From Asado to Taco
Let's get one thing out of the way: there is no South American cuisine. The continent is made up of 19 countries and, with all its different culinary traditions, ingredients and cooking techniques, is so diverse, dynamic and colourful that it is not possible to speak of one South American cuisine. The historic culinary influences of European conquerors and immigrants as well as African slaves, paired with the traditions of the continent’s ancient local cultures, resulted in countless unique dishes.
Colorful variety and culinary traditions
In the north, Mexican cuisine has great influence. Tacos, enchiladas, tortillas, guacamole and chilli have already conquered the whole world. The Caribbean’s fruity and spicy cuisine is also popular worldwide thanks to its unconventional combinations, exotic spices and cheeky heat. Peru’s best-known culinary export hit is ceviche, raw fish marinated with citrus fruits, spices and onions. The marinade is called “Leche de Tigre”, tiger milk, and is often refined with chilli, ginger, coriander and other flavours. In Argentina, Chile or Uruguay, steaks, skewers and other meat specialities are on the menu.
Stars of the South American kitchen
Peruvian, Chilean, Brazilian and Argentinan national cuisines have also featured in the media more often in recent years. Celebrity chefs such as Alex Atala, Virgilio Martínez or Rodolfo Guzmán are currently among the best in the world and are creating an international sensation. South American cuisine is becoming ubiquitous. Soon it will have established itself internationally in the same way as Chinese, Thai or Indian food.
Chilli is an integral part of every country's cuisine in South America. Of course, not every meal is hot and spicy, but chilli is the most striking ingredient in sauces, marinades and stews. The chilli obsession knows no limits. Countless different varieties in all colours, shapes and sizes, with different level of heat, fruitiness and taste enrich this cuisine in a spicy way.
