Feast Your Way Through South America
Welcome to South America! You’re about to discover a continent filled with exotic foods, vibrant cultures and unique landscapes. But before you dive into the bounty of this diverse region, there are some things that you should know:
Table of Contents
Ceviche (Peru)
Ceviche is a dish that originated in Peru and has become extremely popular around the world. It’s made by marinating raw fish in citrus juice, such as lemon juice or lime juice, then serving it with salt, chilli peppers and spices. The result is a dish with a slightly sour flavour and crunchy texture similar to tempura (although less greasy). Ceviche can be found all over Peru—in Lima, you can find it at any restaurant on your ride home after dinner; in Arequipa, you can find ceviche at any café along the main street; even in Máncora, there are plenty of places where you can order some good ceviche!
The most common ingredients used in making this dish include salmon fillets or sardines marinated with citrus juices such as lemon or lime juice; however other options include tuna steak (also known as albacore) which tends not to have too much fat content but gives great taste when paired with fresh vegetables. Add spices such as paprika powder, ground corn flour, oregano, granulated garlic powder, onion, powder salt pepper, coriander seeds, mustard seeds, nutmeg, black pepper, cinnamon, ginger, and basil leaves.
Choripan (Argentina)
The Choripan is a sandwich made with chorizo and bread. It’s usually served with chimichurri sauce, but you can also eat them as snacks or meals. Choripan is popular in Argentina and Uruguay, but it’s also eaten by many people in Chile and Paraguay.
Chimichurri (Argentina)
Chimichurri is a sauce made of fresh parsley, garlic and olive oil. It’s served as an accompaniment to grilled meats, fish and veggies. It has been part of Argentinean cuisine since at least the 18th century when it was created by Spanish settlers who brought their culinary traditions with them. The word “chimichurri” comes from Quechua meaning “to make a spicy sauce” or “to dress something well.” The dish was introduced to Argentina by Italian immigrants who settled there in the 19th century; this is because they loved using herbs instead of salt as their main ingredient. Some people say that chimichurri means “Italian herb sauce.”
Quinoa (Bolivia, Peru, Chile)
Quinoa is a grain-like crop that is high in protein and fibre. It’s an ancient food that was originally cultivated in the Andes, where it remains an important part of their culture today. The quinoa plant grows very high in the Andes Mountains, providing farmers with a reliable source of food for centuries. To this day, many Bolivians still refer to themselves as “quinoas” because they know how much pride comes from growing such a nutritious crop—and eating it! When used properly, quinoa can make for some delicious dishes:
Quinoa salad – This simple dish combines chopped tomatoes with onions, green peppers and cucumbers; then toss everything together with a lightly salted dressing made from olive oil mixed with lemon juice (or lime juice). You can add various spices such as paprika or garlic powder depending on your preference, but don’t forget about salt too! You’ll want something salty so that all those flavours blend nicely without overwhelming each other too much…
Pan de queso (Colombia)
Pan de queso is a Colombian dish that’s become popular throughout South America. It’s made by cooking cheese with milk and then frying it into pieces. You can use any kind of cheese you like, but I recommend sticking with a milder variety like mozzarella or ricotta because it won’t overpower the flavour of your other ingredients. For example, if you’re serving pan de queso as an appetizer at home with some tortilla chips on the side, I’d recommend using cheddar instead of parmesan—you don’t want them to be overwhelmed by all those sharp cheeses!
Arepa de choclo (Colombia, Ecuador, Venezuela)
Arepa de Choclo, or cornbread with cheese and butter, is a staple of Colombian cuisine. It’s also found in Ecuador and Venezuela. The arepa is made from corn flour, which has been mixed with water to form a dough that can be shaped into balls or flat cakes. The balls are then fried until golden brown on both sides. You’ll find them served with melted cheese on top at many restaurants across Latin America—and it’s worth trying if you’re ever there!
Ajiaco (Colombia)
Ajiaco is a hearty soup made with chicken, potatoes, corn and spices. It’s served in Colombia and Ecuador, but it can also be found in Peru and Chile. Ajiaco is available at most restaurants that specialize in South American cuisine as well as many food stalls along the main roads: In Colombia, it’s called Caldo de Pollo (chicken broth) or Caldo de res (stewed meat). In Ecuador it’s called caldo de gallina (chicken soup) or aguacatecito (little avocado).
Pescado a la chorrillana (Chile)
If you’re looking for a dish that will make you feel like you’ve been transported to a foreign country, this is it. Pescado a la Chorrillana (Chile) consists of fish in a tomato-based sauce with onions and peppers. The key ingredient here is olive oil—it gives this dish its unique flavour and makes it one of the best dishes to eat in South America. You can use any type of fish for this recipe: tilapia, snapper, mahi-mahi or even dolphin fish! Just remember that when cooking Pescado a la Chorrillana on your stovetop: don’t forget about those garlic cloves!
Humitas (Chile, Argentina, Ecuador)
Humitas are a type of puffy corn cake that’s enjoyed throughout South America. They’re made with masa (a precooked dough), ground guajillo chile peppers, and other spices. The cakes can be served as an appetizer or snack with a variety of fillings like cheese, meat, or avocado.
To make humitas at home:
Beat together 2 cups masa Harina (corn flour) and 1 cup warm water until smooth. Add salt to taste; set aside for 15 minutes while you prepare ingredients for filling.
Heat oil in a skillet over medium heat until smoking hot—you want enough oil so that when you add your mixture it will sizzle immediately upon contact with heat but not burn! Stir in onion until golden brown; remove from heat and set aside for later use when making guacamole (if desired). Now stir in garlic powder before adding garlic cloves directly into the hot pan along with fresh lime juice concentrate squeezed out into measuring cup then poured directly into boiling water along onto skillet surface!
Cover the pan tightly so moisture doesn’t escape through cracks between the lid top & bottom surfaces hinged down below close enough together that any excess moisture would leak out through small gaps between them when opened up again.
Churros con dulce de leche
Churros are a popular snack in South America and they’re usually served with dulce de leche. A fried dough pastry that’s often enjoyed as part of an afternoon tea or coffee break.
These are the best foods to eat in South America. South America is a continent with a lot of variety, and its cuisine reflects this. There are many different cuisines in South America, including Peruvian, Colombian and Ecuadorian. Some dishes you might want to try include empanadas (a type of savoury turnover) and Anticuchos (meat kebabs).
These dishes are all delicious, but you don’t have to travel to South America to try them. They can be found anywhere that sells food! You will find some of them in your local supermarket today. The next time someone asks you what they should eat while visiting South America, feel free to send them on their way with some of these suggestions so they don’t end up eating an entire meal consisting solely of rice and beans—which is not a good idea.
