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South America

South America runs for 4,750 miles from the Caribbean Sea to the tip of Tierra del Fuego. There is incredible diversity in the cuisines of South America. Native cultures ran up against European colonization; African slaves and laborers from China and India worked the fields. Food and traditions were exchanged and cuisines forever altered. The northern countries inspiration came from the Caribbean. Brazilian food was shaped by Portuguese, African, and Indian traditions. Spain and Italy were most influential on Argentina, where local wines are an important part of meals. The Pampas region of Argentina is home to the cattle industry and the legendary gaucho. On the Pacific side of the Andes lie Chile’s vineyards. To the north, Peru, which gave the world potatoes, continues to cultivate dozens of varieties. Seafood is an important part of South American cuisines, from ceviche to whole fish braised in banana leaves, from salt cod to sea turtle soup.

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	Featured Cook CLAUDIA ALEJANDRA Cooking Level: Intermediate
About me: I've been married for the last two years to a wonderful man and i sometimes cook on weekends special dishes for him and i really enjoy doing it, in fact i love it. I guess that's the key, enjoy while you cook, there's no way something can go wrong if you really enjoy it. My Profile \| Cooks I Like \| Reviews \| Photos Recipes \| Blog Create your own Cook's Profile \| MORE Cooks »

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andreinha2107

Cooking Level: Intermediate

Living In: Maringá, Paraná, Brazil

APinkPanther

Cooking Level: Intermediate

Living In: Beijing, Beijing (Municipality) , China

About me: I'm an Argentine at heart, but have accumulated lots of international experiences. I've lived in several South and Central American countries, as well as the United States, Europe…
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SkyKittyRedDoggiesNJColombia

Cooking Level: Expert

Living In: Edison, New Jersey, USA

About me: I am a person that likes to cook and to try every kind of recipe that looks tasty.

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Newest Reviews

Fish Tacos

Reviewed on jul. 4, 2009 by CookinArgentina

We made this the other day and we all thought the sauce made the fish taco perfect. We left the capers out of the sauce, was still great. Also used shredded lettuce instead of cabbage. I hope to try the cabbage next time when it is just my family. Thanks for the great recipe.

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Rosemary Ranch Chicken Kabobs

Reviewed on jul. 4, 2009 by Fit&Healthy Mom

Good, but I confess I had higher expectations based on the reviews. Just and advice if you want to make this healthier, make sure you use an organic reduced fat ranch dressing this way you also avoid high fructose corn syrup.

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