South America

By: Fredrick Boyce

South America is one of the largest continents in the world, known for its geographical diversity that includes the Amazon rainforest, the Andes, and dry deserts. South America has an estimated population of 434 million people and includes countries such as Brazil, Colombia, and Ecuador.

Regional Dishes

Fanesca

Fanesca is a traditional Ecuadorian soup served during Holy Week, especially on Good Friday. It’s made with a rich mixture of grains, beans, milk, and salted cod, symbolizing the twelve apostles through its twelve main ingredients. The dish is culturally important because it brings families together for preparation and reflects the blend of Indigenous and Catholic traditions in Ecuador.

Arepa

Arepas are a staple food in Venezuela and Colombia, made from ground maize dough and cooked by grilling, frying, or baking. They can be stuffed or topped with ingredients like cheese, meats, beans, or avocado, making them extremely versatile. Arepas are culturally significant because they reflect Indigenous culinary roots and remain a daily, unifying food across both nations.

Ceviche

Ceviche is a popular South American dish, especially in Peru, made from raw fish marinated in citrus juices like lime or lemon. The acid “cooks” the fish, giving it a fresh, bright flavor often combined with onions, cilantro, and chili peppers. It is culturally important as a coastal tradition that highlights the region’s reliance on fresh seafood and reflects Indigenous culinary techniques blended with Spanish influence.

Culinary Roots

Fanesca

Fanesca is a traditional Ecuadorian soup with indigenous and Spanish roots. It is made with a mix of grains, beans, and salt cod, symbolizing the blend of native ingredients and European influences after colonization. This dish originated from Indigenous harvest celebrations that honored the abundance of crops before Easter. When Spanish colonizers brought Christianity to the region, Fanesca became associated with Holy Week, mixing local traditions with Catholic symbolism. Each ingredient represents one of the twelve apostles, giving the dish strong religious meaning.

Arepa

Arepas have their roots in the Indigenous culture of northern South America, before Spanish colonization. Native peoples in what is now Venezuela and Colombia made flat corn flakes from ground maize, a crop that was central to their diet and traditions. When the Spanish arrived, they introduced new cooking tools like metal griddles, which changed how arepas were prepared, but not their importance. Over time, arepas became a daily staple and a symbol of national identity in both countries.

Ceviche

Ceviche has deep culinary roots in the coastal regions of South America, particularly in present-day Peru, where it is regarded as a national dish. Its origin dates back 2,000 years to the Moche civilization, where they prepared fish cured in the juices of local fruits. When Spanish settlers arrived, they introduced citrus fruits like lime and lemon, transforming the dish into the version known today. Indigenous ingredients such as aji peppers, sweet potatoes, and corn also shaped its flavor profile. Over time, ceviche spread throughout South America, where each country developed its own variation; however, the foundation of the dish has remained the same.

Religion and language

Fanesca

Fanesca is a traditional Ecuadorian soup deeply connected to the religious practices of Holy Week. It is prepared only once a year, symbolizing Christian themes such as unity and renewal, with its twelve beans and grains representing the twelve apostles. The dish also carries Indigenous influences, showing how religion blended with local customs over time. Its name comes from regional linguistic roots that reflect Ecuador’s mix of Spanish and Indigenous languages, helping preserve cultural identity through food. As recipes are passed down, language plays a major role, with different regions and families using their own terms for ingredients and techniques, creating slight variations while keeping the dish’s religious meaning intact.

Arepa

Arepas are a staple food in Colombia and Venezuela, and they originated from Indigenous communities long before European contact. Although they are not tied to one specific religious holiday, they are often included in family gatherings, celebrations, and traditions that reflect the mix of Indigenous, African, and Spanish cultures. This blend of cultures, influenced in part by Catholic practices introduced during colonization, helped shape how arepas are prepared and shared. The word arepa comes from the Indigenous term erepa, which means corn bread and highlights the dish’s ancient roots. Across different regions, names such as arepa de queso, reina pepiada, or arepa andina show how language influences recipe variations. Despite the many styles, arepas remain a symbol of identity, heritage, and community.

