The Center for Foods of the Americas (CFA) is the research hub for Latin American cuisine at The Culinary Institute of America. The CFA is dedicated to the preservation and dissemination of Latin American foodways through education, research, and communication.
Our experts travel throughout Latin America capturing, documenting, and cataloging the ingredients, techniques, iconic dishes, regional cuisines, and street foods that are at the intersection of culture, tradition, and the history of Latin America.
They chronicle the evolution and reinterpretation of these traditional foods—from artisanal moles of Oaxaca to the techniques used for making the rich Brazilian seafood stews of Bahia—preserving traditions is essential to provide important perspectives on culture and society.
We anticipate the work of the CFA will have a long-lasting effect on the way culinary professionals and the foodservice industry at large understand the diversity of Latin America’s regional cuisines.