South American Ethnic Cuisine Traditions and Flavors

South American Cuisine and Food Culture

South America offers the rich cultural heritage and diversity which is reflected through the South America Cuisine. The lifestyle and ethnic diversity of the people living in the South America continent is showcased by the food of this region. The South America cuisine is said to be a mixture of delicious dishes ranging from main meal courses to luscious desserts.

Soups and Stews Avocado Cream Soup

Snacks Baked Plantains

The cuisine of South America continent can be briefly discussed in four broad gastronomic regions like the Northwest South America, North Central South America, Southern South America and Brazil.

• Northwest South America: The Northwest South American comprises of especially the Andean Mountain nations of Ecuador, Bolivia, and Peru. All these South American regions offer some of the most exotic food dishes and recipes in Latin America. One of the highly nutritious grain quinoa which is originated here accompanied with more than 100 different varieties of potatoes have become the main and exclusive food ingredients of the trendy chefs in Northwest South America. Peru in the same region here is also famous for some of the hot and spiciest food in South America. In this region a large Japanese community has also influenced Peruvian cooking.
• North Central South America: Colombia and Venezuela of the North Central South America majorly influences the Spanish cuisine. The regions dominant seasonings like cumin, oregano, cinnamon, and anise came directly from Spain. Many dishes in northeastern South America, such as tamales, feature a contrast of sweet and salty tastes like the raisins, prunes, capers, and olives). Plus, the combination of Spanish rice and Venezuela's Superb Seafood gives rise to some of the world's best paella.
• Southern South America: Southern South America comprises of the region like Argentina, Chile, Paraguay, and Uruguay. It’s known as the cattle country, and the locals enjoy luscious grass-fed beef in the form of asados, large cuts roasted in front of a campfire, and parrilladas, thick, juicy steaks grilled on a gridiron over blazing oak. And though the accompaniments are quite simple, they're intensely flavorful: a tomato, onion, and pepper relish known as salsa criolla and pestolike parsley, garlic, and vinegar sauce called Chimichurri. But there's more to the region's gastronomy than just beef. Consider Sopa Paraguaya, a Paraguayan corn bread that closely resembles North American corn pudding. Chile, a Pacific coastline, is a haven for fish lovers.
• Brazil: The Cuisine of Brazil is as diverse as its population. Portuguese settlers popularized such European ingredients as olives, onions, garlic, wine, and bacalhau (salt cod). The natives of Brazil's rain forests taught the Europeans how to enjoy such exotic tropical vegetables and fruits as madioca (cassava root), maracuja (passion fruit), and caju (cashew fruit). African slaves contributed okra, yams, peanuts, dried shrimp, and dende (palm oil) to the Brazilian melting pot, not to mention a passion for fiery malagueta chile peppers. Their influence lives on in the popular Moqueca de Peixe, a sort of bouillabaisse from the state of Bahia in northern Brazil, flavored with garlic, cilantro, and coconut milk.

Breakfasts Pan de Banana Paraguayan Corn Bread Corn Pancakes Bunuelos with Sweet Syrup

Salads and Dressings Ensalada Criolla

Main Dish Meats Little Latin Meatballs Carne en Adobo Feijoada Chorizo-Stuffed Beef Roast Stuffed Rolled Steak Pebre Brazilian Black Bean Stew Asado a la Peruana Pork Stew with Beer Brazilian Chuck Roast Flank Steak with Chimichurri Sauce Argentinean Stew in a Pumpkin Shell Cerdo Con Frutas Chimichurri Steak Hallacas Lean Picadillo Pie Pabellon Criollo

Main Dish Poultry Guatemala Style Chicken and Rice Cornmeal Dumplings Stuffed with Meat Jocon South American Roast Turkey Ajiaco Bogotano Uruguayan Marinated Chicken Chicken Breasts Brazilia Chicken with Pineapple

Main Dish Seafood Fried Fish in Pungent Sauce Shrimp Stew Peruvian Marinated Shrimp Brazilian Seafood Stew

Side Dishes Fresh Corn Areapas Plantain Chips Baked Plantains Guatemala Style Rice Peruvian Potato Salad Old Slippers Greens with Bacon Verduras en Escabeche Columbian Potatoes with Tomato-Cheese Sauce

Salsa, Sauces and Condiments Guacamole Fried Black Bean Paste Coconut Milk Turkey Mole Yucatan Chili Spice Mixture Costa Rican Marinade

Desserts Almond Cookies Cornstarch Cookies Coconut-Raisin Pudding Cream Cheese Flan Cocada Branca Alfajores Caramel Flan Brasileiro South American Coconut Pastries