Feijoada is a stew of beans with beef and pork. It is commonly prepared in Brazil, Portugal, Angola, Cape Verde, Guinea-Bissau, Mozambique, Timor, Goa, and Macau, where it is also considered a national dish. However, the recipe differs slightly from one country to another. The hearty black bean...

Acarajé or Àkàrà is a type of fritter made from cowpeas. It is found throughout West African, Caribbean, and Brazilian cuisines. The dish is traditionally encountered in Brazil's northeastern state of Bahia, especially in the city of Salvador. This crispy bean and onion cakes (acarajé) are stuffed...

Vatapá is an Afro-Brazilian dish made from bread, shrimp, coconut milk, finely ground peanuts and palm oil mashed into a creamy paste. It is a typical food of Salvador, Bahia and it is also common to the North and Northeast regions of Brazil. Vatapá is often eaten with white rice in other regions...

Moqueca is a Brazilian seafood stew. It is slowly cooked in a terracotta cassole. Moqueca can be made with shrimp or fish as a base with tomatoes, onions, garlic, lime and coriander. The full moqueca meal set is the fish stew, banana da terra stew (same process of stewing the fish but with the...

Feijão Tropeiro is a Brazilian dish from Minas Gerais, made with beans, bacon, sausage, collard greens, eggs and manioc flour. This dish is made from simple, in Brazil easy to find ingredients and is usually made with leftovers. The beans using for this traditional dish is called 'feijao...

Farofa is a traditional Brazilian side dish made with toasted yuca flour/cassava flour. This dish is mainly eaten in Brazil or by the Brazilian diaspora and it’s normally available in Brazilian restaurants all over the world. Farofa can be found commercially produced and packaged but is often...

Coxinha (Portuguese: [koˈʃĩj̃ɐ], little [chicken] thigh) is a popular food in Brazil consisting of chopped or shredded chicken meat, covered in dough, molded into a shape resembling a teardrop, battered and fried. Coxinhas were originally made with a chicken thigh, which its traditional shape is...

Humitas are savory steamed fresh corn cakes made from a mixture of freshly ground corn, onion, garlic, cheese, eggs, and cream, which is placed inside corn husks and steamed. There are many variations of humitas - sweet ones with raisins (humitas dulces), and savory ones with onions and cheese...

Locro is a winter stew dish of corn, beans, potato, pumpkin and beef, considered as one of the national dishes of South American countries. In Argentina it spread from the back to the front Cuyo region to the rest of the country. It is considered a national dish and is often served on May 25, the...

Churrasco is the Portuguese and Spanish name for beef or grilled meat more generally. It is a prominent feature in the cuisine of Brazil, Uruguay and Argentina. The related term churrascaria is mostly understood to be a steakhouse. In Argentina, where this style of cooking developed, churrasco...

Carbonada criolla is a rich Argentinian stew made with beef, tomatoes, potatoes, and corn, sweetened slightly with dried apricots. The dish with loads of unique flavors and textures, is slow cooked to bring organic produce and incredible beef morsels to their maximum tastes. The surprise and...

The milanesa is a South American variation of cotoletta, or schnitzel, where generic types of meat breaded cutlet preparations are known as a milanesa. A milanesa consists of a thin slice of beef, chicken, fish, veal, or sometimes pork. Its name probably reflects an original Milanese preparation,...

Provoleta is an Argentine variant of provolone cheese described as "Argentine pulled-curd Provolone cheese". It is eaten grilled in Argentina and Uruguay. It can be made on a grill, or indoors in a cast-iron pan. The cheese should be firm and able to hold its shape when grilled. It’s a bit like...

The lomito is perhaps as common as the burger on the streets of Argentina. This steak sandwich is made with Argentinian beef, using the filet mignon or eye fillet steak, normally cut thin so it cooks quickly. The completo refers to "completing" the sandwich by loading it up with just about...

An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Southern European, Latin American, and the Philippines cultures. Many cultures have put a spin on the empanada. The recipe descends from the Argentine way of making these little meat pies; the Argentine...

Asado is the technique and the social event of having or attending a barbecue in various South American countries, especially Argentina and Uruguay where it is also a traditional event. An asado usually consists of beef, pork, chicken, chorizo, and morcilla which are cooked on a grill, called a...

Choripán is a type of sandwich with chorizo popular in Argentina, Chile and in many Latin American countries. The name comes from the combination of the names of its ingredients: grilled chorizo sausage and crusty bread such as a pan batido, baguette, or francés. The Argentine choripán consists of...

The Cajun dish Jambalaya is a Creole rice dish of West African, French, and Spanish influence, consisting mainly of meat and vegetables mixed with rice. Traditionally, the meat includes sausage of some sort, often a smoked meat such as andouille, along with pork or chicken and seafood, such as...

Cajun or Creole chicken stew is a one pot dish with a whole chicken, roux, onion, green bell pepper, celery, carrot, cayenne, and scallions, all Creole seasoning.The dish is easy, aromatic and flavorful with a thick rich tomato-based sauce. This comforting, simple stew is a Cajun home cooked dish...

The muffuletta or muffaletta is both a type of round Sicilian sesame bread and a popular sandwich that originated among Italian immigrants in New Orleans, Louisiana, using the same bread. This classic New Orleans sandwich combines a homemade olive salad with layers of thin-sliced Italian cold cuts....