Category: South american cuisine

According to OECD data, average meat consumption in the South American region was approximately 61 kg per person per year between 2019 and 2021, nearly double the global average of 34 kg. So, do South Americans eat a lot of meat universally, or are there significant regional variations?

According to Argentine tradition, a true asado involves a variety of meats and cuts, not just one definitive choice. The perfect asado experience, however, hinges on selecting the right combination of beef, pork, and sausage for the best texture and flavor. So, what is the best meat for asado?

Over 10 kg of yerba mate is consumed annually per capita in Uruguay, making it the largest consumer. But what are the ingredients in mate drink, beyond the leaves of the Ilex paraguariensis plant? The composition of mate can range from a simple, unadulterated herbal infusion to a complex beverage with added fruits, herbs, and sweeteners.

According to Brasa Peruvian Kitchen, the giant Peruvian corn known as choclo is considered a superfood due to its high fiber and vitamin content. But is choclo healthy and deserving of this title, and how does it compare to the sweet corn varieties commonly found elsewhere? This article delves into the nutritional facts and health benefits of this Andean staple.

Arepas are a daily bread for millions in Venezuela and Colombia, enjoyed at breakfast, lunch, or dinner. This popularity prompts a key dietary question: can I eat arepa everyday while maintaining a balanced nutrition diet? The answer lies in mindful preparation, portion control, and the nutritional choices you make.

According to USDA data, a single restaurant-prepared arepa can contain around 215 calories, but the exact count for **how many calories are in one plain arepa?** can vary significantly. This versatile corn-based staple is a blank canvas, meaning its nutritional impact depends heavily on its size, preparation method, and any added ingredients.