Chinese Latin American cuisine

Last updated

Chinese Latin American or Chino-Latino [1] [2] cuisine (Spanish : Cocina China Latinoamericana), associated with Asian Latin Americans of Chinese origin, combines elements of Chinese cuisine with other Latin American influences. It is found in Chinese communities and Chinatowns across Latin America, including Peru (where it is known as chifa) and Cuba. It has spread to the United States with the migration of Asian Latin Americans, particularly the migration of Chinese Cubans to New York City. [1]

Contents

Cuba

Chinese Cuban cuisine stems from the earliest migration of Chinese migrants to Cuba in the mid-1800s. [1] Due to a labor shortage, close to 125,000 indentured or contract Chinese laborers arrived in Cuba between 1847 and 1874. [1] The laborers or coolies were almost exclusively male, and most worked on sugar plantations alongside enslaved Africans. Tens of thousands of Chinese who survived indenture and remained on the island during the 1870s and 1880s now had more physical, occupational, and even social mobility. They joined gangs of agricultural laborers, grew vegetables in the countryside, peddled goods, and worked as artisans or at unskilled jobs in town. [3]

Fried rice Thai Fried Rice.jpg
Fried rice

Core aspects of Cuban and Chinese food are similar in their use of white meats such as pork and starches such as rice. [2] The Cuban-Chinese cuisine itself is the cultivation of the food culture of both countries within one restaurant. [1] The Chinese aspect brings dishes such as fried rice, chow mein or shrimp with black bean sauce, while the Cuban aspect brings dishes such as ropa vieja or platanos maduros. Both have ingredients that help distinguish their dishes. In Chinese cooking vegetables such as bok choy, amaranth or broccoli play a big role in the development of popular Chinese dishes such as a stir fry. The Chinese style of cooking also relies a lot on oils, sauces and vinegars; including the most commonly known soy sauce as well as others such as rice vinegar, sesame oil and oyster sauce. [4] The Cuban style uses spices such as garlic, cumin, oregano, bay leaf and cilantro, while also using vegetables like onions, bell peppers and tomatoes. [5]

Ropa vieja Ropa viecha 2.jpg
Ropa vieja

One of the oldest and largest Chinatowns is located in Havana, known as Barrio chino de La Habana  [ es ]. Most Chinese merchant communities were forced to relocate after the Cuban Revolution.

Peru

United States

Puerto Rico

New York

Chino-Latino cuisine in New York City is primarily associated with Chinese Cubans who immigrated following the Cuban Revolution. Chino-Latino restaurants are rarely found in the Chinatowns of the United States. On the contrary, they tend to be concentrated in the Spanish-speaking areas of the five boroughs. [6] The distinct Cuban-Chinese or Latino Chino identity was not found in New York City until the late 1960s and early 1970s when thousands of Chinese remigrated to the United States. [1]

Local conditions, including political and economic instability, have caused the remigration of Chinese to the United States from other parts of Latin America, including Peru, Nicaragua, Venezuela, and Ecuador. [1]

When arriving into the United States, a country in which binary racial categories had now been geared toward the racial segregation of Latinos and Asians which has slowly began to be accepted. Individuals that had previously owned restaurant locals in Cuba's "Barrio Chino de la Habana", [7] initiated the adjustment to personal preference. [1] Once these previous business owners arrived and settled in East Harlem, [8] people began to establish new businesses based on the immersion within foods they have learned when cultured in Cuba, to honor their heritage and establish their economic stability. For incoming immigrants, these restaurants had a homelike feeling due to the authentic qualities and similarities between their settling area and their home country. It had been a minimal aspect of their home country such as, food that allows people to feel comfortable and adapt within their area of settlement. However, just as this concept had emerged in an accepting manner within present day these restaurants are considered to be disappearing this is due to the lack of the Chinese population migrating directly from Cuba in order to keep the tradition upheld. The last Chinese migration directly from Cuba had occurred in 1959, [9] which has caused doubt on how much longer part of the Cuban and Chinese culture can progress. The process of acculturation allowed the younger generations to lose touch of their roots, [9] compared to others who want to stand by where they come in order to keep heritage alive.

In 2023, the New York Times reported that only a "handful" of Chino Latino restaurants remained in New York, compared to over 20 in the past. The same year, a Chino Latino restaurant on the Upper West Side named La Dinastia received a boost in demand from a series of popular TikTok videos. [10]

See also

Related Research Articles

<span class="mw-page-title-main">American Chinese cuisine</span> Chinese cuisine developed by Chinese Americans

American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those found in China.

