Wrapping up South America with today’s food recap. The spectacle of the whole Asado thing is phenomenal (especially when gauchos are involved). But there is so much more to South American cuisine than BBQs.

Overall, I was blown away by the rituals, whether it’s asado with lamb on a cross or fishing in Lake Titicaca for trout or preparing mate. It’s definitely a slow food culture.

Scroll down for my 5 top foodie discoveries.

1. Asado: experienced 3 ways

The first was in Patagonia.

There is a once a week gaucho asado held relatively near the Explora hotel (and I believe the hotel may own this BBQ place). The specialty is lamb al Asador or lamb on a cross. They also make THE most delicious lamb empandadas I have ever tasted.

The second Asado was at the Belmond Hotel at Iguassu Falls – fabulous!

The third was at the Estancia outside of Buenos Aires

Lunch at the ranch was delicious, especially the chorizo sausages and the chicken. Oddly, although we were in Argentina, the steak was the least interesting option.

2. Trout: especially in Peru

Our hotel (TITILAKA) served the most amazing trout tartare. It was even better than their trout ceviche – and it came right out of Lake Titicaca and was caught by the local indigenous fishermen. Smoked trout was also a delicacy at the Explora Hotel in Patagonia. Indeed most of the hotels we stayed at offered smoked trout at their breakfast buffets.

3. Provoleta – a specialty in Buenos Aires

Thanks to my friend, Dan Hallman, we were introduced to this amazing appetizer at Fervor, one of his favorite restaurants in Buenos Aires. It is basically grilled provolone cheese, seasoned with oregano. It’s often served with a garlicky chimichurri sauce. Delicious. I have not seen this on any US menus (but that may be because I’m not usually looking for a big cheesy appetizer!).

4. Overnight (muesli) porridge was my go-to for breakfast

We stayed in some swanky hotels, all with fantastic buffets. My favorite dish in almost every country was a porridge that was served at room temperature. I think it was muesli with yogurt and dried fruits. Absolutely amazing. The tastiest was in Buenos Aires and in Patagonia. I’ve googled it and tried to find out more about it and have come up empty. If anybody has any clues as to what this porridge thing is all about, please send to me.

Another favorite item that got a lot of action from our group at the breakfast buffet was the fresh mango. We concluded Rio’s was the best!

5. Mate – the traditional drink of South America

After a 90-minute show-and-tell lecture by our fabulous Argentine guide, Erika, on the cultural importance of mate, I understand it’s (almost) a religious experience to drink and share mate with your friends, family and colleagues.

I also learned that mate is the national beverage of Argentina. There is even a National Mate Day, celebrated November 30.

At our show-and-tell (on the long bus ride to the Estancia), Erika brought along mate cups from her home to explain the rituals associated with the preparation of the drink including who gets to serve the drink, the correct way to share the mate including the order of who gets to drink it first. Under normal circumstances it is considered bad form to opt out of the shared drinking ritual. However, our guide did tell us that with the coronavirus situation, non-Argentinians were being let off the hook on having to drink using the shared straw.

By the way, our guides in Chilean Patagonia also carried mate with them on our hikes and offered each of us a sip.

The mate cup (or gourd) is traditionally made out of the porongo or cabaça fruit shell. Gourds are commonly decorated with silver designs. Some gourd mates with elaborate silver ornaments and silver bombillas (the straw) are treated like pieces of jewelry and are very sought after by collectors.

We were each gifted a mate cup while in Argentina (pic above).

Bottom Line.

There are a lot of traditions and deep rituals associated with food in South America. Even after three weeks, I don’t have my finger on the pulse of the food scene or any comprehension of how things are trending in that part of the world, e.g., gluten-free was featured on menus but I gather that’s wholly for tourists.

What I do know is that I am still craving that overnight porridge, the trout tartare, and that amazing mango! All three of those items are in a class by themselves.

Buen Provecho 😋