South American Food: Most Popular Articles
Roti is a grilled flatbread, and there are many variations of roti in the cuisines of Suriame, Guyana, and French Guiana.
A list of traditional recipes from Argentina.
A garlic and parsley sauce that always accompanies grilled steak in Argentine, chimichurri is also perfect as a marinade for beef or chicken.
The classic preparation for the famous pisco sour cocktail.
A list of classic Peruvian recipes, including appetizers, drinks, main courses and desserts.
Pupusas are thick corn tortillas that are stuffed with cheese, beans and/or pork and cooked on a griddle.
A collection of Brazilian recipes, from appetizer to dessert, to help you plan an authentic Brazilian meal.
Arepas are corn cakes made from pre-cooked corn flour, water, and salt and cooked on a griddle. They're hugely popular in Venezuela and Colombia and make a great addition to breakfast, lunch, or dinner.
Coxinhas are delicious fried chicken croquettes - a popular street food in Brazil.
This slightly sweet empanada dough produces tender, golden empanadas.
An explanation of ceviche, its ingredients, and preparation. Try some recipes for traditional ceviche as well as trendy variations of this popular dish.
A list of traditional and modern recipes from Venezuela.
Empanadas don't always have to be savory. These dessert empanadas with a cinnamon apple filling and dulce de leche are a wonderful treat.
A list of traditional and modern recipes from Colombia.
Chicken empanadas are easy and fun to make, and they are excellent for lunch boxes or for a snack on the go.
These delicious cheese rolls from Brazil (pão de queijo) are made with cassava (tapioca) flour, which gives them their distinctive taste and texture. They're also gluten free.
This sauce originates from the Andean region of Peru called Huancayo. It's made with queso fresco or farmer's cheese, onions, and yellow aji chile peppers.
Each South American country has a unique cuisine that was shaped by its history, geography, and culture. The result is an exciting variety of flavors and traditions.
Arroz chaufa is the perfect quick supper dish, and a great way to reinvent leftover rice. Make it with leftover roast chicken, roast pork, or just whatever vegetables you have on hand.
A list of classic Chilean recipes, including appetizers, drinks, main courses and desserts.
These traditional Chilean empanadas have a delicious ground beef and onion filling.
Aji de gallina is a classic Peruvian dish, made with aji peppers, chicken, and a cream sauce.
Papa a la Huancaina is a traditional dish from the Peruvian town of Huancayo, and is enjoyed all over Peru. Boiled potatoes are sliced and drenched in a delicious cheese sauce made with yellow chile peppers, and garnished with slices of hard boiled egg and black olives.
A list of traditional recipes from the country of Ecuador, including appetizers, main courses and desserts.
Deep frying yuca is one of the best ways to enjoy the starchy, crispy texture of this edible root.
A relatively quick method for making panettone, the yeasted holiday fruitcake.
Causa is made with papas amarillas, yellow potatoes that resemble yukon golds. The potatoes are mashed and seasoned with lime juice and aji amarillo ( yellow chile pepper), layered with chicken or tuna salad and slices of avocado, and garnished with parsley and black olives.
Pandebono is delicious cheese bread from Colombia made from cornmeal (masarepa) and tapioca flour, as well as farmer's cheese and eggs.
This sweet savory bread is a popular Christmas treat in Venezuela.
Milanesas crispy fried pieces of thin-sliced meat, usually steak.
A list of the best dessert recipes with dulce de leche, a caramel sauce popular in Latin America.
Dulce de leche pionono is a delicious jelly roll cake filled with dulce de leche and whipped cream.
This a classic Peruvian dish, a mix of Chinese stir-fry and Peruvian meat and potatoes. Serve it with rice for a delicious hearty dinner.
These appetizer-size empanadas have a cornmeal crust and tasty filling made of beef and potatoes.
Information about Pisco, a popular brandy produced in Peru and Chile, most often enjoyed in the classic pisco sour cocktail.
Dulce de Leche (also known as manjar, manjar blanco, and arequipe), is widely adored all over South America.
A creamy sauce with a spicy kick made from aji amarillo chile peppers and queso fresco cheese.
These delicious fritters are made from a dough of fresh farmer's cheese (queso fresco) and cornstarch, shaped into balls, and deep fried. They are delicious, and are only slightly sweet.
