South American Food

Native foods in South America are strongly influenced by Amerindian, African, Spanish and even Italian customs. For its part, Argentina is highly influenced by the gastronomy of Italy , so dishes such as pizza canchera or ravioli are very typical.

You can also taste numerous dishes of Hispanic origin, such as meatballs, mondongo and alfajores, among many others.

Within South America, one can distinguish between three gastronomic regions:

-Andean region : in this zone there is a great Indian influence. For this reason, corn and potatoes are the two most commonly used ingredients. They emphasize the typical foods of Peru and Colombia, as well as the Ecuadorian gastronomy . Dishes such as locro or humitas are popular in the different countries that make up this region (Peru, Colombia, Ecuador, Venezuela, Bolivia, northwest Argentina and Chile).

-Tropical region : includes coastal and lowland and inland areas of southern subcontinent, present in Colombia, Guyana, Suriname, Brazil, Ecuador, Peru, Paraguay, Venezuela and French Guiana. Here the use of native fruits of the forests and tropical fields, such as guava, papaya or mango, stands out. Sweet potatoes, cassava and corn are some of the most commonly used ingredients.

-Pampas region : these are the kitchens of the Argentine and Uruguayan plains. For its part, this area of ​​Argentina is highly influenced by the gastronomy of Italy, so dishes such as pizza canchera or ravioli are very typical. You can also taste numerous dishes of Hispanic origin, such as meatballs, mondongo and alfajores, among many others.

Also noteworthy is the coastal gastronomy of South America, where seafood is the main products of marine origin.

The coastal area is located in the South American tropical region and one of the star dishes for which the seafood is used is the famous ceviche (also spelled ceviche , seviche or sebiche ).

The Spanish legacy can be seen in the consumption of pork and all its derivatives, such as sausages and sausages, among others.

The cock pinto is considered the national dish of Costa Rica, although they are also typical in other countries of Latin America. It consists of combining beans with chopped onion, pepper and garlic. It is usually consumed at breakfast, accompanied by fried eggs, rice, cheese or even custard.

The caramañola is a cassava cake considered a typical dish of Colombia, Panama and Brazil. It is often stuffed with seasoning ground beef, Colombian coastal cheese, and stripped chicken.

Chilean empanadas

The Chilean empanada is famous worldwide because it is prepared in the oven, it is traditionally eaten in the country feasts of September 18, however, it is a dish that can be eaten at any time of the year and accompanied with a good red wine.

Peru , for its part, is considered one of the most important countries in the world in gastronomic terms.

There are many experts who affirm the existence of hundreds of different dishes of Peruvian origin. Its main ingredients are ají, seafood and meats.

Cassava and banana are also two of the most popular vegetable ingredients in practically all Latin American countries.

The indigenous communities of the Amazon are major consumers of these and other tubers. Fish, mountain animals, yam and pijuayo (known as chontaduro in Colombia) are very important ingredients for these peoples.

 

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