South American Food: Most Popular Articles
A garlic and parsley sauce that always accompanies grilled steak in Argentine, chimichurri is also perfect as a marinade for beef or chicken.
An explanation of ceviche, its ingredients, and preparation. Try some recipes for traditional ceviche as well as trendy variations of this popular dish.
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.
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.
The classic preparation for the famous pisco sour cocktail.
A list of classic Peruvian recipes, including appetizers, drinks, main courses and desserts.
This Caribbean-style bread is sweetened with cane sugar and has raisins and dried fruit,
A collection of Brazilian recipes, from appetizer to dessert, to help you plan an authentic Brazilian meal.
Pupusas are thick corn tortillas that are stuffed with cheese, beans and/or pork and cooked on a griddle.
Coxinhas are delicious fried chicken croquettes - a popular street food in Brazil.
Chicken empanadas are easy and fun to make, and they are excellent for lunch boxes or for a snack on the go.
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.
This slightly sweet empanada dough produces tender, golden empanadas.
A list of traditional and modern recipes from Colombia.
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 traditional and modern recipes from Venezuela.
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 creamy sauce with a spicy kick made from aji amarillo chile peppers and queso fresco cheese.
Milanesas crispy fried pieces of thin-sliced meat, usually steak.
Aji de gallina is a classic Peruvian dish, made with aji peppers, chicken, and a cream sauce.
Deep frying yuca is one of the best ways to enjoy the starchy, crispy texture of this edible root.
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.
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.
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.
A list of classic Chilean recipes, including appetizers, drinks, main courses and desserts.
Empanadas don't always have to be savory. These dessert empanadas with a cinnamon apple filling and dulce de leche are a wonderful treat.
These traditional Chilean empanadas have a delicious ground beef and onion filling.
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.
Information about Pisco, a popular brandy produced in Peru and Chile, most often enjoyed in the classic pisco sour cocktail.
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.
South American noodles with a fresh spinach and basil sauce.
Dulce de Leche (also known as manjar, manjar blanco, and arequipe), is widely adored all over South America.
The savory black bean and meat stew known as feijoada is the national dish of Brazil, traditionally enjoyed for lunch on Saturday.
Carnitas are delicious pieces of pulled pork, perfect for tamales and arepas.
These appetizer-size empanadas have a cornmeal crust and tasty filling made of beef and potatoes.
A list of traditional recipes from the country of Ecuador, including appetizers, main courses and desserts.
Fainá is an Italian-style flatbread made from chickpea (garbanzo) flour that is popular in Uruguay and Argentina.
Sautéed chicken breasts in a creamy sauce made with coconut milk.
Delicious and creamy, queso fresco cheese is really easy to make at home.
Peruvian stuffed potatoes are mashed potatoes that are shaped around a center of seasoned ground beef and then fried golden brown.
A list of the best dessert recipes with dulce de leche, a caramel sauce popular in Latin America.
Aji amarillo is a South American hot yellow chile pepper that is used in many traditional dishes.
Guasacaca is a popular relish in Venezuela, served with grilled meats and fried foods.
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.
This Ecuadorian-style ceviche has a delicious Latin-style cocktail sauce with lots of fresh lime juice and large kernel Andean corn.
This shrimp ceviche with mango and avocado tastes cool, bright, and refresing. It's great as a appetizer or a light lunch.
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.
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 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.
This roasted chicken recipe with yellow potatoes has the flavor of Peruvian rotisserie chicken, pollo a la brasa, and is very easy to make.
This spicy green sauce gets its unique flavor from huacatay, an Andean herb.
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.
These unique Brazilian-style crepes are made with tapioca starch and can be filled with sweet or savory filling.
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.
Traditional street food from Brazil, these deep-fried black-eyed pea fritters are split and stuffed with caramelized onions and shrimp.
Pandebono is delicious cheese bread from Colombia made from cornmeal (masarepa) and tapioca flour, as well as farmer's cheese and eggs.
These are quick and easy empanadas with a simple melted cheese filling, but they are irresistible.
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 onion relish is a traditional accompaniment to many Peruvian dishes, and is also great on sandwiches.
This Peruvian-style chicken stir fry has onions, bell peppers, and fried potatoes - a Latin-Asian fusion dish that's sure to please.
Quinoa and amaranth are high protein grains that can popped like popcorn for a nutritious snack.
These delicious little Brazilian doughnuts are coated with cinnamon sugar.
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.
A tasty Brazilian pastry filled with creamy, savory chicken.
Alfajores are the quintessential street food in South America. They make a great afternoon snack with a cup of coffee or tea.
A layered tart of potatoes, onions, and eggs cooked in a skillet - a perfect one dish meal.
An indoor version of tasty carne asada, this seasoned flank steak is quickly seared in a skillet.
Dulce de leche pionono is a delicious jelly roll cake filled with dulce de leche and whipped cream.
Bolivian salteñas are notable for their juicy filling and distinctive shape.
In El Salvador, chicharron is seasoned shredded pork, used to fill pupusas, or thick corn tortillas.
A type of aji, or chile pepper, used in certain Peruvian dishes.
A list of some of the most well-loved South American desserts. These are fun, easy recipes that will liven up any meal.
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.
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.
The cuisine of Suriname is as diverse as the country's population.
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.
This excellent Colombian aji sauce goes well with grilled meats and arepas.
Milanesa napolitana is an Argentinian favorite - breaded fried steak topped with ham, tomato sauce, and cheese.
Aloo curry are easy to make curried potatoes with great flavor.
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.
These pretty guava pastries are easy as pie to prepare.
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.
This beautiful cake has layers of delicate sponge cake filled with sweet tart mango mousse.
Kibes are a popular Brazilian fried beef and bulgur wheat snack with Middle Eastern origins.