Thick Venezuelan-style arepas (corncakes) are delicious, and make great sandwiches.
Explanation of the special precooked corn flour that is used to make corn cakes called arepas, staple treats in Venezuela and Colombia.
The savory black bean and meat stew known as feijoada is the national dish of Brazil, traditionally enjoyed for lunch on Saturday.
These are quick and easy empanadas with a simple melted cheese filling, but they are irresistible.
Alfajores are the quintessential street food in South America. They make a great afternoon snack with a cup of coffee or tea.
These delicious little Brazilian doughnuts are coated with cinnamon sugar.
These little Brazilian chocolate candies, called brigadeiros, look like truffles, but are much simpler to make. Serve them in little paper cups for an elegant treat.
Traditional street food from Brazil, these deep-fried black-eyed pea fritters are split and stuffed with caramelized onions and shrimp.
Honey quinoa bread is a moist, satisfying, high-protein bread. It has nutty texture that comes from the cooked grains of quinoa. It keeps very well, and is excellent toasted.
South American noodles with a fresh spinach and basil sauce.
Empanadas are meat filled pastries, and Argentina is famous for them. They are many kind of empanadas, but this recipe for beef filled empanadas is from a region in Argentina called Tucumán.
A list of some of the most well-loved South American desserts. These are fun, easy recipes that will liven up any meal.
A tasty Brazilian pastry filled with creamy, savory chicken.
Peruvian stuffed potatoes are mashed potatoes that are shaped around a center of seasoned ground beef and then fried golden brown.
A basic comfort food recipe that has many variations throughout South America. This version has lots of cilantro, which is what gives it the striking green color. You can season this dish with saffron and paprika instead of cilantro, which makes a tasty variation known as yellow chicken with rice.
Carnitas are delicious pieces of pulled pork, perfect for tamales and arepas.
Natilla is traditionally served at Christmastime in Colombia. Natilla is like a cross between flan and dulce de leche. It is thick enough to be cut into squares, but it has a pudding-like texture. It's very rich and delicious.
A step-by-step guide to making this essential Latin dessert. Dulce de leche is made by slowly caramalizing a mixture of milk and sugar. It's an important ingredient in many South American cakes, cookies, and pastries, and it's amazingly good when it's homemade.
These light and crispy doughnut-like fried treats are sold as a snack or served for dessert in Peru and Chile. Picarones are amazingly good when freshly deep fried and drenched in a fruity, spiced syrup that compliments the squash and sweet potato flavors perfectly.
Aji amarillo is a South American hot yellow chile pepper that is used in many traditional dishes.
In El Salvador, chicharron is seasoned shredded pork, used to fill pupusas, or thick corn tortillas.
Venezuelans love flan, also called quesillo - a pudding-like creamy dessert with lots of caramel.
This Bahian-style fish stew recipe is easy to prepare and absolutely delicious. Pieces of fresh fish are slmmered in palm oil and coconut milk with red peppers, onions, and tomatoes.
This Peruvian-style chicken stir fry has onions, bell peppers, and fried potatoes - a Latin-Asian fusion dish that's sure to please.
Delicious and creamy, queso fresco cheese is really easy to make at home.
Quinoa and amaranth are high protein grains that can popped like popcorn for a nutritious snack.
Churros are a type of doughnut with a distinctive tube shape and a delicious crispy-on-the-outside, soft-on-the-inside, sugary, cinnamony taste. Churros are quick to make, and can be filled with dulce de leche, chocolate, or pastry cream for an extra treat.
Sautéed chicken breasts in a creamy sauce made with coconut milk.
These unique Brazilian-style crepes are made with tapioca starch and can be filled with sweet or savory filling.
This Ecuadorian-style ceviche has a delicious Latin-style cocktail sauce with lots of fresh lime juice and large kernel Andean corn.
Fainá is an Italian-style flatbread made from chickpea (garbanzo) flour that is popular in Uruguay and Argentina.
This onion relish is a traditional accompaniment to many Peruvian dishes, and is also great on sandwiches.
This famous little combination of aged cheese and sweet quince paste makes a quick and elegant appetizer for any occasion.
Farofa is an essential condiment to many Brazilian dishes. It's made with manioc meal, or the ground root of the cassava or manioc plant.
