Some travellers cross the world to learn about history. Others savour every chance to try regional foods and local cuisines. Now, there’s an even more specific gastronomic trend: Chocolate Travel.

A phenomenon fired by our desire to keep trying this aphrodisiac in all its different forms, Chocolate Travel can be anything from an informal dégustation to taking an official chocolate cruise.

Chocolate is sold all over Latin America. But there’s a clear separation between the crème de la crème and just another regular bar. Here are five destinations where you can find top-quality chocolate in Central and South America.

Now you can plan a trip dedicated entirely to your love of chocolate!

Bariloche, Argentina

Patagonia is known for being ecologically friendly, a trend that is also reflected in the numerous artisanal and organic food establishments. The Argentine town of Bariloche has become a hub not only for artisanal ice cream, but also for chocolate. The trend for manufacturing artisanal foods and desserts started in the 1960s, when the inhabitants started realizing that Patagonia, and the particular valley that includes Bariloche and El Bolsón, offers an infinite variety of food, which weren’t yet reflected in the area’s gastronomy. It was thus that inhabitants, such as the owner’s of the ice cream shop Jauja, began making their own goods using milk, eggs, fruits and other goods from the local area.

The same milk and eggs go into the manufacturing process of Bariloche’s chocolate. Mamuschka is the most popular destination for tourists to stock up, but Rapa Nui offers comparable truffles, bars and other chocolate treats at a lower price. You can also combine an artisanal hot chocolate with an Argentinean alfajor, a dry pastry dessert involving two biscuits glued together either with more chocolate or dulce de leche, a caramelized form of milk.

Oaxaca, Mexico

Chocolate is embedded in the gastronomic tradition of Oaxaca. You can have it bitter, with vanilla or cinnamon, in the form of a bar, or dissolved in milk or water. The latter would be the most traditional: dissolved in a little water and accompanied by a pan de yema, literally meaning egg-yolk bread. Chocolate Mayordomo is a good brand to look out for; it is 100% authentic from Oaxaca.

In some establishments, there still exists the tradition to bring your own cocoa, cinnamon, sugar and other ingredients; the staff will grind and mix them according to your taste. This tradition dates back to the era of Montezuma, who liked to drink hot chocolate with water. It was also Montezuma who first introduced this drink to Hernán Cortés, who then took Carlos V to try it, too. For this reason, there are chocolate bars with the brand Montezuma and Carlos V in Mexico.

Costa Rica

Harvested from the cocoa tree, the chocolate bean has a long tradition in Costa Rica. During pre-Columbian times, the beans were used by indigenous tribes, for whom they were one of the main crops until the advent of coffee and tobacco in the late 16th century. Most of the country’s cocoa comes from the Caribbean lowlands, which provide ideal climatic conditions with a lot of rain. Cocoa is a crop that grows in the shade, and thus has prevented deforestation and conserved a lot of Costa Rica’s wild life, which finds shelter in the rejuvenating cocoa plantations.

Numerous plantations offer tours of their ground so you can see the chocolate-making process first-hand. For a good selection, check out Chocolate Tourism, and CostaRica.com.

Southern Belize

Long before Columbus got lost on his way to the East Indies, the Maya and Aztecs of Central America were tucking into xocolatl and kukuh – bitter, spiced drinks concocted from cacao beans. Today, the cacao growers of Belize’s southern Toledo district have received a new lease of life thanks to Green & Black’s chocolate, whose Maya Gold bars are based on the ancient kukuh recipe. Arrange to visit a plantation to see the plants, taste fresh-picked beans and experience chocolate as nature intended – through the Toledo Cacao Growers Association.

Venezuela

Purists know that the rarest and finest of the three varieties of cocoa bean is the criollo – chocolate snobs lovingly describe its lingering aftertaste as featuring vanilla, caramel and nuts. Venezuela, and specifically the Paria Peninsula – known as the ‘Chocolate Coast’ – is the origin of the most sought-after criollos, chuao and porcelana. The best are grown on small family-run farms, such as Hacienda Bukare, which you can visit (and where, more importantly, you can get samples).

Sit down in a Buenos Aires restaurant and you won’t be asking your dining companion to “please pass the salt.”

