Picante de Pollo is a Creole dish originating in Western Bolivia consisting of chicken, sautéed or fried, doused in a traditional spicy sauce that is thickened with potatoes. It is known for its spicy aroma and flavor, and is a popular food to eat on long winter nights. It is often served alongside a bed …
Carne mechada, also known as Venezuelan shredded beef, is a traditional Venezuelan dish prepared using pulled beef. It is typically accompanied by rice and served as a main meal. It is also used as a stuffing for arepas, sandwiches and empanadas. Other ingredients added to Carne Mechada include onions, sweet red bell peppers and cumin. …
Guyana is a country located on the northern mainland of South America. The name ‘Guyana’ means Land of Many Waters owing to the country’s many rivers and streams. Guyana is surrounded by the Atlantic Ocean, Brazil, Venezuela and Suriname. Guyana is perhaps best known for its natural resources, particularly its rainforests, sugarcane plantations, rice fields …
Ajiaco is a traditional, hearty Colombian soup prepared using chicken, potatoes and corn on the cob. It is seasoned with a Colombian herb known as guascas, and the dish is then topped with capers, avocado slices and cream. It is particularly popular in the capital city of Bogota. As well as Columbia, ajiaco is also …
Soyo is a traditional Paraguayan soup prepared using meat that is pounded in a mortar. It is then flavored with several spices and vegetables. Other ingredients added include cold water, rice, garlic, aromatic herbs, oil, onion, sweet red pepper, tomato, scallion, some flour, salt, oregano and parsley. Rich in calories, this hearty soup is generally …
Papa a la Huancaína is a Peruvian dish made from boiled potatoes topped with a spicy creamy sauce, boiled eggs and olives. Its name translates to ‘Huancayo style potatoes’. It is usually served cold as an appetizer over a bed of lettuce leaves, or as a side dish. The Huancaína sauce is made from ají …
Silpancho is a widely consumed Bolivian dish that consists of multiple layers. The first layer is white rice, the second is boiled and sliced potatoes, the third is a thin layer of minced meat and then the final layer is chopped tomatoes. It is typically topped with a fried egg and a mix of onion, …
Tequeños are Venezuelan bread sticks that consist of queso blanco (fresh cheese) in the middle, and are fried till they become crispy. A popular meal or snack in Venezuela, they can be eaten for breakfast, as a side appetizer or as a snack food. They are also commonly served at parties and weddings. There are …
Puchero is a kind of Spanish-originating stew consisting of a wide range of vegetables, the exact ingredients of which vary by region. The dish is also very popular in Yucatán, Mexico, Argentina, Paraguay, Uruguay, the Philippines, and the independent communities of Andalusia and the Canary Islands. Puchero is basically similar to the Spanish cocido but …
Papitas are a Bolivian delicacy consisting of quinoa stuffed with tuna. To make papitas, quinoa grains are cooked until soft. It’s then combined with bread which has been soaked in milk and eggs. They are mixed into a paste and formed into balls. The balls are stuffed with a tuna mixture, flattened slightly and fried. …
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. This dish is a staple at traditional barbecues, known as asados, and is served hot in a small cast-iron skillet before the main barbecue event. Provoleta has a mild cheese flavour, with a smokiness …
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 The Asado cooking style was made popular …
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 …