South American cuisine: 130 dishes from 12 countries to try

Think all South American food is the same? This extensive foodie guide is here to prove otherwise.

At first glance, it might seem like South American food all rely on the same ingredients and cooking methods. While it might be true that South American countries have many geographic, demographic, cultural, and historical ties, it would be a mistake to think that all South American food is the same.

The distinct cuisines from each of the 12 South American countries offer uniquely delicious meals, drinks, and desserts that would take a lifetime to discover. Try as we might, we couldn’t possibly summarize all the best food in South America in one single article. However, we’ll give it a shot with the ten best dishes from each South American country.

Before we get started with each country’s unique food, we’ll take a look at what makes them similar in the first place. After all, geographic proximity isn’t all that makes South America such a cohesive region!

Table of contents

• Pre-Hispanic South American food
• Modern food in South America
• Argentina: the land of beef and asado
• Bolivia: traditional and Indigenous flavors
• Brazil: South America’s melting pot of flavors
• Chile: from the Andes to the Pacific
• Colombia: a South American carnival of tastes
• Ecuador: coastal and highland delights
• Guyana: a fusion of cultures
• Paraguay: hearty and homestyle cooking
• Peru: The Birthplace of Fusion Cuisine
• Suriname: A multicultural feast
• Uruguay: simplicity and flavor
• Venezuela: rich and diverse traditions
• Conclusion

Pre-Hispanic South American food

Before European colonization, indigenous communities in South America developed sophisticated agricultural techniques to harvest all kinds of plants unique to the continent. Some of the most common pre-Columbian staples of South American cuisine are:

• Maize (corn): A staple crop cultivated in various forms and used to create all kinds of meals and sides.
• Potatoes: One of the most popular vegetables worldwide comes from Southern Peru, with thousands of varieties used all over South America.
• Quinoa: This protein-rich grain has recently gained popularity around the world for its health properties, but it’s been consumed in Peru for thousands and thousands of years!
• Beans: In all the yummy and fibrous varieties, beans come from Central and South America and are essential to indigenous diets in the region.
• Cassava (yuca): This versatile root crop is very common in the tropical regions of South America.
• Chili peppers: Another South American superstar, chili peppers are used extensively in South American cuisine and have been adopted by cuisines all over the world.
• Tomatoes: These staples weren’t introduced to the rest of the world until the 15th century when European colonizers discovered them in South America. Can you imagine Italian food without tomato sauce!?
• Peanuts: These yummy little snacks have been cultivated for thousands of years in South America.

Most common pre-Hispanic dishes

The beauty of South American cuisine is that it incorporates tons of pre-Hispanic ingredients, cooking methods, and flavors. Because South American cuisine predates the Spanish arrival, many countries today share a common identity and palette. That’s why you’ll find similar dishes throughout Latin America. Here are some of them:

• Tamales: Corn dough filled with meat or vegetables, wrapped in leaves, and steamed.
• Ceviche: While lime was introduced post-colonization, the practice of “cooking” fish with acidic fruit juices has been around for thousands of years.
• Pachamanca: This earth oven cooking method has been used to cook meat and vegetables for centuries.
• Humitas: Made from fresh corn, mixed with other ingredients, wrapped in a corn husk, and steamed.
• Locro: A hearty Andean stew made with potatoes, corn, and meat.

Modern food in South America

The arrival of European colonizers dramatically changed the food scene in South America, introducing new ingredients like wheat, beef, pork, and dairy products. The European influence, when combined with Indigenous cooking practices and ingredients, gave birth to a unique cuisine that defines South American gastronomy today.

European settlers also introduced cooking methods like frying and baking, as well as the use of ovens, which were previously unknown in many parts of the continent. These new elements didn’t replace indigenous foods but melded with them, creating new and exciting combinations. You can see this fusion in many iconic South American dishes, for example:

