Food is one of the most basic human necessities but also one of the staples of unity among the human race. Lucky for us, we’re privileged enough to live on a planet that has evolved from a monoculture of food based on what was simply available at the time to a world full of different flavours with new plants, herbs and produce being cultivated every day. Many regions celebrate their homegrown produce through delicious works of culinary art that have often developed through cultural practices as well as a thorough knowledge of what that geographical location could offer.
One of the regions rich in culinary history is South America. With regions that fall in both the Northern and southern hemispheres, this continent experiences vast climates which adds to its varying array of fresh, seasonal produce. When combined with the cultural
histories of countries such as Brazil, Chile and Peru to name a few you arrive at a dinner table filled with the most interesting and delicious foods you will ever taste. However, when travelling the world and exploring new cultures it’s best to gain an in depth understanding of said culture. Learning the language is a great way to integrate into a culture and get to know its people. With AmazingTalker you can connect with hundreds of native teachers like English Tutors, Spanish Tutors, Japanese Tutors, or more; and make your travel journey easier!
1. Ceviche – Peru
Also known as cebiche, seviche is a dish that originated in the South American country of Peru. The bright and fresh dish consists of a combination of seafood and is usually enjoyed on hot summer days. The raw fish is cured in a mixture of citrus usually lemon or lime and usually spiced with chilli peppers. The dish is usually also served with red onions, salt and coriander and is always to be prepared fresh as it is not cooked at all.
Main ingredients: Fish of your choice, lime/lemon, red onion, chilli peppers, coriander
Served with: Tostadas, cucumber salad, rice cakes,
2. Asado – Argentina
Although the concept of a barbecue is hardly new, Asado is the variation of this tradition best associated with Argentina. This is a great time to bring people together and the event is usually a major time of bonding for attendants. The key aspect of Asado is the grilled meat, usually served with a variety of sides, the meat is to be grilled on red hot coals and firewood
Main ingredients: High-quality meat of your choice
Served with: chimichurri, salsa criolla
3. Feijoada – Brazil
Owing its name to the main ingredient of the dish, black beans, Feijoada is a Brazilian Portuguese dish that usually consists of the aforementioned beans slowly stewed with either pork or beef. Viewed as soul food and the national dish of Brazil, this meal is not meant to be eaten in a rush. It’s a meal typically reserved for a leisurely lunch and
perfect for a cold wintery day.
Main ingredients: Black beans, pork cut of choice, beef of choice
Served with: White rice, sauteed greens, fresh salad
4. Encebollado – Ecuador
From the region of Ecuador, Encebollado is a fish stew cooked throughout the country but is most popular among its coastal regions due to the abundance of fresh fish. The dish is commonly regarded as Ecuador’s national dish and the ideal food to be eaten on a cold, rainy day while cosy at home.
Main ingredients: Fresh tuna, yuca/cassava root, tomatoes, onions, cilantro, various spices
Served with: Plantain, bread, banana chips
5. Arepa – Venezuela
A bread-like food, Arepas are made of ground maize dough and is local to the regions of Colombia and Venezuela in South America. This flat, round and unleavened patty of dough can either be grilled or baked depending on how the cook prefers them and is usually filled with the stuffing of choice. Arepas are usually filled with a combination of cheese and meats and whatever fresh accompaniment is available
Main ingredients: Cornmeal
Served with: filling of your choice (meat/ vegetable or cheese)
6. Bandeja Paisa – Colombia
With its origins in Colombia, Bandeja Paisa is a dish that in the name refers to a person from the Paisa region as well as “bandeja” means platter in Spanish. With this in mind, it’s worthwhile to note that many regional variations of this dish exist such as bandeja de arriero, bandeja montañera, and bandeja antioqueña. The staple theme of the dish centres around the quantity of food provided on the platter as well as the variation in the foods.
