Five South American Food Destinations – and Dishes – Worth Planning Your Trip Around

Food is the reason we travel, right? Sightseeing is nice, but it’s simply not the same as an exploratory bite – like singular ramen in Japan or bright-green pesto in Italy, nasi campur in Indonesia or gozleme hot off the grill in Turkey. New flavours, textures and combinations connect us to the everyday of the locals, and this magic can be found in cities and towns crisscrossing South America.

And with LATAM, the eating starts before you land. Onboard menus lean into the flavours of the continent, so you can get a taste of South America somewhere over the Pacific – a glass of Chilean wine in hand, the in-flight meal a first hint of what's waiting on the ground. Direct flights connect Aussies from Melbourne to South America in around 13 hours, and with more than 150 onward flights across the continent, trip planning is a cinch.

It would be nearly impossible to capture every morsel you could (and should) find in South America. Barbequed meats and fish stews, arepas and alfajores are just the start. Here we've picked five cities, each with its own thriving food scene, and homed in on just one dish – that one dish – worth planning your trip around.

Lomito in Santiago, Chile

This Chilean pork sandwich is a two-hands-needed situation – so much so, it’s often served with a knife and fork. It’s a lunchtime go-to across the country and neighbouring Argentina. In Chile, traditional lomito contains slow-roasted pork loin, sliced thin and left to marinate in its juices. The meat hits the grill to-order, piled hot into a soft white bread roll – usually a marraqueta – with your choice of accompaniments. Order it “Italiano” if you’d like avocado, tomato and a generous swipe of mayo, often made in-house, or “completo” if you’d prefer sauerkraut instead of avo.

Where to try it: Fuente Alemana, the family-run institution in Santiago’s Providencia district that’s credited with inventing the sandwich. Excellent versions are ubiquitous across the capital city though, at eateries like Fuente Mardoqueo, Jose Ramon 277 and Lomit’s. And if you’re trading the city for wine country, Vik in the Millahue Valley makes the case for a slower, sit-down meal with a seasonal, garden-driven menu and local wine.

How to get there: Reach Santiago direct from Melbourne in around 13 hours with LATAM.

Ceviche in Lima, Peru

Peru’s identity is so tied to its ceviche, there’s a national day recognising the dish and Unesco  designated it as an Intangible Cultural Heritage of Humanity. The dish of raw fish lightly cured in citrus juice varies from region to region, but is often dressed in leche de tigre, “tiger’s milk” that’s a mix of lime, the natural juices of the fish, garlic, chilli and salt. Pared-back serves of the fish arrive with lime, thinly sliced onions and camote (sweet potato). Lettuce cups on the side are common, and creative takes add fried choclo for crunch. The tip? Order it at lunchtime, when the fish is fresher.

Where to try: In Peru’s coastal capital, you’ll find exceptional plates of ceviche in dining rooms of all sorts, including casual streetside eateries and bars that you’ll stumble across. Or, try Alegria Picanteria Piurana, La Picanteria or Barra Maretazo.

How to get there: Reach Lima from Santiago direct in less than four hours with LATAM.

Medialunas in Buenos Aires, Argentina

The croissant-shaped pastries are a morning staple across Argentina. Leavened, buttery and classically a lot smaller than a croissant, they’re closer to a soft brioche than a flaky French pastry. They’re sugar sweet and sticky-topped, with a fragrant honeyed glaze painted over straight from the oven, then left to soak in on their trays. The bites are ideal with your morning cortado.

Where to try it: Atelier Fuerza, for a sourdough rendition at outposts across the city; thinner, crispier numbers from the family-run La Mantequeria; or Salvaje Bakery for a medialuna plump with dulce de leche.

How to get there: Reach Buenos Aires from Santiago direct in less than three hours with LATAM.

Queijo coalho in Rio de Janeiro, Brazil

Grilled cheese on the beach? Say less. Snack vendors roam up and down Copacabana with coxinha, Biscoito Globo, churros and more. And there’s usually queijo coalho, the slightly gooey, slightly squeaky slabs of gently flavoured cow’s milk cheese. Slices are skewered and cooked over a small handheld charcoal grill by barracas de praia (beach vendors). A shake of oregano before it leaves the heat adds a nice earthiness to the char, which is then balanced with a squiggle of deeply sweet sugarcane molasses. After a dip in the South Atlantic, not much is better.

Where to try it: From roaming vendors on Copacabana Beach and market stalls throughout the city. Plus, often on the menu at botecos (casual dive-style bars for drinking and snacking) like Bar Bracarense and Bar Urca.

How to get there: Reach Rio de Janeiro from Santiago direct in four hours with LATAM.

Tamales in Bogotá, Colombia

The land-locked Bogota is a capital city wrapped by the Andes. You’re well serviced for specialty coffee using Colombian beans, and a hot arepa is a must, but finding a tamale will connect you with tradition. They arrive like a present, your meal wrapped tight in a banana leaf. Inside, a soft masa dough (often laced with chicken stock) is joined by marinated meat, veggies and legumes, which have all been steamed together for more than an hour. The flavours are locked in for a hearty dish with punchy flavours. Order tamales Santaferenos at breakfast to try the local Bogota style – a mix of bacon, pork sausage and chicken – or tamales Tolimenses, from neighbouring region Tolima, for a serve with brighter yellow masa, rice, more veggies and a whole boiled egg.

Where to try it: La Puerta Falsa, the longest-running restaurant in Bogota; the family-run Tamales el Gordo, which has been open for nearly four decades; La Delicia Huilense, for locally rated serves; and Tomales Tolimenses, for a regional variety.

How to get there: Reach Bogota from Santiago or Buenos Aires direct in under seven hours with LATAM.

This article is produced by Broadsheet in partnership with LATAM Airlines and Melbourne Airport.