• Empanada: These stuffed pastries are everywhere in South America, each region offering its own twist. The dough can be wheat-based (European influence) or corn-based (indigenous influence), while fillings range from beef and chicken to cheese and local vegetables. Found from Argentina to Venezuela, empanadas showcase how a single concept can adapt to tastes and available ingredients across the continent.
• Asado: While particularly associated with Argentina and Uruguay, the tradition of asado (barbecue) can be found anywhere in South America. It combines the indigenous practice of cooking meat over open fires with European-introduced cattle. Whether called churasco in Brazil or parrillada in Colombia, this meat-centric meal is a big part of South American cuisine and culture.
• Arroz con pollo: This rice dish with chicken is popular throughout South America, blending Asian rice (introduced by Europeans) with native herbs and spices. Each country has its own version, from Peruvian arroz con pato to Colombian arroz con pollo, but the basic combination of rice, poultry, vegetables, and local seasonings remains consistent, making it a pan-South American dish.
• Feijoada: Brazil’s national dish is a rich stew of black beans (indigenous to the Americas) and various pork cuts introduced by Portuguese colonizers. It’s also served with orange slices and farofa (toasted manioc flour), incorporating African, European, and Indigenous traditions in one dish.
• Tamales: Found throughout Latin America, tamales blend indigenous corn-based cooking methods with European ingredients. The basic structure — dough filled with meats, vegetables, or cheese, wrapped in corn husks or banana leaves, and steamed — remains consistent across regions. Fillings vary widely, incorporating both native ingredients and those introduced by Europeans, making tamales a true representation of South American food.

In the following sections, we’ll explore the generous diversity of South American food, taking the time to showcase ten dishes from each country. From Argentina’s asado, Brazil’s feijoada, Peru’s ceviche, Colombia’s ajiaco, and much, much more.

Argentina: the land of beef and asado

Argentine cuisine has evolved from a deep European heritage mixed with indigenous traditions and local ingredients. The star of the show is undoubtedly the beef, which is famous all around the world. Argentina’s vast Pampas grasslands nurture some of the world’s finest cattle, making beef a global icon.

Italian immigration has also left an important mark on Argentine cuisine, which you can see in the popularity of pizza and pasta dishes with an Argentine twist. For example, Argentinians love adding green olives to pizza! You can also find indigenous influences in Argentine cuisine in the use of corn and squash in many traditional dishes.

Examples of Argentinian cuisine

• Asado: A traditional Argentinian barbecue involving all kinds of meats, grilled over an open fire. Argentinians love a good asado, and they’ll look for any excuse to host one. More than just a dish — it’s a lifestyle.
• Empanadas: Although almost all Latin American countries have their own version of empanadas, the Argentine version is possibly the most popular. They’re filled with beef or cheese and then baked or fried.
• Chimichurri: If you’ve never had this sauce before, then run (don’t walk!) to the nearest place that sells it. It’s a zesty herb sauce made with parsley, garlic, olive oil, and vinegar. It’s used as a condiment for meats, empanadas, and… anything you want, really.
• Yerba Mate: This caffeine-rich herbal tea has become popular in the U.S. In recent years. However, it’s an entirely different animal in Argentina. They drink it hot out of gourds through a metal straw, and it’s more of a ritual than a beverage. Think coffee culture, but much more intense.
• Dulce de leche: A sweet, creamy caramel spread made by slowly heating milk and sugar. It’s used in all kinds of desserts and even has its own holiday.
• Alfajores: If you visited Argentina and didn’t have any alfajores, did you even visit Argentina? These are sweet sandwich cookies willed with dulce de leche and coated with coconut or chocolate. They’re incredibly popular, with millions of them produced every day.
• Provoleta: A grilled provolone dish seasoned with chili and oregano. It’s almost always served as an appetizer for asados.
• Choripán: A simple yet delicious sandwich made with grilled chorizo sausage on a crusty roll. It’s a popular street dish and asado staple.
• Carbonara: A nice, big stew combining meat, vegetables, and fruits, traditionally served in a hollowed-out pumpkin.
• Fugazzeta: An Argentine-style pizza with a thick crust, topped with cheese and onions instead of tomato sauce. You can really see Argentina’s Italian heritage shine in this dish.

Bolivia: traditional and Indigenous flavors

Bolivian food is largely shaped by the availability of ingredients from the high-altitude Andean plateau to the lowland Amazon basin. Bolivia’s varied landscapes provide all kinds of ingredients and cooking styles. Staples like potatoes (with over 200 varieties of them!), quinoa, corn, and beans form the backbone of many dishes, while meats like beef, pork, and chicken are common additions.

Soups and stews play a significant role in the cuisine, providing warmth and sustenance in the cool Andean climate. Street food culture is also strong, with empanada-like salteñas and grilled anticuchos being popular quick bites. This cuisine, while less internationally known than some of its South American neighbors, offers a fascinating journey through Bolivia’s history, geography, and culture.

