I stumbled across this article posted on the STA Travel website and it made my mouth water! South American food is up there with Chinese and Italian as my favorite type of food.
I'll run through the 12 types listed here and add little anecdotal stories and personal photographs if I've had that type of food before.
CEVICHE – PERU
Contrary to popular belief, South American food isn’t all meat and carbs. Found all across the coastal regions of Latin America, by far the best place to try ceviche is Peru. Ceviche is a seafood dish of fresh fish served in a zesty marinade of lime juice and chilli. It’s a cold dish, where the acidity of the marinade is what ‘cooks’ the fish from raw. Sounds weird, but tastes amazing. You’ll find it in street stalls, food markets and restaurants across the country but head to Lima, the capital of ceviche, to try the best in the world.
The first time I tried ceviche, I was in Lima, Peru. The best restaurants are mostly located in the Miraflores district. Cebichería La Mar is the most well-known ceviche haunt. However, based on availability and the recommendation of my Peruvian hostel, I showed up at Punto Azul to try my first dish. There was a loooong wait; Punto Azul is very popular especially in the summertime when I was there, so I put my name on the list and wandered for some time before heading back. As I was waiting to be seated, the hostess came over and told me that a single older man who had just sat down and was ready to order offered to let me sit with him. Normally I would be up for the socializing, but this time I didn't really feel like sharing my first ceviche experience- I wanted the whole table to myself!
I kept it simple and ordered the classic dish, De Pescado, which consisted of raw fish, salt, lemon, and hot chilli peppers. The fish was 'cooked' in the lime juice and was fresh and tart. The ceviche was the best thing I've eaten in such a long time! It was absolutely delicious, and by the end I was extremely full. The more that I ate, the more my tongue felt the sharpness of the acid...it was almost overwhelming. It ended up being a good thing though, because that acidity keeps you from eating too much and over-stuffing yourself.
I kept it simple and ordered the classic dish, De Pescado, which consisted of raw fish, salt, lemon, and hot chilli peppers. The fish was 'cooked' in the lime juice and was fresh and tart. The ceviche was the best thing I've eaten in such a long time! It was absolutely delicious, and by the end I was extremely full. The more that I ate, the more my tongue felt the sharpness of the acid...it was almost overwhelming. It ended up being a good thing though, because that acidity keeps you from eating too much and over-stuffing yourself.
I became obsessed with ceviche after my experience in Lima- it's such a light but filling dish! Every time I am in a coastal city, I will order it. Be careful about where you are, by the way; you want the seafood to be as fresh as possible.
On another note, there is a difference between Peruvian ceviche and Mexican ceviche. The former is generally a mix of fish, salt, lime juice, onions, and hot peppers. The latter also uses tomatoes and cilantro, is served with crackers, and has a similar taste to pico de gallo. Just be aware of what style ceviche your restaurant serves because you don't want to be surprised when they put down something you weren't expecting!
On another note, there is a difference between Peruvian ceviche and Mexican ceviche. The former is generally a mix of fish, salt, lime juice, onions, and hot peppers. The latter also uses tomatoes and cilantro, is served with crackers, and has a similar taste to pico de gallo. Just be aware of what style ceviche your restaurant serves because you don't want to be surprised when they put down something you weren't expecting!
I prefer Peruvian ceviche, but it is all personal choice. I recently tried mixed seafood ceviche (including shrimp, octopus, squid, etc.) at La Cevicheria, an Anthony Bourdain-approved restaurant in Cartagena, Colombia. The different types of seafood were really good, but the octopus was SUBLIME! It was tender and chewy and added an extra flavor after the acidity of the lime juice that blew me away. Next time, I'm definitely ordering octopus ceviche.
