Grilled BBQ steak with chimichurri sauce is a great dish to launch the barbecue season – a vibrant sauce from Argentina which is perfect with barbecued beef. Chimichurri is the quintessential partner to grilled beef in Argentina, where the beef is renowned and where barbecued beef is considered their national dish.
Beijinho (Little kiss in Portuguese), also known as branquinho, is a typical Brazilian birthday party candy prepared with condensed milk, grated desiccated coconut, rolled over caster sugar or grated coconut and topped with a clove.
This recipe is for bienmesabe as it’s made in Venezuela. Sponge cake or fingers are layered with coconut cream and topped with meringue for a decadently rich and sweet treat.
Bistec a Caballo is a traditional Colombian and Venezuelan dish. It is basically a piece of steak with a tomato and onion sauce, topped with a fried egg. We recommend serving it with white rice and ripe plantain on the side.
Buttermilk and blue cheese combine to make a mayonnaise that is perfectly paired with your next lettuce salad.
This simple sponge cake is not only laced with passionfruit, it is then drizzled in a rich passionfruit syrup for a double dose of tangy sweetness.
Pão de queijo is a small, baked, cheese roll, a popular snack and breakfast food in Brazil.
Brazilian cuisine, while it has many similarities with that of its South American neighbours, is distinct. Stretching from the Amazon in the north, through the fertile plantations of the central coast and on to the southern pampas, the food of Brazil spans a unique mix of cultures and cuisines.
This yeast bread has the rustic flavour and texture that suitably accompanies soups, especially caldo verde, the Portuguese green soup made with tender collard greens, potatoes, and chouriço sausages.
A Buñuelo, a fried dough ball, is a popular snack in many countries, and is a tradition at Christmas, Ramadan and among Sephardic Jews at Hanukkah. It will usually have a filling or a topping. It is also an “essential” dish in Mexican cuisine.
The basic ingredients for caldo verde are potatoes, onions and kale (some recipes call for collard greens instead). Common additional ingredients are garlic, salt, and olive oil. Some recipes add meat, such as ham hock, making it similar to Italo-American wedding soup. The soup is often accompanied by slices of chouriço or linguiça, or with Portuguese broa cornbread for dipping.
Canja de galinha, or simply canja, is a popular chicken soup of Portuguese, Cape Verdean, and Brazilian cuisine. The basic ingredients include chicken, rice or massa pevide. Common flavouring ingredients are olive oil, mint, salt and pepper.
In Bogotá, Changua is served for breakfast with bread on the side, but this soup can be eaten at any time of the day. It is also reported to help with a hangover, so you can try it after your next party.
Chaulafan is an Ecuadorian version of fried rice. In most major cities in Ecuador you will find chifas or Chinese restaurants which are usually the best places to eat chaulafan; you can either eat at the restaurant or get it as a takeaway meal. Like Chinese fried rice there are many different types of chaulafan such as shrimp, chicken, pork, and combination.
Chicharrón or fried pork belly is a typical Colombian dish from the Andean region of Colombia and is one of the main components of the well known national dish Bandeja Paisa.