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wiki20220301en020_105427	Latin American cuisine	In addition to the baleadas, the following are also popular: meat roasted with chismol carne asada, chicken with rice and corn, fried fish (Yojoa style) with encurtido (pickled onions and jalapeños). In the coastal areas and in the Bay Islands, seafood and some meats are prepared in many ways, some of which include coconut milk. Among the soups the Hondurans enjoy are: conch soup, bean soup, Mondongo soup, or soup of intestine, seafood soups, beef soups, all of which are mixed with plantains, yuca, cabbage among other things, and complemented with corn tortillas. Other typical dishes are the montucas or corn tamale, stuffed tortillas, tamales wrapped up with banana leaves, among other types of food. Also part of the Honduran typical dishes are an abundant selection of tropical fruits such as: papaya, pineapple, plums, epazotes, passionfruits, and a wide variety of bananas and plantains which are prepared in many ways. Nicaragua	Latin American cuisine. In addition to the baleadas, the following are also popular: meat roasted with chismol carne asada, chicken with rice and corn, fried fish (Yojoa style) with encurtido (pickled onions and jalapeños). In the coastal areas and in the Bay Islands, seafood and some meats are prepared in many ways, some of which include coconut milk. Among the soups the Hondurans enjoy are: conch soup, bean soup, Mondongo soup, or soup of intestine, seafood soups, beef soups, all of which are mixed with plantains, yuca, cabbage among other things, and complemented with corn tortillas. Other typical dishes are the montucas or corn tamale, stuffed tortillas, tamales wrapped up with banana leaves, among other types of food. Also part of the Honduran typical dishes are an abundant selection of tropical fruits such as: papaya, pineapple, plums, epazotes, passionfruits, and a wide variety of bananas and plantains which are prepared in many ways. Nicaragua	524651
wiki20220301en020_105428	Latin American cuisine	Nicaragua The Cuisine of Nicaragua is a fusion of Spanish, Caribbean and pre-Columbian dishes of the indigenous peoples. When the Spaniards first arrived in Nicaragua they found that the indigenous peoples had incorporated foods available in the area into their cuisine. Despite the blending and incorporation of pre-Columbian and Spanish influenced cuisine, traditional cuisine changes from the Pacific to the Caribbean coast. While the Pacific coast's main staple revolves around fruits and corn, the Caribbean coast makes use of seafood and the coconut.	Latin American cuisine. Nicaragua The Cuisine of Nicaragua is a fusion of Spanish, Caribbean and pre-Columbian dishes of the indigenous peoples. When the Spaniards first arrived in Nicaragua they found that the indigenous peoples had incorporated foods available in the area into their cuisine. Despite the blending and incorporation of pre-Columbian and Spanish influenced cuisine, traditional cuisine changes from the Pacific to the Caribbean coast. While the Pacific coast's main staple revolves around fruits and corn, the Caribbean coast makes use of seafood and the coconut.	524651
wiki20220301en020_105429	Latin American cuisine	As in many other Latin American countries, corn is a main staple. Corn is used in many of the widely consumed dishes, such as nacatamal, and indio viejo. Corn is also an ingredient for drinks such as pinolillo and chicha as well as in some sweets and desserts. Locally grown vegetables and fruits have been in use since before the arrival of the Spaniards and their influence on Nicaraguan cuisine. Many of Nicaragua's dishes include fruits and vegetables such as jocote, grosella, mimbro, mango, papaya, tamarind, pipián, banana, avocado, yuca, and herbs such as cilantro, oregano and achiote. Gallo pinto is Nicaragua's national dish, consisting of red beans and rice. The dish has several variations including the addition of coconut oil or grated coconut which is primarily prepared on Nicaragua's Caribbean coast. It is thought to have originated in Nicaragua; however, there is some controversy about the origins of this dish. Panama	Latin American cuisine. As in many other Latin American countries, corn is a main staple. Corn is used in many of the widely consumed dishes, such as nacatamal, and indio viejo. Corn is also an ingredient for drinks such as pinolillo and chicha as well as in some sweets and desserts. Locally grown vegetables and fruits have been in use since before the arrival of the Spaniards and their influence on Nicaraguan cuisine. Many of Nicaragua's dishes include fruits and vegetables such as jocote, grosella, mimbro, mango, papaya, tamarind, pipián, banana, avocado, yuca, and herbs such as cilantro, oregano and achiote. Gallo pinto is Nicaragua's national dish, consisting of red beans and rice. The dish has several variations including the addition of coconut oil or grated coconut which is primarily prepared on Nicaragua's Caribbean coast. It is thought to have originated in Nicaragua; however, there is some controversy about the origins of this dish. Panama	524651
wiki20220301en020_105430	Latin American cuisine	Panama Panamanian cuisine has its own unique and rich cuisine. As a land bridge between two continents, Panama is blessed by nature with an unusual variety of tropical fruits, vegetables and herbs that are used in native cooking. Also, as a crossroads of the world catalyzed by the Panama Canal, Panamanian cuisine is influenced by its diverse population of Hispanic, native Indian, European, African, Colombian, Jamaican, and Chinese migration. A common Panamanian diet includes seafood such as crab, lobster, and squid, many versions of chicken soup, and vast amounts of fruit such as papayas, coconuts, and bananas. They also drink chicha, a very common drink found in Panama. Mexico	Latin American cuisine. Panama Panamanian cuisine has its own unique and rich cuisine. As a land bridge between two continents, Panama is blessed by nature with an unusual variety of tropical fruits, vegetables and herbs that are used in native cooking. Also, as a crossroads of the world catalyzed by the Panama Canal, Panamanian cuisine is influenced by its diverse population of Hispanic, native Indian, European, African, Colombian, Jamaican, and Chinese migration. A common Panamanian diet includes seafood such as crab, lobster, and squid, many versions of chicken soup, and vast amounts of fruit such as papayas, coconuts, and bananas. They also drink chicha, a very common drink found in Panama. Mexico	524651
