Following the launch of the QS Latin America University Rankings, we’re celebrating all things great about the region – including its food.\r\n\r\nAs mentioned in our previous look at beautiful places in Latin America, the region is home to a wide variety of culinary delights, each using a distinctive combination of spices and fresh ingredients. Every Latin American country has its own unique dishes and specialties to sample, as well as its own popular regional condiments, such as guacamole, pico de gallo, and pebre.\r\n\r\nJoin us as we take a salivating tour of Latin American cuisine, starting with dishes that transcend national borders and are found across the region, and then taking a closer look at some regional specialties. \r\n\r\nChurrasco\r\n\r\n\r\n\r\nChurrasco is a Portuguese and Spanish term referring to beef or grilled meat and is a prominent feature in Latin American cuisine, popular in Argentina, Bolivia, Brazil, Chile, Colombia, Guatemala, Nicaragua and Uruguay. A restaurant serving grilled meat is known as a churrascaria (steakhouse). Often restaurants serve all-you-can-eat churrasco buffets, with waiters slicing meat onto patrons’ plates – this is called espeto corrido or rodizio and is particularly popular in Brazil.\r\n\r\nEmpanada\r\n\r\n\r\n\r\nA popular snack in Latin American cuisine, an empanada (pastel in Brazilian Portuguese and salteña in Bolivia) is a baked or fried bread or pastry which is stuffed with meat, cheese, huitlacoche (“corn smut”, a delicacy in Mexico), vegetables or fruits, among other fillings. Both savory and sweet versions are available.\r\n\r\nTamal\r\n\r\n\r\n\r\nFound across Latin American cuisine, and known as a huminta in Peru, Argentina, Ecuador, Bolivia and Chile, a tamal (or tamale in English) is a traditional Mesoamerican dish made using masa (starchy, corn-based dough) and filled with meats, cheeses, fruits, vegetables or chilies, then steamed or boiled in a leaf wrapper. \r\n\r\nChipá\r\n\r\n\r\n\r\nA chipá is a small, baked cheese-flavored roll, which is a popular snack and breakfast food in Brazil (called pão de queijo), Colombia (called pandebono) and Ecuador (called pan de yucca in the Coast Region). It is also consumed in Paraguay and Argentina (called chipa\u0027í or chipacitos) and Bolivia (called cuñapé). A common variant in Paraguay is the chipá guazú, with the country’s Coronel Bogado city considered the National Capital of the Chipá.\r\n\r\nFeijoada (Brazil)\r\n\r\n\r\n\r\nThe traditional and national Brazilian dish feijoada is a stew of black beans cooked with meat (usually pork and/or beef) and served with rice, vegetables, assorted sausages such as chouriço, morcela (blood sausage) and farinheira, and a variety of side dishes including farofai (toasted manioc flour).\r\n\r\nWhat to drink: Caipirinha, Brazil’s national cocktail, is made with cachaça (brandy made with sugar cane), ice, sugar and lime. Also popular in Rio de Janeiro and São Paulo is batida, made with cachaça, fruit juice or coconut milk and sugar.\r\n\r\nBest place to eat: Although traditionally eaten on Saturdays, Casa da Feijoada near the Ipanema metro station in Rio de Janeiro serves feijoada every day.\r\n\r\nWhere to study in Brazil? Brazil boasts more entries in the QS Latin America University Rankings than any other country, with 95 Brazilian institutions making the top 400, including three in the top 10, and its Universidade de São Paulo is ranked second overall. \r\n\r\nMole poblano (Mexico)\r\n\r\n\r\n\r\nWhat is Mole? is a generic name for a number of sauces used in Mexican cuisine, but mole poblano is probably the best known of all varieties, and is often considered Mexico’s national dish. Containing around 20 ingredients, of which the most notable are chili and chocolate, this dark sauce is usually served over turkey and often at special occasions.\r\n\r\nWhat to drink: Tequila, made with blue agave (type of cactus) and trademarked to manufacturers in Mexico. Mexico also makes a large variety of beers. A traditional non-alcoholic beverage is atole, a masa-based hot corn drink with piloncillo, cinnamon and vanilla.\r\n\r\nBest place to eat: La Casita Poblana and El Mural de los Poblanos, both in Calle 16 de Septiembre in Puebla.