Latin American Cuisine Quotes

Being Latina, I'm super close with my family. I love them, and I love spending time with them. I love being at my grandma's house and eating her food.

I'm extremely proud of being Latin; it's a big part of my life. It's not something I outwardly promote, just like I don't outwardly promote that I have green eyes and blonde hair. It's a part of who I am. I love the richness of the culture I grew up within.

I wanted to get away from the Mexican vernacular and do more 'nuevo Latino.' Americans are starting to understand regionality in Mexican food. It is very regional in terms of ingredients.

I don't eat Puerto Rican food in L.A. because it's just too much, too addicting, but I know how to cook, so I can easily make it. I just choose not to because you never stop! I think my favorite would be pollo guisado con arroz blanco y habichuelas. I love tostones, I love maduros! I can eat rice and beans all day long!

My favorite Dominican dish to indulge in is anything with crab.

My mother likes what I cook, but doesn't think it's French. My wife is Puerto Rican and Cuban, so I eat rice and beans. We have a place in Mexico, but people think I'm the quintessential French chef.

I'm really Americanized. The only real Latina thing I do is cook rice and beans with chuletas and tostones. I do the healthier version of what my grandmother would have made: a lot less salt, a lot less fat, a lot more vegetables. Sometimes I serve it with brown rice, which is, like, sacrilegious.

I'm half Puerto Rican and every Friday we have rice and beans and chicken in my house - so that's like a very Latin staple. It's just so comforting. I look forward to every single Friday because I just can't wait for my rice and beans and chicken.

I adore gelato; it's a pleasure I shared for years with my friend Gabriel Garcia Marquez.

Some of the best cooks that I've cooked with, whether it's in New York or Chicago or even here in Philadelphia, are actually Ecuadorians. And there's something about their palates that really just inspires me, and has a really deep sense of flavor.

I love South American food, and I haven't really been down there. I really need a vacation.

The first day that I get to Fort Myers, there was a newspaper down there. The newspaper said, 'Puerto Rican hot dog arrives in town.'

When I was a teenager, I worked in New Orleans for a chef named Paul Prudhomme. That was a very important time in my life as a chef. I developed my palate and learned a lot. And here I am now. I specialize in modern Mexican and contemporary Latin cuisines.

If you were a Colombian, you would have your version of an empanada. If you are an Argentinean, you might find a dough that's baked and has a butter sheen on it. And then in Ecuador, you'll find more crispy-fried empanadas. So, yeah, every culture has their own version of empanadas.

Well, you know, for me, I think Spanish food is festive.

Many foreigners imagine that Latin American cuisine is spicy, but Chilean food, on the whole, is extremely bland: salt, vinegar, mayonnaise, and more salt are the four basic condiments. Black pepper is conspicuously absent, and not only from the food - it is also rarely available even on request.

There is no yellow cheese in Mexico!

I am a serious food lover and Peruvian cuisine is one of the best in the world.

The most important thing Paris gave me was a perspective on Latin America. It taught me the differences between Latin America and Europe and among the Latin American countries themselves through the Latins I met there.

I love king crab a lot. I love good Mexican food, good tacos, and chile rellenos.

I like to cook Puerto Rican food. That's what I grew up on: rice, beans, meat, some Italian-American food. I know my way around the kitchen.

I'd love to do some collabs or music with Latin artists and in Latin America - we're working on it! I just really love Latin America and the language, culture, foods, people, and it's a place I grew up visiting pretty often.

I love all Puerto Rican food. I love rice and beans. I like anything with steak, chicken, pork. But I like chocolate and potato chips, too. I eat that when my wife goes away and isn't looking.

I've not been anywhere in Central or South America before. The closest I've been is Cancun and Cabo in Mexico. But I think I'd love the culture, the sprit, and the energy of Brazil.