From ceviche in Lima and arepas in Bogotá to feijoada in Rio and jerk in Jamaica, Latin America and the Caribbean are packed with dishes worth travelling for. These guides cover street food, markets and classic plates by country.
What you eat on the Inca Trail, Salkantay and Lares: daily menus, altitude and appetite, vegetarian, gluten-free and halal requests, snacks, water and tipping.
Updated Oct 18, 2026
Colombian arepas explained: regional styles, fillings (and which contain pork), Bogotá breakfast with hot chocolate and cheese, where to eat, 2026 prices.
Updated Sep 27, 2026
Argentine dulce de leche explained: how it is made, alfajores, facturas, pancakes and ice cream, where to try it in Buenos Aires, halal notes and phrases.
Updated Sep 27, 2026
Argentine asado explained: the ritual, beef cuts, chimichurri and provoleta, how to order at a parrilla, what is pork, halal options in Buenos Aires and prices.
Updated Sep 27, 2026
Bahamian conch salad explained: how it’s made, tropical and scorched versions, Arawak Cay and Potter’s Cay, raw seafood safety, conservation and 2026 prices.
Updated Oct 18, 2026
Barbados’s national dish explained: cou-cou and flying fish, the flying fish cutter, Oistins Fish Fry, why flying fish is scarce in 2026, and prices.
Updated Oct 18, 2026
