Latin America’s Real Superpowers Are Chimi, Ceviche and Guac
Cuisine is a reason to fall in love with a region that offers some of the world’s most exciting food scenes.
Peruvian Nikkei chef Mitsuharu Tsumura of Lima’s Maido, ranked #2 on this year’s list of Latin America’s best restaurants.
Photographer: Cris Bouroncle/AFP/Getty Images
Whether it’s ceviche, tacos or empanadas, Latin America’s cuisine transcends frontiers.
Food is one of the few areas where the region can be considered a superpower, not just because of its historic role as a supplier of multiple commodities from coffee to avocados and beef but also because of its growing influence on haute cuisine. This translates into more demand for its products, attracting local and foreign tourists to the hospitality industry and spreading the popular notion that food here is more than just nutrients to survive; it’s a way to socialize and bond with others, and a potent source of “soft power.”