14 Traditional South American Recipes That Celebrate Real Heritage

Exploring the culinary treasures of South America is like opening a vibrant scrapbook of culture and history. Each dish, from the warm hug of arepas to the refreshing zest of ceviche, is a heartfelt connection to heritage. These recipes are more than just food; they’re stories passed down through generations. Let’s celebrate the unique flavors and traditions that make this continent’s cuisine so captivating. What’s your favorite dish that makes you feel closer to your roots?

Arepas: The Versatile Corn Cake of Venezuela and Colombia

Arepas are a staple in Venezuelan and Colombian cuisine, celebrated for their versatility and adaptability to various fillings and toppings. These corn cakes can be grilled, baked, or fried, and they serve as an excellent base for an array of ingredients, from cheese and meats to avocados and beans.

The beauty of arepas lies in their simplicity; made from just a few ingredients, they can be transformed into a satisfying meal or snack, perfect for breakfast, lunch, or dinner.

The history of arepas dates back centuries and showcases the rich culinary traditions of South America. Whether you prefer them plain or stuffed, arepas offer a delightful combination of flavors and textures. This recipe will guide you in making traditional arepas that can be enjoyed by 4-6 people.

Ingredients:

• 2 cups of arepa flour (masarepa)
• 2 1/2 cups of warm water
• 1 teaspoon of salt
• 1 tablespoon of vegetable oil (for cooking)
• Optional fillings: shredded cheese, pulled beef, chicken, or avocado

Cooking Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the arepa flour and salt. Gradually add warm water while mixing with your hands until a soft dough forms. Allow the dough to rest for about 5 minutes, which helps it hydrate fully.
2. Shape the Arepas: Divide the dough into 8 equal portions. Roll each portion into a ball and then flatten it into a disc about 1/2 inch thick. You can adjust the size based on your preference, but make sure they’re uniform for even cooking.
3. Cook the Arepas: Heat a skillet or griddle over medium heat and add the vegetable oil. Once hot, place the arepas on the skillet. Cook them for about 5-7 minutes on each side until they develop a golden brown crust and sound hollow when tapped.
4. Finish Cooking: For a softer interior, you can finish cooking the arepas in a preheated oven at 350°F (175°C) for about 10-15 minutes. This step guarantees they’re cooked through and have a delightful texture.
5. Add Fillings: Let the arepas cool slightly before slicing them open. Stuff them with your choice of fillings, such as cheese, meats, or vegetables. You can also top them with sauces like guasacaca (Venezuelan avocado sauce) for an extra flavor kick.

Extra Tips:

When preparing arepas, make certain to adjust the consistency of the dough with water as needed; it should be soft but not sticky.

You can also experiment with different types of fillings to suit your taste. If you want to enhance the flavor of your arepas, consider adding spices or herbs to the dough.

Finally, arepas are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge and reheat them in the oven or skillet for a quick meal.

Empanadas: Savory Pastries From Across the Continent

Empanadas are beloved across South America, with each country putting its own twist on this versatile pastry. They can be filled with an array of ingredients, from meats and cheeses to vegetables and even sweet fillings. The dough is typically made from flour, water, and fat, creating a flaky and golden crust that encases the delicious filling.

Whether baked or fried, empanadas are a popular snack, appetizer, or even a main dish, perfect for sharing with family and friends.

In this recipe, we’ll explore a classic meat empanada that combines ground beef with spices, onions, and hard-boiled eggs for a hearty filling. This version is particularly popular in Argentina and is sure to delight your taste buds. With just a little bit of preparation, you can create a batch of empanadas that are perfect for any occasion, from casual gatherings to festive celebrations.

Ingredients (serving size: 4-6 people)

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/2 teaspoon salt
• 1/4 cup cold water
• 1 pound ground beef
• 1 medium onion, finely chopped
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 2 hard-boiled eggs, chopped
• 1/4 cup green olives, chopped (optional)
• 1 egg, beaten (for egg wash)

Cooking Instructions

1. Prepare the Dough: In a large mixing bowl, combine the flour and salt. Add the chilled, cubed butter to the flour and mix using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together.

Once formed, wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

2. Cook the Filling: In a skillet over medium heat, add the ground beef and cook until browned. Drain excess fat. Add the chopped onion, cumin, paprika, and black pepper to the skillet. Sauté until the onion is translucent, about 5 minutes.

Remove from heat and fold in the chopped hard-boiled eggs and olives (if using). Set the filling aside to cool.

3. Roll Out the Dough: On a floured surface, roll out the chilled dough to about 1/8 inch thick. Using a round cutter or a glass, cut out circles of dough about 4-5 inches in diameter. Gather the scraps, re-roll, and cut out more circles until all dough is used.

4. Fill the Empanadas: Preheat your oven to 400°F (200°C). Take one dough circle and place about a tablespoon of the filling in the center. Carefully fold the dough over to create a half-moon shape.

Press the edges to seal, and use a fork to crimp the edges for a decorative touch. Repeat with the remaining dough and filling.

5. Bake the Empanadas: Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish. Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.

6. Serve and Enjoy: Once baked, remove the empanadas from the oven and let them cool slightly before serving. They can be enjoyed warm or at room temperature, and are often served with a side of chimichurri or hot sauce for dipping.

Extra Tips

When making empanadas, feel free to experiment with different fillings to suit your taste. You can use shredded chicken, cheese, or vegetables as alternatives to beef.