Restaurants in Buenos Aires province have agreed to take salt shakers off their tables to help combat high blood pressure.

The Buenos Aires Health Ministry launched this initiative with an accord supported not only by those in the restaurant business but by the provincial bakers’ union, whose members will make and promote products low in sodium.

An estimated 3.7 million residents of Buenos Aires province suffer from high blood pressure, the chief cause of strokes and one of the main contributing factors to the risk of cardiovascular disease.

Argentines consume 13 grams of salt per day on average. The World Health Organization recommends that daily salt consumption should not exceed 5 grams.

Under the terms of the agreement restaurants in the province will only provide a salt shaker to the customer who expressly asks for one after tasting the dish he/she ordered.

In 2005, Greenpeace said: “There is no single solution to save the Amazon Rainforest.” They did, however, suggest that the Acai palm has a role to play in sustaining economic development and thereby avoiding destructive logging.

Introducing the Acai Palm Tree

The Acai palm tree, Euterpe oleracea or Euterpe badiocarpa, is native to the Amazon rainforest. It is slender and tall, reaching from fifteen to twenty-five metres in height. One tree may have multiple stems: anywhere from four or eight to an uncommon two dozen shoots from one seed. The green, feather-shaped leaves reach skyward from a reddish crownshaft at the top of the stem.

Acai flowers are small and brownish-purple. The male flowers provide pollen; the female produce the acai berry in bunches.

Although a ripe acai berry is a deep purple, it starts green. From four to eight bunches of fruit ripen throughout the year, with the highest yield in the drier season from July through December.

Each berry is round, about 1.5 cm in diameter, with one large seed and a stringy, oily sheathe. A bunch of acai berries can weigh five or six kilograms, and one tree might produce twenty-four kilograms of fruit in a year.

Rodents and birds feast on these berries, and their droppings help propagate the acai palm tree throughout its range. Large groves of acai trees are found in the lowland flood plains of South America.

Food and Drink from the Acai Palm Tree

The natives of the Brazilian jungle eat the berries or drink the juice. They also cut the acai palm tree to harvest the palm heart, the immature leaves at the top of the stem. Several weeks after the tree is felled, the natives harvest over a kilogram of palm beetle grub (larvae). The natives also use the remainder of the tree to make their shelters.

Both palm heart and the acai berry are profitably exported throughout the world. Surprisingly, there seems to be little or no export market for the grubs.

Modern Brazilians eat the acai berry, and drink both juice and wine made from the berries. Palm heart is not terribly nutritious, serving much as iceberg lettuce would in the northern hemisphere.

The recent craze for the acai berry is stirred by the health food, diet and energy drink sectors. The berries are rich in antioxidants, leading to claims that it is a healthy choice. Another health claim is made for mixed “cleanse” drinks: other ingredients are added to acai to make beverages for purging one’s bowels. There have been cases made for several acai berry diet supplements or programs. Some people give testimonials about how energetic they feel after drinking acai juice.

Can the Amazon Environment Sustain the Acai Palm Tree as a Source of Food?

Because the acai palm tree grows from multiple stems, it is possible to harvest the palm heart without actually killing the whole tree complex. This makes it a better choice than other trees grown for palm heart; each single-stemmed tree dies when harvested for this purpose.

It is a simple matter to replant acai trees from seeds; the trees grow quickly in the right conditions. So long as it is economically more profitable to harvest acai berries and palm heart, the plantations or wild groves should remain.

This type of usage is more sustainable than the lumber industry. Trees for lumber take longer to regrow than the acai palm. Acai palm ‘orchards’ would be more stable and beneficial to the environment of the Amazon rainforest than clear-cutting for lumber. This would be a gain for conservation of this environment.

Perhaps the only concerns in this scenario come are that the economics may force natives away from their traditional lands, and drive the local price of acai out of the reach of most Brazilians.

Records show that grapes in the northern Spanish region of La Rioja, renowned for its red wines, date back to at least the 9th century and that local wines were recognised by the King of Navarre and Aragon in 1102.

It was a Spaniard, Juan Ramirez de Velazco, who in 1591 founded the city of Todos los Santos de la Nueva Rioja in Argentina and named it in homage of the region of Spain where he was born.

