South American cuisine

[3] The Pacific Ocean provides a large amount of seafood, such as king crab (typically caught at the southern end of the continent), lobster (found in great quantities from the Juan Fernández Islands), and Antarctic krill, which was recently discovered.

[8] Important dishes include humitas, locro, chanfaina, arepas, quimbolitos (dessert tamales), and peppers.

In Argentina, they are the center of the three typical Argentine dishes dulce de leche, asado (churrasco in Brazil), and milanesa.

Churros, ensaïmada, alfajor, Spanish tortillas with potato, meatballs, sopa de mondongo, and puchero are Spanish-derived Pampas cuisine.

Much of the fruits that are considered to be exotic are common in the tropical forests and fields, such as guava, pineapple, papaya, mango, banana, and elderberry.

In the coastal area ceviche, tostones or patacón, arepa, chipa, sancocho, pabellón criollo, bandeja paisa, guatita, and sopa paraguaya are common dishes.

In Brazil, foods such as feijoada,[11] arroz carreteiro (cart riders rice), coxinha,[12] and farofa are common throughout the country.

[citation needed] The Amazon area is known for its utilization of native meats such as the capybara, turtles, peccary, and paca.

[citation needed] Early South American restaurants in the United States included Caso do Brazil in Reseda, California, which opened in 1955,[14] and the Machu Picchu nightclub in Miami, Florida, which opened in 1963, serving Peruvian dishes such as ceviche and anticuchos.