If you prefer a crispier texture, you can also fry the empanadas in hot oil instead of baking them. Just be sure to seal the edges well to prevent any filling from leaking out during cooking.

Additionally, make extra empanadas and freeze them before baking; they can be baked directly from the freezer when you’re ready to enjoy them!

Ceviche: A Fresh and Zesty Coastal Delight

Ceviche is a vibrant and invigorating dish that captures the essence of South American coastal cuisine. Traditionally made with fresh fish marinated in citrus juices, it’s often enhanced with a variety of ingredients that give it a delightful balance of flavors. The acidity from the lime or lemon juice fundamentally “cooks” the fish, creating a unique texture and taste that’s both light and bold.

Originating from Peru, this dish has gained immense popularity across the region and around the world, making it a staple at seafood restaurants and festive gatherings alike.

Preparing ceviche isn’t only simple but also a great way to showcase the freshness of the ingredients. Each bite bursts with zesty flavor, complemented by the crunch of vegetables and the heat of chili peppers. This particular recipe embraces the classic elements of ceviche while allowing for some personal twists, so feel free to adapt the ingredients to suit your taste.

Ideal as an appetizer or a light meal, ceviche is a celebration of coastal culinary traditions that will transport you straight to the beaches of South America.

Ingredients (Serves 4-6 people)

• 1 pound of fresh white fish fillets (like tilapia, snapper, or cod), skinless and boneless
• 1 cup of freshly squeezed lime juice (about 8-10 limes)
• 1 medium red onion, thinly sliced
• 1 cup of diced tomatoes (ripe and juicy)
• 1/2 cup of chopped cilantro leaves
• 1-2 serrano or jalapeño peppers, finely chopped (adjust to heat preference)
• 1 teaspoon of salt (to taste)
• 1/2 teaspoon of black pepper
• 1 avocado, diced (for serving)
• Tortilla chips (for serving)

Cooking Instructions

1. Prepare the Fish: Start by cutting the fresh fish fillets into small, bite-sized cubes. The smaller you cut the fish, the quicker it will marinate and “cook” in the lime juice. Place the cubed fish into a large, non-reactive glass bowl. Using a glass or ceramic bowl prevents any metallic reactions that could alter the flavor of the ceviche.
2. Marinate the Fish: Pour the freshly squeezed lime juice over the fish cubes, ensuring they’re fully submerged. The acidity of the lime juice is vital, as it will effectively cook the fish. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to 1 hour, or until the fish appears opaque and firm.
3. Add Vegetables and Seasoning: Once the fish is ready, remove it from the refrigerator and drain off some of the excess lime juice, leaving just enough to coat the fish. Add the thinly sliced red onion, diced tomatoes, chopped cilantro, and finely chopped peppers to the fish. Season with salt and black pepper, gently mixing everything together to combine the flavors without breaking up the fish too much.
4. Taste and Adjust: Before serving, taste the ceviche and adjust the seasoning as needed. If you prefer more heat, feel free to add more chopped peppers or a dash of hot sauce. If it’s too tart for your liking, a pinch of sugar can help balance the flavors.
5. Serve: To serve, scoop the ceviche into individual bowls or onto a platter. Garnish with diced avocado and serve with tortilla chips on the side for a delightful crunch. Enjoy the ceviche immediately while it’s fresh!

Extra Tips

When making ceviche, the quality and freshness of the fish are paramount, so always opt for the freshest catch available. If you’re unsure about the fish’s freshness, purchasing from a reputable fishmonger is recommended.

Additionally, feel free to experiment with other ingredients such as mango, cucumber, or bell peppers to add your own unique flair to the dish. Finally, ceviche is best enjoyed fresh, so try to consume it within a few hours of preparation for peak taste and texture.

Feijoada: The Hearty Brazilian Black Bean Stew

Feijoada is a traditional Brazilian dish that embodies the rich culinary history and cultural diversity of Brazil. This hearty black bean stew is typically made with a variety of meats, including pork and beef, and is often served with rice, collard greens, and orange slices. The origins of feijoada can be traced back to Portuguese colonial times, where it was adapted from a similar dish called “fabada” made with white beans.

Today, feijoada is celebrated as the national dish of Brazil, often enjoyed during festive occasions and gatherings. Cooking feijoada isn’t only about the ingredients but also about the love and time invested in the process. The slow cooking allows the flavors to meld beautifully, creating a comforting and satisfying meal.

Traditionally, this dish is served on Wednesdays and Saturdays, but it can be enjoyed any day of the week. Gather your family and friends to share this delicious stew and experience a taste of Brazil from your own kitchen.