Famous South American food from Bolivia

• Salteñas: Juicy, oven-baked empanadas filled with a sweet-savory stew of meat and vegetables. They’re a popular mid-morning snack in Bolivia.
• Pique a lo macho: A hearty dish of beef, sausages, and eggs served over french fries with a spicy sauce. It’s a popular sharing dish in social gatherings.
• Silpancho: A thin, breaded beef cutlet served over rice and potatoes, topped with a fried egg and fresh salsa, coming from Cochabamba.
• Sopa de maní: A unique peanut-based soup containing beef, pasta, potatoes, and veggies. It’s a comforting dish enjoyed all over Bolivia, especially in the winter.
• Anticuchos: Skewed and grilled beef heart marinated in spices, typically served with potatoes and peanut sauce. You’ll find this popular street food all over the country, especially late at night.
• Charque: Dried, salted meat (beef or llama) served with corn and potatoes. It’s a traditional preservation method dating back to pre-Columbian times.
• Fricasé: A pork stew with spices and chuño, which are freeze-dried potatoes. It’s a staple of Andean cuisine, perfect for cold nights.
• Majadito: A colorful rice dish similar to paella, typically made with meat, vegetables, and spices. It’s topped with a fried egg and served with plantains.
• Ají de lengua: A dish of tender beer tongue served in a spicy pepper sauce. It offers a complex flavor profile, balancing rich meat with a zesty sauce.
• Plato paceño: A vegetarian-friendly plate from La Paz featuring corn, cheese, beans, and potatoes. It’s a simple yet satisfying dish showcasing Bolivia’s produce.

Brazil: South America’s melting pot of flavors

Brazilian food reflects the country’s three main ethnic groups: Indigenous, European, and African. The cuisine varies significantly from region to region, each area boasting its specialties. In the north, Amazonian ingredients like açaí and fish are very common, while the northeast is known for its spicy, African-influenced dishes like acarajé. The southeast, including Rio and São Paulo, offers a mix of urban and rural cuisines, while the south is famous for its churrasco barbecues.

Brazilian cuisine staples include rice, beans, cassava, and tropical fruits. Brazil’s tropical climate is shown in its abundance of fresh juices and cocktails, with caipirinha being the most famous. The country’s coffee culture is also famous worldwide, so don’t forget to enjoy a little cafezinho.

Brazilian dishes you can’t miss

• Feijoada: Brazil’s national dish, a massive black bean stew with various pork cuts. It’s something you’d enjoy on a Sunday as a leisurely lunch with family and friends.
• Pão de Queijo: Small, round cheese buns made with tapioca flour, which gives them a chewy texture — naturally gluten-free. They have a crispy exterior and gooey interior, making them super satisfying snacks.
• Açaí: The superfood smoothie bowl that was recently catapulted into global superstardom that you know and love. It’s made from frozen and mashed açaí palm fruit, typically frozen with granola and fruits, and has been eaten in Brazil for a long time. The perfect snack to refresh and refuel after a volleyball match on Copacabana Beach!
• Caipirinha: Brazil’s national cocktail made with cachaça (sugarcane spirit), lime, sugar, and ice. It’s a strong, tangy-sweet drink that you can enjoy during the day at the beach or at night dancing to some samba.
• Moqueca: This flavorful fish from Bahia is cooked with coconut milk, tomatoes, and dendê oil. It’s slowly cooked in a clay pot and served with rice and other sides.
• Acarajé: These crispy fritters are made from black-eyed peas, deep-fried, and filled with shrimp and spicy sauces. It’s a popular street food with Afro-Brazilian roots.
• Brigadeiro: A simple chocolate truffle-like treat made from condensed milk, cocoa powder, and butter. It’s rolled into small balls and coated with chocolate sprinkles.
• Churrasco: Brazilian-style barbecue featuring a few kinds of meat slow-roasted over wood fires or charcoal. In churrascarias, it’s often served rodízio-style with nonstop tableside service. You won’t leave hungry!
• Coxinha: A teardrop-shaped snack filled with shredded chicken, breaded and deep-fried. It’s a popular street food found in bakeries and cafés across Brazil.
• Guaraná: A unique Brazilian carbonated soft drink made from the guaraná fruit, known for its sweet, berry-like flavor and energizing properties.

Chile: from the Andes to the Pacific

Stretching over 2,600 miles (4,184.29 km) from north to south, Chile is one of the most geographically unique counties in the world. This geographical diversity, from the Atacama Desert to the Patagonia, with a long coast and fertile central valley in between, contributes to a very diverse cuisine.

