South American Cuisine
A continent as large and diverse as South America brings cuisines rich in myriad influences. From Inca-influenced potatoes and quinoa in Peru to lamb and venison from the plains of Chile and Argentina, South American cuisine crosses all culinary boundaries--deliciously.See Popular South American Cuisine Recipes
This dish from Uxua hotel chef Aladim Alves traces its roots to the 1970s, when the beaches of Trancoso, Brazil, were a favorite hippie destination. It combines richly flavored Bahian seafood with healthy whole-grain black rice.
Chef Francis Mallman delves into grilling methods like a la plancha -- on a griddle -- in his book.
Tangy feta cheese, a bright herbal pesto, and a crisp bread crumb topping all elevate this tomato-bean stew. It's sensational made with meaty Rancho Gordo giant limas from Peru, silky gigantes, or large limas from the grocery store.
There are many versions of this parsley-based sauce, but this recipe uses cooking oil instead of olive oil to give the sauce a milder flavor.
Chimichurri brightens up many grilled meat dishes in Argentina. Our recipe blends in a touch of cayenne pepper for spice, although you could omit it if you like.
This tangy, buttery, gorgeous soup -- bright red with dende oil -- is Daniel Boulud's riff on a recipe by French chef Claude Troisgros.
Chimichurri is a thick herb sauce found in Argentina cooking. Here it's tucked inside beef burgers prior to grilling.
Brazilians have been cooking up this national dish of spicy black bean stew, known as Feijoada, for more than 300 years.
Chimichurri is an Argentine version of pesto. The cilantro, parsley and mint that make up this easy to make sauce play beautifully with the robust flavor of beef tenderloin. If you don't have shallots, feel free to substitute with an equal amount of yellow onions.
Talk about a fusion of world cuisines! Cubes of avocado are folded into chimichurri--an Argentinean sauce made of chopped parsley, cilantro, garlic, vinegar, and oil--to create a Latin variation on bruschetta, a classic Italian starter.
Argentine empanadas are traditionally made with lard, and then deep-fried. Here, coconut oil makes a more healthful choice.
Meat, vegetables and a side all in one! This multitasking dinner can be on the table in less than 30 minutes.
Chicken, vegetables, and quinoa make for a filling, yet low-calorie, dinner.