In summary- highly recommend trying ceviche if you're up for it! One more photo of ceviche below, this time eaten in Granada, Nicaragua:
EMPANADAS – ARGENTINA
You’ll go mad for empanadas. These little South American pastries are the staple street food found across the continent. You simply can’t visit South America without trying one, it’s just not possible. Particularly in Argentina, you’ll find all kinds of flavors and fillings, from the standard beef and cheese fillings, to creamy sweet corn and veggie spinach and ricotta. Across the border you’ll find regional variations, with meaty salteñas in Bolivia and deep fried Pastels in Brazil. Empanadas will be your South American comfort food.
Empanadas are just so good. Whether you buy them off the street as snacks or eat them as appetizers before your main course in a restaurant, they're sure to be delicious. I love that feeling of biting through the crispy skin into the tasty meat inside...the combination of textures is so yummy! Below is a photo of the best empanada I have ever had, perfectly stuffed and served as an appetizer in a steak house in Argentina.
STEAK, CHIMICHURRI AND RED WINE – ARGENTINA
Argentina is world-renowned for steak and for good reason too. Argentinians are passionate about beef, so asados and parilladas (barbecues and mixed grills) are their speciality. In Buenos Aires, you can get a huge, juicy steak and bottle of red wine and pay the same price as a pizza back at home. Make sure you order your steak with the classic Argentinian chimichurri, a sauce made with parsley, garlic, oil and red wine vinegar. Wash it down with an Argentinian Merlot and you’re in steak heaven.
ARGENTINEAN STEAK WITH CHIMICHURRI SAUCE IS AMAZING. Hands down, one of my favorite meals. You can give me this anytime and I'll be the happiest girl. First of all, you can't beat Argentinean steak...it's juicy and perfectly cooked, extremely filling, and cheap. And chimichurri sauce adds the perfect flavor. My photos below from Parilla Peña aren't that good, but honestly who cares...it tasted good!
COXINHAS – BRAZIL
Brazil is a haven for street-food lovers. Brazilian food is a mix of indigenous dishes and Portuguese/African influences which really reflects Brazil’s exotic culture. One of the most popular street foods Brazil are coxinhas, delicious deep-fried balls of creamy shredded chicken. Made better with a fresh tomato salsa, you’ll go mad for these little fried goodies.
Coxinhas (pronounced "coe-sheen-has") are little fried street snacks that are sold everywhere. I bought them in Rio during the day as a small meal to tide me over until I sat down for a full meal, or at night as drunk food. I would also buy coxinhas to save money, because they were so cheap and so filling. They're not that healthy, and you probably shouldn't eat too many at once, but definitely try them at least once.
AJI AMARILLO – PERU
Aji amarillo is a yellow chilli pepper native to Peru and used in all sorts of Peruvian dishes. This hot yellow chilli pepper has very distinct taste and gives traditional Peruvian dishes such as aji gallina (hen curry) and papa a la huancaína (potatoes in a spicy cheese sauce) their colour and flavour. Sadly for us, we can’t get hold aji amarillo very easily in the UK, so make the most of it while you’re in Peru and feast on aji gallina and papa a la huancaína.
I imagine this yellow chilli pepper must have been in some food that I ate in Peru, but I can't recall any particular dish off the top of my head. Moving right along...
AREPAS – VENEZUELA AND COLOMBIA
As such a big continent, there are many regional variations of South American food. However, certain ingredients form the basis of all variations of food. The same maize flour that is used to make tortillas in Mexico and tamales in Peru, is used for arepas in Venezuela and Colombia. These little corn flatbreads are served with cheese, avocado, egg, or jam and can be eaten for breakfast or an afternoon snack.
I don't have any photos of arepas, but they're delicious little sandwiches that you can eat as a snack. They were all over the streets in Cartagena at night. To me, they're similar to coxinhas. I wouldn't eat arepas all the time (I'm not a big sandwich/bread person), but definitely something to try if you're in the area.
FEIJOADA – BRAZIL
This meaty black bean stew is often considered as Brazil’s national dish. Made with various trimmings of salted pork and beef, this hearty chilli is cooked in a thik clay pot and served with a variety of sides or alone. Yet another tasty addition to Brazil’s impressive street-food menu, meat-lovers must try feijoada. Vegetarians can sample feijao com arroz (the beans and rice without the meat!).
