Food
Savour The South: 15 Amazing Latin American Specialties
IntroThanks to a diversity of ingredients, exotic flavours and vibrant influences from Africa, Europe and indigenous cultures, the cuisine of Latin American is one of the richest in the world. Whether at street stalls or upscale eateries, in Mexico or Argentina, each region’s food tradition has a story that deserves to be told. We invite you to learn about Latin America through your palate, with a selection of the best, most authentic dishes on the continent. ¡Buen provecho!
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Food
Savour The South: 15 Amazing Latin American Specialties.
CevicheCeviche (Peru) – If you’re interested in culture and good cuisine, Peru should be at the top of your bucket list; this country’s gastronomy is so delicious, varied and legendary, that the city of Lima is known as the foodie capital of Latin America. A sure icon of Peruvian cuisine is undoubtedly ceviche, which consists of raw fish marinated in citrus juices such as lemon, lime and orange. Fresh, white-fleshed fish of excellent quality, such as grouper, sea bass or tilapia, are favourites for the dish, to which finely chopped onions, chillies, cilantro, salt and pepper are added for a flavour that can only be described as “explosive”. The best part: you can find it on just about any street corner in Peru!
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Food
Savour The South: 15 Amazing Latin American Specialties.
AsadoAsado (Argentina) – Of Latin American cuisines, Argentinian is perhaps most differentiated from the rest due to its strong European influences, especially Italian and Spanish. And though it offers a diverse gastronomy, much of it is based on beef; it’s widely known that the Argentine pampas produce the best meat on the continent, and the gauchos are the masters of cooking it on the grill. The typical dish par excellence is asado, a barbecue usually with veal, ribs and sausages cooked over a charcoal grill to infuse the meat with smoky flavours, before serving with traditional chimichurri sauce.
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Food
Savour The South: 15 Amazing Latin American Specialties.
BandejaBandeja Paisa (Colombia) – A highlight of Colombia’s varied gastronomical traditions is criolla, or Creole, with dishes varying in preparation and ingredients depending on the region. Creole cuisine incorporates influences from mestizo, African and Spanish cultures, and the chief ingredients include rice, corn, potatoes, cassava, beans and a wide variety of meats and fish. Perhaps the dish best known internationally is bandeja paisa, a specialty of Antioquia origin that consists of white rice, red beans, ground meat, fried egg, pork rinds, blood sausage, chorizo, avocado and Antioquia-style arepas. Before you try it, just be sure that you are very hungry
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Food
Savour The South: 15 Amazing Latin American Specialties.
CaldilloChilean Caldillo de Congrio – Chile’s geographical contrasts have given rise to a broad culinary culture that varies greatly from north to south. In addition, the coastline that extends almost throughout the entire country has forged a strong fishing tradition that’s reflected in the vast offering of seafood-based dishes. Served in a clay bowl, caldillo de congrio is an iconic Chilean soup featuring congrio (a cusk-eel species found in the Chilean Sea) accompanied by potatoes, carrots and other vegetables and condiments. Nobel Prize-winning writer and diplomat Pablo Neruda, for one, was such a fan of the dish that he wrote an ode to it.
[Photo: Francisco Javier Argel/Flickr]4/16
Food
Savour The South: 15 Amazing Latin American Specialties.
EnchiladasMexican Enchiladas – Mexican cuisine is known for its abundance of colour and flavour, as well as for the culinary traditions handed down through families from generation to generation. The country’s dishes are distinguished by the use of ingredients strong on both flavour and texture, such as chillies, beans, corn and red meats, and among its greatest delights are enchiladas – a corn tortilla bathed in spicy sauce and filled with meat and black beans, and/or cheese, cream, lettuce, tomato, chicken and sliced onions. Keep in mind that Mexican food is often spicy, so prepare your palate!
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Food
Savour The South: 15 Amazing Latin American Specialties.
FeijoadaFeijoada (Brazil) – The amenable climate, spectacular landscapes and the warmth of its people make Brazil a wonderful country to get to know – all the better through its cuisine, influenced by Portuguese, German and Italian traditions. From dishes of exotic Amazon fish, to churrasco from the pampas of the Rio Grande do Sul, Brazilian gastronomy delights with its unique flavours. And if you plan to visit the land of samba, you simply cannot leave without trying feijoada, the national dish prepared with black beans and pork, served with rice and oranges, to aid in digestion. Traditionally eaten on Wednesdays and Saturdays, feijoada can be sampled in a restaurant or even a family lunch.
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Food
Savour The South: 15 Amazing Latin American Specialties.
ArepasArepas (Colombia and Venezuela) – The debate on whether the arepa hails from Colombia or Venezuela has yet to find a conclusion. What we do know is that it’s of pre-Columbian origin, made from dry corn dough or precooked flour, and is a favourite at breakfast time; according to the Colombian Academy of Gastronomy, 73% of the population starts the morning with a delicious arepa. This corn-based flatbread can be eaten alone, with butter and salt, or stuffed with cheese, ham, beef or chicken. It’s so ingrained in the regional culture that you can literally find it on any street corner, restaurant or supermarket. Although recipes vary by region, we recommend that you try arepa boyacense (with sugar and cream cheese), arepa e’ huevo (filled with egg) and arepa Reina Pepiada (with chicken and avocado).
