It inspires passion, opinion and addiction. It’s the world’s second most valuable commodity (after petroleum), and it will almost certainly play a memorable role in your travels, no matter where you’re headed.

We’re talking about coffee, of course, and great coffee spots to partake…

São Paulo

Brazilians like their coffee strong as the devil, hot as hell and sweet as love. In the morning they take it with milk (café com leite). After that, it’s cafezinhos, regular coffee served in either a glass or an espresso-sized cup. Thanks to its Italian heritage, São Paulo boasts Brazil‘s best cafés such as Café Floresta.

Medellín

Colombia is famous for its rich, aromatic coffee. Unfortunately, it exports most of its best beans, leaving a mainly mediocre brew for its own citizens. One exception to this rule is groovy Le Bon Café in Medellín. You can also visit plantations in the Zona Cafetera and purchase coffee directly from the growers.

Havana

Cubans love their coffee, which is served strong, black and sweet in small espresso-sized cups. Homegrown in the Escambray and Sierra Maestra Mountains, a fresh brew will be brought out as an icebreaker wherever you go. Coffee houses are sprouting by the minute in Havana, but you can’t go past local classic, Café de las Infusiones.

Santa María & Valle de Dota

Coffee is probably Costa Rica‘s most popular beverage – you’ll be offered cafécitos everywhere you go. Aware of its energising qualities, the country’s government even decreed in 1840 that all labourers building roads should receive a free cup every day. Visit Santa María and Valle de Dota for an insight into the Tico coffee industry.

Jabuticaba, also known as the Grape Tree, is a unique tree found around South-American countries like Brazil, Paraguay and Argentina. Unlike other trees, its fruit can be plucked and eaten right off the trunk. In order to survive, Jabuticaba has evolved in order to make its fruit more accessible to animals who can’t climb. This way they can reach the fruit, eat it and expel the seeds far away from the parent tree.

Jabuticaba fruits are purple, juicy, and can be either eaten fresh, used in jellies, or left to ferment and made into wine and strong liquor. Dried Jabuticaba fruit peels can be used to treat asthma and diarrhea, and scientists hope it will prove useful in the fight against cancer, as several anti-cancer compounds have been identified in the fruit.

As consumers turn to micro-products, the “mini” trend seems to affect all areas of our lives. We keep seeing ever-smaller telephones, computers, cars, and apparently fruits are no exception.

While they might look genetically-engineered, Pepquinos come from an ancient wild plant in South America, and are 100% natural. They are just 3-cm-long and 2 cm in diameter, but apart from their size, they look just like regular watermelons. But only on the outside, because once sliced, the juicy green flesh of a cucumber is revealed. They also have the crisp fresh taste of cucumbers and are usually served in luxury restaurants, as appetizers, in summer salads, stir fried and even as a sorbet.

The rare Pepquinos were discovered and brought to Europe in 1987, by a Dutch company that later began producing them and selling seeds. They’ve only recently started cultivating them in the US and Asia, but their popularity in foodie communities is growing rapidly. The growth cycle of the Pepquinos plant is between 60 and 85 days, and a single plant yields 60 to 100 fruit.

Coromoto, an ice cream shop in Merida, Venezuela, sells ice creams of virtually every flavour you can think of such as onion, chilli, mushrooms, wine, garlic, egg, sardines-in-brandy and macaroni-cheese. Regular flavours like vanilla and strawberry are available as well for those who don’t like experimenting too much.

Manuel da Silva Oliveira, a Portuguese immigrant, worked for years at large ice cream companies, before he realized the potential that exotic and unusual flavours held. He then proceeded to perfect an avocado-flavoured ice cream, after wasting about 50 kg in his attempts. In 1980, he opened the Heladeria Coromoto, where the Avocado ice cream is now one of the most popular, and is paired with sweet corn, black bean, mango or coconut flavours. The shop sells the largest number of flavours in the world and is featured within the Guinness Book of Records. There are around 900 flavours to choose from, with 60 of them being served on any given day. Changes are made according to the season.

The house special served at Coromoto is the Pabellon Criollo. It is modelled after the traditional Venezuelan meal of beef, rice, plantain, cheese and black beans. Some people prefer to stay away from the cheese flavoured one, while beef ice cream is surprisingly liked by quite a few. Apart from the flavours, some of the ice creams have very unique names as well, like ‘British Airways’, ‘I’m Sorry Darling’ and ‘Andean Kisses.’ ‘Viagra Hope’ doesn’t really contain any Viagra; it’s made of honey and pollen. But it’s blue, just like the pill.

Mr. Oliveira apparently doesn’t come into the shop anymore, so it is being taken care of by Jose Ramirez. Jose is in his forties and is perfect for the role of ice cream man. He says that his personal favourites are the fruit flavours. However, according to Jose, many customers prefer alcoholic ones like vodka-and-pineapple, cognac or Cointreau. Given that the shop is in Venezuela, rum is the most popular of all.

