Top Culinary Delights in South America (and the best places to try them)

Dining and drinking in South America reflect the continent's incredible diversity, shaped by nearly 450 languages, varied ecosystems, and 12 unique countries (excluding French Guiana, a French-speaking territory, and the British Falklands).

Here’s a quick guide to 12 of South America's most surprising and top-rated food and drink destinations.

Patagonia, Argentina

While Argentine cuisine is heavily influenced by European traditions, from pizza to pasta, nothing captures the essence of Argentina like a traditional asado in Patagonia.

Though the asado is often associated with beef, a typical Patagonian version stars lamb as the main event, accompanied by a variety of offal sides.

While the gauchos who popularized asado in Argentina traditionally pair it with a cup of mate, opting for a glass of Malbec is equally acceptable. Just don’t call it a BBQ.

Cochabamba, Bolivia

Bolivian cuisine, like its Andean neighbors, is built around key staples such as quinoa, corn, rice, and potatoes.

In Cochabamba, Bolivia’s fourth-largest city, you can sample these essentials in creative combinations, like silpancho—a dish that blends rice, potatoes, meat, a fried egg, and salsa.

Chicharrones, or crispy fried pork ribs, are a must-try when visiting their Bolivian birthplace.

Salvador, Brazil

São Paulo boasts an array of Michelin-starred restaurants, while Minas Gerais is often hailed as Brazil's culinary capital. Both are home to feijoada, the rich pork and bean stew that is considered the country’s national dish.

Don’t forget Salvador, the capital of Bahía state, where you can experience the vibrant flavors of Afro-Brazilian cuisine, rich with shrimp, dendê oil, and malagueta chile.

Valle de Colchagua, Chile

Rather than heading to Santiago for a sweet terremoto cocktail, head south to the renowned wine regions.

In the 1800s, Carménère was nearly wiped out in France, but secretly found a new home in Chile’s vineyards.

Winemakers even mistook it for Merlot until the 1990s. Today, Carménère is Chile’s signature grape, and the Valle de Colchagua is regarded as the heart of the country's finest reds.

Eje Cafetero, Colombia

Some claim that Colombian cuisine shines along the Caribbean coast, where fried plantains, or patacones, are a staple and seafood is incorporated into almost every dish. Others argue that Medellin’s massive bandeja paisa is unmatched.

Yet, the Eje Cafetero, the verdant heart of Colombia’s coffee region, surpasses them all. Here, you can indulge in the country’s finest coffee day after day, all while taking in the breathtaking landscapes.

Mindo, Ecuador

For those on a more modest chocolate budget, the cloud-forest town of Mindo in northern Ecuador is home to several small, artisanal chocolatiers offering a delicious taste of local cacao.

Berbice, Guyana

Guyana stands out as one of the most culturally unique countries in South America, with strong influences from the English-speaking Caribbean.

This is evident not only in the country's love of cricket but also in its diverse cuisine, which blends British, Creole, African, and Chinese flavors.

While Chinese and curry dishes are commonly found in larger towns, the coastal region of Berbice offers some of the freshest seafood dishes, including the beloved crab soup.

Asunción, Paraguay

Landlocked and largely bilingual (with both English and Guaraní as official languages), Paraguay remains one of South America's most overlooked destinations, partly due to the absence of iconic attractions like those in Peru.

Yet, the country’s cuisine, adored by Bourdain, stands out—especially in the capital, Asunción.

Try sopa paraguaya, a dense cornbread (despite the name suggesting it's a soup), or mbejú, a crispy, fried patty made from starch. For a true soup, pira caldo is a fish-filled option worth savoring.

Arequipa, Peru

While Lima is the go-to city for fine dining and world-class ceviche, consider visiting the often-overlooked Arequipa for a more authentic Peruvian experience.

Known as the ‘White City,’ Arequipa is famous for its picanterías, where you can indulge in hearty portions of local dishes like pastel de papa (potato cake), rocoto relleno (stuffed chili peppers), and the seasonal chupe de camarones (crawfish soup).

Pair your meal with a refreshing glass (or jug) of chicha morada, a cool drink made from boiled purple corn.

Paramaribo, Suriname

Suriname, with its rich blend of Asian, African, and European influences, boasts a cuisine that is arguably one of the most underrated in the region.

Like Guyana, Suriname is often considered a culturally Caribbean country. A trip to the capital, Paramaribo, is essential for sampling Javanese (Indonesian) dishes like teloh (fried cassava) and bami met kip (chicken and noodles).

Carmelo, Uruguay

Uruguay’s culinary culture shares many similarities with neighboring Argentina, especially when it comes to meat and mate.

While European dishes are still common, skip the tea and head straight for a glass of Tannat wine in Carmelo, one of Uruguay’s premier wine regions.

Pair your Tannat with a picada platter of meats and cheeses, including local favorites like danbo (similar to Edam) and magro, a testament to Uruguay’s strong Swiss-influenced dairy traditions.

Maracaibo, Venezuela

Venezuelan cuisine varies greatly by region. The coast and islands favor fresh seafood, while in the Amazon, yucca might appear at every meal, from breakfast to dinner.

If you do find yourself in Maracaibo (though some countries, including the US, advise against traveling there), be sure to try two essential dishes: arepas and pabellón criollo (a classic combo of rice, beans, plantains, and beef), along with patacón maracucho, a sandwich that uses fried plantains in place of bread.

Top it all off with a generous spoonful of guasacaca, a spicy avocado salsa.