Spices are used in Mexican, Caribbean and Latin American cuisine - the latter is not so spicy though. Cajun cuisine is very, very spicy - it's a mixture of Creole and French cuisine. Venezuelan cuisine is spicy too but not very popular because it was created during the civil war area and is made of ingredients that were available in that era - beef, cornflower, and seafood.
Chile has excellent seafood due to the climate and the Pacific having very cold water.
While towards the south it is more pasta-based dishes than smoked dishes. But each region has its typical style of cooking and specialities. But there is one thing in common. Although lentils are Mediterranean grain, it was brought to Germany by the Romans. The flavour gets enhanced by the wine.