Get ready to spice up your culinary game with 20 mouth-watering South American recipes that will take you on a gastronomic journey across the continent. From the Andes to the Amazon, each country has its own unique flavor profile and cooking traditions. In this article, we’ll explore a diverse range of dishes that showcase the rich cultural heritage of South America. Whether you’re in the mood for fresh seafood ceviche from Peru, hearty black bean stew from Brazil, or savory meat-filled pastries from Bolivia, we’ve got you covered.
From classic street food to elegant dinner party fare, these recipes are sure to impress your friends and family. So grab a fork, get ready to dig in, and join us on this delicious adventure through the flavors of South America!
Peruvian Ceviche with Sweet Potato and Corn
Experience the vibrant flavors of Peruvian cuisine with this refreshing ceviche recipe, incorporating sweet potato and corn for added depth and texture.
Ingredients:
– 1 pound fresh white fish (such as halibut or sea bass), cut into small pieces
– 2 medium-sized sweet potatoes, peeled and diced
– 1 cup fresh corn kernels
– 1/4 cup freshly squeezed lime juice
– 1/4 cup chopped red onion
– 1 aji amarillo pepper, seeded and finely chopped
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large bowl, combine fish pieces, sweet potato, corn kernels, red onion, and aji amarillo pepper.
2. Squeeze lime juice over the mixture, ensuring all ingredients are coated evenly.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
4. Just before serving, adjust seasoning with salt if needed.
5. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 30 minutes (plus marinating time)
Brazilian Feijoada (Black Bean Stew with Pork)
Feijoada, the national dish of Brazil, is a flavorful and comforting stew made with black beans, pork, and beef. This recipe serves 4-6 people.
Ingredients:
– 1 pound dried black beans, soaked overnight and drained
– 2 pounds pork shoulder or beef brisket, cut into large pieces
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 2 cups beef broth
– 1 cup water
– 2 tablespoons olive oil
– Salt and black pepper, to taste
– Optional: sliced oranges and farofa (toasted manioc flour) for serving
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the garlic, red bell pepper, pork, and beef broth. Bring to a boil, then reduce heat to low and simmer for 2 hours.
3. Add the soaked black beans, salt, and black pepper. Simmer for an additional 1-2 hours or until the beans are tender.
4. Serve hot with sliced oranges and farofa, if desired.
Cooking Time: 4-5 hours
Argentinian Chimichurri Steak
Experience the bold flavors of Argentina with this simple yet flavorful steak recipe. Marinate your steak in a tangy and herby chimichurri sauce, then grill to perfection.
Ingredients:
– 1.5-2 lbs flank steak
– 1 cup freshly chopped parsley
– 1/4 cup red pepper flakes
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 2 tablespoons red wine vinegar
– Salt and black pepper
Instructions:
1. In a blender or food processor, combine parsley, red pepper flakes, garlic, salt, and black pepper.
2. With the motor running, slowly pour in the olive oil and red wine vinegar until well combined.
3. Place the steak in a large zip-top bag or shallow dish. Pour the chimichurri sauce over the steak, turning to coat evenly.
4. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 2 hours or overnight.
5. Preheat grill to medium-high heat. Remove the steak from the marinade, letting any excess liquid drip off.
6. Grill the steak for 3-4 minutes per side, or until it reaches your desired level of doneness.
Cooking Time: 12-15 minutes
Colombian Arepas with Cheese
Savor the flavors of Colombia with these crispy and cheesy arepas, perfect for a quick snack or satisfying meal. This recipe is easy to follow and yields delicious results.
Ingredients:
– 2 cups of pre-cooked cornmeal (arepa flour)
– 1/4 cup of grated cheese (such as queso fresco or mozzarella)
– 1/4 teaspoon of salt
– 1 tablespoon of vegetable oil
– Water, as needed
Instructions:
1. In a large bowl, mix together the arepa flour and salt.
2. Gradually add in water to form a dough, kneading for about 5 minutes until it’s smooth and pliable.
3. Divide the dough into 4-6 equal pieces, depending on desired size.
4. Shape each piece into a ball and flatten slightly into a disk shape.
5. Heat the vegetable oil in a large skillet over medium-high heat.
6. Cook the arepas for about 4-5 minutes on each side, until they’re crispy and golden brown.
7. Place a spoonful of grated cheese onto each arepa and fold in half to melt the cheese.
Cooking Time: 15-20 minutes
Chilean Empanadas with Beef and Olives
These savory empanadas are a staple of Chilean cuisine, filled with tender beef, salty olives, and a hint of spice. Perfect for a quick snack or appetizer, they’re sure to please.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup vegetable shortening
– 1/4 cup warm water
– Filling ingredients (see below)
– Egg, beaten (for egg wash)
Filling:
– 1 pound ground beef
– 1/2 cup chopped green olives
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine flour, salt, and shortening. Gradually add warm water, mixing until a dough forms.
