Top 10 experiences in the south of South America to eat as a local
From the famous Argentine steaks to the exotic Amazonian fruits, the continent has a lot to offer in terms of gastronomy.
Here we have curated a list of the top 10 gastronomic experiences in South America, each offering a unique taste of the region’s culture and history.
1- Eat a slice of Pizza standing in a pizzeria of Buenos Aires
A must-do in Buenos Aires, is to go to a traditional pizzeria in Buenos Aires and try a slice of pizza. Don´t forget to add a piece of “faina” (or Farinata: it’s a sort of thin, unleavened pancake or crêpe of chickpea flour) and a glass of Muscat wine.
The specialty of the city is homemade pizzas, very thick and slightly crusty but cooked in a wood-burning oven in the very same house.
2- Experience the Curanto making (and try it!) in Chiloe Island
The Curanto is a traditional indigenous preparation typical of Chiloe.
The original one is called “curanto en hoyo”, since it has a very particular cooking method: a hole is dug, stones are introduced and a fire is made until they are red-hot. Then the ingredients are introduced, which are usually potatoes, sausages, pork, beef, clams and mussels. Then it is covered with “nalca” plant leaves and a layer of earth, and it is left to cook.
3- Go to a Churrascaría for dinner in Rio de Janeiro
A “churrascaria” is a steakhouse operating on the “rodízio” system (Buffet + All-you-can-eat). It is a fixed price an includes the salads and antipasto bar with the different meat cuts (dessert and drinks are extra), and once you sit down, waiters come bearing all manner of meat (steak cuts, roast cuts, filet mignon, chicken breast, chicken hearts, sausage, and more) which they slice on your plate.
It is the perfect restaurant for those who enjoy a true gaucho barbecue.
4- Try a roasted Cuy in Cusco and Sacred Valley
It is one of the most emblematic dishes in Cusco. For centuries the flavor and the softness of the meat of this animal has been appreciated, which is observed in the engravings of vessels and fabrics of the pre-Inca cultures of the mountains.
The guinea pig is a species of Andean rodent, also known as a guinea pig. It is served whole on the plate and can even be purchased on the streets as a skewer. Thus, beyond the impression that seeing the animal cooked and knowing that it is a rodent may cause, those who have tasted the guinea pig explain that it is a species that offers white and soft meat.
Many of these preparations can be found in the so-called “cuyerías al paso” (Cuy stands), which are found throughout the region.
5- Taste the national dish of Brazil: Feijoada
Brazilian gastronomy is a perfect reflection of the cultural mixtures that sowed the history of the territory. The typical Brazilian cuisine was influenced by the different ethnic groups that make up its culture: indigenous, African, and Portuguese, which gives it great richness and variety.
Despite that, there is one particular dish that outstands in the country and that is considered the national dish of Brazil, which with small variations is eaten in all corners of the country, and is even one of the most traditional meals of Portugal. The dish consists of a stew of black beans with pork meat, such as ribs, loin, bacon and smoked sausage, served with rice, cassava flour and orange.
6- Savour an “Asado de cordero” while in the Argentinean or Chilean Patagonia
Every person who visits Patagonia must try a true Patagonian Lamb barbecue or “asado de Cordero” since it is considered as one of the best meat in the world.
Meat of the Patagonian lamb has achieved great international recognition thanks to its delicious taste, excellent quality and its product image from one of the least polluted parts in the world. The lamb is raised on natural pastures and in consequence the meat has natural flavor, more tender, juicy, soft and tasty.
7- Eat a Pastel and a Coxinha while relaxing on a Brazilian Beach
A “Coxinha” and a “Pastel” are both a popular food snack in Brazil.
A Coxinha is a savory dough shaped into a drumstick with a creamy chicken salad filling. It’s then battered and fried.
In the case of a Pastel, they are thinner than an “empanada”, the equivalent in Chile, Uruguay, and Argentina (which we also strongly suggest trying!). Popular fillings of these delicious fried pies include melted cheese, ground meat, hearts of palm, and small shrimp. Though pastel is usually a savory treat, it’s possible to find sweet varieties filled with jam or chocolate.
8- Order a Pisco Sour and Ceviche overlooking the ocean in Lima
A visit to Peru is not complete without trying the traditional seafood dish called ceviche, accompanied by a Pisco Sour.
The national drink par excellence in Peru is pisco. Pisco is a distillate that turns grape wine into a transparent brandy. The most popular drink with this drink is the pisco sour, its preparation is simple: you must mix lemon juice, egg white, sugar, pisco and ice.
On the other hand, the Ceviche is a citrusy seafood dish traditionally made from raw fish and cured with lime. Accompaniments are typically a medley of giant Peruvian corn, slices of cooked sweet potato, and some plantain chips and corn nuts.
Though its origin is largely debated, it is broadly agreed that this meal can find its roots in Peru.
9- Have a taste of the Mate tea if in Argentina, Uruguay or Paraguay
A traditional drink of Argentina, Uruguay and Paraguay is an infusion called “Mate”.
The name comes from the hollow gourd from which it is traditionally drunk. It is filled about three-quarters full with yerba mate, the dried leaves and twigs of the Ilex paraguariensis and after adding some hot water, not boiling, the drink is sipped through a metal or cane straw called a “bombilla”.
Mate can be sweetened with sugar, or flavored with aromatic herbs or dried orange peel. In small gatherings it is traditional for one mate to be passed from person to person, filled by whoever has the kettle or thermos.
10- Get a “completo” in a hot dog stand in Santiago
A Completo is how Chileans call hot dogs, which are essential part of the local street food scene in Santiago. In Chile, sandwiches and hotdogs are consumed “a la chilena,” meaning with a variety of toppings, such as sausages, meat, bread, and more. The name “completos” is derived from this tradition, implying a hotdog with everything.
If you’re in Santiago, here’s a quick guide of some of the most popular hotdog options and what toppings to request:
- Chacarero: topped with tomato, beans, peas, green chili, and mayo.
- Luco: includes melted cheese and roast beef.
- Italian: served with avocado, mayo, and tomato.
