Delicious and Exotic Latin Food That Are Currently in Existence

Filed in Articles by on June 2, 2022

There is a variety of Latin food in the world today. Variety they say is the spice of life. Come along as we take a salivating tour of some Latin food.

Latin Food

Exotic Latin Food you Should Try

Every Latin American country has its own unique dishes and specialities to sample, also they have their own popular regional cuisines, like guacamole, and pebre.

Covering a neighbourhood that has South and Central America, Mexico and therefore the Caribbean, Latin America is expansive and diverse, but one thing is sure — its food is strong, flavorful and always inventive.

Did you recognize that nearly every Latin American country has its own iconic snacks or traditional South American street food? We have made a list of Latin food you never knew existed.

Arepa

Latin Food

A mouth-watering, fluffy, white dough shaped as a saucer and made mainly of cornflour, prominent within the cuisine of Colombia and Venezuela.

It is eaten daily by both Colombians and Venezuelan and may be crammed with various accompaniments like cheese, avocado, beans or meat. A crowd-pleaser indeed!

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Churrasco

Churrasco may be a Portuguese and Spanish term pertaining to beef or grilled meat and maybe a prominent feature in Latin American cuisine, popular in Argentina, Bolivia, Brazil, Chile, Colombia, Guatemala, Nicaragua and Uruguay.

A restaurant serving grilled meat is understood as a churrascaria (steakhouse). Most times restaurants serve all-you-can-eat churrasco buffets, with servers slicing meat onto patrons’ plates–this is often called espeto corrido or rodizio and is especially popular in Brazil.

Empanada

Latin Food

A well-known snack in Latin American cuisine, an empanada is probably a baked or fried bread that is full of meat, cheese, vegetables or fruits, among other fillings. Different types are available.

Tamales

Latin Food

Popular everywhere in Central and South America, the tamales dough are made from corn (masa), which is crammed with pork, chicken or beef and delicately wrapped during a corn husk or banana leaf and then steamed.

(Think of a Latin American version of the Cha Sio Bao dim sum) The wrapping is in fact, discarded before eating.

The tamales shape, filling and even wrapping varies from country to country.

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Tacos

Crunchy or soft, they’re messy and great fun to eat! It’s a standard Mexican dish made from a corn or wheat tortilla folded or rolled around a filling.

They usually make taco with a spread of fillings, including beef, pork, chicken, seafood, vegetables and cheese.

They usually ate a taco without knives or forks and is usually amid salsa or chilli pepper, avocado or guacamole, coriander, tomatoes, onions and lettuce. Yummy!

Acarajé

Acarajé are fritters made with black-eyed peas, fried in traditional dendê oil (a sort of palm oil) and crammed with different toppings, shrimps with the sauce being the foremost traditional.

Aside from Brazil and confirming its reference to Africa, this dish (or close variations of it) also can be found in West African countries like Nigeria, Ghana, Togo, Benin, Mali and Gambia.

Chipá

A chipá may be a small, baked cheese-flavoured roll, which may be a popular snack and food in Brazil (called pão de queijo), Colombia (called pandebono) and Ecuador (called pan de yucca within the Coast Region).

It’s also eaten in Paraguay and Argentina and Bolivia (called cuñapé).

Coração de Frango

Latin Food

These chewy morsels make an excellent addition to Brazil’s well-known rice and beans combo and are widely eaten across Brazil.

From barbecues to business lunches and snacks, you’ll calculate being served a couple of chicken hearts wherever you go.

They are seasoned with simple salt and pepper, but sometimes come marinated in rich mixtures of garlic, wine and herbs.

Asado

Asado is a term used for particular barbecue techniques, and also for the event surrounding the barbecue.

Considered Argentina’s national dish but also traditional to Brazil, Chile, Colombia, Ecuador, Paraguay, Peru and Uruguay, the most ingredient in Asado is flank-cut beef ribs flavoured with chimichurri and cooked on a grill called a parilla, or on fire.

Asado also includes embutidos, various types of meat including chicken and sweetbreads, bread, mixed salad and verdurajo (grilled vegetables).

Ceviche

Latin Food

Ceviche is a dish of fresh raw fish cured in citrus juices (key lime or Naranja agria ­– bitter orange) and spiced with ají (chilli peppers).

Onion, salt and pepper also are added to the marinade, which is usually served during a small glass as an appetizer taken alongside chunks of corn-on-the-cob and cooked sweet potato.

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Ropa vieja

Literally translated as “old clothes”, ropa Vieja’s shredded beef is indeed like shredded rags of clothing.

