The Rundown While visiting the Corn Islands, this particular dish got recommended by all the locals. It is similar to a stew filled with seafood in a coconut curry sauce. Very delicious but takes 12 hours to prepare so plan ahead.
Asados El Patio in Managua, Nicaragua offers a delicious 30 oz Filet Mignon for only 25 USD and only served rare.
Aguardiente is a popular Colombian liquor which tastes surprisingly refreshing and smooth contrary to its name with a slight licorice flavor.
Arepas are on every corner and in almost every little shop in Colombia. These crispy corn treats are either fried or grilled, with meats and cheeses either stuffed or topped.
Chocolate Completo is another Colombian staple dish with hot chocolate accompanied by hard cheese and breads to dip. Delightful and surprisingly filling.
Cuy is a fascinating Peruvian dish that inspires statutes in rural areas and restaurant after restaurant in both urban and rural climates to boast it on their daily menus. I tried it fried in Cuzco and felt it tasted much like chicken but tougher. Don't look for much meat because of course Cuy is Guinea Pig.
Pisco is the national liquor of Peru and has caused quite a debate with Chili over who originated the alcohol. From the sources I have read, most conclude that the Peruvian Pisco is the better. Pisco can be compared to a brandy, and is made from several different types of grapes depending on the type of Pisco. A popular beverage, a Pisco Sour is a must and is made with lime, sometimes whipped egg or jello and, and a few other ingredients, but if you are lazy they do offer instant at grocery stores.
Peruvian Ceviche was hands down the best ceviche I have tasted in Latin America, and I am fortunate enough to have had it in both Guatemala and Panama before Peru. The citrus flavor was not overbearing and the cornnuts and sweet vegetable were great flavor compliments for the ceviche.
Cachaça and Caipirinha are distinctively Brazilian. Cachaça is similar to rum being made from sugarcane and caipirinhas are the national drink made from Cachaça mixed with muddled lime and sugar. Both delicious.
Mate seems to be the national beverage in several southern countries in South America especially Uruguay and Argentina. It can be compared to tea, where a cup such as the one in the picture is filled with herbs and dried leaves and then filled to the top with hot water. The straw interestingly enough is closed on the bottom with small holes punched into it to allow water to flow through while minimizing any leaves or herbs from entering. This drink usually only provides a few sips before more hot water is poured in. This beverage is an aquired taste and has taken me a few swigs to get used to the strong spinach and bark flavor.
Gnocchi is Italian in origin but because of the vast amount of European immigrants to South America, has infused with Uruguayn culture. Gnocchi in Uruguay, is made from potatoes, and has become a tradition to consume on the 29th of every month. This goes back decades to when workers were paid at the end of the month. On the 29th, families had Gnocchi made from cheap potatoes to get by until pay day.
Chivito
Asado
Crocodile, Kangaroo and Emu Slider with Fried Taro Fruit and Salted Choko Fruit
In Cape Tribulation, Australia we got a taste of some of the native wildlife alongside two fruits of which we had never heard. Crocodile tastes just like chicken really, kangaroo is very gamey, and emu was very similar to beef.
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| Choko Fruit Taro Fruit |
Meat Pies and Beef Rolls are incredibly popular in Australia and New Zealand where you can find them in almost every gas stop and convenience store. Buttery flavor and soft flaky crust, with a multitude of flavors, including Asian fusion.
Vegemite is made from leftover brewer's yeast, originally developed in Melbourne. It's a very good source of vitamin B, but beware, even though it looks like chocolate, it's not; very salty, it should be used sparingly, and is great with a healthy dose of butter and some tomato and avocado.
Manuka Honey is a commodity in New Zealand. Used for everything from spreading on bread to applied to cuts and burns for its medical properties.
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