Home / Latin America & Caribbean

Latin America & Caribbean

Discover Latin America and the Caribbean's vibrant culinary landscape, from Mexico's spicy street tacos to Brazil's churrasco and Caribbean seafood delicacies. Navigate distinctive regional preparation methods while ensuring safety across diverse climates and bustling mercados.

Countries
3+
Cities
6+
Local Foods
40+
Regional information is compiled via automated research for general guidance. Local practices, food safety, ingredients, and cultural details vary significantly. This information should be a starting point for your own research. Always verify locally. See full disclaimers for regional guides.
Report inaccuracy Report safety concern

Safety Tips

Food Preparation

  • Watch for proper cooking temperatures

    Street meat should be thoroughly cooked above 75°C/165°F with no pink meat visible, especially for popular items like Mexican al pastor, Brazilian churrasco, and Argentine asado

  • Observe safe handling of raw ingredients

    In seafood-heavy cuisines along coastal Mexico, Peru, and throughout the Caribbean, look for proper ice beds for raw fish in ceviche and proper separation between raw and cooked ingredients

  • Check acidic marinades for ceviche

    Traditional ceviche from Peru, Ecuador, and Mexico should marinade raw seafood in lime juice for minimum 15-20 minutes to allow acid to properly denature proteins and reduce pathogen risk

Vendor Selection

  • Follow local crowds and peak dining hours

    Busy food stalls with local customers in Mexico City's markets, Cartagena's plazas, or Jamaica's jerk centers ensure quick ingredient turnover and fresher preparation

  • Look for specialized vendors

    Throughout Latin America, the best vendors typically specialize in one signature dish - whether it's empanadas in Argentina, arepas in Colombia, or tacos in Mexico - suggesting expertise and quality

  • Check for clean preparation areas

    In bustling markets like Mercado Central in Santiago, Mercado de San Juan in Mexico City, or Port of Spain's markets, look for vendors with organized stations, covered ingredients, and proper waste disposal

Regional Considerations

  • Altitude affects food safety in Andean regions

    In high-altitude cities like La Paz, Cusco, and Quito, water boils at lower temperatures (85-90°C/185-194°F), so ensure foods are cooked longer for safety, especially meats and beans

  • Coastal vs. inland preparation differences

    Coastal regions from Baja California to Chile have fresh seafood traditions, while inland areas rely more on preservation methods like smoking, curing, and fermentation that affect safe consumption practices

  • Be cautious with dairy products in tropical areas

    In humid Caribbean and tropical regions, fresh cheese products (like Mexican queso fresco or Colombian queso blanco) should be consumed fresh and kept properly refrigerated

Food Culture

Latin American and Caribbean cuisine represents a vibrant fusion of indigenous American, European, African, and Asian culinary traditions, creating one of the world's most diverse food landscapes. The region's cuisine is characterized by bold flavors, colorful presentations, and communal dining experiences. Key culinary regions include Mexico's complex mole sauces and corn-based specialties; Central America's bean, rice, and plantain foundations; the Caribbean's seafood and tropical fruit focus; the Andean region's potato and ancient grain traditions; Brazil's Portuguese-influenced feijoada and churrasco; and the Southern Cone's beef-centric asado culture. Street food thrives across the region, from Mexico's taquerias to Peru's cevicherias, Brazil's pastel stands, and Caribbean roadside grills, where food is often prepared in open-air settings that invite diners to witness the preparation process.

Commonly used ingredients

Corn (Maíz/Maize/Milho/Elote)

  • Staple grain prepared in countless forms including tortillas, arepas, tamales, pupusas throughout Mexico, Central America, Colombia, and Venezuela, plus Brazilian corn dishes and Caribbean corn soups
  • Corn products should be freshly prepared, as masa can spoil quickly in tropical conditions. When buying from small producers, ensure tortillas are thoroughly cooked and consumed while still warm.

