Whenever I travel, I like to make a list of foods to try. I’m not the most adventurous eater and there are lots of things I don’t like but I’m usually willing to try things, especially if they are local, traditional or have a story behind them.
Years ago, I fell hard for the caipirinha – think mojito, but elevated. Memories of sipping them around a backyard fire still linger. So, arriving in Brazil, I was thrilled to taste the real deal, made with native cachaça… and at $2.50 a pop on Copacabana beach, I didn’t hold back.
From IBA:
The caipirinha is a Brazilian cocktail made with cachaça, sugar, lime, and ice. The drink is prepared by muddling the fruit and the sugar together, then adding the liquor.
Next up: empanadas, the ultimate street food staple across South America. Armed with research (thanks, pre-trip article!), I dove in… and quickly realized there were too many flavors to conquer. Still, the few I tried were a delicious start!
Ñoquis, or gnocchi as I know it, is not something I would normally eat. But give me a good story and a tradition and I will tuck in.
I think one thing that I have eaten in pretty much every country I’ve been to is a burger. Hamburguesas, chivitos…I was introduced to some interesting versions of the hamburger on this trip.
Most interesting was the national sandwich of Uruguay—the chivito.
From the spruce Eats:
The chivito is the national sandwich of Uruguay. Its importance in the country is on a par with hamburgers in the United States, fish and chips in the U.K., the Cuban sandwich in Cuba, and steaks in Argentina. This sandwich is not for the faint of heart or appetite, either.
The chivito combines beef, bacon, ham, and a fried egg for a hearty meal. Using grilled steak ensures delicious, smoky flavors that boost the sandwich’s taste. Salsa golf, a mix of ketchup and mayonnaise, adds a fun, tasty condiment.
We also fell for the pancho, South America’s sassy take on the hot dog. But ‘just a hot dog’ it was not – these were surprising flavor bombs.
From Serargentino.com, where the history of the pancho is described, including its connection to Germany:
Here, the hot dog is eaten with seasonings like mayonnaise, mustard, ketchup and golf sauce. Some adhere hot sauce and sometimes it is adorned with the famous “rain of potatoes”
The choripàn is a type of asado sandwich with grilled chorizo. It is popular in Argentina, Chile, Uruguay, Paraguay, Peru, Ecuador, Bolivia and Venezuela. The name comes from the combination of the names of its ingredients: a grilled chorizo sausage and a crusty bread (Spanish: pan) such as a pan batido, baguette, or francés.
What would a blog post about food in Brazil/Uruguay/Argentina be without mention of asado?
From webstaurantstore.blog:
The word asado is a multifunctional term that describes the method of barbecuing meat in South America, the meat itself, and the social event associated with the meal. Much like American barbecue, asado has a unique cooking method, cultural traditions, and specialty sauces that accompany it. Whether you’re incorporating traditional Hispanic foods into your menu or catering a barbecue, asados are comprehensive experiences that will delight guests. From its grill to its cultural roots, read on to discover everything you need to know about asado so you can host and prepare your own.
Last, but definitely not least (given the body count… er, consumption), were the alfajores.
From Lucilas:
Alfajores probably originated in the Middle East and reached southern Spain as far back as the 8th century when the Moors occupied the Iberian peninsula. The Spanish version of the alfajor then made its way to South America in the 16th century with the invasion of the Spanish conquistadors. The “modern” style of Argentine alfajores, similar to Lucila’s classic flavors, dates back to the late 19th century.
In Argentina, alfajores are usually enjoyed with family and friends gathered around the table sharing yerba mate tea (or coffee) and chatting about the day’s events. They are a perfect complement to a morning coffee or tea, as an afternoon snack or a stand-alone dessert.
As the photos prove, we went all in on the stand-alone dessert option, determined to crown the most scorable alfajor. Cookie, dulce de leche… could it get any better?
Argentine food is renowned for its beef, so I indulged in asado at every opportunity – and it lived up to the hype! The dulce de leche was just as divine, whether it was drizzled over ice cream, layered in cakes, or devoured straight from the spoon. Italian influences shone through in classics like the milanesa and ñoquis, which were absolute treats. Of course, no trip is complete without a few misses, and mine were flan and Yerba mate (though based on the photo, I’m not sure I really missed out by not trying the mate)– guess I’ll just have to go back for seconds.
As I bid adiós to South America, I’m left with a full belly and a full heart, already planning my next culinary adventure. Until next time, hasta luego, amigos… and pass the alfajores!
Memoir of a Wannabe World Traveller 