Latin fmerican Culinarg Identitg in West Tampa By Jessica Lalau In a region that boasts a uniquely and proudly Span- ish atmosphere, where bilin- gual signage hangs above tire stores and auto shops and old men clutter the storefronts, afternoon espresso and ci- gar in hand, the restaurant industry is as varied as it is prosperous. Latin American cuisine ex- ists in West Tampa seeming- D. Colburn, "the gepgraphi- cal region and encompassing the nation-states of Mexico, Central America, the islands of the Caribbean and South America." However, this definition ap- plies mostly to the scholarly and academic world. The term is more ubiqui- tously used in popular cul- ture to refer exclusively to the Spanish- and Portuguese- k< U L4 0o IR~' 14A ly despite itself. It.is perhaps the most widely prevalent yet broadly misunderstood sec- tor within the entire district. Peruvian cuisine, Colom- bian cuisine, Cuban cuisine, Cuban-Chinese cuisine, and the list goes on these all fall under the designation of "Latin American cuisine," but what do these things mean? What are the differences?. It's a question that many people, Hispanics included, often find difficult to answer. That being the case, what follows attempts to settle this uncertainty and make clear to al those reading, from the curious to the well-informed to the curiously ill-informed, what exactly Latin American cuisine entails in each of its many and delicious forms. The Basics The term "Latin America" is, in the first place, a confus- ing and often misinterpreted one. Some definitions of Lat- in America include, accord- ing to Latin America at the End of Politics author Forrest speaking nations within that region, which includes some 22 countries while excluding a number of other nations and island states settled by the French and Dutch, such as Haiti and Suriname. Yet it would seem that Lat- in America is less made up of national boundaries and more simply felt. It isn't the bor- ders nor the languages that define Latin America (indeed, even within Spanish-speaking countries and the Portuguese- speaking Brazil, hundreds if not thousands of other indig- enous languages are still used today), it is in the tone and tenor of everyday life where "Latin America" can truly be experienced. It is in the heady smell of a simmering sofrito, the spiciness of a freshly pre- pared salsa, the heat of an oven in a kitchen that is filled .with family, close friends and good food. While the scene at supper time may be much the same throughout Latin America, the dishes that set the table OFFICE (813) 251-3222 FAX (813)Y 251-8222 LI CELL (813) 293-8145 REALTOR' 2502 N. Howard Ave. Suite 205 Tampa, Florida 33607 OMAR K. (KEN) LIGHTFOOT. JR. REALTOR KEN.LIGHTFOOT@VERIZON.NET Earth Charter U.S. 2008 Sustainable Business of the Year Award Recipient The Source for ... CERTIFIED GREENi" Print &MailI Solutions Print-/Design / Mail / Fulfillment Total Supply Chain Management MLI INTEGRATE' GRAPHIC SOLUTION$ Formerly MartinUtho, Inc Since 1970 505 North Rome Avenue West Tampa, Florida 33606 Fax: 813.254.5993 813.254.1553 www.mlicorp.com The dcor behind the walls at Don Pancho Villa is customary Mexican: sombreros, decorative suns, a map of ancient Mexico and a mural depicting a traditional Mexican scene. ar as different as what you would find at any table in the United States. This is due in large partbto mere geograph- ic feasibility. In landlocked countries, seafood is more rare. In a country like Chile, which consists of nearly 4,000 miles of coastline, seafood is regular fare. The nations that make up Latin America are some of the most geographically diverse and agriculturally plentiful in the world, from fresh tropi- cal fruits rendered in the lush Amazon Basin that stretches through much of Brazil, Co- lombia and Peru to the hearty grains and potatoes found in abundance throughout the mountains and plains of the Andes in Chile and Argentina to the dry deserts of Mexico. Yet while differences abound, a shared Spanish tradition brings a few com- mon characteristics to Latin American cuisine. For exam- ple, the use of the aforemen- tioned sofrito is a common trait throughout Latin Ameri- can cuisine. It is a tomato- based saut made up of on- ions, garlic and bell peppers. While additional ingredients and spiciness vary from region to region and household to household, sofrito still serves as the base for a number of dishes, including Puerto Ri- can sancocho, Cuban ropa vieja, Guatemalan black bean soup and many more. (Continued on page 3) u Turn To The Experts Who Are Proudly Located In West Tampa Get up to $1,325 Instant Cool Cash Plus A Tax Credit up to $1,500! Hurry, Carrier Cool Cash Rebates expire 6/26/09. Cali Caldeco today for all the details. DEALER 1721 N. Howard Ave. Tampa, FL 33607 72Ittp:// ww.caldeco.net CAC 042723 oTOW 'Tmr to the Experti Page 2 Section B/LA GACETA/Friday, May 8,2009 (813) 254-2211