Ropa vieja is usually amid fried plantain, black beans and rice. a crucial flavouring is that the Cuban staple sofrito, made with sautéed onions, green peppers and garlic cooked with tomatoes.

Bandeja paisa

Popular within the Antioquia department of Colombia and therefore the Paisa region, bandeja paisa may be a platter-style meal served during a large, oval-shaped tray and comprising a generous sort of different foods.

Traditional items include red beans cooked with pork, polished rice, Carne molida (ground meat), chicharrón, fried egg, plantain, chorizo, arepa (flatbread), hogao sauce, morcilla (black pudding), avocado and lemon.

Cuy

Latin Food

Peruvian dishes like ceviche are now internationally renowned, but another staple has been conspicuously absent–roasted guinea pig.

This is often a controversial dish for those that grew up with the furry creatures as beloved pets, but in Peru, guinea pigs are not any more companions than chickens and are therefore a major choice for dinner.

Sometimes, the meat is served without the bone and will be easily mistaken for a richly spiced rabbit.

Cuban Sandwich

An authentic bomber is formed with Cuban bread, ham, pork roast, cheese, and pickles. the key is in “el pan”, it must be crispy on the surface but crazy within to accommodate the oozing, melted cheese.

Alfajores

There are many reasons to like Argentina, but Alfajores is on the highest o the four lists, handily. the normally sweet, made with two soft and crumbly cookies sandwiched around a thick layer of dulce de leche (caramel), is taken into account as a national treasure.

Although officially, they treat it as a pastry, Argentinians eat them within the morning with coffee or tea, as a daily snack or after dinner.

There’s no “right” time to eat alfajores, actually. Any time is that the right time to enjoys one. the foremost popular varieties are those crammed with dulce de leche, of course, and either rolled in coconut or covered in dark or chocolate.

Mole Poblano

Mole may be a generic name for a variety of sauces utilized in Mexican cuisine, but mole poblano is perhaps the simplest known of all varieties and is usually considered Mexico’s national dish.

Containing around 20 ingredients, of which the foremost notable are chilli and chocolate, they typically serve this dark sauce over turkey and sometimes on special occasions.

Chapulines

Latin Food

Packed filled with protein and nutrients, low in fat and grown sustainably–this traditional Oaxacan snack may hold the key to our culinary future.

It consists of grasshoppers, fried in chilli sauce, garlic and lime, packed filled with flavour and served on their own or in tacos.

While some could also be reluctant to undertake these crunchy treats, consider that a lot of traditional grasshopper-eaters consider crustaceans and seafood to be revolting – it’s all a matter of perspective.

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Chuños

Latin Food

In the semi-arid highlands of Bolivia, vegetation is few and much between potatoes play an important role in nutrition.

Some are wont to make chuños, an ingenious and weird process that involves letting them freeze within the sub-zero, nocturnal Andean temperatures, thaw within the morning sun, freeze again the subsequent night, thaw again–than on.

Finally, the potatoes are stomped upon to peel them, frozen and thawed another time permanently measure and added to soups and stews with other Andean foods like a llama.

Escamoles

Latin Food

Known as the Mexican caviar, this creamy, nutty delicacy makes an ideal addition to tacos with guacamole. Yet, the maximum amount they’ll resemble harmless pine nuts or corn kernels, this ancient Mexican dish isn’t for the faint-hearted–being ant larvae.

Escamoles are harvested from the maguey and blue agave plant, otherwise want to make mezcal and tequila. They might look unappetizing, but escamoles are harmless and are definitely worth a try.

Morcilla

Blood sausages are hardly unique to Latin America, but Argentina morcilla deserves a mention as a part of the country’s celebrated barbecue, the formidable ‘asado’.

Pig’s blood is cooked with a spread of fillers, like onions, rice or breadcrumbs, while flavoured with paprika and garlic.

The result’s a creamy and intensely flavoursome sausage, the right complement to an upscale chunk of barbecued steak and strong Malbec wine.

Feijoada

This traditional Brazilian dish feijoada could be a stew of black beans cooked with meat (usually pork and/or beef) and served with rice, vegetables, assorted sausages like chouriço, morcela (blood sausage) and farinheira, and a spread of some side dishes including farofai (toasted manioc flour).

There are many traditional Latin recipes, some are very similar from one country to a different (especially those dishes which will be traced back to the Spanish colonization era).

Try this wonderful Latin food when next you visit Latin America.

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CSN Team.

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