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Which staple foods are most common in Latin American cuisines?

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In Latin American cuisines, corn (maize) serves as the primary culinary common denominator across much of the region. It is frequently ground into meal to create staples such as tortillas and tamales.1

Beyond corn, many regional diets rely on a foundational "trinity" of staples:
* Corn (maize)2
* Beans: A vital source of protein.2
* Squash2

Rice is another widely consumed staple, often served alongside beans. Additionally, various root vegetables such as potatoes and cassava are essential, particularly in tropical climates where they serve as primary sources of calories and starch.123

These ingredients are frequently seasoned with chili peppers, which are used liberally throughout Latin American cooking to provide flavor and heat. Other common dietary components include avocados, tomatoes, and plantains.12