History and traditions
South American cooking joins Indigenous crops, corn, potatoes, quinoa, chili, with Spanish, Portuguese, African and Asian influences. Argentina and Uruguay grill beef over wood, Peru cures fish in lime, Venezuela and Colombia griddle corn cakes, and Brazil stews black beans with pork.
Food economy and industry
The continent is a major food exporter: beef and soy from Argentina and Brazil, fish from Peru, coffee and fruit from the tropics. Much everyday food is sold from street stands and small family restaurants, and Lima has become one of the world's leading restaurant cities.