ANDES
The arepa is a round cake of corn. Its peculiarity is that it is made unleavened from ground corn kernels, or sometimes from roasted corn flour, baked, fried, boiled or steamed. It can be stuffed with various types of foods depending on the region where it is cooked, meat, eggs, tomatoes, salad, cheese, shrimp or fish. As a result, its taste, texture and color may vary depending on the region.
Credit: (paparepas)
Pachamanca means "oven on the ground" or "pot on the ground" in Quechua, a native language of the Andes. During Pachamanca, the technique is to cook food underground with hot stones. Various types of marinated meats can be cooked such as lamb, goat, pork, chicken, alpaca or even guinea pig. Sometimes an entire animal is cooked! In terms of vegetables, they are potatoes, Lima green beans, sweet potatoes, yucca, corn, tamales, humitas and chillies that are added to the preparation for a dish that can not be more traditional!
Credit: (rainforestcruises)
The sancocho comes from the Spanish verb "sancochar", which means "to parboil". It is a traditional soup that is found hugely in many Latin American cuisines. This kind of stew is made of big pieces of meat, tubers and vegetables served in broth. Different variations exist depending on the different regions where it is cooked.
Credit: (196flavors)