• Grilled Meat in Argentina: Widely considered the best parrilla (grill restaurant) in Buenos Aires, Cabaña las Lilas (tel. 011/4313-1336) is always packed. The menu pays homage to Argentine beef cuts, which come exclusively from the restaurant's private estancia (ranch). The steaks are outstanding.
  • Salteñas in Bolivia: In almost every town in Bolivia, the locals eat salteñas for breakfast. These delicious treats are made with either chicken or beef, spiced with onions and raisins, and all wrapped up in a doughy pastry shell. Most people buy them from vendors on the street.
  • Street Food in Brazil: Whether you want prawns, chicken, tapioca pancakes, coconut sweets, or corn on the cob, it can all be purchased on the street for next to nothing. Indulge -- don't be afraid to try some of the best snacks that Brazil has to offer.
  • Prawns on Ilhabela: Ilhabela has the most succulent, sweet, and juicy prawns in all of Brazil. Enjoy them grilled, sautéed, or stuffed with cheese -- they're as good as they come.
  • Fish in the Pantanal: Anywhere in the Pantanal you can try the phenomenal bounty of the world's largest flood plain. Paçu, dourado, and pintado are just a few of the region's best catches.
  • The Mercado Central in Santiago: The chaotic, colorful central fish-and-produce market of Santiago should not be missed by anyone, even if you are not particularly fond of seafood. But if you are, you'll want to relish one of the flavorful concoctions served at one of the market's simple restaurants.
  • Bandeja Paisa in Medellín: This tasty Antioquian dish of soup, rice, beans, avocado, salad, sausage, plantain, shredded beef, eggs, arepa, and chicharrón (pork rinds) will leave you stuffed for the rest of the day.
  • Fresh Fruit Drinks in Ecuador: The tropical coastal climate in Ecuador is perfect for growing fruit. Almost every restaurant offers a wonderful selection of fresh local fruit, including pineapple, orange, passion fruit, coconut, blackberry, banana, and a variety of typical Ecuadorian fruits such as guanábana and naranjilla. My favorite is the tamarillo (tree tomato), which is often served as a breakfast drink.
  • Ceviche in Peru: Peruvian cuisine is one of the most distinguished in the world. Though cooking varies greatly from Andean to coastal and Amazonian climes, there are few things more satisfying than a classic Peruvian ceviche: raw fish and shellfish marinated in lime or lemon juice and hot chili peppers, served with raw onion, sweet potato, and toasted corn. It's wonderfully refreshing and spicy. (And if that's not adventurous enough for you, you can always try cuy, or guinea pig.) The perfect accompaniment is either chicha morada, a refreshment made from blue corn, or a pisco sour, a frothy cocktail of white grape brandy, egg whites, lemon juice, sugar, and bitters -- akin to a margarita.
  • Ice Cream at Heladería Coromoto, Mérida (tel. 0274/252-3525): This shop holds the Guinness world record for the most ice-cream flavors. Be adventurous and sample a scoop of smoked trout, garlic, beer, avocado, or squid ice cream. The count currently exceeds 900 flavors, with roughly 100 choices available on any night.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.