wiki20220301en020_105431	Latin American cuisine	Mexican cuisine is a style of food which is primarily a fusion of indigenous Mesoamerican cooking with European (especially Spanish) cooking developed after the Spanish conquest of the Aztec Empire. The basic staples remain the native corn, beans and chili peppers but the Europeans introduced a large number of other foods, the most important of which were meat from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and spices. While the Spanish initially tried to superimpose their diet on the country, this was not possible thanks largely to Mexico's highly developed indigenous cuisines. Instead, the foods and cooking techniques of both the indigenous Mexicans and the Spanish began to be mixed contributing to the development of an even more varied and rich cuisine. Over the centuries, this resulted in various regional cuisines, based on local conditions such as those in the north, Oaxaca, Veracruz and the Yucatán Peninsula.	Latin American cuisine. Mexican cuisine is a style of food which is primarily a fusion of indigenous Mesoamerican cooking with European (especially Spanish) cooking developed after the Spanish conquest of the Aztec Empire. The basic staples remain the native corn, beans and chili peppers but the Europeans introduced a large number of other foods, the most important of which were meat from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and spices. While the Spanish initially tried to superimpose their diet on the country, this was not possible thanks largely to Mexico's highly developed indigenous cuisines. Instead, the foods and cooking techniques of both the indigenous Mexicans and the Spanish began to be mixed contributing to the development of an even more varied and rich cuisine. Over the centuries, this resulted in various regional cuisines, based on local conditions such as those in the north, Oaxaca, Veracruz and the Yucatán Peninsula.	524651
wiki20220301en020_105432	Latin American cuisine	an even more varied and rich cuisine. Over the centuries, this resulted in various regional cuisines, based on local conditions such as those in the north, Oaxaca, Veracruz and the Yucatán Peninsula. Mexican cuisine is highly tied to the culture, social structure and its popular traditions, the most important example of which is the use of mole for special occasions and holidays, particularly in the South region of the country. For this reason and others, Mexican cuisine was added by UNESCO to its list of the world's "intangible cultural heritage".	Latin American cuisine. an even more varied and rich cuisine. Over the centuries, this resulted in various regional cuisines, based on local conditions such as those in the north, Oaxaca, Veracruz and the Yucatán Peninsula. Mexican cuisine is highly tied to the culture, social structure and its popular traditions, the most important example of which is the use of mole for special occasions and holidays, particularly in the South region of the country. For this reason and others, Mexican cuisine was added by UNESCO to its list of the world's "intangible cultural heritage".	524651
wiki20220301en020_105433	Latin American cuisine	Mexican-Americans in the United States have developed regional cuisines largely incorporating the ingredients and cooking styles of authentic Mexican cuisines. Tex-Mex is a term describing a regional American cuisine that blends food products available in the United States and the culinary creations of Mexican-Americans influenced by Mexican cuisine. Mexican cuisine varies by region, because of local climate and geography and ethnic differences among the indigenous inhabitants and because these different populations were influenced by the Spaniards in varying degrees.	Latin American cuisine. Mexican-Americans in the United States have developed regional cuisines largely incorporating the ingredients and cooking styles of authentic Mexican cuisines. Tex-Mex is a term describing a regional American cuisine that blends food products available in the United States and the culinary creations of Mexican-Americans influenced by Mexican cuisine. Mexican cuisine varies by region, because of local climate and geography and ethnic differences among the indigenous inhabitants and because these different populations were influenced by the Spaniards in varying degrees.	524651
wiki20220301en020_105434	Latin American cuisine	Central Mexico's cuisine is largely made up of influences from the rest of the country, but also has its authentics, such as barbacoa, pozole, menudo, tamales, and carnitas. Southeastern Mexico, on the other hand, is known for its spicy vegetable and chicken-based dishes. The cuisine of Southeastern Mexico also has quite a bit of Caribbean influence, given its geographical location. Veal is common in the Yucatán. Seafood is commonly prepared in the states that border the Pacific Ocean or the Gulf of Mexico, the latter having a famous reputation for its fish dishes, in particular à la veracruzana. South America	Latin American cuisine. Central Mexico's cuisine is largely made up of influences from the rest of the country, but also has its authentics, such as barbacoa, pozole, menudo, tamales, and carnitas. Southeastern Mexico, on the other hand, is known for its spicy vegetable and chicken-based dishes. The cuisine of Southeastern Mexico also has quite a bit of Caribbean influence, given its geographical location. Veal is common in the Yucatán. Seafood is commonly prepared in the states that border the Pacific Ocean or the Gulf of Mexico, the latter having a famous reputation for its fish dishes, in particular à la veracruzana. South America	524651
wiki20220301en020_105435	Latin American cuisine	South America The richest products of South America come from the middle of the continent, the Amazonia Potatoes are frequently grown as a result of this, and also plants such as quinoa. The Peruvian capital, Lima, was declared the "Gastronomic Capital of the Americas" in 2006. Many plains are also on this continent, which are rich for growing food in abundance. In the Patagonia south of Argentina, many people produce lamb and venison. King crab is typically caught at the southern end of the continent. Antarctic krill has been recently discovered and is now considered a fine dish. Tuna and tropical fish are caught all around the continent, but Easter Island is where they are found in abundance. Lobster is also caught in great quantities from the Juan Fernández Islands. Argentina	Latin American cuisine. South America The richest products of South America come from the middle of the continent, the Amazonia Potatoes are frequently grown as a result of this, and also plants such as quinoa. The Peruvian capital, Lima, was declared the "Gastronomic Capital of the Americas" in 2006. Many plains are also on this continent, which are rich for growing food in abundance. In the Patagonia south of Argentina, many people produce lamb and venison. King crab is typically caught at the southern end of the continent. Antarctic krill has been recently discovered and is now considered a fine dish. Tuna and tropical fish are caught all around the continent, but Easter Island is where they are found in abundance. Lobster is also caught in great quantities from the Juan Fernández Islands. Argentina	524651
wiki20220301en020_105436	Latin American cuisine	Argentina The cuisine of Argentina is strongly influenced by Italian and Spanish cuisines and cooking techniques. Indigenous gastronomies derived from groups such as the Quechua, Mapuche, and Guarani have also played a role. There are many regional differences, specially in the provincial states of the north, west, east and central Argentina, with many plants, fruits and dishes that are not known or barely known in Buenos Aires. Another determining factor in Argentine cuisine is that Argentina is one of the world's major food producers. It is a major producer of meat (especially beef), wheat, corn, milk, beans, and since the 1970s, soybeans. Given the country's vast production of beef, red meat is an especially common part of the Argentine diet. Due to the very large number of Argentines of Italian ancestry, pizza and especially pasta are also very popular, but there are food traditions from other European nations as well, including the English afternoon tea. Bolivia	Latin American cuisine. Argentina The cuisine of Argentina is strongly influenced by Italian and Spanish cuisines and cooking techniques. Indigenous gastronomies derived from groups such as the Quechua, Mapuche, and Guarani have also played a role. There are many regional differences, specially in the provincial states of the north, west, east and central Argentina, with many plants, fruits and dishes that are not known or barely known in Buenos Aires. Another determining factor in Argentine cuisine is that Argentina is one of the world's major food producers. It is a major producer of meat (especially beef), wheat, corn, milk, beans, and since the 1970s, soybeans. Given the country's vast production of beef, red meat is an especially common part of the Argentine diet. Due to the very large number of Argentines of Italian ancestry, pizza and especially pasta are also very popular, but there are food traditions from other European nations as well, including the English afternoon tea. Bolivia	524651
