South American cuisine/American Food

South American cuisine has many influences, due to the ethnic fusion of South America. The most characteristic are Native American, African, Spanish, Italian, Portuguese, and Indian-South Asian. However, there is a mix of European, North American, and indigenous cuisines. The customs and food products greatly vary according to the physically distinct regions.

The Amazon basin of South America provides a plethora of fresh fish and tropical fruits. The Pacific Ocean provides a large amount of seafood, such as king crab (typically caught at the southern end of the continent), lobster (found in great quantities from the Juan Fernández Islands), and Antarctic krill, which was recently discovered. Tuna and tropical fish are caught all around the continent but are notably found in abundance near Easter Island. The many plains on this continent make it rich for growing foods like cereals, potatoes and quinoa. In the Patagonia region in the south of Argentina, many people raise sheep and cattle.

 

In Brazil, a traditional dish is the feijoada, a stew consisting of beans with beef and pork. Rice and beans is also very common in Brazil. Peruvian cuisine is largely influenced by traditional Incan culture (see Incan cuisine). The consumption of carne asada is widespread throughout much of the continent. It is popular to grill in the open air as in asado or churrasco. Shredded beef is common throughout South America and Latin America and is served with a variety of foods.rice cake

 

The food of the Andes is highly influenced by the indigenous peoples. The principal foods continue to be corn, potatoes and other tubers. The meats most characteristic of this zone are the llama (Peru) and the Guinea pig (Chile, Bolivia, Peru, Argentina, Colombia). In areas where there is fresh water, trout is consumed. Chupe Andino refers to various stews and soups that are prepared in the Andes mountains region. One of the most important drinks is chicha. Important dishes include humitas, locro, chanfaina, arepas, quimbolitos (dessert tamales), and peppers. A famous dish from the Peruvian Andes is pachamanca. From the mixture of German, native cuisine, and the Chiloe Archipelago in the southern Andes comes valdiviano and curanto.fried shrimp street food