The Spanish were also responsible for introducing vineyards to the arid and semi-arid Argentine land surrounding the northwestern province’s capital city.

But in recent decades Spanish producers of Rioja began to question whether their counterparts in Argentina should be allowed to continue using the name at all.

They were concerned that wines from the La Rioja region of Argentina were beginning to enjoy success in Britain and other northern European countries as well as in the United States.

In 1999 the Regulatory Council for the La Rioja Denomination of Origin in Spain began to apply diplomatic pressure over the issue and eventually launched a court action.

The council claimed that the labelling of Argentine wines as Rioja risked confusing consumers and was unfair to the more “prestigious” Spanish wines, which have been sold internationally since the mid-19th century.

However, Judge Rita Maria Ailan, sitting at Argentina’s Federal Administrative Court in Buenos Aires, last month threw out the claim.

She ruled that the Argentine province differentiates its wines sufficiently for the international market by using the name ‘La Rioja Argentina’ with no intention of causing confusion.

La Rioja in Argentina had also argued that confusion was unlikely since in Spain, the Tempranillo black grape is the most commonly used in Rioja wines while in Argentina, it is the white Torrontes grape.

Javier Tineo, Minister of Production for La Rioja Argentina, said: “If we look at history, the mess is the fault of the Spaniards, who took the name to the province. And it was they who brought us the wine tradition.”

Carlos Sant, director of foreign commerce for the Argentine brand, said the province produced 60 million litres of wine in 2010 with exports totalling $14m (£8.5m).

La Rioja in Spain produces around 250 million litres of wine annually, of which 85 per cent is red, from 14,000 vineyards.

Wines from both the Spanish and Argentine regions are now sold widely in Britain with prices ranging from £5 a bottle to £30 or more.

Jose Luis Lapuente, secretary general of the Rioja Regulatory Council in Spain, said that the body could still appeal the verdict and would continue to apply diplomatic pressure over the issue.

He claimed market research suggests that “nearly 60 per cent of consumers identify wines of La Rioja Argentina with those of Rioja.” It was not the first time that Spain and Argentina had clashed over the name Rioja.

In 1770 the colonial power ordered that all the olive trees in La Rioja province, Argentina, should be cut down to stop them competing commercially against those from Spain.

But one woman hid a sprig from an olive tree in a bowl, which led to the production of Argentina’s Arauco variety of olives.

The naming of wines has also caused tensions between many countries over the years, most notably with France’s bid to legally protect the term champagne which although now generally adhered to was often flouted in the past.

No matter where you go in Latin America you’ll have little trouble finding at least one culinary experience that will help you understand the local culture. In some countries the food is one of the highlights, and one country your taste buds will thank you for visiting is Mexico.

The history of Mexican food is rich and varied, beginning with the Mayan Indians (2000 BC to 900 AD) whose diet focused on four primary domesticated crops (staple foods): maize, squash, beans and chilli pepper. Paramount among the three, maize (corn) was the central component to the diet of the ancient Maya, and figured prominently in Maya mythology and ideology. Tortillas, cooked on a comal and used to wrap other foods (meat, beans, etc.), were common and are perhaps the best-known pre-Columbian Mesoamerican food. Other cultivated crops that contributed to the overall diet of the ancient Maya included tomato, chilli peppers, avocado, breadnut, guava, guanabana, mamey, papaya, pineapple, pumpkin, sweet potato, and xanthosoma. Hunting supplied the Maya with their main source of meat. Animals hunted for meat, as well as for other purposes, include deer, manatee, armadillo, tapir, peccary, monkey, turtle, and iguana. The Maya diet was also supplemented by the exploitation, at least in coastal areas, of maritime resources, including fish, lobster, shrimp, conch, and other shellfish.

Later, from 1200 AD to 1520 AD, the Aztecs created their own dishes, and several modern foods can be traced to back to them. Salsa, a sauce made with chopped tomatoes, avocados and chipotle, was a popular Aztec staple, as was the ubiquitous tortilla, the tamale and the enchilada, all still with us today. The Aztecs are also responsible for introducing to the Spanish one of civilization’s greatest treats: chocolate.

