Cuisine

Brazil
The cuisine of Brazil is as diverse as its population, ranging from Amerindian influences to the flavors of Italy, Germany, Spain and Portugal, as well as a strong undercurrent of African-inspired dishes. Since Brazil is the largest country in South America, its typical cuisine varies from region to region, but some staples can be found throughout, such as beans, Brazilian-style Rice, coconut, dende oil, dried, salted codfish and shrimp, lemon and toasted manioc meal, which resembles breadcrumbs. Another favorite throughout the country is the caipirinha, Brazil's national cocktail, made with cachaça (distilled from sugar cane, like rum), sugar and lime. You can also mix it with any series of fruits, such as tangerine, grapefruit, kiwi fruit, passion fruit, pineapple, berries, grapes, mango, cajá and caju, crushed ice and condensed milk.  

Argentina
The cuisine of Argentina, on the other hand, is distinctive in South America because it is closer in style and flavor to Italian, Spanish, French and other European cuisines rather than the other Latin American cuisines.  Also, since Argentina is one of South America’s major food producers, mainly in meat, corn, soybean and dairy products, its cuisine tends more towards European dishes with an Argentinian flair. Italian pastas and pizzas, German Schnitzels and British scones tea sandwiches are as common as the indigenous fare. Perhaps the most common dish is the asado, or barbecue, a series of salt-rubbed meats, ribs and chorizo sausages cooked over a fire pit on a series of metal grills and crosses. And for dessert, nothing tops dulce de leche, a sweet honey and milk paste used to fill any number of heavenly pastries.