A succulent post! You present a very well elaborated work with varied and precise information at the same time. You enlighten us very well about the best known Hispanic-American cuisines, their ethnic and cultural origins, and their diversity. This is very relevant, as the important contributions of indigenous or African influence are often unknown. From the Mexican, I like very much the different ways to accompany corn tortillas and mole; from the Peruvian, ceviche and potatoes to huancaína; from the Colombian, ajiaco; from the Argentine, their meats, of course, accompanied with one of their good wines. Of the Venezuelan, everything, especially the arepas with different fillings, the fish soup ("sancocho") and the hallaca. Thanks for your post, @luces. Greetings.