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South American cuisine is characterized by an abundance of natural meat, fried on special grills over coals. Such dishes are prepared for both lunch and dinner. The most consumed meats are beef and pork.

Consumption of first courses is limited. As for snacks, various vegetables in their natural form are in demand, especially tomatoes, red peppers, red beans, vegetable salads, crabs, shrimp, raw smoked sausage, and ham. Salads are dressed only with olive oil or a special dressing; mayonnaise and sour cream are not used for dressing salads.

As already mentioned, as second courses, meat fried over coals is most often consumed and sometimes, although rarely, fish prepared in the same way. The meat is fried according to individual tastes - both until fully cooked and half cooked. Popular dishes include, for example, baked small intestines and meat sausages such as Georgian kupaty. The minced meat for them is made from well-chopped beef with a knife, mixed with small pieces of lard, onions, pepper, cinnamon, and cloves. These sausages are fried over coals in a suspended form. There is another interesting dish that could be given the name of hot cold cuts: kidneys (whole), pieces of liver, beef and veal weighing 100 g each are fried on a rasper (at least 400 g for the entire portion).

Latin Americans also love stews, such as stir-fries. Here's how it's prepared: pieces of beef or pork are first fried and then simmered until tender with red beans and smoked sausage in tomato sauce with red ground pepper.

The side dish is usually served separately and is made from red beans, green beans, zucchini, cauliflower, red cabbage, asparagus, carrots, beets, spinach, palm sprouts, fried potatoes or mashed potatoes. Of the cereal side dishes, only rice is recognized. In a number of countries, dishes and side dishes made from corn are held in high esteem. Sometimes noodles are also used as a side dish for meat, and noodles with spicy cheese are a very popular dish. Side dishes are seasoned only with butter.

Lunches and dinners are usually plentiful and satisfying. But breakfasts are usually not burdensome: they consist of butter, jam or preserves, crispy rolls, coffee with milk. Sometimes breakfast is supplemented with fruit juices, fruits, and sharp cheese. It should be noted that Latin Americans like their coffee sweet (at least 3-4 pieces of sugar per cup), and hot milk is served separately with coffee. Black coffee is a must for lunch and dinner.

Each country in South America has its own characteristics.

Argentine cuisine, for example, consumes large amounts of meat, especially beef. Bife (steak), currasco (roast beef) are its main dishes. Meat and fish for second courses are not breaded.

European vegetables and fruits here coexist with exotic ones: peaches, apricots, and melons are served with pineapples, avoca and carassal. Among vegetables, sweet potato is especially prized. Tender corn cobs are the national dish of Argentina, as well as throughout Latin America.

The country produces a lot of cheese. Here you can try not only all the main French, Swiss, Italian and English varieties, but also typically Argentine tafi, tandia, etc. Desserts are basically the same as in Europe. Quince jelly is very popular.

The national drink is mate, which is prepared from the leaves of the plexi tree. It is drunk at family celebrations, friendly meetings and during business conversations. This drink is as characteristic of Argentina as coffee is of Brazil. In addition, fresh sweet sugar cane juice - panosha - is widespread.

Argentines have a light breakfast: butter, a bun, hot cheese, fruit and fruit juices, jam or preserves, black coffee with hot milk, which is served separately. First courses are consumed here on a limited basis. After lunch and dinner, Argentines drink strong black coffee.

Bolivian cuisine has many similarities with the cuisine of Chile and Peru. Purely national dishes include, first of all, lada - very thick soups. The most common second course is plateau paseno. It is made from corn, beans, fried cheese, potatoes and tunta (a special type of potato that grows on the high plateaus) and served with hot sauce. Before eating, drink a glass of beer.

Coffee with milk is often drunk with mazako. Mazaco is made from bananas, cheese or dried beef, very common in Chile.

Bolivia has a lot of river and lake fish, from which they prepare quite tasty dishes. A very original dish - coneyo estirado - made from rabbit. The rabbit carcass is greatly stretched, which gives the meat a delicate taste.

Brazilian cuisine is a kind of gastronomic synthesis, formed under the influence of many national cuisines. Brazilian cuisine began to emerge in 1500, after the Portuguese navigator Pedro Cabral landed on the coast of Brazil and declared the land he discovered to be the possession of Portugal. That was the time of the height of maritime expansion: Portuguese sailors landed in Africa, India, China and other countries of the East, from where they exported exotic spices, seasonings and fruits previously unknown to Europe. Portuguese cuisine, considered the most refined in Europe, had a great influence on the formation of colonial cuisines. The Portuguese imported new food products (wheat, vegetable oil, wine, etc.) to Brazil, improved cooking techniques, and boldly experimented, including local exotic products in their menu, such as cassava, which served as the main food of local residents.

Of the indigenous cuisines of Brazil, the most famous is the cuisine of the northern state of Pará. One of her masterpieces is duck in tukupi - a dish that irrefutably testifies to the culinary talent of the Aboriginal people. The fact is that tucupi is prepared from cassava juice, which is extremely poisonous, since its main component is hydrocyanic acid: just take a sip and a person dies within an hour. The Indians learned to neutralize the toxic effects of juice through prolonged heat treatment, turning it into a culinary delicacy.

Brazilian cuisine from the northern region is characterized by the use of fish, fruits, roots and herbs. The dominant fruits are exotic ones - tangerines, caju, guava, arasa, graviola, genipapó, melancia, cupuaçu, bacuri, tukuma, jambo, taperiba, pequia, acai and others. Juices, compotes, marmalade, all kinds of mousses, jellies and much more are made from them; in addition, they are used as additional components of dishes.

Africa has also had a huge influence on Brazilian cuisine. Plantations of the main agricultural crop - sugar cane - required a large amount of labor, therefore, from the end of the 17th century. the import of slaves from the Dark Continent increased. Gradually, the national Brazilian cuisine was replenished with products accepted for consumption in Africa: palm oil, coconut milk, sweet potatoes, beans, various types of peppers, kiabo, shrimp, etc. The low plateau in the state of Bahia is a unique illustration of the influence of African culinary traditions on the formation of Brazilian cuisine , the birthplace of such dishes as vatapa, karuru and others invented during the slave system.

