There are some similarities between Mexican and Colombian style hot dogs including the gratuitous use of ketchup and mayonnaise. Ecuadorian dogs, however, are wildly unique in terms of cooking style and indigenous sauces and toppings. More

Get Recipe

Pão de queijo, Portuguese for cheese bread, are tiny cheese puffs made with yuca (not to be confused with yucca) flour and a slightly sour, tangy fresh cheese. They smell awesome when they're hot. More

View Slideshow Get Recipe

Pork and beans go together like, well pork and beans. Enough so that pretty much every bean-and-pork-eating culture in the world has figured out some way to put them together. Lentilles aux lardons, garbanzos con chorizo, sweet Okinawan pork belly cooked with beans, cassoulet, Boston baked beans, even good old beanie-wienies. Like all good pork and bean dishes, feijoada is a dish of economy, intended to offer complete nutrition and great flavor with a minimal amount of expensive protein. Indeed, it's made with all the parts of the pig or cow that most people don't eat. More

Wandering through the Colombian/Peruvian Amazon, my wife and I discovered what the locals called uvas. It translates literally as "grapes," but these were nothing like normal grapes. Though similar to mangosteens, they're better in pretty much every way—better packaging, single-serving size, easy to peel, very similar flavor, and at least deep in the Amazon, a fraction of the cost. Of course, now the big problem is they're probably not available anywhere near where you live (whomp). More

American hot dogs are steeped in tradition, served at landmark restaurants and stands that have been doing it the same way for generations. But the frankfurter adapts easily to any cuisine, and lately, some of the wildest hot dogs have been coming out of Central and South America. More

View Slideshow

Colombia is nothing if not diverse. While in the mountains around Bogotá hearty, rib-sticking stews and soup dominate the cuisine, just 90 kilometers east, at the start of the Llanos—the vast plains that sweep across the south-eastern half of the country—barbecue reigns supreme. More

View Slideshow

Have you ever tried to eat 30 different fruits in one sitting? Don't. Your stomach will thank you. Trust me, it's not nearly as fun as it sounds. All in the line of duty, I suppose. South America's tropical fruit, however, are fantastic. Get to know 30 different kinds—from anón to zapote. More

From fast-food chains to street vendors, El Completo is Chile's hugely popular take on the hot dog. It starts with a wiener (known in Chile as "Vienesa") on a toasted roll with sauerkraut, then is buried under a thick layer of mashed avocado, chopped tomatoes, and an insane amount of mayo. More

According to Terrence Henry of The Atlantic Food Channel, Buenos Aires leaves much to be desired in terms of food and flavor. He notes that most restaurants use wood-fired grills, which he thinks blanket all foods with similar flavors. He also comments on the lack of variety in the street food available, saying that it is limited to empanadas. Henry writes: A great food city is a place that caters to all manner of the food-obsessed: vibrant street food, affordable ethnic and traditional dining, and highly acclaimed (and more important, highly respected by their peers) destination restaurants. It should have a connection to its seasons and soil (or sea, as the case may be). It should be a place... More

mattbites.com Matt Armendariz of Matt Bites visited Argentina recently. While there he came across salsa golf, a mixture of ketchup and mayo that he found everywhere. Intrigued by this condiment, he set up a blind taste test of different brands of salsa Ggolf. He tested Hellman's, Danica's, and Fanacoa's versions, as well as the house blend from Home Hotel, where he was staying. After a thorough tasting, he and his companions determined Home Hotel's version to be the best.... More