5 of my favourite local dishes from the Latin World - Planet Earth.

If you have read any of my advice or tips you will know that one of my pet hates is folks who travel abroad and refuse to try local dishes or delicacies. I on the other hand like so many of my fellow nomads will be welcome to try anything that is put on plate. Here I want to share with you some of my favourite dishes or delicacies from different parts of the Latin world that are distinctive within a culture and a part of the very history of ones country or region.

Feijoada - Brazil

- feijão, Portuguese for "beans"

A stew that is made with beans, fresh pork or beef and prepared over low heat in a thick clay pot.

Although feijoada is commonly prepared and considered a national dish in Portugal, Angola, Cape Verde and many more other Portuguese speaking countries, the recipe slightly differs from one country to the another.

It is the feijoada Brazileira that has become popularised in the modern world and is served with black beans, becoming Brazils soul food it is originally thought that during the slave trade the slaves would use left over pigs ears, pigs feet and cows tongues that their masters would not eat. This however as been hugely contested by scholars who argue that the history of feijoada Brazileira traces back to Brazil’s cultivation of black beans where it was a low cost staple diet for the European settles. Either way it is enjoyed by all of Brazils upper and lower class natives and is a whole hearty dish and one that you will not stop eating.

Basic ingredients

Black beans (soaked overnight)

Boneless pork shoulder

Beef ribs


Smoked sausage



Bay leaf

Beef broth

Served with

White rice, collard greens, orange slices and topped with toasted cassava flour (farofa).


Guaraná soda - A native plant and caffeine based soft drink. Delicious.


Brigadeiro - A gooey chocolate truffle. Save some room for these treats.

Chivito - Uruguay

In 1946 it is believed a woman from Argentina ordered a Chivito, the diminutive of chivo, goat, and means kid (young goat) a popular asado dish served in Argentina. The restaurant owner, Antonio Carbonaro, did not have this meat, so instead used a beef fillet steak with added extras and the national dish of Uruguay was born.

Succulent, colourful and sensational it makes it a must have when arriving in Uruguay.

Basic ingredients

Beef steak



Fried or hard-boiled eggs