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Discover local South American gems

South American cuisine is as diverse as South America itself, and its variety speaks of the geographically separated histories of each region. South America has a number of indigenous fruits and vegetables that have shaped its cuisine for hundreds of years. South America is the birthplace of tomatoes, potatoes, capsicum and the newly trendy quinoa.

Argentinean, Chilean and Uruguayan Asaderos use a thick slab of metal over their heat source for grilling. Brazilian Churrasco refers to cooked sausages, bone-in chicken, cuts of beef and pork. Chile has its indigenous and Spanish ancestry intermingled by German settlers offering an interesting twist. Peru has the classic citrus-cured fish dish Ceviche. The diversity of South American dishes means there is something for everyone.