11 South American Dinners Full of Sunshine, Spice and Big Family Flavor

From the grills of Argentina to the beaches of Brazil and the mountains of Peru, South America has some of the most exciting food on the planet. There are juicy grilled meats with bright green chimichurri, tangy ceviche, golden empanadas, cozy rice and chicken, and rich coconut stews. These South American dinners are all about family, big tables and bold flavor. Let us take a little food trip together. Your first stop is Lima..

Lomo Saltado, Peru’s Star of South American Dinners

Lomo saltado is what happens when Chinese and Peruvian cooking meet. Strips of beef are stir fried in a smoking hot wok with red onions, tomatoes, soy sauce, vinegar and yellow chili, then tossed with crispy French fries and served next to white rice. Yes, fries and rice on one plate! It is fast, smoky and one of the most loved South American dinners. Would you eat the fries first or let them soak up the sauce?

You will need: 1 1/2 pounds sirloin (in strips), 3 tablespoons soy sauce, 2 tablespoons red wine vinegar, 1 tablespoon aji amarillo paste or 1 yellow chili (optional), 3 garlic cloves, 1 teaspoon cumin, 2 tablespoons oil, 1 red onion (in thick wedges), 2 tomatoes (in wedges), cilantro, 1 pound French fries (cooked), white rice, salt, pepper.

How to make it: 1. Season the beef with salt, pepper, cumin and garlic. 2. Sear it in a very hot wok with oil for 2 minutes and set aside. 3. Stir fry the onion for 1 minute, then add tomatoes. 4. Return the beef, add soy sauce, vinegar and chili paste and toss for 1 minute. 5. Fold in the fries and cilantro and serve with rice.

Brazilian Picanha

Walk into a Brazilian steakhouse and the waiters will keep bringing you one cut over and over: picanha. It is the top sirloin cap with a thick layer of fat that melts as it grills, keeping the meat juicy and full of flavor. The only seasoning is coarse salt. Slice it thin against the grain and serve with rice, beans and farofa. Would you go back for seconds and thirds?

You will need: 1 picanha (top sirloin cap, about 2 1/2 pounds), 2 tablespoons coarse sea salt, rice, black beans, farofa (toasted cassava flour), vinaigrette salsa.

How to make it: 1. Score the fat cap in a crisscross pattern without cutting the meat. 2. Cut into thick steaks with the grain and curve them onto skewers, or leave whole. 3. Rub all over with coarse salt. 4. Grill fat side down first, then turn and cook to medium rare, about 15 to 20 minutes. 5. Rest 10 minutes and slice thin against the grain.

Steak With Chimichurri for Easy South American Dinners

In Argentina, a Sunday asado is a sacred family ritual. Steaks are grilled over wood or charcoal and served with chimichurri, a fresh green sauce of parsley, garlic, oregano, vinegar and olive oil. It is bright, tangy and makes any steak taste amazing. It is one of the easiest South American dinners to make on your own grill. Potatoes or a fresh salad on the side?

You will need: 4 steaks (skirt, flank or rib eye), salt, pepper. Chimichurri: 1 cup parsley (finely chopped), 4 garlic cloves (minced), 1 tablespoon dried oregano, 1/2 teaspoon chili flakes, 1/4 cup red wine vinegar, 1/2 cup olive oil, salt.

How to make it: 1. Mix all the chimichurri ingredients and let it rest 30 minutes. 2. Season the steaks well with salt and pepper. 3. Grill over high heat 4 to 5 minutes per side for medium rare. 4. Rest 5 minutes. 5. Slice and spoon plenty of chimichurri on top.

Arroz con Pollo, the Comfort Food of South American Dinners

Arroz con pollo means rice with chicken, and almost every Latin American country has its own version. In Peru it is green from cilantro, while in Colombia and Venezuela it is golden from saffron or achiote. Chicken, rice, peppers, peas and carrots all cook in one pot, so cleanup is easy. It is the dish many families grew up on. Which version sounds better to you: A) green cilantro B) golden saffron?

