The 7 most exotic dishes of Latin American gastronomy
Latin America is characterized by its mixture of cultures throughout history, as well as being a region deeply rooted in its roots and traditions. This fact, how could it be otherwise, is reflected in its rich gastronomy, where you can find dishes as exotic as the 'culonas' ants, typical of Colombia. Despite this, most Latin Americans are quite conservative when it comes to culinary innovation. In fact, according to a survey ...
1.
CALDO DE CARDÁN, BOLIVIA.
The cardan broth of Bolivian origin, made with the bull's penis, is known for its aphrodisiac properties. In addition, it is attributed invigorating and social stimulating effects. Among Bolivians, it is considered the 'viagra of the Andes'.
For a better flavor, the cardan broth is served with chunks of beef and chicken, as well as potatoes and an egg. The dish may also contain chopped onion and 'llajua', a typical Bolivian hot sauce, which contains tomato, chili pepper and onion. This broth, which should be served hot, is consumed quite often for breakfast, especially after a long night of partying, as this gives you the energy you need to face a new day.
2.
GUSANOS DE MAGUEY, MEXICO.
Typical in Mexico are the maguey worms. They are the larvae of a butterfly that grows on the leaves, stalks and roots of the mague. It is white, except for the head and limbs, and in Mexico it is eaten fried.
Due, among other factors, to their scarcity and difficulty in finding them, maguey worms have a great gastronomic prestige worldwide and their price is quite high. A small plate of this product costs around 120 Mexican pesos (almost 8 dollars).
3. CUY, ECUADOR, PERU AND COLOMBIA.
The cuy, or guinea pig, is a typical dish in Ecuador, Peru and Colombia. It is native to the Andes mountain range and is considered very important in food due to the type of meat.
Esta comida exótica se suele consumir en los días de fiesta en Ecuador. De hecho, es tradición que el padre del novio lleve a casa de la novia 12 cuyes al prometerse su hijo y ella.
4.
CULONA ANT, COLOMBIA.
The culona ant is an indigenous tradition in Colombia. Consumed only in the state of Santander, in the Andean region of the country, this insect is known for its supposed aphrodisiac properties. The dish is usually served as an aperitif or snack, especially on special occasions
On its preparation, first you have to remove the head, legs and wings, placing them to roast. During this process, the ants must be sprayed with salt water, preventing them from burning.
5
. CHINCHULÍN, ARGENTINA AND URUGUAY.
Chinchulín is the term used to refer to the small intestine of cattle when it is used for culinary purposes. This product is typical in countries like Argentina and Uruguay, where it is usually grilled over wood or charcoal embers. In fact, it is generally the first meal to be served at an Argentine asado.
As for their presentation, they are shaped into a braid and served without any accompaniment.
6.
SESOS AND LANGUAGE OF FLAME, BOLIVIA.
In Bolivia, one of the best-known traditional dishes is brains and llama tongue, which are commonly eaten in street stalls.
7.
SOPA PARAGUAYA, PARAGUAY.
Despite its name, the Paraguayan soup consists of a salty dough with a high caloric and protein content. Made with water, coarse salt, pork fat, eggs, fresh cheese, corn flour, cream, and curdled or natural milk, it is present in roasts in Paraguay. It is also common to consume it at Easter, mainly on Good Friday, and at weddings.