Of all the world’s cuisines, there are none, perhaps, that are so wildly varied as Hispanic food. Consider, as Pew Hispanic writes, the term Hispanic encompasses Spanish, Mexicans, Peruvians, and many other peoples from many different places. While they generally have interaction with Spain and Portugal in common, both places that in Roman times were part of Hispanola, they tend to have just as many differences as similarities.

This can be seen quite clearly in the different recetas de cocina that each culture uses. For example, a Ecuadorian version of ceviche incorporates a tomato sauce, whereas the Peruvian ceviche recipe omits it entirely. Ceviche, orig

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