wiki20220301en020_105437	Latin American cuisine	Bolivia Bolivian cuisine is the result of Spanish cuisine with infusions of ancient Andean tradition and varies greatly due to the geography of Bolivia. It has been influenced by the Inca cuisine, Aymara cuisine, Spanish cuisine, and to a lesser extent the cuisines of other neighboring countries, like Argentina and Paraguay. European immigration to Bolivia is not as common when compared with other Latin American countries, and while German, Italian, Basque and other cuisines have influenced the cuisine of Bolivia, Spanish cuisine remains the primary influence. In Western Bolivia in the Altiplano, due to the high, cold climate cuisine tends to use spices, whereas in the lowlands of Bolivia in the more Amazonian regions dishes consist of products abundant in the region: fruits, vegetables, fish and yuca.	Latin American cuisine. Bolivia Bolivian cuisine is the result of Spanish cuisine with infusions of ancient Andean tradition and varies greatly due to the geography of Bolivia. It has been influenced by the Inca cuisine, Aymara cuisine, Spanish cuisine, and to a lesser extent the cuisines of other neighboring countries, like Argentina and Paraguay. European immigration to Bolivia is not as common when compared with other Latin American countries, and while German, Italian, Basque and other cuisines have influenced the cuisine of Bolivia, Spanish cuisine remains the primary influence. In Western Bolivia in the Altiplano, due to the high, cold climate cuisine tends to use spices, whereas in the lowlands of Bolivia in the more Amazonian regions dishes consist of products abundant in the region: fruits, vegetables, fish and yuca.	524651
wiki20220301en020_105438	Latin American cuisine	Almuerzo is the most important meal of the Bolivian day, so much so that daily life tends to revolve around it. Long lunches are traditional throughout the country, so businesses and shops often close between the hours of 12 and 2 pm, so that the workers have time to return home for lunch. A typical Bolivian lunch would consist of several courses, including a soup, a main course of meat, rice, and potatoes, then a dessert and coffee. Lunch is taken at a leisurely pace and is traditionally followed by a nap, the oft-cited siesta. Brazil The cuisine of Brazil, like Brazil itself, varies greatly by region. Brazilian cuisine can be divided into several distinct locations. From the north of Brazil through the Amazonian jungle, and directly down the Brazilian coastline.	Latin American cuisine. Almuerzo is the most important meal of the Bolivian day, so much so that daily life tends to revolve around it. Long lunches are traditional throughout the country, so businesses and shops often close between the hours of 12 and 2 pm, so that the workers have time to return home for lunch. A typical Bolivian lunch would consist of several courses, including a soup, a main course of meat, rice, and potatoes, then a dessert and coffee. Lunch is taken at a leisurely pace and is traditionally followed by a nap, the oft-cited siesta. Brazil The cuisine of Brazil, like Brazil itself, varies greatly by region. Brazilian cuisine can be divided into several distinct locations. From the north of Brazil through the Amazonian jungle, and directly down the Brazilian coastline.	524651
wiki20220301en020_105439	Latin American cuisine	This diversity reflects the country's mix of native Amerindians, Portuguese, Africans, Italians, Spaniards, Germans, Syrians, Lebanese and Japanese, among others. This has created a national cooking style marked by the preservation of regional differences. Coffee, being one of the main agricultural products of Brazil, is an indispensable part of every Brazilian's diet. "Chimarrão," a caffeinated drink made of “erva mate”, and the super caffeinated "cafezinho" are commonly served at meals, between meals, and for snacks. The average Brazilian drinks 12-24 of these concoctions per day. Chile Chilean cuisine stems from the combination of traditional Spanish cuisine with indigenous ingredients.	Latin American cuisine. This diversity reflects the country's mix of native Amerindians, Portuguese, Africans, Italians, Spaniards, Germans, Syrians, Lebanese and Japanese, among others. This has created a national cooking style marked by the preservation of regional differences. Coffee, being one of the main agricultural products of Brazil, is an indispensable part of every Brazilian's diet. "Chimarrão," a caffeinated drink made of “erva mate”, and the super caffeinated "cafezinho" are commonly served at meals, between meals, and for snacks. The average Brazilian drinks 12-24 of these concoctions per day. Chile Chilean cuisine stems from the combination of traditional Spanish cuisine with indigenous ingredients.	524651
wiki20220301en020_105440	Latin American cuisine	Chile Chilean cuisine stems from the combination of traditional Spanish cuisine with indigenous ingredients. European immigrants also brought with them various styles and traditions in cooking, heavily influencing the cuisine of Chile, including Italian, German, and French influences as well as the English afternoon tea. These mixtures have created a unique fusion. Seafood is widely used and an array of produce which historically has grown throughout the region have been implemented into Chilean gastronomy. Many recipes are accompanied and enhanced by Chilean wine such as Curanto. Colombia The cuisine of Colombia consists of a large variety of dishes that take into account the difference in regional climates. For example, in the city of Medellín the typical dish is the bandeja paisa. It includes beans, rice, ground meat or carne asada, chorizo, fried egg, arepa and chicharrón. It is usually accompanied by avocado, tomato and sauces.	Latin American cuisine. Chile Chilean cuisine stems from the combination of traditional Spanish cuisine with indigenous ingredients. European immigrants also brought with them various styles and traditions in cooking, heavily influencing the cuisine of Chile, including Italian, German, and French influences as well as the English afternoon tea. These mixtures have created a unique fusion. Seafood is widely used and an array of produce which historically has grown throughout the region have been implemented into Chilean gastronomy. Many recipes are accompanied and enhanced by Chilean wine such as Curanto. Colombia The cuisine of Colombia consists of a large variety of dishes that take into account the difference in regional climates. For example, in the city of Medellín the typical dish is the bandeja paisa. It includes beans, rice, ground meat or carne asada, chorizo, fried egg, arepa and chicharrón. It is usually accompanied by avocado, tomato and sauces.	524651
