Latin American cuisine, like its culture, varies from country to country. Today's edition of "Web Serial" takes a look at some mouthwatering typical dishes from three different Latin Americans nations: Cuba, whose cuisine is a blend of Spanish and African influences, with marinated roast pork and rice-and-beans a favorite; Ecuador, with guinea pig and hornado, a potato, beans, and pork dish; and Chile, with local specialties, many with seafood, reflecting the influences of other Andean countries.