On this massive continent, climate and geography – as well as migration – have played a starring role in the direction and development of South America’s distinctive culinary traditions. Naturally, seafood is a staple in the coastal regions, while red meat is more widely consumed in the interior.
Within each area, traditional specialties and products have an important role, as do indigenous crops. Potatoes originated in what is now Peru; corn traveled south from Mexico to the Andes Mountains. A recent study suggests that the cocoa bean originated in the Amazon Basin rather than Mexico, and peppers are native to northern South America.
South American cuisine acquired another overlay with the arrival of Portuguese and Spanish colonizers in the 16th century, who brought African slaves. Beginning in the 17th century, other European immigrants, many from Italy, arrived and contributed to the continent’s culinary development.
Let’s take a tour of South American food culture, country by country.
Argentine cuisine
Argentina, the second largest country in South America after Brazil, is famous for its sweeping landscapes, its literature, the tango and football, among others. It is also renowned for its magnificent cuisine.
Argentina’s low-lying plains (pampas) are fertile and green, ideal for raising cattle. In fact, Argentina produces the most cattle in the world. Cattle were brought to Argentina by Spanish colonists in the 16th century and meat continues to have a special place in the country’s culinary traditions. Asados and parrilladas are just some of the terms used for barbecues and grilled meats.
Cattle raised in Argentina are mainly grass-fed and the beef cuts are based on the texture of different parts of the cow, making them especially delicious. Churrasco is a boneless cut, usually grilled; milanesa is the South American version of schnitzel. The empanada, a meat pastry in Southern and Central America, is also prevalent in Argentina. Empanadas and grilled meats are often served with a sauce called chimichurri – red or green in color, this sauce usually features parsley, oregano, garlic and vinegar, though other ingredients can be added, depending on the region.
Prior to the arrival of the Spanish, the indigenous population also cultivated squash, melons and sweet potatoes, among other crops. The Spaniards brought some of this produce back to Europe but, in the meantime, other European migrants, mainly from Italy, adapted local crops to continental dishes.
Other typical Argentinian snacks are equally intriguing: the choripán, a grilled chorizo sausage on crusty bread; the chipa, a type of cheese bread, originally from Paraguay; flan, the famous caramel custard; and alfajor, a cookie, sometimes covered in milk or white chocolate, and filled with jam or mousse.
Peruvian cuisine
Peru is already becoming known as the ‘gastronomy capital’ of South America. There is even a concept that defines modern Peruvian cuisine: novoandina
Novoandina refers to traditional raw materials in Andean and Peruvian cuisine – such as herbs, spices, meats, vegetables and fruits – interpreted with modern techniques. Taking inspiration from Spanish, Chinese and Japanese cuisine, novoandina also draws on influences from the African continent.
With almost 4,000 varieties, potatoes are a staple of Peruvian cuisine. Among the best known dishes are papa a la huancaína, boiled yellow potatoes with a spicy, creamy sauce called huancaína, and causa, a cold mashed potato terrine. For carnivores, anticuchos are spiced and marinated pieces of meat (or beef hearts) grilled on skewers. Ceviche, consisting of marinated raw fish, octopus and/or shellfish, has gained popularity worldwide. The influence of Chinese cuisine can be seen in lomo saltado, stir-fried beef, and arroz chaufa, a type of fried rice. Traditional drinks include chicha morada, a spiced beverage with fruit and purple corn. Salchipapa is a typical fast-food dish with fried beef sausages and potatoes, accompanied by coleslaw.
If you’re considering a dining tour of Peru, September is an excellent time to visit, as the annual – and spectacular – Mistura Food Festival takes place at this time. The Festival is a terrific opportunity to experience the diversity of Peruvian cuisine, from traditional produce to experimental chefs.
Brazilian cuisine
As the largest country in South America, Brazil has a diverse population and geography and equally diverse cuisine.
Brazilian cuisine merges the flavors of its indigenous groups with those of its Portuguese and African populations. The original populations had a vegetable- and fish-based diet; Europeans brought cattle and milk-based products, while Africans placed coconuts, palm oil and spices into the mix.
If you’re a carnivore, the churrascaria is a restaurant that specializes in grilled meats. Moqueca is a traditional fish stew, often spicy, and cooked in a terracotta casserole dish. Brazilian feijoada is a black bean stew with pork. Snack foods include the acarajé, a fritter of shrimp and black-eyed peas, and the coxinha, a chicken croquette. These dishes barely touch the surface of Brazilian culinary offerings and visitors should keep in mind that the various meats, fish and vegetables will differ depending on where in Brazil you are eating.
When you visit Brazil, don’t forget that the nation is the world’s largest producer and exporter of coffee. We definitely suggest that you sample the coffee and, if you can, visit a coffee farm.
Chilean cuisine
In Chile, one can experience all four seasons from north to south. The country’s diverse climate contributes to its equally diverse cuisine. But, in addition to climate, Chilean culinary traditions are also heavily influenced by the intersection of cultures.
The Mapuche are the predominant group of indigenous people in Chile, while a Criollo describes a person from Spanish South America, particularly one of Spanish descent. The intermingling of these groups created a distinctive culinary tradition, one that was further enriched by the arrival of the French, Italian and British immigrants in the 18th century, and Germans, Yugoslavs and Swiss in the 19th century.