Chili Peppers (Ajíes/Chiles/Pimentas)

  • Essential flavor components of varying heat levels from mild poblanos to scorching habaneros and scotch bonnets, used in Mexican salsas, Caribbean hot sauces, Peruvian ají amarillo pastes, and countless regional dishes
  • Fresh chilies should have firm flesh and vibrant color. Dried chilies should be free of mold. Handle with care to avoid skin and eye irritation; wash hands thoroughly after handling, especially before touching face.

Beans (Frijoles/Feijão/Habichuelas)

  • Protein staple in various forms: black beans in Cuba and Brazil, pinto beans in Mexico, red beans in Central America and Caribbean, kidney beans in Peru and throughout the Andes
  • Dried beans must be thoroughly cooked to neutralize toxic compounds, especially red kidney beans. Avoid undercooked beans at high altitudes where longer cooking times are required.

Cassava/Yuca/Manioc

  • Starchy root vegetable used in Caribbean bammy, Brazilian farofa, Colombian pan de yuca, and widespread preparation as a fried or boiled side dish similar to potatoes
  • Must be properly processed to remove naturally occurring cyanogenic compounds. Bitter cassava requires extensive preparation; sweet cassava is safer but still requires thorough cooking. Only purchase from knowledgeable vendors.

Citrus (Lime/Lemon/Naranja Agria)

  • Essential acidic component in ceviche, mojo marinades, marinades for meats, and countless beverages throughout the region
  • While citrus acidity can denature proteins in raw fish for ceviche, it doesn't kill all pathogens. Best quality limes have thin, smooth skin and feel heavy for their size. Fresh-squeezed juice should be used immediately.

Weather - things to consider

Rainy Season/Hurricane Season

May, June, July, August, September, October
High humidity and rainfall across Caribbean islands, Central America, and tropical coastal regions increases risk of food spoilage and waterborne contamination

  • Be particularly cautious with seafood in coastal areas of Mexico, Caribbean islands, and Central America during hurricane season
  • Choose indoor venues over street food during heavy rainfall in cities like San Juan, Havana, and Panama City
  • Avoid raw vegetables and fruits with damaged skins that might have been exposed to contaminated floodwater
  • Check for proper covering and protection of ingredients at markets and street stalls during rainy periods

Dry Season/High Tourist Season

November, December, January, February, March, April
Peak tourist influx in Caribbean, Mexican coasts, and Central American destinations creates higher demand and sometimes lower standards at tourist-focused establishments

  • Seek authentic local establishments away from main tourist zones in Cancún, Punta Cana, and other resort areas
  • Morning market visits in Oaxaca, Antigua Guatemala, or Old San Juan offer fresher ingredients than afternoon shopping
  • Stay hydrated with bottled beverages as dry, hot conditions can mask symptoms of food-related illness
  • Street food is generally safer during this season due to lower humidity and better preservation conditions

Summer/High Heat (Northern Hemisphere)

May, June, July, August
Extreme heat in Mexico, Central America, and northern South America accelerates food spoilage, especially for dairy, meats, and seafood

  • Be vigilant about food storage temperatures at outdoor markets in Mexico City, Bogotá, and Caracas
  • Choose freshly prepared hot foods over pre-prepared cold items during peak heat
  • Consume fruit juices, aguas frescas, and smoothies immediately after preparation rather than stored versions
  • Inspect ice quality and source in beverages, particularly in smaller towns and rural areas

Winter/High Season (Southern Hemisphere)

June, July, August
Peak tourism in Brazil, Argentina, Chile, and Peru during their winter season affects food availability and preparation standards

  • Ideal time for sampling traditional stews and hot dishes like Brazilian feijoada, Chilean cazuela, and Peruvian locro that benefit from longer cooking times
  • Reserve tables at popular establishments in Buenos Aires, Santiago, and Rio de Janeiro to avoid less reliable last-minute options
  • Winter markets in southern regions offer seasonal specialties with better storage conditions due to cooler temperatures
  • Perfect season for sampling street food in São Paulo, Buenos Aires, and Lima with reduced spoilage risk

Explore Countries

Explore regions

Share This Guide

Get Weekly Food Discoveries

New local foods, cultural insights, and destination guides for curious food lovers.