The phenomenon of Secret Bars has been on the rise in Buenos Aires. What is a secret bar? Well, the idea harks back to the prohibition era of the United States and the idea of the “Speakeasy.” A Speakeasy was a place where illegal alcohol was sold, where the entrance was hidden and you probably needed to know somebody in order to be let in.

The Secret Bars of Buenos Aires all take some aspects of a Speakeasy and incorporate them into their essence, whether it be through needing a password to enter or having unmarked doors. Besides the fact that these bars are downright cool, they also make for a great place to take a date or some friends that are in town visiting. Just one more reason why Buenos Aires is one of the best cities in the world! Let’s take a look at some of them.

Frank’s Bar (Arévalo 1445)

Frank’s Bar actually takes the concept of a Speakeasy and puts it into full gear. On a quiet street in Palermo Hollywood, there is actually a small sign in front of the door that says “Frank’s,” but you would never notice it. In order to get into this Speakeasy, you must first past two tests. First, you need to get past the door man (unless you are a group of 20 dudes, you will get in, the doorman is there more for effect and security) by saying whatever it is you want to say. After the door is opened for you, you enter a smaller room where at the other end is a phone booth. If you are just entering the bar and have no idea what this is about, you would probably be very confused. Well, the next step is to enter a secret code into the phone which will open a door and allow you to enter the bar (if you don’t know the code, the doorman will help you).

Once you enter through the phone booth, you will of finally made it into the actual bar, but you might even be more confused as there is a sex shop selling all kinds of toys to your right.

The actual bar is really nice. Well designed and has a high class vibe. The drinks are expensive but are made well. The crowd tends to be little older on the 30+ side.

The Bottom line is that Frank’s is a very cool experience and makes for a great place to bring a date or some friends from out of town visiting. Just make sure to not tell them where the hell you are going and keep it a surprise. They will surely be confused by having to get through a doorman, entering a code into a phone booth and then passing a sex shop.

The Oasis Clubhouse (Between Armenia & Gurruchaga)

The Oasis Clubhouse is more of a private social club and is not open to the public, so you will need to know somebody to check it out. It is actually a pimped out house in the middle of Palermo Soho that is used for private parties, events, etc. Not only is the actual house well designed and classy, the clubhouse also features a courtyard and a pool, which make for some great pool parties in the summer.

If you are travelling to Buenos Aires, you can even stay at the Clubhouse and take advantage of all its amenities by staying in one of their guest rooms.

Ocho7Ocho (Thames 878)

Ocho7Ocho has been around for a long time and one could say it is the grandfather of all the secret Bars in Buenos Aires. Located in Villa Crespo on a quiet street, the entrance is just two big wooden doors with no sign, other than the street address and a doorman. Once you enter, you will notice a large contrast between Ocho7Ocho’s high class stylish environment and its run down entrance on a quiet street. Ocho7Ocho is more low key and a place to chill out rather than to party hard. One could say it has more of a dimly lit restaurant vibe than a bar, as a good part of its inside is taken up by chairs and tables where one can enjoy some food with their cocktails.

But what some people don’t know about Ocho7Ocho is there is actually a secret bar within the secret bar. If you walk all the way back to the end of first bar, there are black doors that lead to another hidden bar. It depends on when you go, but a lot of the times this bar area has been reserved for a private party. But don’t let that stop you from entering. Observe the entrance and see if you can somehow sneak in.

Puerta Uno (Juramento 1667)

Puerta Uno is a little more off the beaten path and may take some people a longer journey to get to depending on where you live, but it is worth the trek. Located near Barrio Chino in Belgrano, Puerta Uno is on a quiet street with an unmarked door, who’s inside is beautifully designed and decorated (notice a pattern here?). Puerta Uno is a great place for some drinks and also food, as it has a tasty menu. There is also an open-air patio area which is great.

Squat House (secret location – varies with each party)

The idea of Squat House is that it takes over a new location and throws a party. So in essence, it is not a set bar, but a party. The address is not known until the day of the event. DJ’s are always spinning tunes and don’t be surprised to see different types of performers doing strange acts and stunts. If you do enough googling you should be able to get some more information on where the next party will be.

Getting beer on draught at your neighbourhood bar or from a corner store is easily accomplished. It can be a little tougher to find stores that specialize in Argentine craft beer and foreign imports. You can’t drink Quilmes forever!

Here is a guide to some of the noble stores in Buenos Aires that cater to the discerning beer drinkers need for top notch suds. Each of these locations carries at least one beer that you can’t find at the others, so make sure you visit them all.

Bodega Cervecera

Bodega Cervecera is a Palermo Soho gem a short walk up Thames from Plaza Italia. The store specialises in beer but also carries some wine brands. They carry brands such as Gülmen, Beagle, La Loggia and Die Eisenbrucke. They have gluten free beers, hard to find brands from Belgium, China, and even the odd random beer from Korea.