wiki20220301en020_105441	Latin American cuisine	Inland, the plates resemble the mix of cultures, inherited mainly from Amerindian and European cuisine, and the produce of the land mainly agriculture, cattle, river fishing and other animals' raising. Such is the case of the sancocho soup in Valledupar. Local species of animals like the guaratinaja, part of the wayuu Amerindian culture. Ecuador The food in Ecuador is diverse, varying with altitude and associated agricultural conditions. Ecuadorian cuisine is an amalgamation of Spanish, Andean, and Amazonian cuisines and to a lesser degree Italian, African, and Chinese. Most regions in Ecuador follow the traditional 3 course meal of sopa/soup and segundo/second dish which includes rice or pasta and a protein such as meat, poultry, pig or fish. Then dessert and a coffee are customary. Dinner is usually lighter and sometimes just coffee or agua de remedio/herbal tea with bread.	Latin American cuisine. Inland, the plates resemble the mix of cultures, inherited mainly from Amerindian and European cuisine, and the produce of the land mainly agriculture, cattle, river fishing and other animals' raising. Such is the case of the sancocho soup in Valledupar. Local species of animals like the guaratinaja, part of the wayuu Amerindian culture. Ecuador The food in Ecuador is diverse, varying with altitude and associated agricultural conditions. Ecuadorian cuisine is an amalgamation of Spanish, Andean, and Amazonian cuisines and to a lesser degree Italian, African, and Chinese. Most regions in Ecuador follow the traditional 3 course meal of sopa/soup and segundo/second dish which includes rice or pasta and a protein such as meat, poultry, pig or fish. Then dessert and a coffee are customary. Dinner is usually lighter and sometimes just coffee or agua de remedio/herbal tea with bread.	524651
wiki20220301en020_105442	Latin American cuisine	Some of the typical dishes in the coastal region are: a variety of ceviches, pan de yuca (cassava bread), corviche (plantain, peanut and fish dumplings), guatita, encebollado (fish, cassava and onion stew), empanada de viento (deep-fried flour empanada with cheese filling, served sprinkled with sugar), empanada de verde (green plantain empanada with cheese filling), mangrove crab, arroz con menestra (lentil or bean stew and rice), caldo de bola (beef soup featuring a green plantain ball filled with meat, egg, and spices). Local staples are rice, plantains and a great variety of seafood.	Latin American cuisine. Some of the typical dishes in the coastal region are: a variety of ceviches, pan de yuca (cassava bread), corviche (plantain, peanut and fish dumplings), guatita, encebollado (fish, cassava and onion stew), empanada de viento (deep-fried flour empanada with cheese filling, served sprinkled with sugar), empanada de verde (green plantain empanada with cheese filling), mangrove crab, arroz con menestra (lentil or bean stew and rice), caldo de bola (beef soup featuring a green plantain ball filled with meat, egg, and spices). Local staples are rice, plantains and a great variety of seafood.	524651
wiki20220301en020_105443	Latin American cuisine	Typical dishes in the mountain region include: hornado, fritada, humitas, tamales, llapingachos, lomo saltado, and churrasco. Pork, chicken, beef, and cuy (guinea pig) are popular in the mountain regions and are served with a variety of grains (especially rice and corn or potatoes). A popular street food in mountain regions is hornado, consisting of potatoes served with roasted pig. Fanesca, a fish soup including several types of bean, is often eaten during Lent and Easter. During the week before the commemoration of the deceased or All Souls' Day, the fruit beverage colada morada is typical, accompanied by t'anta wawa which is stuffed bread shaped like children. Paraguay	Latin American cuisine. Typical dishes in the mountain region include: hornado, fritada, humitas, tamales, llapingachos, lomo saltado, and churrasco. Pork, chicken, beef, and cuy (guinea pig) are popular in the mountain regions and are served with a variety of grains (especially rice and corn or potatoes). A popular street food in mountain regions is hornado, consisting of potatoes served with roasted pig. Fanesca, a fish soup including several types of bean, is often eaten during Lent and Easter. During the week before the commemoration of the deceased or All Souls' Day, the fruit beverage colada morada is typical, accompanied by t'anta wawa which is stuffed bread shaped like children. Paraguay	524651
wiki20220301en020_105444	Latin American cuisine	Paraguay The cuisine of Paraguay is the set of dishes and culinary techniques of Paraguay. Much like its neighboring countries, Paraguayan cuisine is a fusion of Indigenous cuisine (Guaraní), Spanish cuisine and international cuisines from those who have immigrated over the years. Meat, especially beef, is a staple of the Paraguayan diet. This is reflected in the Asado, a series of barbecuing practices and the social event that are traditional to Argentina, Uruguay, and Paraguay. The cuisine of Paraguay includes unique dishes such as sopa paraguaya, kiveve prepared using a pumpkin, also known as "andai", or Chipa Guasú. Chipa Guasú, an original dish to Paraguay, is a cake made with corn grains that is now widely served in Northeastern Argentina as well. The national drink of Paraguay is known as terere, in addition to fruit juices and soft drinks being very common throughout the country. Yucca and corn are two important ingredients in Paraguayan cuisine Peru	Latin American cuisine. Paraguay The cuisine of Paraguay is the set of dishes and culinary techniques of Paraguay. Much like its neighboring countries, Paraguayan cuisine is a fusion of Indigenous cuisine (Guaraní), Spanish cuisine and international cuisines from those who have immigrated over the years. Meat, especially beef, is a staple of the Paraguayan diet. This is reflected in the Asado, a series of barbecuing practices and the social event that are traditional to Argentina, Uruguay, and Paraguay. The cuisine of Paraguay includes unique dishes such as sopa paraguaya, kiveve prepared using a pumpkin, also known as "andai", or Chipa Guasú. Chipa Guasú, an original dish to Paraguay, is a cake made with corn grains that is now widely served in Northeastern Argentina as well. The national drink of Paraguay is known as terere, in addition to fruit juices and soft drinks being very common throughout the country. Yucca and corn are two important ingredients in Paraguayan cuisine Peru	524651
wiki20220301en020_105445	Latin American cuisine	Peru Peru has a varied cuisine with ingredients like potato, uchu or Ají (Capsicum pubescens), oca, ulluco, avocado, fruits like chirimoya, lúcuma and pineapple, and animals like taruca (Hippocamelus antisensis), llama and guinea pig (called cuy). The combination of Inca and Spanish culinary traditions, resulted in new meals and ways of preparing them. The arrival of Africans, Chinese and Japanese immigrants in the 19th century also resulted in the development of Creole cuisine in the city of Lima, where the vast majority of these immigrants settled.	Latin American cuisine. Peru Peru has a varied cuisine with ingredients like potato, uchu or Ají (Capsicum pubescens), oca, ulluco, avocado, fruits like chirimoya, lúcuma and pineapple, and animals like taruca (Hippocamelus antisensis), llama and guinea pig (called cuy). The combination of Inca and Spanish culinary traditions, resulted in new meals and ways of preparing them. The arrival of Africans, Chinese and Japanese immigrants in the 19th century also resulted in the development of Creole cuisine in the city of Lima, where the vast majority of these immigrants settled.	524651
