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South American cuisine
Latin America holds various cuisines that vary from nation to nation. Some items include maize-based dishes (tortillas, tamales, pupusas) and various salsas and other condiments (guacamole, pico de gallo, mole, chimichurri, and pebre). These spices are generally what give the Latin American cuisines a distinct flavor; yet, each country of Latin America tends to use a different spice and those that share spices tend to use quantities, this leads for a variety across the land.
Beef Empanadas (Empanadas de Carne)
Beef empanadas are one of the most traditional Argentine dishes.
Chairo Paceño (Vegetable and meat stew)
Serve one piece of meat and one piece of chalona in each serving plate. Try to maintain the initial amount of broth. if necessary, add boiling water so that the stew does not get very thick.
Chuño Phuti (Dehydrated-frozen potato side dish)
Chuño is a dry, dehydrated and fozen potato that constitutes the typical food of the inhabitants of the highlands of Bolivia.
Humintas a la Olla
To know for sure when humintas are ready, cook a potato with them. When the potato is cooked, humintas also will be ready. Serve them hot.
Pumpkin Soup (Quibebe de Abóbora)
The Brazilian pumpkin is known in the U.S. as a calabaza or West Indian cooking pumpkin.
