Do you want to learn how to prepare some of the most popular dishes from South America? We have compiled all our South American recipes for the most typical dishes from Argentina, Chile, Uruguay, Brazil, Peru and Bolivia.
Arepas recipe
This South American recipe is a classic, and one which delights gluten-free diets throughout the continent. An arepa is a small sandwich made of cornmeal, salt and water. It is normally either grilled or fried and can be filled with your favorite ingredients. Its all about getting creative with the filling! The arepas can be enjoyed for breakfast, lunch, dinner or as a snack.
Click here to see the full recipe.
Peruvian causa rellena recipe
Peruvian causa rellena is one of South America’s most famous recipes, made not only in Peru but also Chile and Bolivia. It is also known as causa limeña in Lima, or more simply causa. Potato is the main ingredient but each region and chef has their own spin on the recipe.
Check out our classic recipe stuffed with chicken and avocado, but don’t be afraid to experiment with seafood and other ingredients!
Click here to see the full recipe.
Brazilian feijoada recipe
Feijoada (or black bean stew) is one of the most typical dishes from Brazil and its name comes from the word feijão, which means bean in Portuguese. Black beans are a staple in Brazil, and this is often called the national dish of Brazil!
The main ingredients are black beans, salted beef, and pork which are cooked very slowly and served as a stew with rice, leafy greens, and farofa. It is the ultimate comfort food and deserves a good hearty South American red wine to pair with it.
Click here to see the full recipe.
Uruguayan tortas fritas recipe
Tortas fritas are a fried sweet dough sprinkled with sugar, for the ultimate afternoon indulgence in Uruguay and Argentina, and are usually enjoyed with mate!
They are circular shape, around 12-15 cm in diameter, and often have a small hole in the center. Some people prefer their torta frita to be thin and crispy while others will make it thicker and spongy, but that depends on your own taste!
Click here to see the full recipe.
Argentine empanadas recipe
Recipe by Cristina Bruno at Finca Adalgisa
Of all the South American recipes to know, the humble empanada is probably the most important! Found in almost every country in South America, empanadas range from the deep-fried empanadas de jaiba stuffed with crabmeat along the southern coast of Chile, to the flaky pastry of the oven-baked empanada criolla filled with minced beef and olives of Uruguay, or the spicy chicken stew that is characteristic of the empanadas of Bolivia.
However, there is one empanada that’s closer to my heart than the rest and it’s the mouth-watering empanada mendocina. They are cooked in an horno de barro and filled with sliced steak, loads of onion and served with homemade chimichurri sauce — a true classic in Argentine wine country!
Click here to see the full recipe.
Recipe by Héctor Ordenes at Alpasion
Check out Argentine-bred chef Héctor Ordenes’ take on the perfect empanada recipe and a guide on how to make empanadas, Mendoza-style.
Click here to see the full recipe.
Chilean porotos granados recipe
Porotos Granados is a much-loved Chilean dish that’s ideal for a cool autumn evening. It features some of South America’s best and most emblematic flavours, such as beans, pumpkin, sweetcorn and tomatoes.
It’s a wholesome, warm, comforting and fabulously healthy option that is vegan, dairy-free and gluten-free.
Click here to see the full recipe.
Brazilian pão de queijo recipe
Pão de Queijo is quite easy to prepare at home in Brazil. You can simply buy a packet of ready-made mix, add some eggs and bake. In Argentina, you can also just about get away with pre-mixed packets of chipa and add some cheese to it.
But if you live far from Brazil or Argentina, you’ll need to hunt down tapioca flour and a few other essential ingredients to make this delightfully fluffy, gooey – gluten free – cheese bread. A wonderfully indulgent snack for any time of the day!
Click here to see the full recipe.
Mango ceviche with avocado recipe
Ceviche is extremely popular along the Pacific coast of Latin America, particularly in Chile and Peru, and one of the quintessential South American recipes to master!
While this recipe suggests using seabass, any white fish can be used to make this popular dish. You can also play with different ingredients by adding avocado, mango, other fruits and a variety of herbs.
Chile produces fantastic examples of Sauvignon Blanc that have excellent acidity with ripe stone fruits, perfect with this tasty ceviche. Chilean sommelier Raul Diaz suggests his favourite wine to pair with it and shares his take on Chilean ceviche.
Click here to see the full recipe.
Wine pairings for ceviche
If there’s ever an instant Chilean coastal pick-me-up, it’s the comfort and vibrancy of a chilled glass of coastal white with zesty ceviche. Helen J Conway explores the classic ceviche recipe and ideal pairings from Chile’s cool-climate coastal wine regions.
Click here to see the full post.
Pastel de choclo recipe
Chilean sommelier and food lover Raul Diaz shares his favourite recipe for the Chilean classic Pastel de Choclo from his new book Wines and Recipes, and his favourite wine pairing for Pastel de Choclo.
“I remember going with my mother to the local market to buy fresh corn cobs during the summer in Chile. They were huge! Pastel de choclo is an iconic dish back home. This corn pie is an incredible combination of corn paste, beef, chicken, olives, onions, raisins and hard-boiled eggs, with a slightly caramelised crust on the top. It’s simply fantastic.”
Click here to see the full recipe.
Latin American milanesa recipe
The milanesas were brought to the Southern Cone by the Italian immigrants who settled in the Americas, especially in Uruguay and Argentina, during the late nineteenth and early twentieth centuries. As a result, the customs, language and cuisine of these immigrant communities became a part of the local population.
The humble milanesa is the perfect embodiment of how Italian influences became an accepted and celebrated part of national identity in many South American countries.
Click here to see the full recipe.
Argentine chimichurri recipe
Chimichurri is the classic accompaniment to the Argentine asado: drizzle it over your freshly cooked steak, uncork a bottle of Malbec, and you have the recipe for a perfect afternoon.
Chimichirri is made with chopped garlic and herbs and goes well on top of barbecued meat, in a bun with sausages, on grilled cheese or simply anything you throw on the grill!
Click here to see the full recipe.
Bolivian chuflay recipe
Click here to see the full recipe.
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