Merging local, indigenous ingredients with those brought over from Europe, the distinctive cuisines of South America balance flavor and technique in unforgettable ways.
Elements of Venezuelan, Brazilian, Argentine and Peruvian cooking have been shaped by history, geography and immigration—and, in turn, they are influencing the development of retail products and menu items all over the world.
On the snack side, chimichurri is making its way into salty favorites like chips, crisps and popcorn. Authentic street foods, like coxinha, can also inspire international snack offerings. With so many global cuisines already featuring croquettes, new fillings and dipping sauces serve as simple, appealing introductions to South American flavors.
ON RETAIL SHELVES:
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Char-grilled steak and chimichurri flavored potato crisps, for an Argentine-style dish in snack form (UK)
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Giant Peruvian Inca corn, a crispy salted snack made from large-kernel choclo (US)
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Crispy shrimp and fish cake croquettes that are high in protein and easy to cook (South Korea)
Live-fire cooking (e.g. churrasco and asado) is an essential component of South American culinary heritage, and one European grocery chain is capitalizing with ready-to-heat meals inspired by Argentine chimichurri steak and Peruvian lomo saltado. Marinades and sauces for dressing meats in authentic flavors are also popular. Even within the South American market, traditional dishes are getting a makeover with new fillings and condiments.
IN THE PROTEIN SPACE:
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Lomo saltado, Peruvian-style cubed steak with rice and black beans, tomato and onion (Italy)
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Panca pepper paste, used to add a mild fruity and smoky flavor to grilled meats, stews and fish dishes (Canada)
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Sorrentino pasta stuffed with salmon and sesame, rather than traditional ham and cheese (Chile)
Around the world, foodservice operators are menuing traditional entrées in more accessible formats, like stuffed arepas or sandwiches. South America’s unique fusion cuisines—such as Italian-Argentine, Japanese-inspired Nikkei or Cantonese-style Chifa in Peru—can also serve as inspiration when incorporating new flavors into signature dishes.
ON THE MENU:
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Venezuelan café offering pabellón criollo with rice, beans, shredded beef and plantains in arepa form (US)
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Chorizo sausage on a crusty roll, known as choripán, loaded with authentic toppings (Japan)
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Nikkei-style “soul street food,” including ceviche sushi rice bowl with Japanese vegetables, shoestring sweet potatoes, candied chilies and creamy aji amarillo sauce (Peru)
At its core, South American cuisine is rich in dishes such as grilled meats, stews, seafood and street foods that carry wide-ranging appeal. And vibrant sauces like guasacaca, aji criollo and chimichurri can bring a taste of authenticity to innovation across categories, enlivening sandwiches, pizza, eggs, tacos and more.
3 PERFECT BITES
FOODSERVICE: South American culinary traditions are introduced to foodservice establishments both as authentic dishes and through fusion-inspired techniques.
PROTEIN PROCESSORS:
Western markets are highlighting South American flavors, such as aji amarillo, in protein innovation. An opportunity exists for brands in Eastern markets to do the same.
SNACKING: Products taking inspiration from South American dishes and flavors include ready-to-heat arepas, chips designed for ceviche and chimichurri popcorn—demonstrating a range of snacking formats.