wiki20220301en020_105446	Latin American cuisine	Some typical Peruvian dishes are ceviche (fish and shellfish marinated in citrus juices), the chupe de camarones (a soup made of shrimp (Cryphiops caementarius)), anticuchos (cow's heart roasted en brochette), the olluco con charqui (a casserole dish made of ulluco and charqui), the Andean pachamanca (meats, tubers and broad beans cooked in a stone oven), the lomo saltado (meat fried lightly with tomato and onion, served with french fries and rice) that has a Chinese influence, and the picante de cuy (a casserole dish made of fried guinea pig with some spices). Peruvian food can be accompanied by typical drinks like the chicha de jora (a chicha made of tender corn dried by the sun). There are also chichas made of peanuts or purple corn, known as chicha morada. Uruguay	Latin American cuisine. Some typical Peruvian dishes are ceviche (fish and shellfish marinated in citrus juices), the chupe de camarones (a soup made of shrimp (Cryphiops caementarius)), anticuchos (cow's heart roasted en brochette), the olluco con charqui (a casserole dish made of ulluco and charqui), the Andean pachamanca (meats, tubers and broad beans cooked in a stone oven), the lomo saltado (meat fried lightly with tomato and onion, served with french fries and rice) that has a Chinese influence, and the picante de cuy (a casserole dish made of fried guinea pig with some spices). Peruvian food can be accompanied by typical drinks like the chicha de jora (a chicha made of tender corn dried by the sun). There are also chichas made of peanuts or purple corn, known as chicha morada. Uruguay	524651
wiki20220301en020_105447	Latin American cuisine	Uruguay The cuisine of Uruguay is traditionally based on its European roots, especially from Italy, Spain, France, Portugal, Germany and Britain. Many foods from those countries such as pasta, sausages, and desserts are common in the nation's diet. The Uruguayan barbecue, asado, is one of the most exquisite and famous in the world. A sweet paste, Dulce de Leche is the national obsession, used to fill cookies, cakes, pancakes, milhojas, and alfajores.	Latin American cuisine. Uruguay The cuisine of Uruguay is traditionally based on its European roots, especially from Italy, Spain, France, Portugal, Germany and Britain. Many foods from those countries such as pasta, sausages, and desserts are common in the nation's diet. The Uruguayan barbecue, asado, is one of the most exquisite and famous in the world. A sweet paste, Dulce de Leche is the national obsession, used to fill cookies, cakes, pancakes, milhojas, and alfajores.	524651
wiki20220301en020_105448	Latin American cuisine	The base of the country's diet is meat and animal products: primarily beef but also chicken, lamb, pig, and sometimes fish. The preferred cooking methods for meats and vegetables are still boiling and roasting, although modernization has popularized frying (see milanesas and chivitos). Meanwhile, wheat and fruit are generally served fried (torta frita and pasteles), comfited (rapadura and ticholos de banana), and sometimes baked (rosca de chicharrones), a new modern style. Bushmeat comes from mulitas and carpinchos. Regional fruits like butia and pitanga are commonly used for flavoring caña, along with quinotos and nísperos. Venezuela	Latin American cuisine. The base of the country's diet is meat and animal products: primarily beef but also chicken, lamb, pig, and sometimes fish. The preferred cooking methods for meats and vegetables are still boiling and roasting, although modernization has popularized frying (see milanesas and chivitos). Meanwhile, wheat and fruit are generally served fried (torta frita and pasteles), comfited (rapadura and ticholos de banana), and sometimes baked (rosca de chicharrones), a new modern style. Bushmeat comes from mulitas and carpinchos. Regional fruits like butia and pitanga are commonly used for flavoring caña, along with quinotos and nísperos. Venezuela	524651
wiki20220301en020_105449	Latin American cuisine	Venezuela Due to its land, diversity of agricultural resources, and the cultural diversity of the Venezuelan people, Venezuelan cuisine often varies greatly from one region to another. Its cuisine, traditional as well as modern, is influenced by its European, West African and Native American traditions. Food staples include corn, rice, plantain, yams, beans and several meats. Potatoes, tomatoes, onions, eggplants, squashes, spinach and zucchini are also common sides in the Venezuelan diet. Venezuela has several representative national dishes such as the arepa (a corn based bread like patty), pan de jamón, tequeño, pabellón criollo and the hallaca at Christmas time. Traditional eating customs There are many different kinds of traditions associated with eating in Latin America. There are a variety of special days where certain foods are consumed, as well as many holidays that are celebrated in Latin America. Traditions	Latin American cuisine. Venezuela Due to its land, diversity of agricultural resources, and the cultural diversity of the Venezuelan people, Venezuelan cuisine often varies greatly from one region to another. Its cuisine, traditional as well as modern, is influenced by its European, West African and Native American traditions. Food staples include corn, rice, plantain, yams, beans and several meats. Potatoes, tomatoes, onions, eggplants, squashes, spinach and zucchini are also common sides in the Venezuelan diet. Venezuela has several representative national dishes such as the arepa (a corn based bread like patty), pan de jamón, tequeño, pabellón criollo and the hallaca at Christmas time. Traditional eating customs There are many different kinds of traditions associated with eating in Latin America. There are a variety of special days where certain foods are consumed, as well as many holidays that are celebrated in Latin America. Traditions	524651
wiki20220301en020_105450	Latin American cuisine	Traditions There are many forms of gratitude that inhabitants of Latin America employ when they discard excess food. Some people kiss the bread while others cut it before discarding it. Other such traditions are upheld largely by the country, Argentina and Uruguay have one such tradition known as a ":es:Ñoquis del 29" or "the Gnocchi 29", where on the 29th of each month a family eats gnocchi, sometimes placing money under their plate to wish for abundance in the next month. There is a holiday celebrated in Latin America known as Three Kings Day (otherwise known as Epiphany) which is celebrated on January 6 of each year where families feast in honor of God's manifestation in human form in Jesus. In many countries of Latin America families consume lentils on the first day of the New Year because they are thought to bring prosperity. See also	Latin American cuisine. Traditions There are many forms of gratitude that inhabitants of Latin America employ when they discard excess food. Some people kiss the bread while others cut it before discarding it. Other such traditions are upheld largely by the country, Argentina and Uruguay have one such tradition known as a ":es:Ñoquis del 29" or "the Gnocchi 29", where on the 29th of each month a family eats gnocchi, sometimes placing money under their plate to wish for abundance in the next month. There is a holiday celebrated in Latin America known as Three Kings Day (otherwise known as Epiphany) which is celebrated on January 6 of each year where families feast in honor of God's manifestation in human form in Jesus. In many countries of Latin America families consume lentils on the first day of the New Year because they are thought to bring prosperity. See also	524651
