Agua fresca in the context of Tamarindo (drink)

Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some items typical of Latin American cuisine include maize-based dishes arepas, empanadas, pupusas, tacos, tamales, tortillas and various salsas and other condiments (guacamole, pico de gallo, mole, chimichurri, chili, aji, pebre). Sofrito, a culinary term that originally referred to a specific combination of sautéed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs. Rice, corn, pasta, bread, plantain, potato, yucca, and beans are also staples in Latin American cuisine.

Latin American beverages are just as distinct as their foods. Some of the beverages predate colonization. Some popular beverages include coffee, mate, guayusa, hibiscus tea, horchata, chicha, atole, cacao and aguas frescas.

Horchata (/ɔːrˈtʃɑːtə/; Spanish: [oɾˈtʃata] ), or orxata (Valencian: [oɾˈtʃata]), is a name given to various beverages that are generally plant-based but sometimes contain milk. In Spain, it is made with soaked, ground, and sweetened tiger nuts. In Mexico, it is made with rice, cinnamon and other ingredients and it is well known as a type of Mexican agua fresca.