South American cuisine. It can be seen that traditional dishes and products occupy an important place in the diversity of South American dishes, both in Peru, Chile and Bolivia, where the Inca civilizations were located in the past, and in the Central American region, where the Aztec and Mayan civilizations were located. Many products, especially potatoes, corn, peppers, black beans, honey and cocoa, serve as a gastronomic bridge from the past to the future.
17-19. South American cuisine gained a unique structure with the arrival of Africans to the continent in the 19th century and immigrants, mostly Italians and Spanish, towards the end of the 19th century and applying their own culinary traditions here. Now, let’s start exploring the South American food culture from country to country.
Bolivian Cuisine
Bolivia is one of two South American countries that do not have an ocean coast. Due to the tropical climate, the higher altitude parts of the country are cold and the lower regions are oppressively hot. These conditions result in a cuisine that is relatively less diverse compared to other South American countries. The identity of Bolivian cuisine is made up of potatoes, meat, corn, spices and sauces.
Even though Bolivia is not on the ocean, it is a country where fish is consumed. However, the main food of Bolivian cuisine is beef, chicken and potatoes. At the same time, rabbit meat also takes up a lot of space in the culinary culture in rural areas.
Silpancho is a meat dish served over a bed of rice. If you want to taste a local dish during your Bolivia trip, it is a delicacy you should definitely try. For those who enjoy meat dishes, pique macho, prepared with meat, eggs, potatoes and sauces, is one of the most well-known flavors of Bolivian cuisine. Anticucho, one of the oldest meat dish traditions of the continent, is a unique street food you can taste in Bolivia. The empanada, a pastry that characterizes the continent, made in Bolivia is called saltenas.
In Bolivia, mate tea enriched with chamomile, anise or coca leaves is one of the most consumed beverages.
Arroz con leche, one of South America’s most popular desserts.
Uruguayan Cuisine
It would be correct to call Uruguayan cuisine an immigrant cuisine. Because the integration of local and immigrant cultures, which is widespread throughout the continent, has little effect on Uruguayan cuisine. What can be mentioned in Uruguayan cuisine is mostly a fusion of European immigrant cuisines. In this sense, Uruguayan cuisine has deep influences from Spanish, Italian, French and Portuguese cuisines. However, there are also German and Scottish influences.
Uruguayan cuisine means meat. We wouldn’t be wrong if we said that Uruguay is the most developed country in South America in terms of meat after Argentina. Therefore, the first thing you should try in Uruguay is the meat combinations called asado, asado con cuero or asado de tire. Asado is so common in Uruguay that you can find it on every corner. In fact, at the entrance of every house there are grills called asador, approximately 2 meters long. Meat has a very important place in Uruguayan cuisine.
Paraguayan Cuisine
Paraguayan cuisine bears traces of the fusion of the local cuisine, which is characteristic of the continent in general, and the food traditions of European immigrants. Paraguayan cuisine gained its current identity when immigrants from Europe, especially the Spanish, Italians and Portuguese, contributed to the traditional culinary understanding of the local people called Guarani.
Many dishes in Paraguayan cuisine are based on corn, milk, cheese and meat. Vegetables, cassava, corn and fruits are the most used products in Paraguayan cuisine. In addition, meat, which is the most consumed food in South America, also occupies an important place in Paraguayan cuisine. Asado offers both a taste and an opportunity to socialize in Paraguay.
Pira caldo, a type of fish soup, chipa, a type of cheese snack and usually eaten for breakfast, and kiveve, made by mixing cheese with pumpkin and corn flour, are delicacies you should definitely try during your trip to Paraguay. However, cake has an important place in Paraguayan cuisine. There are approximately 70 types of cakes, most of which are made from cassava and corn flour. Beiju (or meiju), a traditional cake made in Paraguay, is a must-try delicacy.
Terere is a local tea of Paraguay. Even though it’s like mate, it’s brewed with cold water and ice. It is made from the yerba plant, which is identified with Paraguay. Keep this in mind if you want to try a local drink in Paraguay.
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