While pre-Columbian Mexican food was certainly appetizing in its own right, Mexican food history began a tasty new chapter in 1521 when the Spanish invaded Mexico and brought with them European food staples such as dairy products, livestock (sheep, pigs and cows), various herbs, spices and rice. Soon the newcomers were combining their traditional foods with the indigenous foods, creating new Mexican recipes with exciting new flavours.

Mexico is such a large country, however, that Mexican food varies from region to region. This is thanks to differences in climate, geography, ingredients, ethnicities and the fact that the Spanish had varying degrees of influence among the indigenous inhabitants. For example, in the Yucatán a unique, natural sweetness (instead of spiciness) exists in the widely used local produce along with an unusual love for achiote seasoning. In contrast, the Oaxacan region is known for its savoury tamales, celebratory moles, and simple tlayudas while the mountainous regions of the West (Jalisco, etc.) are known for goat birria (goat in a spicy tomato-based sauce). Central Mexico’s cuisine is largely influenced by the rest of the country, but has unique dishes such as barbacoa, pozole, menudo and carnitas. South-eastern Mexico, on the other hand, is known for its spicy vegetable and chicken-based dishes. The cuisine of South-eastern Mexico has a considerable Caribbean influence due to its location. Seafood is commonly prepared in states that border the Pacific Ocean or the Gulf of Mexico, the latter having a famous reputation for its fish dishes. In Pueblos or villages, there are also more exotic dishes, cooked in the Aztec or Mayan style (known as comida prehispánica) with ingredients ranging from iguana to rattlesnake, deer, chapulines, ant eggs, and other kinds of insects.

Although dishes vary from region to region, a few things are constant when it comes to Mexican recipes and Mexican food. One is the prevalence of a few distinct spices, most notably oregano, cilantro, epazote, cinnamon, cumin, and chilli powder. Oregano gives Mexican recipes a rich earthy flavour, and cumin gives Mexican food a certain bite. Chilli powder, which is actually a combination of oregano, cumin and ground chillies, is used for seasoning vegetables and meats and has a noticeable kick. Beans, tomatoes, onions, corn (maize), garlic, squash, peppers, cheese and even cactus are staples in many dishes as well.

As tempting and varied as the main meals in Mexico are, Mexican desserts are also very special and there are hundreds of types of cakes, puddings, and cookies to choose from. One of the most popular of these is the churro, sometimes described as a Spanish doughnut, a deep fried pastry that is occasionally made from potato dough. Arroz con leche is a satisfying version of rice pudding with raisins and cinnamon, and popular cajeta is a thick caramelized milk often used as a topping for ice cream or as a filling for cakes.

Mexican food history is as interesting as the country itself, and Mexican recipes are as varied as the Mexican people. The flavours and textures of Mexican food, from the days of the Mayan and Aztec Indians to the influences of today, endure and add a delicious richness to everyday Mexican life. And perhaps it is this variety of flavours and textures that makes Mexican food popular throughout the world. Meat, vegetables and spices are cleverly combined to produce not only delicious meals but healthy meals. Many Mexican foods are low in calories and fat but high in vitamins and minerals. You might be wondering about the menu at Taco Bell but remember authentic Mexican recipes are very different to the inferior, high fat Tex Mex offerings found in fast food chains.

If you have not tasted real Mexican food and can’t make it to Mexico, you are in for a real treat when you try out some Mexican recipes. Traditional Mexican food is packed with flavour, fresh ingredients and a world of marvellous tastes, and there are literally hundreds of different Mexican foods to make at home if you want to experience the flavour of Mexico for yourself.

A lot of people know very little about authentic Mexican recipes and traditional Mexican foods although Mexico has a long and fascinating history. Mexican food is like no other cuisine and the subtle range of Mexican fare from the enticing and aromatic to the hot, bold and fiery means it is never dull. Authentic traditional Mexican cuisine offers something for everyone.

This is grim news: food prices are reaching record levels worldwide. The thousands of farmers who have killed themselves over the past decade seem to have no precedent. According to the UN’s Food and Agriculture Organisation’s director, the goal to reduce the number of hungry people by half will only be achieved in 2050.