Chilean cooking is based on its indigenous Mapuche traditions, mixed with Spanish colonial influence and other European immigrants. This blend has created a cuisine that, while distinct, shares some similarities with its South American neighbors. Chilean cuisine is generally known for its simplicity and reliance on fresh, high-quality ingredients. Seafood plays an important role thanks to Chile’s extensive coastline, while beef and chicken are also popular. The country’s central valley provides an abundance of fruits and vegetables, many of which are unique to the region.

Key dishes from the Chilean cuisine

• Pastel de choclo: Think of a corn pie and a shepherd’s pie combined, and you’ve got pastel de choclo. It’s a sweet and savory pie made with ground beef or chicken and layered with onions, raisins, and hard-boiled eggs.
• Cazuela: This chicken stew is made with large pieces of meat, veggies, corn, pumpkin, and rice. It’s a great taste of Chile’s agricultural offerings.
• Completo: Chile’s hot dog that went to finishing school. It’s dressed up with avocado, tomatoes, and more toppings than you can imagine.
• Empanadas de pino: These empanadas are stuffed with a party mix of beef, onions, raisins, and eggs. Even if you think you’re an empanada connoisseur, Chile’s version might surprise you!
• Curanto: A traditional feast that’s Chile’s answer to the clambake. Layers of shellfish, meat, and potatoes are cooked underground and emerge as a smokey, flavorful explosion.
• Mote con huesillo: A refreshing beverage that doubles as a snack, perfect for hot summer days. It’s prepared by cooking mote (husked wheat) and huesillo (rehydrated dried peaches) in water with cinnamon and sugar, served chilled.
• Charquicán: A comforting stew that’s not afraid to get a little mashed up. Topped with a fried egg, it’s the ultimate Chilean comfort food.
• Sopaipillas: Versatile fried pumpkin pastries that adapt to any weather. Whether topped with savory pebre sauce or drizzled with sweet chancaca syrup, they’re always a treat.
• Terremoto: A cocktail that lives up to its “earthquake” name. This sweet and potent mix of pipeño (sweet fermented wine), pineapple, and Fernet might just make the ground feel a little unsteady beneath your feet.
• Chorrillana: A mountain of french fries topped with beef, eggs, and onions. It’s a shared dish that turns dinner into a social event.

Colombia: a South American carnival of tastes

Colombian cuisine is set apart from other South American countries with similar geography thanks to its ability to create extraordinary dishes from ordinary ingredients. Take the ajiaco, a potato and chicken soup that transforms humble ingredients into a complex, satisfying meal and is a staple of Colombian culture. Or consider the creativity behind dishes like hormigas culonas (toasted ants), a delicacy in Santander that challenges preconceptions about edible insects. Whatever you’re used to, you’ll undoubtedly find surprises in Colombian cooking!

Delights of the Colombian cuisine

• Arepas: The unofficial national bread of Colombia. These versatile cornmeal cakes can be grilled, baked, or fried and enjoyed plain or stuffed with various fillings.
• Bandeja paisa: A hearty platter not for the faint of heart (or small of stomach). This calorie-rich dish features beans, rice, meat, chicharrón, egg, plantain, and more — like Colombia on a plate.
• Ajiaco: Bogotá’s favorite comfort soup. This chicken and potato stew gets its unique flavor from the guasca herb and is served with a side of cream, capers, and avocado for a delicious DIY experience.
• Sancocho: A delicious stew that’s like receiving a hug from your grandma. Each region has its own version, although it always includes meat, roots, vegetables, and corn.
• Empanadas: Colombia’s take on these popular pastries features a crispy corn-based shell hiding a treasure of meat and potato filling. Don’t forget the spicy ají sauce for dipping!
• Aguardiente: Colombia’s fiery national spirit. This anise-flavored liquor lives up to its “fire water” name and is a staple at celebrations — just don’t blame us for your hangover.
• Buñuelos: This one’s for all the cheesy lovers. These golden fritters are crispy on the outside and soft and cheese on the inside. They’re the perfect accompaniment to your morning coffee or hot chocolate.
• Lechona: A whole roasted pig stuffed with rice and spices — it’s the ultimate party food. If you see this at a Colombian celebration, you know you’re in for a feast.
• Chocolate santafeño: Hot chocolate, but make it interesting. This Bogotá specialty has a side of cheese for dunking, creating a surprising but delightful sweet and salty combination.
• Patacones: Twice-fried plantain slices that are crispy, savory, and utterly addictive. They’re the perfect vehicle for dips or a delicious side dish in their own right.