wiki20220301en020_105451	Latin American cuisine	In many countries of Latin America families consume lentils on the first day of the New Year because they are thought to bring prosperity. See also Latin American culture List of cuisines Louisiana Creole cuisine Native American cuisine Aztec cuisine Inca cuisine Maya cuisine North American cuisine South American cuisine Spanish cuisine References	Latin American cuisine. In many countries of Latin America families consume lentils on the first day of the New Year because they are thought to bring prosperity. See also Latin American culture List of cuisines Louisiana Creole cuisine Native American cuisine Aztec cuisine Inca cuisine Maya cuisine North American cuisine South American cuisine Spanish cuisine References	524651
wiki20220301en020_105452	Master chief petty officer	U.S. Coast Guardmaster chief petty officercollar device U.S. Coast Guardmaster chief petty officersleeve rating insignia United States Navymaster chief petty officer collar insignia United States Navymaster chief petty officershoulderboard United States Navyrating badge for amaster chief boatswain's matewith 12 years or more of service Master chief petty officer (MCPO) is an enlisted rank in some navies. It is the ninth (just below the rank of MCPON) enlisted rank (with pay grade E-9) in the United States Navy and United States Coast Guard, just above Senior Chief Petty Officer (SCPO). Master chief petty officers are addressed as "Master Chief (last name)" in colloquial contexts and they constitute the top 1.25% of the enlisted members of the maritime forces.	Master chief petty officer. U.S. Coast Guardmaster chief petty officercollar device U.S. Coast Guardmaster chief petty officersleeve rating insignia United States Navymaster chief petty officer collar insignia United States Navymaster chief petty officershoulderboard United States Navyrating badge for amaster chief boatswain's matewith 12 years or more of service Master chief petty officer (MCPO) is an enlisted rank in some navies. It is the ninth (just below the rank of MCPON) enlisted rank (with pay grade E-9) in the United States Navy and United States Coast Guard, just above Senior Chief Petty Officer (SCPO). Master chief petty officers are addressed as "Master Chief (last name)" in colloquial contexts and they constitute the top 1.25% of the enlisted members of the maritime forces.	524652
wiki20220301en020_105453	Master chief petty officer	Prior to 1958, chief petty officer was the highest enlisted rate in both the U.S. Navy and U.S. Coast Guard. This changed on 20 May 1958 with the passage of Public Law 85-422, the Military Pay Act of 1958, which established two new enlisted pay grades of E-8 and E-9 in all five branches of the U.S. Armed Forces. In the U.S. Navy and U.S. Coast Guard, the new E-8 pay grade was titled Senior Chief Petty Officer and the new E-9 pay grade as master chief petty officer, with the first selectees promoting to their respective grades in 1959 and 1960.	Master chief petty officer. Prior to 1958, chief petty officer was the highest enlisted rate in both the U.S. Navy and U.S. Coast Guard. This changed on 20 May 1958 with the passage of Public Law 85-422, the Military Pay Act of 1958, which established two new enlisted pay grades of E-8 and E-9 in all five branches of the U.S. Armed Forces. In the U.S. Navy and U.S. Coast Guard, the new E-8 pay grade was titled Senior Chief Petty Officer and the new E-9 pay grade as master chief petty officer, with the first selectees promoting to their respective grades in 1959 and 1960.	524652
wiki20220301en020_105454	Master chief petty officer	Advancement In the Navy, advancement to master chief petty officer is similar to that of chief petty officer and senior chief petty officer. It carries requirements of time in service, superior evaluation scores, and selection by a board of master chiefs. Similarly, senior chief petty officers and chief petty officers are chosen by selection boards. In the Coast Guard, advancement to master chief petty officer is similar to other advancements consisting of competition with other advancement-eligible senior chief petty officers. Eligible candidates are prioritized based on written examination scores, evaluations, award points, time in service, and time in grade. Master chief petty officers are then selected monthly from this prioritization list as positions become available.	Master chief petty officer. Advancement In the Navy, advancement to master chief petty officer is similar to that of chief petty officer and senior chief petty officer. It carries requirements of time in service, superior evaluation scores, and selection by a board of master chiefs. Similarly, senior chief petty officers and chief petty officers are chosen by selection boards. In the Coast Guard, advancement to master chief petty officer is similar to other advancements consisting of competition with other advancement-eligible senior chief petty officers. Eligible candidates are prioritized based on written examination scores, evaluations, award points, time in service, and time in grade. Master chief petty officers are then selected monthly from this prioritization list as positions become available.	524652
wiki20220301en020_105455	Master chief petty officer	Petty officers of all grades possess both a rate (the enlisted term for rank) and rating (job, similar to a military occupational specialty (MOS) in other branches). The full title (most commonly used) is a combination of the two. Thus, a master chief petty officer with the rating of fire controlman would properly be called a master chief fire controlman. Each rating has an official abbreviation, such as FC for fire controlman, FT for fire control technician, and STS for sonar technician, submarines. When combined with the rate abbreviation (MC for master chief without rating), it produces the full rate designation, such as FCCM for fire controlman chief master ( more commonly said as Fire Controlman Master Chief). It is not uncommon practice to refer to the master chief by this shorthand in all but the most formal correspondence (such as printing and inscription on awards). Mostly, though, they are simply called "master chief", regardless of rating.	Master chief petty officer. Petty officers of all grades possess both a rate (the enlisted term for rank) and rating (job, similar to a military occupational specialty (MOS) in other branches). The full title (most commonly used) is a combination of the two. Thus, a master chief petty officer with the rating of fire controlman would properly be called a master chief fire controlman. Each rating has an official abbreviation, such as FC for fire controlman, FT for fire control technician, and STS for sonar technician, submarines. When combined with the rate abbreviation (MC for master chief without rating), it produces the full rate designation, such as FCCM for fire controlman chief master ( more commonly said as Fire Controlman Master Chief). It is not uncommon practice to refer to the master chief by this shorthand in all but the most formal correspondence (such as printing and inscription on awards). Mostly, though, they are simply called "master chief", regardless of rating.	524652