Store owner Sebastian Piñol is a friendly guide to the products he carries and is always looking for new things to fill his shelves. If you have a product in mind that he doesn’t carry he is usually able to order it in. Stop in and sample a beer or two from the fridge before deciding what you’ll take home.

Beagle’s stout, Die Eisenbrucke’s Imperial Stout and Kolsch, and Gülmen Lager Ahumada are recommended. It also has fairly priced bottles of Grosa, a barrel aged Belgian tripel co-created by Argentine musician Gustavo Santaolalla.

Cervelar

Cervelar is an interesting hybrid between a store and a bar. It is like a beer store with tables and waiters. You can order a draught, take bottles to go or do both. They boast two locations the widest selection of Foreign beers (though they don’t have everything). The original location is in Microcentro, right around the corner from the famous pubs of Reconquista and their newest location is in Belgrano.

Prices tend to be a bit higher here on some brands (Grosa, for example). It always pays to compare when you see two stores with the same products. Any of the products by Abdij Deleuze, an Argentine micro-micro brewery that specialises in Belgian style beers are recommended. Grab a couple of Belgian originals off the shelf to compare side by side.

La Francisca – Feria de Campo

La Francisca is a feria de campo (country fair) themed store located in Palermo Soho, a short walk from Av. Scalabrini Ortiz. The store has a rustic feel and is as close to the friendly, smiley experience of buying at a market stand as you can get without a long drive into the country.

Save for some Schneider lagers, the beer selection is all Argentine and artisanal. The best part about La Francisca is enjoying a beer on the outdoor bench with one of their made to order sandwiches. Sandwiches are cheap (starting at $10) and the cost is based on the weight of the meats and cheeses you pick. Served on a fresh baguette, they are some of the best sandwiches around and certainly some of the cheapest to be found in Palermo.

Artisinal beers are all $15 meaning you can enjoy a sandwich and a beer for under $30. Look for Sixtofer’s IPA, one of the best IPAs in the country.

Antares

Antares is one of the go-to locations for draught beer, but did you know they also sell bottles to go? Antares can be found in grocery stores (and some of the stores in this list) but you won’t find a cheaper bottle of their products anywhere else. When you consider you can get a 660ml bottle for $13.50 and a draught pint costs $24.00 outside of Happy Hour it pays to get some Antares in your fridge.

Make sure you show up before 10pm to avoid disappointment. Once the beer drinking gets into high gear they don’t sell bottles to go anymore. Antares has a solid line-up of year-round beers but keep an eye out for their seasonal beers. Right now the seasonal beer is Antares Bitter (highly recommended). It has a gorgeous label and authentic British flavour to match.

Natural Deli

Natural Deli has three locations sprinkled between Recoleta (Laprida 1672), Las Cañitas (Gorostiga 1776) and Palermo (República Árabe Siria 3090). It is a mix between a natural food store and a café/restaurant carrying high-quality foods of all kinds. Their beer selection follows the theme of quality. They don’t carry Argentine artisanal beers, instead focusing on imported beers such as Duvel and Chimay.

You can have a beer sitting down with your meal or take a couple home with you to go with your purchases. This is a great place to try your hand at matching beers with food. Natural Deli is chock full of options for picking up picadas and the drinks to go with them.

For many decades environmentalists have been up in arms about the deforestation measures occurring in the rainforests of the world, particularly the Amazon rainforest. According to biological researchers, the loss of rainforest flora is especially lamentable, since only one percent of rainforest plants have been scientifically studied for their medicinal properties. The following botanical examples, however, are known and used for their libido-enhancing properties. Many are available and regarded as safe, but research and proper healthcare guidance is always recommended before ingesting. The following Amazonian plants have been prescribed by native shaman and folk healers of South America, and may truly contain properties that enhance love.

10 Yohimbe

Yohimbine is an alkaloid with stimulant and aphrodisiac effects, found naturally in Pausinystalia yohimbe. It is also found naturally in Rauwolfia serpentina (Indian Snakeroot), along with several other active alkaloids. Yohimbine has been used as both an over-the-counter dietary supplement in herbal extract form, and prescription medicine in pure form for the treatment of sexual dysfunction, making it a significant enhancer to millions of love lives around the world! And humans aren’t the only animals to benefit from this wonder-drug. Yohimbine has been shown to be effective in the reversal of sexual satiety and exhaustion in male rats. It has also been shown to increase the volume of ejaculated semen in dogs, with the effect lasting at least five hours after administration, and has been shown to be effective in the treatment of orgasmic dysfunction in men.