Ecuador: coastal and highland delights

Ecuadorian cuisine is characterized by its use of fresh, locally sourced ingredients. Along the coast, you’ll find plenty of seafood with dishes like ceviche and encebollado, which showcase the marine diversity of the Pacific Ocean. In the highlands, you’ll find plenty of potatoes, corn, and many types of meat. The Amazon region contributes many exotic fruits, herbs, and river fish to the national palate. But throughout the country, the humble plantain appears in many forms, from the breakfast stable bolón de verde to chifles (plantain chips).

Famous dishes from Ecuador

• Ceviche: Ecuador's zesty take on the South American classic. This citrus-marinated seafood dish is more soup-like than its cousins, perfect for slurping up with plantain chips.
• Llapingachos: Cheesy potato patties that are crispy on the outside and gooey on the inside. They’re like the best hash browns you’ve ever had, with a cheesy surprise in the middle.
• Locro de papa: A hearty potato soup that’s like a warm hug from the Andes. Creamy, cheesy, and topped with avocado, it’s comfort food at its finest.
• Encebollado: The ultimate hangover cure, according to Ecuadorians. This fish soup is packed with flavor and is often enjoyed for breakfast.
• Hornado: A whole roasted pig that’s the star of any Ecuadorian celebration. Crispy on the outside and tender on the inside, it’s pork perfection on a plate.
• Cuy: Not for the faint-hearted, this roasted guinea pig is a traditional delicacy. It’s like chicken, but with a side of cultural adventure,
• Fanesca: A hearty soup that’s a religious experience in itself. Packed with 12 grains and legumes (one for each apostle), it’s only available during Holy Week.
• Bolón de verde: Green plantain dumplings that are the breakfast of champions. Filled with cheese or pork, they’re the perfect way to start your day.
• Colada morada: A sweet, thick drink that’s like fall in a glass. It’s traditionally enjoyed during the Day of the Deceased as a delicious way to honor loved ones who’ve passed away.
• Canelazo: A warm, spiced cocktail perfect for any chilly Andean night. It’s a super comforting dish made with cinnamon, sugar, and a little kick of aguardiente.

Guyana: a fusion of cultures

Guyanese food is a unique blend of African, East Indian, Amerindian, Chinese, Portuguese, and British cuisines. This is one of the most interesting countries in South America, as it was a British — not Spanish or Portuguese — colony. It also has the largest Indian diaspora population in South America, with almost 40% of the population being of Indian heritage. All these cultural influences make this one of the most multicultural cuisines in the world.

Rice is a staple in Guyanese cuisine, often as the foundation for one-pot dishes like cook-up rice. Cassava, plantains, and root vegetables play significant roles in many recipes showcasing the influence of indigenous Amerindian traditions. The East Indian influence is clear in the popularity of dishes like curry and roti, while Chinese immigration has contributed to local versions of dishes like chowmein. African influence can be seen in dishes like metemgee.

Staples of Guayana’s cuisine

• Pepperpot: Guyana’s national dish, a rich stew that could probably survive the apocalypse. Made with meat, cassareep, and spices, it’s a comforting meal that you’ll typically find at a Guyanese Christmas dinner.
• Roti and curry: A delicious fusion of Indian and Guyanese flavors. Soft, flaky roti paired with spicy curry — it’s everything you can imagine and more.
• Metemgee: A hearty stew that combines all kinds of root vegetables with meat or fish. Cooked in coconut milk, it’s comfort food with a tropical twist.
• Cook-up rice: The ultimate “everything but the kitchen sink” dish. Rice, meat, beans, and whatever else you’d like, all cooked up in one pot. It’s lazy cooking at its finest.
• Chowmein: Guyana’s spicy take on the Chinese classic. It’s like regular chowmein, but spicier and with local vegetable variations.
• Garlic pork: Christmas isn’t complete without this garlicky, vinegary pork dish. It’s been marinating for days, so expect a flavor punch.
• Cassava bread: A crispy, chewy flatbread that’s been feeding the Guyanese for centuries. It’s been gluten-free before gluten-free was cool.
• Black pudding: Don’t let the name fool you — this savory sausage is anything but sweet. It’s made with rice, pig’s blood, and spices, making it a popular snack and street food.
• Pine tart: A buttery, flaky pastry filled with sweet pineapple jam. It’s like a tropical vacation wrapped in pastry.
• Mauby: A bitter-sweet drink with an acquired taste, but Guyanese swear by its health benefits. Kind of like nature’s medicine, but tastier.