In the inland arid regions of Brazil - the sertans - they prefer dishes made from dried meat, as well as cassava. At the end of the 16th - beginning of the 17th centuries. The central-western region and the southeastern state of Minas Gerais were conquered by the Paulian Baideirantes, tireless gold hunters. The inhabitants of the state of Minas Gerais, most of them pastoralists, had to constantly roam from place to place and eat without spending much effort and time on cooking. Therefore, their diet included dishes such as tutu, cracklings, meat in a pot, flour dishes and wild bean dishes. Typical foods for this region are beef and chicken, but pork is especially preferred here. Dishes made from cassava flour and corn, white cabbage, pumpkin and other vegetables, fruits and herbs are widespread. Dishes with a lot of liquid are popular - “cow in the quagmire”, beef brisket in cassava broth, chicken in lentil sauce, etc. Having completed the “golden” cycle in Minas Gerais, the bandeirants set off to conquer the vast southern plains, where the conquistadors ruled.

The first Gauchos came from a mixture of Indian, Spanish and Portuguese blood. Spending most of their lives outdoors, the Gauchos did not have enough time and all the necessary conditions to prepare themselves gourmet food. Their favorite food was shurrasko - charcoal-grilled meat. It was roasted directly in the coals or, when time allowed, skewered on a wooden spit. The metal grills and skewers of modern braziers have replaced the primitive method of roasting meat, but the principle and ingredients remain the same: meat, salt and fire.

Along with regions where culinary traditions have already fully developed, there are also those in Brazil that are still in their infancy. The latter includes the cuisine of the southern region, the formation of which was facilitated by immigrants from Italy and Germany, and the cuisine of the state of Sao Paulo, influenced by Italian immigrants. The cuisine of the state of Sao Paulo is simple and unpretentious. It widely uses aromatic seasonings, cassava, corn, corn and rice flour, and pork. Among her most famous dishes are virado a paulista, suckling pig with baby coconut, and rice with sua (pig tenderloin).

And of course, in all Brazilian regions, the national drink is especially popular - coffee, the intricacies of which the locals are very successful in preparing.

Cattle breeding, especially in the south, is one of the main sectors of the Brazilian economy. Raising pigs, sheep, goats and poultry makes it possible to prepare a variety of delicious dishes. Along the Atlantic coast and in the rivers of Brazil there is a lot of fish - all the species found in Europe, and some that are characteristic only of this country, but no less tasty. Dishes made from monkey, crocodile and even water snake meat are quite common in the country. In the Amazon, turtle fat is used; turtle eggs are consumed in large quantities, and only yellow ones.

National dishes of Brazilian cuisine include the following: watana (fish stew), churrasco (spit-roasted meat), feijoada (meat with beans and leafy greens), peru asado (stuffed roasted turkey), shutu (mashed beans with cassava flour ).

In addition to meat and fish, Brazilians eat a lot of vegetables, as well as rice, coconut, and capsu nuts. As a rule, the dishes are very spicy, as the cooks do not spare all kinds of seasonings. Sugar is used in large quantities to make dessert.

Brazil ranks one of the first places in the world in cocoa production. This product is very common in its natural form and in the form of chocolate.

Brazil is the world's main producer of coffee, so it is not surprising that this drink is consumed at any time of the day. Coffee is drunk in the morning during breakfast, after lunch and dinner.

Venezuelan cuisine is similar to Brazilian cuisine. The most popular meats are beef and pork. As in other Latin American countries, consumption of first courses is limited. Among appetizers, the most popular are vegetables in their natural form (especially tomatoes, red peppers, red beans, vegetable salads, crabs, shrimp, ham, smoked sausage).

The most common second courses are beef and fish fried over charcoal. Meat and fish for second courses are not breaded. The most common Venezuelan dish is ervido (vegetable soup with beef or chicken). People often prepare pies from corn flour with meat, ham, plums, grapes, hard-boiled eggs wrapped in banana leaves (called “allaka”), and black bean dishes called karaotes. Pancakes called kashana and arepa bread are baked from corn flour, and huge thin crispy caza-be biscuits are made from cassava.

The country is home to a land turtle with very tasty meat - morroca. It is fried and prepared as a stew.

Lunch and dinner always end with black coffee.

Colombian cuisine is characterized by a large number of soups seasoned with various herbs and dishes made from six types of bananas. Soups are prepared in a rather unique way. Here's how to cook potato soup: first, add the first portion of potatoes to the chicken broth and boil it until a puree-like mass is obtained. Then add sliced ​​potatoes and season the soup with herbs that taste like mint. Sancomo soup is popular on the Pacific coast, the main component of which is one of the six varieties of bananas - green, characterized by mealiness, and therefore in many cases replacing potatoes.

In Colombia they eat the eggs of the tuan, a large lizard, and fried termites.

Argentine and, to a lesser extent, Brazilian cuisine are common in Paraguay. There is plenty of game here, especially wild turkeys and partridges. Corn grows in three varieties: white, red and hard. Hard corn is used to make locro, which is common throughout almost all of South America. Popular dishes include bori-bori (large meatballs of corn and meat placed in broth) and gupzo (pieces of meat with rice).

Paraguayans love oranges and bananas and eat them in large quantities. At 10 o'clock in the morning, i.e. between breakfast and lunch, it is customary to eat steak with an egg boiled “in a bag”.

Peruvian cuisine is considered one of the most diverse in Latin America and is characterized primarily by the abundant use of hot red peppers. A very popular dish is papa ala huancaina - white cheese diluted with milk, pepper, onion, salt, egg yolk, lemon and orange juice, and vegetable oil.

The original national dish is sevishche. This is raw fish, sprinkled with lemon juice, seasoned with pepper and corn. Dishes made from white beans are popular, and fish and partridge are highly prized.

The meat is used chilled and steamed. Meat and fish products intended for frying are not breaded.

Purple corn grows in Peru. A compote is made from it - maza-marra morada, and a low-alcohol drink is prepared, which often replaces wine.