3. Divide dough into 8-10 equal pieces. Roll each piece into a ball and flatten slightly.
4. Place a tablespoon or two of filling in the center of each dough circle. Fold and press edges together to seal.
5. Brush tops with beaten egg for glaze.
6. Bake empanadas for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Venezuelan Pabellón Criollo (Shredded Beef with Rice and Beans)
This classic Venezuelan dish is a hearty combination of tender shredded beef, flavorful rice, and creamy beans. A comforting staple in many Venezuelan households, Pabellón Criollo is perfect for a cozy dinner or special occasion.
Ingredients:
– 2 lbs beef brisket or shank
– 1 cup uncooked white rice
– 2 cups water
– 1 cup cooked black beans, drained and rinsed
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Vegetable oil for browning
Instructions:
1. Brown the beef in a large Dutch oven over medium-high heat, then set aside.
2. Cook the rice according to package instructions using 2 cups of water.
3. In the same pot, add the chopped onion and cook until translucent.
4. Add the garlic, cumin, salt, and pepper; stir for 1 minute.
5. Add the cooked black beans and shredded beef; stir to combine.
6. Simmer everything together for 20-25 minutes or until the flavors have melded and the beef is tender.
Cooking Time: 45-50 minutes
Bolivian Salteñas (Savory Meat-Filled Pastries)
Salteñas are a traditional Bolivian savory pastry filled with a rich meat and vegetable mixture, perfect for a hearty snack or meal. In this recipe, we’ll guide you through the process of making these delicious pastries from scratch.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup lard or vegetable shortening
– 1/4 cup warm water
– Filling ingredients:
+ 1 pound ground beef
+ 1 onion, finely chopped
+ 2 cloves garlic, minced
+ 1 red bell pepper, diced
+ 1 can (14.5 oz) diced tomatoes
+ 1 teaspoon paprika
+ Salt and black pepper to taste
Instructions:
1. In a large mixing bowl, combine flour, salt, and lard or shortening. Gradually add warm water and mix until a dough forms.
2. Knead the dough for 5-7 minutes until smooth and elastic.
3. Divide the dough into small balls, about the size of a golf ball.
4. Roll out each ball into a thin circle, about 1/8 inch thick.
5. Place a spoonful of filling in the center of each circle.
6. Fold the dough over the filling to form a half-moon shape and press edges together to seal.
7. Cook salteñas on medium heat for 10-12 minutes on each side or until golden brown.
Cooking Time: 20-24 minutes
Ecuadorian Locro de Papa (Potato and Cheese Soup)
A hearty and comforting soup from Ecuador, Locro de Papa is a staple in many households. This rich and creamy potato and cheese soup is perfect for a cozy evening or as a warm treat on a chilly day.
Ingredients:
– 2 large potatoes, peeled and diced
– 1/4 cup grated queso fresco (or other crumbly cheese)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 4 cups chicken broth
– 1/2 cup milk
– Butter or oil for sautéing
Instructions:
1. In a large pot, sauté the onion and garlic in butter or oil until softened.
2. Add the diced potatoes, paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
3. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Stir in the grated cheese and milk until melted and smooth.
5. Serve hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: 30-40 minutes
Paraguayan Chipa (Cheese Bread)
Chipa is a traditional Paraguayan bread that’s soft, fluffy, and filled with melted cheese. This recipe brings a taste of Latin America to your table with minimal effort.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon instant yeast
– 1 cup grated cheese (such as mozzarella or cheddar)
– 1/2 cup milk
– 1 large egg
– Vegetable oil for brushing
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine flour, salt, and yeast.
3. Gradually add in milk, egg, and grated cheese until a dough forms.
4. Knead the dough for 5-7 minutes until smooth.
5. Place the dough on a floured surface and shape into desired form (e.g., balls or long rolls).
6. Brush with vegetable oil and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Uruguayan Chivito Sandwich
The Chivito sandwich is a beloved Uruguayan classic, packed with tender beef, crispy bacon, and melted cheese. This recipe brings the flavors of South America to your kitchen.
