Fernando Martinez - Freelance Social Media Marketing & Website Building
Let me paint a clear picture on your head. It`s 4AM on some random Latin american country and you find yourself half drunk and hungry after a great night of partying. You have that 4AM munchies many of us have come to know. Exactly what would you eat around the streets of Latin-America?
If you're adventurous enough to go around the city streets and try the local cuisine you're in for a treat. As, Latin-America has some of the best and most flavorful street food in the world.
Well, here are some of my top picks for some of the best street foods to eat in Latin-america.
Tacos al Pastor
Country of origin: Mexico
Tacos al pastor are at the peak of Mexican street food, as they are one of the most rich and wonderful dishes you can find almost anywhere on Mexico at any time of the day.
Originally envisioned as pineapple and pork tacos, this spectacular Mexican street food is usually served with a side of toppings such as: lime, sour cream and/or guacamole. Normally they are found at any local "taqueria" where the buyer has the choice of protein, either pork, chorizo, steak, ground meat, chicken or even shrimp or fish.
Whether it is late at night as a midnight munchies or a nice and quick lunch, tacos al pastor always hit the spot.
Country of origin: Venezuela
Considered by many as the quintessential Venezuelan street food, Arepas are simple yet complicated stuffed white flour corn cakes.
Arepas are usually filled with a wide variety of different toppings, I have always thought hilarious how Venezuelans have cheerfully named bunch of different topping combinations. For example: A plain arepa with no toppings is called "La Viuda" or in English "The Widow", while an Arepa filled with eggs, tomatoes, onions and salt is called "Con Perico". In fact, There are so many types of arepas with whimsical names that a list of them deserves an article of its own which I will make on a later time.
If you are ever on Isla Margarita on Venezuela enjoying some of the local rum, don't think twice about having a taste of this amazing local delicacy.
Country of origin: Peru
Rumored to have been created in Peru around two-thousand years ago, ceviche is a combination of raw fish cured in either lime or lemon and spiced with a bunch of lovely veggies such as: cucumber, onion, oregano and cilantro. Surprisingly easy to make and incredibly versatile, this delicious dish can be found all around Latin-America I particularly recommend enjoying ceviche with a small side of avocado sprinkled with some lime, salt, and pepper.
Some interesting ways to eat ceviche include but are not limited to: adding some hot sauce to it and eating it from a cracker, eating it over a tostada or just drinking the juice from it from a glass.
Country of origin: Panama
Sancocho is an amazing chicken soup native to the wonderful Republic of Panama. This tasty soup is usually filled with a diverse assortment of starchy veggies local to the country, Such as: yuca root, yams, otoe, plantains and ñame. Also this chicken soup is spiced up by adding a local herb called culantro and adding a nice piece of corn on the cob.
The locals usually enjoy this dish with a nice cold beer and a hefty dose of hot sauce.
Country of origin: Honduras
Baleadas are considered the national dish of Honduras. They consist of a thick wheat flour tortilla filled with beans and an assortment of different toppings such as: sour cream and cheese.
This dish is usually served for breakfast though it can be found just about anywhere in Honduras. Both delicious, easy to make, and convenient, you can always count on a baleadas being a great snack.
Country of origin: Argentina
This wonderful little balls of flour from Argentina are everything you expect eating when you wish to indulge while eating street food. Buenelos are made by making a ball of dough with water, milk and eggs and then frying it. They can be made with either sweet or savory ingredients, for example: they can be filled with pineapple and sprinkled with sugar or just filled with some chicken and adding some salt and pepper to the dough.
In Agentina, buñuelos are usually made in a frying pan and are served as the main dish at lunch or dinner or as dessert on breakfast.