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. READ MORE
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.
No matter where you choose to dine, it seems that most restaurants have ready at least half a dozen fresh fruits juices. Some of the more common options are naranja (orange), piña (pineapple), and mora (blackberry), and fresa (strawberry), which usually need no explanation. But three others might require some clarification: tomate de arbol (tree tomato), naranjilla, and guanabana. READ MORE
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. READ MORE
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.
What is Ecuadorian Cuisine?
Few outside of Ecuador really understand Ecuadorean cuisine, but that has begun to change with efforts by Chef Carlos Gallardo and the “Rescuing Flavors” program sponsored by the University of the Americas (UDLA). In just three short years he and his team have produced the most comprehensive and beautiful publications on regional food, and resurrected the country’s oldest recipes throughout Ecuador. It is an authentic work of genuine research converted into half a dozen attractive publications that have been disseminated for free. And if it shows anything, Rescuing Flavors demonstrates that the best way to categorize Ecuadorean food is to give it its own category. READ MORE
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). READ MORE
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. READ MORE
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. READ MORE
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. READ MORE
A handful of 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 READ MORE
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.