Tacu-tacu is a simple and rustic Peruvian dish that combines rice, beans, various spices, and onions. The ingredients are typically pan-fried and formed in a thick, pancake-like dish. It is believed that tacu-tacu originated among the African community, while the name stems from the Quechuan taka-taka, which translates as pounded or mashed.
The variation of this classic may include lentils, and the dish is typically served with a fried egg on top or sided with breaded and fried meat, fried plantains, and the onion-based salsa criolla.
MOST ICONIC Tacu-tacu
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Berenjenas en escabeche is a classic Argentinian side dish consisting of eggplant slices that are boiled in a water-vinegar mixture with bay leaves until tender. They are then left to soak in a jar filled with olive oil, crushed red pepper, dried oregano, and garlic.
These flavorful eggplant slices can be consumed as an appetizer, an interesting sandwich filling, or as a perfect accompaniment to traditional Argentinian asado.
MOST ICONIC Berenjenas en escabeche
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Arroz con huevo is a popular lazy lunch throughout Latin America, consisting of rice that’s topped with a fried egg. This humble dish used to be called comida de pobre (poor people food), but today it is enjoyed by people of all socio-economic classes.
The dish has numerous variations, so in the Caribbean it is commonly accompanied by plantains, while the Spaniards pair it with a savory sofrito. It is recommended to top arroz con huevo with some freshly grated cheese and finely chopped parsley.
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Humitas is a dish popular throughout South America, especially in Chile, Argentina, Peru, Bolivia, and Ecuador. The dish consists of corn cakes that are cooked in corn husks. In Argentina, humitas are usually made with corn, onions, and spices, and depending on the region, milk, red peppers, cheese, and spring onions might also be added to the combination, which is wrapped in corn husks and boiled.
In Ecuador, humitas are steamed and are usually made with ground corn, eggs, onions, and variable spices. The Chilean version adds basil and butter to corn and onions, and their humitas are boiled or baked. In Peru and Bolivia, people also prepare sweet humitas with added cinnamon and raisins.
MOST ICONIC Humitas
Quibebe is a hearty and Brazilian soup or stew made from winter squash and onions. It has a very thick texture and is traditionally served before a larger entrée or the main meal. The dish is somewhat similar to curry due to the usage of chili paste, ground ginger, and coconut milk.
It is recommended to garnish quibebe with fresh parsley.
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The most famous vegetarian dish in Paraguay is undoubtedly kivevé. This traditional dish is made with the most popular ingredients in Paraguay: pumpkin, cornmeal, and fresh cheese. It has an unusual light red color and a creamy texture, similar to polenta.
The dish is not classified as sweet or savory, but rather lies somewhere in between. Usually, it is served as a side dish, especially when complementing traditional Paraguayan barbecues, but due to its slightly sweet flavor, it can be modified and served as a dessert.
Arroz con queso is a traditional dish with a strikingly white color. It consists of rice (preferrably short and plump, such as Arborio), milk, and semi-firm white cheese. Rich and creamy, this popular dish can often be found alongside churrasco dishes and other grilled meat dishes, and it is recommended to serve arroz con queso while it is still hot.
MOST ICONIC Arroz con queso
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Kapchi is a traditional Andean vegetarian stew from Peru, particularly popular in the Cusco region. It primarily features mushrooms and fava beans, and other ingredients like potatoes and rice. A sofrito made of onions, garlic, and aji amarillo typically forms the flavor base for the stew.
The dish has a creamy texture, usually achieved by adding milk or cream. Some versions might also include fresh cheese, which melts into the stew and adds to its creaminess. Fresh herbs, especially huacatay (Peruvian black mint), are often used to give kapchi its characteristic flavor.
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Ceviche de chochos is a traditional and Ecuatorian dish in made with chochos or tarwi (lupini beans) as the primary ingredient. These beans have a unique, slightly bitter flavor that pairs well with the acidic components of the dish. The chochos are mixed with ingredients typical of ceviche preparations, like tomatoes, onions, coriander, lime juice, and usually aji peppers.
The mix is left to marinate, allowing the flavors to meld. Often, ceviche de chochos is garnished with toasted corn (maiz tostado), chifles (thin plantain chips), or avocado slices. The combination of textures – the softness of the beans, the crunch of the corn, and the creaminess of the avocado – adds to the appeal of the dish.
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Chuyaco is a traditional fruit salad originating from the department of El Valle del Cauca. It is prepared with oranges, panela sugar, orange juice, scallions, and hot chili peppers such as habanero or scotch bonnet. The oranges are peeled and sliced, then combined with dissolved panela sugar, orange juice, green parts of the scallions, chili peppers, and seasonings.
The resulting sweet, spicy, and tangy fruit salad is chilled before consumption, and it is usually served as an appetizer or an accompaniment to various grilled meat and seafood dishes.
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