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South American Recipes
58 recipes — each showing allergens, prep time, and servings. Page 1 of 3.
South American Ceviche
Fresh fish cured in bright lime juice with red onion, cilantro, and fiery ají amarillo — Peru's national dish is cool, citrusy, and electric.
South American Empanadas
Golden pastry pockets stuffed with spiced meat, olives, or cheese — crispy outside, steaming and savory within, perfect for sharing.
South American Arepas
Thick griddled cornmeal cakes from Venezuela and Colombia — crisp on the outside, pillowy inside, and endlessly versatile stuffed with cheese or pulled pork.
South American Feijoada
Brazil's soul-warming black bean stew slow-cooked with smoky pork, sausage, and bay leaves — rich, deeply flavored, and made for lazy weekend gatherings.
South American Lomo Saltado
Peru's beloved stir-fry: soy-marinated beef, tomatoes, and onions tossed in a blazing wok, then piled over crispy fries and fluffy rice.
South American Asado
Argentina's sacred grilling tradition — thick cuts of beef, chorizo, and ribs cooked low and slow over hardwood embers until gloriously charred and tender.
South American Pabellón Criollo
Venezuela's beloved national plate — savory shredded beef, black beans, white rice, and sweet fried plantains, every bite a satisfying balance of flavors.
South American Pão de Queijo
Brazil's irresistible cheese rolls — chewy, golden, and cloud-light, made with tapioca flour and melted cheese that pull apart in warm, stretchy strings.
South American Anticuchos
Peru's iconic street food: beef heart marinated in smoky ají panca and cumin, grilled on skewers until charred and deeply savory with bold, earthy spice.
South American Choripán
Argentina's ultimate street snack — grilled chorizo sausage split and nestled in crusty bread, slathered with chimichurri and pickled salsa criolla.
South American Pastel de Choclo
Chile's comforting corn and beef pie — a savory ground meat filling of olives and raisins blanketed under a sweet, golden creamed corn crust.
South American Cuy Chactado
A prized Andean delicacy — whole guinea pig pressed flat and fried until the skin crackles, with earthy cumin and garlic flavors running deep.
South American Ají de Gallina
Shredded chicken folded into a velvety, golden sauce of ají amarillo, walnuts, and bread — Peru's beloved comfort stew is creamy, mildly spicy, and deeply warming.
South American Moqueca
Brazil's stunning coconut fish stew — fresh seafood simmered in creamy coconut milk, dendê palm oil, and tomatoes, perfumed with cilantro and finished with lime.
South American Salteñas
Bolivia's prized breakfast pastry — juicy, lightly sweet braised meat and vegetable filling sealed inside a crimped baked crust with a careful sip of savory broth.
South American Churrasco
South America's sizzling grilled beef tradition — thick cuts seasoned simply with salt and cooked over open flame until beautifully seared and juicy at the center.
South American Ajiaco
Colombia's soul-restoring chicken soup — three varieties of potato slowly melt into a silky broth with corn and guascas herb, garnished with cream and capers.
South American Humitas
Tender fresh corn masa steamed in their own husks with cheese and a whisper of basil — a simple, ancient Andean treat that's sweet, fragrant, and comforting.
South American Chivito
Uruguay's towering national sandwich — thin-sliced churrasco steak layered with ham, bacon, egg, mozzarella, olives, and mayo in one magnificent handheld meal.
South American Bandeja Paisa
Colombia's legendary tray of abundance — red beans, white rice, chicharrón, chorizo, fried egg, plantains, and avocado all piled high for a satisfying feast.
South American Rocoto Relleno
Fiery Peruvian red rocoto peppers stuffed with spiced ground beef, raisins, and cheese, then baked in a creamy milk sauce — bold heat, rich reward.
South American Locro de Papa
Ecuador's warming potato and cheese soup thickened until velvety, brightened with achiote, and topped with fresh avocado, ají, and a soft poached egg.
South American Sopa de Maní
Bolivia's rich and comforting peanut soup — ground peanuts blended into a golden broth with chicken, potatoes, and vegetables for deep, nutty warmth.
South American Causa Rellena
Peru's elegant cold appetizer — silky ají amarillo-lemon mashed potato layered around a creamy tuna or chicken filling, served chilled in vibrant yellow slices.