Ingredients (Serves 4-6):

• 1 pound black beans (dry)
• 1/2 pound pork shoulder, cut into chunks
• 1/2 pound smoked sausage, sliced (like linguiça or chorizo)
• 1/2 pound bacon, diced
• 1/2 pound beef brisket, cut into chunks
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt to taste
• 4 cups water or broth
• Fresh cilantro, chopped (for garnish)
• Cooked white rice (for serving)
• Collard greens (for serving)
• Orange slices (for serving)

Cooking Instructions:

1. Soak the Beans: Start by rinsing the black beans under cold water. Place them in a large bowl and cover with water. Let them soak for at least 8 hours or overnight. This softens the beans and reduces cooking time.
2. Cook the Meats: In a large pot or Dutch oven, cook the diced bacon over medium heat until it’s crispy. Remove the bacon and set aside, leaving the rendered fat. In the same pot, add the pork shoulder, beef brisket, and sausage. Brown the meats on all sides, which will enhance their flavor.
3. Sauté the Aromatics: Once the meats are browned, add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and fragrant, about 5 minutes.
4. Combine Ingredients: Drain the soaked beans and add them to the pot along with the cooked bacon. Pour in the water or broth, and stir in the bay leaves, black pepper, paprika, cumin, and salt. Bring the mixture to a boil.
5. Slow Cook: Reduce the heat to low, cover the pot, and let it simmer for about 2 to 3 hours. Stir occasionally and add more water if needed to keep it from drying out. The beans should be tender, and the flavors will meld together beautifully.
6. Serve: Once the feijoada is cooked, remove the bay leaves. Serve the stew hot, garnished with fresh cilantro. Pair it with cooked white rice, sautéed collard greens, and slices of orange to balance the richness of the dish.

Extra Tips:

When making feijoada, feel free to customize the meats based on your preference or what you have available, as it’s a versatile dish. Additionally, if you want to save time, you can use canned black beans, but be sure to adjust the cooking time.

For an even deeper flavor, allow the stew to sit for a few hours or overnight in the refrigerator; the flavors will develop further and taste even better the next day. Enjoy your feijoada with family and friends for a truly authentic Brazilian experience!

Asado: The Traditional Argentine Barbecue Experience

Asado is more than just a meal in Argentina; it’s a cultural event that brings family and friends together for a day of grilling and socializing. This traditional Argentine barbecue showcases various cuts of meat, often seasoned simply with salt, allowing the natural flavors to shine through.

The experience of cooking asado is as important as the food itself, typically taking place outdoors over a wood or charcoal fire, which imparts a distinctive smoky flavor that’s hard to replicate indoors.

To truly embrace the spirit of asado, it’s customary to serve not only the meat but also an array of side dishes, including fresh chimichurri sauce, grilled vegetables, and crusty bread. The communal nature of sharing this meal fosters camaraderie and celebration, making it a beloved tradition in Argentine households.

Now, let’s explore the recipe for preparing an authentic asado that will serve 4-6 people, allowing you to bring a taste of Argentina to your own backyard.

Ingredients

• 3 lbs of beef short ribs
• 2 lbs of flank steak
• 2 lbs of pork sausages (chorizo)
• 1 lb of morcilla (blood sausage)
• Coarse salt (to taste)
• Freshly ground black pepper (to taste)
• Olive oil (for brushing)
• 1 cup of chimichurri sauce (for serving)
• Assorted vegetables for grilling (bell peppers, zucchini, eggplant)
• Crusty bread (for serving)

Cooking Instructions

1. Prepare the Fire: Begin by preparing your grill. If using charcoal, light it and allow the coals to become hot and ashy, which usually takes about 30-45 minutes. If using wood, let it burn down until you have a nice bed of embers. The goal is to have a medium heat for cooking the meat evenly.

2. Season the Meat: While the fire is preparing, season the beef short ribs, flank steak, and sausages generously with coarse salt and freshly ground black pepper. This allows the flavors of the meat to be enhanced during the cooking process.

Let the meat sit for about 15-20 minutes to absorb the seasoning.

3. Grill the Meat: Once the grill is ready, place the beef short ribs and flank steak directly over the heat. Cook the beef short ribs for about 20-30 minutes, turning occasionally, until they develop a nice crust and are cooked to your desired doneness.

The flank steak should take about 10-15 minutes, depending on thickness.

4. Add the Sausages: After the beef has been on the grill for a while, add the pork sausages and morcilla to the grill. Sausages should be grilled for about 15-20 minutes, turning occasionally to guarantee even cooking.

Morcilla can be grilled for about 5-7 minutes, just until heated through.

5. Grill the Vegetables: While the meat is cooking, cut your assorted vegetables into manageable sizes for grilling. Brush them lightly with olive oil and season with salt.

Grill the vegetables on a separate section of the grill until they’re tender and have nice grill marks, about 5-10 minutes.

6. Serve and Enjoy: Once everything is cooked to perfection, remove the meat and vegetables from the grill. Let the meat rest for a few minutes before slicing.

Serve the grilled meats alongside chimichurri sauce and crusty bread, allowing everyone to join in and enjoy the communal experience of asado.

Extra Tips

When cooking asado, timing is essential. Make sure to have everything prepped ahead of time, so you can enjoy the grilling process without feeling rushed.

If you’re new to grilling, consider using a meat thermometer to confirm your meats are cooked to the desired doneness. Additionally, don’t be afraid to experiment with different cuts of meat or even add some marinated chicken or lamb for variety.

The key is to relax, enjoy the company of your guests, and savor the delicious flavors of this traditional Argentine feast.

Pisco Sour: The Iconic Peruvian Cocktail

Pisco Sour is a delightful and revitalizing cocktail that embodies the spirit of Peru. Made with the aromatic Peruvian brandy known as pisco, this drink combines a harmonious blend of flavors, including zesty lime juice, sweet simple syrup, and a frothy egg white, resulting in a smooth and invigorating libation.

Traditionally garnished with a dash of bitters, the Pisco Sour isn’t only a staple in Peruvian culture but has also gained international acclaim for its unique taste and elegance.