In Mexico, this is just another facet of the crisis that started in the 80s, when the government dismantled its support for peasant farmers. “My obligation as minister of agriculture is to get rid of 10 million peasants,” declared Carlos Hank in 1991. “What are you going to do with them?” a journalist asked. “That is not my area of work,” he answered.

But no one assumed that responsibility. Vicente Fox, former president of Coca-Cola and president of Mexico from 2000 to 2006, used to say “those peasants can be gardeners in Texas.” For him and other policymakers, Mexico had too many peasants; America, their model, was producing food for the world with only 2.5% of the labour force. In 1992 they opened to the private market the land which had been in the hands of peasants since the 1910 revolution. The North American Free Trade Agreement, which came into force in 1994, consolidated this anti-peasant orientation in the name of free market.

Those policies drastically reduced food production, and Mexico now imports more than half of the grains it needs. Many Mexicans were forced to emigrate, and a fifth of Mexicans now live in the US.

In 1974, the US minister of agriculture Earl Butz coined the expression “food power” – food pragmatically used as a political weapon. Hunger became one of the most profitable businesses of the century: immense subsidies transformed north America and Europe into food suppliers for countries previously exporting food, whose productive capacities were progressively dismantled. Today, OECD countries allocate US$365 billion a year to that purpose, a number now enlarged with ethanol subsidies: 120m tons of cereals feed cars, instead of people or animals, with no net reduction of emissions.

Many Mexican peasants resisted the dominant policies and began to build their own alternative. Without official support, they increased both farmed areas and yields. Migrants invested part of their income in cultivation. Those initiatives are complemented by urban agriculture, following the Cuban example: Havana currently produces more than half of the food it consumes.

The proportion of peasants in Mexico may have been falling (from 75% in 1945 to less than a third today), but their total number is higher than ever, with ranks continually swelled by urbanites escaping from unsustainable and violent cities who use modern technologies to create a new lifestyle in the countryside.

A trend is settling. Just take a look at Vía Campesina, the biggest peasant organisation in history which started in Latin America in the years of ‘structural adjustment.’ It soon became global and now boasts millions of members. Today, it is one of the main actors in the world food scene, opposing transnational corporations and affirming its food sovereignty paradigm and its new peasant internationalism. Novelist Eduardo Galeano said that in these times of global fear, some people are afraid of hunger and others afraid of eating, aware of the contaminated junk served in their plates. Vía Campesina pressures all governments and attends all the pertinent international forums. But the hope for its members is no longer hanging on the market or the state. They put their hope and trust in their increasing capacity to define what they want to eat, and to produce it themselves. That is our hope.

Anyone who has done any type of baking is probably familiar with vanilla or, at least, vanilla extract, but are you aware that the history of vanilla goes back to ancient times?

The history of Vanilla has been traced to Southeast Mexico, where it was first discovered by the Totonaco Indians. Though many people think of the Aztecs as the first purveyors of vanilla, using it in their well known ‘Choclatl’ beverage, the Aztecs actually acquired it when they conquered the rival Totonaco.

According to Totonac mythology, the tropical orchid (vanilla is a tropical climbing orchid) was born when Princess Xanat, forbidden by her father from marrying a mortal, fled to the forest with her lover. The lovers were captured and beheaded. Where their blood touched the ground, the vine of the tropical orchid grew.

Vanilla was first brought to Europe by Hernán Cortés in 1518. Before conquering the Aztecs, Cortés and his army witnessed the Aztec emperor, Montezuma, drinking ‘Choclatl.’ Made from cocoa and flavoured with ‘Tlilxochitl,’ the Aztec name for cured vanilla beans, Montezuma believed the beverage to hold magical qualities. Cortés brought the plant and pods back to Spain, along with cocoa, where it became a treat for rich nobility.

The Spanish were able to hold a monopoly on vanilla production for centuries because Central American remained the sole habitat of the Melipona bee, the main pollinator of Vanilla planifolia. It wasn’t until Edmond Albius, a 12 year-old slave in Réunion, a French colony in the Indian Ocean, found a way to manually self-pollinate the plant that the plant could be grown elsewhere.

By 1898, Madagascar, Réunion, and the Comoros Islands produced 200 metric tons of vanilla beans, about 80% of world production. Madagascar is now responsible for 97% of the world’s vanilla bean production.

