Latin American Diet revolves around the following

Tamales

This food can be broken down into three components: Masa, Filling and Wrapper. The Masa is a key ingredient, it’s a dough made from ground corn that has been treated with water and lime. Even if there’s no filling it’s still a tamale. Typically, though, the masa is filled with pork or chicken marinated in mole or salsa. It may also be filled with veggies, beans. Depending from which country you are eating it from Corn husks or Banana leaves are wrapped tightly around the masa and filling, making for a wrapper that keeps its contents intact. (Editors)

Arroz con pollo

Every country in Latin America has its own way of making arroz con pollo. In Colombia, red and green pepper is used as well as diced green beans. Hondurans like to add celery to their arroz con pollo. Mexicans they like to use corn. And the list goes on, but it’s mainly consisted of rice and chicken. (Analida)

Churrascos

Churrasco is a Spanish word for grilled meat but can also refer to barbecue in general. It’s also characterized by the fact that it is often served with chimichurri. The majority of South American countries and in a few Central American countries; churrasco plays a major role in the cuisines of Uruguay, Brazil, Bolivia, Argentina, Chile, Colombia, Guatemala, and Nicaragua.
(Kristie Collado)

Platano

Plantain in a very versatile ingredient. Many dishes from latin America have plantains as the star of the dish. The Caribbean island have the most variety of dishes based on plantain because it’s an ingredient accessible for everyone due to it being everywhere. In Central and South America plantains are used a little less but range from fried likes chips to being accompanied by black beans and cheese. (Wikipedia)

Yuca

It resembles the potato. The way it’s prepare is similar to French fries and chips. You usually eat it with the main dish. Yuca kept native people alive for millennia in the Caribbean and in South America. (WAYNE JEBIAN)