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South American Recipes
58 recipes — each showing allergens, prep time, and servings. Page 2 of 3.
South American Vatapá
Bahia's extraordinary seafood stew — dried shrimp, fresh fish, coconut milk, and crushed peanuts thickened with bread into a rich, spiced, saffron-golden paste.
South American Alfajores
South America's most beloved sandwich cookie — two melt-in-your-mouth shortbread rounds hugging a thick layer of dulce de leche, dusted in powdered sugar.
South American Brigadeiros
Brazil's irresistible chocolate truffles — condensed milk and cocoa rolled into fudgy bites and coated in chocolate sprinkles, a staple at every birthday table.
South American Dulce de Leche
Argentina's liquid gold — milk and sugar slowly simmered until deeply caramelized into a thick, buttery spread that defines desserts across South America.
South American Tres Leches Cake
An impossibly moist sponge soaked in three milks — whole, evaporated, and condensed — and crowned with billowy whipped cream for a lusciously sweet finish.
South American Coxinha
Brazil's beloved fried street snack — creamy shredded chicken filling encased in golden, teardrop-shaped dough, crispy outside and irresistibly tender within.
South American Picarones
Peru's addictive street doughnuts — rings of sweet potato and butternut squash fried until puffy and golden, then drizzled with warm chancaca spiced syrup.
South American Chimichurri
Argentina's vibrant uncooked herb sauce — bright parsley, garlic, red wine vinegar, and red pepper flakes blended in olive oil, the essential partner for grilled meat.
South American Hallacas
Venezuela's treasured Christmas dish — spiced meat, olives, and raisins wrapped in seasoned corn dough, bundled in plantain leaves, and steamed until aromatic.
South American Sancocho
A hearty, herb-fragrant broth brimming with chicken or beef, yuca, plantain, potato, and corn — this Latin American heirloom stew is pure edible comfort.
South American Cachapa
Venezuela's sweet thick corn pancakes — griddled golden with fresh masa and folded around melting queso de mano for a simple, deeply satisfying combination.
South American Encebollado
Ecuador's restorative albacore tuna soup — slow-simmered with yuca and smothered in a tangy pickled red onion curtido, beloved as an energizing breakfast.
South American Majadito
Bolivia's rustic one-pot comfort — dried charque beef simmered down with rice, tomato, and spices into a savory, fragrant dish topped with a fried egg.
South American Milanesa
South America's crispy breaded cutlet — thin beef or chicken pounded flat, coated in seasoned breadcrumbs, and pan-fried golden for a satisfying family dinner.
South American Papa a la Huancaína
Sliced boiled potatoes bathed in Peru's legendary creamy, golden sauce of ají amarillo, queso fresco, and crackers — vibrant, spicy, and utterly addictive.
South American Silpancho
Bolivia's satisfying layered plate — a wide, thin breaded beef patty laid over seasoned rice and potatoes, topped with fried egg, tomato, and onion salsa.
South American Acarajé
Bahia's iconic street fritter — black-eyed peas ground and fried in dendê palm oil, split open and filled with vatapá, shrimp, and peppery caruru.
South American Fainá
Buenos Aires's thin chickpea flatbread, baked until golden and fragrant — simple, crispy-edged, and traditionally eaten layered right on top of a pizza slice.
South American Tamales
Masa dough spread with savory or sweet filling, wrapped in corn husks or banana leaves, and steamed until the dough turns tender and aromatic.
South American Patacones
Twice-fried green plantain rounds — smashed flat, fried until deeply golden and crisp, then salted and served stacked with avocado, cheese, or black beans.
South American Empanadas de Pino
Chile's classic baked empanadas — golden pastry filled with juicy beef braised with onion, cumin, olives, raisins, and hard-boiled egg in every bite.
South American Arroz con Pollo
Latin America's weeknight staple — chicken braised with sofrito, olives, and beer, then cooked down with saffron-tinted rice until fragrant and deeply savory.
South American Llapingachos
Ecuador's pan-fried potato and cheese patties — crispy and golden on the outside, soft and melting within, served with peanut sauce and chorizo.
South American Cazuela de Ave
Chile's nourishing homestyle chicken soup — bone-in pieces simmered with pumpkin, potato, corn on the cob, and rice in a clean, golden broth.