Hispanic food is a cuisine that is so historically varied, so regionally specialized that dishes with the same name can mean wildly different things. That’s no surprise, really; not when you realize that Hispanic cultures, as Pew Hispanic writes, have roots in 20 different Latin American countries and, of course, Spain.
As you might imagine, the food these cultures hold dear have many similarities. Ceviche, for instance, is the term used for raw seafood cured in a citrus juice. However, the ceviche recipe you might encounter when in Mexico, for example, is likely to be markedly different from what you’ll find in Colombia. While bo