This is how one should address anything foreign to them, especially with food. But while I was researching on the many bizarre foods of South America, they’re pretty similar to the food we have here in the Philippines. Maybe it was because we had the same colonizers back then. We also use the different parts of the animal so that nothing goes to waste. We do the same processes in cooking the dishes, such as deep frying meat to a crisp and simmering stew to get a nice thick sauce. The main differences we have are the ingredients. Check out the list below to find out our differences and similarities with South American cuisine.
Mole Poblano (Mexico)
It’s not just chocolate sauce over meat. It contains 20+ ingredients of different spices to make this sauce. The chocolate is added last and gives it its dark color and the taste of it isn’t that prominent as the other spices. Think of a really spiced up champorado with meat in it instead of tuyo on top.
Sopa de Mondongo (Latin America)
It isn’t so different from our own callos, which is ox tripe stew. The sauce is so rich and sticky from boiling the meat for so long. What’s so great about this dish is that it has so many variations around Latin America. This is because each country has different local ingredients that they incorporate into the dish.
(click photos for sources)