The preparation of Pisco Sour is simple yet requires attention to detail to achieve the perfect balance of sweetness and acidity. This cocktail is typically served chilled and can be enjoyed at any time, be it a festive gathering or a casual evening with friends.

With its rich history and cultural significance, making a Pisco Sour is as much about the experience as it’s about the enjoyment of this iconic drink.

Ingredients (serving size: 4-6 people)

• 1 cup pisco
• 1/2 cup fresh lime juice
• 1/2 cup simple syrup
• 2 large egg whites
• Ice cubes
• Angostura bitters (for garnish)
• Lime slices or peels (for garnish)

Cooking Instructions

1. Prepare the Simple Syrup: In a saucepan, combine equal parts sugar and water (for example, 1 cup sugar and 1 cup water). Heat gently, stirring until the sugar is fully dissolved. Allow it to cool before using.
2. Juice the Limes: Squeeze fresh limes to obtain about 1/2 cup of lime juice. Strain the juice to remove any pulp or seeds, guaranteeing a smooth cocktail.
3. Combine Ingredients: In a cocktail shaker, add the pisco, fresh lime juice, simple syrup, and egg whites. The egg whites are essential for creating the frothy texture characteristic of a Pisco Sour.
4. Dry Shake: Seal the shaker and shake vigorously without ice for about 15 seconds. This process helps emulsify the egg whites, creating a richer froth.
5. Wet Shake: Open the shaker and add ice cubes. Seal the shaker again and shake for an additional 15-30 seconds until well chilled.
6. Strain and Serve: Using a fine mesh strainer, pour the mixture into chilled cocktail glasses, leaving some space at the top for the froth to rise.
7. Garnish: Add a few drops of Angostura bitters on top of the froth in each glass. You can use a toothpick to create decorative patterns if desired. Optionally, garnish with lime slices or peels.

Extra Tips

When making a Pisco Sour, using fresh ingredients is vital for the best flavor. Opt for fresh limes instead of bottled juice, and make your simple syrup in small batches to maintain its freshness.

If you’re concerned about using raw egg whites, consider using pasteurized egg whites as a safe alternative. For an extra twist, experiment with flavored bitters or try adding a hint of fruit puree to the mix for a unique variation.

Enjoy your Pisco Sour responsibly!

Aji De Gallina: a Creamy Chicken Dish From Peru

Aji De Gallina is a classic Peruvian dish that perfectly embodies the rich and diverse flavors of South American cuisine. This creamy chicken dish features shredded chicken simmered in a luscious sauce made with aji amarillo peppers, walnuts, and cheese, resulting in a comforting and satisfying meal.

Traditionally served over rice and often accompanied by boiled potatoes and olives, Aji De Gallina is a beloved staple that showcases the unique ingredients and culinary techniques of Peru.

The use of aji amarillo, a yellow chili pepper, is what gives this dish its signature flavor and vibrant color. If aji amarillo is difficult to find, consider using a combination of yellow bell peppers and a touch of cayenne for a similar effect.

In addition to its delicious taste, Aji De Gallina is a versatile dish that can be enjoyed for lunch or dinner and is sure to impress family and friends with its delicious flavor and creamy texture.

Ingredients (Serves 4-6)

• 2 cups shredded cooked chicken (about 2 chicken breasts)
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2-3 aji amarillo peppers, seeds removed and finely chopped (or 1/2 cup aji amarillo paste)
• 1 cup chicken broth
• 1 cup evaporated milk
• 1/2 cup walnuts, finely chopped
• 1/2 cup grated Parmesan cheese
• 2 tablespoons bread crumbs
• Salt and pepper, to taste
• Boiled potatoes, for serving
• Cooked white rice, for serving
• Black olives, for garnish
• Fresh parsley, for garnish

Cooking Instructions

1. Prepare the Chicken: If you haven’t done so already, boil the chicken breasts in salted water until they’re fully cooked (about 20-25 minutes). Once cooked, remove the chicken from the pot and let it cool. Shred the chicken using two forks and set aside.
2. Cook the Aromatics: In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute, being careful not to burn it.
3. Add the Aji Amarillo: Stir in the chopped aji amarillo peppers (or aji amarillo paste) into the skillet and cook for about 3-4 minutes. This will help to release the flavors of the peppers.
4. Create the Sauce: Pour in the chicken broth and bring to a gentle simmer. Allow the mixture to cook for about 5 minutes. Then, add the evaporated milk, chopped walnuts, and grated Parmesan cheese to the skillet, stirring well to combine. Let the sauce simmer for another 5 minutes until it thickens slightly.
5. Combine Chicken and Sauce: Add the shredded chicken to the sauce and mix well, ensuring the chicken is thoroughly coated. Stir in the bread crumbs to thicken the sauce further and season with salt and pepper to taste. Allow the mixture to cook for an additional 5-10 minutes on low heat.
6. Serve: To serve, place a scoop of cooked white rice on a plate, top it with the Aji De Gallina, and arrange boiled potato slices on the side. Garnish with black olives and fresh parsley for an added touch of color and flavor.

Extra Tips

For an extra depth of flavor, consider marinating the chicken in a mixture of lime juice, garlic, and spices before boiling. This will enhance the overall taste of the dish.

Additionally, you can adjust the spiciness of the Aji De Gallina by altering the amount of aji amarillo used, depending on your heat tolerance. For a more authentic touch, serve with a side of hard-boiled eggs and a fresh salad to balance the richness of the dish. Enjoy your culinary journey through Peru!

