This reading focuses on traditional Latin American dishes. It begins with a brief history of ingredients traditionally used throughout the region before and after the Spanish came to the Americas. It also includes one paragraph each on: ceviche, enchiladas and carnitas. A large glossary of new food words is included.
Page 2 includes reading comprehension and a short writing exercise.
This is a wonderful complement to any unit on Latin American food and culture. It can also be enjoyed on its own.
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