Main ingredients: Red beans, Meat, Rice Eggs , Avocado,Onion, plantain, Spanish sofrito
Served with: Arepas
7. Cazuela – Chile
Considered to be a national dish of Chile, the name of this dish actually refers to the unglazed shallow earthenware pot that the ingredients are to be cooked in. This Chilean stew is made by boiling meats of your choice with chopped onions or carrots until tender and cooked, the meat is then combined with various other vegetables which have been cooked separately. The stock from both the meat and the vegetables are then combined to create one glorious dish.
Main ingredients: Chicken, beef, potatoes, carrots, onions, stock, corn, coriander and pepper
Served with: Rice
8. Salteñas – Bolivia
Hailing from the region of Bolivia, salteñas are a form of baked empanada from this region. The baked pastry is usually stuffed with a savoury filling containing either beef, pork or chicken. The meats are cooked into a sauce that usually leans toward the slightly spicy side and is combined with olives, raisins and potatoes.
Main ingredients: Flour, salt, chicken, pork, beef, potatoes, eggs, onions, lard, butter, raisins, cumin, olives, parsley, spring onion and bell peppers.
Served with: These pastries are usually served with a Bolivian salsa called llajua
9. Kivevé – Paraguay
Making use of the wonderful and bright winter squash, the natives of Paraguay invented this dish. Perfect for a cold day or an upset stomach, the seemingly simple dish highlights the deliciousness of its star ingredient and how sometimes less truly is more. This stew can sometimes be described as having a doughy texture and is most comfortingly described as creamy. This stew is usually created by gently cooking, boiling or steaming the squash until it is tender and then pureeing it until it reaches its final smooth consistency.
Main ingredients: Squash
Served with: Usually served as a side with Asado grilled meats but is also perfect as a meal for vegetarians
10. Dulce de Leche – Argentina
One of Brazil’s most well-known confectionaries, Dulce de Leche is known across the globe as one of the most sumptuous desserts out there. Known as caramelised milk or milk jam, this dish is created by slowly heating sugar and milk over a long period of time, the results of which are the substance known as Dulce de Leche. Once cooked this dessert takes on a spread like consistency and can be used in a variety of other desserts such as croissants, muffins, cupcakes and cookies.
Main ingredients: Milk, Sugar
Served with: Brownies, cookies, croissants, on cake as icing and many more.
11. Brigadeiros – Brazil
Another very popular Brazilian dessert, Brigadeiros will have you thanking the inventor of chocolate from the depths of your heart. This ultra-sweet confectionary is usually made of chocolate shaped into a ball and covered in sprinkles. However, it isn’t always in a ball, sometimes a more free form version of the dessert is created called brigadeiro de colher and this is usually to be consumed with a spoon.
Main ingredients: Condensed milk, butter, egg and cocoa powder
Served with: Usually eaten on its own as a snack
12. Obleas – Colombia
Popular in many Spanish and Latin American countries, Obleas are most commonly found in Colombia and consist of two wafers that are combined to form one super dessert. There are many variations to this dessert but usually one can expect to find dulce de leche, jam, cheese or fruits sandwiched between the wafers.
Main ingredients: Oblea wafers, usually made from flour, corn, water and oil
Served with: Dulce de leche, jam, cheese, fruit
13. Platanos Fritos – All of South America
Popular throughout many South American as well as African countries Platanos Fritos is a dish made of fried plantains. The dish is perfect as a starter, snack or accompaniment to another meal. The plantain is cooked until just slightly charred giving it the perfect balance of soft, melt in your mouth sweetness and deep charred savoury flavour.
Main ingredients: Plantains
Served with: Eaten by itself or as a side for another dish
14. Yerba Maté – Argentina
A well-known Argentinian beverage, Yerba Maté is made of the leaves of the popular plant holly. When caffeine-rich leaves of the plant are steeped in water it creates a brew known as Maté. Although the drink is native to South American countries, once colonized, however, the news of the plant spread across the globe and has since led to its popularity of the plant. Today it can be seen used in various energy drinks around the world.
