SOUTH AMERICAN RESTAURANTS

[AJE]

Background to a whole new world in the Southern hemisphere.

South America is a land of diverse food, culture and geography. Its Caribbean coastline gives way to the Amazon’s tropical rain forests, south through the Pampas grasslands and the windswept dunes of the Atacama Desert, and on to the Patagonia plateau on the continent’s far southern tip. The snow-capped Altiplano Andes Mountains form its backbone, towering from the north to the south.

Largely dominated by the Inca civilization, later colonized by the Portuguese and Spanish, and eventually settled by other Europeans, South America is home to the mestizos, a majority in many regions, as well as the mulattos and the zambos. Brazilians and Guyanese and other Caribbean South Americans largely constitute the indigenous, non-Hispanic South American population. Japanese, Chinese and Jewish emigrants are prominent in Argentina, Peru and Brazil.

Spanish is spoken all over, except in Brazil where Portuguese is the rule. Many Amerindian dialects prevail, specifically within the Quechua, Guarani, Aymara and Mapuche populations.

South Americans are becoming a large and integral part of the U.S. Latino population. Their highest concentration is in Florida, New York, California and New Jersey. Colombians, Ecuadorians and Peruvians constitute a major portion of this growing U.S. Hispanic category.

South America’s culture and “foodways” are as diverse as its geography and people. For lunch, savor the clean, cool taste of an Ecuadorian ceviche of mixed seafood “cooked” in the tart juice of the Seville orange, mixed with hot chiles and accompanied by toasted corn. Or snack on Bolivian humitas, cornmeal dough with potatoes, onions, aji chiles and cheese fillings, steamed in corn husks, with a sip of stimulating yerba maté from Paraguay. For dinner, feast on Argentinean churrasco, an array of juicy, fresh meats roasted over an open fire and served with chimichurris, vinegary sauces accented with fresh herbs. Or enjoy Peruvian papas rellenas, deep-fried potatoes stuffed with spicy meat, eggs and olives. Wash it all down with Brazilian caipirinhas, made from cachaça (sugar-cane liquor) and fresh lime juice served over ice. End the meal with Bolivian corn pudding and a cup of Colombian café con leche.

[AJE]

:arrow: In 2001 I traveled to this tiny but wonderful world of Ecuador, I feel in love with everything about the place. One of the lasting impressions will be the culture, geography and rich history. Ecuador is a country the size of Colorado with majestic mountains, pristine beaches, tropical forests, and islands that are home to species that can be found nowhere else on Earth. Named after the equatorial line Mitad del Mundo that runs through the country's heart, Ecuador is located on South America's Pacific Coast; Colombia borders it to the north and Peru to the east and south.

For its small size, Ecuador is a country of amazing diversity. It has four distinct regions. The sierra, formed by the Andes Mountains that split the country down its middle, has an array of beautiful snow-capped peaks, comfortable year-round temperatures, and the country's capital and cultural center, Quito. The Amazon region boasts virgin tropical rain forests, which are home to innumerable species of plant and animal life and the country's chief export—oil. The coastal region’s fertile soil and warm climate create the ideal environment to grow bananas. Finally, about 600 miles offshore, are the islands Charles Darwin made famous with The Origin of Species; the Galapagos Islands are a living testament to the evolutionary process. Giant turtles, blue-footed boobies, and marine iguanas are just some of the strange and beautiful species that call the Galapagos home.


These two cuties we photographed while visiting Ingapirca Inca Ruins in the heart of Ecuador Andean Mountains or as I like to say Avenue of Volcanos.

La Comida Magnífico de Ecuador
The Magnificent food of Ecuador

Ecuador is well known for the latin food. The traditional food consists of the fruits, fish and other shellfish and many types of potatoes. Examples of main courses that are very popular are shrimps with lemon, corn tostado, and many desserts baked to go with the meat. Ecuador also has main courses for the brave folks, an example is cuy (guine pig) dish served at one of our stops, pretty tasty. The drinks are smoothies unlike any in the US! Soups are without doubt Ecuador's specialty. La sopa goes with every pre-meal to give you some perspective in Quito many buisnesses will shut down for 3 hours to lunch and social. Must be nice, they eat and then fast a little at a central park before returning to work.

FOR THOSE INTERESTED IN READING THE JOURNAL OF MY ADVENTURES PLEASE SEE :arrow:
http://www.thebubbler.com/modules.ph...isplay&jid=388

FOR THOSE INTERESED IN SEEING PICTURES OF THIS COUNTRY PLEASE SEE MY CARE2 ACCOUNT "The Ecuador I Saw in 2001"NOTE THIS IS IN THE PROCESS OF UPDATING THE PHOTOGRAPHS SINCE WE DID TAKE 37 ROLLS OF FILM WHILE THERE! MY POOR PARENTS GOT STUCK PAYING FOR A LOT OF PICS 8) arrow:
http://www.care2.com/c2c/photos/view...I_Saw_in_2001/


Professor Marcelo Cruz University of Wisconsin-Green Bay, Bus Driver Freddy and a Monkey Thief stole our Flan dessert also known as a squirrel monkey.