DULCE DE LECHE – ARGENTINA, URUGUAY AND BEYOND
If you’ve got a sweet tooth, then you’ll have to try dulce de leche. All across South America, particularly in Uruguay and Argentina, there is an obsession with dulce de leche – a sweet and creamy caramel confection. So intense is this love for dulce de leche, that during the World Cup, the Uruguayan football team partly-blamed their defeats on having their stores of dulce de leche confiscated by Brazilian customs. Yet another staple in a South American diet, you could find dulce de leche served with ice cream, in an alfajores biscuit, piped into churros or just spread on toast! This leads me on to another sweet treat
PICARONES – PERU
If you like churros, you need to try picarones. These Peruvian doughnuts, found in street stalls and food markets, have their distinctive orange color from the sweet potato and/or pumpkin in the ingredients. Sweet and sticky, rolled in cinnamon and sugar, these are the ultimate Peruvian street snack.
Combining feijoada, dulce de leche, and picarones because I also don't have any photos of any of these. But meat, beans, and rice are a staple dish in this region and you can find it anywhere. It's a very filling meal, but actually a little heavy when you're eating it in very hot and humid weather. For dulce de leche...I mean if you love sweets, you've got to try dulce de leche. Especially with churros! Delicious. I don't think I ever had picarones, so cannot comment on those. They sound pretty good though.
PISCO SOUR – PERU
So after all this talk of food, I bet you’re wondering about the beverages. Aside from your Cusquena beers and bottles of unnaturally yellow Inca Cola, Peru’s national drink is the Pisco Sour. Made from pisco, a brandy commonly drunk across Peru and Chile, egg white, lime juice and bitters, the tangy Pisco Sour should be your cocktail of choice when eating ceviche. Peruvians love it so much they even have a National Pisco Sour Day!
I'm not a huge drinker, but I was so excited to try pisco sours in Peru! I had my first one at a small restaurant my first day in Ollantaytambo, Peru. I was taking the earliest train to Machu Picchu the next day and was just relaxing and exploring in the small town. The pisco sour was delicious- the taste of the alcohol was masked by the other flavors in the drink, and it went down pretty easily. Unfortunately for me, it turned out to be a really strong drink! I couldn't keep it down. But anyway, definitely try pisco sours when you're in Peru...they're pretty yummy cocktails.
YERBA MATE TEA – ARGENTINA
It won’t be long in Argentina before you’re offered mate. Pronounced mah-tay, this traditional Argentinian tea infusion is drunk through a metal cup and straw. Yerba mate is the traditional caffeinated drink enjoyed at all times of day and is found in the form of loose leaf or in teabags. It’s an acquired taste, but make sure that you join in the Argentine ritual of mate drinking…
Drinking mate is a social event. You do it with friends, all out of the same cup and sharing the same straw (so hopefully no one is sick....). It's a very strong taste, a little bitter...not something you would characterize as fun to drink. But, like coffee or any other strong drink, it's an acquired taste. I first tried mate in Buenos Aires, Argentina, as part of a group from my hostel visiting the La Recoleta cemetery (it's beautiful, by the way. I also got lost in it with newfound friends haha). We all sat outside in the grass on the sunny day and watched as our host poured the mate powder into a cup and added water, stirring until the liquid became green and thick. She then passed it around the circle, and we all took a couple sips. She warned us that it wasn't going to be sweet and easy to drink, but since I was prepared I was pleasantly surprised that it wasn't too tart or too bitter. Generally you'll see people drinking mate at all hours of the day as they hang with their friends. Actually, I was on a tour with an Argentinean father and daughter in Zimbabwe and they had their mate powder and mixing tools and mugs with them! I would watch them make their tea in the morning while we all drank the rooibos tea that was provided. The importance of mate in their culture was interesting to observe and gave me a clearer perspective on its social importance.