Chivito: The Ultimate Uruguayan Sandwich

Chivito is a beloved Uruguayan sandwich that has earned its place as a comfort food staple in the hearts of many. This hearty dish is a delightful assembly of flavors and textures, featuring a range of ingredients that come together to create a satisfying meal. Traditionally, Chivito consists of grilled steak, but it can also include a variety of toppings such as bacon, cheese, lettuce, tomatoes, and even a fried egg. It’s often served with a side of crispy fries, making it a complete meal that’s perfect for sharing or enjoying all on your own.

The origins of Chivito date back to the 1940s when it was first created in the coastal city of Punta del Este. Today, it has evolved into many variations, but the essence remains the same: a delicious sandwich that showcases the flavors of Uruguay. Whether you’re looking to impress guests at a gathering or simply craving a taste of South America, this sandwich is sure to please. Now, let’s plunge into how to make this ultimate Uruguayan delight!

Ingredients (Serves 4-6)

• 1.5 pounds beef steak (sirloin or ribeye)
• 4-6 slices of bacon
• 4-6 slices of mozzarella cheese
• 4-6 large sandwich buns
• 1 cup lettuce, shredded
• 1 cup tomatoes, sliced
• 1 large avocado, sliced
• 4-6 fried eggs (optional)
• Mayonnaise (to taste)
• Olive oil (for grilling)
• Salt and pepper (to taste)

Cooking Instructions

1. Prepare the Steak: Begin by seasoning the beef steak with salt and pepper on both sides. Allow it to sit at room temperature for about 20 minutes to enhance the flavor and tenderness.
2. Cook the Bacon: In a skillet over medium heat, cook the bacon until crispy. This usually takes about 5-7 minutes. Once cooked, transfer the bacon to a paper towel-lined plate to absorb excess grease.
3. Grill the Steak: In the same skillet or on a grill, heat a drizzle of olive oil over medium-high heat. Sear the steak for about 4-5 minutes on each side, or until it reaches your desired doneness. For a medium-rare finish, aim for an internal temperature of about 135°F (57°C). Once cooked, remove the steak and let it rest for at least 5 minutes before slicing.
4. Melt the Cheese: While the steak is resting, add the slices of mozzarella cheese on top of the steak in the skillet or on the grill. Cover for a minute to allow the cheese to melt.
5. Fry the Eggs: If you choose to add fried eggs, use the same skillet with a bit of oil and fry the eggs sunny-side up or to your preference.
6. Assemble the Sandwiches: Cut the sandwich buns in half and spread a layer of mayonnaise on both halves. Begin layering with shredded lettuce, sliced tomatoes, sliced avocado, the grilled steak with melted cheese, crispy bacon, and finally, the fried egg if using.
7. Serve: Close the sandwich and serve it hot with a side of crispy fries for a complete meal.

Extra Tips

When preparing Chivito, feel free to customize the toppings according to your taste. Some people enjoy adding pickles, jalapeños, or even chimichurri sauce for an extra kick.

Additionally, if you want to save time, consider grilling the steak and bacon simultaneously on a barbecue grill. For an authentic experience, serve your Chivito with Uruguayan wine or a revitalizing beverage of your choice, and don’t forget to enjoy it with friends and family!

Sancocho: A Traditional South American Stew

Sancocho is a beloved and hearty stew that embodies the essence of South American cuisine. This dish varies considerably from country to country, often reflecting local ingredients and cultural traditions. Commonly made with a variety of meats and vegetables, sancocho is a comforting meal, perfect for family gatherings or special occasions. The rich flavors from the slow-cooked ingredients meld together to create a warming sensation that brings everyone to the table.

Sancocho isn’t just a dish; it’s a celebration of culinary heritage, often enjoyed with rice or avocado on the side. The combination of spices and fresh ingredients makes it a nutritious and filling option that’s sure to please even the pickiest of eaters. Whether you’re in Colombia, the Dominican Republic, or Venezuela, you’ll find different versions of this stew, each with its unique twist, but all retaining the core essence of the original recipe.

Ingredients (Serves 4-6 people)

• 1 lb of chicken (thighs or drumsticks)
• 1 lb of beef (brisket or chuck)
• 4 cups of beef or chicken broth
• 2 medium potatoes (peeled and cubed)
• 1 medium sweet potato (peeled and cubed)
• 1 large carrot (sliced)
• 1 medium onion (chopped)
• 2 cloves of garlic (minced)
• 1 bell pepper (chopped)
• 1 cup of corn (fresh or frozen)
• 1 teaspoon of cumin
• 1 teaspoon of oregano
• 2 bay leaves
• Salt and pepper to taste
• Fresh cilantro (for garnish)
• Lime wedges (for serving)

Cooking Instructions

1. Prepare the Meats: In a large pot over medium heat, add a splash of oil. Season the chicken and beef with salt, pepper, and cumin. Sear the meats in the pot until browned on all sides, about 5-7 minutes. This step develops a rich flavor base for the stew.
2. Sauté the Vegetables: Once the meats are browned, remove them from the pot and set aside. In the same pot, add the chopped onion, garlic, and bell pepper. Sauté for about 3-4 minutes until the onions become translucent and fragrant, stirring occasionally.
3. Combine and Simmer: Return the meats to the pot and add the broth, bay leaves, and dried oregano. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 30 minutes, allowing the flavors to meld beautifully.
4. Add Root Vegetables: After 30 minutes, add the cubed potatoes, sweet potatoes, and sliced carrots to the pot. Stir gently and cover again, cooking for an additional 25-30 minutes, or until the vegetables are tender.
5. Incorporate Corn: Once the root vegetables are cooked, add the corn to the stew and simmer for another 5-10 minutes. Taste the stew and adjust the seasoning with additional salt and pepper, if needed.
6. Garnish and Serve: Remove the bay leaves before serving. Ladle the sancocho into bowls and garnish with freshly chopped cilantro. Serve with lime wedges on the side for an added burst of flavor.

