Brazilian

• Many of the foods in Brazil are influenced in part by its original settlers from Portugal. Common Portuguese-inspired Brazilian foods include dishes made with "bacalhau" (salted cod fish), passion fruit and cassava root as well as traditionally European flavors such as garlic, olive oil and wine. Brazilian foods are also influenced by the original settlers' African slaves and include foods like okra, yams and peanuts, even in savory dishes.

Peruvian

• One of the most basic staple foods of Peruvian cuisine is the potato, which is used frequently as a main entrée. Peruvian foods tend to be much spicier than other South American countries' cuisines because many dishes are flavored with "aji amarillo," an extremely hot yellow pepper. The country has more Japanese immigrants than other South American country and Asian-inspired foods such as seafood, rice and ginger are popular.

Venezuelan

• The foods of Venezuela are partially inspired by settlers from Spain. Dishes are often flavored with citrus juice, oregano and cumin. Venezuelan dishes typically include large portions of meat and seafood. One popular Venezuelan dish is paella, a mixture of rice and various shellfish and meats, originally a Spanish dish. A common accompaniment for Venezuelan meals is "arepas," or grilled or fried cornmeal patties.

Bolivian

• Bolivian food is more original and less inspired by other cuisines compared with the dishes of other South American countries. It includes many dishes that are specific to the region, such as "saltenas," a dough filled with cheese and fried. Bolivians also commonly eat a grilled-meat dish called "anticuchos," most commonly made from cow hearts.

Argentine

• The cuisine of Argentina is more meat-based than other South American foods. Argentines commonly serve roasted or grilled cuts of beef. The defining feature of Argentine beef dishes is the topping or condiment known as "chimichurri," a blended mixture of chopped herbs, such as parsley, cilantro or oregano, with oil or vinegar.