Hispanic   style   cooking   is   popular   in   every   corner   of   the   world   -   their   restaurants abound.   Mexico   is   unique   among   the   crowd,   an   interesting   factoid   involves   their renowned   spiciness   which   is   entirely   region   related.   Foods   from   the   North   (Tijuana   & San   Antonio)   are   smoking   hot   spicy,   Foods   from   the   center   (Monterrey   &   Durango) are   relatively   spicy,   while   foods   from   the   South   (Mexico   City,   Acapulco   &   Cancun)   are extremely   mild.   Spain   has   a   similarly   spicy   cusine   to   Central   Mexico,   but   theirs   is HIGHLY   influenced   by   their   ancient   occupations   by   the   Phoenicians   and   Romans.   The Moors   of   Morocco   are   also   unique   contributors   since   the   Spanish   have   NO   aversion   to Pork.   The   varied   immigrants   coming   into   huge   Brazil   brought   a   large   myriad   of different   foods   with   them.   While   famous   for   their   local   grass-fed   Beef   and   cooking methods   such   as   their   sword   Barbecues   and   their   2”   thick   giant,   larger   than   your plate    Porterhouse    Steaks,    duplication    can    be    a    daunting    or    nearly    impossible process.   Cuban   cuisine   is   a   unique   fusion   of   Afro-Caribbean,   Spanish,   French   & Haitian   Creole   as   well   dishes   and   cooking   styles   from   Mexico   and   central   America. Typical   foods   often   feature   tomatoes,   citrus,   bell   peppers,   cumin,   oregano,   seafood and   more,   often   with   a   side   of   rice   &   beans   or   yuca.   Brazilian   foods   and   Cuban   foods aren’t really that similar (Cubans do indeed LOVE their Green Olives).