Planalto Brasileiro

Explanation: This statement is not true because the capital was later moved. Salvador was the first capital, then Rio de Janeiro. Today’s capital is Brasilia which is located in the Brazilian Highlands. The first colonists did not make this city the capital.

The Brazilian Highlands make up more than half of the country’s landmass and are the… Rising to an average elevation of 3,300 feet (1,000 metres) above sea level, the highlands are characterized by low mountains, hilly uplands, and tabular plateaus and include Mato Grosso Plateau and Paraná Plateau.

The Brazilian Highlands make up more than half of the country’s landmass and are the main source of the nation’s abundant mineral wealth.

Located south of the Amazon River in Brazil, the Brazilian Highlands are made up of low mountains and plateaus that rise to an average elevation of 1,006 meters (3,300 feet). The Guiana Highlands are located between the Amazon and Orinoco Rivers.

South America is home to the world’s highest uninterrupted waterfall, Angel Falls in Venezuela; the highest single drop waterfall Kaieteur Falls in Guyana; the largest river by volume, the Amazon River; the longest mountain range, the Andes (whose highest mountain is Aconcagua at 6,962 m or 22,841 ft); the driest non- …

Popular South American dishes

• Ajiaco colombiano: Colombian chicken and vegetable stew.
• Anticuchos: Peruvian beef kebabs.
• Arepas: Cornmeal flat cakes popular in Colombia.
• Arroz chaufa de mariscos: Peruvian fried rice withseafood.
• Arroz con camarones: Colombian rice pilaf with shrimp.

Feijoada (Brazil) The traditional and national Brazilian dish feijoada is a stew of black beans cooked with meat (usually pork and/or beef) and served with rice, vegetables, assorted sausages such as chouriço, morcela (blood sausage) and farinheira, and a variety of side dishes including farofai (toasted manioc flour).

15 Latin American Fruits to Surprise your Palate

• Pitaya/ dragon fruit.
• Açaí (say: a-sigh-EE)
• Guavas (goiaba, guayaba)
• Membrillo (Quince)
• Tomate de arbol (Tree tomato, tamarillo)
• Nísperos (loquats, Japanese medlar, ameixa amarela)
• Physalis (Cape Gooseberry, Chinese Lantern, Colombia: uchuva, Peru: aguaymanto)
• Cherimoyas (chirimoya, anona blanca, graviola custard apple)

The basic staples remain the native corn, beans and chili peppers but the Europeans introduced a large number of other foods, the most important of which were meat from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and spices.

Flour – wheat and maize, primarily, but also local varieties depending on regional crops – is one of the most widely distributed and consumed staple food products.

Answer: latin americans take 2 or 3 hours to compete their lunch. Explanation: It take two or three hours for Latin Americans to compete their lunch. For this reason many people eat a light breakfast and a late dinner.

Cuban cuisine is a blend of African, Spanish, and other Caribbean cuisines. Some Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. This results in a blend of the several different cultural influences.

Ropa vieja

One of the most popular entrees in Cuban cuisine is ropa vieja. This stewed shredded beef dish is slow cooked in fresh tomatoes, onions, peppers, garlic and wine to create a mouthwatering meal. And following its origins, the dish is accompanied by white rice, black beans and sweet plantains.

Spices: garlic, cumin, oregano, bay leaf, salt, pepper, and cilantro. These ingredients are used in virtually all savory Cuban cooking and are a must-have in your kitchen. Since most foods are slow cooked or sautéed, having these cookware items (or similar) on hand can help you prepare excellent Cuban dishes at home.

A typical Cuba meal would consists of rice and beans, a meat and some sort of vianda (potato, yucca, or plantain). Ask the students what their Cuban Lunch consisted of (your Cuban-inspired lunch will contain beans, rice, vegetables, chicken and salad with avocado, cheese and plantains).

As opposed to roasted turkey or honey ham, the centerpiece to any Cuban holiday meal is the whole roasted pig. And instead of stuffing and yams, Cubans delight in black beans and rice and garlicky yuca. Read on for a full menu of traditional Cuban food during the holidays with all the trimmings.

Cuban is more Caribbean influenced (duh) with an infusion of colonialism from Africa, American Indian, French East Indian and Spanish cultures. Mexican food is more indigenous with a base of corn and is influenced by the Mayan and Aztec native culture. Mexican is more spicy; Cuban is said to be savory.

Mexican food uses corn and beans and spices such as chilli, oregano, chocolate, chipotle, and many more. It is a mixture of indigenous and Spanish food. Puerto Rican food has Spanish, Taino, African, and American influences and uses ingredients that are native to the land.

In 1969, Fidel Castro banned the people in his country from celebrating Christmas at all (Christmas to be Observed in Cuba). The reasoning behind the ban on Christmas was to keep the people in the sugar cane fields so that there would be a bigger harvest of sugar each year (Ojito).

Then, on December 25th, Christmas Day, Santi Clo – that’s Santa Claus to those uninitiated in Cuban speak – brings us presents. Then, because that’s obviously just not enough, on January 6th – The 12th Day of Christmas, or the Feast of the Epiphany – Los Tres Reyes Magos (The 3 Kings) also bring us gifts.

7 popular traditions and celebrations in Cuba

• Fire Festival in Santiago de Cuba (early July)
• Carnivals in Cuban provinces (late June and throughout July)
• Parranda of the remedies in Villa Clara (16 to 26 December)
• Cubadisco Festival (mid-May)
• Fiesta of the Red and Blue Majagua parties in Ciego de Ávila (early November)