South American Food is a vibrant tapestry woven from diverse cultures and rich histories. For food enthusiasts, the continent presents an irresistible array of dishes, each promising a unique culinary adventure. From the globally recognized dulce de leche of Argentina to the zesty ceviche of Peru, and the lesser-known delights like Uruguay’s chivito or Ecuador’s bolon de verde, South America’s gastronomic landscape is ripe for exploration.
Embarking on a journey through South America is synonymous with immersing oneself in a world of bold flavors, hearty meals, and the warm embrace of South American hospitality. Food, in its universal language, becomes a bridge connecting people and cultures. Here’s a curated guide to some of the most exceptional South American food experiences you simply must try.
The Quintessential Asado
No culinary exploration of Argentina, Uruguay, Chile, or Paraguay is complete without encountering an asado. More than just a barbecue, asado is a cherished social ritual, a celebration centered around the communal joy of grilling meat.
Whether it’s succulent beef, tender pork, juicy chicken, or flavorful sausages, the heart of asado lies in the parrilla (grill), where meats are patiently cooked over wood or charcoal. True to South American tradition, red wine flows as freely as beer, perfectly complementing the rich, smoky flavors. While salads or baked potatoes often accompany the feast, the essence of a great asado is slow cooking. This ensures the meat, save for the most delicate cuts, is cooked to perfection, never burnt, but imbued with deep, smoky notes.
Peruvian Ceviche: A Taste of the Pacific
Peruvian ceviche boasts a history stretching back 2,000 years to the pre-Hispanic Moche civilization. This iconic South American dish has captivated global palates. Interestingly, ceviche itself has evolved, influenced by Peruvian-Japanese culinary fusions, giving rise to tiradito. Tiradito mirrors ceviche but adopts sashimi techniques and omits the traditional marinade.
At its core, ceviche is prepared with fresh, raw fish, cut into bite-sized pieces and “cooked” through denaturation in a citrus-based marinade. In Peru, this marinade, known as “leche de tigre” or tiger’s milk, is typically a blend of key lime, lemon, or bitter orange juice.
Onion, chili pepper, salt, fresh coriander, and a hint of ginger amplify the flavor profile. Traditionally, ceviche is served alongside fried potato, plantain, or sweet potato, and a small glass of “leche de tigre”—an extra shot of the flavorful marinade, intensifying the experience.
Arepas: The Versatile Corn Cakes
Arepas are a fundamental South American food, a type of unleavened bread crafted from cornmeal flour. These versatile cakes are cooked on a griddle, baked, or fried, resulting in flat, round shapes with a delightful crispy exterior and a soft, fluffy interior.
While arepas are particularly beloved in Colombia and Venezuela, their popularity extends to street food scenes in Mexico and Peru. Enjoyed at any meal – breakfast, lunch, or dinner – arepas can be customized as sweet or savory dishes. Popular toppings and fillings range from simple honey to avocado with black beans, cheese, eggs, or virtually anything you might find in a sandwich or tortilla, making them a truly adaptable South American staple.
Cazuela: The Hearty South American Soup
Cazuela, a name derived from the traditional shallow earthenware pot in which it’s served, is a comforting soup found predominantly in Chile and Peru, with regional variations across South America. It’s a substantial, hearty dish, brimming with meat and vegetables.
Chicken, beef, or lamb form the protein base, while squash and potatoes provide satisfying carbohydrates. Flavor depth is achieved with chili and peppers, though every cook infuses their personal touch with unique ingredient combinations. In Chile, Cazuela is deeply ingrained in the culinary landscape. Local etiquette dictates enjoying the flavorful broth first, followed by the tender meat and vegetables, a testament to its layered deliciousness.
Choripan: South America’s Sausage Sandwich
Choripan, a simple yet incredibly satisfying street food, is essentially grilled chorizo sausage nestled in a bread roll (pan). It’s South America’s answer to the hot dog, elevated with superior ingredients and flavors.
Argentina, the undisputed home of choripan, typically uses chorizo made from beef or pork. The sausage is butterflied – split lengthwise – making it perfect for soaking up flavorful sauces, most notably the iconic Argentine chimichurri. The bread is equally crucial, often a crusty French baguette-style roll, providing a delightful textural contrast with its soft interior. The interplay of flavors and textures, the warmth of the sausage against the cool bread, makes choripan a true South American food experience.
Empanadas: Savory South American Pastries
Empanadas, ubiquitous throughout South America, are pastries, either deep-fried or baked, filled with savory ingredients like meat, cheese, or a variety of other fillings. They are particularly associated with Argentina, so much so that the country hosts an annual empanada festival.
The Argentine empanada is typically half-moon shaped, with humble origins as a convenient, portable meal for workers. Today, empanadas are a staple in bakeries across the continent, enjoyed as a quick and delicious lunchtime treat. Classic Argentine fillings often feature ground beef, richly seasoned with onions, garlic, paprika, and peppers. However, contemporary chefs continually innovate, experimenting with gourmet and exotic fillings, pushing the boundaries of this beloved South American food.
