9 simply irresistible dishes from South America

Gastronomy is always one of the best ways to get to know a new destination, as it invites us to discover flavors and sensations that come directly from its culture. One of the best examples of this culinary offer yet to be discovered resides in the American continent, more specifically thanks to these 9 simply irresistible dishes from South America that confirm an emerging range of delicacies in which, especially, the proposals of countries such as Peru or Colombia stand out.

Ceviche (Peru)

During the last fifteen years, Peruvian cuisine has not only become the most emerging in the American continentbut possibly the world. Proof of this are ambassadors like Gastón Acurio, its most international chef, the appointment of Lima as Gastronomic Capital of America in 2006 but, especially, a list of dishes among which we find options as irresistible as the ceviche, the flagship dish of the Peruvian country; a dish based on raw fish or seafood marinated with lime, chili sauce, lilac onion and coriander.

Green bolon (Ecuador)

The main component of national dish of Ecuador It is the green plantain, which is fried and mashed by combining it with another ingredient in less quantity, generally meat or cheese. This delicacy, which is usually served with sauces or salad, would come from Cuba, where in turn the so-called banana fufu, the Caribbean version of the mythical West African dish, was enhanced during colonial times.

Feijoada (Brazil)

The most famous dish in Brazil It has Portuguese, African and properly Brazilian influences, consisting of a kind of stew in which beans are poured (in Brazil they are generally black) combining them with pork as pieces of sausage. In according to which regions cassava flour is sprinkled in the preparation and it is accompanied with rice. Delicious.

Paisa tray (Colombia)

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Colombia is one of the South American countries with the greatest variety of dishes, among which there is never a lack of components such as cheese, banana, cassava, corn or meat. That is why we have chosen the paisa tray in order to satisfy all palates, since this typical Colombian dish allows us to delight ourselves with different bites of its gastronomy combined in the same dish (or platazo): pieces of avocado, chorizo ​​with lemon , patacones (fried plantain), chicharrones (pieces of fried pork fat), arepas, beans or beef in sauce. Typical of Valle del Cauca, west of Colombia, the paisa tray is a relatively contemporary dish that emerged from the Antioquian wrap, a potpourri Colombian delicacies consumed by the muleteers of the area to regain strength.

Creole Pavilion (Venezuela)

The set of influences in territories such as Venezuela, from the Spanish to the African through the aboriginal itself, has resulted in a set of unique dishes among which the most complete stands out, its Creole pavilion. Conceived in colonial times as a collection of leftovers gathered by slaves, the national dish of Venezuela It is made up of cooked rice, fried plantain, shredded meat, and black beans cooked in oil or butter.

arepas

The arepa is one of the oldest dishes in South America, since it was consumed by the aborigines belonging to the areas of Venezuela, Colombia and Panama by the time the conquerors arrived in the XNUMXth century. The arepa consists of two pieces of bread made with corn flour and filled with different ingredients depending on the region, from shredded meat to cod, through cheese or sausage. A universal snack that in Venezuela is usually eaten every day with butter for breakfast and whose consumption should be spread throughout the world as soon as possible. Please.

Chola sandwich (Bolivia)

Among the few countries where McDonalds is not present, Bolivia is one of them. The reason was none other than the government's opposition to allowing itself to be conquered by culinary capitalism when in the Andean country they had the chola sandwich, his particular version of fast food. A sandwich that is served in the stalls of La Paz and consisting of bread stuffed with crunchy ham, chili, onion and salad that will delight any backpacker after a long day among mountains, lunar valleys and colonial neighborhoods.

Chorrillana (Chile)

To upload the hills of Valparaíso, the inhabitants of the city of Pablo Neruda must have had the great idea of ​​turning the chorrillana into the flagship dish of this coastal city. Chorrillana is basically a combination of longanizas, steak and onion to which is added a couple of fried eggs and many French fries. Light, very light.

Roast (Argentinian)

They say that in Argentina they make better ice cream than Italians and that nobody cooks meat like gauchos. Proof of this is the famous Argentine barbecue characterized as the flagship dish of one of the most cosmopolitan countries (and Europeanized) from South America. The roast consists basically of grilled meat, being that of cow the most predominant along with that of pig or kid. The roast of fish or the accompaniment based on derived dishes such as the choripan, whose name already says it all.


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