Beans are widely used to prepare dessert. It is used to make a sweet dish, blancanse, which is very popular with children.

Uruguay's cuisine is very similar to Argentine and Brazilian cuisine. The national dish is Creole zapollo. It is prepared like this: cut off the top of the pumpkin in the form of a lid, free the pumpkin from seeds and fibers, fill it with meat, vegetables, fruits and boil it in this form (the shell to some extent replaces the vessel).

The national drink is mate. It is consumed at any time of the day and in surprisingly large quantities, eaten with small toasted biscuits sprinkled with sugar.

Chilean cuisine. The most original cuisine of South America is Chilean, but it offers many dishes that are unusual for Europeans. The recipes for most of them are not the subject of the chef’s thoughts, but are caused by the need to prepare hearty food.

The first feature of this cuisine is the abundance of dishes made from beans, onions and garlic. These nutritious and juicy dishes are especially popular.

The second feature is the preparation of a variety of dishes from fish, lobsters, mussels, shrimp, sea urchins and algae. The latter are used to prepare soup and puree. The iodine contained in these plants gives dishes a unique taste and smell.

Chilean cuisine combines Spanish culinary traditions and the traditions of the original population of Chile - the Araucano Indians. The Spanish conquerors brought with them wheat, pigs, cows and chickens. These products and the Indian heritage in the form of potatoes, corn and beans form the basis of most typical Chilean dishes.

During the colonial era, dishes such as umitas (boiled corn paste wrapped in corn leaves), lokro (stew with vegetables), and charkikan (roast of dried meat, potatoes, beans and garlic) were very popular. The appearance of dishes made from Cochayuyo seaweed dates back to the same time.

There were three types of bread: tortilla (corn tortilla), Spanish butter bread and unleavened Chilean bread. Fruits were widely consumed: chirimoya, frutilya (a type of strawberry), lucumas (fruits of a South American tree similar to apples). Chilean cuisine, like Mexican cuisine, owes its development after the Spanish conquest primarily to the monks, who experimented a lot with local recipes and imported products.

Later, Chilean cuisine was influenced by the gastronomic traditions of countries such as France, Germany, England and Italy. Thanks to this influence, the local culinary art is the most “European” in all of Latin America. meat gastronomic south american cuisine

Traditional Chilean dishes include cazuela (a stew of meat, rice, potatoes and corn), pastel de choclo (a stew of corn, chicken, beef, olives and vegetables). Traditional appetizers include empanadas (cornmeal pies filled with cheese, meat or seafood), churrascos (corn tortillas stuffed with meat) and chacareros (a dish made with meat, tomatoes, chili peppers and peas). A vegetarian alternative to these snacks are sandwiches with avocado and tomato paste.

Dishes made from meat fried on a grill are widespread. A signature Chilean recipe is lomo a lo pobre (“poor man's steak” - a stew with scrambled eggs and fried potatoes).

Chile has one of the richest assortments of seafood and fish, which are steamed or grilled. Along with seafood and fish that are common in other countries (salmon, sea bass, sea urchins, eels, oysters, octopus, crabs, lobsters, squid, etc.), in Chile they catch shellfish that has no analogues in European cuisine (“picoroco” ", "piure").

Traditional seafood dishes include: mariscal (thick seafood soup), ceviche (marinated fish or shellfish, served chilled), manchas a la parmigiana (shells baked in Parmesan cheese). Particularly popular are chupe (meat or seafood stew) and curanto (a dish of fish, shellfish, various types of meat and potatoes).

The confectionery art of Chile is represented by such recipes as alfajor (honey gingerbread), leche asada (caramelized milk dessert), masedonia (fruit in syrup), arroz con leche (rice cooked in milk with sugar and cinnamon, served chilled).

No Chilean feast is complete without wine. Chile owns large vineyards located between the ocean coast and the Andes. On the rich soil of volcanic origin, grapes grow that are not inferior in quality to the best European analogues. Excellent wines from the Concha and Toro, Melchor, and Santa Carolina vineyards are becoming increasingly popular all over the world.

Chileans eat a lot of fish, especially congrio (conger eel), eat all kinds of empanadas (pates), love first courses, of which cazuela de ave (strong chicken broth) and cerga (milk-bread soup with a hard-boiled egg cut into quarters) are very popular. .

Sharukn is dried meat, ground or cut into wide strips. It is the basis of many dishes, in particular scrambled eggs, a very common dish here.

The country has a large selection of all kinds of sweets. Particularly loved are cakes and large pastries, which are prepared with sugar, nuts, jam, milk, yolks and thick palm honey.

Ecuadorian cuisine consists of nutritious and spicy soups, extensive use of corn and spices. Among the most common soups are caldo de patok - a soup made from beef legs, timbushka - a soup that includes whole boiled potatoes, cabbage and groundnut sauce, samcono - beef or chicken broth with upca (a type of potato) and parsley, arrez de sibada - soup made from crushed rice grains.

The most popular dish made from corn is choclotanda (a pie made from corn flour, milk and cheese). It is cut into pieces, then wrapped in corn leaves and served as such.

All along the Pacific coast you can try the famous ceviche fish, which is eaten raw, sprinkled with lemon juice and a lot of pepper. In Ecuador, it is served with roasted corn kernels.

Cuban cuisine. Cuban cuisine borrows meat dishes from Spanish; from African - vegetables, green bananas and a very sweet coconut dessert; from Chinese - rice. Rice, or arroz, - this name hides two dishes - simply boiled “white rice” or the same rice with black beans, olive oil and various seasonings.

Cubans eat a lot and, although their dinner often lacks the first dish and compote, both of these dishes are more than made up for by the second - both in portion size and calorie content.

The most popular meat is pork, mainly stewed with spicy sauces. Cubans are generally big fans of spicy food.

To prepare national dishes, they use ground red and black pepper, red capsicum, curry powder, bay leaf, cinnamon, garlic, tomato puree, lemon juice, rosemary leaves, cognac, natural white wine, vinegar, mayonnaise, and olives. Although they consume many different spices, they are nevertheless very reserved about salt. Cubans love beans, corn, and cassava.