A type of aji, or chile pepper, used in certain Peruvian dishes.
These potato cakes from Ecuador (llapingachos) are stuffed with white farmer's cheese and served with a simple but delicious peanut sauce.
Pastel de choclo is a traditional dish from Chile. It's a beef casserole similar to shepherd's pie, but the meat and onions are topped with a delicious layer of creamed corn instead of mashed potatoes.
Guasacaca is a popular relish in Venezuela, served with grilled meats and fried foods.
Quince paste is a sweet candy made from the delicious apple-like quince fruit. Quince paste is delicious served with cheese.
A step-by-step guide to filling and shaping empanadas.
Seco de pollo is a delicious stewed chicken dish with a beautiful green cilantro sauce.
This spicy green sauce gets its unique flavor from huacatay, an Andean herb.
Brazilians enjoy a variety of things for breakfast (besides coffee of course), including tropical fruit, cheese bread, smoothies in a bowl, and even cake!
These pretty guava pastries are easy as pie to prepare.
Argentinians and Uruguayans alike enjoy these fried circles of dough in the afternoon with yerba mate tea.
A hearty, cheesy, traditional potato soup from Ecuador.
Milanesa napolitana is an Argentinian favorite - breaded fried steak topped with ham, tomato sauce, and cheese.
A pretty cookie tart filled with dulce de membrillo (quince paste).
This roasted chicken recipe with yellow potatoes has the flavor of Peruvian rotisserie chicken, pollo a la brasa, and is very easy to make.
All about making empanadas, including traditional empanada recipes from different South American countries.
Guinea pigs are an important source of protein in the Andean region, and are a very traditional Peruvian food dating back to pre-Colonial times.
Host an Argentinian-style gathering and serve a picada - a meal of cured meats and cheeses for everyone to share.
Sopa de mani is typically made with beef ribs or chicken, but it works well as a vegetarian soup too.
The cuisine of Suriname is as diverse as the country's population.
A delicious pudding-like dessert made with purple corn and fruit.
An indoor version of tasty carne asada, this seasoned flank steak is quickly seared in a skillet.
Chopped collard greens sauteed in olive oil with garlic and onions make a perfect accompaniment to many meals, especially the classic Brazilian feijoada.
When you have a craving for tres leches cake but don’t have time to make it from scratch, try this version that starts with a cake mix.
Queso freso (literally. South American Food.
Carbonada criolla is a savory rich stew made with beef, tomatoes, potatoes, and corn, sweetened slightly with dried apricots. It's perfect for a winter supper.
Quinoa, prized by the Incas and cultivated for thousands of years in the Andes, is a nutritious and tasty addition to many dishes. Learn about this healthy grain and try some recipes.
Cancha is the homemade Andean version of corn nuts. It's made from a special variety of corn called maiz chulpe, which pops without puffing up.
Chifles are a popular snack in South America. They are made by frying thin slices of the starchy yellow fruit called plantain, a firmer, less sweet cousin of the banana.
Tamales are one of the most famous South American foods. These tamales have a delicious pork filling which is easy to make in the crockpot.
Vegetarian empanadas with a delicious black bean, corn, and cheese filling.
Here you will find everything you need to know about making empanadas, including traditional empanada recipes from different South American countries.
Kibes are a popular Brazilian fried beef and bulgur wheat snack with Middle Eastern origins.
Twice fried green plantain makes an outstanding appetizer, especially paired with aji amarillo sauce.
Pasicho is a Venezuelan lasagna-like dish with lots of creamy bechamel sauce in addition to the tomato sauce and beef.
This excellent Colombian aji sauce goes well with grilled meats and arepas.
This rich butternut squash soup gets a taste of the tropics thanks from coconut milk.
This savory coconut rice has the delicious caramel flavor of toasted coconut and sweet raisins.
A nourishing salad of quinoa, kale, sun-dried tomatoes, and olives, with a lemon vinaigrette.
These crunchy/chewy energy bars will keep you going all day long, thanks to the protein boost of quinoa.
Charquican is a delicious beef stew that is traditionally made with dried beef (charqui), squash, and potatoes.
The traditional flavors of South American cooking lend themselves perfectly to a fall meal meant to celebrate the successful harvest. You may find yourself inspired to incorporate a Latin dish or two into your holiday dinner this year.