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Food
Savour The South: 15 Amazing Latin American Specialties.
Picante SurtidoPicante Surtido (Bolivia) – Deeply rooted in the indigenous Aymara and Quechua cultures, and with European, Argentinian and African influences, Bolivian cuisine features a wide variety of tasty regional dishes, often based on ingredients such as corn, cassava, wheat and pork. One standout specialty is picante surtido, a lavish dish made with various meats including chicken, beef tongue, lamb, rabbit and fried fish, accompanied by chuño and tunta (freeze-dried potatoes). If you visit the lands of Lake Titicaca and the Salar de Uyuni, make it a point to try this delicacy, along with with a cup of chicha (fermented maize drink) and manjar blanco (caramel-like confection akin to dulce de leche) for dessert.
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Food
Savour The South: 15 Amazing Latin American Specialties.
La HallacaLa Hallaca (Venezuela) – Traditional Venezuelan cuisine is usually either tropical or Andean, with strong European influences. Coconut, bananas, seafood and corn are just some of the essential foods that form the basis of this versatile cuisine. Among its most characteristic dishes is la Hallaca, a tamale consisting of a mass of cornmeal seasoned with chicken broth, pigmented with onoto (annatto) and stuffed with stewed beef, pork and chicken, to which olives, raisins, capers, bell peppers and onion are added, and finally wrapped in banana leaves. It’s a popular dish at Christmas time, and several varieties can be found in countries throughout the region. [Photo: JoséMa Orsini/Wikimedia Commons]
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Food
Savour The South: 15 Amazing Latin American Specialties.
BolónBolón de Verde (Ecuador) – Enriched by the country’s geography, with ample mountains, coastline and the Galapagos Islands, Ecuadorian cuisine is rich in fish, tropical fruits and aromatic herbs that lend flavour and texture to a variety of culinary delights. The star ingredient of bolón de verde, considered the national dish of Ecuador, is the green plantain; plantains are fried or roasted, then mashed up into a dough, stuffed with cheese or meat, then kneaded firmly into a ball. It can be eaten immediately or fried until the outer layer is crispy. Go ahead and try it!
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Food
Savour The South: 15 Amazing Latin American Specialties.
EmpanadasEmpanadas (Argentina)– Though present in gastronomic cultures throughout the continent, the most popular versions of this dish, akin to a pasty or calzone, come from Argentina. Empanadas are made from puff pastry or wheat flour which is stuffed with meat, vegetables or fruit, then baked or fried in oil. They’re usually shaped like a crescent or semicircle – not exceeding 20cm in diameter – and fillings often include beef, onion, peppers, ground chillies, cumin, oregano, hard-boiled eggs and olives. Together with choripán and asado, empanadas are an indelible Argentine tradition. No matter what city you visit, you should not leave without sampling this delight.
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Food
Savour The South: 15 Amazing Latin American Specialties.
AjiAjí de Gallina (Peru) – One of the star dishes of Peruvian cuisine, ají de gallina consists of shredded hen breast (hen meat can be substituted for whatever chicken meat is available) in a creamy, mildly spicy sauce. It is prepared using previously cooked breast, which is doused in a sauce made with sautéed onion, garlic and ají amarillo peppers, and thickened with breadcrumbs soaked in chicken broth. The dish is served with olives and slices of hard-boiled egg – ingredients that are recurrent on the plates of Peruvian chefs. Order this dish on your next visit to Lima, your palate will thank you!
[Photo: Feralbt/Wikimedia Commons]12/16
Food
Savour The South: 15 Amazing Latin American Specialties.
ChivitoChivito (Uruguay) – Like its culture, the cuisine of Uruguay is heavily influenced by Spanish, Italian and French traditions. The main ingredient in most customary dishes is beef, as a result of its high production of exceptional meats. Among the delicacies that delight adults and children around the table is Uruguayan Chivito, or as some call it Canadian Chivito, a sandwich of sirloin with mayonnaise, tomato, lettuce, onion, mozzarella, ham and various other ingredients like egg, olives or bell peppers. You literally can’t miss it if you’re travelling through Uruguay – it’s so popular that they sell it in the fast food restaurants.
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Food
Savour The South: 15 Amazing Latin American Specialties.
AjiacoAjiaco Santafereño (Colombia) – Originally from the Andean region of Colombia, ajiaco is a popular lunch dish, especially at family gatherings and Christmas. It’s said to have been invented by the Chibcha people, who ate mazamorra (a corn-based porridge) of maize and potatoes with chillies. Ajiaco santafereño is a tasty chicken soup featuring several types of potatoes, corn, capers, guascas (an herb that gives the dish its characteristic flavour), arracacha (a root similar to celery) and a bit of cream as a final touch. It is traditionally served in a clay bowl, accompanied by a plate of rice and avocado.
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Food
Savour The South: 15 Amazing Latin American Specialties.
MoquecaMoqueca (Brazil) – Like many traditional Brazilian foods, the star of this stew is fish – usually grouper, sea bass or shrimp. It is often seasoned with onion, pepper, tomato and coriander leaves, as well as coconut milk and palm oil. This delicacy of indigenous origin has two variants: the Moqueca Baiana, originally from Bahía; and the Moqueca Capixaba, originating from Espírito Santo in the southeast.
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Food
Savour The South: 15 Amazing Latin American Specialties.
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