We have reached the end of the list in the article! However, I want to add a few more meals that are among my favorites and that I always crave when I'm back in the U.S
LOMO SALTADO- PERU
A popular, traditional Peruvian dish, a stir fry that typically combines marinated strips of sirloin, or other beef steak, with onions, tomatoes, and other ingredients, served with fried potato slices and rice (Wikipedia definition)
First had this dish in Ollantaytambo, Peru, along with my pisco sour. It was beyond delicious. Can't add much more beyond please try it if you get the chance!
LOMO SALTADO- PERU
A popular, traditional Peruvian dish, a stir fry that typically combines marinated strips of sirloin, or other beef steak, with onions, tomatoes, and other ingredients, served with fried potato slices and rice (Wikipedia definition)
First had this dish in Ollantaytambo, Peru, along with my pisco sour. It was beyond delicious. Can't add much more beyond please try it if you get the chance!
CHURRASCO- BRAZIL (also other countries)
A variety of grilled meat; a churrascaria is a steakhouse where the waiters come around and slice the meat onto you plate for you. In Nicaragua, it refers to a thin steak prepared grilled and served with a traditional chimichurri sauce. (Wikipedia definition)
Another one of my favorites. I LOOOOOOVE Nicaraguan churrasco. If it's on the menu, I'm definitely ordering it!
A variety of grilled meat; a churrascaria is a steakhouse where the waiters come around and slice the meat onto you plate for you. In Nicaragua, it refers to a thin steak prepared grilled and served with a traditional chimichurri sauce. (Wikipedia definition)
Another one of my favorites. I LOOOOOOVE Nicaraguan churrasco. If it's on the menu, I'm definitely ordering it!
POLLO A LA PLANCHA- NICARAGUA, COLOMBIA
Translates into "grilled chicken", this is a dish that consists of 1 or 2 pieces of delicious grilled chicken, a small salad on the side, and generally a side of potatoes (whether it is fries or plantains). You can also get steak or fish or other types of meat a la plancha.
Okay...I know I said I have a lot of favorite dishes. But this by far is one of my top top top favorite meals. Pollo a la plancha has a little bit of everything- protein, greens, and a little side of cheat food (aka anything w/ potatoes). It fills you up perfectly, without over-stuffing you, and tastes out of this world! Part of the reason is because of the rice that this dish is usually served with. Nicaraguans don't make normal white rice (the kind I grew up eating)- they cook their rice with onions and peppers, salt and oil, infusing the grains with the most amazing flavor. This is rice that you can literally just eat by itself! When you combine that delicious rice with the contrasting flavor of the grilled chicken, you get heaven inside of your mouth. And...it's often the cheapest meal on the menu, because it's so often served! I've been dying trying to find something similar in NYC. I can't forget the taste of that rice....
Translates into "grilled chicken", this is a dish that consists of 1 or 2 pieces of delicious grilled chicken, a small salad on the side, and generally a side of potatoes (whether it is fries or plantains). You can also get steak or fish or other types of meat a la plancha.
Okay...I know I said I have a lot of favorite dishes. But this by far is one of my top top top favorite meals. Pollo a la plancha has a little bit of everything- protein, greens, and a little side of cheat food (aka anything w/ potatoes). It fills you up perfectly, without over-stuffing you, and tastes out of this world! Part of the reason is because of the rice that this dish is usually served with. Nicaraguans don't make normal white rice (the kind I grew up eating)- they cook their rice with onions and peppers, salt and oil, infusing the grains with the most amazing flavor. This is rice that you can literally just eat by itself! When you combine that delicious rice with the contrasting flavor of the grilled chicken, you get heaven inside of your mouth. And...it's often the cheapest meal on the menu, because it's so often served! I've been dying trying to find something similar in NYC. I can't forget the taste of that rice....
Enough about food...I'm starving now! I hope you enjoyed the photos, and let me know what you think about each type of food if you get the chance to try one! Happy eating :)
~burn bright~
Jess
~burn bright~
Jess