South American cuisine has many influences, due to the ethnic fusion of South America. The most characteristic are Native American, African, Spanish, Italian, Portuguese, and

Indian Indian or Indians may refer to: Peoples South Asia * Indian people, people of Indian nationality, or people who have an Indian ancestor ** Non-resident Indian, a citizen of India who has temporarily emigrated to another country * South Asia ...

- South Asian. However, there is a mix of European,

North American North America is a continent in the Northern Hemisphere and almost entirely within the Western Hemisphere. It is bordered to the north by the Arctic Ocean, to the east by the Atlantic Ocean, to the southeast by South America and the Ca ...

, and indigenous cuisines. The customs and food products greatly vary according to the physically distinct regions.

Overview

The Amazon basin of

South America South America is a continent entirely in the Western Hemisphere and mostly in the Southern Hemisphere, with a relatively small portion in the Northern Hemisphere at the northern tip of the continent. It can also be described as the sout ...

provides a plethora of fresh fish and

tropical fruit A tropical fruit one that typically grows in warm climates, or equatorial areas. Tropical fruits Varieties of tropical fruit include: *Acerola ( West Indian Cherry or Barbados Cherry) * Ackee *Banana *Barbadine (granadilla; maracujá-açu ...

s. The

Pacific Ocean The Pacific Ocean is the largest and deepest of Earth's five oceanic divisions. It extends from the Arctic Ocean in the north to the Southern Ocean (or, depending on definition, to Antarctica) in the south, and is bounded by the contin ...

provides a large amount of seafood, such as

king crab King crabs are a taxon of decapod crustaceans chiefly found in cold seas. Because of their large size and the taste of their meat, many species are widely caught and sold as food, the most common being the red king crab (''Paralithodes camtsch ...

(typically caught at the southern end of the continent), lobster (found in great quantities from the

Juan Fernández Islands The Juan Fernández Islands ( es, Archipiélago Juan Fernández) are a sparsely inhabited series of islands in the South Pacific Ocean reliant on tourism and fishing. Situated off the coast of Chile, they are composed of three main volcanic i ...

), and Antarctic krill, which was recently discovered.

Tuna A tuna is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae ( mackerel) family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max len ...

and tropical fish are caught all around the continent but are notably found in abundance near

Easter Island Easter Island ( rap, Rapa Nui; es, Isla de Pascua) is an island and special territory of Chile in the southeastern Pacific Ocean, at the southeasternmost point of the Polynesian Triangle in Oceania. The island is most famous for its ne ...

. The many plains on this continent make it rich for growing foods like

cereals A cereal is any grass cultivated for the edible components of its grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, germ, and bran. Cereal grain crops are grown in greater quantities and provide more food ...

, potatoes and

quinoa Quinoa (''Chenopodium quinoa''; , from Quechua ' or ') is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins, a ...

. In the

Patagonia Patagonia () refers to a geographical region that encompasses the southern end of South America, governed by Argentina and Chile. The region comprises the southern section of the Andes Mountains with lakes, fjords, temperate rainforests, and g ...

region in the south of

Argentina Argentina (), officially the Argentine Republic ( es, link=no, República Argentina), is a country in the southern half of South America. Argentina covers an area of , making it the second-largest country in South America after Brazil, th ...

, many people raise

sheep Sheep or domestic sheep (''Ovis aries'') are domesticated, ruminant mammals typically kept as livestock. Although the term ''sheep'' can apply to other species in the genus '' Ovis'', in everyday usage it almost always refers to domesticated ...

and

cattle Cattle (''Bos taurus'') are large, domesticated, cloven-hooved, herbivores. They are a prominent modern member of the subfamily Bovinae and the most widespread species of the genus ''Bos''. Adult females are referred to as cows and adult ma ...

. In

Brazil Brazil ( pt, Brasil; ), officially the Federative Republic of Brazil (Portuguese: ), is the largest country in both South America and Latin America. At and with over 217 million people, Brazil is the world's fifth-largest country by area ...

, a traditional dish is ''

feijoada ''Feijoada'' () is a stew of beans with beef and pork. The name ''feijoada'' comes from ''feijão'', 'bean' in Portuguese. It is widely prepared in the Portuguese-speaking world, with slight variations. The basic ingredients of feijoada are bean ...

'', a stew consisting of

beans A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes thr ...

with

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...

and

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; ...

Rice and beans Rice and beans, or beans and rice, is a category of dishes from many cultures around the world, whereby the staple foods of rice and beans are combined in some manner. The grain and legume combination provides several important nutrients and man ...

is also very common in Brazil.

