South American Food

South American cuisine is as vast and varied as the continent itself. The mountains, coastal regions, tropics, and lush grasslands all play a role in shaping each nation’s traditional dishes. Potatoes and quinoa originated in Peru, while Ecuador lays claim to the popular ceviche fish recipe. From the arepas (cornmeal cakes) of Venezuela to the coconuts, mango, and guava of the rainforests to Uruguayan barbecue (asado) and Argentina's stuffed beef dish matambre, South American cuisine features a wide variety of ingredients and dishes, robustly flavored, both simple and complex.

Leading Contributors

Pamela Steed Hill

Latest articles in South American Food

Colombian Creole Steak (Bistec a la Criolla) over White Rice

Colombian-style creole steak is flavored with a savory, rich tomato-and-onion-based sauce, often served with a bed of rice and sliced avocado on the side.

Feb 15, 2012 – Pamela Steed Hill

Chilean Corn Pie with Beef, Potatoes, and Spicy "Pebre" Sauce

Chilean corn pie, or "pastel de choclo," combines savory meat and vegetables in a hearty, flavorful dish. Spicy pebre sauce adds kick to the casserole.

Nov 3, 2011 – Pamela Steed Hill

Argentine Stuffed Beef Rolls: Matambre

Argentine "matambre" features beef wrapped around fresh vegetables, olives, and hard-cooked eggs. This quick version is ready in less than 30 minutes.

Sep 1, 2011 – Pamela Steed Hill

Lomo Saltado: Peruvian Beef and Potato Stir-Fry

Meat and potatoes on the lighter side: This lomo saltado is big on the authentic flavors of Peru's national dish, but with a leaner, healthier twist.

Jun 14, 2011 – Pamela Steed Hill

Argentine Grilled Beef Skewers with Chimichurri Sauce

Bring the robust flavors of Argentina to your next barbecue: tender, grilled beef marinated in cumin and served with savory chimichurri sauce.

Apr 1, 2011 – Pamela Steed Hill

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