You will need: 2 pounds chicken thighs, salt, pepper, 2 tablespoons oil, 1 onion, 1 red bell pepper, 3 garlic cloves, 1 teaspoon cumin, 1 teaspoon achiote or paprika, 2 cups long grain rice, 3 1/2 cups chicken broth, 1 cup peas and carrots, 1/2 cup cilantro.

How to make it: 1. Season and brown the chicken in oil, then set aside. 2. Cook onion, pepper and garlic for 5 minutes. 3. Add spices and rice and stir 2 minutes. 4. Pour in broth and return the chicken. 5. Cover and cook on low 25 minutes, add peas and carrots for the last 5 minutes and finish with cilantro.

Peruvian Ceviche

Ceviche is the national dish of Peru. Very fresh white fish is cut into cubes and soaked in lime juice with red onion, chili, garlic and cilantro. The lime turns the fish firm and white in about 15 minutes. It is served with sweet potato and big kernels of corn. It is light, fresh and great for a warm night. Always use the freshest, high quality fish from a trusted fish counter. Would you try it?

You will need: 1 1/2 pounds very fresh skinless sea bass or flounder (in 1/2 inch cubes), 1 cup fresh lime juice, 1 red onion (thinly sliced), 1 aji amarillo or jalapeno (minced), 1 garlic clove, 1/2 cup cilantro, salt, 1 sweet potato (boiled and sliced), corn on the cob.

How to make it: 1. Rinse the sliced onion in cold water and drain. 2. Put the fish in a cold glass bowl and season with salt. 3. Add chili, garlic and lime juice and stir. 4. Rest 10 to 15 minutes in the fridge until the fish turns white. 5. Toss with onion and cilantro and serve right away with sweet potato and corn.

Argentine Beef Empanadas

Empanadas are little golden pies loved all over South America. In Argentina they are filled with juicy ground beef, onions, peppers, green olives and hard boiled egg, spiced with cumin and paprika. Bake a big tray for a family dinner or a party. They freeze beautifully too. How many could you eat: A) 2 B) 4 C) I lost count?

You will need: 2 packages empanada discs (about 20) or pie dough, 1 pound ground beef, 1 onion, 1 red bell pepper, 2 green onions, 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon chili flakes, 1/2 cup green olives (chopped), 2 hard boiled eggs (chopped), 1 egg for brushing, salt.

How to make it: 1. Cook onion and pepper until soft, add beef and spices and cook through. 2. Cool, then add green onions, olives and egg. 3. Put a spoonful of filling on each disc. 4. Fold, seal and crimp the edges. 5. Brush with beaten egg and bake at 400F for 18 to 20 minutes.

Venezuelan Arepas

Arepas are thick corn cakes from Venezuela and Colombia that are crispy outside and soft inside. They are split open and stuffed like a sandwich with shredded beef, black beans, cheese, avocado or chicken salad. They are naturally gluten free and so much fun to build. Set out fillings and let everyone stuff their own. What would you stuff yours with?

You will need: 2 cups precooked white cornmeal (masarepa), 2 1/2 cups warm water, 1 teaspoon salt, 1 tablespoon oil. Fillings: shredded beef or chicken, black beans, shredded white cheese, avocado, tomato.

How to make it: 1. Mix cornmeal, water, salt and oil into a soft dough and rest 5 minutes. 2. Shape into 8 patties about 1/2 inch thick. 3. Cook on an oiled griddle over medium heat 6 to 7 minutes per side. 4. Bake at 350F for 10 minutes so they puff. 5. Split open and stuff with your fillings.

Bandeja Paisa, Colombia’s Biggest Plate

Bandeja paisa is famous for its size. This farmer’s platter from the mountains of Colombia includes red beans, white rice, ground beef, chorizo, crispy pork belly, a fried egg, sweet plantain, avocado and a little corn arepa. It was made to fuel long days of work. You can make a smaller version at home with just a few of the parts. Could you finish the whole plate?