Peruvian cuisine Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population, including the Inca, and cuisines brought by immigrants from Europe (Spanish cuisine, Italian cuisine); Asia (Japanese cuisine an ...

is largely influenced by traditional

Incan The Inca Empire (also known as the Incan Empire and the Inka Empire), called ''Tawantinsuyu'' by its subjects, (Quechua for the "Realm of the Four Parts", "four parts together" ) was the largest empire in pre-Columbian America. The admin ...

culture (see Incan cuisine). The consumption of '' carne asada'' is widespread throughout much of the continent. It is popular to grill in the open air as in '' asado'' or '' churrasco''. Shredded beef is common throughout South America and Latin America and is served with a variety of foods.

By region

Andes

The food of the Andes is highly influenced by the

indigenous peoples Indigenous peoples are culturally distinct ethnic groups whose members are directly descended from the earliest known inhabitants of a particular geographic region and, to some extent, maintain the language and culture of those original people ...

. The principal foods continue to be corn, potatoes and other

tuber Tubers are a type of enlarged structure used as storage organs for nutrients in some plants. They are used for the plant's perennation (survival of the winter or dry months), to provide energy and nutrients for regrowth during the next growin ...

s. The meats most characteristic of this zone are the

llama The llama (; ) (''Lama glama'') is a domesticated South American camelid, widely used as a meat and pack animal by Andean cultures since the Pre-Columbian era. Llamas are social animals and live with others as a herd. Their wool is soft ...

(Peru) and the

guinea pig The guinea pig or domestic guinea pig (''Cavia porcellus''), also known as the cavy or domestic cavy (), is a species of rodent belonging to the genus '' Cavia'' in the family Caviidae. Breeders tend to use the word ''cavy'' to describe the ...

(Chile, Bolivia, Peru, Colombia and the Argentine northwest). In areas where there is fresh water, trout is consumed. '' Chupe andino'' refers to various stews and soups that are prepared in the Andes mountains region. One of the most important drinks is '' chicha''. Important dishes include ''

humitas Humita (from Quechua ''humint'a'') is a Native South American dish from pre-Hispanic times, a traditional food from the Andes and it can be found in Bolivia, Chile, Ecuador, Peru, and Northwest Argentina. It consists of fresh choclo (Peruvian m ...

'', '' locro,'' '' chanfaina'', '' arepas'', ''quimbolitos'' (dessert tamales), and peppers. A famous dish from the Peruvian Andes is ''

pachamanca Pachamanca (from Quechua ''pacha'' "earth", ''manka'' "pot") is a traditional Peruvian dish baked with the aid of hot stones. The earthen oven is known as a '' huatia''. It is generally made of, lamb, mutton, alpaca, llama, guanaco, vicuna, ...

''. From the mixture of German, native cuisine, and the

Chiloé Archipelago The Chiloé Archipelago ( es, Archipiélago de Chiloé, , ) is a group of islands lying off the coast of Chile, in the Los Lagos Region. It is separated from mainland Chile by the Chacao Channel in the north, the Sea of Chiloé in the east and t ...

in the southern Andes comes '' valdiviano'' and ''

curanto Curanto (from arn, kurantu 'stony') is a traditional Chilote method of cooking food using heated rocks buried in a earth oven that is covered with pangue leaves and turf. The fundamental components are seafood, potatoes, along with other traditi ...

''. The wetter areas of Peru produce sugar cane, lemon, bananas, and oranges. ''

Chancaca Chancaca is a typical Bolivian, Chilean and Peruvian, warm, sweet sauce made of raw unrefined sugar from sugarcane. It is often flavored with orange peel and cinnamon, and is consumed on sopaipillas or picarones. Chancaca is also a synonym f ...

'' is popular as well as ''

carbonara Carbonara () is an Italian pasta dish from Rome made with eggs, hard cheese, cured pork and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century. The cheese is usually Pecorino Romano, ...

'', ''

sancocho Sancocho (from the Spanish verb ''sancochar'', "to parboil") is a traditional soup in several Latin American cuisines. Variations represent popular national dishes in Dominican Republic, Colombia, Cuba, Honduras, Ecuador, Panama, Puerto Rico, Tri ...

'', '' huevos quimbos'', potato pie, and '' ch'arki''.

