By Blake Powell
South America is a continent rich in culture, history, and culinary traditions. Each country offers a unique gastronomic experience, with dishes that reflect their diverse landscapes and vibrant heritage. From the bustling streets of Buenos Aires to the tranquil highlands of Peru, the culinary diversity of South America is a testament to its rich cultural tapestry. Embark on a culinary journey with us as we explore the most iconic dishes from every South American country. Each dish tells a story of tradition, community, and the diverse ingredients that make South American cuisine so captivating. Whether you’re an adventurous eater or a curious traveller, these iconic dishes are sure to provide a memorable taste of South America’s culinary heritage.
Argentina: Asado
Asado is more than just a meal in Argentina; it’s a social event. This traditional barbecue involves various cuts of beef, pork, chicken, and sometimes other meats, all cooked on a grill (parrilla) or open fire. The meat is seasoned simply with salt, letting the quality of the meat shine. Asado is often accompanied by chimichurri, a tangy sauce made from parsley, garlic, vinegar, and oil.
Blake’s Special Mention: Dulce de Leche
Dulce de Leche is a quintessential Argentine treat that has captivated taste buds around the world. This creamy, caramel-like spread is made by slowly simmering milk and sugar until it reaches a rich, golden-brown color. It’s used in a variety of desserts, from alfajores (soft cookies filled with dulce de leche) to cakes, pastries, and ice cream. Many Argentinians enjoy it simply spread on toast or straight from the jar with a spoon.
Bolivia: Salteñas
Salteñas are Bolivia’s take on the empanada, and they stand out due to their juicy filling. These baked pastries are stuffed with a mix of meat (usually beef or chicken), potatoes, peas, and hard-boiled eggs, all encased in a slightly sweet dough. The secret to a perfect salteña is the gelatin-rich broth that turns into a deliciously thick sauce as it bakes.
Brazil: Feijoada
Feijoada is Brazil’s hearty black bean stew, traditionally made with a variety of pork cuts, including ears, tails, and feet, alongside more familiar cuts like sausage and bacon. This dish is typically served with rice, collard greens, and orange slices, which help cut through the richness. Feijoada is often enjoyed as a leisurely meal with family and friends, especially on Wednesdays and Saturdays.
Blake’s Special Mention: Coxinha and Brazilian Breakfasts
Coxinha is a popular Brazilian snack that is both delicious and satisfying. These deep-fried, teardrop-shaped treats are made from shredded chicken mixed with cream cheese, encased in dough, and then breaded and fried to a golden perfection. They are a staple at parties and snack bars, loved for their crispy exterior and savory filling.
In my opinion, breakfast in a Brazilian hotel can’t be beat! A typical Brazilian breakfast spread might include fresh tropical fruits, assorted cheeses, cold cuts, cakes, pastries, and freshly baked bread. Many hotels in Brazil are famous for their lavish breakfast buffets, offering a wide array of options that highlight the country’s diverse culinary traditions.
Chile: Pastel de Choclo
Pastel de Choclo is a comforting Chilean dish that’s akin to a shepherd’s pie but with a sweet twist. It features a layer of ground beef seasoned with onions, olives, and hard-boiled eggs, topped with a thick layer of creamed corn. The dish is baked until the top is golden and slightly caramelized, offering a delightful blend of sweet and savory flavors.
Blake’s special Mention: Patagonian Lamb
Patagonian Lamb is a culinary gem from the southern region of Chile. Raised in the pristine landscapes of Patagonia, this lamb is known for its tender meat and rich flavour. It’s often slow-roasted or grilled to perfection, allowing the natural flavours to shine through. Patagonian Lamb is a must-try for meat lovers visiting Patagonia, offering a taste of the country’s rugged and wild terrain.
Colombia: Bandeja Paisa
Bandeja Paisa is a feast for the senses, originating from the Antioquia region of Colombia. This enormous platter includes a variety of ingredients: grilled steak, chicharrón (fried pork belly), chorizo, fried egg, avocado, arepa, rice, beans, and plantains. It’s a hearty meal that showcases the rich diversity of Colombian cuisine.
Blake’s Special Mention: Ajiaco
Ajiaco is a beloved Colombian soup, particularly popular in the capital, Bogotá. This rich and hearty soup features shredded chicken, three types of potatoes, corn on the cob, and a unique herb called guascas, which imparts a distinctive flavor. It’s typically served with capers, avocado, and a dollop of cream, making it a comforting and satisfying dish.
Ecuador: Encebollado
Encebollado is one of Ecuador’s most beloved dishes, often hailed as the country’s national dish. This hearty fish soup is made with albacore tuna, yucca (cassava), and a rich broth flavoured with onions, tomatoes, and various spices. It’s traditionally served with pickled red onions and lime, and often accompanied by sides like avocado, plantain chips, or popcorn. Encebollado is especially popular as a hangover cure and is enjoyed by Ecuadorians at any time of day.
Peru: Ceviche
Peru’s ceviche is internationally renowned, and for good reason. This dish features raw fish marinated in lime juice, mixed with onions, cilantro, and chili peppers. The acidity of the lime juice “cooks” the fish, resulting in a fresh and tangy flavour. It’s typically served with sweet potatoes, corn, and lettuce.
Also try: Alpaca & Guinea Pig
Peruvian cuisine also features unique proteins like alpaca and guinea pig (cuy). Alpaca meat is lean, tender, and slightly sweet, often prepared in dishes like alpaca steak or alpaca stew. Guinea pig is a traditional Andean delicacy, usually roasted or fried and served with potatoes and corn. Both meats offer a distinct taste of Peru’s culinary heritage and are must-tries for adventurous eaters.
Blake’s special mention: Papa a la Huancaina is another Peruvian favourite, consisting of boiled yellow potatoes served with a spicy, creamy sauce made from cheese, milk, and yellow Peruvian peppers (aji amarillo). Often garnished with olives and hard-boiled eggs, this dish is typically served cold as an appetizer or side dish, offering a delightful blend of flavours and textures.
Uruguay: Chivito
Chivito is Uruguay’s answer to the steak sandwich, and it’s a mouthwatering delight. This sandwich is packed with thinly sliced beef, ham, mozzarella, lettuce, tomato, and mayonnaise, all nestled in a crusty bun. Often, it’s topped with a fried egg and accompanied by French fries, making it a satisfying meal.
Venezuela: Arepas
Arepas are a versatile and beloved staple in Venezuela- also popular in Colombia. These cornmeal cakes can be grilled, baked, or fried and are typically split open and filled with a variety of ingredients such as cheese, meats, avocado, or beans. Each region has its own twist on the arepa, but all share the same delicious foundation.
South America is a treasure trove of culinary delights, offering a rich tapestry of flavours that reflect its diverse cultures and landscapes. From the succulent grilled meats of Argentina to the vibrant ceviche of Peru, each country boasts its own unique culinary traditions. Whether you’re savouring street food in bustling markets or dining in world-class restaurants, your trip to South America promises to be a gastronomic adventure that will tantalise your taste buds and leave you craving more.
Contact our South America experts today to start planning your South America holiday!