wiki20220301en020_105456	Master chief petty officer	The rate insignia for a master chief is a white eagle with spread wings above three chevrons. The chevrons are topped by a rocker (arc) that goes behind the eagle. Two inverted silver stars (a reference to the stars used on the sleeves of line officers) are placed above the eagle. Between the arc and the top chevron is the specialty mark of the enlisted rating. This is used on the service dress blue, dinner dress blue jacket, and dinner dress white jacket uniforms. On other uniforms, the insignia used for shirt collars and caps is the one that has become universally accepted as the symbol of the chief petty officer. This is a gold foul anchor (though sometimes the word "fouled" is used, the proper term is "foul anchor") superimposed with a silver "USN" (Navy) or a silver shield (Coast Guard). As on the rating badge, this is capped by two five-pointed stars, showing one ray down. Command master chief petty officer	Master chief petty officer. The rate insignia for a master chief is a white eagle with spread wings above three chevrons. The chevrons are topped by a rocker (arc) that goes behind the eagle. Two inverted silver stars (a reference to the stars used on the sleeves of line officers) are placed above the eagle. Between the arc and the top chevron is the specialty mark of the enlisted rating. This is used on the service dress blue, dinner dress blue jacket, and dinner dress white jacket uniforms. On other uniforms, the insignia used for shirt collars and caps is the one that has become universally accepted as the symbol of the chief petty officer. This is a gold foul anchor (though sometimes the word "fouled" is used, the proper term is "foul anchor") superimposed with a silver "USN" (Navy) or a silver shield (Coast Guard). As on the rating badge, this is capped by two five-pointed stars, showing one ray down. Command master chief petty officer	524652
wiki20220301en020_105457	Master chief petty officer	Command master chief petty officer Master chief petty officers are generally considered to be the technical experts in their fields. They serve at sea and ashore in commands of all sizes. Many master chiefs choose to enter the command master chief petty officer program. If selected, a master chief receives additional leadership training and is assigned to a command as the command master chief (CMC). The command master chief is the senior enlisted person at a command and works as a liaison between the commanding officer and the enlisted ranks, serving as the senior enlisted leader. In this capacity, the CMC assists the commanding officer in issues of quality of life, discipline, training, and morale. On submarines, the equivalent of a CMC is called the chief of the boat or "COB". The CMC insignia has a silver star in lieu of the enlisted rating insignia between the rocker and the top chevron. Fleet and force master chief petty officer	Master chief petty officer. Command master chief petty officer Master chief petty officers are generally considered to be the technical experts in their fields. They serve at sea and ashore in commands of all sizes. Many master chiefs choose to enter the command master chief petty officer program. If selected, a master chief receives additional leadership training and is assigned to a command as the command master chief (CMC). The command master chief is the senior enlisted person at a command and works as a liaison between the commanding officer and the enlisted ranks, serving as the senior enlisted leader. In this capacity, the CMC assists the commanding officer in issues of quality of life, discipline, training, and morale. On submarines, the equivalent of a CMC is called the chief of the boat or "COB". The CMC insignia has a silver star in lieu of the enlisted rating insignia between the rocker and the top chevron. Fleet and force master chief petty officer	524652
wiki20220301en020_105458	Master chief petty officer	Fleet and force master chief petty officer Fleet and force master chiefs are appointed by the commander of a fleet or a force command, to serve as their senior enlisted adviser. These two ranks are equivalent and their insignia is also the same—a master chief rating badge with two gold stars above the eagle and a gold star for the rating insignia.	Master chief petty officer. Fleet and force master chief petty officer Fleet and force master chiefs are appointed by the commander of a fleet or a force command, to serve as their senior enlisted adviser. These two ranks are equivalent and their insignia is also the same—a master chief rating badge with two gold stars above the eagle and a gold star for the rating insignia.	524652
wiki20220301en020_105459	Master chief petty officer	A force master chief petty officer (FORCM) is a master chief who has virtually the same responsibility as command master chiefs, but for larger force commands rather than a single unit. There are 15 force master chief positions in the Navy: Bureau of Medicine and Surgery Naval Air Force, U.S. Atlantic Fleet Naval Air Forces Naval Education and Training Command Naval Facilities Engineering Command Naval Special Warfare Naval Surface Force, U.S. Atlantic Fleet Naval Surface Forces Naval Information Forces Navy Expeditionary Combat Command Navy Installations Command Navy Personnel Command Navy Reserve Forces Submarine Force, U.S. Pacific Fleet Submarine Force U.S. Atlantic Fleet	Master chief petty officer. A force master chief petty officer (FORCM) is a master chief who has virtually the same responsibility as command master chiefs, but for larger force commands rather than a single unit. There are 15 force master chief positions in the Navy: Bureau of Medicine and Surgery Naval Air Force, U.S. Atlantic Fleet Naval Air Forces Naval Education and Training Command Naval Facilities Engineering Command Naval Special Warfare Naval Surface Force, U.S. Atlantic Fleet Naval Surface Forces Naval Information Forces Navy Expeditionary Combat Command Navy Installations Command Navy Personnel Command Navy Reserve Forces Submarine Force, U.S. Pacific Fleet Submarine Force U.S. Atlantic Fleet	524652
wiki20220301en020_105460	Master chief petty officer	A fleet master chief petty officer (FLTCM) is a master chief who again has virtually the same responsibility as command master chiefs, but for larger fleet commands. There are 4 fleet master chief positions in the Navy: United States Fleet Forces Command United States Pacific Fleet United States Naval Forces, Europe/Africa United States Second Fleet Plus, as of August 2021, three Fleet Master Chiefs serve as SEA's of combatant commands: United States Central Command United States Indo-Pacific Command United States Transportation Command Master Chief Petty Officer of the Navy	Master chief petty officer. A fleet master chief petty officer (FLTCM) is a master chief who again has virtually the same responsibility as command master chiefs, but for larger fleet commands. There are 4 fleet master chief positions in the Navy: United States Fleet Forces Command United States Pacific Fleet United States Naval Forces, Europe/Africa United States Second Fleet Plus, as of August 2021, three Fleet Master Chiefs serve as SEA's of combatant commands: United States Central Command United States Indo-Pacific Command United States Transportation Command Master Chief Petty Officer of the Navy	524652