Pampas

The

pampas The Pampas (from the qu, pampa, meaning "plain") are fertile South American low grasslands that cover more than and include the Argentine provinces of Buenos Aires, La Pampa, Santa Fe, Entre Ríos, and Córdoba; all of Uruguay; and Brazi ...

have the most Italian and Spanish influences. In Argentina, they are the center of the three typical Argentinian dishes ''

dulce de leche ''Dulce de leche'' (; pt, doce de leite), also known as caramelized milk, milk candy or milk jam in English, is a confection from Latin America prepared by slowly heating sugar and milk over a period of several hours. The resulting substance, w ...

'', '' asado'' (''churrasco'' in Brazil), and ''

milanesa The milanesa is a variation of the Lombard veal Milanese, or the Austrian Wiener schnitzel, where generic types of meat breaded cutlet preparations are known as a ''milanesa''. The milanesa was brought to the Southern Cone by Italian immig ...

''. Argentine pizza is different from Italian pizza, being closer to calzones. Pasta and polenta are common in Argentina and on the Pampas generally. ''

Empanadas An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and Iberian-influenced cultures around the world. The name comes from the Spanish (to bread, i.e., ...

'' and ''

choripán ''Choripán'' (plural: ''choripanes'') is a type of sandwich with chorizo and popular in Argentina, Bolivia, Chile, Peru, and Uruguay. The name comes from the combination of the names of its ingredients: a grilled chorizo sausage and a crusty bre ...

'' are very popular fast food in Argentina and Uruguay.

Churros A churro (, ) is a type of fried dough from Spanish and Portuguese cuisine. They are also found in Latin American cuisine and in other areas that have received immigration from Spanish and Portuguese-speaking countries, especially in the Sou ...

, '' ensaïmada'', ''

alfajor An ''alfajor'' or ''alajú'' (, plural ''alfajores'') is a traditional confection typically made of flour, honey, and nuts. It is found in Argentina, Peru, Chile, the Philippines, Southern Brazil, Southern France, Spain, and Uruguay. The arche ...

'', Spanish tortillas with potato, meatballs, ''

sopa de mondongo ''Sopa de mondongo'' is a soup made from diced tripe (the stomach of a cow or pig) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables. The dish is generally prepare ...

'', and ''

puchero Puchero is a type of stew originally from Spain, prepared in Yucatán, Mexico, Argentina, Paraguay, Uruguay, Perú, south of Brazil, the Philippines, and Spain, specifically the autonomous communities of Andalusia and the Canary Islands. The S ...

'' are Spanish-derived Pampas cuisine. ''Mate'' is popular on the Pampas.

Tropical

The tropical region of the continent is divided into two distinct areas, the coastal areas of the Atlantic and the Pacific and the Amazon area, each with its distinct cuisines. Much of the fruits that are considered to be exotic are common in the tropical forests and fields, such as guava, pineapple, papaya, mango, banana, and elderberry. The climate and geography also favour a great variety of crops: potatoes, sweet potatoes,

cassava ''Manihot esculenta'', commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated ...

, complemented with meat and fish; grains, principally rice, corn, and wheat and beans. In the coastal area ''

ceviche Ceviche () is a Peruvian dish typically made from fresh raw fish cured in fresh citrus juices, most commonly lime or lemon. It is also spiced with '' ají'', chili peppers or other seasonings, and julienned red onions, salt, and cilantro are ...

'', ''

tostones Tostones (, from the Spanish verb ''tostar'' which means "to toast") are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine. Most commonly known as ''tostones'', Puerto Rico, Jamaica, Nicaragua, Cuba, Fl ...

'' or ''patacón'', ''

arepa ''Arepa'' () is a type of food made of ground maize dough stuffed with a filling, eaten in the northern region of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in the cuis ...

'', ''

chipa Chipa (, ) is a type of small, baked, cheese-flavored rolls, a popular snack and breakfast food in Paraguay. The recipe has existed since the 18th century and its origins lie with the Guaraní people of Asunción. It is inexpensive and often sold ...

'', ''

pabellón criollo Pabellón criollo () is a traditional Venezuelan dish, the local version of the rice and beans combination found throughout the Caribbean. It is a plate of rice, shredded beef in stew and stewed black beans. Variants Common additions include ' ...

'', ''

bandeja paisa ''Bandeja paisa'' (Paisa refers to a person from the Paisa Region and bandeja is Spanish for platter), with variations known as ''bandeja de arriero'', ''bandeja montañera'', or ''bandeja antioqueña'', is one of the most representative meals ...

'', '' guatita'', and '' sopa paraguaya'' are common dishes. In Brazilian ''

'', ''arroz carreteiro'' (cart riders rice), ''

coxinha ''Coxinha'' (, ''little hickenthigh'') is a popular food in Brazil consisting of chopped or shredded chicken meat, covered in dough, molded into a shape resembling a teardrop, battered and fried. History ''Coxinhas'' were originally made wit ...

