Most popular South American dishes include a wide range of cuisines. Foodies will discover a delicious selection of delicacies to sample.
Many people are already aware of dulce de leche from Argentina and ceviche from Peru. Others, such as Uruguay’s chevito and Ecuador’s bolon de verde, are still waiting for their big break.
A trip to South America allows you to sample some rich flavors, hearty meals, and kind hospitality. Food is a universal language that everyone understands.
What are the 5 Most Popular South American Dishes?
Here are some of the best South American dishes to try.
1. Asado
You won’t go far in Argentina, Uruguay, Chile, or Paraguay without encountering an asado. It’s a barbecue, but it’s more of a social gathering than a chance to gorge on grilled meat.
Everything is cooked on the parrilla (grill) over wood or charcoal, whether it’s meat, mutton, chicken, or sausage. In South America, red wine is just as popular as beer as an aperitif.
Salads and baked potatoes are traditional side dishes at any barbecue. Slow cooking (with limited exceptions for tender portions) is essential for a delicious asado; the meat should not be burned.
2. Peruvian Ceviche
Peru has given the world this delectable cuisine with roots dating back 2,000 years to the pre-Hispanic Moche culture. It has since been influenced by Peruvian-Japanese chefs who use sashimi techniques to make tiradito (similar to ceviche but without the marinade).
Ceviche is made with bite-size chunks of fresh, raw fish that have been denatured in an acidic marinade. The marinade in Peru is made with key lime, lemon, or bitter orange.
Onion, chili pepper, salt, coriander, and ginger provide flavor. It’s served with fried potatoes, plantains, or sweet potatoes, and “leche de tigre”—a little glass of the marinade.
3. Arepas
Arepas are unleavened bread made from cornmeal flour. They are flat and spherical, with a crisp exterior layer and soft insides when cooked on the griddle, baked, or fried.
Street sellers in Mexico and Peru may offer them, as they are very popular in Columbia and Venezuela.
They are consumed as a sweet or savory snack during breakfast, lunch, and dinner. Honey, avocado with black beans, cheese, eggs, or anything else you’d find in a sandwich or tortilla are popular toppings or fillings.
4. Cazuela
The shallow, unglazed ceramic saucepan in which it is customarily served inspired the name of this soup. It’s a hearty dish that’s popular in Chile and Peru, with variations seen throughout the region.
Chicken, beef, or lamb are common ingredients, with squash and/or potatoes serving as hearty carbohydrates. Chilli and peppers give flavor, but each cook will use their own ingredients.
Cazuela is one of Chile’s most popular dishes. It is customary to finish the soup first, followed by the remaining meat and veggies.
5. Choripan
Choripan is made by combining grilled chorizo (sausage) with a bread (pan) roll. It’s the South American equivalent of a hot dog, usually made with higher-quality components.
Chorizo is produced from beef or pork in Argentina, the home of the choripan. It’s butterfly-style split down the middle, making it easy to add sauces like the famed Argentine chimichurri.
The bread, which is often a crusty French baguette-style roll with a soft center, is equally vital. The encounter includes a variety of flavors, textures, hot sausage, and chilled bread.
Source: thpttranhungdao.edu.vn/en/
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Source: thpttranhungdao.edu.vn/en/
