Not for vegetarians or the diet conscious (though there are versions), Brazil’s national dish, feijoada, was described by traveling TV chef Anthony Bourdain on The Layover as a “magnificent, beautiful, murky black substance,” “perfection in a dish” and “truly, transcendently wonderful.”
Photo: Eileen Smith
On a long walk on a cool day in Chile’s capital city of Santiago, or one of the rarer truly cold days, or even rarer still, a day with heavy rains, there’s nothing like a warming cup of coffee to give you a break from the weather. If the cozy café has tasty treats, it’s better still. Here are six places to sip some of Santiago’s best coffee. No Nescafé allowed.
Photo: Paul Silva
While it’s only recently received a nod from the international food community for its innovative dishes, creative ingredients and chefs who are committed to nothing less than perfection, Peru is (and has always been) a serious food country. Case in point – each September it hosts Mistura, South America’s largest and most popular food festival. This year half a million hungry food enthusiasts are expected to visit Costa Verde de Magdalena for the ten-day event which kicks off September 5.
Photo: Hugo Pardo Kuklinski
Brazil has its cachaça, Argentina has laid claim to Malbec, Peru and Chile are perpetually fighting over who has the “real” pisco, and we all know that Nicaragua and Cuba are the places to go for top-shelf rum. When it comes to cocktail hour, Colombia is often the forgotten stepchild, without a readily identifiable liquor to help define it on the world stage.
But just because Colombia hasn’t pioneered something with the popularity of the caipirinha or the pisco sour, that doesn’t mean this dance-crazy country doesn’t love its liquor. Does it ever.
Photo: Bridget Gleeson
So what if they’re finely trained millionaire superstars bathing in the flattering glow of an international spotlight? These guys are Argentine – and they like all the same things you like about Argentina. Steak on the parrilla, the Pope, a relaxing gourd of yerba mate at the end of a hard day’s work: La Selección Argentina, they’re just like us.
French bombshell Brigitte Bardot didn’t discover Armação dos Búzios (Búzios for short) but when she decided in 1964, at the top of her fame, to hide away in this small, unknown fishing village north of Rio de Janeiro for three months, she helped the world discover Búzios. The timeline of this gorgeous Brazilian beach resort, home to 23 some-odd beaches, each more perfect than the next, can be divided in two parts: B.B (Before Bardot) and A.B (After Bardot).
Photo: Carlos Varela
Winter is upon us in Chile, and that means cooler temperatures, with more humidity, and the ever-present snow capped Andes on clear, sunshiny days. And with those cool temperatures come all the ways in which humans like to keep warm. We’ve got layers, and scarves, woolen gloves, hats and scarves. But perhaps the most warming thing of all is a nice bowl of hot soup.
Chile has many soups to call its own, and though they are popular year-round, this is a particularly good time of year to order some cazuela, a caldillo, paila marina or mariscal.
When the first thing I saw upon arrival was a young girl bathing her dog in the river, I knew things were different on Ilha do Marajó, a river island nearly the size of Switzerland at the mouth of the Amazonas, Tocantins and Xingú rivers on the northern tip of Pará state. Outside of urban areas, most Brazilians wouldn’t think twice about a dirty dog, but the Marajoara do things their own way. So much so that ironically enough, dogs aren’t even the usual pet of choice.
If you’ve come to Brazil to take part in the national revelry of one of the world’s greatest sporting events, you no doubt weren’t in country all of an hour before a caipirinha ended up in your hands. Brazil is nearly as proud of its ubiquitous national cocktail as it is its national football team. Caipirinhas are so popular – and so good – that you now find them on bar menus the world over, the latest Latin cocktail, like the daiquiri, mojito and the pisco sour, to become the flavor of the month outside its borders. The ingredients of the classic caipirinha are simple: limes, sugar and cachaça, Brazil’s national spirit.
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