Traveling through Latin America has been one of the most enriching experiences of my life, and honestly, it’s the food that keeps pulling me back again and again. Each country, each region, has its own distinct flavors and traditions, and as someone who’s lucky enough to have traveled across this beautiful part of the world, I’ve made it my mission to taste as much as I can. So, let me take you on a little culinary journey through some of my favorite countries: Colombia, Peru, Argentina, Mexico, Panama, and Ecuador.
Whether you’re a foodie, an adventurer, or just someone who loves trying new things, I promise you’ll want to taste your way through these incredible destinations. And when you’re ready to start planning, trust me, you’re going to want to do it with nosfui.com—but more on that later.
Colombia: Arepas, Bandeja Paisa, and More
Let’s start with Colombia, where I’ve spent quite a bit of time. The food here is as diverse as its landscape. One of my favorite things to eat, no matter where I am in the country, is an arepa. These little corn cakes, grilled or fried, are a staple in Colombian cuisine, and you can find them everywhere—from street vendors to high-end restaurants. The beauty of the arepa is its versatility. In Bogotá, I had arepas filled with cheese that were gooey and satisfying, perfect with a hot chocolate on a cool morning. But when I traveled to Medellín, the arepas became thinner and crispier, often served alongside meats or eggs.
Of course, you can’t talk about Colombian food without mentioning the Bandeja Paisa. The first time I tried this dish, I was in Medellín, and let me tell you—this plate is not for the faint of heart. It’s huge, and it’s delicious: rice, beans, ground beef, chorizo, fried egg, plantain, avocado, arepa, and a slice of crispy pork belly. It’s a meal that represents the heartiness and warmth of the Colombian people. And honestly, after a big plate of Bandeja Paisa, you’re going to need a siesta!
Then there’s ajiaco, a soup I discovered in Bogotá. It’s a creamy potato and chicken soup with a unique herb called guasca, served with corn on the cob, capers, avocado, and a dollop of cream. It’s comfort in a bowl, especially on those chilly, foggy days in the high-altitude capital.
Peru: The Kingdom of Ceviche
If there’s one country that knows how to wow with its food, it’s Peru. Every time I land in Lima, I make a beeline for a cevichería. The ceviche here is like nowhere else—fresh fish marinated in lime juice, with onions, cilantro, and a spicy kick from ají peppers. It’s served with sweet potato and corn, which perfectly balances the acidity of the lime. The key to a great ceviche is the freshness of the fish, and in Lima, they don’t play around. Sitting by the Pacific Ocean, eating ceviche with an ice-cold beer, is something you have to experience.
But Peru has so much more than just ceviche. One of the most interesting dishes I tried was anticuchos, skewers of beef heart, marinated and grilled to perfection. It sounds adventurous, but trust me, the flavor is incredible. The meat is tender, and the marinade—made from vinegar, spices, and ají panca—gives it a smoky, tangy kick.
And don’t even get me started on lomo saltado, a stir-fry of beef, onions, tomatoes, and peppers, served with rice and fries. It’s the perfect fusion of Peruvian and Chinese flavors, a result of the country’s large Chinese population. Every bite is a reminder of how much Peru’s cuisine has been shaped by the different cultures that have come through its borders.
Argentina: The Land of Asado
When I first got to Argentina, I knew the meat would be good—but I had no idea just how good. Asado isn’t just a meal here; it’s a tradition, a way of life. The first time I was invited to an asado, I was in the countryside outside Buenos Aires. There was a massive grill (the parrilla) covered in cuts of beef, sausages, and even intestines, slowly cooking over wood and charcoal. The smell alone was enough to make my mouth water.
What makes Argentinian beef so special is the quality of the meat and the simplicity of the preparation. A little salt, a little fire, and a lot of patience—that’s all you need. The bife de chorizo (sirloin) is always a favorite, and the morcilla (blood sausage) was surprisingly delicious, with a rich, earthy flavor.
Of course, Argentina is also the land of empanadas, those little pockets of dough filled with all sorts of goodness—beef, chicken, cheese, even sweet fillings like quince paste. The best empanadas I had were in Salta, in the northwest of the country. They were baked to perfection, with a flaky crust and a savory filling that was seasoned just right.
Mexico: Tacos, Mole, and Mezcal
When it comes to Mexican food, you probably already know the big hitters—tacos, enchiladas, guacamole—but there’s so much more to explore. Tacos al Pastor are an absolute must. These tacos are made with thin slices of pork marinated in a mixture of dried chilies, spices, and pineapple, then cooked on a vertical spit (similar to shawarma). The pork is shaved off and served on small corn tortillas with a sprinkle of cilantro and onion, and a wedge of lime. One bite, and you’ll be hooked.
If you want something heartier, go for Mole Poblano. Mole is a complex sauce made from chocolate, chili peppers, and a variety of spices, poured over chicken or turkey. It’s sweet, savory, spicy, and rich all at once—a true taste explosion. Mole recipes vary by region, but Puebla is the place to try it.
And I can’t forget Chiles en Nogada, one of the most patriotic dishes in Mexico. It’s made with poblano chilies stuffed with picadillo (a mixture of ground meat, fruits, and spices), topped with a walnut-based cream sauce and pomegranate seeds. The colors of the dish—green, white, and red—represent the Mexican flag, and it’s as beautiful as it is delicious.
Panama: A Seafood Lover’s Paradise
When you think of Panama, seafood should be at the top of your list. With both the Pacific and Caribbean coasts at its disposal, Panama offers some of the freshest and most delicious seafood in Latin America. One of the must-try dishes is Cazuela de Mariscos, a rich seafood stew made with shrimp, clams, mussels, and fish simmered in coconut milk, garlic, onions, and a blend of spices. The coconut milk gives it a creamy texture, while the seafood is tender and packed with flavor. It’s a comforting dish, perfect after a day on the beach or exploring the Panama Canal.
Another standout is Caldo de Mariscos, a lighter seafood soup but equally delicious. This broth-based dish is typically made with a variety of fresh seafood like shrimp, fish, and octopus, seasoned with culantro, onions, and tomatoes. It’s often served with a side of rice or patacones (fried plantains) to soak up all the savory goodness.
Panama’s coastline offers incredible seafood, and you’ll find everything from ceviche to grilled fish in local restaurants. If you’re a seafood lover, Panama is the perfect destination to indulge in the freshest catch, prepared with local flair.
With all these incredible dishes across Latin America, there’s no shortage of flavors to explore. Planning your trip and tasting the best of what the region has to offer can be a breeze with Nosfui.com. Let us handle the details—from crafting personalized itineraries to real-time recommendations and seamless bookings—so you can focus on the journey and the food.
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