Top chefs say Latin America will become culinary superpower
Top chefs say Latin America will become culinary superpower
By Agence France-Presse
Saturday, May 25, 2013 17:00 EDT
The world’s top chefs say it’s only a matter of time before Latin America, home to Brazil’s black bean stew “feijoada,” Peru’s refreshing raw fish “ceviche” and Mexico’s street tacos, cooks its way into gastronomy’s elite.
Spanish pastry king Jordi Roca and Danish chef Rene Redzepi, who runs the kitchen of Copenhagen’s famed Noma restaurant, praised the growing recognition of the region’s diverse cuisine.
“It’s a question of time for (Latin American chefs) to reach the top because, to me, they already are at the same level as Europe,” Roca, whose El Celler de Can Roca was named the world’s best restaurant by British magazine Restaurant, told AFP.
Latin America is at the “vanguard” of cuisine, with Mexico, Brazil and Peru leading this culinary boom in a region where “popular food is deeply rooted and very rich,” he said.
For the Spanish chef, Latin Americans are mixing history, tradition and indigenous tastes with creativity and cutting edge techniques. The use of cilantro or acidic and spicy flavors give it another edge.
More:
http://www.rawstory.com/rs/2013/05/25/top-chefs-say-latin-america-will-become-culinary-superpower/
= new reply since forum marked as read
Latin American culinary is very rich and diverse, indeed. And by coincidence, I've just had feijoada for lunch 
