South American Food Recipes from FoodGalaxies.com

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South American Food Galaxy

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Known for its diverse flavors and cooking methods, South American cuisine is influenced by many cultures, including Indigenous Native American, African, Spanish, Italian, Portuguese, and Indian-South Asian. With a plethora of fresh fish and tropical fruits coming from Amazon area and large amount of seafood from Pacific and Atlantic oceans, South American cuisine provides a burst of flavors and original tastes loved by many,

With 12 countries in South American continent its distinctive cuisine doesn't need any endorsements. Some of the most popular dishes in South America include:

Asado: barbecued meat (beef, pork, chicken or sausage) - Argentina, Uruguay, Chile, and Paraguay.
Peruvian Ceviche: inspired by Peruvian-Japanese chefs it is a bite-sized pieces of fresh, raw fish in an acidic key lime, lemon or bitter orange marinade.
Arepas: unleavened bread, made with cornmeal flour, popular in Columbia and Venezuela.
Cazuela: a chicken, beef or lamb-based soup cooked in the shallow, unglazed, earthenware pot in which it is traditionally served. Popular in Chile and Peru, with variants found in elsewhere in the region.
Choripan = chorizo (sausage) + bread (pan): South American version of a hot dog. Originated in Argentina, where the chorizo is made from beef or pork.
Empanadas: deep-fried (or baked) pastries filled with meat, cheese or other ingredients. Particularly popular Argentina.
Chivito (“little goat”): a popular Uruguayan and Argentinian sandwich made with thinly sliced beef with added ham, melted cheese, lettuce, tomato, mayo, and a fried egg.
Feijoada: one of the most well-known of all Brazilian dishes, made with black beans, pork, tomato, cabbage, and carrot.
Bandeja Paisa: national dish of Colombia. Can include everything from sausage and black pudding, to rice, beans, plantain, crackling, avocado, arepa, and a fried egg.
Aji De Gallina (“hot chili hen”): one of the favorite comfort foods from Peru. Made of spicy shredded chicken, with a rich, creamy sauce, based on onions, garlic, walnuts, and cheese, thickened with bread, and flavored with aji amarillo chili, pepper, and herbs.
Chorizo: a sausage made with ground beef or pork and spiced with cinnamon and chili powder.
Coxinha: little croquettes in form of deep-fried parcels of chicken with cream cheese. Very popular Brazilian street food.
Pastel de Choclo: South American version of traditional shepherd’s pie, but topped with corn rather than potato.
Encebollado (“onioned”): is a fish soup, national dish of Ecuador, made with use of lots and lots of onions.
Platanos Fritos: Fried plantains, common food for large parts of Africa, Asia, the Caribbean, and most of Latin America.
Bolon de Verde (“green plantain balls”): Ecuadorian breakfast dish, a carb-rich deep fried crispy ball of mashed green plantain filled with cheese, bacon, or pork crackling and served with fresh fruit.
Lomo Saltado: traditional Peruvian dish was influenced by 19th-century Chinese immigrants. This stir-fry dish is made with marinated beef (or chicken), thinly sliced, then fried with onion, chili, and tomato.
Dulce de Leche (“sweet from milk”): ice cream made with a milk caramel, the result of gently cooking milk into a smooth, thick sauce.
Canjica/Mugunzá: Brazilian pudding is a milk porridge made with white maize kernels and flavored with shredded coconut, sprinkled with cinnamon or nutmeg.
Alfajores: round cookies, very popular throughout South America and most associated with Peru, Argentina, Chile, and Uruguay.

^* By Kieran Meeke

Galaxies of International Food

South American Food Galaxy

Explore South American Food Recipes

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