Meat and fish dishes are garnished with vegetables, tomatoes, cucumbers, capsicums, green peas, green beans and potatoes. Such dishes are usually seasoned with onions, pieces of ham, garlic, peppers and tomatoes. Cubans love fried eggs with rice and ripe bananas.

A popular dish is karki meshada (stuffed meat). In a large piece of beef, make slits with the tip of a knife and put pieces of ham and hard-boiled eggs into them. After this, the meat is boiled over high heat with onions, orange juice, butter, and garlic.

Vegetables and fruits never leave the Cuban table. They are eaten both in their natural form and as salads. Salads are prepared depending on the time of year, combining apples, grapes, pineapples, and bananas. Fill them with mayonnaise, condensed milk or whipped cream.

Large, very firm green bananas are popular. They are boiled, then carefully beaten to soften them, and eaten for dessert.

Cubans prefer coffee for hot drinks, and fruit and mineral water and juices for cold drinks.

Sh from cold appetizers: butter with cheese; smoked sausages, boiled pork, homemade Ukrainian sausage; green salad, vegetable salad; natural tomatoes, natural bell peppers; peppers stuffed with vegetables; fried chicken, turkey;

Sh from the first courses: soup-kharcho; Ukrainian borscht; pickle; puree soups: pea, poultry or game, crab or shrimp; meat okroshka;

Sh from the second courses: chicken tobacco, shish kebab, basturma, kupaty, lula-kebab, tava-kebab, roast beef, languette, steak, escalope, grilled over coals; cue balls in Kiev style; Chicken Kiev; homemade roast in pots, beef stroganoff, chakhokhbili, pilaf, goulash;

Ш for dessert: fresh fruits and berries; compotes from fresh fruits and berries; jellies, mousses, creams; puddings, cakes; ice cream; iced coffee

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I think when it comes to American food, almost every person has images of fast food or other heavy and filling food in their head.

However, in this article I want to talk not only about the famous burgers, but also about other popular dishes in different parts of the States.

The most popular dishes in the USA

The United States is a large and multinational country. Of course, in different parts of the country, cooking recipes have their own variations, but these are the ones that are popular in all corners:

• Barbecue. The word has already become a household word: it is a method of preparation, a proper name for a dish, and even an option for family leisure. You can try barbecue in any state, although it is believed that it is made best in Texas. The dish can be tasted not only in a restaurant, but you can also buy meat at the market or in a store and fry it outdoors. My advice is to host the barbecue yourself. It's always available: parks and beaches in the US often have barbecue tables.

  
  
  
  

  Cuisine of the Central States

  The cuisine of the central states is heavily influenced by Europe. , England - many immigrants from there went to the USA and settled in Kentucky, Tennessee and Alabama. These areas have fertile soil, which allowed immigrants to set up many of their plantations. One of the plants that has become firmly established in the life of both the central regions and the entire country is corn. But in the central region they also eat meat, don’t think so :). So here's what you can try:

  
  
  
  
  

  Cuisine of the American Southwest

  Speaking about the cuisine of the south and west, one cannot fail to note that it has absorbed the influence of Latin American countries. Even in Mexico they say that all the best chefs have long left for America. Spicy food, meat, stewed vegetables are the main components of the cuisine of these states.

  
  
  
  

  Cuisine of the Northeastern USA

  Here the influence of Mexican gastronomic traditions is practically not felt. Seafood, baked goods and vegetables are in favor:

  
  
  

  I would like to highlight New York cuisine separately in a conversation about the culinary traditions of the northeastern states. She absorbed the trends of the Old World, Latin America, and Africa. - a city and state in which new culinary establishments are constantly appearing, aimed at completely different consumers. Here you can find a vegan cafe, restaurants from around the world (Italian, Chinese, Russian cuisine, etc.), numerous markets, and trendy gastropubs. However, there are dishes that, in all this variety of different cuisines and places, are associated specifically with New York. Such dishes are loved and prepared all over the world, but the best place to try them is:

  
  
  

  Drinks

  America is the birthplace of a huge number of drinks, which later became part of the culture of the country (and, by the way, not only the USA). The most popular of them are:

  
  

  What else to try

  While I am in the USA, many friends ask me to bring or send them various goodies that are not sold in Russia or Europe. And, of course, being at home, I also miss the unusual tastes of store-bought chocolates and cookies.

  

  For example, here you can find Oreo cookies with double chocolate or mint; Kit-Kat with peanut butter and fruit filling. I also recommend trying Milka chocolate with M&M'S; popcorn with caramel, cheese, bacon, candy or cheeseburger flavors; chocolate Wonka Words - famous dragees from the Wonka Company (just like in the film about Willy Wonka).

  Food prices

  Prices for groceries and prepared meals depend, firstly, on the state, and secondly, on the location. As for the state, prices are lower in the central states of America (Kansas, Utah, Wyoming and Nebraska, Alabama). The most expensive are New York and. In terms of location, the cheapest options are day markets and markets, as well as supermarkets. The average check in the store is 30–50 USD. Naturally, it is more expensive in restaurants and cafes.

NATIONAL RECIPES

SOUTH AMERICA

I ate and my heart became better.
Argentine proverb

Dish in a pot

The Spaniards came here with camp kitchens. Olya, a soup-like dish in pots, was smoking in their cauldrons. What the Indians subsequently adopted from the conquerors was not the refined food of the Spanish court. It was simple soldier's food - coarse, but plentiful.
The one-pot dish has become a national dish, almost a staple in many South American cuisines. Some call it puchero, others call it cosida or fabada or caldo, cacerola, feyoada, pote. An obligatory part of this dish is spices and, above all, picantes and anticuchos marinades. They stimulate appetite and promote digestion.