Anyway for those interested here are some restraunts within the Great Lakes area where you can taste the culture and food of South America Ecuador.



Ecuadorean owner Jaime Fidel Castillo and family

La Pena Restraunte
4212 North Milwaukee Ave, Chicago IL 60641
(773)545-7022
http://www.lapenachicago.com/

A complimentary plate of impossibly thin homemade fried plantain chips starts off the meal, served with a tomato-based hot sauce flavored with carrots, onions, and cilantro. The extensive appetizers could make a great meal: there are five seviches (shrimp, oyster, whitefish, octopus, and calamari); humita, a rich Ecuadoran tamale; maduro lampreado, fried sweet plantain croquettes; and muchin de yuca, a deep-fried starchy oval oozing with cheese. Ensalada de rabano looks as good as it tastes; it's a refreshing mound of sliced radishes, jicama, and thin yellow and red pepper strips tossed in a lime vinaigrette. Entrees, mostly meat or fish based, include churrasco (fried beef and eggs), a pork chop, and three rice dishes that come with a choice of shrimp, steak, or a seafood combination. There's also llapingachos -- a fried whipped potato cake topped with a thick peanut sauce, accompanied by a refreshing avocado and tomato salad, a fried egg, white rice, and beef sausage. Homemade desserts include coconut flan and oven-roasted sweet plantains.

[AJE]

El Tondero Peruvian Restaurant
2462 S 13th St
Milwaukee,WI 53215
(414) 384-8835
5 to 10 p.m.



Owner Victor Caceda, of Lima Peru

The only Peruvian restaurant within Wisconsin lies in downtown Milwaukee. Peruvian food has many influences based upon the heritage of the peoples going thousands of years in do from the Inca, Spanish Conquisitors, African, and Asian. El Tondero menu includes seasonal dishes of fish, seafood, chicken and beef prepared with authentic spices, herbs and peppers from native Peru. We are certain that you will find something to your liking on our menu says owner Caceda.

WHAT IS THIS FOODS MAKE-UP:
Peruvian cuisine, in addition to its Inca origins, combines Spanish, Asian, and African influences to make an eclectic fusion of indigenous crops, spices, meats and seafood. Fresh ingredients and imaginative sauces are a hallmark of Peruvian cuisine, as is the popular Aji Amarillo pepper. This fruity flavored and aromatic pepper is incorporated into many dishes, adding mild spice and a pleasant yellow color. This pepper can be mixed with oil and used as a flavorful condiment or dipping sauce as well.


Aji Amarillo Pepper
A staple menu item of Peruvian cuisine, anticuchos can be credited to Peru’s African descendants. These kabob style dishes are traditionally prepared with cow’s heart, but we also prepare them with chicken. For lighter fare, piqueos (small plates) offer a tasting of Peruvian flavors in addition to the vast array of traditional appetizers.


OUTSIDE OF WISCONSIN YET STILL CLOSE:
Rinconcito Sudamericano
1954 W. Armitage Ave., Chicago
(773) 489-3126

[AJE]

Los Niches Colombian Restaraunt
6619 N. Clark St., Chicago IL
(773) 338-6529


Los Niches (meaning “dark-skinned people”), People often lump Colombian food with Mexican, but Colombian cooks use a lighter touch with chilies and spices and steer clear of dairy: Think grilled meats and tasty seafood instead of cheesy enchiladas, burritos and tacos. At Los Niches, the bandeja palsa platter is a mouthwatering combination of imported Colombian sausage, a fried egg and spoon-tender flank steak. The excellent encocado de camaron, shrimp with coconut sauce, evokes tropical flavors. Few spices are used in traditional Colombian cooking, as evidenced in the simple but delicious chicken soup (offered on Saturdays only).



Sabor A Cafe Columbian Restaurant
2435 West Peterson Avenue, Chicago, IL 60659
Phone: (773) 878-6327
The best Colombian restaurant in Chicago with Live Music on the weekends!

[AJE]

Nandu Argentine Restaurant
2731 West Fullerton Avenue, Chicago, IL 60647
Phone: (773) 278-0900

The first thing you notice is the artwork, but you'll leave remembering the food. For aficionados of Argentine food, El Nandu delivers like the postman. For empanada lovers can try their fried treats eight different ways: stuffed with steak and onions, ham and cheese, spinach, shrimp and parmesan, and more. Though there are several tempting chicken plates, the menu's strength, predictable for an Argentine eatery, is concentrated in its beef entrees. Steaks come charbroiled and sauteed, breaded or topped with cheese and onions, served with yellow rice, fries or mashed potatoes. The point is: You got options. The crown jewel of this bevy of beef plates is the parrallida Argentina para uno, which the menu describes as a "combination of our charbroiled beef short ribs, Argentine sausage and beef sweet breads all in one delectable dish, a feast fit for a Gaucho." Que delicioso!