Paraguay: hearty and homestyle cooking

Paraguayan cuisine is a unique blend of Guaraní traditions and European influences. It’s characterized by simple, hearty dishes that make extensive use of local ingredients. Corn, cassava, and beef are staples in the Paraguayan diet, reflecting the country’s agricultural background and cattle-raising tradition.

One of the most distinctive features of Paraguayan cuisine is the abundant use of corn and cassava in various forms. These ingredients can be easily transformed into various dishes, from the iconic sopa paraguaya to chipa. The cuisine also has a fondness for combining cheese with both savory and sweet dishes, as seen in meals like mbeju and kivevé.

Dishes to try from Paraguay

• Sopa paraguaya: Don’t let the name fool you — this “soup” is actually a cheesy cornbread. It’s the result of a happy accident (a failed soup) that became Paraguay’s national dish.
• Chipa: Small, cheesy bread rolls perfect for breakfast or snacking. They’re like little pockets of chewy, cheesy goodness.
• Mbeju: A crispy cheese pancake that’s basically Paraguay’s answer to a grilled cheese sandwich. It’s often enjoyed with honey for a sweet and savory treat.
• Bori bori: A hearty soup with cheese dumplings that swim in a flavorful broth — what’s not to love about a cheesy chicken soup?
• Puchero: A stew packed with more ingredients than you can count. It comes with beef, pork, chicken, sausage, corn, squash, yuca, and more!
• Tereré: Paraguay’s national drink, a cold version of yerba mate. While everyone else in South America enjoys their mate warm, Paraguay offers a refreshing twist on this super popular tea.
• Cocido: A sweet, smoky mate drink that’s like a hug in a mug. It’s served warm, perfect to start a chilly Paraguayan morning.
• Kivevé: A dessert that proves pumpkin, cheese, and sweetness can coexist beautifully. It’s like pumpkin pie took a South American vacation.
• Payagua mascada: Crispy beef and cassava patties that are perfect for snacking. They’re somewhere in between a hamburger and a hash brown.
• Soyo: A thick soup that’s been warming Paraguayan bellies for generations. It’s comfort food with a Guaraní twist.

Peru: The Birthplace of Fusion Cuisine

Peruvian food is widely regarded as one of the best cuisines in the entire world, which is a result of its unique geography and rich culture. The country’s landscape, from the Pacific coast to the Andes mountains and the Amazon rainforest, provides many yummy ingredients. At the heart of Peruvian cuisine are native ingredients like potatoes (with over 3,000 varieties!), corn, quinoa, and ají peppers. The country’s long coastline contributes tons of seafood, most famously consumed in ceviche.

Peruvian cuisine is also famous for its unique fusions. Chifa, a blend of Chinese and Peruvian cuisines, has become a critical part of Peru’s food culture, with dishes like lomo saltado found on menus nationwide. Nikkei cuisine, a Japanese-Peruvian fusion, has gained international acclaim for its innovative combinations. If you haven’t had the pleasure of enjoying Peruvian food in its full splendor, let’s take a look at just 10 of the most iconic dishes from this standout cuisine:

Famous South American food from Peru

• Ceviche: Peru’s national dish and coastal pride. They use citrus juice to “cook” fresh fish, then mix it with onions and chili. Although many Latin American countries have their own version of ceviche, Peru’s version is among the most famous.
• Lomo saltado: A stir-fry that proves Peru and China make an excellent culinary couple. Beef, veggies, and soy sauce meet French fries in this comfort food fusion.
• Pisco sour: Peru’s national cocktail that packs a punch. It’s sweet, it’s sour, it’s strong — and it’s topped with a frothy egg white that’ll make you forget all about your beer.
• Aji de gallina: A creamy chicken dish that’s like a warm hug from a Peruvian grandmother. Shredded chicken swimming in a nutty, spicy sauce — what’s not to love?
• Anticuchos: Grilled beef heart skewers that’ll make you fall in love with Peruvian cuisine. The meat is marinated in vinegar, cumin, peppers, and other spices to give it a deliciously smokey flavor.
• Causa: A cold potato dish that’s basically edible art. It’s layered, colorful, and proof that Peruvian chefs can make even mashed potatoes exciting.
• Rocoto relleno: Stuffed peppers with an Arequipa twist. They’re spicy, cheesy, and might just set your taste buds on fire (in a good way).
• Chicha morada: A purple corn drink that’s like nature’s answer to soda. Sweet, refreshing, and packed with antioxidants — it’s practically a health food, right?
• Pollo a la brasa: Roast chicken that’s so good, it has its own holiday. Juicy, crispy, and served with a ton of sauces.
• Picarones: Sweet potato and squash donuts that’ll make you forget all about your hometown’s local joint. Drizzled with syrup, they’re the perfect end to any Peruvian feast.