Chivito: Uruguay’s Stacked Sandwich Sensation
Argentina and Uruguay engage in a friendly rivalry, constantly innovating ways to showcase their exceptional beef. Chivito, meaning “little goat” (ironically, containing no goat meat), emerges from Uruguay as a strong contender for the title of best South American sandwich.
A quintessential Uruguayan food, chivito is built around thinly sliced beef, often sourced from asado. This foundation is then generously layered with ham, melted cheese, lettuce, tomato, mayonnaise, and a fried egg, typically served alongside a mountain of French fries. Chivito is a meal in itself, a sort of supercharged hamburger. Considered Uruguay’s national dish, even a simple addition like bacon transforms it into a “chivito canadiense,” showcasing its adaptable nature.
Feijoada: Brazil’s Hearty Black Bean Stew
Feijoada stands out as perhaps the most internationally recognized Brazilian dish. This hearty stew combines black beans, pork, tomato, cabbage, and carrot, a surprisingly robust meal for a tropical South American nation.
Feijoada’s history likely traces back to Brazil’s slavery era, where resourceful cooks utilized less desirable cuts of pork and offal to create a nourishing stew. Over time, it has evolved into Brazil’s national dish, now enjoyed by all as a cherished family meal, particularly on weekends.
Traditionally, feijoada is served with white rice, orange slices (aiding digestion of the rich beans), and kale. A final touch is farofa, toasted cassava flour, adding a unique textural element.
Bandeja Paisa: Colombia’s Abundant Platter
Bandeja paisa, originating as a worker’s meal in the Paisa region, is now considered Colombia’s national dish. “Bandeja” translates to “platter,” a fitting description for its generous size and variety.
Once a protein-packed breakfast for farmers, bandeja paisa has transformed into a more elaborate and upscale dish. It’s now a culinary showcase, featuring everything from sausage and black pudding to rice, beans, plantain, pork crackling (chicharrón), avocado, arepa, and a fried egg.
Many restaurants offer a half portion, a wise starting point for those new to this substantial South American food experience. Think of it as Colombia’s equivalent to a full English or American breakfast – perhaps not an everyday meal, but an undeniably satisfying indulgence.
Aji De Gallina: Creamy Peruvian Chicken Comfort
Aji de gallina, like many chicken dishes, is Peruvian comfort food at its finest. It’s composed of tender, spicy shredded chicken bathed in a rich, creamy sauce.
The sauce is built upon a base of onions, garlic, walnuts, and cheese, thickened with bread, and infused with the distinctive flavors of aji amarillo chili, pepper, and aromatic herbs. Served with fluffy white rice and garnished with black olives, aji de gallina is a symphony of textures and flavors. The name itself, meaning “hot chili hen,” hints that a mature chicken with more robust flavor is preferred. “Pollo,” referring to younger, blander chicken, is considered less suitable for this dish, highlighting the importance of ingredient selection in South American cooking.
Chorizo: South American Sausage with a Twist
In South America, as in Spain, chorizo denotes a sausage made from ground meat, typically pork. Spices, like cinnamon, impart a reddish hue and a complex, rich flavor profile.
However, the South American chorizo distinguishes itself from its Spanish counterpart by being less cured and less intensely spicy than the hard, Spanish style. This difference is why you might encounter “chorizo español” on menus, indicating the Spanish variety. In Argentina and Uruguay, it’s common to find chorizos made from locally raised beef. Whether pork or beef-based, South American chorizos bear the closest resemblance in appearance and taste to North American sausages, offering a familiar yet uniquely flavored experience.
Coxinha: Brazil’s Chicken Croquettes
Coxinha, intriguing teardrop-shaped croquettes, are a ubiquitous street food in Brazil. These deep-fried delights are essentially parcels of shredded chicken and creamy cheese, encased in a crispy breaded shell.
Molded into the shape of a chicken thigh (coxinha literally means “little thigh”), they are breaded and then deep-fried to a perfect golden crisp. Their origins trace back to São Paulo, where they were initially sold near factory gates as a convenient and satisfying snack.
Legend has it that coxhina were created for a Brazilian princess’s son who only favored chicken thigh meat. Regardless of the tale’s veracity, coxhina have become a beloved South American food, particularly popular with children.
Pastel de Choclo: South American Corn “Shepherd’s Pie”
Pastel de choclo, a popular dish, is akin to shepherd’s pie but uniquely topped with corn instead of potato. “Choclo” refers to corn (maize), which is pounded into a flour, then combined with butter and basil before being layered over a savory casserole and baked.
The casserole base, known as “pino,” is a traditional mixture of ground beef with hard-boiled eggs, garlic, onion, and olives. Raisins are sometimes incorporated for a touch of sweetness, while a sprinkling of sugar on the choclo topping aids in achieving a beautifully browned crust. Pastel de choclo is a celebrated dish in Chile. However, ordering pastel de choclo in Peru or Bolivia will bring you a delicious sweet corn cake, highlighting regional variations in South American food names and preparations.