'', and ''

farofa ''Farofa'' () is a type of meal made from toasted cassava. It is eaten mainly in Brazil. It can be found commercially produced and packaged but can also be prepared at home based on family recipes. Most recipes will also contain varying amount ...

'' are common;

Bahia Bahia ( , , ; meaning "bay") is one of the 26 states of Brazil, located in the Northeast Region of the country. It is the fourth-largest Brazilian state by population (after São Paulo, Minas Gerais, and Rio de Janeiro) and the 5th-largest b ...

, a state in Brazil, has its own cuisine which has heavy African influences. The Amazon area is known for its utilization of native meats such as the capybara, turtles,

peccary A peccary (also javelina or skunk pig) is a medium-sized, pig-like hoofed mammal of the family Tayassuidae (New World pigs). They are found throughout Central and South America, Trinidad in the Caribbean, and in the southwestern area of North ...

, and

paca A paca is a member of the genus ''Cuniculus'' of ground-dwelling, herbivorous rodents in South and Central America. It is the only genus in the family Cuniculidae. Pacas are large rodents with dots and stripes on their sides, short ears, and ...

. Common dishes are '' juane'', ''

tacacho Tacacho is a traditional Peruvian meal that is typically served for breakfast. It is popular in the Amazonas region, where the natives boil or grill plantains, peel them, then mash them in a large wooden mortar. When mashed, the plantains are co ...

'', ''

tacacá Tacacá () is a typical dish of Northern Brazil (mostly consumed in Pará, Amazonas, Acre, Amapá and Roraima). It is made with ''jambu'' (a native variety of paracress), and ''tucupi'' (a broth made with wild manioc), cooked tapioca starch ...

''. There are a wide variety of fruits native to the Amazon with which a great variety of drinks are prepared.

Diffusion

Australia

As early as the 1950s, Latin American cuisine have been transported to the Southeast coast, where Sydney is. Now there is a slight selection of Latin American restaurants that has spread across the country.

United States

Early South American restaurants in the United States included Caso do Brazil in

Reseda, California Reseda is a neighborhood in the San Fernando Valley region of Los Angeles, California. It was founded in 1912, and its central business district started developing in 1915. The neighborhood was devoted to agriculture for many years. Earthquake ...

, which opened in 1955, and the Machu Picchu nightclub in

Miami, Florida Miami ( ), officially the City of Miami, known as "the 305", "The Magic City", and "Gateway to the Americas", is a East Coast of the United States, coastal metropolis and the County seat, county seat of Miami-Dade County, Florida, Miami-Dade C ...

, which opened in 1963, serving Peruvian dishes such as ''

'' and ''

anticuchos ''Anticuchos'' (singular ''anticucho'', Quechua 'Anti Kuchu', ''Anti'': 'Eastern region of the Andes' or 'Eastern native ethnicities', ''Kuchu'': 'Cut'; Quechua for 'Anti-style cuts', 'Eastern-style cuts') are popular and inexpensive meat dishes ...

''. South American foods are increasingly imported into the United States, especially Brazilian foods such as ''

guarana Guaraná ( from the Portuguese ''guaraná'' ), ''Paullinia cupana'', syns. ''P. crysan, P. sorbilis'') is a climbing plant in the family Sapindaceae, native to the Amazon basin and especially common in Brazil. Guaraná has large leaves and c ...

'',

guava paste Goiabada (; from ''goiaba'', guava] is a Jam, conserve made of red guavas and sugar, commonly found throughout the Portuguese-speaking countries of the world. It dates back to the colonial times of Brazil, where guavas were used as a substitute ...

, and cachaça, ''cachaça'' (an ingredient in the ''

caipirinha Caipirinha () is Brazil's national cocktail, made with cachaça ( sugarcane hard liquor), sugar, and lime. The drink is prepared by mixing the fruit and the sugar together, then adding the liquor. This can be made in a single large glass to be ...

'' cocktail)."Brazilian Foods Go Mainstream"
''The Journal News'' (January 29, 2001): 30. via

Newspapers.com Ancestry.com LLC is an American genealogy company based in Lehi, Utah. The largest for-profit genealogy company in the world, it operates a network of genealogical, historical records, and related genetic genealogy websites. In November 2018, ...

Overview

By region

Andes

Pampas

Tropical

Diffusion

Australia

United States

Gallery

See also

Footnotes

References

Further reading

External links