Andean and Northern South American Cuisines

Gathers the cuisines of the northern and Andean countries of South America, where potatoes, maize, quinoa, tropical fruit, coastal seafood and highland stews form a varied table. It includes Peruvian, Colombian, Ecuadorian, Venezuelan and Bolivian cuisines. Within the Latin American and Caribbean Cuisines subcategory it sits beside the groups Mexican and Central American Cuisines, Caribbean Cuisines, Brazilian and Southern Cone Cuisines, and each entry is placed in the one group whose description fits it best.