Ingredients:
• 4 slices of crusty bread (preferably Argentine-style or Ciabatta)
• 1 pound thinly sliced grilled ribeye or striploin
• 6 slices of cooked bacon
• 2 tablespoons of mayonnaise
• 2 lettuce leaves
• 2 tomato slices
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste
Instructions:
1. Preheat a grill or grill pan for medium-high heat.
2. Season the beef with salt and pepper. Grill for 3-4 minutes per side, or until desired doneness.
3. Meanwhile, cook the bacon in a skillet until crispy. Drain on paper towels.
4. Assemble the sandwiches by spreading mayonnaise on each bread slice, followed by grilled beef, crispy bacon, lettuce, tomato, and mozzarella cheese.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Peruvian Lomo Saltado (Stir-Fried Beef with Rice)
Experience the bold flavors of Peru with this classic dish, Lomo Saltado, a stir-fry made with tender beef strips, crunchy vegetables, and savory soy sauce. Serve it over fluffy rice for a satisfying meal.
Ingredients:
– 1 lb beef strips (such as flank steak or ribeye), sliced into thin strips
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 cup soy sauce
– 1 tablespoon vinegar
– 1 teaspoon oregano
– Salt and pepper to taste
– Cooked rice for serving
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add beef strips and cook until browned, about 3-4 minutes. Remove from pan.
3. Add onion, garlic, and bell pepper to the pan; cook until vegetables are tender, about 5 minutes.
4. In a small bowl, whisk together soy sauce, vinegar, and oregano. Pour mixture into the pan and stir to combine.
5. Return beef strips to the pan and stir-fry for an additional minute.
6. Serve over cooked rice.
Cooking Time: 15-20 minutes
Brazilian Moqueca (Fish Stew with Coconut Milk)
Moqueca is a traditional Brazilian dish that combines the flavors of coconut milk, spices, and fish for a deliciously rich stew. This recipe is a simplified version of the classic Moqueca, perfect for a quick and satisfying meal.
Ingredients:
– 1 pound fish (such as tilapia or cod), cut into large pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup coconut milk
– 1/2 cup water
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Chopped cilantro for garnish (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and garlic and cook until softened, about 3 minutes.
3. Add the fish, coconut milk, water, cumin, paprika, salt, and pepper. Stir well.
4. Bring the mixture to a simmer, then reduce the heat to low and cook for 10-12 minutes or until the fish is cooked through.
5. Taste and adjust the seasoning as needed.
6. Garnish with chopped cilantro if desired.
Cooking Time: 20-25 minutes
Argentinian Milanesa (Breaded Beef or Chicken Cutlets)
This classic recipe yields crispy, flavorful cutlets that are a staple of Argentinian cuisine. With just a few simple ingredients and steps, you can create these delicious Milanesa at home.
Ingredients:
– 4 beef or chicken cutlets (1/2 pound each)
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 eggs
– 1 cup breadcrumbs
– Vegetable oil for frying
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
2. Dip each cutlet in the flour mixture, then in the beaten eggs, and finally in the breadcrumbs, pressing gently to adhere.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Fry the cutlets for 3-4 minutes on each side, or until golden brown and crispy.
5. Drain on paper towels and serve hot with your choice of sides.
Cooking Time: 12-15 minutes
Colombian Ajiaco (Chicken and Potato Soup)
A traditional Colombian comfort food, Ajiaco is a rich and flavorful soup that’s perfect for cold weather. This recipe combines tender chicken, potatoes, and herbs to create a warm and satisfying meal.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 large potatoes, peeled and cubed
– 2 medium-sized corn on the cob, husked and silked
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 teaspoon dried cilantro
– Salt and pepper to taste
– 4 cups chicken broth
– 2 tablespoons vegetable oil
Instructions:
1. In a large pot, heat the oil over medium-high heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the chicken and cook until browned, about 5-7 minutes.
5. Add the potatoes, corn, cilantro, salt, and pepper. Pour in the chicken broth and bring to a boil.
6. Reduce heat to low and simmer for 30-40 minutes or until the chicken is cooked through and the potatoes are tender.
Cooking Time: 45-50 minutes
Chilean Pastel de Choclo (Corn and Meat Casserole)
This traditional Chilean dish is a staple of family gatherings and celebrations, combining the sweetness of corn with the savory flavors of beef and spices.
Ingredients:
– 1 cup cooked white corn kernels
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 1 egg, beaten
– 1 cup milk
– 2 tablespoons butter
– 1 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the chopped onion and minced garlic; cook until the onion is translucent.