Ceviche

Ceviche is a traditional dish from coastal regions of South America, especially Peru, and it is made by marinating fresh fish in citrus juices. Its roots trace back to Indigenous cultures who used fermented juices and native spices to prepare seafood. Although not tied to a single religious holiday, ceviche is commonly served during gatherings and festivals that reflect the blending of Indigenous and Spanish cultural traditions, many of which were shaped by Catholic influence. The name “ceviche” is believed to come from words like siwichi in Quechua or escabeche in Spanish, showing how language has shaped both its name and its preparation. Different countries and regions use their own terms and seasonings, which results in many variations of the dish. Even with these differences, ceviche remains a symbol of coastal identity, fresh local ingredients, and cultural history.

Migration and Globalization

Fanesca

Fanesca, originally from Ecuador, reflects Indigenous traditions combined with European influences that arrived through colonization and early trade routes. As people migrated within South America, variations of the dish spread to nearby regions, often adapting to locally available beans, grains, and fish. Arepas also traveled widely as Indigenous communities moved throughout northern South America, and the dish later spread further through Caribbean trade networks and migration into cities across the Americas. Ceviche followed similar patterns, moving along coastal trade routes and eventually becoming popular throughout Central America, North America, and even parts of Asia, where ingredients were adapted to local tastes. One example of a fusion dish created through this mixing of cultures is Peruvian Nikkei ceviche, which blends traditional Peruvian techniques with Japanese flavors that arrived through immigration.

Arepa

Arepas began with Indigenous communities in what is now Venezuela and Colombia, and the dish spread as these groups migrated and traded across northern South America. When Spanish colonizers arrived, new cooking tools and ingredients were introduced, which helped the arepa evolve and travel into developing urban centers. As people from Venezuela and Colombia migrated to the Caribbean, North America, and Europe, they brought arepas with them, allowing the dish to become a recognizable part of Latin American street food culture worldwide. Trade networks also helped spread corn varieties and cooking techniques that influenced how arepas are prepared in different regions. A clear example of a fusion dish that formed from cultural mixing is the arepa burger, also called the arepa reina, which blends traditional corn cakes with modern fillings influenced by global fast food.

Ceviche

Ceviche began in coastal Indigenous communities of South America, and it spread as people traded fish, citrus, and spices across the Pacific coastline. When Spanish explorers brought citrus fruits to the region, the technique of marinating fish changed, and this new version of ceviche traveled with sailors, merchants, and migrants to other coastal areas. As people moved throughout Central America and later into North America, they carried ceviche with them, leading to many regional styles that reflect local ingredients. Global trade also introduced new spices and vegetables, which helped shape modern versions of the dish. One well known fusion dish is Japanese Peruvian Nikkei ceviche, which mixes traditional Peruvian methods with Japanese flavors brought by immigrants

United States Connection

Foods from South America, such as fanesca, arepas, and ceviche, have become increasingly visible in American culture through restaurants, food festivals, and home cooking. Arepas, in particular, are popular in cities with large Venezuelan and Colombian communities, often appearing in food trucks and casual dining. Ceviche is widely served in coastal and urban areas, reflecting Americans’ growing interest in fresh seafood and global flavors. Fanesca, though less common, is sometimes featured in cultural events or Latin American restaurants during Holy Week. Together, these dishes show how South American culinary traditions have influenced American tastes and contributed to a more diverse food culture.

Reflection

U.S. food culture shows a strong degree of cultural convergence, especially when it comes to dishes and ingredients from South America. Foods like ceviche and arepas have become increasingly popular in cities across the United States, appearing in restaurants, food trucks, and even grocery stores. This reflects how American cuisine adopts international flavors and traditions, blending them into everyday eating habits. The spread of these dishes shows how migration, global trade, and cultural exchange allow South American foods to influence and reshape the American food scene.

At the same time, there is still some cultural divergence, because certain traditional dishes (like fanesca) remain closely tied to their original cultural and religious contexts and are not widely adopted in the U.S. These foods maintain their unique identity because they are deeply rooted in specific customs, ingredients, or seasonal traditions that don’t fully translate into mainstream American culture. Therefore, U.S. food culture demonstrates both convergence through the widespread adoption of accessible South American dishes and divergence through the preservation of more specialized, culturally specific foods.

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