As a certified foodie, sampling on local dishes is something I look forward on every trip. Here are Five hefty and memorable local meals I had from my recent trip to Central and South America. All cheap and casual.
Carne Mechada Casado (Costa Rica)
Casado is a traditional complete meal in Central America, consisting of rice, black beans, plantains, salad, a tortilla, and a protein. I had this at a food court inside public market in San Jose. Their public market is probably the cleanest, most well-maintained public market in any third world country.
Bandeja Piasa (Bogota,Colombia)
I had this hefty plate of Bandeja Paisa, so i can try various dishes in one seating. Bandeja Paisa is a traditional Colombian dish that contains beans, rice, arepa, traditioinal chorizo, plantain, chicharrón, avocado and marinated ground beef (like arroz cubana). I’ve noticed that Latins serve avocado as a side without any sweeteners; in contrast to us who only appreciates the fruit when it’s mixed with something sweet and creamy.
Trusca Frita (Ollantaytambo,Peru)
One of my fave set meals in Peru. trusca\trout is a local\Peruvian freshwater fish. Taste is very comparable to our local bangus, except that trout isn’t as boney. Speaking of fish, Peruvians are also popular with their Ceviche (raw fish salad), but for this trip, I had to pass on it. I avoid raw fish dishes whenever I can.
Trusca is usually served with Quinoa Sopas. Originating from the Andes Regions of Latin America, quinoa is a common and cheap carb consumed in Peru. Meanwhile, quinoa is quite expensive here in Ph.
Peruvian Chicken BBQ (Cuzco,Peru)
The Butterflied chicken, marinated with vinegar and spice rub, slow-cooked on the grill and served on a bed of brown rice and Salsa. Not in photo, but this is served with traditional Aji Verde or the spicy green sauce.
Street Tacos (Cancun, Mexico)
Taco is probably one of Mexico’s greatest contribution to the world. I had great tacos from random vendors, di ko na na-document lahat. Mahal dito sa Pinas pero street food lang talaga ito sa Mexico. Saya!
The Different Types of Tamale in Latin America. Tamales have a long history in Latin America, dating back to ancient civilizations and playing a central role in culture and religion. Tamales were originally created as a packed meal for hunters, warriors, and travelers. They were also considered sacred and were offered to the gods in rituals and feasts. Tamale is Latin America’s answer to our very own Pastil of Mindanao.
Tamale of Colombia. I’ve had different types of Tamale during my travel, but Bogota gave me the best one. It’s packed with fragrant yellow rice and corn combination, carrot slices and chunks of braised pork rib and chicken, plus complimentary bread and coffee. Mura lang ito, around 100 pesos if converted.
Tamale from Yucatan, Mexico. Yucatecan tamales can be prepared baked, steamed, or even buried, and are wrapped with different leaves, such as banana, almond, and holly leaf (hoja santa). Unlike Colombia’s rice-based pack, the Mexican tamales use corn dough as carbohydrates, then filled with pork or chicken, egg, ground pumpkin seed, chaya, or xpelón, which is a type of bean from the region.
Sweet Corn Tamale, Cuzco, Peru. I also tried tamale at its simplest form. This steamed pack is just filled with corn dough and sweet corn bits, wrapped with corn husk.
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