in the United States is of Mexican descent; however, the term refers to many other cultures that also reside within the United States.


Each Hispanic and Latino culture has distinctive traditions and food practices (11). Each country has


its own history that spans over 500 years prior to colonization. This history includes different native populations with their own sets of customs and cultures.


Aztec and Mayan cultures, which predominated in Mexico and Central America around 1200–1550


BC, subsisted on maize (corn) (12). Other foods that dominated Mexican and Central American dishes during precolonial times and that are still popular today include beans, chilies, chocolate, avocado, tomatoes, squash, and various fruit varieties (12). Spaniards brought with them foods that were not only European but also African and Asian. Spanish influences on native dishes include the addition of some legumes (like lentils and chickpeas), citrus fruits, onions, garlic, rice, sugar, bananas, eggplants, meat, cheese, and lard (12). These were incorporated into native dishes; for instance, adding lard and meat to masa (corn dough) when making tamales. Thus, the Mexican cuisine that we now know is a blend of native foods and dishes and European, Asian, and African influences (as introduced by Spaniards).


Caribbean Hispanics from Puerto Rico, Cuba, and the Dominican Republic are the second largest


Latino group in the United States, accounting for about 15.5% of the Hispanic population (1). In contrast to Mexican cuisine with its predominant maize and chili dishes, Caribbean foods are less spicy and rely on plantains, yucca (cassava), pork, rice, and beans (11, 12). Spaniards introduced pork as well as foods from Central and South America, such as tomatoes, potatoes, cacao, annatto, and vanilla. From Africa and Asia came sugar cane, coffee, coconuts, bananas, mango, tamarind, and dry codfish (bacalao), among many other foods that are now Caribbean staples (12).


Central American food also has its roots in indigenous cultures, predominantly Mayan (12). When


Spaniards arrived, maize (corn) was the staple from which tortillas, tamales, and drinks were made. Other typical foods included beans, jicama, sweet potato, squashes, avocados, tomatoes, chayote squash, pineapple, and papaya. High status foods included turkey and seafood. Sauces were made from ground roasted squash seeds, chili, and annatto. Cacao was a valuable commodity that was used as currency and also consumed as a drink mixed with honey, chilies, and annatto seeds. Spaniards introduced rice, wheat, bananas, plantains, pork, chicken, and beef (12).


South American foods and dishes differ from those described above. The predominant native


civilization prior to colonization was the Inca, which differed significantly from the Maya and Aztec cultures in Mexico and Central America (12). In addition to maize, potatoes, which are native to Peru, were a staple. Other common foods were quinoa, differing tubers, seafood, llama meat, dried meat, and fish. Aside from the Inca, the Guarani culture figured prominently in parts of Argentina, Paraguay, and Brazil, and yucca was a major staple. In addition, Venezuela, Colombia, and Brazil also have significant Caribbean influence reflected in their food culture (12).


In many Hispanic countries, meal times and meal composition differ from those typical in the United


States. Breakfast (desayuno) typically consists of a light meal. Lunch (almuerzo) is typically the main meal of the day. In some countries, both adults and children have a two-hour break midday to return home and eat lunch, followed by a nap (siesta) for adults. In the late afternoon or early evening a light snack is consumed (merienda), comprised of coffee and rolls or sandwiches. Dinner (cena) can be as late as 9 PM, and it may be light or heavy, depending on the tradition. When Hispanics move to the United States they adopt the three-meal-a-day tradition and composition (11).


There are many publications that discuss the food practices of each of the Hispanic subgroups, some of which are listed in the Reference section. For information about local ethnic group food practices,


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