\r\n\r\nWhere to study in Mexico? A total of 64 Mexican institutions feature in the QS Latin America University Rankings, of which two make the top 10. The highest of these, in fourth place, is Universidad Nacional Autónoma de México (UNAM), which is based in the capital, Mexico City, one of the world’s top 100 cities for students in the QS Best Student Cities index.\r\n\r\nBandeja paisa (Colombia)\r\n\r\n\r\n\r\nPopular in the Antioquia department of Colombia and the Paisa region, bandeja paisa is a platter-style meal served in a large, oval-shaped tray and consisting of a generous variety of different foods. Traditional items include red beans cooked with pork, white rice, carne molida (ground meat), chicharrón, fried egg, plantain, chorizo, arepa (flatbread), hogao sauce, morcilla (black pudding), avocado and lemon.\r\n\r\nWhat to drink: Colombia’s national alcoholic beverage is the anise-flavored Aguardiente (guaro), which is drunk as a shot, but the country is also well-known for its wines, coffee, ice creams and sodas.\r\n\r\nBest place to eat: Bandeja paisa is common across Colombia and native to the Andino region, with gourmet (smaller and lighter) courses available in good restaurants in Bogotá or Medellín.\r\n\r\nWhere to study in Colombia? The Universidad de Los Andes Colombia is currently in fifth place in the QS Latin America University Rankings, while 60 more Colombian universities are ranked within the region’s top 400. \r\n\r\nAsado (Argentina)\r\n\r\n\r\n\r\nWhat is Asado? is a term used for particular barbecue techniques, and also for the social event surrounding the barbecue. Considered Argentina’s national dish but also traditional to Brazil, Chile, Colombia, Ecuador, Paraguay, Peru and Uruguay, the main ingredient in asado is flank-cut beef ribs flavored with chimichurriand cooked on a grill called a parilla, or on an open fire. Asado also includes embutidos (cured sausages), different meats including poultry and sweetbreads, bread, mixed salad and verdurajo (grilled vegetables).\r\n\r\nWhat to drink: Explore Argentina’s wide selection of wines, the most popular being Mendoza. Or, go the traditional route with yerba mate, a caffeine-rich herbal drink containing stimulating vitamins and minerals.\r\n\r\nBest place to eat: There are countless parillas in Argentina, with two famous ones being La Cabrera and El Desnivel, both in Buenos Aires.\r\n\r\nWhere to study in Argentina? Argentina’s capital city Buenos Aires is placed 25th in the most recent QS Best Student Cities index. The country has 43 institutions in the new QS Latin America University Rankings, led by Universidad de Buenos Aires (UBA) in eighth place. \r\n\r\nCuranto (Chile)\r\n\r\n\r\n\r\nThe traditional food of Chiloé Archipelago off the coast of Chile, curanto is traditionally prepared in a hole dug in the ground and covered with stones which are heated until red. Typical ingredients include shellfish, meat, milcao and chapaleles (potato pancake and potato dumpling respectively), and other vegetables. Curanto preparation is specific: ingredients are covered with nalca (Chilean rhubarb) leaves, then covered with wet sacks, dirt and grass chunks, creating a pressure cooker effect.\r\n\r\nWhat to drink: A wide range of wines are available, while Chilean pisco (brandy made from Muscat grapes) is used in many cocktails. Mote con Huesillo is a summertime drink made with wheat seeds (mote) and dried peaches (huesillos).\r\n\r\nBest place to eat: While you can arrange a curanto yourself, for a truly authentic experience visit Chiloé. Particularly recommended is Kuranton, a restaurant in Chiloé’s capital city Ancud which offers this indigenous meal for tourists.\r\n\r\nWhere to study in Chile? Taking the top spot in this year’s QS Latin America University Rankings is Chile’s Pontificia Universidad Católica de Chile (UC). The country has 39 more institutions in the region’s top 400, while capital city Santiago is ranked joint 63rd in the QS Best Student Cities index.\r\n\r\nCeviche (Peru)\r\n\r\n\r\n\r\nWhat is Ceviche?, or cebiche, is a dish of fresh raw fish cured in citrus juices (key lime or naranja agria – bitter orange) and spiced with ají (chili peppers). Onion, salt and pepper are also added to the marinade, which is often served in a small glass as an appetizer (leche de tigre or leche de panteraI) along with chunks of corn-on-the-cob and cooked sweet potato.