Extra Tips

For a deeper flavor, consider marinating the chicken and beef in the spices for a few hours or overnight before cooking. You can also customize your sancocho by adding other vegetables like yucca or plantains, depending on what’s available. Serve it with a side of white rice or avocado slices for a complete meal. Enjoy your delicious and heartwarming sancocho!

Dulce De Leche: the Sweet Caramel Treat

Dulce de leche is a beloved confection throughout South America, known for its rich, creamy texture and sweet, caramel-like flavor. This traditional treat is made by slowly heating sweetened milk until it transforms into a thick, golden-brown sauce. It’s commonly used as a topping for desserts, an ingredient in cakes, or simply enjoyed by the spoonful. Making dulce de leche at home is a simple process that requires just a few ingredients and a bit of patience, making it a delightful and rewarding project for any home cook.

The beauty of dulce de leche lies in its versatility. Whether drizzled over ice cream, spread on toast, or incorporated into baked goods, its sweet richness elevates any dish. While the traditional method involves simmering milk and sugar, there are also quicker variations using condensed milk. However, this recipe focuses on the classic approach, allowing you to experience the authentic flavors and textures of this sweet delicacy.

Ingredients (Serves 4-6):

• 4 cups of whole milk
• 1 cup of granulated sugar
• 1/2 teaspoon of baking soda
• 1 teaspoon of vanilla extract (optional)

Cooking Instructions:

1. Combine Ingredients: In a large, heavy-bottomed saucepan, combine the whole milk, granulated sugar, and baking soda. Stir the mixture gently to dissolve the sugar evenly. The baking soda will help to prevent the milk from curdling and contribute to the smooth texture of the dulce de leche.
2. Heat the Mixture: Place the saucepan over medium heat and bring the mixture to a gentle simmer. It’s important to stir frequently to prevent the milk from sticking to the bottom of the pan and to avoid scorching. Continue to simmer until the mixture begins to thicken, which will take about 30-40 minutes.
3. Cook Down: Once the mixture starts to thicken, reduce the heat to low. Continue to cook, stirring frequently, for an additional 1 to 2 hours. The dulce de leche will gradually turn a caramel color and become noticeably thicker. Be patient during this step, as the longer it cooks, the deeper the flavor and color will develop.
4. Finish and Cool: Once the dulce de leche reaches your desired thickness (keep in mind that it will thicken more as it cools), remove it from the heat. Stir in the vanilla extract if using, and let it cool slightly in the pan. Then transfer it to a clean jar or container and allow it to cool completely at room temperature before sealing it.
5. Store: Once cooled, store the dulce de leche in the refrigerator for up to a month. It can be warmed up before serving if you prefer a pourable consistency.

Extra Tips:

To achieve the best results, use a heavy-bottomed saucepan to prevent the milk from burning and guarantee even heat distribution. It’s also essential to stir the mixture regularly, especially as it thickens, to avoid any lumps or burnt bits.

If you want to experiment, try adding a pinch of salt or a splash of rum for extra depth of flavor. Remember, patience is key—rushing the cooking process can lead to a less-than-perfect result, so take your time to enjoy the delightful transformation of simple ingredients into a luscious treat!

Lomo Saltado: A Fusion of Chinese and Peruvian Flavors

Lomo Saltado is a beloved dish that beautifully marries the culinary traditions of Peru and China, reflecting the rich immigrant history of the region. This stir-fried beef dish combines tender strips of beef with fresh vegetables, soy sauce, and spices, served alongside crispy fries and often accompanied by rice.

It’s a perfect representation of Peru’s diverse gastronomic landscape, showcasing how different cultures can come together to create something truly unique and flavorful. The dish isn’t only vibrant in taste but also in presentation, with colorful bell peppers and onions that add depth and character.

Lomo Saltado is a family favorite, making it a common feature at gatherings and celebrations, offering a comforting yet exciting meal that’s sure to satisfy a crowd. With its balance of savory and slightly tangy flavors, it has become a staple in both homes and restaurants across Peru and beyond.

