and slowly (so the whites don’t fall) stir in egg yolks into egg whites.

Heat fat in saucepan to medium high heat for frying.

Slice cheese into 1 inch, thin slices so they fit inside the chile without tearing the chilies.

Stuff chili with cheese.

Sprinkle flour or cornmeal on a plate, roll stuffed chilies in flour or cornmeal.

Dip into egg white mixture, all in one motion so that the chili is completely covered. Carefully lay in hot fat & fry until slightly brown, carefully turn over only once to complete cooking.

Serve hot with tomato sauce.

Country of origin: Mexico

1 can beets

2 pomegranates

1 red apple

2 bananas

2 tablespoons lime juice

1 head romaine lettuce

1 small jícama

2 oranges

1/2 cup chopped peanuts

1/2 cup orange juice

Drain and rinse beets in cold water.

Cut the tops off the pomegranates and cut fruit into quarters.

Place in a bowl of cold water and separate seeds from the membranes.

Drain seeds and pat dry.

Dip the thinly sliced apple and banana in the lime juice to prevent discoloration.

Do not peel apple.

Line a shallow salad bowl with six lettuce leaves.

Shred the remaining lettuce and place on top of the leaves.

Arrange the beet slices, peeled and sliced jícama, orange sections, apples and bananas in a decorative pattern over the lettuce.

Sprinkle with the peanuts and top with the pomegranate seeds.

Just before serving, drizzle orange juice over the salad for marination.

GARLIC SOUP (Sopa de Ajo)
Country of origin: Cuba

Serves 4-6 people

Half a head of garlic, each clove peeled and mashed

1/2 a large yellow onion, sliced thin

1/4 lb butter

6 cups of chicken or beef broth (I prefer the chicken for this)

Salt and freshly ground white peppercorns to taste

1 piece of bread, toasted, per person- can be cubed

1 raw egg per person (* optional)

In a large saucepan, saute the mashed garlic and sliced onion slowly in the butter. Don't let the garlic turn brown and bitter.

Place a piece of toast (or cubes) in each bowl and break an egg over it. Ladle the soup over the egg and toast.

(potato tortillas)
country of origin: Spain

If you like the taste of french fries, you'll love the spanish tortilla. When made correctly, the spanish tortilla is a delicious half-inch thick "cake" of fried potatoes mixed with fried eggs and onions. After cooking, the tortilla can be cut into pizza-like triangles to serve 4-6 people, or cut into squares to give a whole group a bite-sized toothpick sample.

1 cup olive oil

four large potatos (peel and cut into small pieces about 2mm thick)

salt to taste

one large onion, thinly sliced

four large eggs.

Some people add thin slices of red pepper together with the onion. Heat the oil in a 9-inch skillet, add potato pieces, one slice at a time so that they don't stick. Alternate layers of potato and onion. COOK slowly, medium flame. DO NOT FRY!! Turn occasionally until potatoes are tender, but NOT brown. They must be loose, not "in a cake". Beat eggs in a large bowl with a fork. Salt to taste. Drain potatoes. Add potatoes to beaten eggs, pressing them so that eggs cover them completely. Let sit for 15 minutes. Heat 2 tbsps of the oil in large skillet. Add potato-egg mixture, spreading quickly. Lower the heat to medium-high. Shake pan to prevent sticking (crucial step!!) When potatoes start to brown, put a plate on top skillet and flip to cook other side, adding another tbsp of oil. Brown on the other side. Can flip three or four times for better cooking.

Country of origin: Chile

2 pounds of stewing beef, cut into 1-inch chunks

4 large tomatoes

1 green pepper

1 large onion

3 cloves garlic, minced

2 bay leaves

1 teaspoon oregano

2 cups beef stock

3 potatoes

2 zucchini

2 carrots

half head of broccoli

Brown beef well, then sprinkle in garlic, bay leaves, oregano, Pour in beef stock. Add finely chopped vegetables. Cook until vegetables are soft and flavors combine. Cover and simmer 30 minutes or more. May simmer longer until ready to serve. Serve hot. Makes 6 to 8 servings.

The Facts



  • Spain produces the most amount of olive oil in the world
  • Spain also has a lot of vineyards.
  • 75% of all saffron in the world is produced in Spain.
  • A Spanish tortilla is are known as omelettes


  • Cuba has many main dishes that include seafood.
  • Spanish and African cuisine influenced Cuban food.
  • Cuba has lots of sugar cane.
  • Many fruits are grown in Cuba.


  • Argentinians eat a lot of meat, vegetables, and salads. Mucho gusto.
  • Yerba Mate is a traditionally popular beverage. It is very much like tea.
  • They serve meat in many varieties, especially beef.
  • Dinner is their largest meal of the day


  • Since Chile is such a vast country that they have many foods and drinks
  • Chile has many seafood dishes
  • Chile has many main dishes that are not influenced by spanish culture.
  • Chile is not known for spicy food


  • Most dishes are very spicy
  • Mexicans consider some of their candy to be art
  • Mexico had chocolate and gave it to the Spanish, which added honey and other spices
  • Corn is an important ingredient in mexican food


Valerio, L. "10 Amazing Facts about Spanish Food and Cuisine." Spanish Food Recipes. N.p., n.d. Web. 22, Apr. 2015.

"Recuerdos De La Familia." Recuerdos De La Familia. N.p., 14, Aug. 2012. Web. 22, Apr. 2015.

"Food in Every Country." Food in Cuba. JRank, 2015. Web. 22 Apr. 2015.

"Typical Chilean Food." Chile Food Typical Chilean Meals, Seafood, Desserts, Menu, Photos. Www.southamerica.ol, 14 Mar. 2014. Web. 22 Apr. 2015.

"Mexican Food." Mexican Food. N.p., n.d. Web. 23 Apr. 2015.

Comment Stream

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2 years ago

We didn't want add so many facts and pictures to over do it.

2 years ago

you can't get the same flavor here then in mexico

2 years ago

my favorite is the potato omelette/ it was in Vida Loca

2 years ago

This was a really nice tackk it had pictures and recipe which I liked I think you could tell the readers more about the style of cooking in these countries

2 years ago

Amazing Photos! Which meal is the most popular?

2 years ago
2 years ago

Great photos! why all the recipes?

2 years ago
2 years ago

mostly recipies and not many facts.

2 years ago

This was really good you could add more facts but still really good