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!
Causa Rellena is a unique Peruvian appetizer consisting of potatoes, protein and avocados presented as a small layered cake. First, yellow potatoes are boiled, flavored and mashed and then the protein, which is usually tuna or chicken, is mixed with mayonnaise, herbs and spices. The avocado is sliced thinly and the mashed potatoes are pressed …
Cachapas are a sweet corn and cheese hotcake dish, popular in Venezuela. Unlike typical batters, cachapas are not made entirely from grain flour such as corn meal. It is made from fresh corn kernels. The fresh corn is mixed with a very small amount of corn flour and other ingredients like eggs, milk and sugar …
Pepito is a traditional Spanish sandwich made using beef, pork or chicken. It is also widely consumed throughout Latin America, in particular Venezuela where it is a popular street food and Mexico. Additional primary ingredients used to prepare this sandwich include refried beans, black beans or pinto beans. The bread can be a soft roll, …
Chipa Argolla is a traditional Paraguayan anise and cheese bread made from a combination of cornmeal and cassava flour. Other dough ingredients include milk, eggs, butter, cheese and anise. The dough is rolled out into small logs then the ends are pressed together creating its signature circular appearance. It is the baked until it is …
Cazuela de Mariscos is a Colombian seafood soup consisting of coconut milk, white wine, vegetables and a variety of seafood such as shrimp, clams, white fish, squid, snail and lobster. The dishes’ bright orange color comes from tomatoes and its creaminess from the coconut milk which also makes the soup subtly sweet. A cazuela is a …
Provoleta is an Argentinian dish of melted provoleta cheese, heated up until it is slightly browned and melting, then served hot. Traditionally, the provoleta cheese was placed directly on the grill, giving it a smokier flavor than if it were heated up in a pot. It is served as the appetizer in a multi course …
Asado is the name given to barbeques in South America, which are traditional social gatherings in Argentina, Chile, Uruguay and Paraguay. They tend to be held at weekends and can last for hours, with guests enjoying the social aspect as much as the food. Origin & Cultural Significance This cooking style was made popular by …
Sea urchins are spherical, hard-shelled animals generally found on the seabed of every ocean. They usually live in cracks and crevices on coastal rocks and reefs. Despite the fact that it may appear odd to consume the spiny sea urchin, it is in fact relished in several countries around the world. Some of them include …
Churrasco is a traditional South American barbecue technique where chops of beef, veal, lamb, pork and chicken are skewered and then grilled over a wood fire. It is a very popular dish in Brazil but is also a widely followed cooking method in many other countries, like Nicaragua, Puerto Rico, Argentina, Uruguay, Ecuador, Guatemala, Cuba …
Bandeja Paisa is a Colombian dish consisting of white rice, red beans, beef, chorizo sausage, pork belly, fried plantains, a fried egg, an arepa and avocado plus sides like sauce and drinks. Due to its size, the dish is usually served on a platter. The dish is often accompanied by Hogao. Hogao is a Colombian …
Revuelto Gramajo is a typical Argentinian and Uruguayan hash dish prepared using fried julienned potatoes, ham and scrambled eggs. Other ingredients that people are often seen using include peas, other fresh vegetables, fish, pork and other meats. Occasionally, French fries are also used as an ingredient. This Argentinian delicacy is commonly consumed in Buenos Aires …
Tajadas is a dish consisting of fried, ripe plantains from Venezuela. Raw sweet plantains are sliced and deep fried in vegetable oil until they are golden brown. They can be eaten alone but are often used as a side dish to the main meal. Plantains are just one group of bananas from the over one …
Arepa con Queso are flat corn cakes filled with cheese, most popular in Colombia. The Arepa or corn cake dough are made from precooked cornmeal, water, flavorings and cheese. Small flat discs are formed and cooked on a griddle or pan. Arepas are eaten with toppings or stuffed with anything from meat or seafood to …
Stinking Toe Fruit, also known as locust fruit or jatobá, is the fruit of the West Indian Locust, the largest tree in the Caribbean. A popular fruit throughout Latin America, it is known as Stinking Toe Fruit as its shape is similar to a big toe and its pungent smell is like a sweaty foot. …
Acarajé is a traditional Brazilian stuffed fritter that is prepared using black eyed-peas, salt, pepper, and onions which, when combined, make the dough. This mixture is then shaped into a round disc and deep-fried in red palm oil. The disc is later split open, filled with shrimp, and topped with vatapá or caruru. Vatapá is …
Alpaca stew is a traditional Peruvian dish consisting of the meat of alpacas. This high protein, low-calorie healthy meat tastes quite like beef but leaves no fatty aftertaste. It is a red meat that is fairly tender and almost sweet in taste. Of all meats, Alpaca is believed to consist of one of the lowest …
Ceviche De Conchas Negras is a Peruvian dish which is a variation of the famous ceviche but made using large black clams (the Conchas Negras). It is rich in nutritional value and said to have aphrodisiac properties. Although conchas negras (also known as black scallops) are generally harvested in the region of Tumbes in Peru, …
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 …