Suriname: A multicultural feast

Surinamese food stands out as one of the most diverse and unique in South America, reflecting the country’s exceptional multicultural heritage. Unlike its South American neighbors, Suriname’s culinary scene is shaped by its blend of African, Indian, Indonesian, Chinese, and European influences.

This was also the only Dutch-speaking country in South America, as it was a colony of the Netherlands rather than Spain or Portugal. Instead of empanadas or feijoada, one finds roti and bami in Suriname. The country also has a strong Asian influence, particularly from Indonesia and India, which can be seen in dishes like gado gado and curry-based meals, which are rare in other South American cuisines.

Unique food from Suriname

• Pom: A festive casserole with Jewish-Creole roots. It’s made by mixing taro root with citrus juice and salt, layered with chicken or duck, and baked until crispy. It’s like taro root and chicken decided to throw a party.
• Saoto Soep: A Javanese-inspired soup that’s as delicious as it is comforting. It’s proof that Suriname and Indonesia have a shared heritage.
• Roti: Suriname’s take on this Indian classic comes with a twist: split peas in the dough. It’s served with all kinds of curries, including chicken, potatoes, and chickpeas.
• Baka bana: Deep-fried plantains that might just make you forget about regular bananas. They’re sometimes stuffed with cheese because why not make a good thing even better?
• Bruine bonen met rijst: Beans and rice that got a Caribbean makeover. You can top it with meat, plantains, or vegetables. Comfort food made easy.
• Moksi Alesi: A one-pot wonder that’s like Suriname in a dish. It’s “mixed rice” taken to delicious extremes with meat, chicken, or fish.
• Pndasoep: A peanut soup that’s rich, creamy, and spicy. It’s like liquid peanut butter but way more exciting, often including chicken or beef.
• Gado Gado: An Indonesian salad that found a second home in Suriname. It’s a veggie salad with boiled eggs, tofu, tempeh, and all kinds of veggies.
• Dawet: A sweet drink that’s like a dessert in a glass. It’s refreshingly unique, as it comes with green rice flour, jelly noodles, and shaved ice!
• Pastei: Suriname’s answer to the chicken pot pie, with a Dutch twist. It’s comfort food that crossed an ocean and found a new home.
• Bakkeljauw: Salted cod that’s been jazzed up with local flavors. It’s sautéd with onions, tomatoes, and hot peppers, creating a delicious flavor that you’ll only find in Suriname.

Uruguay: simplicity and flavor

Uruguayan cuisine, often overshadowed by its larger neighbors, is a hidden gem in South America’s culinary scene. It’s a testament to the country’s history: a delicious mixture of European traditions and the cowboy culture of the gauchos. This unique blend created a cuisine that, while meat-centric, offers amazing depth and variety.

At first glance, Uruguay’s food scene might seem dominated by beef — and indeed, the asado (barbecue) reigns supreme. But dig a little deeper, and you’ll find a diverse set of flavors and dishes that belie the country’s small size. From the humble yet beloved chivito sandwich to the more refined capelletis a la caruso, Uruguayan food tells the story of a nation of immigrants who brought their culinary traditions and adapted them to local ingredients and tastes.

