{"id":23123,"date":"2021-03-09T09:53:12","date_gmt":"2021-03-09T06:53:12","guid":{"rendered":"https:\/\/blog.turkishairlines.com\/the-fabulous-flavors-of-south-american-cuisine\/"},"modified":"2025-10-21T11:45:56","modified_gmt":"2025-10-21T08:45:56","slug":"south-american-cuisine","status":"publish","type":"post","link":"https:\/\/blog.turkishairlines.com\/en\/south-american-cuisine\/","title":{"rendered":"The fabulous flavors of South American cuisine"},"content":{"rendered":"\n
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On this massive continent, climate and geography \u2013 as well as migration \u2013 have played a starring role in the direction and development of South America\u2019s distinctive culinary traditions. Naturally, seafood is a staple in the coastal regions, while red meat is more widely consumed in the interior.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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\u2019s culinary development.<\/p>\n\n\n\n

Let’s take a tour of South American food culture, country by country.<\/p>\n\n\n\n

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Argentine cuisine<\/strong><\/h2>\n\n\n\n
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The backbone of Argentine cuisine: beef and chimichurri sauce.<\/figcaption><\/figure>\n\n\n\n

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.<\/p>\n\n\n\n

Argentina\u2019s 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\u2019s culinary traditions. Asados and parrilladas are just some of the terms used for barbecues and grilled meats. <\/p>\n\n\n\n

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 \u2013 red or green in color, this sauce usually features parsley, oregano, garlic and vinegar, though other ingredients can be added, depending on the region.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Other typical Argentinian snacks are equally intriguing: the chorip\u00e1n, 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. <\/p>\n\n\n\n

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Peruvian cuisine<\/strong><\/h2>\n\n\n\n
\"ceviche,
Ceviche, one of the most popular flavors of Peruvian cuisine.<\/figcaption><\/figure>\n\n\n\n

Peru is already becoming known as the \u2018gastronomy capital\u2019 of South America. There is even a concept that defines modern Peruvian cuisine: novoandina<\/p>\n\n\n\n

Novoandina refers to traditional raw materials in Andean and Peruvian cuisine \u2013 such as herbs, spices, meats, vegetables and fruits \u2013 interpreted with modern techniques. Taking inspiration from Spanish, Chinese and Japanese cuisine, novoandina also draws on influences from the African continent. <\/p>\n\n\n\n\n\n

With almost 4,000 varieties, potatoes are a staple of Peruvian cuisine. Among the best known dishes are papa a la huanca\u00edna, boiled yellow potatoes with a spicy, creamy sauce called huanca\u00edna, 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.<\/p>\n\n\n\n

If you\u2019re considering a dining tour of Peru, September is an excellent time to visit, as the annual \u2013 and spectacular \u2013 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.<\/p>\n\n\n\n

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Widen your world.<\/div>\n <\/div>\n <\/div>\n
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