9 Damiana

Damiana is a relatively small shrub that produces small, aromatic flowers. It blossoms in early to late summer and is followed by fruits that taste similar to figs. The shrub is said to have a strong spice-like odour somewhat like chamomile, due to an oil present in the plant. The leaves have traditionally been made into a tea, and an incense which was used by native people of Central and South America for its relaxing effects. Spanish missionaries first recorded that the Mexican Indians drank Damiana tea mixed with sugar for use as an aphrodisiac. Damiana has long been claimed to have a stimulating effect on libido, and its use as an aphrodisiac has continued into modern times. More recently, some corroborating scientific evidence in support of its long history of use has also emerged. Several studies utilizing animal testing have shown evidence of increased sexual activity in sexually exhausted or impotent male rats when exposed to damiana, as well as generally increased sexual activity in rats of both sexes.

8 Huanarpo Macho

Studded with reddish-orange blossoms, huanarpo macho, known scientifically as Jatropha macrantha or Jatropha aphrodisiaca, is a medium-sized shrub-like tree that grows profusely in the Amazonian Maranon River Valley. Associated with the male libido, huanarpo macho is believed to have the power to stimulate sexual function. Popular in Brazil, the plant is also known in Peru as Peruvian Viagra, and it is typically prescribed by folk medicine practitioners for erectile dysfunction and premature ejaculation. The plant’s medicinal properties appear to lie in the young branch stems. Other medicinal properties contained by huanarpo macho include increased energy, support of renal function and the ability to calm nerves.

7 Passionflower

The sex-enhancing powers of passionflower, known scientifically as Passiflora incarnata, lie in its vine, leaves and stem—not just in its name! Passionflower seems to have many healthful benefits; it is known to relieve depression, decrease pain and even kill germs. This woody vine is thought to enhance the libido, even while producing a calming effect. Amazonians refer to the plant as maracuja, but it is also indigenous to many South American regions outside of the Amazon. Moreover, a 2003 study of the plant appears to confirm its sexual enhancement properties—at least in mice; these lucky rodents enjoyed increased sperm counts and improved sexual function after ingesting leaf extract from passionflower. The flowers themselves have traditionally been regarded as seductive, and are noted for their exotic beauty.

6 Cashews

Cashews are a favourite nut around the world, though, botanically speaking, they are actually the fruit of the cajeiro, or cashew tree. Scientifically called Anacardium occidentale, the tree is medicinally useful through its leaves, bark and fruit or nut. The nut grows at the end of a sweet and pulpy peduncle. Cashews need to be boiled or roasted in order to remove the toxic residue. The cashew fruit is a popular Brazilian aphrodisiac that is said to stimulate the libido. While the nut of the fruit is popular in North America, the pulpy substance, which is renowned in South America, is not imported fresh as it is extremely perishable. Frozen cashew fruit concentrate is a happy alternative. The useful parts of the cashew tree have also been used to dry secretions, reduce fever and lower blood pressure.

5 Guarana

Indigenous to the Amazon rainforest, guarana is scientifically known as Paullinia cupana. This creeping shrub produces red clusters of fruit. The fruit has long been important to Indian folklore because of the appearance of black “eyes” that emerge when the fruit ripens. This effect is actually produced when the ripened fruit splits and the black seeds become visible. Both the seeds and the fruit are used medicinally in native folk medicine. Aside from its ability to stimulate the libido, guarana is said to calm nerves, stimulate energy, reduce pain and even reduce weight. Many Brazilians add guarana to their health tonics to slow aging, cure headaches and reduce fatigue. The cultivation of guarana is, today, benefiting many indigenous Amazonian tribes.

4 Tamamuri

Growing as tall as twenty-five meters into the Amazonian canopy, the tamamuri tree is scientifically called Brosimum acutifolium. Its healing properties appear to be contained in the bark. A member of the mulberry family, the tamamuri tree is well-known in the Peruvian Amazon; Indian tribes there believe that ingesting the white latex that emerges from the punctured bark of the trunk will enable a man to father a male child. While this has not been confirmed by modern medicine, the bark is widely used by rainforest peoples to relieve pain; kill bacteria, fungi and yeast; sooth arthritis, and possibly even kill cancer cells. And, although the bark has been associated with witchcraft, it is widely used by native practitioners to treat syphilis. As an aphrodisiac, the bark is taken in tonic form to stimulate sexual function.

3 Catuaba

The root and bark of Erythroxylum catuaba, usually referred to as catuaba, has been an important aphrodisiac for Brazil’s Tupi Indians for centuries. Regarded as the most popular aphrodisiac of contemporary Brazil, this small tree, with its orange and yellow blossoms, is native to the Amazon as well as other areas of northern Brazil. A decoction made from the tree’s bark is said to be an aphrodisiacal wonder when it comes to treating impotency. It is also said to increase sexual stamina. Throughout the country, catuaba is said to induce reliable results with no ill effects. It is also prescribed by folk practitioners to treat insomnia, memory loss and anxiety.

