The World’s Best Dish Is Found in Latin America (And It’s Not Ceviche)

Latin American gastronomy is characterized by a diverse array of national dishes that reflect the region’s complex cultural history and varied geography. From the coastal areas of South and Central America to the highlands of the Andes, these culinary traditions are often an aggregate of various national specialties rather than a single unified cuisine.

While many international audiences associate Latin American food with specific global hits, local traditions often prioritize dishes that are considered basic or essential within their own borders. In Peru, for example, the culinary landscape includes both world-renowned specialties and foundational dishes like arroz tapado.

The Role of Ceviche in Peruvian Cuisine

Ceviche is widely recognized as the national dish of Peru and is one of the most popular dishes found across the coastal regions of South and Central America. The Peruvian version typically consists of fresh, raw seafood—most commonly a white fish—that is cured in citrus juice.

To provide a distinct flavor profile, the fish is usually mixed with chili for heat and garnished with onion and coriander or cilantro. Historians suggest that ceviche has been part of the local diet for millennia, with theories indicating it may have originated approximately 3,000 years ago in fishing communities, with roots tracing back to the pre-Hispanic Moche culture.

Diverse National Dishes Across Latin America

Beyond Peru, other Latin American nations maintain distinct culinary identities that are often tied to their colonial history or indigenous roots. These dishes are frequently viewed as markers of national identity and are consumed regularly by local populations.

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• Mexico: While tacos are globally famous, mole is considered the national dish. Mole refers to a variety of different sauces of diverse colors. Mexico’s cuisine was the first to be declared Intangible Heritage of Humanity by UNESCO.
• Cuba: Ropa vieja is a traditional stew consisting of shredded beef cooked with tomatoes, bell peppers, and onions. Often made with flank steak and cooked slowly to tenderize the meat, This proves typically served with sides of tostones (fried plantains) and congri (white rice and black beans). The dish is a remnant of Cuba’s colonial past, with origins linked to Sephardic Jews in the Iberian Peninsula around the 1100s.
• Argentina: The country is known for asado and empanadas. Empanadas are half-moon pastry pockets filled with savory ingredients such as meat, cheese, or vegetables, with different regions maintaining their own signature flavors.
• Brazil: Popular items include coxinhas—tear-drop-shaped fried snacks with pulled chicken centers wrapped in dough and breadcrumbs—and picanha, a salty cut of beef.
• El Salvador: Pupusas are recognized as a key national dish.

The Complexity of Defining National Cuisines

Defining a single “national dish” can be controversial because it attempts to reduce a nation’s entire culinary history and identity to one plate. In many cases, there is no official body that designates a national dish; instead, these designations emerge from a general consensus among the people over time.

In some instances, governments or advertising agencies may promote a specific dish to encourage tourism. However, the most authentic national dishes are those that locals eat on a regular basis and that maintain a strong tie to the region’s culture and history.

This variety is evident in the beef traditions of South America, where steak is highly regarded in Argentina, Uruguay, and Brazil. South American beef is frequently exported globally to markets in Asia, Europe, and Australia. In Argentina, a common preparation is bife de lomo served with chimichurri.