From anticuchos to sopa paraquaya these foods reflect a rich and diverse culinary landscape.
Ajiaco colombiano: Colombian chicken and vegetable stew
Anticuchos: Peruvian beef kebabs
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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