Encebollado: Ecuador’s Onion-Rich Fish Soup
Encebollado, Ecuador’s national dish, is a distinctive fish soup characterized by its generous use of onions. Its name, meaning “onioned,” serves as a clear indicator of this key ingredient.
Fresh tuna is the traditional fish component, complemented by cassava, tomato, onions, cilantro, and an array of spices. A pickled onion and tomato salsa, known as “curtido,” is added to the soup upon serving, enhancing its zesty profile. Curtido is an indispensable condiment in Ecuadorian cuisine, accompanying nearly every meal. It’s crafted from thinly sliced onion and tomato, marinated in lime juice and cilantro, adding a refreshing counterpoint to richer dishes.
Platanos Fritos: Sweet Fried Plantains
Fried plantains, or platanos fritos, are a common delight across vast regions of Africa, Asia, the Caribbean, and much of Latin America. If you haven’t yet experienced them, South America is the perfect place to indulge in this treat.
Platanos fritos are made by frying ripe plantains in oil until they achieve a beautiful brown and crispy exterior. Versatile in their appeal, they can be served as either a sweet or savory component of a meal. As a savory side, they often accompany main courses, similar to French fries, and are enhanced with various salsas. Riper plantains transform into a delectable sweet dessert, often paired with sauces like chocolate, cream, or jam, offering a delightful contrast in flavors and textures.
Bolon de Verde: Ecuadorian Plantain Balls
Bolon de verde, an Ecuadorian breakfast staple, is a carb-rich ball of mashed green plantain, generously filled with cheese, bacon, or pork crackling. It’s deep-fried until perfectly crispy and traditionally served with fresh fruit like papaya or guava.
Bolon de verde translates to “green (plantain) balls,” aptly named as Ecuador is the world’s leading producer of plantains. It makes for a satisfying and energizing breakfast, pairing wonderfully with a cup of strong, robust coffee.
A common restaurant offering is to add a fried egg to your bolon de verde. Hot sauce is also a frequent accompaniment, adding a spicy kick and bringing the whole dish to life with vibrant flavors.
Lomo Saltado: Peruvian Stir-Fry Fusion
Lomo saltado, a classic Peruvian dish, reveals the significant influence of 19th-century Chinese immigrants on Peruvian cuisine (“chifa” is the local term for this fusion). Its stir-fry preparation style will be instantly recognizable to anyone familiar with Chinese restaurants.
Lomo saltado features marinated beef (or sometimes chicken), thinly sliced and stir-fried with onions, chili peppers, and tomatoes. It’s typically served with a side of rice or French fries, or sometimes both. This dish is a restaurant mainstay throughout Peru, often featured as the daily special. It’s practically a local tradition to enjoy lomo saltado with a can of the iconic Inca Kola soda, completing the Peruvian culinary experience.
Dulce de Leche: South America’s Sweet Milk Caramel
Dulce de leche ice cream is so exceptional it’s often considered among the world’s best desserts. This creamy confection is made from milk caramel, achieved through the gentle, prolonged cooking of milk until it transforms into a smooth, thick, and luscious sauce.
Dulce de leche literally translates to “sweet from milk” and is a fundamental ingredient in countless Argentine desserts and treats. It’s enjoyed spread on bread or toast, generously poured over pancakes, or sandwiched between delicate alfajores cookies.
Intriguingly, an Argentine historian has proposed that this milk “jam” may have originated in South-East Asia, suggesting Filipino sailors introduced it to the Americas, from where it journeyed to Argentina via Mexico. Regardless of its origins, dulce de leche remains a beloved South American sweet treasure.
Canjica/Mugunzá: Brazilian Corn Pudding
Canjica, or mugunzá (depending on the Brazilian region), is a comforting Brazilian pudding. This milk-based porridge is crafted from white maize kernels, similar in texture to grits. Flavored with shredded coconut, it’s traditionally sprinkled with cinnamon or nutmeg for warmth and spice.
Enjoyed warm in winter, canjica also transforms into a refreshing chilled dessert during summer months. The combination of sweet and subtly spicy flavors makes it a unique and intriguing South American dessert. Every cook, and indeed every consumer, has their preferred variations, ranging from extra spices or chocolate chips to condensed milk or nuts. Historically, a clove was a common addition, now more often replaced by ground cloves for ease and consistency.
Alfajores: South America’s Cookie Sandwiches
Alfajores, round, delicate cookies, are immensely popular throughout South America, particularly associated with Peru, Argentina, Chile, and Uruguay. They are enjoyed at any time of day – breakfast, afternoon tea, or as a snack anytime cravings strike.
Argentina holds the title of the largest consumer of alfajores in South America. Dulce de leche is the quintessential filling, generously sandwiched between two tender, baked biscuits. Chocolate and coconut are among the most beloved flavor variations. Few visitors to South America can resist taking home a souvenir box of these undeniably addictive South American treats.
Has this flavorful guide to South American food ignited your wanderlust? Explore South America cruise itineraries to discover the perfect time and destination to embark on a culinary journey of a lifetime.
