A Taste of Tradition Trivia Quiz

Answer: Ceviche

Ceviche is one of Peru's most cherished dishes, with roots tracing back to the Inca Empire, where fish was preserved with fruit juices. The modern version evolved after Spanish colonists introduced citrus fruits like lime. The dish is versatile, with variations across Latin America; Ecuadorians, for instance, often serve it with popcorn or plantain chips. Ceviche is so integral to Peruvian culture that the country declared June 28 as National Ceviche Day.

It's typically prepared fresh and served quickly to preserve the fish's texture and flavor, making it a perfect dish for warm, coastal regions.

Answer: Asado

Asado is more than just a meal; it's a social event and a cherished tradition in Argentina. The asador (grill master) carefully tends to the meat, often seasoned with just salt, letting the flavors shine. A typical asado includes a variety of meats, from beef ribs to blood sausage (morcilla), often served with salads and crusty bread. Chimichurri, a tangy sauce made from parsley, garlic, vinegar, and olive oil, is a signature accompaniment. Asados are a centerpiece of gatherings, symbolizing community and celebration in Argentinian culture.

Answer: Feijoada

Feijoada, often referred to as Brazil's national dish, has roots in Portuguese cuisine but was adapted in Brazil using locally available ingredients. The dish likely originated with enslaved Africans who made it with leftover cuts of pork and beans. Today, feijoada is a hearty, communal meal, often enjoyed during family gatherings or celebrations.

The inclusion of orange slices is not just decorative-it aids digestion and cuts through the dish's richness. Feijoada is often served on Wednesdays and Saturdays in Brazilian restaurants.

Answer: Ajiaco

Ajiaco is a traditional Colombian soup, particularly popular in Bogotá. Its defining feature is the use of three types of potatoes: waxy, starchy, and small yellow ones that dissolve and thicken the broth. Guasca, an indigenous herb, gives the soup its earthy flavor.

It's typically served with capers, cream, and avocado on the side, letting diners customize their bowl. The dish has pre-Columbian origins and was later enriched with ingredients brought by Spanish settlers, making it a delicious fusion of history and tradition.

Answer: Tamales

Tamales have ancient roots in Mesoamerican cultures, where they were prepared as portable meals for warriors and hunters. In South America, tamales vary widely. In Venezuela, hallacas feature tamale-like ingredients but are tied with string and served during Christmas.

The filling options are endless, ranging from savory meats to sweet combinations with fruits. While banana leaves are commonly used in South America, corn husks are more popular in Central America. Tamales reflect the resourcefulness and creativity of the region's culinary traditions.

Answer: Bolón de Verde

Bolón de Verde, meaning "ball of green [plantains]," is a hearty breakfast or snack in Ecuador. The plantains are boiled or fried before being mashed and mixed with ingredients like cheese or pork cracklings (chicharrón). Bolón de Verde is usually paired with a hot cup of coffee or a fried egg, making it a satisfying start to the day. Plantains are a cornerstone of Ecuadorian cuisine, and this dish showcases their versatility and importance.

Answer: Empanadas de Pino

Empanadas de Pino are a signature Chilean dish, with "pino" referring to the seasoned filling of beef, onions, cumin, and other spices. These empanadas are often served during Chile's national celebrations, known as Fiestas Patrias.
The practice of filling dough with savory ingredients dates back to Spanish colonists, who brought the idea to South America. In Chile, empanadas are a versatile dish, eaten as a quick snack, a hearty meal, or even as street food during festivals.

Answer: Api

Api, a traditional Bolivian drink, is made from purple corn boiled with water, cinnamon, and sugar. Sometimes enhanced with cloves or orange peel, the drink is rich and aromatic, perfect for cold Andean mornings. It is often paired with salteñas (savory pastries) for breakfast. Purple corn, the main ingredient, is packed with antioxidants, making api both delicious and nutritious.

Its history stretches back to pre-Columbian times, linking it to the country's indigenous heritage.

Answer: Pabellón Criollo

Pabellón Criollo is a fusion of indigenous, African, and Spanish culinary influences in Venezuela. Each element of the dish has cultural significance: black beans symbolize African heritage, plantains represent indigenous traditions, and the beef reflects Spanish influence.

The name "Criollo" refers to the local blending of cultures during colonial times. Variations include adding a fried egg on top (pabellón a caballo) or substituting beans with lentils, depending on regional preferences.

Answer: Sopa Paraguya

Despite its name, Sopa Paraguaya is not a soup but a cornbread. The dish reportedly came about when a soup thickened with cornmeal was accidentally overcooked, resulting in a solid dish. Sopa Paraguaya is a staple of Paraguayan cuisine and is often served during family gatherings, alongside barbecues (asados), or as a standalone snack.

Its simplicity and rich flavor make it a one of the most common foods throughout the country.