<span class="mw-page-title-main">Cantonese cuisine</span> Chinese regional cuisine from Guangdong

Cantonese or Guangdong cuisine, also known as Yue cuisine, is the cuisine of Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. Strictly speaking, Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers, but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong.

<span class="mw-page-title-main">Teochew cuisine</span> Chinese regional cuisine

Teochew cuisine, also known as Chiuchow cuisine, Chaozhou cuisine or Teo-swa cuisine, originated from the Chaoshan region in the eastern part of China's Guangdong Province, which includes the cities of Chaozhou, Shantou and Jieyang. Teochew cuisine bears more similarities to that of Fujian cuisine, particularly Southern Min cuisine, due to the similarity of Teochew's and Fujian's culture, language, and their geographic proximity to each other. However, Teochew cuisine is also influenced by Cantonese cuisine in its style and technique.

<span class="mw-page-title-main">Chinese cuisine</span> Culinary traditions of China

Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world. Because of the Chinese diaspora and the historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide.

<span class="mw-page-title-main">Fusion cuisine</span> Food combining multiple culinary traditions

Fusion cuisine is a cuisine that combines elements of different culinary traditions that originate from different countries, regions, or cultures. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in many contemporary restaurant cuisines since the 1970s.

<span class="mw-page-title-main">Hakka cuisine</span> Ethnic cuisine of the Hakka people

Hakka cuisine is the cooking style of the Hakka people, and it may also be found in parts of Taiwan and in countries with significant overseas Hakka communities. There are numerous restaurants in Mainland China, Taiwan, Hong Kong, Indonesia, Malaysia, Singapore, and Thailand serving Hakka cuisine. Hakka cuisine was listed in 2014 on the first Hong Kong Inventory of Intangible Cultural Heritage.

<span class="mw-page-title-main">Sauce</span> Liquid, cream, or semi-solid food served on or used in preparing other foods

In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, texture, and visual appeal to a dish. Sauce is a French word probably from the post-classical Latin salsa, derived from the classical salsus 'salted'. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou 20.

<span class="mw-page-title-main">Fried rice</span> Asian rice dish

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui dynasty in China.

<span class="mw-page-title-main">Cuban cuisine</span> Blend of African, Spanish and other Caribbean cuisine

Cuban cuisine is largely based on Spanish cuisine with influence from Taino, African and other Caribbean cuisines. Some Cuban recipes share spices and techniques with Spanish, Taino and African cooking, with some Caribbean influence in spice and flavor. This results in a blend of several different cultural influences. A small but noteworthy Chinese influence can also be accounted for, mainly in the Havana area. There is also some Italian influence. During colonial times, Cuba was an important port for trade, and the Spanish ancestors of Cubans brought with them the culinary traditions of different parts of Spain.

Chinatowns in Latin America developed with the rise of Chinese immigration in the 19th century to various countries in Latin America as contract laborers in agricultural and fishing industries. Most came from Guangdong Province. Since the 1970s, the new arrivals have typically hailed from Hong Kong, Macau, and Taiwan. Latin American Chinatowns may include the descendants of original migrants — often of mixed Chinese and Latino parentage — and more recent immigrants from East Asia. Most Asian Latin Americans are of Cantonese and Hakka origin. Estimates widely vary on the number of Chinese descendants in Latin America but it is at least 1.4 million and likely much greater than this.

Chinese Cubans are Cubans of full or mixed Chinese ancestry who were born in or have immigrated to Cuba. They are part of the ethnic Chinese diaspora.

<span class="mw-page-title-main">Cuisine of New York City</span> Culinary traditions of New York, New York (USA)

The cuisine of New York City comprises many cuisines belonging to various ethnic groups that have entered the United States through the city. Almost all ethnic cuisines are well represented in New York, both within and outside the various ethnic neighborhoods.

<span class="mw-page-title-main">Caribbean Chinese cuisine</span> Fusion of Chinese and West Indian cuisines

Caribbean Chinese cuisine is a style of food resulting from a fusion of Chinese and West Indian cuisines. The Chinese influence is predominantly Cantonese, the main source of Chinese immigrants to the West Indies. West Indian food is itself a mixture of West African, British, Indian-South Asian, Spanish, French, Portuguese, Middle Eastern, and Indigenous cooking styles.