Amazing Uruguayan dishes

• Chivito: Uruguay’s national sandwich that’s more of a meat fest between bread. It comes with churrasco (thinly sliced beef) along with mozzarella, tomatoes, mayo, bacon, ham, and a fried egg. Good luck finishing one!
• Asado: Not just a meal, but a social event centered around grilled meat. It’s like a barbecue but with more passion and slower cooking.
• Tortas fritas: Deep-fried pastries that are Uruguay’s way of making rainy days better. They’re like donuts but with a South American twist.
• Milanesa: A breaded and fried piece of heaven, versatile enough to be a main dish or a sandwich filling. The Napolitana version is like chicken parm’s cooler Uruguayan cousin.
• Pasqualina: A savory pie that’s somewhat similar to the quiche known around the world but with a Uruguayan twist.
• Bizcochos: Flaky pastries that make getting out of bed worthwhile. They’re breakfast, snack, and anytime food rolled into one. Try them with coffee for a delicious pick-me-up.
• Chajá: A dessert like a cloud of sponge cake with whipped cream, peaches, and sometimes dulce de leche. It’s named after a bird but tastes nothing like one.
• Capeletis a la caruso: This delicious pasta will help you understand how many Uruguayans have Italian ancestry. It’s a rich and creamy pasta with cheese, ham, and mushrooms.
• Revuelto gramajo: A scrambled egg dish that appears to be having an identity crisis. It’s served with potatoes, ham, peas, onions, and cheese. Is it breakfast? Is it dinner? Who cares! It’s delicious.
• Martín Fierro: A dessert that proves cheese and quince paste are a match made in heaven. It’s a slice of queso de colonia (local cheese like Gouda) with a slice of quince jelly.

Venezuela: rich and diverse traditions

Venezuelan cuisine is born of necessity and abundance, where humble ingredients are transformed into dishes of surprising complexity. Take the hallaca, for instance — a Christmas dish that wraps a nation’s history in a banana leaf. This labor-intensive creation, with its cornmeal dough, speaks volumes about Venezuelan patience, creativity, and love for layered flavors.

The country’s food culture is also a testament to its ability to adopt and adapt. Chinese immigrants brought their woks, and Venezuelans said, “Why not?” giving birth to the popular chino-criollo fusion. This openness to foreign influences hasn’t diluted the local cuisine but instead strengthened it, creating dishes that are Venezuelan yet cosmopolitan. Let’s take a look at the ten most popular dishes in Venezuela:

Venezuelan delights you can’t miss

• Arepas: Venezuela’s edible pockets of joy, in fierce competition with Colombia’s version. If you know one, you know the other, although Venezuelan arepas are generally made with pre-cooked cornmeal, while Colombian ones are made with cooked cornmeal.
• Pabellón criollo: A plate that hides more Venezuelan history than you could’ve imagined. It includes beans, rice, plantains, and beef, which represent Indigenous, European, African, and Criollo heritage, respectively.
• Hallacas: Christmas wrapped in a banana leaf. These festive tamales are stuffed with beef, pork, or chicken, along with a few veggies and spices for flavor.
• Cachapas: Sweet corn pancakes that decided cheese was a better partner than syrup. The contrast between the sweet corn and the salty cheese is something you can’t miss if you visit Venezuela.
• Tequeños: Cheese sticks that put mozzarella sticks to shame. Think of gooey white cheese wrapped in crispy dough and deep-fried.
• Empanadas: Half-moon pockets of happiness made with cornmeal (instead of wheat flour, used in other Latin American countries). They’re like arepas’ curvier, crunchier cousin.
• Asado negro: A pot roast that went to the dark side — in the most delicious ways. It gets its distinctive black color from caramelized sugar coating.
• Chicha criolla: A milky, cinnamony drink that’s got pre-Columbian roots. It’s a creamy beverage made from rice and milk, often served chilled. Great street snack and perfect for a hot summer’s day!
• Cocada: Coconut treats that are like little bites of tropical paradise. They’re proof that sometimes simple is best.
• Pisca andina: A breakfast soup that makes getting out of bed worthwhile. It includes milk, potatoes, eggs, cilantro, and cheese — add some beef or chicken for extra heartiness.

Take your foodie dreams to South America

With just ten dishes from each of the 12 South American countries, we’ve barely scratched the surface when it comes to South American food. This region boasts incredible culinary diversity thanks to an intricate and multicultural history and an incredibly diverse ecosystem, with everything from rainforests to deserts, mountains, plains, and plenty of coastlines. So, plan your next South American adventure around these culinary treasures!

And if you’d like to keep learning more about South American food and culture from the comfort of your home, then take a look at our Spanish blog. We regularly publish tons of yummy blogs, like our guides to Spanish cuisine and Mexican cuisine. And if you’re full for now, we also have cultural guides on things like Mexican wedding traditions and Día de los Muertos.