SOUTH AMERICAN DISHES

South America continent is one of the largest continent in the world, it’s famous for their own cultures and different diverse of traditional and continental food.

Foods are being explained with their country and names followed by Argentina,

The cuisine of Argentina is strongly influenced by Italian and Spanish cuisines and cooking techniques. Indigenous gastronomies derived from groups such as the Quechua, Mapuche, and Guarani have also played a role. There are many regional differences, in the provincial states of the north, west, east and central Argentina, with many plants, fruits and dishes that are not known or barely known in Buenos Aires.

It’s one of the famous Argentina food called as ASADO .

This is the Argentinian hot-dog. Named out of its ingredients which are chorizo and pan (bread), Choripan is one more proud example of Argentina’s street food scene. Cheap and delicious regardless its simplicity, it’s topped with fresh and spicy.
In specific street food is very famous in argentina like other asian countries.

BOLIVIAN FOOD

Very famous and traditional food in bolivia and recipe is explained below .

A typical almuerzo – set meal – has two courses, basically centered on Bolivia’sstaple food of potatoes, corn and rice, which is served with meat or ulicken.

National dish of Bolivia is Salteñas are savory pastries filled with beef, pork, or chicken mixed in a sweet, slightly spicy or very spicy sauce, and sometimes also containing peas, potatoes and other things.

Brazilian Cuisine

Brazilian cuisine is the best cuisine in the world. So, even if you’re not into sports, I highly recommend you make some of these. I promise you won’t regret it.

VINAGRETE (BRAZILIAN VINAIGRETTE SALSA

INGREDIENTS

• 1 large onion, diced
• 4 tomatoes, diced
• 1 green or red bell pepper, diced (optional)
• 1/3 cup chopped parsley
• 1/4 cup white wine vinegar
• 1/2 cup olive oil
• Salt and pepper to taste

INSTRUCTIONS

Combine all the ingredients in a large bowl and mix well.Season with salt and pepper and serve.

Brazlian Rice.

INGREDIENTS

• 1/4 cup vegetable oil
• 1 cup white (long grain) rice (I use jasmine), washed
• 2 cups water
• 1 medium onion, finely chopped
• 3 cloves of garlic, minced
• Pinch of salt

Peru Food.

• Aji Panca: Peruvian Red Pepper.
• Salsa Huancaína (Spicy Cheese Sauce) …
• Chilcano de Pisco: A Peruvian Brandy Cocktail. …
• South American Empanada Recipes.
• Anticuchos de Carne: Grilled Beef Kabobs. …
• Spicy and Versatile Aji Amarillo Sauce. …
• Pisco Sour Cocktail. …
• Papa a la Huancaina (Potatoes in Spicy Cheese Sauce)
  
  Lomo Saltado (Stir Fried Beef)
  The crowd-pleasing dish is found nearly everywhere across Peru, and is equally popular in Peruvian restaurants abroad.  It’s then served with two starches, a happy mix of East and West: a mound of rice and french fries (often tossed with the meat). 
  

Arroz con Pato (Rice With Duck)

 The dish is so popular, it’s found on nearly every Peruvian family table as well as at the finest restaurants in Lima, and like much of Peruvian cooking, it’s been adapted into countless variations of rice mixture, texture and duck parts—and even with chicken or other poultry.

Pollo a la Brasa (Roasted Chicken)

 A whole chicken is marinated in a powerful combination of garlic, herbs, and spices before roasting on a spit, giving the bronzed, crispy skin an addictively exotic and earthy taste.  For some it’s a creamy melange of the mint with cilantro, garlic and chili in a mayo base that Peruvians (and everyone else) goes crazy for. If you can’t make it to Peru, this is definitely a classic worth.

Uruguay: URUGUAYAN DESSERT.

 The sugary cake is light and fluffy and while there’s a delicate trace of peach and rum flavor, the whipped cream, dulce de leche, and meringue definitely star

 It’s a dish mostly found in southern Brazil, which originated within African slave and Afro-Brazilian communities during the late 17th century. The hominy soaks overnight before simmering with the milk until it becomes very thick and creamy, with a texture reminiscent of rice pudding.

Quesillo: Venezuela

 Unlike versions found in other parts of the world, this local rendition calls for whole eggs, instead of just yolks, to give an airy, less dense texture. It’s topped with a thin caramel syrup for a touch more caramel flavor.

Tawas Tawas: Bolivia

Flour, egg, and baking powder make up a dough that’s rolled out, cut into triangles, and then fried in hot oil to become a miniature pillow. It’s similar to a sopapilla except bite-size, topped with powdered sugar and drizzled with raw honey.

Every family makes a slightly different version: some decorate the cake with nuts, others even call for Chilean pisco to be applied to each layer. The mil hojas is popular throughout South America, but particularly in Chile. Also known as the “Thousand Layer” or “Thousand Sheets,” this cake might not literally have one thousand layers, but it’s still a dessert of gargantuan proportions.

In Summary south america has a lot of delicious dishes and desserts. They are quite famous around the world and many people favorite as well.