Due to the extensive labour required to grow the vanilla seed pods it is one of the most expensive spices along with saffron and cardamom. Despite its high cost, vanilla is widely used in both commercial and domestic baking, perfume manufacture and aromatherapy.

The word ayahuasca is a composite of two Quechua words: aya meaning ‘spirit,’ ‘soul’ or ‘ancestor’ and huasca meaning ‘vine’ or ‘rope’ – hence it is known as ‘the vine of souls.’ It plays a central role in the spiritual, healing and cultural traditions of the Amazon and is widely employed throughout Amazonian Perú, Ecuador, Colombia, Bolivia, western Brazil, and in portions of the Río Orinoco basin. In 2008 was constitutionally recognised by the Peruvian government as a National Treasure.

Its ceremonial use is ancient. The oldest know object related to the use of ayahuasca is a ceremonial cup, hewn out of stone, with engraved ornamentation, which was found in the Pastaza culture of the Ecuadorean Amazon from 500 B.C. to 50 A.D. It is deposited in the collection of the Ethnological Museum of the Central University (Quito, Ecuador). This indicates that ayahuasca potions were known and used at least 2,500 years ago. Its antiquity in the lower Amazon is likely much greater.

Ayahuasca is usually made by mixing two or more distinctive plant species capable of producing psychoactive effects when brewed together and consumed. One of these plants is always the giant woody liana vine called ayahuasca (Banisteriopsis Caapi). The other plant or plants combined with ayahuasca generally contain tryptamine alkaloids, most often dimethyltryptamine (DMT). The plants most often used are the leaves of chacruna (Psychotria viridis and other species) and oco yagé; also known as chalipanga, chagraponga, and huambisa (Diplopterys cabrerana).

When ayahuasca is drunk it can open up a new world for us which is extraordinary, amazing and healing – and yet it is the same world we are a part of every day; ayahuasca simply allows us to see it with new eyes.

The experience normally begins soon after drinking (15-60 minutes) with a feeling of warmth in the stomach which then spreads throughout the body. Most people describe this as very pleasant, like being in a warm, body-temperature bath.

The peak starts at about 40-90 minutes after ingestion and can last 2-6 hours. This is when the visions begin, which may be of ‘other worlds’ or new perspectives on ‘this world’ and/or recollections in words, sights, sounds or feelings of episodes and events from your life which need to be healed and which you can now approach from a position of power and strength, aided by the spirit of ayahuasca. After effects can last another 1-8 hours.

A large dose will last longer and be more potent than a smaller dose will. However, if a user ingests too much, they will probably black-out and forget the experience. It is nearly impossible to overdose and die.

After you drink ayahuasca, you may have to vomit. This does not happen to everyone but it is fairly common. Vomiting itself is unpleasant but it should not be considered an allergic or negative reaction. If you do have to vomit, afterwards you will feel as though you have been purified from the inside out.

The best way to minimize the chance of vomiting (or at least limit the amount), is to fast for 24 hours prior to ingestion. That means drinking water only (no food at all) for one full day before drinking the brew.

A lot of hype has also been written about ayahuasca, so it is a good idea to remain cautious about accounts which relate ‘massive cosmic visions’ that change lives in seconds and reveal the innermost secrets of the universe! This can happen, of course, as some participants in ayahuasca ceremonies suggest – but it is by no means common.

In our experience healing is more likely to come through a subtle shift in awareness, a deepened understanding of your place in the world or an increase in personal power rather than visionary encounters with cosmic serpents and such like.

If you are interested in experiencing the profound mental, physical and spiritual effects of ayahuasca you should seek out a reputable shaman and consume the drink in a ceremonial setting.

Here are ten places in Latin America to take your taste buds into uncharted territory. As vegetarians we find the thought of many of these food stuffs revolting and unethical but if you have carnivorous tendencies why not give some of them a try. We don’t recommend you try all these national delicacies for obvious reasons.

Argentina: Morcilla

Argentine’s are known for their meat and for throwing a good BBQ. And when they’re slaughtering all those pigs and cows for tasty steaks, they don’t let much of the animal go to waste. In fact, the congealed blood is used as the primary ingredient in morcilla: a dark sausage flavoured with garlic and onion, and a bit of meat from the head of the animal.