2 Rosewood Oil

Rosewood oil from the rosewood tree, known scientifically as Aniba canelilla, is highly regarded in northern South American countries as an aphrodisiac for women. Native to the Amazon, the rosewood’s oil is believed to reduce ‘frigidity’ in women. The spiced floral scent of the oil is prized, although felling rosewood trees is a particularly controversial act for its damage to the rainforest environment. Rosewood oil is also believed to diminish acne, reduce fevers and cure headaches. The tree’s bark and fruit are also used for other folk remedies.

1 Picho Huayo

Siparuna guianensis, more commonly known as picho huayo, is a common tree of the Amazon rainforest that is also known to grow in the Andes’s cloud forests. The leaves and fruit are the medicinally viable parts of the tree. The evocative lemony fragrance of the leaves and fruit are immensely popular when crushed into love potions. Men use the potion as an all-over body rub, which is believed to make them sexually irresistible. In some parts of the rainforest, the leaves are used in teas and ingested to treat high blood pressure and ease cold symptoms. The rainforest’s Kubeo Indians use the leaves to treat snakebites. The leaves of picho huayo also contain fever-reducing properties. However, it’s the tree’s intoxicating scent that makes it a wildly popular aphrodisiac.

Many of these plants have been understood by native tribes for centuries. Their love-enhancing properties are not contested by the people who have benefited from their properties for years. The rainforest has many gifts to offer the world, but these plants are quite literally gifts of love.

From the Garden of Eden to the oyster cellar bordellos of old New York, food and sex are entwined. Although every food under the sun has been touted as an aphrodisiac at some point in time, humans tend to get turned on by three categories of food: extremely expensive food, food that is risky to acquire, and food that resembles genitalia.

Rare and exotic foods have favoured positions in the canon of culinary aphrodisiacs. Consider the truffle, the piranha and the labour of harvesting a plate full of sparrow tongues. Foods from far-off lands have the spicy whisper of perilous adventure, and there’s nothing quite like a hint of mystery to stimulate the imagination. For example, Aztec concubines taught the conquistadors to drink hot chocolate; when the Spaniards carried the exotic substance across the sea to Europe, they brought with it the rumour that the drink was an aphrodisiac. Aztec Emperor Montezuma II supposedly drank fifty cups daily, before visiting his harem of six hundred women. And during the reign of Charles I, when rice was still a luxury in Europe, noble Casanovas swore by the improbable aphrodisiac of rice boiled in milk and flavoured with cinnamon.

As an ingredient becomes common, and thus cheaper, it loses its magic. Case in point: the potato. A modern person is unlikely to find a plate of mashed potatoes sexually stimulating, but potatoes and sweet potatoes were hailed as aphrodisiacs when they were first introduced to the European palate from South America; in Shakespeare’s “The Merry Wives of Windsor,” Falstaff reels off a list of the era’s aphrodisiacs: kissing comfits, snow eryngoes (the candied roots of sea holly), and potatoes. Once rare ingredients such as cinnamon, cloves, marmalade, rice and pepper have likewise lost their sexy status.

The second largest umbrella group of chewable aphrodisiacs is based on the crude logic that if something looks like your private bits, it’ll undoubtedly put your prospective partner in the mood. Thus, scheming Lotharios and temptresses have long relied on the amorous offering of edible flowers and roots. In the British Isles, wake robin (Arum maculatum) was once valued as a thickener for puddings, a starch for Elizabethan neck ruffs, and for its phallic bloom, which earned the plant a reputation as an aphrodisiac and spawned over 20 suggestive folk names, including lords and ladies, devils and angels, stallions and mares, and dog’s dick. On a similar note, the word “orchid” is derived from the ancient Greek word for testicle. Pliny the Elder recommended bulbous orchid tubers as an aphrodisiac, and the Romans called orchids “satyrion” because legend had it that the phallic roots grew from the spilled semen of a satyr.

The tribes of Mexico preferred not the root but the flower. The Totonoc Indians believed that the orchid Vanilla planifolia sprang from the blood of a goddess, and the Aztecs named it tlilxochitl, or black flower. Vanilla planifolia is an inherently romantic plant: its small blossoms open in the morning and are exclusively pollinated by hummingbirds and melipone bees. The dirty-minded Conquistadors noted the pod’s resemblance to female genitalia, and gave the plant the name vanilla, which derived from the Latin for sheath. Europeans soon prized vanilla as an aphrodisiac; wild stories circulated that vanilla could transform the ordinary man into an astonishing lover. Elizabeth I is said to have been especially fond of vanilla pudding.

A symbol of fertility resembling the female shape, Avocados have long been considered aphrodisiacs. Aztecs used to refer to the avocado trees as ‘Ahuacuatl’ or ‘testicle tree’ due to the way the fruits hung on the tree, often in pairs. Avocados deliver a punch of nutrients essential to sexual health, including beta carotene, magnesium and vitamin E, (which is sometimes called the sex vitamin). An avocado also delivers more potassium than a raw banana. It even offers 2.4 grams of protein for every 1/2 cup of fruit, an essential ingredient for a successful late night tango. The fruits are especially good for women just before and during pregnancy due to high levels of folic acid and vitamin B6.