You will need: 2 cans (15 ounces each) red beans, 1 cup rice, 1/2 pound ground beef, 2 chorizo sausages, 1/2 pound pork belly, 4 eggs, 2 ripe plantains, 1 avocado, 1 tomato, 1 onion, cumin, salt, oil.

How to make it: 1. Simmer the beans with chopped onion, tomato and cumin for 20 minutes and cook the rice. 2. Cook the ground beef with onion, tomato and salt. 3. Fry the pork belly until crispy and cook the chorizo. 4. Fry plantain slices until caramelized and fry the eggs. 5. Arrange everything on large plates with avocado.

Moqueca, the Coconut Fish Stew of South American Dinners

Moqueca comes from the sunny coast of Bahia in Brazil. White fish and shrimp simmer gently with peppers, tomatoes, onions, garlic, coconut milk and a little red palm oil until the broth is golden and creamy. It is cooked in a clay pot there, but any heavy pan works. Serve over rice with lime. Fish lovers, is this your new favorite of all the South American dinners?

You will need: 1 1/2 pounds firm white fish (in chunks), 1/2 pound shrimp, juice of 1 lime, 3 garlic cloves, 2 tablespoons olive oil, 1 onion, 1 red and 1 yellow bell pepper, 2 tomatoes, 1 can (14 ounces) coconut milk, 1 tablespoon red palm oil or paprika, cilantro, salt, rice.

How to make it: 1. Toss fish and shrimp with lime, garlic and salt and rest 20 minutes. 2. Layer onion, peppers and tomatoes in a heavy pot with oil. 3. Lay the fish on top and add the rest of the vegetables. 4. Pour in coconut milk and palm oil, cover and simmer 15 minutes. 5. Add shrimp for 5 minutes, then finish with cilantro and serve with rice.

Prato Feito, Brazil’s Everyday Plate

Prato feito means made plate, and it is the everyday lunch and dinner of millions of Brazilians. A plate holds white rice, black beans, a simple grilled steak or chicken, a fried egg, salad and sometimes fries. It is not fancy, but it is balanced, filling and tastes like home. Love easy family meals with a Latin twist? Try our Mexican dinner recipes too. Egg on top or no egg?

You will need: 4 thin steaks or chicken cutlets, 2 garlic cloves, salt, pepper, oil, 2 cups cooked white rice, 2 cans (15 ounces each) black beans, 1 onion, 1 bay leaf, 4 eggs, lettuce, tomato, lime.

How to make it: 1. Simmer the beans with garlic, onion and bay leaf for 15 minutes. 2. Season the steaks with garlic, salt and pepper. 3. Sear them in a hot pan 2 to 3 minutes per side. 4. Fry the eggs. 5. Plate the rice, beans, steak and egg with a lettuce and tomato salad and a squeeze of lime.

Anticuchos to Finish Your South American Dinners

Anticuchos are the smoky skewers sold on street corners all over Peru. They are traditionally made with beef heart, but steak works just as well. The meat soaks in a marinade of aji panca chili, vinegar, garlic and cumin, then gets grilled over hot coals and basted until charred. Serve with potatoes, corn and a spicy green sauce. So which of these South American dinners is first for you: A) lomo saltado B) picanha C) empanadas D) moqueca?

You will need: 2 pounds sirloin or beef heart (in 1 1/2 inch cubes), 3 tablespoons aji panca paste or 2 tablespoons paprika plus 1 teaspoon chili, 1/4 cup red wine vinegar, 4 garlic cloves, 1 teaspoon cumin, 1 teaspoon oregano, 3 tablespoons oil, salt, skewers, boiled potatoes, corn.

How to make it: 1. Mix chili paste, vinegar, garlic, cumin, oregano, oil and salt. 2. Coat the beef and marinate at least 4 hours. 3. Thread onto soaked skewers. 4. Grill over high heat 3 to 4 minutes per side, basting with leftover marinade early on. 5. Serve with potatoes and corn.