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Cachapa is a typical food of the Venezuelan plain. It is made from corn. This food is prepared throughout Venezuela, therefore, it can be found in formal establishments and even in street or informal stalls.

 Its preparation is similar to that of a pancake. However, the mixture is made with fresh ground corn kernels mixed with milk or water. A touch of salt and sugar is also added to taste. This typical food of Venezuela is accompanied with Venezuelan cheeses, among them, queso de mano or telita. In addition, it is usual to add a portion of pork or ham.

Linda Rosely Palacios Arévalo

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preparation
We begin by placing a frying pan with hot oil, and fry the onion, finely chopped garlic and pequi.
After the onion is golden, add the rice, the remaining spices and let fry for 15 to 20 minutes.
Then add boiling water and let cook for 10 or 12 minutes. Turn off the heat and cover the pan. We let rest. Ready to serve.
Bon Appetite!

Ingredients
1 cup of rice
1 cup pequi
2 tablespoons canola oil
3 garlic cloves
2 cups of boiling water
1 onion chopped into small pieces
Salt to taste
Pepper of the kingdom to taste
chili to taste.

GERSON DAVID MONTES AMAYA

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This is a dish from Colombia and it is the only country in Latin America where rice is more important than corn, this dish is not lacking since with this cereal the Spaniards brought in the 16th century. The main ingredient of this dish, as its name suggests, is rice. It also has chicken and, depending on the preparation, pork and beef. In addition, onion, potato and peppers are placed on it.
Ana Valeria Núñez Medrano.

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Peruvian ceviche is a traditional dish widely eaten in Peru. The method of preparing it is different to that of ceviche in other places, using lime, fish, sweet potatoes and other foods.
In Peru, ceviche has been declared to be part of Peru's "national heritage" and has had a holiday declared in its honor. The classic Peruvian ceviche is composed of chunks of raw fish, marinated in freshly squeezed key lime or bitter orange (naranja agria) juice, with sliced onions, chili peppers, salt and pepper.

Lesly Abigail Carvajal Buezo.

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Another classic of the colder months is charquicán. It is said that it is the most Chilean of all national dishes, whose origin dates back to pre-Columbian times. The indigenous people of southern Chile prepared it only with potatoes, squash and guanaco jerky. The Spanish would have added seasonings such as cumin and salt.

In addition to the ingredients mentioned, onion, corn, ground meat or chopped into small pieces, among others, are used. In some areas of the north they accompany it with white rice and in the coastal area they prepare it with cochayuyo.

If you want to eat the best algae charquicán of your life, every winter the Cochayuyo Festival is held in Pichilemu, an excellent excuse to travel and eat delicious food at the same time!
Madelin Yamileth Ramirez Ponce

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Empanadas  Saldeñas

Las empanadas salteñas son típicas de la provincia argentina de Salta, que limita por el norte con Bolivia.

Los bolivianos tienen su propia versión de salteñas con jugosos rellenos de ternera, pollo y otras carnes.

Para la masa necesitarás 500 gramos de harina, 200 de mantequilla, ½ taza de agua, 2 yemas, 2 cucharadas de azúcar y 2 de ají amarillo.

El relleno lleva ½ kilo de carne de res, 6 papas, 2 cebollas, 1 ½ tazas de arvejas, 4 tazas de caldo de res, 3 cucharadas de perejil, ½ cucharada de ají amarillo, sal y pimienta al gusto.
Sofríe la cebolla, la media cucharada de ají y añade el caldo, dejando hervir. Agrega la carne picada, cocina por 15 minutos, apaga el fuego e incorpora las papas cocidas, arvejas, perejil, sal y pimienta. Reposa y refrigera de un día para otro.

Para la masa, mezcla sus ingredientes en la licuadora o amasa a mano. Extiéndela y córtala en círculos de 10 cm de diámetro y un cm de espesor. Arma las empanadas y hornéalas por 10 minutos en horno precalentado a 300 °C.

María Elizabeth Garcia

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Typical Argentine dish par excellence. It is made up of different pieces of grilled meat, the technique varies according to the region, it is customary to hang the meat on an iron grill on the ground and place it around the fire, although it is common to see it on grills. The type of meat that is usually consumed is veal or lamb, although it is also common to find grilled fish. The cut is also important, the nerve being the most popular.

Madelin Yamileth Ramirez Ponce