Flan, a rich custard dessert topped with a layer of soft caramel, is very popular in most South American countries.
Leftover rice and beans are combined into a pancake, fried, then covered with a thin blanket of steak. The whole thing is topped off with a fried egg. Served with a side of fried plantains, tacu tacu is one of the most delicious example of a hearty Peruvian midday meal.
Humitas are the Andian version of Mexican tamales. Sweet fresh corn is ground blended with milk, cooked in oil, then wrapped in the husks and steamed. Learn how to make humitas with this step by step photo guide. Page 8.
These Chilean-syle sopaipillas are delicious fried rounds of pumpkin dough soaked in a spiced syrup.
Recipe for Pabellon criollo. A traditional beans and rice dish from Venezuela, with seasoned black beans, white rice, and tender, savory flank steak.
A chilcano de pisco is a refreshing mixed drink made with ginger ale, pisco (a type of brandy from Peru and Chile), and lime juice.
Cachitos are a Venezuelan breakfast treat - a delicious crescent roll filled with ham.
The Latin American word for underwear - calzones - used to be a great source of amusement (and confusion)
Chorizo sausage and melted cheese with onions makes a delicious warm appetizer.
This shrimp ceviche with mango and avocado tastes cool, bright, and refresing. It's great as a appetizer or a light lunch.
Tamales are an old and traditional South American food, a portable and nutritious meal - fun to make and delicious.
A spicy chile pepper condiment to accompany Chilean food.
Pan de pascua is a holiday tradition in Chile. While Italian panettone cake is enjoyed during the holidays throughout most of Latin America, pan de pascua is a closer relative to German stollen.
Arepas are corn griddle cakes made with a special ground corn. These arepas feature sweet corn and queso fresco.
These cheesy corn cakes are cooked in butter on a griddle. They make an excellent breakfast treat or an afternoon snack with coffee.
You can prepare this delicious dessert using a cake mix to save time, or use your favorite white cake or sponge cake recipe.
The chivito is a meatlover's sandwich from Uruguay that will sate any appetite.
A creamy winter soup seasoned with cumin and smoky aji chile peppers.
A tasty and quick way to fry up some fish for dinner, this coconut crusted fish is delicious paired with the fresh mango salsa.
The famous Pisco Sour is a Peruvian adaptation of a whiskey sour. Pisco Sours are made from the grape distilled brandy called Pisco and tart South American key limes. It is a popular cocktail in both Peru and Chile. The frozen version is made in a blender with crushed ice.
Provoleta is grilled provolone cheese, and Argentinian specialty.
A popular way to eat pizza in Argentina and Uruguay in which the pizza is topped with a thin slice of fainá (garbanzo flatbread).
Anticuchos are a South American specialty of marinated grilled meat on skewers. Garlic, vinegar and aji panca chile peppers give these beef anticuchos great flavor.
Perico is a savory Venezuelan breakfast dish of scrambled eggs seasoned with onions and tomatoes.
A quick and easy bread machine recipe for bread made with the nutritious Andean grain called quinoa.
A layered tart of potatoes, onions, and eggs cooked in a skillet - a perfect one dish meal.
Humitas are made by steaming seasoned fresh ground corn inside corn husks. They are lovely to look at and delicious to eat.
Risoles are small fried croquettes filled with creamy chicken and cheese, and are a popular street food in Brazil.
South Americans have enthusiastically adopted pizza into their national cuisines, adding their own flavors and style. Brazilians are particularly creative with this Italian treat.
This traditional holiday fruitcake is easy to prepare with the help of a bread machine.
These cheese tamales are easy to make and delicious.
Hogao is a tomato and onion based sauce enjoyed as a condiment and a seasoning for many Colombian dishes.
These tamales are made with traditional corn masa, and have a filling of fresh sweet corn and tomatoes.
Black welsh cake, or torta negra galesa, is a traditional recipe of the Welsh settlers in the Chubut river region of Patagonia. It's a delicious fruitcake that keeps very well - even nonfruitcake eaters enjoy this cake.
These flaky empanada pastries are filled with a creamy cheese sauce and spinach.
Serve this dense, savory corn bread with soup or stew, or enjoy it toasted with butter.