South America is home to some of the most unique, awe-inspiring travel opportunities, natural phenomena and historical sites in the world. Travelling South America is an unbelievable experience with incredible culture and, of course, food!
South American food is some of the most delicious, unique, interesting and tasty in the world. But there are also some very weird and unusual recipes to try from South America too!
Centolla Chilena (also known as the Magellanic spider crab, the Patagonian spider crab, southern spider crab or Chilean spider crab) is a crustacean that inhabits the seabed of the cold waters of southern Chile, from Valdivia to Cape Horn. Living in the waters south of the Pacific, Centolla is a highly valued ingredient in Chilean …
Bolivia is a landlocked country in the heart of South America, bordering Brazil, Peru, Chile and Paraguay. Boasting outstanding geographical diversity, it’s area spans from the Andean mountains to the Amazonian rainforests, which is easily twice the size of Spain. The culture of Bolivia is heavily influenced by the indigenous Quechua people and the Aymara …
Colombia is a country situated on the northwestern tip of South America with a coastline on two major oceans; the Atlantic and Pacific. Colombia is a geographical contrast that has both beautiful beaches by the Caribbean coastline as well as mountainous highlands of the Andes where the largest city and capital, Bogotá, is located. The …
Tamalitos is the Peruvian form of the famous Tamales. Both tamalitos and tamales are similar in appearance and prepared in the same manner. The only difference being that tamalitos does not contain meat in it while a tamale does. Tamalitos are also generally smaller in size and drier as compared to the normal tamales. Tamalitos …
Occupying much of the South West tip of South America, Argentina stands as the 8th largest country in the world in terms of landmass. With magnificent mountains, beaches, waterfalls and landscapes along with a rich cultural history, a burning passion for football and wine, this latin-American country is among the most visited tourist destinations on …
Medialunas is the Argentinian take on the traditional French croissant. The word literally translates to half a moon (explaining the crescent shape). The yeast infused dough is intricately layered with butter with a technique called laminating and glazed with sugar. Unlike a regular croissant, Medialunas are smaller and sweeter. It is a staple pastry dish …
Since ancient times the basis of Paraguayan food has been corn and cassava, which have allowed the character of Paraguayan gastronomy to be forged. Those key staples of the Paraguayan cuisine have given rise to the creation many unique dishes enjoyed throughout the country and other parts of Latin America. Most Popular Paraguayan Dishes Paraguayan …
Salchipapas is a Peruvian street food dish made of deep-fried potatoes (papas) and stir-fried beef sausages (salchichas). It has become one of Peru’s most popular street foods and a real staple quick dinner for the locals. This dish is simple to make with just deep-fried potatoes mixed with stir-fried beef sausages, cut into small pieces …
Carne-De-Sol can be literally translated as ‘Sun-dried Meat’ in Portuguese. In northeastern Brazil, preserving meat by salting and drying it in the sun is a common practice, and that’s where the dish comes from. However, despite the name, most modern-day carne-de-sol recipes don’t require the sun to dry the meat. It needs salt, brown sugar …
Casabe is a traditional delicacy among the Caribbean, Central, and South American populations. It is a thin flatbread that is made almost entirely from one ingredient, the cassava root (tapioca). Origin & Cultural Significance Casabe is a staple dish for many South American and Caribbean people, and is considered one of the oldest recipes dated …
Parrillada is an Argentinian savoury dish composed of various meats that are grilled and paired with different sauces, such as chimichurri or mushroom escabeche. This recipe hits back to the origins of Argentinian cooking and is very similar to what we now know as modern-day barbeque. Origin and Cultural Significance The art of Argentinian cooking …
Pamonha is a traditional Brazilian dish that is made with freshly grated corn made into a paste and tightly wrapped around a fresh husk of corn and then boiled or steamed to cook. Pamonha comes in a variety of forms and flavors all over Brazil where it can either be plain, savoury (filled with meat), …
Fritada (also known as Fritada de Chancho) is a traditional Ecuadorian dish consisting of fried pork cooked in spices and served with potatoes, Llapingacho, mote or other sides. In Ecuador especially, Fritada has been consumed for centuries and can be found easily in many typical roadside eateries, traditional restaurants, food festivals and fairs. It should …
Venezuela is popularly known for its magnificent natural landscapes, tropical jungles and its diverse wildlife. It is an amazing place to visit for food lovers (when safe to do so), because of the country’s outstanding culinary traditions which epitomises Latin American cuisine. Most Popular Venezuelan Foods Venezuelan cuisine is inspired by a range of African, …
Acarajé is a small Brazilian fritter that is filled with either Vatapa or Caruru depending upon your choice. The quintessential ingredients for making these fritters are black-eyed peas and dende oil, a type of palm oil. Acarajé is one of the most popular and delicious street foods of Brazil. It is an amazing snack-time dish …
Cazuela is one of the traditional and comfort dishes in a Chilean kitchen. It is a flexible homemade stew for which you can use different varieties of meat, typically served with a variety of ingredients, including pumpkin, tomatoes, green beans, chickens, and a lot more! Origin & Cultural Significance Cazuela originated from the Mapuche soup, …
Hormiga Culona are a large leafcutter ant, typically female, that is a popular unusual delicacy eaten in the Colombian region of Santander. The Hormiga Culona ants are either fried or roasted and eaten as a snack like peanuts. The History of Hormiga Culona Hormiga Culona originated in the northern part of Colombia, in Santander, which …
Tereré, commonly known as ‘iced herbal tea’ is the national drink of Paraguay, South America. This refreshing drink is prepared from dried leaves and twigs of the ilex paraguariensis tree. These leaves, simply called yerba mate, are then used to make the hot yerba mate tea as well as the terere. The only difference between …