The prices are moderate, with entrees running between $11 and $17, though you can fill up on empanadas for much less. The dining room is long, narrow and comfortable enough to hang out in forever, not unlike the country it celebrates. El Nandu has a full bar and live music Thursday through Saturday. Despite the confined space, dancers dominate the dining room those nights, and if you stick around long enough, you might even see a couple of tango experts giving it a whirl.

[AJE]

Rios D'Sudamerica (Rivers of South America)
2010 W Armitage Ave
Chicago, IL 60647
Phone: (773) 276-0170

Bienvendes de Restraunte Sur America Amigos!
Rios D'Sudamerica in Bucktown invites you to journey to South America and experience an Eclectic Fusion of Brazilian, Argentinean and Peruvian Cuisine. Savor exotic flavors coupled with an exquisite and delicate presentation. Choose from Lobster, Paella, Halibut, Pork, and many other favorites served with pizzazz. Rio's has a colorful and comforting atmosphere featuring a mezzanine with a private dining area for special events. The high ceilings give the restaurant a very dramatic and open feeling, and the walls are decorated with hand painted murals of Brazil, Peru, and Argentina. Owner Dino Perez invites you to Rios D'Sudamerica to enjoy the flavors of South America and encourages you to bring your favorite alcoholic beverage to accompany your dinner.

This was such a great experience!! Ive never really tried South American food because it sounds so exotic and pricey, but at Rio's it was reasonably priced and very delicious! ! ! As soon as you walk in you will be amazed by the restaurant. Its beautiful. The paintings on the walls, the tall ceilings, and eccentric, yet simple decorations are breathtaking. Nice background music. The food and service was amazing. Me and my husband had ceviche, which was great, and steak and lobster dishes, which were just fantastic. They also had a large wine selection with mostly imported wines from places like Chile and Argentina......Just loved it! Highly recommended.~ Patron

[urbanideas]

Ever gone to Sabor? I already went there twice and was very impressed with it. Not cheap but well worth it. I have been to many Brazilian churrasqueiras and this is very much on top of the list.

[Blue Baboon]

Originally Posted by AJE

Wash it all down with Brazilian caipirinhas, made from cachaça (sugar-cane liquor) and fresh lime juice served over ice.

I think this is what my neighbor brought back from Brazil on one of his trips. It reminded me of a mojito without the mint. Sugar and limes were crushed in the glass then the liquor was added. I'm not sure what the mixer was, but either club soda or 7-up. It's been a while since I had it.

My neighbor used to have some stories from his business trips. He experienced some crazy things on those trips. Not all his stories involved good food or experiences. I still remember the story about the flies in the rice. He thought they were raisins. No, the flies weren't supposed to be in the rice.

He did mention a really good spice mix they used down there to make a pizza. His client was going to give him some in a plastic bag to take home. He said there was no way of getting that through an airport because it sure didn't look like innocent herbs. lol

[Blue Baboon]

Originally Posted by urbanideas

Ever gone to Sabor? I already went there twice and was very impressed with it. Not cheap but well worth it. I have been to many Brazilian churrasqueiras and this is very much on top of the list.

I haven't heard of that one. Here's the link for anyone that wants to try it.


Sabor Brazilian Churrascaria, a unique dining experience

Located at 777 North Water Street, Milwaukee.

[urbanideas]

Originally Posted by Blue Baboon

I think this is what my neighbor brought back from Brazil on one of his trips. It reminded me of a mojito without the mint. Sugar and limes were crushed in the glass then the liquor was added. I'm not sure what the mixer was, but either club soda or 7-up. It's been a while since I had it.

The correct way of making caipirinhas is the get juicy limes, brown sugar and Cachaça (the distilled sugar cane alcohol),
First add half quarters of lemon onto a glass and squeeze/crush as much of the juice as possible with a pestle, then add the sugar and keep on crushing it. Add the cachaça, mix it well then add crushed ice cubes. You can add a little water if you want to, but not needed. PLEASE do not add club soda or 7-up or it is no longer called caipirinha! lol

There is another variation which is called Caipiroska
Same thing but with vodka. Both are amazing for a beautiful summer sunset!

[Blue Baboon]

When we had it was made with white sugar. He was telling us that it was the popular drink down there. It's been a long time since I've had it. My husband and I liked it, while my neighbor and his wife didn't care for it.

[urbanideas]

yes, some people will make it with white sugar. It is a fantastic recipe for nice hot summer days! Same thing with Sangria! Next time I will make Sangria I will post the recipe here!