Puchero Argentino - Argentine dish in a pot
250 g beef brisket, 125 g lamb, 1/2 kg chicken, 125 g garlic sausage, 100 g bacon, 250 g yellow peas or ripe beans, 300 g coarsely chopped white cabbage, 3-4 onions, 150 g carrots, 1 root celery, diced, 4 seeded sweet peppers, cut into quarters, 500 g peeled potatoes, 1 tender cob of maize. 250 g quartered and peeled tomatoes, salt, 8 peppercorns, 1/2 teaspoon marjoram, 1-2 cloves garlic (optional).
Pour water over peas or pre-softened white beans, add bacon and sausage and put on fire. Place lamb and beef in another pan and cook. A few minutes after boiling, add spices and chicken. When the meat is almost ready, add vegetables (tomatoes last). When everything is soft (the vegetables should not be overcooked), cut the meat and sausage into slices, and divide the chicken into pieces. Place everything on a large heated dish. Serve vegetables as a side dish.
Argentines serve this dish with sauce in a separate gravy boat.

Mate - Paraguayan tea

Mate is drunk before any work, before bed and before meals. At the same time, you should sit in front of a flickering fire, listen to a guitar and feel the expanse of the prairie behind you. If you find yourself in such an environment, you will have no time to think about the question: does mate help digestion?
Mate is sipped through thin straws from a calibasse vessel made from dried pumpkin.
Argentines love the long sausage chorisso, churrasco - cubes of sliced ​​meat grilled over charcoal, and chinjuline (fried beef intestine), which is finger-licking good. But the tastiest thing, of course, is bull meat roasted on a spit.

Argentine pepper pot
750 g beef, 125 g bacon, 5 onions, 4 sweet peppers, 1 clove garlic, 1/2 cup vegetable oil, 1 sprig of thyme, 1 tbsp. a spoonful of ground red pepper, ground black pepper, salt, zest of 1/2 lemon, 2 pieces of refined sugar.
Cut the beef, which is not too lean, into cubes measuring 2x2 cm. Chop the bacon and onion. Heat vegetable oil, add finely chopped bacon, as well as onion and garlic. Lightly fry. Then fry the meat. Add water until it almost covers the meat. Season with salt, red and black pepper. Add thyme. Shortly before the meat is ready, add sweet peppers cut into rings, and after 15 minutes, grate lemon zest and pieces of sugar into the pot in which the dish is being prepared. Serve the dish with boiled fluffy rice. Serves 4-6 servings.

Argentine style oxtails
750 g oxtails, 3 tbsp. spoons of fat, 3-4 coarsely chopped onions, 2 cloves of garlic, 1 carrot, 1 bay leaf, 3 pcs. cloves, 1 partial teaspoon of dried thyme, 1/4 liter of red wine, pepper, salt, 1 teaspoon of sugar, 1 lemon, 1 tbsp. spoon of flour.
Cut the tails into pieces and fry heavily in 2 tbsp. spoons of fat. Add finely chopped onions and garlic, grated carrots, bay leaves, cloves, thyme and salt. Simmer the meat over low heat, adding water from time to time. Season with salt and pepper, burnt sugar, lemon juice and zest. Continue simmering for another 10 minutes. Then rub the sauce through a sieve. Prepare a dark gravy from the remaining fat and flour, mix it with the juice released during stewing and red wine. Add the meat to the prepared gravy and gently boil again. Serve the dish very hot with boiled fluffy rice, potatoes or just white bread.

An ode to conger eel soup

This soup is the pride of the Chileans. The famous Chilean poet Pablo Neruda even sang it in his poems. “In the stormy sea, off the coast of Chile, lives the pink eel, a giant eel, whose meat is snow-white and tender. In the cauldrons of Chilean cooks, they prepare a wonderful strong soup from it, which is famous throughout the world.”

Chilean eel soup
500 g eel, 1 onion, 1 clove of garlic, 2 pods of sweet pepper, 1/3 cup of vegetable oil, 2 teaspoons of tomato paste, 1/4 liter of tart white wine, 1/4 liter of water, 1 bunch of dill and parsley, tied together, 1 teaspoon salt, pepper.
Peel the eel and cut into pieces 5 cm long. Finely chopped onions and crushed garlic, as well as sweet pepper pods cut into rings, simmer in vegetable oil. Add tomato paste, wine and a bunch of herbs. Place eel cut into pieces into the soup, season the soup with salt and pepper and simmer for 30 minutes over low heat. Before serving, remove a bunch of greens from the soup.
Serves 2-3 servings.

The two recipes below are from the city of Caracas, Venezuela.

Banana rice
1 cup rice, 2 tbsp. spoons of butter or margarine, 1 pinch of black pepper, 2-3 bananas, parsley, salt.
Boil the rice in plenty of salted water without overcooking. Drain the water and dry the rice. Cut the bananas into not too thin slices and fry the slices in hot fat on both sides. Gently mix the toasted slices with the rice. Before serving, sprinkle with black pepper and finely chopped parsley. Serve as a side dish with fish or meat. Serves 2-3 servings.

Creole fig pudding
1-2 incomplete art. spoons of sugar, 2 eggs, 60 g butter, 120 g white bread without crust, 250 g figs, 1 glass of milk, some breadcrumbs.
Beat sugar and yolks, add melted butter, white bread softened in milk, as well as milk and dried finely chopped figs. Mix everything well, and at the end add separately beaten egg whites and sugar. Grease the pudding mold with butter and sprinkle with breadcrumbs, pour the mixture into it and boil for 2 hours in a steam bath.

Your skin, potato, is dark like ours.
Pablo Neruda

Sea pirate Francis Drake, returning from a trip in 1581, presented Queen Elizabeth with an interesting gift - fruits hitherto unknown to Europe. On the occasion of the next holiday, they decided to prepare Indian-style potato soup from these fruits. But the dish turned out to be unsuccessful.
The fact is that in Europe they did not yet know how to cook potatoes, although 50 years earlier the Spaniards had discovered fields in the Andes, in which the Indians cultivated hitherto unknown mealy vegetables. In those ancient times, as indeed today, potatoes were dried there, exposing them alternately to the sun and night cold for 5 weeks, after which they lost 4/5 of their specific weight.
When finished, this product is called chunio or seas. In Peru, the national dish carapulcha is prepared from it - this is a very spicy potato soup. Dried potatoes are stored in bags in the open air in this country for several years.
So, the Spaniards were the first to bring several dozen potato tubers to Europe. Tartuflos became fashionable. At one of the balls, Queen Marie Antoinette pinned a bouquet of potato flowers to her hair. Strange flowers were exhibited in Berlin so that the electors could enjoy their scent. Today, of course, no one cares about this anymore.

