Peruvian cuisine has famously contributed ceviche to international cuisine, while Pisco, a brandy-like drink, is their national liquor. This cuisine has become recognized internationally in the last few years for the varied dishes produced from its coastal, Andean, and jungle geographical zones and its fusion of pre-Columbian, Inca, Spanish, Basque, African, Asian, French, Italian, and British culinary influences. Ceviche incorporates an assortment of seafood marinated in citrus juice while pollo a la brasa, or marinated, roasted chicken is served with creamy aji sauce, Peruvian spiced casseroles are made from beef, pork, and chicken, skewers of grilled marinated meat are served with garlic sauce, and spicy potato cakes are stuffed with meat, seafood, or vegetables.
Venezuelan cuisine is both Andean and tropical with European influences as well as traditional native dishes. Plantains, coconut, corn, goat, seafood, and pasta make up a vibrant mix of the country’s food. Arepas, or corn cakes, are milder than tamales, perfectly able to soak up juicy flavors of meat, beans, or aji sauce, and often stuffed with meats fillings such as chicken salad with avocado, and then grilled or deep-fried. Patacones are sandwiches made with slices of twice-fried green plantain and generously filled with roast pork, shredded beef, cheese, lettuce or salsas. Pabellon criolo is the traditional beans-and-rice dish accompanied with flank steak, served with fried plantain on the side and topped with a fried egg.
These five Latin American cuisines are a sure start to exploring the rich and vibrant bounty of the Americas south of the border.