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.
A list of traditional recipes from Argentina.
Roti is a grilled flatbread, and there are many variations of roti in the cuisines of Suriame, Guyana, and French Guiana.
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.
A list of classic Peruvian recipes, including appetizers, drinks, main courses and desserts.
A collection of Brazilian recipes, from appetizer to dessert, to help you plan an authentic Brazilian meal.
The classic preparation for the famous pisco sour cocktail.
An explanation of ceviche, its ingredients, and preparation. Try some recipes for traditional ceviche as well as trendy variations of this popular dish.
Pupusas are thick corn tortillas that are stuffed with cheese, beans and/or pork and cooked on a griddle.
A list of traditional and modern recipes from Venezuela.
A list of traditional and modern recipes from Colombia.
This slightly sweet empanada dough produces tender, golden empanadas.
Coxinhas are delicious fried chicken croquettes - a popular street food in Brazil.
Empanadas don't always have to be savory. These dessert empanadas with a cinnamon apple filling and dulce de leche are a wonderful treat.
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.
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.
Chicken empanadas are easy and fun to make, and they are excellent for lunch boxes or for a snack on the go.
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.
A list of classic Chilean recipes, including appetizers, drinks, main courses and desserts.
A list of traditional recipes from the country of Ecuador, including appetizers, main courses and desserts.
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.
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.
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.
Milanesas crispy fried pieces of thin-sliced meat, usually steak.
A creamy sauce with a spicy kick made from aji amarillo chile peppers and queso fresco cheese.
These traditional Chilean empanadas have a delicious ground beef and onion filling.
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.
Dulce de leche pionono is a delicious jelly roll cake filled with dulce de leche and whipped cream.
Thick Venezuelan-style arepas (corncakes) are delicious, and make great sandwiches.
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 the best dessert recipes with dulce de leche, a caramel sauce popular in Latin America.
Explanation of the special precooked corn flour that is used to make corn cakes called arepas, staple treats in Venezuela and Colombia.
Delicious and creamy, queso fresco cheese is really easy to make at home.
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.
Carnitas are delicious pieces of pulled pork, perfect for tamales and arepas.
Pandebono is delicious cheese bread from Colombia made from cornmeal (masarepa) and tapioca flour, as well as farmer's cheese and eggs.
South American noodles with a fresh spinach and basil sauce.
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.
These appetizer-size empanadas have a cornmeal crust and tasty filling made of beef and potatoes.
These are quick and easy empanadas with a simple melted cheese filling, but they are irresistible.
Traditional street food from Brazil, these deep-fried black-eyed pea fritters are split and stuffed with caramelized onions and shrimp.
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.
Sautéed chicken breasts in a creamy sauce made with coconut milk.
These delicious little Brazilian doughnuts are coated with cinnamon sugar.
Aji amarillo is a South American hot yellow chile pepper that is used in many traditional dishes.
The savory black bean and meat stew known as feijoada is the national dish of Brazil, traditionally enjoyed for lunch on Saturday.
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.
Alfajores are the quintessential street food in South America. They make a great afternoon snack with a cup of coffee or tea.
A creamy winter soup seasoned with cumin and smoky aji chile peppers.
This rich butternut squash soup gets a taste of the tropics thanks from coconut milk.
Fainá is an Italian-style flatbread made from chickpea (garbanzo) flour that is popular in Uruguay and Argentina.
Peruvian stuffed potatoes are mashed potatoes that are shaped around a center of seasoned ground beef and then fried golden brown.
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.
A tasty Brazilian pastry filled with creamy, savory chicken.
Here you will find everything you need to know about making empanadas, including traditional empanada recipes from different South American countries.
This famous little combination of aged cheese and sweet quince paste makes a quick and elegant appetizer for any occasion.
This spicy green sauce gets its unique flavor from huacatay, an Andean herb.
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.
A list of some of the most well-loved South American desserts. These are fun, easy recipes that will liven up any meal.
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.
These unique Brazilian-style crepes are made with tapioca starch and can be filled with sweet or savory filling.
Quince paste is a sweet candy made from the delicious apple-like quince fruit. Quince paste is delicious served with cheese.
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 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.
This Ecuadorian-style ceviche has a delicious Latin-style cocktail sauce with lots of fresh lime juice and large kernel Andean corn.
A quick and easy paella recipe for weeknights.
Guasacaca is a popular relish in Venezuela, served with grilled meats and fried foods.
Serve this dense, savory corn bread with soup or stew, or enjoy it toasted with butter.
Queso freso (literally. South American Food.
This onion relish is a traditional accompaniment to many Peruvian dishes, and is also great on sandwiches.
Milanesa napolitana is an Argentinian favorite - breaded fried steak topped with ham, tomato sauce, and cheese.
These pretty guava pastries are easy as pie to prepare.
A delicious beef stew with an elegant presentation, perfect for the centerpiece of a holiday meal.
This Peruvian-style chicken stir fry has onions, bell peppers, and fried potatoes - a Latin-Asian fusion dish that's sure to please.
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 and amaranth are high protein grains that can popped like popcorn for a nutritious snack.
The first step in making empanadas is to make the dough. Page 2.
Brazilians enjoy a variety of things for breakfast (besides coffee of course), including tropical fruit, cheese bread, smoothies in a bowl, and even cake!
