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South America

Across
Corn milkshake.
Hoof Soup
Reflects Aztec Influences
Toasted cornmeal mixed with water or coconut milk.
Corn cake filled with refried beans, cheese, and pork.
Beans in Spanish.
Blend of chiles, onions, garlic, allspice, and other spices to season meat, poultry, or fish.
Cooked for Mexican Independence Day.
Spicy Sausage.
Appetizer of raw fish marinated in citrus juice. Served with chiles, tomatoes, and onions.
Starchy root vegetable.
Steamed rolls of cornmeal stuffed with shredded meat, peppers, and corn in corn husks.
Down
Soup of chicken, potatoes, and corn.
Small griddlecake made with cooked cracked corn.
Dough made from corn.
Stew made up of pork, black beans, and sausage.
Known as a sauce.
Soup typically made of meat, peanuts, and squash.
Strong sugarcane drink.
Beans
Llama Jerky
Thick blend of chiles, seeds, unsweetened chocolate and spices.
Squashlike fruit.
Small inexpensive eating establishments.
Turnover filled with meat, vegetables, fruit or all three.