4. Stir in paprika, cumin, salt, and pepper.
5. In a separate bowl, whisk together the beaten egg, milk, and melted butter.
6. Combine the cooked corn kernels with the beef mixture and pour in the egg mixture.
7. Pour the mixture into a 9×13 inch baking dish and top with grated cheddar cheese (if using).
8. Bake for 25-30 minutes or until the casserole is set and lightly browned.
Cooking Time: 25-30 minutes
Venezuelan Hallacas (Christmas Tamales)
Hallacas are traditional Venezuelan tamales filled with meat, vegetables, and spices, wrapped in plantain leaves and steamed to perfection. This recipe is a classic Christmas treat in Venezuela, typically served during the holiday season.
Ingredients:
– 2 cups of cornmeal
– 1 cup of cooked beef or chicken, shredded
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 cup of raisins
– 1/4 cup of peanut butter
– Salt and pepper to taste
– Plantain leaves (about 12-15 leaves)
– Vegetable shortening for wrapping
Instructions:
1. Mix the cornmeal with a pinch of salt and enough water to form a dough.
2. In a separate bowl, combine the shredded meat, chopped onion, minced garlic, raisins, and peanut butter. Season with salt and pepper.
3. Take a plantain leaf and place a spoonful of the filling in the center.
4. Fold the leaf over the filling to form a triangle or square shape, and wrap it tightly with vegetable shortening.
5. Repeat with the remaining ingredients and cook the hallacas for 1-2 hours or until the leaves are soft and pliable.
Cooking Time: 1-2 hours
Bolivian Silpancho (Breaded Beef with Rice and Eggs)
A classic Bolivian dish that combines tender beef, crispy breading, and savory rice, all served with a fried egg on top. This hearty meal is perfect for a comforting breakfast or brunch.
Ingredients:
– 1 lb beef strips (such as flank steak or skirt steak)
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 2 eggs
– 1 cup cooked rice
– Vegetable oil for frying
– Salt and pepper to taste
Instructions:
1. In a shallow dish, mix together breadcrumbs and Parmesan cheese.
2. Dip beef strips in the breadcrumb mixture, pressing gently to adhere.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry breaded beef until golden brown, about 3-4 minutes per side.
4. Serve fried beef on top of cooked rice with a fried egg on top.
5. Season with salt and pepper to taste.
Cooking Time: About 15-20 minutes
Ecuadorian Encebollado (Fish Soup with Yuca)
This hearty fish soup, known as Encebollado, is a staple dish in Ecuadorian cuisine. The combination of tender fish, yuca, and vegetables in a flavorful broth makes it a comforting and nourishing meal.
Ingredients:
– 1 pound of fish pieces (such as tilapia or corvina), cut into bite-sized pieces
– 2 medium-sized yuca roots, peeled and sliced
– 2 tablespoons of vegetable oil
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 red bell pepper, chopped
– 1 can of diced tomatoes (14.5 oz)
– 4 cups of fish broth or water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper. Cook until the vegetables are tender.
2. Add the sliced yuca and cook for 5 minutes or until slightly softened.
3. Add the fish pieces, diced tomatoes, and fish broth or water. Season with salt and pepper to taste.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 10-12 minutes or until the fish is cooked through.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Paraguayan Sopa Paraguaya (Cheese and Cornbread)
This traditional Paraguayan dish is a staple at family gatherings and celebrations, combining the richness of cheese with the warmth of cornbread. Sopa Paraguaya is perfect for serving alongside stews or as a comforting snack.
Ingredients:
– 2 cups all-purpose flour
– 1 cup grated cheese (Parmesan or Cheddar)
– 1/4 cup cornmeal
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1 large egg
– 1/2 cup whole milk
– 2 tablespoons vegetable oil
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, cheese, cornmeal, salt, and baking powder.
3. In a large bowl, combine egg, milk, and oil. Whisk until smooth.
4. Add the dry ingredients to the wet mixture and stir until just combined.
5. Pour batter into prepared dish and bake for 30-40 minutes or until golden brown.
Cooking Time: 30-40 minutes
Uruguayan Asado (Grilled Beef Ribs)
Experience the bold flavors of Uruguay with this classic asado recipe, featuring tender and juicy beef ribs smothered in a savory chimichurri sauce.
Ingredients:
– 2 racks of beef ribs (about 4 pounds)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup fresh parsley, chopped
– 1/2 cup fresh oregano, chopped
– 2 tablespoons red wine vinegar
– Salt and black pepper, to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, parsley, oregano, and red wine vinegar.
3. Add the beef ribs to the marinade, tossing to coat evenly. Cover and refrigerate for at least 4 hours or overnight.
4. Remove the ribs from the marinade, letting any excess liquid drip off.
5. Grill the ribs for 2-3 minutes per side, or until caramelized and tender.
6. Let the ribs rest for 10 minutes before slicing and serving.
Cooking Time: About 45 minutes to an hour, including marinating time.
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