<span class="mw-page-title-main">Indian Chinese cuisine</span> Fusion cuisine combining Indian and Chinese traditions

Indian Chinese cuisine, Chinese Indian cuisine, Sino-Indian cuisine, Chindian cuisine, Hakka Chinese or Desi-Chinese cuisine is a distinct style of Chinese cuisine adapted to Indian tastes, combining Chinese foods with Indian flavours and spices. Though Asian cuisines have mixed throughout history throughout Asia, the most popular origin story of the fusion food resides with Chinese labourers of Calcutta, who immigrated to British India looking for work. Opening restaurant businesses in the area, these early Chinese food sellers adapted their culinary styles to suit Indian tastes.

<span class="mw-page-title-main">Japanese Chinese cuisine</span> Japanese reinterpretation of Chinese culinary traditions

Japanese Chinese cuisine, also known as chūka, represents a unique fusion of Japanese and Chinese culinary traditions that have evolved over the late 19th century and more recent times. This style, served predominantly by Chinese restaurants in Japan, stands distinct from the "authentic Chinese food" found in areas such as Yokohama Chinatown. Despite this difference, the cuisine retains strong influences from various Chinese culinary styles, as seen in the shippoku cooking style.

<i>Chifa</i> Chinese Cantonese and Peruvian fusion culinary tradition

Chifa is a Chinese Peruvian culinary tradition based on Cantonese elements fused with traditional Peruvian ingredients and traditions. The term is also used to refer to restaurants that serve the chifa cuisine.

<span class="mw-page-title-main">Chinese fried rice</span> Family of fried rice dishes

Chinese fried rice is a family of fried rice dishes popular in Greater China and around the world. It is sometimes served as the penultimate dish in Chinese banquets, just before dessert.

<span class="mw-page-title-main">Australian Chinese cuisine</span>

Australian Chinese cuisine is a style of cooking developed by Australians of Chinese descent, who adapted dishes to satisfy local Anglo-Celtic tastes. Its roots can be traced to indentured Chinese who were brought to work as cooks in country pubs and sheep stations.

<span class="mw-page-title-main">Carne mechada</span> Stewed meat dish

Carne mechada is a stewed meat dish traditional of Spanish and Latin American cuisine. It involves slow-cooking or braising a piece of meat, often beef or pork, until it becomes tender and easy to shred.

References

  1. 1 2 3 4 5 6 7 8 Siu, Lok (Spring 2008). "Chino Latino Restaurants: Converging Communities, Identities, and Cultures". Afro-Hispanic Review. 27 (1): 161–171. JSTOR   23055229.
  2. 1 2 Chiu, Lisa. "Cuban-Chinese Cuisine Is a Specific Take on Chino-Latino Food Fusion". ThoughtCo. Retrieved 2019-05-10.
  3. ↑ López, Kathleen (2013-06-10). "Free Laborers". Chinese Cubans. University of North Carolina Press. pp. 54–81. doi:10.5149/northcarolina/9781469607122.003.0003. ISBN   978-1-4696-0712-2.
  4. ↑ "Chinese Ingredients Glossary - What you will need for Chinese cooking". The Woks of Life. 2015-06-19. Retrieved 2019-05-10.
  5. ↑ "Cooking Cuban: 3 Trusty Cuban Kitchen Staples". Casual Gourmet. 2016-04-13. Retrieved 2019-05-10.
  6. ↑ Howe, Marvine (1985-06-17). "For Cuban-Chinese, the Twain Meet". The New York Times.
  7. ↑ Valera, Daisy (2014-06-13). "The Fading Splendor of Havana's Chinatown". Havana Times. Retrieved 2019-05-08.
  8. ↑ Laó-Montes, Agustín; Dávila, Arlene M.; Davila, Arlene (2001). Mambo Montage: The Latinization of New York. Columbia University Press. ISBN   9780231112758.
  9. 1 2 Rossi, Laura (31 October 2016). "Chino-Cubano Cuisine Is Vanishing". Dollars & Sense. Baruch College . Retrieved 2019-05-08.
  10. ↑ Morales, Christina (2023-05-12). "A New Hope for Manhattan's Chino Latino Restaurants: TikTok". The New York Times. Retrieved 2023-06-02.
This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.