Belize: Agouti

Found throughout the lowlands and rainforests, this rodent is one of the biggest in Latin America, weighing up to 13 pounds. While they are easily tamed and make affectionate pets, the agouti is still hunted by lots of indigenous communities for its meat, which is apparently quite tasty, kind of like a gourmet pork. However, it should be noted that three species of agouti appear on the endangered species list.

Bolivia: Chuños

Potato preparation is nearly endless: hash browns, French fries, baked potatoes…2-year old freeze-dried papas? In the high plateaus of Bolivia, dehydrated potatoes are a staple in the diets of Quechua and Aymara communities. For five days, the purplish-black variety are exposed to the freezing night-time temperatures of the high Andes, then left out in direct sunlight, and finally stomped on to remove any excess water. This process creates a wrinkly, mealy (and apparently still edible) food source that can then be easily stored and transported. The chuño is often used in soups, or turned into flour, which can be purchased in most grocery stores and markets in Bolivia.

Brazil: Feijão

This traditional recipe was born in colonial Rio de Janeiro by slaves who used discarded pig parts to create this now popular stew. Feijão has become the national dish of Brazil, eaten today by all social classes. It is made by slow-cooking black beans with a variety of salted pig parts: snouts, tails, feet and ears. Some recipes also include smoked pork ribs, bits of bacon, beef tongue and loin, and it’s usually served with rice, greens, and orange.

Colombia: Hormiga culona

For centuries, big-butt queen ants have been collected every spring upon emerging from underground nests, toasted in salt, and eaten as a traditional snack in the Santander region of Colombia, typically as a Semana Santa treat. But recently this delicacy has been gaining popularity outside the borders of Latin America, as well. Apparently the crispy, nutty taste of the hormiga culona lends well to gourmet recipes: Belgian-chocolate-dipped ants and lamb in ant sauce are two of the hottest new ways to enjoy this 6-legged snack.

Chile: Ubre

In certain regions of Chile, the udder of a cow is just as likely to show up on your plate as it is to be found being pumped in a dairy. To prepare this giant gland, it’s soaked in water for a couple hours to remove any last bits of remaining milk in the teats, then tossed on a charcoal grill. The texture is spongy and the taste is smoky. Buen provecho!

Ecuador: Lemon ants

You have to wonder who first discovered that these tiny ants have a citrus flavour, but they’re eaten live and are truly lemony, and are now on the menu for most intrepid travellers visiting the Ecuadorian jungles.

Mexico: Tacos sesos

Tacos are a staple in Mexican cuisine. Tacos sesos aren’t that much different from the usual chicken or beef version, but instead of the typical bean and meat combo, these tacos use cow brains as the main filling. Brain tacos are typical street food in Mexico – and apparently make a nice mid-day snack for hungry zombies.

Nicaragua: Huevos de tortugas

For five out of the seven types of sea turtles in the world, the Pacific and the Caribbean beaches of Nicaragua are some of their preferred spawning sites. While many international tourists come to Nicaragua to see the arrival of the turtles during these periods, others come for the eggs. Though this has now been recognized as an environmental no-no, it is part of the Caribbean culinary traditions in Nicaragua to eat sea turtle eggs. Usually raw. The eggs look like steamed ping pong balls with a soft shell, and typically a hole is poked in the top, a couple drops of hot sauce or lemon juice are squeezed in to ‘cook’ it with a bit of salt, and the raw concoction is followed by a shot of rum. While it sounds exotic, leave the eggs to make turtles, not people-food.

Peru: Cuy

This typical Peruvian meal is called cuy because that’s the noise this animal supposedly makes. Commonly known as a guinea pig and a pet in most of the world, the cuy is a main Peruvian food source: bred in captivity, skinned, put on a skewer, and cooked on grills throughout the country. The meat contains zero cholesterol, and is often served with peanut or hot pepper sauce. This animal has played an important role in Peru for centuries: cuy bones were apparently found in the tombs of the most important Pre-Incan authorities, and today Peru has dedicated one day every September to celebrate their favourite furry critter.

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