1. Here, There, Everywhere – South America’s Empanadas or Salteñas

All over South America, you can find variations on empanadas (known as salteñas in Bolivia). Empanadas are basically baked or fried pastries stuffed with various fillers, ranging from fruit to cheese to meat. Found in Venezuela, Argentina, Chile, Bolivia and Colombia, empanadas are perhaps the most international of the local foods of South America; however, the country variations are quite distinct, each personalizing their take on the tasty dish. For instance, the dough for Argentinian empanadas is commonly made with wheat flour, and the filling selection includes beef, chicken, fish, ham, or a white sauce made with sweet corn, called humita. In Colombia, the dough for empanadas is commonly made with corn or potato flour, and the filling selection often consists of beef, potatoes, rice, or peanuts and is topped with Picante or Aji, spicy sauces to give a bit of a kick. Every country puts a twist on this delectable dish, so you must try them all!

2. Colombia’s Ajiaco

Ajiaco is a hearty potato soup made from two or three different types of potatoes. Variations upon the ajiaco recipe often combine corn on the cob with pieces of chicken, the potato of course, chopped in chunky pieces, and a touch of guasca, an aromatic herb and a staple of Colombian cuisine. With a broth of capers and avocado mixed in heavy cream, ajiaco fills the belly with a warm, zesty meal, making the soup one of Colombia’s most loved comfort foods.

3. Peru’s Ceviche

Peru’s national dish can also be found throughout South America with various local touches. As a centuries-old worst kept secret, ceviche is typically made from fresh seafood, marinated in a sauce of chili peppers and lemon juice. Ceviche is often served alongside corn on the cob or sweet potatoes in Peru, and in Ecuador, onion is laid on thick, and the dish is commonly served with nuts or popcorn.

4. Argentina’s Parrillada

If you’re a vegetarian, you might want to steer clear of Parrillada; if you’re a meat-lover, welcome to a glutton’s paradise. Parrillada is an incredibly popular dish in both Argentina and Uruguay and consists of a spread of grilled meats, often including beef, chicken or sausage. The meats are slowly grilled or roasted and are often served communally on a platter. If you order a Parrillada Mixta, you’ll receive a selection of various meats, including all the above mentioned, as well as some less common meats.

5. Venezuela’s Arepas

A local favorite in both Venezuela and Colombia, arepas are round, flat, unleavened bread, somewhat pancake-like in appearance and texture, which are made from a combination of cornmeal, salt and water. Though commonly fried, arepas can be baked or grilled as well. Again, local variations appear throughout the region, but arepas are traditionally filled or topped with fish, meat, cheese, eggs or salad.

6. Paraguay’s Chipas

Not to be confused with chips (although somewhat similar in that they’re most certainly a popular snack), chipas are a favorite in both Paraguay and Argentina and can be bought at every street vendor. Chipas are essentially cheese bread bites, made from cornmeal, corn flour, or tapioca flour. Often baked on banana leaves in mud ovens, these small balls of cheese bread are one of the most irresistible local foods of South America.

7. Ecuador’s Patacones (also Known as Tostones or Tachinos)

Patacones, tostones or tachinos are not only popular in Ecuador, but in parts of Colombia and Venezuela as well. Patacones are thick slices of ripe green plantains that are twice fried, and are often eaten as either a tasty side dish or as sandwich filler. Patacones are often served in combination with a special sauce or they can be used alongside chicken, beef and vegetables in the making of sandwiches.

South American foods are beyond delicious and will most definitely be an essential factor of the amazing experience this continent offers. Which tickle your taste buds most?