Bandeja paisa, with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is a typical meal popular in Colombian cuisine. The main characteristic of this dish is the generous amount and variety of food: Red beans cooked with pork, white rice, carne molida (ground meat),...

Ajiaco is a soup common to Colombia, Cuba, and Peru. The dish is especially popular in Bogotá, Colombia, being called Ajiaco santafereño, where it is typically made with chicken, three varieties of potatoes, and the herb Galinsoga parviflora, known locally as guasca or guascas. In Cuba, ajiaco is...

Picada or Picada Colombiana is a Colombian cuisine dish prepared with pieces of steak, chicken, arepa, potato, yuca (cassava), morcilla, chorizo, and plantain. The ingredients are usually fried. The word picada means chopped in Spanish. Often served on large platters, picadas are usually served at...

Sudado de pollo is a chicken stew of traditional Colombian cuisine, that Colombians eat weekly, very popular in Colombia, also in Peru. Stews are the type of food that people eat the most in Colombia, especially at lunch time and they always serve them with a side of white rice and avocado. The...

Sudado de Carne Res is a very popular dish in Colombia, is very easy to make and delicious over white rice with avocado on the side. Every Colombian home makes a sudado dish a least once a week. Sudados can also be made with pork or chicken. Potatoes, cassava and plantain, onions and garlic and...

Machas a la parmesana consists of razor clams topped with parmesan cheese quickly braked together in the oven. A little bit of white wine and spices can be added to give it an extra little kick.The Machas a la Parmesana is definitely a chilean food worth trying.

The loco is a hard white shellfish or a rare type of mollusksthat needs to be pounded over ashes to soften it up before cooking it. Locos are slowly cooked in water until they are bland, then served lukewarm over a bed of lettuce salad, diced potatoes and mayonnaise . It is a delicate and soft...

Porotos granados is a traditional Chilean countryside stew made mainly of ripe Cranberry beans, maize kernels and squash. Other common ingredients are onions, and herbs such as cumin, basil and oregano. Pumpkin is also used in some recipes.

Chile Curanto is an authentically Chilean dish originating on the Archipelago of Chiloé. Historically this meal was made by digging a hole about 1 ½ yards deep, putting in red hot stones that were heated in a bonfire and then adding in an assortment of seafood, meats and vegetables. This was then...

Lithodes Antarcticus / Santolla, also known as the southern king crab, Chilean king crab or centolla is a species of king crab, found off southern South America, including the offshore Falkland Islands. Chilean king crab meat is a specialty of Chile. The brilliant bright red and pure white colors...

A completo is Chile’s hot dog. It’s a popular street food dish that’s even larger than American-style hot dogs. Completo translates to “complete” in Spanish, a completo hotdog comes “completely” with all variety of fixings, including mayo, tomatoes, onions, pickles, and sauerkraut. The roll is...

Chacarero is a Chilean sandwich made with thinly sliced churrasco-style steak, or lomito-style pork on a round roll with tomatoes, green beans and green chili pepper.It is one of the many varieties of sandwich served in Chilean fuentes de soda, or schoperías, restaurants equivalent to the British...

Chorrillana is a dish consisting of a plate of french fries topped with different types of sliced meat, sausages, finely cut onion and other ingredients. Most commonly scrambled or fried eggs, and fried onions. Because of its large size, it is usually served as a dish to share. There are several...

Pichanga is a simple Chilean dish that is usually served in traditional eateries across the country. It consists of a mixture of pickled food items diced ham or salami, a variety of pickles, different types of cheese, olives and salami olives, tomatoes, and avocados. All cooked in vinegar, canola...

Cazuela is homemade stew with beef, chicken, corn, rice and potatoes. It receives its name from the cazuela (Spanish for cooking pot) - traditionally, often shallow and of unglazed earthenware. Cazuela is a typical dish of Chile. The most common types are made of chicken or beef, but there are also...

Empanadas are crescent-shaped, savory pastries made of dough and filled with a variety of ingredients. The filling varies greatly, and can include anything from beef, chicken, pork, tuna, shellfish, cheese, and / or vegetables, seasoned vibrantly, then baked or fried to perfection. The most common...

Pastel de choclo is a beef and corn casserole that is a very traditional and popular dish in Chile. Lots of different flavors, like beef and onions, raisins, olives, and roasted chicken, go into the body of the casserole, and the whole thing is topped off with a thick layer of creamed choclo corn.

Bolinhos de bacalhau is Brazialian Codfish balls. The dish is typically made from a mixture of potatoes, bacalhau (codfish), eggs, parsley, onion and sometimes a hint of nutmeg. The bolinhos or pastéis de bacalhau are deep fried and served hot or cold before meals as an appetizer or as a meal...

Frango a passarinho means chicken fried pieces as one fries a small bird, because the chicken is cut into small pieces. This Brazilian fried chicken bites are super crunchy small cuts of chicken deep fried in oil and topped with a mixture of toasted garlic, olive oil, and parsley. It goes perfectly...

Empadão de Frango is a classic Brazilian chicken pot pie, made with shredded chicken and vegetables and a buttery/flaky crust and loaded with a moist (but firm) chicken filling. This chicken pie is great as a snack, or as a whole meal, with some soup or salad in Brazil. This savory chicken pie is...