A tasty and quick way to fry up some fish for dinner, this coconut crusted fish is delicious paired with the fresh mango salsa.
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.
Seco de pollo is a delicious stewed chicken dish with a beautiful green cilantro sauce.
Queso freso (literally. South American Food.
These crunchy/chewy energy bars will keep you going all day long, thanks to the protein boost of quinoa.
A spicy chile pepper condiment to accompany Chilean food.
Chopped collard greens sauteed in olive oil with garlic and onions make a perfect accompaniment to many meals, especially the classic Brazilian feijoada.
Provoleta is grilled provolone cheese, and Argentinian specialty.
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.
This famous little combination of aged cheese and sweet quince paste makes a quick and elegant appetizer for any occasion.
These beef ribs cook quickly on the grill and are seasoned only with salt, Argentinian-style.
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.
A popular way to eat pizza in Argentina and Uruguay in which the pizza is topped with a thin slice of fainá (garbanzo flatbread).
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.
Sweet corn pancakes made with fresh corn kernels.
Lucuma is an unusual fruit from the Andean region of South America with a distinctive, aromatic sweet flavor. It's popular in many desserts, but lucuma ice cream is one of South America's best kept secrets. If you come across some frozen lucuma pulp at your local Latin market, try this ice cream. You will not be disappointed.
A step-by-step guide to filling and shaping empanadas.
A delicious pudding-like dessert made with purple corn and fruit.
The flavors of ceviche in salad form, with fresh mozzarella cheese in place of seafood.
A hearty, cheesy, traditional potato soup from Ecuador.
A delicious meringue cake with peaches and whipped cream from Uruguay.
The chivito is a meatlover's sandwich from Uruguay that will sate any appetite.
This is a delicious way to make rice that is popular in Brazil. Tomato and onions are sautéed in oil before adding the rice and water.
These cheesy corn cakes are cooked in butter on a griddle. They make an excellent breakfast treat or an afternoon snack with coffee.
Venezuelans love flan, also called quesillo - a pudding-like creamy dessert with lots of caramel.
Brazilians enjoy a variety of things for breakfast (besides coffee of course), including tropical fruit, cheese bread, smoothies in a bowl, and even cake!
Charquican is a delicious beef stew that is traditionally made with dried beef (charqui), squash, and potatoes.
A nutritious and healthy salad with simple fresh ingredients and minimal dressing.
A pretty cookie tart filled with dulce de membrillo (quince paste).
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.
This savory coconut rice has the delicious caramel flavor of toasted coconut and sweet raisins.
Chorizo sausage and melted cheese with onions makes a delicious warm appetizer.
Host an Argentinian-style gathering and serve a picada - a meal of cured meats and cheeses for everyone to share.
A quick and easy bread machine recipe for bread made with the nutritious Andean grain called quinoa.
Perico is a savory Venezuelan breakfast dish of scrambled eggs seasoned with onions and tomatoes.
A quick and tasty version of arroz con camarones, this recipe is made with frozen shrimp and can include peas, bell peppers, or chorizo sausage.
In Peru this recipe is made with the rocoto pepper, which resembles a bell pepper but is extremely spicy. Rocoto peppers can be hard to find in the states, but this recipe is just as delicious when made with bell peppers.
Flan, a rich custard dessert topped with a layer of soft caramel, is very popular in most South American countries.
Recipe for Pabellon criollo. A traditional beans and rice dish from Venezuela, with seasoned black beans, white rice, and tender, savory flank steak.
Arepas are corn griddle cakes made with a special ground corn. These arepas feature sweet corn and queso fresco.
These flaky empanada pastries are filled with a creamy cheese sauce and spinach.
Twice fried green plantain makes an outstanding appetizer, especially paired with aji amarillo sauce.
These potato cakes from Ecuador (llapingachos) are stuffed with white farmer's cheese and served with a simple but delicious peanut sauce.
Here's a simple yet delicious recipe for making rice. First some garlic is sautéd in oil, and then the water and rice are added. This simple extra step makes an enormous difference in flavor.
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.
A collection of South American recipes for the grill, including side dishes, salsas, and desserts.
Here you will find everything you need to know about making empanadas, including traditional empanada recipes from different South American countries.
A simple but flavorful salad onion and tomato salad that makes a nice accompaniment to grilled meats.
This Brazilian smoothie-in-a-bowl features the nutritious açaí berry (pronounced a-sa-EE), which is celebrated in health food circles for its antioxidant
Argentinians and Uruguayans alike enjoy these fried circles of dough in the afternoon with yerba mate tea.
Colombian-style grilled flank steak with a citrus marinade.
Seasoned simply with coarse salt, these grilled steaks are tender and full of flavor.
All about making empanadas, including traditional empanada recipes from different South American countries.
Little bites of creamy, spicy yellow potatoes with a surprise center of tasty chicken salad.
South Americans have enthusiastically adopted pizza into their national cuisines, adding their own flavors and style. Brazilians are particularly creative with this Italian treat.
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 risotto, or. South American Food.
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.
Pasicho is a Venezuelan lasagna-like dish with lots of creamy bechamel sauce in addition to the tomato sauce and beef.
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.
Marinated chicken and vegetables seasoned with cumin and hot peppers and grilled on skewers. The chicken comes out tender and flavorful every time. This makes a great appetizer when served in smaller portions.
Arepas are corncakes that can be split and filled with many different sandwich fillings. These arepas are filled with pulled pork and cilantro garlic mayonnaise.
Pan marraqueta is a popular roll with a characteristic shape in Chile, which has very similar taste and texture to french bread.
This is quick version of the traditional Colombian red beans and rice, using canned beans in order to skip the overnight soaking and long cooking.