Latin American cuisine is vast and varied, shaped by Indigenous traditions, colonial influences and regional ingredients. This guide explains a selection of well-known dishes and sides — simple, flavourful preparations that illustrate the diversity of the region and help answer common questions such as “what is an arepa?” or “what are empanadas?”
Below is a guide to several well-known Latin American dishes and sides, answering common questions such as “what is an arepa?” or “what are empanadas?” while introducing some of the flavours found across the continent.
Popular Latin American Dishes
Arepas
What is an arepa? An arepa is a flat, round patty made from ground cornmeal (masa) that is a staple in parts of Venezuela and Colombia. Cooked on a hot griddle, arepas can be split and stuffed or served alongside fillings; their texture ranges from crisp at the edges to soft and slightly chewy inside. They’re versatile, used for breakfasts, snacks and as part of larger meals.
Empanadas
What are empanadas? Empanadas are pastry parcels filled with savoury ingredients such as seasoned meat, cheese or vegetables. Regional variations influence both the filling and the pastry: some are baked, others fried; some use a corn-based dough, others wheat. The diversity of empanadas reflects local tastes and cooking methods across Latin America, making them a ubiquitous and adaptable street-food favourite.
Pabellón Criollo
What is Pabellón Criollo? Pabellón Criollo is a traditional Venezuelan dish that combines tender shredded beef, black beans, white rice and fried plantain. The components are served together to balance textures and flavours — the rich, slow-cooked beef, the creamy beans, and the sweet, caramelised plantain — offering a hearty, comforting plate that is central to Venezuelan home cooking.
Lomo Saltado
Lomo Saltado is a Peruvian stir-fry that exemplifies cultural fusion: it blends Chinese wok techniques with Peruvian ingredients. Typically made with strips of beef, onions, tomatoes and soy-based seasonings, Lomo Saltado is quickly seared at high heat and served with rice and often fried potatoes. The result is a vibrant dish marrying savoury, tangy and fresh elements.
Patacones
Patacones (also called tostones) are twice-fried plantain slices: plantains are flattened after a first fry, then fried again until crisp and golden. They’re a crunchy, starchy side that pairs well with sauces or dips, like our infamous guasacaca sauce!!
Yuca Chips
Yuca chips are thinly sliced and fried pieces of cassava (yuca) that deliver a crisp, potato-like snack with a slightly earthy flavour. Both are popular accompaniments across many Latin American cuisines.
Discover These Flavours in Bristol
If you’d like to try these dishes locally, you can also visit Casa Latina in Bedminster, Bristol, a warm and community-focused place to experience some of these flavours.
These dishes provide a window into the regional variety of Latin American cooking, from coastal ceviches and grilled plates to starchy, comforting sides. Whether you’re asking “what is an arepa?” or exploring Lomo Saltado for the first time, sampling a few of these favourites offers a good introduction to the continent’s culinary richness.