100 Worst Rated South American Foods

Milcao is a traditional dish originating from the Chiloé Archipelago. It consists of grated potatoes, mashed potatoes, and usually lard and seasonings, resulting in a type of potato pancake. Traditionally, only Chilotan potatoes should be used in the preparation of milcao. These potato pancakes are used as an important part of dishes reitimiento and curanto. Nowadays, there are many variations of milcaos – fried, oven-baked, steamed, boiled, sweetened, or enriched with chicharrones.Expand

Chapalele is a Chilean bread made with only two main ingredients – potatoes and flour. It originates from the Chiloé Island, where it is traditionally steamed and cooked in curanto – a hole in the ground used for preparing food. However, it can also be fried, pan-fried, or baked. When it's done, chapalele can be consumed on its own as a snack or it can be used as an accompaniment to stews and meat dishes.Expand

Caldo de cardán is a Bolivian soup prepared with bull's penis as the key ingredient. The soup needs to be cooked for a very long time over low flames, but the results are magnificent, and locals consider it an aphrodisiac and a great hangover cure. The soup is enriched with ingredients such as beef, beef tendon, lamb ribs, chicken breasts, potatoes, rice, hard-boiled eggs, and Bolivian beef jerky. The resulting broth is sharp and opaque, accentuated with a hint of cream or llajua – a spicy sauce made with tomatoes, onions, and chili peppers. Caldo de cardán is always served piping hot and it is especially popular on weekends, due to its long cooking time.Expand

Cuzcuz Paulista is an elaborate Brazilian dish consisting of cornmeal enriched with olives, canned sardines (or any other canned fish), and peas – ingredients that were quite expensive and exotic during the time of the dish's invention in the 19th century. Among the huge number of ingredients, there is also manioc flour, garlic, onions, bell peppers, parsley, green onions, and hard-boiled eggs. The dish is typically prepared in a molded cake pan, then inverted, and the visual presentation of cuzcuz Paulista should have a "wow" effect on the guests. It is recommended to serve the dish for large crowds, ideally with salsa on the side.Expand

Hormiga culona are world famous fat-bottomed ants, an unusual delicacy from the department of Santander in Colombia. Originally harvested by the Guane Indians as a protein source, today it takes about five hours to gather the ants from their nests in springtime. Their bottoms get soaked in salted water, then they are fried for about 45 minutes and strained, while the wings get removed by hand. The snack is sold on numerous street corners, made with the addition of wine, or toasted with salt, while some upscale restaurants make their own gourmet versions of the dish. Providing a unique taste and flavor of Colombia, ants' bottoms can get seriously expensive due to the fact that they come out of their nests for only one or two days in a year, during the rainy season. They taste like peanut shells, salty and crunchy, and are sometimes also compared to pork rinds. The ants are large and always female, while some believe that they have aphrodisiacal properties, so hormiga culonas are sometimes even given as a wedding gift. Although it is an unusual food, the ants are believed to prevent high cholesterol in blood and are full of protein and Vitamin B, making it an unusual, yet healthy snack.Expand

Arroz con queso is a traditional dish with a strikingly white color. It consists of rice (preferrably short and plump, such as Arborio), milk, and semi-firm white cheese. Rich and creamy, this popular dish can often be found alongside churrasco dishes and other grilled meat dishes, and it is recommended to serve arroz con queso while it is still hot.Expand

Ceviche de chochos is a traditional and Ecuatorian dish in made with chochos or tarwi (lupini beans) as the primary ingredient. These beans have a unique, slightly bitter flavor that pairs well with the acidic components of the dish. The chochos are mixed with ingredients typical of ceviche preparations, like tomatoes, onions, coriander, lime juice, and usually aji peppers. The mix is left to marinate, allowing the flavors to meld. Often, ceviche de chochos is garnished with toasted corn (maiz tostado), chifles (thin plantain chips), or avocado slices. The combination of textures – the softness of the beans, the crunch of the corn, and the creaminess of the avocado – adds to the appeal of the dish.Expand

Lomo de llama is llama tenderloin, a prized cut from the loin of a llama. This cut is incredibly tender, succulent, and juicy, and it can be prepared similarly to beef tenderloin - as steaks, fillets, or fillet medallions. Llama meat is, however, much leaner than beef and higher in proteins, while flavor-wise, it is said to be similar to beef but slightly more intense, with hints of lamb and gaminess. Llama tenderloin is used to prepare a vast variety of specialties, and it's commonly fried, baked, stuffed, or braised in wine sauces. Typical accompaniments to dishes made with this cut of meat include mashed or boiled papas andinas (Andean potatoes), raw or cooked vegetables, quinoa salads, risottos, and chimichurri sauces.Expand

Mogolla is a popular Colombian bread made from wheat flour, whole wheat flour, or cornmeal flour, characterized by its small size and a slightly sweet flavor. One of the most popular varieties is called mogolla chicharrona, where the bread is stuffed with tiny pieces of crispy pork belly. It is recommended to serve mogolla with a hot cup of coffee on the side.Expand