South American Specialties

South American is known for its exceptional seafood dishes, the use of fresh herbs, such as cilantro, dill, and the passion for delivering exquisite meals that are oh-so-simple to prepare. Don’t forget the limes!

 Arroz con camarones (Colombian rice& shrimp pilaf)

South American Specialties - Arroz con camaronesThis delectable dish will tantalize your taste buds. Tender shrimp served on a bed of aromatic rice needs just a squeeze of lime for perfection. Fresh herbs, such as cilantro, green onions, etc. make this one of South America’s most favored dishes.

Anticuchos: Peruvian beef kebabs

South American Specialties - AnticuchosEvery country has its version of the shish kebab—it’s all in the seasonings that make them different, each one being special onto itself.

Peruvian kabobs are marinated overnight in a vinegar based marinade prepared with cumin, oregano and chili powder.

Asado: Argentinean grilled beef, lamb, or pork roasted gaucho-style, over an outdoor bed of coals

South American Specialties - AsadoAsado has very little seasoning – basically coarse sea salt. The meats develop their flavors as they are slow-cooked over an open pit of coals with no flames – cooked to perfection. Asado can also be prepared on a home barbeque. Typically, large sweet onions, bell peppers, corn, eggplant and other vegetables are also cooked over the coals as side items to the main course.

Churrasco

South American Specialties - ChurrascoA smorgasbord of grilled meats from Brazil, served on skewers and carved directly onto your plate. For health enthusiasts, you can get your protein fill.

Empanadas

South American Specialties - EmpanadasThis pocket-style flaky pastry sandwich can be found in some form or fashion in almost every country in the world. It’s all about the filling. From cheese to fruit to meats sautéed with onions, peppers and aromatic herbs and seasonings, Empanada’s remain an all-time favorite.

Traditionally, they are large enough for a meal and can be eaten on the run; smaller ones can be enjoyed at a café with friends over lunch.

Desert empanadas are typically filled with chocolate and bananas, apple pie or cherry pie filling, chocolate shavings and whipped cream, often dusted with sweet confectioner’s sugar and much more.

Seviche: Seafood marinated with lime juice and chilies (Ecuador and Peru)

South American Specialties - SevicheThis delicious salad has all the right ingredients – tomatoes, avocado, onions, boiled shrimp, cilantro and a good dose of lime juice. Seviche can enjoyed any time of the day – a great snack that delivers antioxidants and essential nutrients.

Patacon Pisao: Colombian fried plantains

South American Specialties - Patacon PisaoPataconPisao  means “Mashed Plantain”

This delectable sandwich is made with either your choice of rotisserie chicken or succulent slow roasted pork.

What makes this sandwich so unique is that instead of bread it is prepared using two slices of green plantain’s that have been grilled and flattened until soft, almost caramelized on the inside, but firm enough to hold the filling and not fall apart when you pick it up.

Once the plantains are heated throughout they are layered with your choice of meat and finished with a combination of pickled purple and white onions, sliced tomatoes and avocado sauce.

The pork is fork tender with just the right combination of center meat and crispy skin from the rotisserie preparation. What makes the pork and chicken so flavorful is the special citrus marinade that the meat sits in for several hours before cooking in a slow turning open flame rotisserie oven.

This method of cooking assures the meat is cooked evenly because as the meat turns—the drippings work as a basting agent keeping everything moist while reincorporating all of the flavors.

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