It’s been recorded that Dr. John Harvey Kellogg, inventor of Corn Flakes and founder of Kellogg’s cereals, advised nymphomaniacs to stay away from Chile Peppers. This potent fruit heats up your sex life due to capsaicin, a substance that gives kick to peppers, curries and other spicy foods. Capsaicin stimulates nerve endings to release chemicals, raising the heart rate and possibly triggering the release of endorphins giving you the pleasurable feeling of a natural high. Historically, chile peppers were used by multiple cultures not only as an aphrodisiac but as an anesthetic, to promote cardiovascular health and to elevate chronic pain. Most famously, chile was used a key ingredient in the fortifying chocolate drink the great ruler Montezuma consumed to make his tongue dance and his pulse quicken in preparation for his daily visit to his beautiful concubines.

Several species of carnivorous fish of the genus Serrasalmus (i.e. the piranha), are revered as a symbol of sexuality and power. They are abundant in the rivers of eastern and central South America. Potentially one of the most dangerous species, S. nattereri attains a maximum length of about 60 cm (2 feet), but most species are smaller. They are attracted to the scent of blood and can reduce even a large animal to a skeleton in a short time. In Brazil, a soup made with piranha is supposed to have invigorating properties and help restore flagging stamina.

Banana’s are packed with nutrients essential to sexual hormone production, including potassium and B vitamins. They were introduced to the Caribbean and Central America by early Portuguese and Spanish explorers. The fruit’s aphrodisiac nature quickly took hold and still remains today. In Central America, the sap of the red banana tree is sipped as an aphrodisiac elixir.

Outside of the well-known wine-producing countries of France, Italy and Spain, a quiet wine revolution is taking place in the southern cone. Down in South America, winemakers have been using European stock since the Jesuits arrived in the new world, to produce wines that are uncorked, poured, swirled, tasted, drunk, exported and lauded all over the planet.

Geography and climate dictate much of where good wine grapes will grow. Between the grape vines themselves, daily and yearly temperature fluctuations, the amount of rain and sunlight the grapes get, and even the amount of trace minerals in the soil, many factors determine the quality of the grape which vintners begin with, and the quality of the wine they can press and ferment from it. As a rule, grapes grow well at about 20-50 degrees north and south latitude. The climate that yields the best wine grapes is described as “Mediterranean,” with defined seasons.

In South America, Argentina and Chile lead the pack in production, and awards, with a few other countries, such as Uruguay, producing consistently well-reviewed wines for export, while Brazil’s sparkling wines win accolades.

Wine tourism is taking hold in South America, and those from the northern hemisphere who are planning a trip should keep in mind that the seasons are reversed down in the southern cone, with the height of summer in January and February and wine harvests generally taking place in March and April.

South America has wine tasting for every budget, and in many nations. If a multi-day trip to the vineyards is not in the cards, consider a day trip. Or check out events surrounding the vendimia (wine harvest) or other wine tasting events held in cities and near vineyards.

Below you’ll find the main wine-producing, and thereby prime wine-tasting areas in South America, with a heavy focus on the big two, Argentina and Chile, a warning not to forget Uruguay, and information about wine in Brazil, Peru, Bolivia, Ecuador, Colombia, and even Venezuela, each of which are working to carve out a space for themselves in this growing industry.

Argentina

Argentina produced 2,900,000 metric tons of wine in 2007, which places it ahead of Chile in terms of production, though Argentina’s neighbour across the Andes actually exports more wine to other countries.

Visitors to Argentina will find that most wine tasting takes place in and around the city of Mendoza, which enjoys an extremely long spring and summer, and contributes to the health of the vines and the quality of the wines produced.

Argentina’s signature wine is Malbec, a red wine originally from the Bordeaux region of France. Argentina has been growing grapes for Malbec for over 150 years, but only in the last 20 has this wine truly taken off, and Argentina now produces more than 70% of the world’s Malbec. It is a dark red, and some people describe hints of blackberries and coffee beans but unless you’re a sommelier or have trained your nose with the Nez du Vin aroma set, you’ll probably just taste it and know if you like it or not, without identifying the underlying notes.

Entrepreneurial travellers and visitors to Mendoza can rent a car and fill it up with friends and strangers to visit the wineries on their own, (with a designated driver, please!), but more commonly, visitors to the area book day trips with travel agencies to take them amid the rolling hills of the wine region. We recommend renting a bicycle to tour the wineries in Mendoza. It is the best way to indulge in the scenery and culture of the wine region at an easy-going pace.

Wine lovers visiting the region may also like to visit areas other than Mendoza which produce excellent wines, such as Salta, to get a full picture of what Argentina has to offer. In addition to Malbec, Argentina also produces Chardonnay, Merlot, Cabernet Sauvignon and also varieties such as Tempranillo, Bonarda, Barbera and Torrontés. Information on Argentine wines can be found on the Wines of Argentina website.

