Latin American cuisine is an umbrella term for the varied food traditions of Mexico, Central America, South America, and the Caribbean. These traditions reflect Indigenous foodways and many later influences, including European, African, and Asian migration. They are not a single uniform cuisine.
Corn, beans, rice, potatoes, cassava, chili peppers, and many other ingredients play important roles, with their use varying greatly by place. Examples include Mexican tamales, Peruvian ceviche, Brazilian feijoada, and Caribbean rice and bean dishes.
A regional or national cuisine entry usually provides more useful detail than a broad label such as Latin cuisine. Ingredients, names, and preparation methods can also differ within one country.