South American Recipes by Region
By Marian Blazes, About.com Guide
Although there are some common threads (ingredients, seasonings) that seem to run through most South American cuisines, almost every dish can be attributed to a certain place. South Americans love empanadas, but how they prepare them depends greatly on where they come from - just like pizza from Chicago is vastly different than pizza from New York City.
Here many of the recipes from this site organized by "place" - not a complete list by any means, but a beginning.
Brazil is a large country, big enough to have several distinct regional cuisines of its own. Manioc (cassava), coconut, seafood, peanuts, beans are some of the key ingredients in Brazilian cooking, which is exotic, tropical and traditional all at the same time.
- Acarajé - Black-eyed Pea Fritters
- Coxinha - Chicken Croquettes
- Caipirinha Cocktail
- Brigadeiros - Chocolate Truffles
Chile has a distinctive cuisine, one in which both the influences of Europe and the local traditions are both very prominent. Chile is know for its fantastic seafood, grilled meats (think Patagonia), stews and pasteles, empanadas, corn, beans, potatoes, exotic tropical fruit (lucuma and chirimoya), pisco, and excellent wines.
- Chilean Empanadas - Empanadas de Pino
- Empanadas Fritas de Queso - Chilean-style Fried Cheese Empanadas
- Beef and Corn Casserole - Pastel de Choclo
- La Marraqueta - Chilean French Bread Roll
- Charquican - Beef Stew
- Bistec a lo Pobre - Steak and Potatoes with Fried Eggs
- Sopaipillas - Pumpkin Fritters
- Pan de Pascua - Holiday Fruitcake
- Humitas - Fresh Corn Tamales
- All About Pisco
- Empanadas de Pera
Colombia has a diverse cuisine with some very unique and famous dishes, including the wonderful potato soup ajiaco and the incredible meat orgy of a meal called bandeja paisa.
- A List of Traditional and Modern Colombian Recipes
- Hogao - Tomato and Onion Sauce
- Ajiaco - Potato and Corn Soup
- Bandeja Paisa
- Colombian Red Beans
- Papas Chorreadas
- Pandebono - Cheese Bread
- Lomo al Trapo - Grill Roasted Beef Tenderloin
- Carne Asada
- Salsa de Aji Picante
- Arroz con Coco - Coconut Rice
- Colombian-style Empanadas
- Almojábanas - Cheese Cornmeal Rolls
- Bunuelos and Natilla
- Secrets of Colombian Cooking - Cookbook Review
Peru is famous for its food, and has become a beloved gastronomical tourist destination. Foods that were prepared by ancient civilizations are still enjoyed today, while typical Peruvian dishes also benefit from European, African and Asian influences. Peru is blessed with a wealth of local ingredients - coastal seafood, Andean potatoes and grains, and tropical fruits from the jungle.
- A Collection of Peruvian Recipes
- Classic Pisco Sour Cocktail
- Ceviche 101
- Secrets of Salsa Criolla
- Chancay Rolls - Pan Chancay
- Pollo a la Brasa - Peruvian Rotisserie Chicken
- De Ollas y Suenos and the Nicolini Cookbook
- Mistura: Lima Food Festival Highlights Peruvian Cuisine
- Pachamanca - Ancient Incan Cooking Technique
- Peruvian Dinner Party Menu
- Aji Amarillo - Peruvian Yellow Chile Pepper
- Aji Panca Chile Peppers
Venezuelan food has a touch of the Caribbean in its many flavors, and enjoys a strong African influence as well as European influences. Arepas and plantains accompany almost every meal, and elaborate tamales wrapped in banana leaves (hallacas) are a specialty. Venezuela has a coastal cuisine that emphasizes seafood, as well as Andean and Amazonian areas with their own local specialties, so the cuisine varies greatly from region to region.
- Arepas - Venezuelan Corn Cakes
- Pabellon Criollo - Steak with Black Beans and Rice
- Caraotas Negras - Venezuelan Black Beans
- Tequeños - Fried Cheese Wonton Sticks
- Guasacaca - Avocado Salsa
- Golfeados - Sweet Rolls
- Mandoca - Corn Fritters