Chile

Just over the Andes from Argentina lies Chile, a diminutive strip of land sandwiched between the ocean and the cordillera, and which is exploiting its wine-growing regions to great advantage in recent years.

Chilean wines are popular exports, and its most fabled variety is Carménère, which has made a particularly big impact after the source vines Bordeaux suffered a blight and all but disappeared in their native France. In Chile the variety continues to be strong, and great efforts are made by the Chilean government to protect Chilean agriculture, including the wine industry.

Wine in Chile is not limited to Carménère, and the nation also produces prize-winning Cabernet Sauvignon, Merlot, Syrah and other varieties. As of this year, Chilean wine represents 40% of the wine imported to the United States, due both to its reputation and price-quality ratio. Chile is mainly known for its red wines, but it also produces quality white wines including Sauvignon Blanc, Chardonnay, Riesling, and even a small quantity of Gewürztraminer. Blends and sparkling wines are also taking hold in Chile.

Chilean wine tourism, or enoturismo has taken off in recent years, with multi-day trips offered by various outfitters, which mainly focus on the Colchagua, Maule and Maipo valleys, which are not far from Santiago, though valleys north and south of the capital city also receive visitors.

A “wine train” takes wine tourists to Santa Cruz wineries, and includes tastings on the train as well as folkloric dance and talks on Chilean history, if visitors wish. Multi-day trips can be arranged in groups or privately, on train, by vehicle, or even by bicycle through the various valleys, and several wineries are easy to get to by public transportation, including the mass market Concha y Toro, which is just a few minutes from the end of the Santiago metro line.

For a complete listing the nation’s wine-producing regions, see the Wines of Chile website.

Uruguay

Uruguay, like Chile and Argentina, has a history of wine-production tracing back to its European ancestors. The country is well situated (if a bit humid in places) to produce good wines, and its shining star is Tannat, for which this small, Atlantic nation is known.

Most wine production takes place in the Canelones region, near the capital city of Montevideo. While many amateur wine-lovers would not come to Uruguay for wine tasting on its own, it is not uncommon to take a day or two here after touring some of the more selective wineries in Chile and Argentina.

Visit Uruguay’s wine website for more information about Uruguayan wines, including where to find distributors closer to home.

Colombia

Colombia may also surprise you with the presence of Ain Karim, a vineyard that produces wines under the brand name Marqués de Villa de Leyva, which started production in the 1980s, in the foothills near Sutamarchán. In a country which is largely tropical, and in a zone which is clearly outside of the prime grape-growing here the solution was also to grow grapes at an altitude, to fulfil the need for daily temperature fluctuation. This vineyard’s website proclaims that the vineyard was formed through a combination of inspiration and insanity. It produces Riesling, a German variety and Pinot Noir, originally from France.

Another Colombian wine agglomeration brings together 70 families from 16 communities in the Consorcio del sol de Oro, which together has more than 250,000 plantings, where European specifications are followed to produce Chardonnay, Cabernet Sauvignon and Sauvignon Blanc wines, exported to Bogotá (the undisputed gastronomical capital of Colombia), as well as Europe.

Brazil

Brazil is perhaps better-known for cachaça, the grain-alcohol that forms the base of the minty-lemony caipirinha, but several states in this vast country produce wines, including Rio Grande do Sul, Paraná, Santa Catarina, Mato Grosso, Minas Gerais, Bahia, Pernambuco and São Paulo, though the Serra Gaucha, north of Porto Alegre is one of the most commonly-visited.

Recently, Brazilian vintners have brought wines to tastings in Germany and California’s Sonoma. At a recent tasting held in Brazil, whites and sparkling wines were the best received, as the reds suffered from poor climatic conditions (excessive rain) that are typical of much of Brazil.

Wine tourism is doing well in Brazil, with multi-day tours and one-vineyard trips as the budget allows.

Peru

Just to the north of Chile and Argentina, where the Andes mountains grow even more soaring as they reach up into Peru, there are also several wine-producing areas where visitors can go wine-tasting.

Wine tourism in Peru is in its infancy, but that doesn’t mean you can’t take advantage of a day tour, or organize your own to one of the wineries in the principal grape-growing regions near Lima, Ica and Arequipa.

And if it turns out you don’t love Peruvian wines, near Ica is also the famous region of Pisco, for which the main ingredient in Pisco Sour (Peru’s signature drink) is named.

Venezuela

A trip through all the wine-producers of South America would be remiss in not mentioning, Venezuela, which the uninformed might also assume is too close to the equator to be able to grow wine grapes. Again, altitude is the answer, and the favourable conditions include a greater-than-30 degree daily fluctuation in temperature and good soil drainage.

The area produces two harvests per year, in September and March. Bodegas Pomar, a subsidiary of the conglomerate Polar, which produces beer and other foodstuffs in Venezuela, has spent US$20 million to help develop the Venezuelan wine industry in the last ten years, and represents a hefty chunk of the Venezuelan wine market.

