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Filter By Month: February 2013
  • Argentine Asados

    In a country famous for its steak, it’s no surprise that barbecues are a heralded event in Argentina. These “asados,” as barbecues here are called, are traditionally a family event and take place each week on Sundays. Generations gather in the afternoon and cook large amounts of different kinds of meat— everything from steaks, chicken, beef ribs, chorizo sausages, morcilla sausages, and, in Patagonia, lamb— over a large grill, which is usually set up outside, like a campfire pit or a stand-alone chimney. While the meat cooks throughout the afternoon, people nibble on charcuterie plates of cheese and sausage (in Argentina they are called “picadas”) and sip on red wine or cocktails of Coca-Cola and Fernet Branca, a bitter spirit made of herbs and spices. When the meat is ready, it’s often served with bread and simple salads; the classic Argentine salad is lettuce, tomato, and white onion, with a bit of olive oil and salt as dressing.

  • Fruits and Juices You Will Not Taste Back Home

    From alcohol to ice cream, the exotic fruits of Ecuador are commonly enjoyed every day as part of Ecuador’s rich gastronomic culture. Residents often do not think twice about them, but the fruits of Ecuador are one of the first things visitors notice as dozens and dozens of exotic fruits, many never before seen by tourists, are utilized in many different ways. But two of the most common preparations are juice and ice cream.

  • Ecuador – Beyond the Traditional Tours

    Ecuador in many minds is known mostly for its Galapagos Islands and within Ecuador, Quito and Guayaquil are typically associated as gateways to connect to the Galapagos. Two different cities – one in the heart of the Andean region – rich in Colonial art, history and architecture and one in the Pacific Coast  – a tropical port city that has done so much to re-emerge as a modern and welcoming city.  Both cities are known for their friendly people and are only 30 minutes apart by air.

  • Photo: University de las Americas

    Ecuadorian Food: How to Take It Home

    Food is an eternal theme that never seems to lose its appeal with travelers.  For that reason, cookbooks in foreign countries can be coveted by those who travel to discover flavors.   And in recent years Ecuador has produced some of the finest publications to introduce the world to its rich cuisine.

  • Chilean Cuisine for All Seasons

    Chile is a country of many flavors. A combination of European and aboriginal traditions allows for wide gastronomical variety.

    Seafood fans will be glad for the long coastline of Chile. Some of the most famous coastal dishes are: caldillo de congrio (soup with onions, potatoes and carrots); pastel de jaiba (Chilean crab pie); chupe de locos (sea snail soup); machas a la parmesana (clams with grilled parmesan cheese); and mariscal (cold soup with a variety of raw seafood).

  • Ecuadorian Ceviche

    From Mexico to Chile, the Latin American countries of the Pacific Rim are not only linked by the common body of water, but a specific culinary tradition: Ceviche.

    Ceviche (also spelled cebiche) is a dish which can be served as an appetizer or a main meal. It is traditionally a seafood dish with a distinct citric-based sauce, usually lime, and served cold with accompaniments.

    If you have been to Peru you may assume, incorrectly, that ceviche in Ecuador will be similar. Not so. Peruvian ceviche is prepared fresh, the fish is raw and marinated only with lime. In Ecuador, it is more like a chilled soup.

  • Photo: Lance Brashear

    Quito’s New, Modern Airport

    Beginning February 20, travelers to Quito will have an arrival experience like nothing previously known in Ecuador.  Under planning for more than a decade and in construction for half that time (with four major delays) Quito’s newly relocated Mariscal Sucre Airport is full of paradoxes and there are a few things travelers should know.

  • Recipe: Pallar by Gaston Acurio

    We usually provide our readers with inspiring travel tips in South America, but today, we are bringing Peru to your kitchen by giving you a gourmet recipe worth its cooking time.

    And if you call yourself a real food lover, then surely you have heard of Gaston Acurio, celebrity chef and ambassador to Peruvian cuisine. This recipe of the pallar dish (lima bean) is courtesy of one Acurio’s top franchises, Astrid y Gaston, known for its sophisticated yet laid back dishes and atmosphere.

  • 6 Things to Know About Easter Island, Beyond the Moai

    Fascinating facts about the most isolated island anywhere, courtesy of explora Rapa Nui

    An exotic dot in the southern Pacific, Rapa Nui – a.k.a., Easter Island – is nothing if not mysterious. Rising 6,600 feet from the seabed, the island has hosted many over the centuries – from the first settlers from Hawaii to the early Rapa Nui, who dotted its volcanic slopes with silent stone moai; the Dutch navigator Jacob Roggeveen, who popped by in 1722 while searching for the Great Southern Continent and gave Easter Island its name to the famed British explorer Captain James Cook.

  • 5 Favorites: Chilean Cuisine on a Budget

    For those traveling on a small budget, I suggest the traditional empanadas, a type of pastry filled with pino, a mix of diced meat, onions, olives, raisins and a piece of boiled egg. You can also find them filled with cheese, seafood, chicken and other combinations depending on the place.

    You should also try sopaipillas, a round fried pumpkin dough. It can be eaten as a snack combined with a good pebre, a mix of chilli peppers, onions, garlic and cilantro, or as a dessert with chancaca (dark brown sugar) or powdered sugar.

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