For decades, Latin culture has influenced American food and drink.

When Maricel Precilla was a child in Santiago de Cuba, her mother gave her bread and avocados. This is a dish that has been eaten in Latin American countries for centuries. But in 2015, avocado her toast became a hit in the United States, gracing many brunch and appetizer menus.

Avocado toast is an example of how Latin American food and culture has influenced American favorites such as tacos, arroz con pollo, plantains, empanadas and skirt steak.

“These are things that are very easy to replicate, they are not esoteric. .

“What’s in the chimichurri sauce?” she asked. “There’s parsley, peppers, oregano, and garlic. There’s onions. Those ingredients are familiar.

Sol y Luna’s Fried Duck Empanadas in Mountain Brook, Alabama are served with chimichurri sauce and queso fresco.(Bob Carlton/bcarlton@al.com)

Chef Bren Herrera said the great thing about Latin America is that it’s not monolithic.

“There are 21 countries that make up Latin America,” said author and activist Herrera, who hosts the national TV show Culture Kitchen. “Some countries and islands are of African descent, and others don’t draw or rely on African ancestry,” she says.

Prescilla, author Gran Cocina Latina: Latin American food, He states that the variety available in Latin cuisine is part of its appeal. Places like Peru and Brazil have so many immigrants from Italy that they have a version of the Italian dish. Sao Paulo, Brazil also has Japanese and Peruvian ceviche. ”

There are moments when Americans only talk about croque monsieur, a hot sandwich made with ham and cheese and originally served in French cafes, she said.

Old World Deli’s Cuban Sandwich – Photo Credit: Old World Deli via Yelp

And Latin influence on American culture goes beyond food.

The daiquiris, mojitos, and margaritas that give rise to cocktail culture in the United States are another example of the Latin tradition, says Presilla.

She and Herrera are happy that food is gaining popularity because it means more people are interested in the culture.

Herrera, who is of Cuban and Jamaican descent, said, “I live by this mantra that the way we know people and their culture and their history is through food.” tells the beautiful story of

Presilla of Weehawken is a member of The Culinary Institute of America’s Worlds of Flavor International Conference and Festival Advisory Board. She helps educate others about the history of Latin American cuisine.

“Latin Americans are very proud of their culinary culture,” she said.

Presilla said Latin cuisine is a mixture of cultures steeped in the legacy of slavery. She said Africa represents the food backbone of America, noting that 12.5 million people crossed the Atlantic from Africa as slaves. About 400,000 went to the United States, 4 million to the Caribbean, 4 million of her to Brazil, and the rest to Latin America. “That’s the reality,” she said.

“It’s important to understand this,” says Presilla. “As Latin Americans, we need to recognize that much of our cuisine and eating habits are tied to West Africa.”

“It’s not just the ingredients,” she said.

Jonathan Rigg, mental health counselor at Bellmawr, ponders the years he grew up eating Cuban Godmother’s arroz con pollo.

He remembers her making rice similar to Jamaican rice and peas, but with a coconut flavor.

“Rig, an Afro-Hispanic from Costa Rica and Jamaica with Panamanian ancestry, said, ‘The rice was always very good. te,” he said. .

– Josette and Walwyn Jackson run Elbita’s Cocina. This food he truck serves Puerto Rican comfort food like fried plantains, arroz con pollo, and braised beans. Alaina Potricus | abeckett@syracuse.comAlaina Potricus | abeckett@syrac

“The taste is what makes it unique,” he said of the cuisine that keeps him connected to his heritage.

Presilla recently stumbled across an interesting article about chicha morada. Punch made with Peruvian purple corn.

“I’ve been serving it for decades and every Peruvian joint has it. That’s not news,” she said. “It was there. But now, thanks to this article, it might be more trendy. So that’s how it happens.”

Herrera agreed. “Latin food in general, regardless of country, is deeply rooted in customs and traditions,” she said. There’s always a deep level of history about what happened.”

Our journalism needs your support. Register now on NJ.com.

To contact Sheila Brown: sbrown@njadvancemedia.com. Follow her on Twitter. @shaylah_brown