Huancaina papas - Peruvian potato dish
500 g potatoes, 125 g processed cheese, 1 tbsp. spoon of vegetable oil, 1/2 cup of milk, 2-3 tbsp. spoons of 10% cream, 1-2 tbsp. tablespoons lemon juice, 1/2 teaspoon ground black pepper, 1/2 onion.
Mix processed cheese, vegetable oil, milk and cream and grind well to obtain a homogeneous mass. Heat the mixture slightly, then add lemon juice to the mixture and pepper it heavily. Boil the potatoes in their skins, peel, cut in half and pour over the prepared sauce. Serve the potatoes with a green salad.
Designed for 2 servings.

Peruvian rice in a pot
400 g veal or pork, 500 g white cabbage, 1 large onion, 2 sweet peppers, 200 g champignons or porcini mushrooms, 1 clove of garlic, 1 teaspoon ground red pepper, 1 liter of meat broth, 2 cups rice, salt, pepper , 2 tbsp. spoons of margarine or vegetable oil.
Cut the meat into cubes measuring 2x2 cm, fry in fat, adding chopped onions. Cut the cabbage into thin strips. Remove the core from the pepper pods and cut them into rings. Peel the mushrooms, cut in half. Add all these vegetables to the meat. Lightly fry everything, stirring constantly, then pour in the meat broth. Simmer the dish for 20-30 minutes. Then add plenty of water to the rice and cook until half cooked, then rinse it, dry it and add it to the pot with the meat and vegetables. Boil over very low heat.

Fish and cakes from the Titicaca coast

There are fish that swim at an altitude of 4 thousand meters above sea level. These fish that live in Lake Titicaca are climbers; they are accustomed to a rarefied atmosphere, ten months of winter and two months of hell that comes in the summer, when the water in the lake boils. When these fish are caught in nets, they are used to prepare cherviche. Raw fish is cut into strips and placed in lemon juice. They eat it with lots of onions and tomatoes. The market in Puno has so much to offer! A Caballero who has money can even buy bananas and pears at this enormous altitude, which are brought here from the tropics, not to mention the trout that lives in the rivers of the Andes. Caballero, who has no money, is content with what the street cooks offer him,
“Quesillo, quesillo!” the women shout. Quesillo are small pieces of fried cheese.
"Empanadas! Empanadas!" Anyone who knows Spanish will understand what empanadas are - something baked in dough, like rolls or small pies.

Empanadas - filled pies
Dough: 500 g flour, 200 g butter, .2 yolks, 1/2 cup warm milk, 1/2 teaspoon baking powder (ammonium carbonate).
Filling: 1 plate of meat trimmings, 3 onions, 1-3 cloves of garlic, 1 tbsp. a spoonful of capers, 80 g anchovies or 1 tbsp. spoon of anchovy pate, 4 tablespoons of vegetable oil, 1 tbsp. spoons of flour, 1/2 cup of meat broth, pepper and marjoram.
Knead the dough from these products and leave it for 1 hour. Finely chop the meat intended for filling or mince it. Fry finely chopped onion and crushed garlic in vegetable oil, then add meat, peeled anchovies and capers. Sprinkle flour on top and add meat broth. The mixture should be stirred continuously to prevent the meat from burning. Season with pepper and marjoram and leave over low heat until excess broth evaporates. Meat pate prepared in this way can be served as an appetizer with white bread.
The dough for empanadas should be rolled out as thin as possible. Cut out circles with a diameter of 10 cm and place the filling on them. If desired, you can add a small amount of raisins or hard-boiled and finely chopped eggs. Seal the edges of the pies well. It is advisable to place them in a cool place before baking. Bake pies in boiling fat. You can also pre-brush them with egg and bake them in the oven for 20-30 minutes.
Serve hot.

Colombian Corn Cake
125 g butter or margarine, 125 g lard, 150 g sugar, 2 eggs, 250 g maize flour, 250 g wheat flour.
Melt the butter and fat, let cool slightly and add the eggs and sifted flour. Knead very well and leave for 1 hour. Then form oblong balls the size of an egg, place them on a greased baking sheet, make a small depression in the middle of each ball. Place the baking sheet in the oven. Bake at medium temperature until they become light yellow. Before serving, decorate with candied fruit, compote or vanilla cream.

Huguenot heritage

Today, Brazilian cuisine is considered the most exquisite in all of South America. It is very possible that this merit belongs to the Huguenots, who came here from France and settled in the vicinity of Rio.

Brazilian veal liver
250 g veal liver, 1/2 glass of white wine, 1 lemon, one small onion, 1/2 teaspoon marjoram, 1/2 bay leaf, 3 tbsp. spoons of vegetable oil, 1 banana, black pepper on the tip of a knife, 1/2 teaspoon of salt.
Prepare a marinade from wine, juice of 1/2 lemon,
grated onion, marjoram, bay leaf, black pepper and salt Cut the liver into thin slices and leave for one day in the prepared marinade. Then fry the liver slices in hot vegetable oil, add the marinade and fry over low heat for 3-4 minutes. At the end of frying, add mashed banana, sprinkle with lemon juice, mix carefully and serve immediately with white bread or boiled fluffy rice.
Serves 2

Yambalaya - a dish with rice and chicken
150 g chicken meat, 50 g ham, 300 g boiled rice. 2 onions, 2 pods of sweet pepper, 2-3 tablespoons of vegetable oil, 1 half teaspoon of salt, 2 teaspoons of ground red pepper, 1/2 liter of tomato juice.
Fry finely chopped onion with chopped sweet pepper (remove the core). Cut the meat into strips and add diced ham to it. Mix everything well. Season with salt and pepper and carefully mix with boiled rice. Serve on a hot dish in the form of an omelette. The rice should be very dry. Serve this with strong tomato sauce.
Designed for 2 servings.

