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The past provides a vast 'new' culinary continent to explore, especially in the world of Latin American food traditions. The influence of Latin America people goes far beyond the way we view food and drink in America. Colorful, spicy and full flavored—Latin American cuisine is gaining popularity as one of the fastest growing food trends worldwide.  If you watch the latest cooking shows or read food articles you already know that every chef, food writer, or food TV personality is either an “expert” on the subject or enthusiastically introducing their audience to a Latin inspired dish.  Top American chefs are incorporating these vibrant flavors into fancy menu items.  Once little known delicacies like Yuca and Plantains are now common place along side French fries.  Exotic dishes such as Seviche, Ropa Vieja are popping up on the menus of casual and trendy-fine dining restaurant across America. (Even here on St. John, however, we were the first to feature post-new Latin cuisine--authentic with our unique interpretation). 
 

Both being raised in Brooklyn, Rose and I had the good fortune of growing up around the World’s population, including people of Hispanic heritage; People from Columbia, Brazil, Dominican Republic,  Mexico, Argentina, Guatemala, Colombia, Ecuador, Puerto Rico, Peru, Costa Rica, Mexico, Venezuela (I even have half Cuban first cousins).  We love exchanging family heirloom recipes and sharing in different Latin food traditions. When I refer to Latin American food traditions, I’m  not referring to a particular race or place since a person of Latino or (politically correct) Hispanic heritage can be of any single race or a mixture thereof: white  / Caucasian, black / African American, Asian, Native American, or Pacific Islander.  Just like the colorful people that make up the World’s Latino population, Latin American cooking styles spans a vast region consisting of South and Central America, the Hispanic Caribbean, and Mexico. (Too many unique culinary traditions to just clump together.) I use the term Latin American cuisine to refer to the foods and cooking styles that are “common” to many of the  countries and Island nations influenced by pre-Columbian Native American, African, Iberian and

Europeans.  Before the European explorers “discovered” South America and the Caribbean islands, the indigenous people already had a successful civilization. They were avid farmers cultivating an impressive variety of crops. They were the engineers of a sophisticated irrigation system even for our times.  These resourceful people made efficient use of the steep Andean mountain slopes by terracing the cliffs on down to maximize planting space. (A technique that is still used worldwide).  They grew corn, chocolate, chili peppers, (potatoes), and spices.  The Europeans—namely the Spanish and Portuguese—brought to the culinary table cattle (pigs, cows, goats), wheat, and salt cured cold water fish and a rich history of “old world” traditions. The African slaves added to the simmering pot their skill for seasoning and their great ability to take scraps and turn them into something special.  My mother calls this gifted-skill “pot magic and elbow grease.”  And Chef Rose Adams has this gift. It took several centuries and culinary wisdom for theses ingredients to weave their way into the wonderful dishes that we love and enjoy today. The foods are all vibrant and delicious.  Latin cuisine derives from a diverse history of multi-cultural influences.  It encompasses the Aztecs, Maya, European colonizers and African slave influences.  Common ingredients include corn, chilies, and legumes, tropical roots and tubers. 
 

Cooking techniques—stewing, frying, and intense seasoning are typically African.  While masa, (maize-based dishes such as pastels, blue draws, tamales, etc.) and the use of banana leaves, can be traced to both the earlier indigenous people and African slaves.  The diversity that exists throughout Latin America translates to a wide array of seemingly endless food and drink items;  with each region / island nation having their own traditional dishes. Each Island nation / and country has a unique styles. You can see and taste it via their traditional dishes.  However, there are several similarities in Latin cuisine.  Common ingredients include tomatoes, cilantro, hot peppers, and citrus; but the way they are used—different ratios, raw verses cooked, whole verses pureed—makes  the  flavors  unique.   For

 example, sofrito, a aromatic Latin blend of slow sautéed vegetable and herbs (namely sweet peppers, cilantro, oregano, garlic, and tomatoes), primarily used  in Cuban and Puerto Rican cooking (but now borrowed by Dominicans, and Costa Rican, and now American chefs)  that imparts that distinct Caribbean-Latin flavor.  We call this classic all-in-one ingredient the holy trinity of Caribbean Latin cuisine.  When we say our dish has a “Latin essence” it typically contain our homemade sofrito / adobo / mojo.  

The following are a few common dishes or table essentials found throughout Latin America:  arroz dishes are rice based dishes like, arroz con pollo, and paellas;  Adobo spice or marinade (not the store bought stuff); sausages, Chorizo being the most popular;  tropical fruits (mango, avocado, guava, plantains), Yuca (boiled or fried), Empanadas, queso fresco / blanco, Seviche and salsas such as Chimichurri from Argentina and Mojo for Cuba and Puerto Rico (you have to try our version); one pot stews like the classic sanchocho (a culantro / cilantro-infused vegetable and poultry stew usually colored with annato). Dulce de Leche and Flan are both perfect sweet endings.

We pay homage to the Latin American & Caribbean food traditions on Latin Nights on Wednesday and Thursdays at Sweet Plantains Restaurant in St. John US Virgin Islands.  I hope  I’ve titillated your appetite to visit us and enjoy these once exotic flavors for yourself.  Your meal will be even better when paired with a big Chilean Cabernet or Malbec from Argentina; wines produced from the same regions where Latin cuisine was inspired.

TROPICAL AMBIANCE / AUTHENTIC FLAVORS / COOL LIBATIONS
16118 little plantation, coral bay, st. john, usvi / tel: 340-777-4653 / em: roger372@hotmail.com