From anticuchos to sopa paraquaya these foods reflect a rich and diverse culinary landscape.

Cooking Light
August 14, 2008

Ajiaco colombiano: Colombian chicken and vegetable stew

Anticuchos: Peruvian beef kebabs

Arepas: Cornmeal flat cakes popular in Colombia

Arroz chaufa de mariscos: Peruvian fried rice withseafood

Arroz con camarones: Colombian rice pilaf with shrimp

Asado: Argentinean grilled beef, lamb, or pork roastedgaucho-style, in front of a campfire

Caldillo de congrio: Chilean fish stew made with congereel

Cau-cau de mariscos: Peruvian seafood stew

Chimichurri: Argentinean garlic-parsley-vinegar sauce servedwith grilled beef

Chupe de camarones: Ecuadoran shrimp soup

Churrasco: A smorgasbord of grilled meats from Brazil,served on skewers and carved directly onto your plate

Couve mineira: Garlicky Brazilian-style collard greens

Empanadas: Chicken, meat, fish, or cheese turnovers, popularthroughout South America

Ensalada de palmitos: Brazilian hearts of palm salad

Guasacaca: Venezuelan avocado sauce

Hallacas venezolanas: Venezuelan tamales

Humitas bolivianas: Bolivian corn tamales

Mariscada: Venezuelan seafood stew

Matambre: Literally, "hunger killer": a stuffed, rolled,grilled flank steak from Argentina and UruguayMoqueca de peixe:Brazilian seafood stew flavored with peppers and coconut milk

Pamplona de pollo: A colorful stuffed, rolled, grilledchicken breast from Uruguay

Parrillada: Argentinean grilled steak

Patacon: Colombian fried plantains

Pebre: A pickled onion relish served as a table condiment inChile

Saltenas: Bolivian meat turnovers

Seviche: Uncooked seafood marinated with lime juice andchiles (popular in Ecuador and Peru)

So'o-Iosopy: Paraguay's ground beef soup

Sopa paraguaya: Paraguayan corn bread

Tira de asado: A crosscut short rib steak from Argentina

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