Marinated fish fillet
500 g fish fillet, 4 tbsp. spoons of wine vinegar, 3 tbsp. tablespoons vegetable oil, black pepper on the tip of a knife, hot red pepper on the tip of a knife, 1 bay leaf, 2 large onions, 1 teaspoon tomato puree, 1 teaspoon sugar, butter or margarine, a handful of peeled almonds (optional), salt.
Cut the fish fillet into not too thick slices and simmer in salted water. After this, prepare a marinade from vinegar, vegetable oil, salt, pepper, red pepper, bay leaf and tomato shore. Place stewed fish slices in it and leave overnight. Place onion sliced ​​into rings on top. The next day, place the fish on a plate, garnish with onion rings and lightly fried almonds in butter. Serve the fish with potatoes or salad.

By the way, in Latin America they really love sweet dishes and all kinds of delicacies. Tortes and pavas are sold there in large quantities, usually washed down with alcoholic drinks.

Chocolate pavé
500 g biscuit crackers, 5 tbsp. spoons of cocoa, 200 g of sugar, 1 yolk, 2 tbsp. spoons of butter, 1 glass of rum or vermouth.
Dissolve cocoa in half a cup of boiling water, add sugar, yolk and butter. Grind all these products until you get a light cream. If desired, you can add a little sugar. Dip the biscuit crackers in rum and place them on a sheet of parchment paper (put them in the shape of a box), brush each layer with cream. Use 4/5 of this amount of cream for lubrication.
Then put the cake in the refrigerator until the mixture hardens. Shortly before serving, the surface of the cake, or pavé as the Brazilians call it, must be covered with the remaining cream.

Brazilian banana dish
4 bananas, 1 tbsp. spoon of cocoa, 1/2 cup sugar, nuts, 4 tbsp. spoons of whipped cream.
Mix sugar and cocoa. Peel the bananas and roll in cocoa mixture. Sprinkle nuts on top. You can also top with whipped cream.

Pudding and the monarchy (Brazilian joke)

An anecdote preserved from the reign of a king in Brazil:
- Let me go to him!
The one who rode jumped off the lathered horse and rushed to the palace. He rushed through the halls, scratching the parquet with his spurs, but he was detained:
“You can’t see His Majesty now, he’s having lunch.”
- But it concerns life and death!
“I’m very sorry, captain,” said the king’s courtier, “but His Majesty was just served crab pudding, and this is his favorite dish.”
Only after lunch the king learned that his son had declared the country's independence. But it was already too late. Without the pudding, the history of Brazil would obviously have turned out differently. But maybe not.
Residents of Rio de Janeiro agree on one thing with the deposed monarch: when they eat crab pudding, no one dares to interfere.

Itapoa - crab pudding
1/2 cup corn starch. 1 glass of milk, 1 slice of white bread softened in milk, 2 eggs, 300 g crab or crayfish meat, 1 large peeled tomato, pepper, marjoram, 1 teaspoon butter or margarine, 1 teaspoon breadcrumbs, salt, 1 teaspoon tomato paste (optional).
Prepare a pudding mixture from maize starch and milk. Rub the white bread through a sieve, mix with the yolk and salt, and then with the cooled pudding mass. Stew crab meat and sliced ​​tomatoes in margarine, adding spices. Mix with the main mass. Beat the egg whites, adding a little salt, and pour them into the mixture. Season the finished mass with spices, place in a pan greased and sprinkled with breadcrumbs and place in a preheated oven for 15 minutes to bake. Bake at medium temperature. Decorate the finished pudding with pieces of crab and tomatoes. You can serve rice or green salad as a side dish.
Serves 3 times.

Chicken timbale with ham
200 g boiled chicken meat, 200 g boiled ham, 200 g bechamel sauce, 2-3 tbsp. spoons of grated cheese, salt, pepper, 1/3 teaspoon of grated lemon zest.
Mince chicken and ham, add bechamel sauce and pepper. Grease a fireproof bowl and place the mixture into it. Sprinkle grated cheese on top and bake for 30 minutes over moderate heat. The dish can be considered ready if, by piercing it with a match, you are convinced that the mass remains dry. Using a knife, carefully separate the finished timbale from the edges of the bowl and place on a plate. Serve with mashed potatoes and tomato sauce.

Chicken "brick"
200 g boiled chicken, 500 g raw pork, 1 onion, 1 tbsp. a spoonful of well-washed raw rice, 2 tbsp. spoons of tomato puree, 1/2 cup of water, salt, pepper, marjoram.
Pass chicken and pork through a meat grinder and mix well with other products. Place the mixture in a fireproof dish (it is better to use a rectangular shape) and bake for 30 minutes at moderate temperature. The finished dish can be served cold or hot. Before serving, transfer the “brick” to a flat dish. You can serve it with rice and tomato sauce.

Better a lot of bread than a little wine
Brazilian proverb

Creole punch
Mix 3 parts rum and 1 part sugar syrup. Serve with a slice of lemon and ice cubes.

Recipes serve four servings unless otherwise noted.

The cuisine of the continent of enchanting carnivals and furious football battles fully reflects the worldview of its indigenous inhabitants. South American cuisine is a real kaleidoscope, where the picture is multifaceted and saturated to the limit - with tastes, aromas, and a variety of ingredients.

History of South American cuisine

The continent of descendants of Indians, cowboys and emigrants from all over the world is characterized by a love of meat. Grilled over charcoal or stewed with vegetables, this is a staple of menus from Argentina to Ecuador. Pork, lamb and beef were processed into ham and sausages, dried and smoked. The best food for nomadic life is satisfying, easy to store and cook.

First courses are not held in high esteem. In Peru, Chile and Colombia, vegetable soups made from lentils and cereals with tomato sauce are popular (Peruvian soup, Colombian cuco). In other countries they are practically not served for lunch.
South American cuisine offers a variety of second courses. In addition to meat dishes, seafood is popular, especially fish - mullet in Uruguayan style, barbel on the grill in Chilean style and haddock in Brazilian style - the names speak for themselves.

