A taste of Latin America – 10 exciting dishes from Central and South America

Latin America is rich in cultural heritage and natural beauty, but it is also a true mecca for foodies, whether you dream of eating your way through the countries or want to enjoy one of the delicious South American drinks.

On a tour to Latin America, you’ll be able to taste your way through the countries’ inspiring and delicious food culture.

We’ve put together 10 outstanding dishes from 10 different, fantastic countries in Latin America.

1. Ceviche (Peru)

Besides its incredible cultural heritage, Peru is also pretty well-known for its eminent food culture and exciting dishes.

This dish needs no introduction, because Peru’s national dish, Ceviche, is a veritable delicacy known all over the world.

The dish consists of fresh, raw fish, which is marinated in lemon or lime juice and seasoned with onion, chilli and coriander. Some variations of the dish may be with white fish, while others may be with shrimp or squid.

Ceviche is served cold and is a popular, refreshing dish during the hot summer months in many parts of Latin America.

2. Asado (Argentina)

The Argentinians love meat. So it’ll come as no surprise that they’re also big fans of barbecuing.

Asado is the Argentinian version of a barbecue, where people get together and grill a multitude of delicious meats over an open fire. The name covers both the grilling itself and the social aspect of getting together will doing it.

The grilled meat is served with fresh salads and ideally with a delicious glass of red wine.

3. Pão de queijo (Brazil)

Pão de queijo is Brazil’s answer to a cheese bun. It might not sound like anything special at first, but the little bun is in fact a popular and beloved delicacy in Brazil!

The bun is often enjoyed as a snack or for breakfast and can be found at many local food stalls.

Pão de queijo is known for being crispy on the surface while light and soft on the inside.

4. Casado (Costa Rica)

The name Casado refers to the Spanish word for married, because the dish is a “marriage” of the most popular foods in the country.

Casado is a plate of rice, black beans, meat or fish, salad and boiled eggs.

One of the special ingredients in a typical casado is plantain, which is fried until golden. It adds a sweet and slightly caramelised flavour to the dish.

5. Ropa Vieja (Cuba)

The name Ropa Vieja is Spanish for “old clothes”.

The popular Cuban dish consists of beef, peppers and onions cooked in a tomato sauce and is often served with white rice. And it tastes better than the name suggests. The name is thought to have come about because the dish was originally often made from the leftovers of other dishes.

A funnier story about the origin of the dish, however, is that the dish originated when a poor man, who didn’t have enough money to support his family, tore his clothes into strips and cooked them instead. He began to pray and suddenly the clothes turned into a fantastic stew.

6. Enchiladas (Mexico)

It can sometimes be a little difficult to tell the difference between all the different, tasty Mexican specialities made from corn tortillas with fillings: tacos, burritos, quesadillas and enchiladas.

But, there is actually a difference.

Enchiladas are corn tortillas that are filled, rolled, topped with cheese and then baked in the oven. This gives the dish a delicious consistency, where the cheese is soft and the pancake is crispy.

7. Arepa (Colombia)

You’re absolutely certain of coming across arepas if you travel to Colombia. The small, warm corn cakes are popular as a snack, for breakfast or for lunch for Colombians.

Arepas resemble a thick corn tortilla, but there is cheese in the dough itself. This gives the arepa a soft, creamy texture.

Most Colombians simply eat them with a little butter and salt, although they can also be filled or topped with meat, beans, eggs and sauces of various flavours.

8. Encebollado (Ecuador)

Encebollado is an Ecuadorian fish stew that is considered Ecuador’s national dish.

The dish originates from the coasts of Ecuador, where fishermen made fish soup at sea. They didn’t have much else, other than some spices and fresh fish straight from the sea. That’s how encebollado came to be!

Today, however, the dish has evolved and there are many variants of it, with avocado, lime, roasted corn, etc. It is even said to be a good hangover cure.

9. Pastel de Choclo (Chile)

The corn pie Pastel de Choclo is a traditional dish in Chile.

It consists of minced beef mixed with a selection of vegetables and topped with a layer of creamed corn. However, it is made with sweet corn rather than regular corn, which, as the name suggests, makes the taste sweeter.

The pie is baked in the oven and served hot, often for family gatherings or special occasions in Chile.

10. Pepián de Pollo (Guatemala)

Pepían de Pollo is the taste of Guatemala.

The main ingredient is chicken, which is served in a sauce of chilli, pumpkin and sesame seeds, as well as tomatoes and onions.

The dish has roots in Mayan culture, where it was served as a celebratory meal.

Today, Pepían de Pollo is much loved by the Guatemalan people and is often seen as Guatemala’s national dish.