Pastel de choclo, a type of corn pudding that usually includes minced meat, chicken, raisins, black olives and onions, is an excellent introduction to Chilean cuisine. The alfajores, a delicious cookie, and the empanada are two typical snacks. Curanto, also known as the world’s oldest recipe, basically consists of shellfish, smoked meat, chicken, longaniza (sausage), and potatoes cooked in a fire pit. If you want to sample a local beverage, try the refreshing mote con huesillo, made with wheat, sugar syrup, dried peaches and spices.
Colombian cuisine
Located so close to the equator, Colombia is one of the most fertile countries in South America. Add the rich seafood bounty of the Caribbean and the fruits of the Amazon and a wide-ranging cuisine emerges.
Colombian cuisine is characterized by meat and potato dishes, seafood, pastries and coconut. Shellfish consumption is high in the north, while meats and vegetables prevail in the central part of the country. Tropical produce, along with onion, garlic and other spices – especially cumin – are mainstays of Colombian cooking. Chicken and corn are also staples.
Colombian soups are notable, with ajiaco colombiano one of the best known. This chicken soup features corn and several types of potatoes. Other standouts include empanadas and arepas, tasty patties made with maize flour, along with arroz con pollo, the classic Latin American dish of yellow rice and chicken. Bandeja paisa is a hearty dish consisting of rice, beans, meat, arepas, fried eggs and plantains.
Top off your meal with a coffee – Colombian coffee is famous worldwide. You can even visit coffee farms.
Venezuelan cuisine
In the northern part of the South American continent, Venezuelan cuisine features Spanish, Italian and French influences. Seafood is prevalent in the coastal regions of the north, while meat, rice, potatoes, and tropical fruits and vegetables mainly make up diets in the central regions.
The arepa is also a breakfast staple in Venezuela; this version includes melted cheese! The capital, Caracas, is known for its steakhouses. Hallacas are the Venezuelan version of tamales, corn dough with a meat filling, usually boiled in a wrapper of plantain leaves. In the north, a wide variety of fish stews are available, while pabellón criollo is the country’s version of rice and beans, with shredded meat added. Fried plantains and pineapple are often served as accompaniments.
Bolivian cuisine
Bolivia is one of only two South American countries with no ocean coast. The country has tropical lowlands and cold highlands. Compared to other countries on the continent, Bolivia’s cuisine offers somewhat less variety, with potatoes and corn, along with spices and sauces, standing out in many dishes. Beef and chicken are prevalent, as are lake and river fish. As well, rabbit is eaten in rural areas.
Silpancho is a traditional Bolivian dish featuring meat, rice, eggs and potatoes, as well as vegetables. Pique macho is similar but features fried potatoes and sausages. Anticuchos, a street food also found in Peru, are beef heart kebabs. The Bolivian version of an empanada is called a saltena.
Mate tea infused with chamomile, anise or coca leaves is among the most popular beverages in Bolivia.
Uruguayan cuisine
It would be correct to call the Uruguayan cuisine, an immigrant cuisine, as the cultural integration seen in other South American countries has had little effect on Uruguayan cuisine. The European presence in Uruguay made a much heavier mark on its cuisine, which is deeply influenced by Spanish, Italian, French and Portuguese traditions. However, German and Scottish influences are also present.
Uruguayan cuisine is mainly meat based. In fact, next to Argentina, Uruguay may be South America’s most carnivorous nation. The first dishes to try in Uruguay are the meat combinations known as asado, asado con cuero, and asado de tire. Asado is so common in Uruguay that it can be found on every corner. At the entrance of homes, one will typically find the asador, a type of grill about two meters long.
Even the hearty chivito sandwich features grilled meat, along with cheese and sometimes bacon and fried egg. Pasta con salsa caruso, a creamy pasta dish, does not have grilled meat, but does include smoked ham and beef bouillon. It is said that the sauce was named for Italian opera singer Enrico Caruso. The meatless revuelto gramajo is a type of egg and potato frittata, while arroz con leche is a delectable (and meat-free) rice pudding.
Paraguayan cuisine
Paraguayan cuisine fuses the traditions of its Guaraní people with those of its European immigrants, particularly the Spanish, Italian and Portuguese.
Many dishes in Paraguay are based on corn, milk, cheese and meat. Fruits and vegetables, including the cassava and corn, are widely used; meat, the most consumed food in South America, also occupies an important place in Paraguayan cuisine – but there are plenty of non-meat based dishes too.
Among the most prominent dishes are pira caldo, a soup made with freshwater fish and vegetables, and thickened with milk or cheese. Quibebé is a mixture of cheese, maize flour and pumpkin or winter squash; it has the consistency of mashed potatoes. The chipa is a type of cheese bread usually eaten for breakfast. There are around 70 types of cakes, most of which feature cassava or corn flour. The mbeju is a crepe-like cake made from manioc starch and corn flour; it can be sweet or savory.
Made with the Yerba plant, terere is a local tea. It is similar to mate, but brewed with cold water and ice.
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