Consuming food is undeniably a very personal endeavor, and no two people have exactly the same palette. But one thing that is without dispute is the cultural richness and diversity of South American cuisine, which mirrors the region’s nations and people.
It would be impossible to include all of the incredible foods that can be found on this continent, but we have highlighted some of the most well-known and delectable delicacies in the hopes that they may encourage you to go across and learn more about this incredible place
1. Ceviche: Perú
To begin with, possibly one of the most well-known, ceviche is widely regarded as one of the most delicious dishes to be found in Peru as well as the rest of South America. It is prepared with just five components, including raw fish or shellfish, salt, red onions, aj, the distinctive chili pepper that is native to Peru, and the juice of either lemon, lime, or orange.
The fish is “cooked” by the citric acid, which causes it to become hard, and the marinade is known as Leche de Tigre, which literally translates as “tiger’s milk.” This dish may be light and airy, but it packs a powerful taste punch.
Ceviche is often prepared with Peruvian ingredients such as camote (sweet potatoes) and choclo (large, white maize), both of which are indigenous to the country. Ceviche is a dish that originated in Peru but can now be found in many of the towns along the coast of the continent. Who wouldn’t want a taste of something so incredibly delicious and crisp?
Although most people think of Peru when they think about ceviche, Ecuador also has its own take on the dish. Do not, however, confuse the Ecuadorian version of ceviche with the versions found in Peru or Mexico; the Ecuadorian version resembles a soup more than a salad, is served with chifles (chips made from thinly sliced plantains) rather than tortillas or corn kernels, and does not come with any kind of chili.
2. Feijoada: Brazil
It is impossible to ignore the cuisine of Brazil given that it is the biggest nation on the continent and is home to more than half of the continent’s total population. Feijoada, the meal that has brought Brazil its greatest international renown, is consumed in every region of the country.
The robust taste of this substantial stew is achieved by combining pig in a variety of forms, including sausage and offal, with black beans and cooking them over low heat. The national food of Brazil is served with rice, kale that has been cooked, farofa, which is made from toasted cassava flour, and a piece of orange. This dish has just as much taste and color as Carnival!
Although several Portuguese-speaking countries, from Cape Verde to Mozambique, have made feijoada a staple dish in their cuisine, each of these nations has given the traditional recipe its own unique spin.
3. Empanadas: Argentina
You may hold paradise in your hand when you eat an empanada. These savory pies are formed with pastry or dough, fashioned into half-moons, and then baked or fried before being loaded with cheese, meat, or vegetables. They are wondering whether they are cooked at home or as street food, and they are packed with flavor. They may be eaten as a snack, or you can have a couple of them to make a delightful meal.
Empanadas may be found in a number of South American nations, although Argentina is often regarded as producing some of the region’s finest examples. Take a journey throughout the country and sample the distinctive flavors that are associated with each region.
Experiment with either this simple recipe for mushroom empanadas or this more involved recipe for oxtail empanadas with chimichurri sauce. Both are really delectable.
4. Platanos Fritos: All of South America
South American cuisine often includes fried plantains as a side dish. The delicate sweetness complements almost every course of any meal, and the tender texture literally dissolves like butter in your tongue, whether you eat them on their own or as a side dish.
This traditional cuisine is a staple and can be found across South America, from tropical Guyana to Venezuela, despite the fact that each region prepares it in its own unique style. It can be found anywhere from Venezuela to tropical Guyana. For example, in Colombia, fried plantains are often served with hogao, a savory sauce that is formed from tomato and onion and is seasoned with salt.
You will go absolutely nuts for these regardless of how or where you consume them.
5. Parilla/Asado: Argentina and Uruguay
Both Argentina and Uruguay are destined to be loved by meat lovers due to their abundance of gauchos (cowboys), cattle, and leather products. And they do it so well. It is a way of life in these nations to eat steak, as seen by the prevalence of both steakhouses and barbecue grills in residential backyards.
Each nation prepares its barbecue with a unique assortment of beef steaks, sausages, and organ meats. Lamb is often served as the primary entrée during traditional Argentine barbecues, known as asados.
The meat is merely seasoned with salt, and it is grilled to perfection before being prepared and served with chimichurri, which is a marinade or sauce made of spicy vinaigrette, potatoes, bread, and other sides. Straightforward and mouthwatering!