Collection
South American Vegetable-led Recipes
A tour of South America through vegetable-led: 31 authentic dishes, each tied to a real country and region, each with its cultural story and dietary swaps built in.
31 recipes
Arepas con Quesito & HogaoAntioquia, Colombia · easy · 45 minGriddled corn cakes split and filled with fresh cheese, spooned over with a warm tomato-scallion sauce.
Pão de Queijo (Brazilian Cheese Puffs)Minas Gerais, Brazil · easy · 40 minChewy-crisp little cheese breads made from tapioca starch, naturally gluten-free and dangerously poppable.
Porotos GranadosCentral Valley, Chile · easy · 60 minSummer stew of fresh beans, corn, squash, and basil, Chile’s pre-Columbian trinity in one pot.
LlapingachosPichincha (Andes), Ecuador · medium · 60 minGolden potato patties with melting cheese centers, griddled and served with peanut sauce and pickled onions.
Cachapas con QuesoCaracas, Venezuela · easy · 35 minSweet fresh-corn pancakes griddled golden and folded over melting salty cheese, roadside Venezuela at its best.
Sopa ParaguayaAsunción, Paraguay · easy · 65 minThe famous "soup you can slice": a rich cornbread of onions, cheese, and corn flour, born of a happy kitchen accident.
BrigadeiroMinas Gerais, Brazil · easy · 25 minFudgy chocolate truffles of condensed milk cooked with cocoa and butter, rolled in sprinkles. No Brazilian party exists without them.
Cuscuz NordestinoBahia, Brazil · easy · 30 minA fluffy steamed cornmeal cake from Brazil's northeast, moistened and finished with butter or coconut, naturally gluten-free morning fuel.
Tortas FritasMendoza, Argentina · easy · 35 minSimple fried dough discs, crisp-edged and dusted with sugar, that Argentines make on rainy mornings to eat with mate.
SopaipillasCentral Valley, Chile · medium · 40 minGolden pumpkin-dough fritters, soft and faintly sweet, fried up on cold Chilean mornings and eaten with pebre or chancaca syrup.
Bolón de VerdePichincha (Andes), Ecuador · medium · 35 minA ball of mashed green plantain stuffed with cheese, pan-crisped golden, the filling coastal breakfast of Ecuador.
Arepas con PericoCaracas, Venezuela · easy · 35 minGriddled corn arepas split and filled with perico, soft scrambled eggs cooked down with tomato, onion, and pepper.
Api con PastelLa Paz, Bolivia · medium · 45 minA hot, spiced purple-corn drink thick with cinnamon and clove, served with a crisp fried cheese pastry dusted in sugar.
MbejúAsunción, Paraguay · easy · 25 minA chewy, crisp-edged starch-and-cheese griddle cake, gluten-free and pan-cooked to order, eaten with cocido at daybreak.
Torta FritaMontevideo, Uruguay · easy · 35 minGolden discs of fried dough with a slit in the middle, crisp-edged and pillowy, the treat Uruguayans make whenever it rains, dusted with sugar and dunked in mate.
Sada Roti with Tomato ChokaDemerara (Georgetown), Guyana · medium · 40 minSoft griddled flatbread torn and dipped into smoky fire-roasted tomato choka sharpened with garlic and onion, a vegan Guyanese classic.
BaraParamaribo, Suriname · medium · 50 minLittle savory fried rings of ground urdi and flour, green with chopped tajer leaf and heavy with masala, eaten hot with chutney or sambal.
Suspiro a la LimeñaLima, Peru · medium · 50 minA layer of thick caramel dulce de leche under a cloud of port-scented meringue, Lima's most romantic dessert.
Natilla ColombianaAntioquia, Colombia · easy · 35 minA firm, sliceable cinnamon custard set with cornstarch and sweetened with raw-cane panela, Colombia's Christmas sweet.
Alfajores de MaicenaMendoza, Argentina · medium · 42 minTwo tender cornstarch shortbreads sandwiching dulce de leche, edges rolled in coconut, Argentina's national cookie.
Leche AsadaCentral Valley, Chile · easy · 55 minA rustic baked milk custard with a scorched, caramelised top, Chile's homelier cousin of crème caramel.
Higos con QuesoPichincha (Andes), Ecuador · easy · 105 minWhole figs slow-cooked in dark panela syrup and served with a slice of fresh cheese, an Ecuadorian classic.
QuesilloCaracas, Venezuela · easy · 75 minA dense caramel-topped custard set with whole eggs and condensed milk, the Venezuelan flan of every celebration.
Dulce de MamónAsunción, Paraguay · easy · 110 minGreen papaya slow-cooked in clove-and-cinnamon syrup until translucent and jammy, a Paraguayan pantry sweet.
Tarta PascualinaMontevideo, Uruguay · medium · 75 minA flaky double-crust pie of chard and ricotta with whole eggs baked inside, an everyday River Plate lunch.
ChajáMontevideo, Uruguay · medium · 65 minAiry sponge layered with whipped cream, peaches, and crushed meringue, Uruguay's cloud-light celebration cake.
Cassava PoneDemerara (Georgetown), Guyana · easy · 95 minA dense, chewy bake of grated cassava, coconut, and warm spice, a much-loved Guyanese teatime slice.
Bojo CakeParamaribo, Suriname · medium · 100 minA dense, moist cake of cassava and coconut spiked with rum and raisins, Suriname's Creole celebration bake.
Thayacha (Andean Frozen Oca)La Paz, Bolivia · easy · 40 minAn ancient Bolivian altiplano treat: sweet oca tubers boiled with cinnamon, then frozen overnight into a natural ice, sold in the winter markets of La Paz and El Alto.
Locro de Papa (Potato and Cheese Soup)Pichincha (Andes), Ecuador · easy · 50 minA thick, golden Andean potato soup enriched with milk and fresh cheese, served with avocado and cilantro.
Chipa GuasúAsunción, Paraguay · easy · 70 minA soft, savoury Paraguayan casserole of fresh sweet corn, eggs and fresh cheese, baked until golden, the juicier cousin of sopa paraguaya.
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