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.
In El Salvador, chicharron is seasoned shredded pork, used to fill pupusas, or thick corn tortillas.
An indoor version of tasty carne asada, this seasoned flank steak is quickly seared in a skillet.
The Latin American word for underwear - calzones - used to be a great source of amusement (and confusion)
Turrón de doña pepa is a traditional Peruvian sweet eaten in October, the month when many Peruvians wear purple in honor of the Lord of Miracles, a Catholic celebration.
Argentinians and Uruguayans alike enjoy these fried circles of dough in the afternoon with yerba mate tea.
This roasted chicken recipe with yellow potatoes has the flavor of Peruvian rotisserie chicken, pollo a la brasa, and is very easy to make.
Chopped collard greens sauteed in olive oil with garlic and onions make a perfect accompaniment to many meals, especially the classic Brazilian feijoada.
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.
All about making empanadas, including traditional empanada recipes from different South American countries.
Venezuelans love flan, also called quesillo - a pudding-like creamy dessert with lots of caramel.
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.
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.
Twice fried green plantain makes an outstanding appetizer, especially paired with aji amarillo sauce.
A type of aji, or chile pepper, used in certain Peruvian dishes.
A delicious pudding-like dessert made with purple corn and fruit.
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.
Kibes are a popular Brazilian fried beef and bulgur wheat snack with Middle Eastern origins.
Aloo curry are easy to make curried potatoes with great flavor.
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.
Recipe for Pabellon criollo. A traditional beans and rice dish from Venezuela, with seasoned black beans, white rice, and tender, savory flank steak.
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.
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 hearty, cheesy, traditional potato soup from Ecuador.
The cuisine of Suriname is as diverse as the country's population.
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.
These Chilean-syle sopaipillas are delicious fried rounds of pumpkin dough soaked in a spiced syrup.
These potato cakes from Ecuador (llapingachos) are stuffed with white farmer's cheese and served with a simple but delicious peanut sauce.
Pasicho is a Venezuelan lasagna-like dish with lots of creamy bechamel sauce in addition to the tomato sauce and beef.
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 shrimp ceviche with mango and avocado tastes cool, bright, and refresing. It's great as a appetizer or a light lunch.
These crunchy/chewy energy bars will keep you going all day long, thanks to the protein boost of quinoa.
A layered tart of potatoes, onions, and eggs cooked in a skillet - a perfect one dish meal.
Chorizo sausage and melted cheese with onions makes a delicious warm appetizer.
A pretty cookie tart filled with dulce de membrillo (quince paste).
Seco de pollo is a delicious stewed chicken dish with a beautiful green cilantro sauce.
These cheesy corn cakes are cooked in butter on a griddle. They make an excellent breakfast treat or an afternoon snack with coffee.
Host an Argentinian-style gathering and serve a picada - a meal of cured meats and cheeses for everyone to share.
Tequenos are a popular Venezuelan snack of fried cheese wrapped in a crispy dough.
Arepas are corn griddle cakes made with a special ground corn. These arepas feature sweet corn and queso fresco.
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.
A spicy chile pepper condiment to accompany Chilean food.
Perico is a savory Venezuelan breakfast dish of scrambled eggs seasoned with onions and tomatoes.
Sopa de mani is typically made with beef ribs or chicken, but it works well as a vegetarian soup too.
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.
A tasty and quick way to fry up some fish for dinner, this coconut crusted fish is delicious paired with the fresh mango salsa.
This savory coconut rice has the delicious caramel flavor of toasted coconut and sweet raisins.
This sweet savory bread is a popular Christmas treat in Venezuela.
Locro is the Spanish word for stew, or thick soup. This navy bean soup is a version of locro from Argentina. It's similar to corn chowder, and is made with beans, chorizo, beef, smoked bacon, and squash, and served with a spicy salsa.
A relatively quick method for making panettone, the yeasted holiday fruitcake.
This beautiful cake has layers of delicate sponge cake filled with sweet tart mango mousse.
South Americans have enthusiastically adopted pizza into their national cuisines, adding their own flavors and style. Brazilians are particularly creative with this Italian treat.
Charquican is a delicious beef stew that is traditionally made with dried beef (charqui), squash, and potatoes.
Provoleta is grilled provolone cheese, and Argentinian specialty.
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.
This refreshing Venezuelan fruit drink is like a tropical version of sangria.
You can prepare this delicious dessert using a cake mix to save time, or use your favorite white cake or sponge cake recipe.
Seasoned simply with coarse salt, these grilled steaks are tender and full of flavor.
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.
These flaky empanada pastries are filled with a creamy cheese sauce and spinach.
Traditional flan gets a boost of caramel flavor from the addition of dulce de leche.
A quick and easy bread machine recipe for bread made with the nutritious Andean grain called quinoa.
Sweet corn pancakes made with fresh corn kernels.
A collection of South American appetizers, from entradas (first courses) to bocaditos (little bites).
This recipe uses a short cut - purchased frozen puff pastry dough - that compliments the creamy ham and cheese perfectly.
The chivito is a meatlover's sandwich from Uruguay that will sate any appetite.
Apple cider adds great flavor to these spice cake doughnuts.
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.