Quick Recipes and Easy

They Eat What! Latin America’s Most Exotic Foods – Part 2

So you’re back for more, huh? Well if I didn’t get to you in part one with “treats” from Colombia, Brazil and Mexico you’re gonna just like what you’ll get here in part two of this three-part series. We’re going to travel into the jungles of Colombia and up into the high Andes mountain range in Ecuador to introduce you to some “Eye-opening”, high-flying specialties that’ll make partly-cooked greasy pork liver seem like “Haute Cuisine”. Hungry yet? Tighten your belt then and let’s go.

Three-Toed Sloth
Called “Oso Perezoso” (bone idle bear) in Spanish, these dense-haired, slow moving creatures live off of jungle foliage and leaves. You would reckon they’d be simple to catch, but in fact, they can live high up in the trees and be extremely hard to spot. Cleaning and preparing to cook one takes several hours. Most of time being spent just to remove the coarse, dense hair which is done by dipping the carcass in boiling water and painstakingly scraping or pulling the hair off. The result is worth it though as it has the most tasty meat I’ve ever tasted when cooked in a thick, rich stew. Sloths are kept as pets since they’re really quite harmless despite having up to four-inch long claws.

Pronounced “bow-fay”, the dried, roasted lungs of a cow are this snack food. Often available at airport restaurants and street food vendors in Colombia, it’s a somewhat bought taste, but not one that’s unpleasant by any means. Most people simply have to get past the thought of what it is (believe me; you DON’T want to see it before it’s cooked). It’s hard and time-consuming to prepare. Ready to eat, it’s a dark, unappetizing looking concoction cut into bite-sized cubes for simple munching.

Yup, you read right – Buzzard, is eaten in some towns in the Central Highlands of Ecuador. It’s caught, plucked and thoroughly cleaned (I wouldn’t want THAT job!). The high Andes mountain range runs from Colombia south through to Chile and is home to vast flocks of Condors. Condors are carrion-eating birds. I don’t have to tell you what “carrion” is, do I? The cleaned, prepared bird is normally prepared in soup with seasonings, broth and vegetables like yucca, potato, plantain, celery and carrots.

Cow’s Eye
Ever wonder what happens to the “unwanted” parts of food animals like the reproductive organs? Well in Latin countries, these parts are eaten same as the rest of the animal. Consisting mostly of liquid, cow’s eye is sold fresh, of course. It’s most frequently cooked by being stirred into a hot pot of chocolate and served as a drink or a thick “soup” of sorts. Although it’s relatively common and well loved in Colombia, I haven’t taken the plunge yet. Several of my acquaintances say the concoction’s quite tasty. How would YOU like to try it?

In part one of this three-part series, we traveled through Brazil, Colombia and Mexico to sample ants, piranha and green iguana. In part two you were introduced to sloth, vulture and cow’s eye and lungs. In the final part of this series you’ll meet more of the “excellent stuff”. From the Pacific coast to the mountain highlands of the Peruvian Andes we’re going to rock you with even more “treats” of Latin America you’ll never forget. Brace yourself for this one. It’s certainly NOT for pansies.

If you’d like to get part three of this series “They Eat What! Latin America’s Most Exotic Foods”, please e-mail me at: lynchlarrym@gmail.com . I’ll be waiting.

Bon Appetit!

Prof. Larry M. Lynch is an expert author and photographer offering Web Content Writing Services for top-quality articles on: Education, Language learning, Salt and Fresh water fishing, exotic foods, South American travel and culture, Ethnic issues – Blacks, Latinos, Indian native tribes, Health, Internet business resources and more … His work has appeared in Transitions Abroad, South American Explorer, Escape From America, Mexico News, Brazil magazine and hundreds of sites online. For fr*e*e sample articles and available web content e-mail: mailto:lynchlarrym@gmail.com lynchlarrym@gmail.com

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