Collection
South American Beef & Lamb Recipes
A tour of South America through beef & lamb: 18 authentic dishes, each tied to a real country and region, each with its cultural story and dietary swaps built in.
18 recipes
Lomo SaltadoLima, Peru · easy · 35 minBeef flash-fried in a smoking wok with soy, vinegar, tomatoes, and fries, Lima's Chinese-Peruvian icon.
Empanadas MendocinasMendoza, Argentina · medium · 70 minBaked empanadas the Mendoza way: a juicy beef and olive filling heavy on onion, sealed with a braided edge.
LocroMendoza, Argentina · medium · 210 minThe thick national stew of white hominy, beans, and squash slow simmered with beef, pork, and chorizo, finished with a spicy paprika oil.
Chivito al PlatoMontevideo, Uruguay · easy · 40 minUruguay’s glorious everything-plate: thin steak under ham, cheese, olives, and a fried egg with ensalada rusa.
Rocoto RellenoArequipa, Peru · medium · 75 minArequipa’s fiery rocoto peppers stuffed with spiced beef, olives, and raisins, capped with melting cheese.
Empanadas ColombianasAntioquia, Colombia · medium · 70 minCrisp golden corn-dough turnovers stuffed with shredded beef and potato, fried until they shatter and dipped in a bright cilantro ají.
Guyanese PepperpotDemerara (Georgetown), Guyana · medium · 170 minMeat slow-simmered in cassareep, cinnamon, and hot pepper until glossy black, the Amerindian-rooted Christmas classic.
SilpanchoLa Paz, Bolivia · medium · 55 minA Cochabamba plate of rice, potato, a thin breaded beef cutlet, and a fried egg over chopped salad.
Milanesa NapolitanaMendoza, Argentina · medium · 40 minA crisp breaded beef cutlet topped with ham, tomato, and melted cheese, the everyday lunch Argentina made its own.
Pabellón CriolloCaracas, Venezuela · medium · 115 minShredded beef, black beans, white rice, and fried sweet plantain on one plate, Venezuela's national dish.
SalteñasLa Paz, Bolivia · advanced · 80 minBaked pastry pockets of juicy, gently sweet meat stew, sealed with a rope-braided crimp, Bolivia's mid-morning ritual.
Tira de Asado con ChimichurriMontevideo, Uruguay · medium · 140 minCross-cut beef short ribs salted and grilled slowly over wood embers until the fat renders, served with a sharp garlic and parsley chimichurri.
MilanesaMontevideo, Uruguay · easy · 40 minA thin beef cutlet dredged in flour, seasoned egg and breadcrumbs, then fried crisp and golden and served with lemon.
Pastel de Choclo (Corn and Beef Pie)Central Valley, Chile · medium · 90 minA baked casserole of seasoned beef and chicken with egg, olives and raisins, under a thick, lightly sweet fresh-corn topping.
Empanadas de PinoCentral Valley, Chile · medium · 70 minBaked pastry turnovers filled with a seasoned beef-and-onion pino, a piece of hard-boiled egg, an olive and a few raisins.
Asado Negro (Black Roast)Caracas, Venezuela · advanced · 200 minA lean beef roast seared in caramelised panela and braised for hours in wine and aromatics into a glossy, near-black gravy.
Pique a lo MachoLa Paz, Bolivia · medium · 55 minA big shared platter of seared beef and sausage over fries, with onion, tomato and fiery locoto, crowned with egg.
So'o YosopyAsunción, Paraguay · medium · 50 minA thick Guarani beef soup of finely ground meat and a little rice, stirred constantly into a smooth, savoury broth and served with cassava.
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