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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Argentinian stuffed tomatoes can be prepared with cherry tomatoes, or the larger, regular-sized varieties. The tomato shell is used as a container which is filled with a variety of ingredients – most commonly rice, tuna, or hard-boiled eggs.
The dish is usually made during the summer months when the tomatoes are perfectly ripe and fresh. Tomates rellenos can be served as a light meal, dinner, lunch, a cold appetizer, or a side dish at barbecues, picnics, and parties. They are also a staple of every holiday meal in Argentina, especially since the most important holidays in Argentina are celebrated during the summer.
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Cayeye is a Colombian dish originating from the Caribbean (coastal) parts of the country. Also known as mote de guineo, it is prepared by cooking guineos (small green bananas), which are then mashed and combined with refrito – a concoction made with tomatoes, achiote, garlic, onions, and red bell peppers.
Once prepared, cayeye is traditionally served for breakfast with a variety of ingredients: from beef, fish, and seafood to grated cheese, fried eggs, and avocados.
Ensalada chilena is a Chilean salad consisting of tomatoes, onions, olive oil, and coriander. It is sometimes enriched by the addition of hot chile peppers. The salad is a staple on almost every Chilean table and a common accompaniment to numerous dishes such as humitas (sweet corn tamales), grilled chicken, pork ribs, fried fish, and empanadas.
Interestingly, in Chile, the term salad (ensalada) is a generic term referring to any raw or cooked vegetables that are served cold as a side dish.
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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.
Salada de maionese is a Brazilian salad that's traditionally served with churrasco barbecue. It's also known as Gaúcho potato salad since it was invented by Gaúchos, Brazilian cowboys. The salad is made with a combination of potatoes, carrots, peas, corn on the cob, thinly sliced green apples, raisins, and mayonnaise.
The potatoes, carrots, and corn are cooked until soft, yet firm. The carrots and potatoes are cut into cubes, while the corn kernels are sliced from the cob and the peas are simply blanched in boiling water. The ingredients are mixed with apples, raisins, and mayonnaise until well combined, and the salad is ready to be served alongside nicely barbecued pieces of churrasco meat.
MOST ICONIC Salada de maionese
View moreSalpicão is the Brazilian version of a chicken salad with numerous variations. Generally, it consists of a few key ingredients: cooked and shredded chicken, fruits, vegetables, and a binding agent, in this case – mayonnaise. The salad is traditionally topped with shoestring potatoes, while some cooks like to add dried fruits such as raisins and apricots to the mix.
Salpicão can be commonly found on numerous Brazilian buffet tables, where it is an omnipresent staple. It can be consumed as a salad, a cold side dish, or on sandwiches.
MOST ICONIC Salpicão de Frango
One of the most omnipresent local dishes in the Paisa region of Colombia is the traditional arepa paisa, made from soaked threshed corn that is shaped and grilled until golden brown. This crispy and luscious corn cake can be eaten on its own, served as a side dish, or stuffed with variable fillings such as cheese, meat, or eggs - you can eat it with whatever choice of filling you want.
The versatility of the arepa paisa is only matched by the love the locals have for it - a typical breakfast in this region is centered on it (topped with butter, salt, and slices of cheese), and sometimes the dish is part of all meals of the day! And because you can find arepa paisa at every supermarket, street vendor or restaurant, there's always a perfect one available at all times.
MOST ICONIC Arepa paisa
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Arepa Santandereana is a Colombian arepa variety from the El Santander department. These arepas are made with yellow corn masa, cassava, and crispy pork belly – also known as chicharrón. They are usually grilled, and it is recommended to consume them while fresh and hot.
Arepa Santandereana is traditionally eaten as a snack, but it can also be served as an accompaniment to traditional Colombian dishes.
MOST ICONIC Arepa Santandereana
A simple salad known as ensalada criolla is usually made with finely chopped vegetables such as lettuce, tomatoes, onions, and bell peppers. The veggies are coated in olive oil, red wine vinegar, pepper flakes, and seasonings, then topped with chopped parsley.
This refreshing salad perfectly pairs with traditional Argentine grilled meats and puchero dishes.
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