Among side dishes, rice and beans are held in equal esteem; in Argentina they adore pasta, and in Paraguay they adore corn. Season the second with butter, and salads with olive oil. South Americans do not recognize mayonnaise and sour cream dressings
As for desserts, a variety of puddings are popular, for example, fig puddings, as in Uruguay, and sweet pies, and sweet rice with bananas. Drinks, like desserts, are very sweet, to the point of cloying. The most common is coffee. They start with it and end the day with it - they serve it for dinner.
The most prominent representatives of South American cuisine are the cuisine of Brazil and Argentina.

Argentine cuisine - the best from the experience of our neighbors.

In Argentinean cuisine, it is almost impossible to determine whether this is an indigenous national dish or tactfully borrowed from its neighbors, the Chileans, Peruvians, or the same Brazilians. Therefore, those who want to get the best idea of ​​the entire cuisine of South America should come and take a gastronomic tour of Argentina. This way you can learn a lot at once.
For example, the majority of Argentines prefer pasta to all side dishes. The genes of the Italian immigrants who chose this particular part of the continent and brought their own habits to its cooking are reflected. Shrimp alla Romana, chicken in mustard and cold gazpacho soup also come from Italy.

The ocean coast led to an abundance of seafood and dishes made from them, and developed livestock farming led to meat delicacies. Stewing in clay pots and combining two or even four types of meat and vegetables in one recipe is very common: puchero Argentino, spicy meat are the most famous examples. Argentinean oxtails are a signature dish in the north of the country.

Features of Brazilian cuisine

The ability to make cheese and smoke meat was brought to Brazil by the Portuguese, its first colonizers. The Native American Indians left their mark with dishes in which meat is wrapped in banana leaves and baked on racks, and cassava dishes. And the blacks who came from East Africa introduced palm oil, coconut in all forms, and dried seafood.
The meat is combined with sweet and sour sauces, baked under a banana cap and spicy cheese. Beef, pork, chicken, lamb - everything is generously flavored with spices and garnished with vegetables. The most popular seafood is crabs. They are baked on the grill, made into soups and even puddings.

Complex salads and dishes made from dried meat, black beans, and smoked sausage, such as feijoada, are popular as appetizers.
The national cuisine of South America is as vibrant and varied as the continent itself; it is definitely worth getting to know better.

The cuisine of Latin America is a riot of colors, a variety of tastes, and intoxicating aromas. This is a mixture of traditions of the peoples of the American continent and Europe. These are family feasts, hospitable hosts and big celebrations. And sometimes you really want to find yourself in this exotic atmosphere and feel like part of an unknown world. So why not start getting acquainted with Latin American cuisine with its traditional dishes?

Mexico - Burrito

When talking about South American cuisine, the first thing that comes to mind is Mexican dishes. Quesadillas, tacos, fajitas, guacomole, enchiladas and many many other dishes have long been familiar throughout Europe. But the most famous dish is the burrito. Traditionally, it is made from minced meat or chicken, refried beans and rice. But very often there are recipes where tomatoes, lettuce, avocado, cheese and various sauces (mainly sour cream and/or salsa) are added to this base.

Source: menutomsk.ru

Interestingly, the word “burrito” itself is translated as “donkey.” It is believed that this dish is shaped like a donkey's ear or a rolled blanket, which is usually placed on the back of these animals. There is also a story about a certain old man Juan Mendoza, nicknamed “Burrito”. He lived on the Mexico-US border and was famous for his culinary skills. Travelers and local residents often came to Señor Mendoza and took food with them. To make the dishes easier to carry and more convenient to eat, the old man decided to wrap his dishes in tortillas.

Chile - Caldiyo de congrio

Chilean cuisine is considered the most Europeanized in Latin America. It has collected culinary traditions not only of the local population, but also of France, Italy, and Germany. Thanks to its location - the country stretches between the Pacific coast and the Andes - Chile abounds in both meat and fish dishes. It's a funny coincidence - the outline of the country is very similar to a chili pepper, and it is one of the main crops of the country. However, local residents do not particularly like spicy food and prefer not to overuse this seasoning in their cuisine.

Source: lavalijahostel.cl

One of the most famous national Chilean dishes is conger eel soup - Caldiyo de congrio. This soup has gained fame far beyond the borders of its homeland. Perhaps not without the help of the Chilean poet, Nobel Prize winner, Pablo Neruda. The poet dedicated an ode to his favorite dish, which he called “Oda al Caldillo de Congrio”.

To prepare this soup, you need to boil the fish head, onion, carrots, garlic, pepper and coriander separately, and then add eel meat and fried potatoes, tomatoes, onions and garlic to the boiling broth.

Peru - Lomo Saltado

The cuisine of Peru is considered one of the most extraordinary in the entire South American continent. If only because the culinary traditions of Indians, Europeans and... Chinese are mixed there. Since the middle of the 19th century, the first Chinese immigrants began to appear in Peru - poor peasants from the Portuguese colonies of Macau and Canton. They brought products familiar to their culture to Peru and introduced their national cuisine to the local population.

Source: pardoschicken.cl

Thanks to this proximity of two cultures, there are many recipes in Peruvian cooking that combine Peruvian, Creole and Chinese traditions. As an example, Chinese-style meat stew with vegetables Lomo Saltado.

The best beef is used to prepare it. The meat is cut into thin slices across the grain and fried in a wok. Cumin, garlic, pepper, onion, rice or wine vinegar and soy sauce are added to the meat. The dish got its name from the Spanish word “saltado” - “to jump”. During cooking, all ingredients are constantly tossed so that they mix well. The side dish is rice or fried potatoes.

Argentina - Asado

As soon as the conversation turns to Argentine cuisine, nothing else comes to mind except wine and beef. Indeed, Argentina is famous throughout the world for its meat and is one of the world's main exporters. In fact, the word “asado” refers to any meat (mostly beef, but lamb and pork are also found) fried on a grill or spit. This dish is widespread throughout the Southern continent, but Argentina is the biggest fan of this method of cooking meat.