wiki20220301en020_105461	Master chief petty officer	Master Chief Petty Officer of the Navy There exists one post that is unique – Master Chief Petty Officer of the Navy (MCPON, pronounced ). The holder of this post is appointed by the Chief of Naval Operations (CNO), to serve as the most senior enlisted member in the U.S. Navy. The MCPON adds a third star above the rating insignia described earlier, and all three stars are gold (silver on the gold foul anchor collar device). Likewise, the rating specialty mark is replaced by a gold star. As of August 2018, Russell L. Smith is the current MCPON. Master Chief Petty Officer of the Coast Guard	Master chief petty officer. Master Chief Petty Officer of the Navy There exists one post that is unique – Master Chief Petty Officer of the Navy (MCPON, pronounced ). The holder of this post is appointed by the Chief of Naval Operations (CNO), to serve as the most senior enlisted member in the U.S. Navy. The MCPON adds a third star above the rating insignia described earlier, and all three stars are gold (silver on the gold foul anchor collar device). Likewise, the rating specialty mark is replaced by a gold star. As of August 2018, Russell L. Smith is the current MCPON. Master Chief Petty Officer of the Coast Guard	524652
wiki20220301en020_105462	Master chief petty officer	Master Chief Petty Officer of the Coast Guard The Master Chief Petty Officer of the Coast Guard (MCPOCG) is appointed by the Commandant of the Coast Guard to serve as the most senior enlisted member in the U.S. Coast Guard. The MCPOCG adds a third star above the rating insignia described earlier, and all three stars are gold (silver on the gold foul anchor collar device). Likewise, the rating specialty mark is replaced by a gold shield. The current master chief petty officer of the Coast Guard is Jason M. Vanderhaden.	Master chief petty officer. Master Chief Petty Officer of the Coast Guard The Master Chief Petty Officer of the Coast Guard (MCPOCG) is appointed by the Commandant of the Coast Guard to serve as the most senior enlisted member in the U.S. Coast Guard. The MCPOCG adds a third star above the rating insignia described earlier, and all three stars are gold (silver on the gold foul anchor collar device). Likewise, the rating specialty mark is replaced by a gold shield. The current master chief petty officer of the Coast Guard is Jason M. Vanderhaden.	524652
wiki20220301en020_105463	Master chief petty officer	In popular culture In the Halo video game franchise, the protagonist, Master Chief Petty Officer John-117, commonly referred to as "Master Chief" or simply "Chief", derives his nicknames from his rank of master chief petty officer. In the 2012 TV series Last Resort, the character Joseph Prosser, (portrayed by Robert Patrick) is the Chief of the Boat (COB) of USS Colorado and holds the rank of master chief petty officer. In the 2000 film Men of Honor, the character Leslie William "Billy" Sunday (portrayed by Robert De Niro) is a U.S. Navy diver with the rank of master chief petty officer. This film is based on real-life events of Carl Brashear, the first black man to be accepted into the salvage divers school; he eventually also earned the rank of master chief himself.	Master chief petty officer. In popular culture In the Halo video game franchise, the protagonist, Master Chief Petty Officer John-117, commonly referred to as "Master Chief" or simply "Chief", derives his nicknames from his rank of master chief petty officer. In the 2012 TV series Last Resort, the character Joseph Prosser, (portrayed by Robert Patrick) is the Chief of the Boat (COB) of USS Colorado and holds the rank of master chief petty officer. In the 2000 film Men of Honor, the character Leslie William "Billy" Sunday (portrayed by Robert De Niro) is a U.S. Navy diver with the rank of master chief petty officer. This film is based on real-life events of Carl Brashear, the first black man to be accepted into the salvage divers school; he eventually also earned the rank of master chief himself.	524652
wiki20220301en020_105464	Master chief petty officer	In the 2017 TV series SEAL Team, the character Jason "Jace" Hayes (portrayed by David Boreanaz) is a United States Naval Special Warfare Development Group leader of a Navy SEAL team (Bravo Team) with the rank of master chief petty officer. In GI Jane, Viggo Mortenson plays a master chief in charge of training elite Navy Seals.	Master chief petty officer. In the 2017 TV series SEAL Team, the character Jason "Jace" Hayes (portrayed by David Boreanaz) is a United States Naval Special Warfare Development Group leader of a Navy SEAL team (Bravo Team) with the rank of master chief petty officer. In GI Jane, Viggo Mortenson plays a master chief in charge of training elite Navy Seals.	524652
wiki20220301en020_105465	Master chief petty officer	See also Goat locker Petty officer U.S. Navy enlisted rate insignia Comparative military ranks References External links U.S. Navy uniform regulations U.S. Military enlisted ranks Official website of the Master Chief Petty Officer of the U.S. Navy Official website of the Master Chief Petty Officer of the U.S. Coast Guard United States military enlisted ranks Military ranks of the United States Coast Guard Military ranks of the United States Navy Marine occupations	Master chief petty officer. See also Goat locker Petty officer U.S. Navy enlisted rate insignia Comparative military ranks References External links U.S. Navy uniform regulations U.S. Military enlisted ranks Official website of the Master Chief Petty Officer of the U.S. Navy Official website of the Master Chief Petty Officer of the U.S. Coast Guard United States military enlisted ranks Military ranks of the United States Coast Guard Military ranks of the United States Navy Marine occupations	524652
wiki20220301en020_105466	Edward Barron Chandler	Edward Barron Chandler (August 22, 1800 – February 6, 1880) was a New Brunswick politician and lawyer from a United Empire Loyalist family. He was one of the Fathers of Confederation. Chandler was born in Amherst, Nova Scotia and moved to New Brunswick to study law. He moved to Dorchester, New Brunswick and served in the colony's government. In 1827 he was elected to the New Brunswick legislature as an opponent of responsible government and later served on the province's Legislative Council (the legislature's Upper House) and in Cabinet serving as leader of the "compact" government that ruled the colony from 1848 to 1854 prior to the institution of responsible government. In 1836 Chandler became a member of New Brunswick's Legislative Council.	Edward Barron Chandler. Edward Barron Chandler (August 22, 1800 – February 6, 1880) was a New Brunswick politician and lawyer from a United Empire Loyalist family. He was one of the Fathers of Confederation. Chandler was born in Amherst, Nova Scotia and moved to New Brunswick to study law. He moved to Dorchester, New Brunswick and served in the colony's government. In 1827 he was elected to the New Brunswick legislature as an opponent of responsible government and later served on the province's Legislative Council (the legislature's Upper House) and in Cabinet serving as leader of the "compact" government that ruled the colony from 1848 to 1854 prior to the institution of responsible government. In 1836 Chandler became a member of New Brunswick's Legislative Council.	524654