Main ingredients: Leaves and twigs of Ilex (holly) plant
Served with: Usually consumed on its own as a drink.
15. Lomo Saltado – Peru
This Peruvian drink consists of a stir fry typically made of strips of marinated sirloin steak that are fried with tomatoes, and onions and served with French fries. The meat of the dish is usually prepared using a combination of soy sauce, vinegar and various other spices and herbs. The dish which takes its influence is often thought of as only a Peruvian dish but upon further review can be found to take its inspiration from both Peruvian and Chinese cuisine.
Main ingredients: Beef, potatoes, onions, vegetables, soy sauce, tomatoes, coriander, garlic, bell peppers, cumin and vinegar.
Served with: Rice and French fries
16. Empanadas – Argentina
Hailing from wider Latin America, the empanada possibly takes the cake as one of the most well-known South American dishes. This baked or fried pastry is perfect as a snack or part of a larger meal. The pastries are usually filled with various meats and vegetables cooked in a delicious and thick stew sauce and typically prepared with a boiled egg inside. Popularised by Argentinians this dish is the perfect crowd pleaser during parties and events.
Main ingredients: Flour, onion, beef, salt, egg, bell peppers and pepper
Served with: Salsa Verde, fried plantains, black beans and rice.
17. Pastel de Choclo – Chile
This South American dish is a baked meal made of corn or “choclo”. You’ll find it quite similar to Mexican pastel de elote or the English Corn pudding. However, although it may sound bland as the name suggests, this dish comes with more than just a huge helping of corn. The dish is usually filled with a combination of ground beef, chicken, black olives, raisins and sliced hard boiled eggs, all contributing to a wonderfully balanced savoury-sweet dining experience.
Main ingredients: Corn, milk, chicken/ beef, egg, onion, salt, butter, garlic, paprika, basil, raisins, olives and cumin
Served with: Pebre sauce, Salsa verde, Ensalada chilena
18. Pão de Queijo – Brazil
This soft, doughy Brazilian bread has stolen hearts the world over. Filled with cheese, when eaten fresh and warm this bread will bring a smile to your face. With its origins rooted in enslavement, the addition of cheese is a fairly new one as this was obviously not available then. Since then milk and cheese have been added to the traditional recipe of tapioca flour, creating the Pão de Queijo roll known to the world today.
Main ingredients: Tapioca flour, cheese, milk, butter
Served with: Perfect served with a savoury dinner dish, lunch or even breakfast
19. Barreado – Brazil
When you’ve been partying for three days what is the one you want more than a shower and sleep? Food! Created to sustain the carnival going crowds, Barreado is a Brazilian dish created to feed the massive party crowds. Hailing from the coastal region of Paraná, this hearty stew consists of beef stewed in heavy clay pots for more than 12 hours. The beef is often combined with bacon, bay leaves and various spices.
Main ingredients: bacon, bay leaves, beef, spices, garlic, red bell pepper, chives and parsley, cumin, salt
Served with: manioc gravy, rice and plantain
20. Pepperpot – Guyana
Guyanese pepperpot is a special dish usually served during Christmas and other special events in Guyana. The strongly flavoured dish takes its main flavour base from its cassareep sauce created using cassava root and a few other simple ingredients. The main staples of the dish include beef, pork or mutton as these are the most popular types of meat used in the country. The slow cooked meal is perfect for time spent with family and loved ones.
Main ingredients: Meat of choice, cassareep sauce, cinnamon, hot peppers
Served with: Homemade bread, rice, roti, boiled or steamed vegetables
United through flavor!
It’s always interesting to take a closer look into the culinary cultures of different parts of the world and what inspired them to be created in the first place. We hope that the article shed some light on some of the more interesting parts of the South American culinary culture and just how impactful history can be in the development of certain dishes and culinary practices. Hopefully the next time you visit any part of South America you have a guide for your own exploration of their cuisine and alongside have picked up some of the languages with a course from the amazing tutors at AmazingTalker.
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