Discover the many wonders of South America

As nations rich in history and culture, the flavors of Peru and Chile tell distinctive stories of tradition, local ingredients and successive waves of immigration. Peruvian cuisine represents a unique fusion of Indigenous ingredients and influences from Spanish, African, Chinese and Japanese cuisine, while Chilean cuisine reflects the country’s diverse landscapes, from the Pacific coast to the Andes Mountains. Read on to learn about two signature dishes from each nation:

• Ceviche
  Considered the national dish of Peru, ceviche consists of raw fish marinated in freshly squeezed lime or lemon juice mixed with sliced onions, chili peppers and cilantro. The acidity of the citrus juice “cooks” the fish, giving it a delicate texture. Ceviche is typically served with sides like sweet potato, corn, and lettuce.
• Lomo Saltado
  Inspired by Chinese cuisine, this popular Peruvian stir-fry dish combines marinated strips of beef with onions, tomatoes and french fries and is often served with rice. The first significant wave of Chinese immigrants arrived in Peru in the mid-1800s. These immigrants, known as “coolies,” were brought to Peru to work on plantations, railroads and in the guano industry. Most of these early immigrants were male, and over time, many married local Peruvian women, leading to a unique blending of cultures.
• Cazuela
  Chile’s national dish is a hearty stew that typically includes pieces of beef or chicken, potatoes, corn, pumpkin and rice. These ingredients are simmered together in a flavorful broth and cooked until tender, creating a comforting and nourishing meal enjoyed throughout the country.
• Machas a la Parmesana
  This savory dish features pink clams, also known as razor clams, topped with parmesan cheese and baked until bubbly and golden. The dish celebrates the abundance of seafood from the waters off Chile’s coast and showcases this unique species of clam. Razor clams, or machas, are known for their elongated shells and naturally sweet flavor, making them a Chilean favorite.

The Mapuche people are an important group of Indigenous inhabitants of South America, with their name translating to “people of the earth.” Most inhabit the Central Valley of Chile, south of the Biobío River, while a smaller group lives in the Neuquén province, in west-central Argentina.

Prior to Spanish colonization, the Mapuche lived in villages throughout present-day Chile, headed by a cacique, or chief. Over the years, they have been able to preserve the practice of the Nguillatun, which is a prayer ceremony held at harvest time. For several days, the Mapuche pray to receive good fortune for themselves, their animals and their harvest.

Another unique feature of Mapuche culture is that the women of each village are responsible for upholding their culture, in addition to learning the traditional methods of agriculture so they can be self-reliant and produce food for their community.

For these ancient people, soil has always played a major role in their cosmological worldview. Through this, they connect with their ancestors under the idea of ñukemapu, or Mother Earth, which their people constantly depend on and interact with. As skilled farmers, they cultivate a variety of crops, including corn, beans, squash, potatoes, chili peppers and other vegetables. They also fish and hunt, using guinea pigs and llamas as a source of meat. One of the most important roles in their society is the shaman, also known as the machi, who is typically a woman. She protects the community through ceremonies that ward off evil and illness.

The Mapuche are well known for their long and brave struggle against the Spanish, which lasted for over 350 years. To defend themselves and their resources, villages came together to form military, political, and economic alliances. After the 1800s, when Chile became independent from Spain, they were resettled on reservations. As a means of survival, many Mapuche decided to assimilate into Chilean society. However, others continue to persevere. Even in light of many challenges, they have preserved much of their history, traditions and their way of life.

Today, visitors to Santiago can learn more about Mapuche culture as they explore traditional silversmith workshops, browse stalls of colorful Indigenous handicrafts or sample authentic Mapuche dishes.

The Amazon Rainforest is one of the most biodiverse places on Earth. Scientists have documented the presence of more than 40,000 plant species, 420 mammals, 1,300 birds, 350 reptiles, 400 amphibians and 3,000 freshwater fishes. With such an extraordinary wealth of life, it is no surprise that many species of flora and fauna are unique to this region. Below, learn about the enigmatic pink dolphin and the açai superfruit, both of which thrive in this distinctive ecosystem.

River dolphins of the Amazon
Catch a glimpse of the Amazon River dolphin’s (Inia geoffrensis) pink-hued skin, and you might mistake it for a mythical beast from a fairytale. Found throughout the Amazon and Orinoco River basins in Bolivia, Brazil, Colombia, Ecuador, Guyana, Peru and Venezuela, this mysterious species of dolphin—also called boto or bufeo in Portuguese and Spanish, respectively—can grow more than 8 ft. (2.4 m) long, weigh 350 lbs. (160 kg) and live up to 30 years. Although they are recognized for the color of their skin, the hue itself can vary. As calves, they are typically grey and change as they get older based on several factors such as capillary placement, scar tissue, exposure to sunlight and diet.

Unlike other species of dolphin that travel in large pods, the river dolphin of the Amazon is more solitary, usually found in groups of 2–4, often a mother and her young. What also makes this dolphin unique is its flexible neck; its unfused vertebrae allow the dolphins to turn nearly 90 degrees and maneuver around tree trunks, submerged branches, rocks and other obstacles. These creatures are highly agile and can be spotted swimming upside down while using echolocation to hunt for prey on the riverbed.

Açai palm trees
At the turn of the 21st century, the popularity of superfruits such as blueberries, cranberries and açaí berries skyrocketed when they were found to be rich in nutrients and antioxidants—an ideal feature of most trendy diets at the time. Due to its unique quality of being low in sugar but high in fat, the açaí was considered the most “super” of them all.

Açaí palm trees, which produce the small purple berries, are native to the eastern Amazonia region of South America and are cultivated mainly in Brazil. The palms are tall and slender and can grow to be over 80 ft. (24 m) high with leaves up to 10 ft. (3 m) long.

The Indigenous communities of South America have known about the many benefits of the açaí for generations. They use the pulp of the berry for sweets, juices, wine and medicinal purposes as an anti-inflammatory. The tree is also an important source of palm hearts, which are vegetables that can be harvested without killing the plant.