Regional Cooking South America

As you would expect, foods that are plentiful in a country or region play a large part in the area’s cuisine. Argentina, for example, is cattle country. Argentines love a good asado (barbecue). Most Argentine people eat beef at all three meals and prefer it to lamb, fish, or chicken. Italian immigrants introduced spaghetti, lasagna, and other pastas to both the Argentine and the Uruguayan diet. And the British immigrants introduced teatime—a custom that is popular in Argentina and in several other South American countries. It is a time when people pause during a busy day to enjoy a cup of tea and a snack. A beef soup called puchero, made with meat and vegetables, is a favorite meal in Argentina, Chile, Paraguay, and Bolivia. Empanadas(pastr ies stuffed with meat, seafood, eggs, vegetables, or fruit) are popular in Argentina, Chile, Ecuador, and Brazil. They are often sold along the roadside. In Uruguay parrillada criolla (a mixture of barbecued sausages, kidneys, and strips of beef) is well liked. Native Americans in Peru are believed to have been the first people to cultivate the potato, which grew wild in the highlands. Potatoes were an important part of the Peruvian diet long before they were known anywhere else. In modern Peru, the upper and middle classes enjoy a varied diet of meat, fish, poultry, vegetables, and cereal products. Most Peruvians prefer food that is highly seasoned with onions and hot peppers.

Rice, potatoes, and bread are also served at meals. Foods in both Colombia and Venezuela retain a heavy Spanish influence. Cooks use citrus juices, olive oil, wine, and the region’s plentiful seafood to create delicious fare. In Colombia diets vary from region to region, but they generally consist of starchy foods suc h as potatoes, rice, and noodles. Stews and thick soups are popular, as is agua de panela, a drink made of brown sugar and water. Colombia is also a leading producer of coffee. Traditional Venezuelan food includes black beans, plantains (a type of banana), and rice, which is usually eaten with beef, pork, poultry, or fish. Arepa, a round cornmeal cake, is the traditional bread. Spanish paella, a rice dish seasoned with saffron and made with seafood and vegetables, is quite popular there. Potatoes, corn, and quinoa are among the traditional foods of Bolivia. Humitas (made with fresh corn) and saltenas (meat turnovers) are also common.

Ecuadorans generally like fried foods, and coladas (thick meat or vegetable soups) are enjoyed in both Ecuador and Chile. Cazuela de ave, a meat and vegetable dish, is popular in Chile, but the Chilean diet is based primarily on bread, beans, and potatoes. Coffee and tea, especially an herb tea called aguita, are popular beverages in Chile. The cuisine in Suriname and Guyana is a reflection of the many ethnic groups that have settled there. In Guyana, English roast beef, puddings, and tea appear with Indian curries, Chinese noodles, and Portuguese garlic pork. The people of Suriname are also fond of a variety of foods, most of which are highly spiced. The national dish is a thick pea soup made with sausages and potatoes.

By: Stefan Ciobanu

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