South American cuisine. The most important factors that determine South American cuisine and dishes are climate, migration and geographical conditions. Due to the decrease in temperature as you go south, the variety of products grown regionally in South America is quite high. While seafood is consumed in coastal areas, red meat consumption increases in the central regions.
Chilean Cuisine
Chile is a country that can experience all four seasons from north to south. These fertile climatic conditions are one of the main reasons for the wide spectrum of diversity in Chilean cuisine. However, when Chilean cuisine is mentioned, the first thing that comes to mind is the intersection of cultures and cuisines.
Mapuche is the name given to the indigenous people living in Chile. Criollo describes Spaniards born in Latin America. It is the seamless integration of these two cultures that characterizes Chilean cuisine. In addition, with the commercial developments in the 18th century, French, Italian and British people came to the country. In the 19th century, Germans, Yugoslavians and Swiss settled in the southern regions. Therefore, the main reasons why Chilean cuisine offers a great variety are that geographical conditions offer a wide range of production and the unique integration of local culture and immigrant cuisines.
Pastel de choclo, a type of corn dish whose filling usually consists of minced meat, chicken, raisins, black olives and onions, will be the right choice as an introduction to Chilean cuisine. Alfajores, a very delicious cookie, empanada, a local pastry of South America, and curanto, a traditional meat and vegetable delicacy, are delicacies you must try in Chile. If you want to try a local drink, mote con huesillos, made from wheat, sugar syrup and peaches, is a favorite drink of Chileans.
Columbian Cuisine
Colombia is one of the most fertile countries in South America with its location close to the equator. When the seafood richness of the Caribbean and the fruits of the Amazon are added to this fertile land, a wide range of flavors emerges.
Meat and potato dishes, coconut, pastries and seafood are the flavors that characterize Colombian cuisine. Consumption of seafood such as shrimp, fish, lobster and mussels is high in the north. Meat and vegetable consumption increases in the middle parts. Due to its proximity to the equator and the Amazon, tropical vegetables and fruits occupy an important place in Colombian cuisine. Onion, garlic, spices, especially cumin, are indispensable in this cuisine. As South American classics, corn and chicken are the national foods consumed throughout the country.
Soup has an important place in Colombian cuisine. Ajiaco colombiano is the most well-known of these soups. Put this soup made of chicken, corn and potatoes at the top of your list of must-try dishes during your trip to Colombia. Arepa, a corn bread, arroz con pollo, a type of chicken and vegetable rice that you can find abundantly in South America, empanadas, the characteristic pastry of the continent, and bandeja paisa, usually prepared with meat and avocado, are the flavors you should try in Colombia.
We would like to remind you that Colombian coffee is one of the most well-known coffees in the world. Here you can drink coffee and visit coffee farms.
Venezuelan Cuisine
Venezuela is a country located in the northern part of South America and known for its rich cuisine. While seafood is consumed in the coastal regions of the north, meat, rice, potatoes, tropical fruits and vegetables take up a lot of space in the culinary habits of the central regions. The perfect intersection of local culinary traditions with Spanish, French and Italian traditions also frequently manifests itself in Venezuelan cuisine.
Corn bread, which Venezuelans call arepa, usually containing melted cheese, is especially indispensable for breakfasts. The capital Caracas is one of the most delicious places in South America when it comes to steak. Tamale, made wrapped in corn or banana leaves, is a delicious dish that is frequently consumed in Venezuela as well as throughout the continent. In the northern parts, you can try a wide variety of creative fish soups. In the central regions, rice and black beans become a national dish. Pabellon criollo is a dish you must try in these regions.
The fried banana and pineapple that come with your meals is a delicacy you should try in Venezuela.
Next Page: Somivian Cuisine, Uruguayan Cuisine, Paraguayan Cuisine.
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