Ingredients (Serves 4-6)

• 1.5 lbs beef sirloin, sliced into thin strips
• 2 tablespoons soy sauce
• 1 tablespoon red wine vinegar
• 1 teaspoon cumin
• 2 tablespoons vegetable oil
• 1 medium onion, sliced
• 1 medium tomato, sliced
• 1 medium red bell pepper, sliced
• 1 medium yellow bell pepper, sliced
• 3 cloves garlic, minced
• Salt and pepper, to taste
• 4 cups French fries (homemade or frozen)
• Cooked white rice, for serving
• Fresh cilantro, chopped (for garnish)

Cooking Instructions

1. Marinate the Beef: In a bowl, combine the sliced beef with soy sauce, red wine vinegar, and cumin. Let it marinate for at least 15-30 minutes to allow the flavors to meld and the beef to tenderize.
2. Prepare the Fries: If making homemade fries, cut potatoes into thin strips, soak them in cold water for about 30 minutes, then drain and dry. Fry them in hot oil until golden brown and crispy, or bake according to package instructions if using frozen fries.
3. Cook the Beef: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once hot, add the marinated beef strips. Stir-fry for about 2-4 minutes until the beef is browned but not overcooked. Remove from the skillet and set aside.
4. Stir-Fry the Vegetables: In the same skillet, add a little more oil if necessary, and toss in the minced garlic, onions, and bell peppers. Stir-fry for about 3-5 minutes until the vegetables are slightly softened but still crisp.
5. Combine Ingredients: Return the cooked beef to the skillet with the vegetables. Add the sliced tomatoes and stir to combine all the ingredients. Season with salt and pepper to taste. Cook for another 2-3 minutes to heat everything through and allow the flavors to blend.
6. Serve: On a large platter or individual plates, serve the Lomo Saltado alongside a generous portion of French fries and a scoop of white rice. Garnish with chopped fresh cilantro for an added burst of flavor and color.

Extra Tips

When preparing Lomo Saltado, it’s crucial to work quickly to keep the vegetables crisp and the beef tender. Use high heat and a large skillet to ensure even cooking.

Feel free to customize the vegetables based on your preference, adding ingredients like zucchini or mushrooms for additional flavors. To make the dish even more authentic, serve with a side of aji sauce for those who enjoy a spicy kick!

Curanto: A Unique Chilean Cooking Method

Curanto is a traditional Chilean cooking method that brings together a variety of ingredients, including meats, seafood, vegetables, and potatoes, cooked underground using hot stones. This communal dish has its roots in the indigenous Mapuche culture and is typically prepared during special occasions or gatherings, reflecting both the culinary heritage and the strong sense of community in Chile.

The process of cooking curanto isn’t only about the food but also about the experience of gathering friends and family to share in the preparation and enjoyment of the meal.

To create a true curanto, a fire is built to heat up stones, which are then placed in a pit lined with leaves. The ingredients are layered on top, covered with more leaves, and then sealed with earth to trap the heat and steam, allowing everything to cook together. The resulting dish is a flavorful and aromatic blend that showcases the rich diversity of Chilean cuisine.

While it may seem intimidating, preparing curanto at home can be a rewarding and memorable experience.

Ingredients (Serves 4-6 People):

• 2 lbs of chicken, cut into pieces
• 1 lb of beef, cut into chunks
• 1 lb of pork ribs
• 1 lb of chorizo or other sausages
• 1 lb of mussels or clams, cleaned
• 1 lb of shrimp, deveined
• 2-3 large potatoes, peeled and quartered
• 2-3 large sweet potatoes, peeled and quartered
• 1 large onion, sliced
• 2-3 ears of corn, husked and cut in half
• 4-5 large leaves of banana or collard greens (for lining)
• Salt and pepper to taste
• Optional: herbs like oregano or cilantro for seasoning

Cooking Instructions:

1. Prepare the Pit: Start by digging a pit in your backyard or a suitable outdoor area. The pit should be about 2 feet deep and wide enough to hold hot stones and your ingredients. Line the bottom with large leaves to create a barrier.
2. Heat the Stones: Build a fire in a separate area using hardwood. Once the fire has burned down and you have hot coals, carefully place the hot stones into the pit, on top of the leaves. The stones should be red-hot and provide the necessary heat to cook the curanto.
3. Layer the Ingredients: Begin layering your ingredients. Start with the potatoes and sweet potatoes at the bottom as they take longer to cook. Next, add the chicken, beef, pork ribs, and sausages. Follow with the mussels or clams and then the shrimp. Sprinkle the sliced onion, corn, and herbs over the top. Season the layers with salt and pepper to taste.
4. Cover the Layers: Once all the ingredients are layered, cover them with additional leaves to trap the steam and heat. Then, carefully cover the entire pit with dirt to seal it completely. This will create an oven-like environment for the curanto to cook.
5. Cook the Curanto: Allow the curanto to cook for approximately 1.5 to 2 hours. The time may vary depending on the heat of the stones and the quantity of the ingredients. You can check for doneness by carefully uncovering the pit after 1.5 hours and confirming all the ingredients are cooked through.
6. Serve and Enjoy: Once the curanto is fully cooked, carefully remove the dirt and leaves. Use tongs to lift out the ingredients and place them on a large platter. Enjoy the dish with family and friends, and don’t forget to savor the unique blend of flavors.

Extra Tips:

When preparing curanto, it’s important to maintain safety, especially when working with hot stones and fire. Always confirm that the pit is in a safe location, away from flammable materials.

If you’re not comfortable cooking underground, you can adapt the recipe for a large pot or grill, which will still provide delicious results. Additionally, feel free to customize the ingredients based on your preferences or what’s available—curanto is versatile and can be tailored to include different meats or vegetables.

Enjoy the process and make it a fun, communal activity!

Chipa: the Cheesy Snack From Paraguay

Chipa is a traditional Paraguayan snack that has won hearts not only in its home country but also beyond its borders. This delightful cheese bread is made with cassava flour, which gives it a unique texture that’s both chewy and soft.