\r\n\r\nAlso popular in Ecuador and Chile, ceviche is part of Peru’s national heritage – June 28th is Día Nacional del Cebiche (National Ceviche Day). Note that locals tend to avoid ceviche late in the day as all ceviche is made fresh from that morning’s catch.\r\n\r\nWhat to drink: Peruvian pisco sour with key lime (or lemon) juice, syrup, ice, egg white, and Angostura bitters. Peru is the world’s largest producer of organic coffee, while mate de coca (Coca Tea) is legal to drink.\r\n\r\nBest place to eat: There is at least one cevichería in every neighborhood in capital city Lima, while most criollo restaurants include ceviche on their menus. Popular restaurants in Lima include La Mar, Chez Wong, El Mercado and Pescados Capitales.\r\n\r\nWhere to study in Peru? Peru has a respectable 20 institutions in the top 400 of this year’s QS Latin America University Rankings, with its highest ranked being Pontificia Universidad Católica del Perú, which sits comfortably in 21st place.\r\n\r\nEncebollado (Ecuador)\r\n\r\n\r\n\r\nEncebollado means “cooked with onions” and is an Ecuadorian fish stew, which is commonly regarded as a national dish. Served with boiled cassava or yucca and picked red onion rings, encebollado also includes fresh tomato and spices such as pepper and coriander leaves. It is usually served with ripe avocado, plantain, popcorn, toasted corn nuts and/or bread.\r\n\r\nWhat to drink: There are many options for exotic fruit juices including naranjilla (a jungle fruit) and taxo(banana passionfruit). A batida is fruit juice made with milk. The strong aguardiente (fire water) made with fermented sugarcane is arguably Ecuador’s national alcoholic drink.\r\n\r\nBest place to eat: Port town Guayaquil in Ecuador’s coastal region has many restaurants (such as La Canoa) that offer traditional seafood dishes.\r\n\r\nWhere to study in Ecuador? Of Ecuador’s 18 entries in the QS Latin America University Rankings, it has three in the top 100, with its highest-ranked being Universidad San Francisco de Quito (USFQ) at 60th.\r\n\r\nPabellón criollo (Venezuela)\r\n\r\n \r\n\r\nTraditionally consumed for lunch and considered by many to be the Venezuelan national dish, pabellón criollo consists of rice with stewed black beans and shredded beef. Often served with tajadas (fried plantain slices) and/or a fried egg, some also add granulated sugar or queso palmita over the beans, or hot sauce over the meat. The beef can be replaced by chigüire (capybara), shredded caiman meat or freshwater fish depending on the region and season.\r\n\r\nWhat to drink: Whisky is popular among Venezuelans, while Venezuelan-made rum is dark and of good quality. A popular drink is chicha andina, which is made from fermented pineapple juice and rice or corn flour. To sample the best Venezuelan coffee, ask for de la maquina (machine-made) café con leche, marrona ornegrito.\r\n\r\nBest place to eat: La Cocina de Francy in La Candelaria – an area filled with Spanish restaurants in Caracas.\r\n\r\nWhere to study in Venezuela? Although Venezuela has only nine institutions in the QS Latin America University Rankings, they are all well-placed, with four in the top 100 and the highest-ranked being Universidad Central de Venezuela in joint 40th place.\r\n\r\nRopa vieja (Cuba)\r\n\r\n\r\n\r\nLiterally translated as “old clothes”, ropa vieja’s shredded beef is indeed reminiscent of shredded rags of clothing. Ropa vieja is often accompanied by fried plantain, black beans and rice. An important flavoring is the Cuban staple sofrito, made with sautéed onions, green peppers and garlic cooked with tomatoes. Extra additions to the sauce can include sausages or smoked meat, or wine, dry sherry or beer.\r\n\r\nWhat to drink: Cuban light rums, mixed in national cocktails cuba libre (rum and cola) and mojito (rum, lime, sugar, salt, mint leaves, club soda and ice).\r\n\r\nBest place to eat: The best Cuban food is often found at the paladares, unofficial restaurants run in private homes and not endorsed by the government. One option is La Cocina De Lilliam in Playa, Havana.\r\n\r\nWhere to study in Cuba? Cuba’s Universidad de la Habana leads its six institutions in the QS Latin America University Rankings.\r\n\r\nImage sources: laylita.com (encebollado).\r\n\r\nThis article was originally published in June 2014. It was last updated in May 2022.\r\n\r\nWant more content like this? Register for free site membership to get regular updates and your own personal content feed.