¡Ya se armo! Latinos are always up for a good fight. Our food rivalries are the stuff of legend, so much so, that if you claim a dish is better than another, THINGS WILL GET HEATED. Here are some of the fiercest rivalries:
1. Arepas – Colombia vs. Venezuela
Venezuelan Arepa
Photo Credit: De Pabellón/flickr
The gloves are off! Let’s start with the classic Latin American food duel: arepas. Colombians and Venezuelans are friendly foes when it comes to this masarepa dough creation, and each country swears its version is THE BEST.
Venezuelan arepas are typically thicker than Colombian arepas. They’re usually split down the middle and stuffed with drool-worthy fillings such as pulled pork, chicken or cheese.
Colombian Arepas
Photo Credit: William Neuheisel/flickr
Colombian arepas are thinner and are more likely to be stuffed (or topped) with butter and cheese. But you can also find Colombian arepas topped with ingredients like avocados, eggs and cheese.
2. Argentine Asado vs. Mexican Carne Asada
Asado
En esto si que #Argentina es la numero 1! Probably the best #meat in the world. #Argentina #BuenosAires #asado #food pic.twitter.com/isj2rK3Jw8
— chereia (@chereia_) April 4, 2015
Credit: @chereia_/Twitter
What is an ego? The little Argentine we all have inside of us. Jaja, JUST KIDDING.? Well, don’t blame los Argentinos for fluffing their feathers after chowing down at an asado, a.k.a. a barbecue.
Argentines think the best soccer player in the world is Messi. Makes sense. But they equally believe the best meat comes from Argentina – due to the specific cuts of beef they like to use. No cuts of cabeza here.
Carne Asada
Photo Credit: @fit_friendship/Instagram
3. Pisco – Chile vs. Peru
Pisco Sour
Photo Credit: Thomas S./flickr
Peruvians and Chileans give each other the side-eye on who has the better pisco, a brandy made by distilling grape wine into a spirit. The two neighbors will debate endlessly on which country produced it first, up to the etymology of the word. The competition is so fierce, it is illegal to import pisco from Chile to Peru. #NoChillZone
Peruvians are also extremely strict about not diluting the pisco, while Chileans lean towards a more modern approach to the process – aging pisco in wood barrels or mixing it with distilled water. Chileans also mix it with Coke or Sprite.
Piscola
Photo Credit: @rafaserquiera/Instagram
What each country can agree about? You’ll never meet a pisco happy hour you don’t like! Order up Peru’s adopted national drink, a pisco sour, next time it hits 5:00 p.m.
4. Wine – Chile vs. Argentina
Argentine Wine
Photo Credit: @jhigino/Instagram
Chilean Wine
Photo Credit: @carlosdavis / Instagram
However, Chile is becoming a strong contender with its over 70 wineries, with some wine aficionados flocking to its vineyards due to the comparable weather cross between France and California.
5. Mojitos vs. Caipirinhas
Mojito
Photo Credit: @bebloggera/Instagram
Muddle, muddle, muddle, yea! Mr. Worldwide Pitbull sings about not wanting agua and downing a bebida instead. We can’t blame him, and while we’re willing to bet he is talking about mojitos due to his Cuban heritage.
Capirinha
Photo Credit: @an_ge_le/Instagram
6. Pupusas vs. Gorditas
Pupusas
Photo Credit: @eder_figueredo/Instagram
Don’t get it twisted. While these two dishes might look similar, Mexicans and Salvadorans make sure to accentuate the differences between these two long-lost cousins of the arepas. Pupusas are made with corn dough and topped with curtido and salsa.
Gorditas
Photo Credit: @gen2lightning/Instagram
Mexican gorditas are usually split. Sometimes they’re just stuffed with butter, other times they are stuffed with chicken, carne al pastor, and other fillings.
7. Ceviche – Peru vs. Ecuador
Peruvian Ceviche
Photo Credit: Krista/flickr
Oh, we are stirring the pot on this one. Peruvians love their ceviche so much, there is even a holiday dedicated to it (June 28, amigos)! This Anthony Bourdain-approved dish is served with marinated fish under a bed of purple onions.
Ecuadorian Ceviche
Photo Credit: Rinaldo Wurglitsch/flickr
Ecuador’s ceviche doesn’t have a holiday dedicated to it, but it sure looks tasty enough to call in sick from work and just grub on this shrimp, lemon and tomato sauce concoction.
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