Bodegas Pomar grows six varieties of red grapes and five of white grapes, with hopes to expand the market, to which tourism is essential, because though wine-drinking is increasing in Venezuela, hard alcohol is more commonly drunk.

Bolivia

Bolivia is not exactly world-renowned for its wine, but serious purveyors of the hard-to-find won’t want to miss wines produced in this nation, which dares to grow the fruit at 5,600 to 9,200 feet above sea level, when grapes in South America are normally grown between 2,000 and 3,000 feet.

Information on this wine high-altitude wine production is available on the vinosenlatura website, the name of which means “wines at altitude” in English. Near the municipality of Tarija, you can find wines produced by Campos de Solana, for example, whose offerings include Cabernet Sauvignon and Riesling.

As in Peru, much of the wine crop is destined to the national spirit, which in this case is Singani.

Ecuador

Ecuador actually imports quite a bit of wine from Chile, but it does produce its own as well, with grapes grown at 8,000 feet above sea level, where daytime temperatures are spring-like, and night-time temperatures drop, which increases the grape’s sugar content, and makes for good wine.

At Estancia Chaupi, they produce Chardonnay, Palomino, Palomino Fino and Meritage wines. The vineyard is located about 6 miles south of the Equatorial line and in the foothills of the Andes in the Yaruqui valley. Ecuador also produces a sparkling wine and several fruit “wines” which are not technically wines since they are not made from grapes.

Steak’s days as the favourite dish for Argentines when they eat out could be numbered. Its main rival, the pizza, is mounting a strong challenge to be the most popular gastronomic option in the capital, Buenos Aires. According to a recent study done by the Buenos Aires city government, the number of pizza restaurants is growing so fast that they could overtake the amount of steak houses in the next two years. There are currently 650 pizzerias in the capital and 780 steak houses, or “parrillas” as they are known locally. “We found a growing interest from investors and business people in the pizza segment of the dining out market. So we believe that they will keep multiplying all over the city,” says Monica Kapusta, a city official who was involved in the research. There is already evidence of this in most streets of the Argentine capital. Stroll down any busy High Street and you are likely to see more options for pizza than steak. This may come as a surprise for the three million foreign tourists who come to Buenos Aires every year, many seeking to try for themselves the renowned Argentine beef. After all, Argentina has the biggest annual beef consumption per capita in the world, with an average of 55.7kg (128lbs). But pizzas do not lag far behind. Official statistics show that some 14 million pizzas are consumed annually in Buenos Aires, in a market that is valued at some $250m (£160m) per year. According to city officials, this puts Argentina in the top three pizza-eating countries in the world, behind the US and Italy.

The pizza arrived in Argentina in the 19th Century with the waves of Italian immigrants. The Italians first settled in La Boca neighbourhood in Buenos Aires, and almost immediately pizzerias started to appear. But over the years, the Argentine pizza began to differ from its Italian original. One big difference is its thickness. In Buenos Aires most pizzas will be up to 2.5cm (1in) thick, almost double its thin ancestor from Naples, where pizzas are said to have originated. “The Argentine pizza also has much more cheese than the one made in Italy,” says Carlos Rivero, a pizza chef with 16 years’ experience. But there is also one main reason, according to market analysts, that might explain why is the pizza becoming so popular: its cost.

The average steak – the popular “bife de chorizo” – can cost some $12.50 in an average restaurant in Buenos Aires. A pizza with four slices, enough for one person, will probably cost half that. “People might be increasingly opting for pizza when they go out because they are simply seeking to save some money, as steak houses are more expensive,” says Ximena Diaz Alarcon, a researcher from market and trends consultancy Trendsity. “I do not think this is reflecting a massive cultural change or shift in consumption patterns in households, where beef is still the staple food of choice,” she adds. Argentina has one of the highest inflation rates in the Americas. The official figure is almost 10% per year, but analysts says it is running at double that. Farmers say that the beef’s increased cost in recent years explains the sharp drop in its consumption over the last decade. In 2000, Argentines ate 64.4kg per habitant per year, whilst in 2010 that was down to 55.7kg. A key factor has been a significant reduction in the number of cattle, as some farmers have found it more lucrative to use their land for other, highly sought commodities like soybean. Also, farmers say that government restrictions on beef exports – which attempt to keep a leash on internal prices, have led to a lack of incentive in production. “But when families at home seek to replace the expensive beef they would not start eating pizza, they would just buy cheaper cuts,” says Ms Diaz Alarcon. Owners of pizza restaurants in Buenos Aires are living in what they say are “happy days.” “The pizza was never so popular. We have had a big boost in demand in recent years,” says Rodolfo Palmieri, manager of Piola, a popular pizzeria in Buenos Aires. If the current trend continues, it might just be that visitors to Buenos Aires will start hearing beforehand more about its pizzas than its steaks.