South America

I hope that lovers of South American cooking will forgive me the presumptuousness of trying to describe the cooking of an entire continent in a couple of paragraphs. South American cooking is a diverse mixture of European and native cooking that includes an array of cocidos (hot soups and stews), ceviches (marinated fish and shellfish), and chupes (chowders). Many South American soups are reminiscent of traditional Spanish and Portuguese versions—they often even have the same names—but are flavored with typically South American ingredients.