Anticuchos Anticuchos (singular anticucho, Quechua for Cut Stew Meat) are popular and inexpensive dishes that originated in Peru, also popular in other Andean states consisting of small pieces ...
Batan (stone) The batan is a kitchen utensil used to process different kinds of foods in South Asian,South American and Andean cuisine.
Bolivian cuisine Bolivian cuisine stems mainly from the combination of Spanish cuisine with traditional Indigenous Aymara ingredients, with later influences from Argentinians, Germans, Italians, Basques, Russians, Poles, and Arabs due to the arrival of immigrants from those countries.
Buñuelo Buñuelos (alternatively spelled bimuelos, birmuelos, bermuelos, burmuelos, bunyols, bonuelos) are fritters of Spanish origin.
Chairo Chairo is a traditional dish of the Aymara people, consumed mainly in Bolivia, the north of Chile and other countries in the Andes.
Chancaca Chancaca is a typical Peruvian, Bolivian, and Chilean sweet sauce made of raw unrefined sugar crystallized with honey.
Charqui Charqui or charque, is a form of jerky common in South America made from dried and salted meat, originally llama, nowadays mostly beef.
Cheese bun Cheese buns, cheese breads, pão de queijo or chipá are a variety of small, baked, cheese-flavored rolls, a popular snack and breakfast food in Brazil (specially in the state of...
Chicha Chicha is a term used in some regions of South and Central America for several varieties of fermented and non-fermented beverages, many derived from maize, including corn beer known as chicha de...
Chicharrón Chicharrón (Torresmo tsatsalun) is a dish made of fried pork rinds.
Chifle Chifle is a side dish, snack food, or finger food of Peru and Ecuador, consisting of fried slices (chips or crisps) of green or ripe plantain.
Chuflay Chuflay is the name of a traditional Bolivian mixed drink.
Churrasco Churrasco is a Portuguese and Spanish term referring to beef or grilled meat more generally, differing across Latin America and Europe, but a prominent feature in the cuisine of Uruguay, Brazil,...
Churro A churro, sometimes referred to as a Spanish doughnut, is a fried-dough pastry—predominantly choux—based snack.
Chuño Chuño is a freeze-dried potato product traditionally made by Quechua and Aymara communities of Bolivia and Peru, and is known in various countries of South America, including Argentina, Bolivia...
Guinea pig The guinea pig (Cavia porcellus), also called the cavy, is a species of rodent belonging to the family Caviidae and the genus Cavia.
Humita Humita is a Native American dish from pre-Hispanic times, and a traditional food in Argentina, Bolivia, Chile, Ecuador and Peru.
Llajwa Llajua or llajwa is a hot sauce prepared from hot chili peppers known as locotos and tomato.
Locro Locro (from the Quechua ruqru) is a hearty thick stew popular along the Andes mountain range.
Marraqueta The marraqueta (also called pan francés (“French bread”) in the south of Chile and pan batido (“whipped bread”) in the Valparaíso Region), is a Chilean soft bread made with flour, sa...
Milanesa The milanesa (in Italian "cotoletta alla milanese") is an Italian dish named after the city of Milano, common in Latin American countries where generic types of breaded meat fillet preparations...