South American Recipes by Region
By Marian Blazes, About.com Guide to South American Food
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.
Brazilian Food
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
Colombian Food
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.
Peruvian Food
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.