Chipa is often enjoyed during celebrations, gatherings, or simply as a tasty treat any time of the day. Its cheesy flavor, combined with a hint of anise, makes it irresistible and a must-try for anyone interested in South American cuisine.

Making Chipa can be a fun and rewarding experience, especially when shared with family and friends. The beauty of this dish lies in its simplicity and the few ingredients needed to create a delicious and satisfying snack.

Whether you’re hosting a party or just looking to try your hand at traditional Paraguayan cooking, Chipa is sure to captivate.

Ingredients (Serves 4-6):

• 2 cups cassava flour (also known as yuca flour)
• 1 cup grated cheese (Paraguayan cheese or a similar cheese like mozzarella)
• 1/2 cup milk
• 1/4 cup vegetable oil or melted butter
• 2 large eggs
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon anise seeds (optional)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that the Chipa will bake evenly and achieve a golden-brown color.
2. Mix Dry Ingredients: In a large mixing bowl, combine the cassava flour, baking powder, salt, and anise seeds (if using). Stir well to make certain that all dry ingredients are evenly distributed.
3. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, milk, and vegetable oil (or melted butter). Mix until well combined, making certain that the eggs are fully incorporated.
4. Combine Mixtures: Slowly pour the wet mixture into the bowl with the dry ingredients. Stir with a wooden spoon or spatula until it forms a dough. The dough should be soft but not overly sticky.
5. Add Cheese: Fold in the grated cheese, mixing it thoroughly into the dough. The cheese should be evenly distributed throughout the mixture.
6. Shape the Chipa: Take small portions of the dough and shape them into small balls or ovals, about the size of a golf ball. Place them on a baking sheet lined with parchment paper, leaving some space between each piece.
7. Bake: Place the baking sheet in the preheated oven and bake for approximately 20-25 minutes, or until the Chipa are golden brown and puffed up. Keep an eye on them to prevent over-baking.
8. Cool and Serve: Once baked, remove them from the oven and allow them to cool for a few minutes on a wire rack. Serve warm as a delicious snack or appetizer.

Extra Tips:

When making Chipa, feel free to experiment with different types of cheese to find your favorite flavor combination. If you can’t find Paraguayan cheese, a good quality mozzarella or cheddar works well too.

Additionally, for a twist, consider adding herbs or spices of your choice to the dough for added flavor. Chipa is best enjoyed fresh, but you can store leftovers in an airtight container and reheat them in the oven for a delightful snack later.

Brigadeiro: The Beloved Brazilian Chocolate Truffle

Brigadeiro is a classic Brazilian sweet that holds a special place in the hearts of many. Traditionally made for celebrations and parties, this delectable treat consists of just a few simple ingredients: sweetened condensed milk, cocoa powder, butter, and chocolate sprinkles. Its rich, fudgy texture and delightful sweetness make it a favorite among both children and adults alike.

Whether served at birthdays, weddings, or festive gatherings, Brigadeiros are bound to bring smiles and joy to any occasion.

Making Brigadeiros isn’t only easy but also a fun activity to involve family and friends. The process of rolling the chocolate truffles in colorful sprinkles adds an element of creativity and personalization to the treat. With minimal preparation and cooking time, Brigadeiros can be prepared in no time, making them an excellent option for a last-minute dessert or a sweet surprise for your loved ones.

Ingredients (Serves 4-6 people):

• 1 can (14 ounces) sweetened condensed milk
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons unsalted butter
• Chocolate sprinkles (for rolling)
• Additional butter (for greasing your hands)

Cooking Instructions:

1. Prepare the Ingredients: Start by gathering all your ingredients and tools. You’ll need a non-stick saucepan, a wooden spoon for stirring, and a plate or tray for cooling the Brigadeiros. This preparation will streamline the cooking process.
2. Combine Ingredients in the Pan: In a medium-sized non-stick saucepan, combine the sweetened condensed milk, cocoa powder, and 2 tablespoons of butter. Stir the mixture well to guarantee that the cocoa powder is fully incorporated into the condensed milk.
3. Cook the Mixture: Place the saucepan over medium heat. Continuously stir the mixture as it heats up to prevent it from sticking to the bottom of the pan. Keep stirring until the mixture thickens and starts to pull away from the sides of the pan, which usually takes about 10-15 minutes. You’ll know it’s ready when you can see the bottom of the pan while stirring.
4. Cool the Mixture: Once thickened, remove the saucepan from the heat and transfer the mixture to a greased plate or tray. Allow it to cool for about 15-20 minutes at room temperature, or until it’s cool enough to handle.
5. Shape the Brigadeiros: Grease your hands with a little butter to prevent sticking. Using your hands, grab small portions of the cooled mixture and roll them into small balls, about the size of a cherry.
6. Coat with Sprinkles: Roll each ball in chocolate sprinkles until they’re fully coated. Place the finished Brigadeiros on a plate or tray, and continue until all the mixture is rolled and coated.
7. Chill and Serve: For the best texture, refrigerate the Brigadeiros for about 30 minutes before serving. Enjoy your delicious homemade Brigadeiros!

Extra Tips:

To add a unique twist to your Brigadeiros, feel free to experiment with different coatings such as crushed nuts, coconut flakes, or colorful candy sprinkles.

Additionally, you can infuse the chocolate mixture with flavorings such as vanilla extract or a splash of coffee for a richer taste. Brigadeiros can also be stored in an airtight container in the refrigerator for up to one week, making them a perfect make-ahead treat for any celebration!