[Editor's Pick] A Grand Tour of Latin American Cuisine: Passionate Carnival Flavors

[Editor's Pick]

Photos & Text / Eastar Forest Resort

▲ Influenced by Spanish and Indigenous cultures, South American cuisine blends European cooking techniques and often features unique ingredients like potatoes, beans, bell peppers, and tomatoes, resulting in distinctive flavors.

Latin culture is globally renowned for its vibrant carnivals and football events, exuding an inexplicably infectious enthusiasm. From November 1, 2015, to February 29, 2016, the Golden Stack Buffet at Eastar Forest Resort in Yangmei, Taoyuan, authentically presents classic dishes from South America. Indulge in a delightful winter feast with specialties such as "Flavorful Grilled Chicken," "New Zealand Sirloin Steak," and "Argentine Citrus-Marinated Seafood" to celebrate the season’s warmth and joy.

The culinary team at Eastar Forest Resort explains that South American cuisine, shaped by Spanish and Indigenous influences, fuses European cooking methods and often uses ingredients like potatoes, beans, bell peppers, and tomatoes, creating unique flavors. The taste profile leans toward sweet and sour with a hint of spice, and grilled or stewed meats are particularly popular.

The Golden Stack Restaurant at Eastar Forest Resort showcases a variety of iconic South American dishes. Chef Chuang Wei-chang of the resort’s Western cuisine division notes that Peruvian cooking emphasizes pan-frying, grilling, marinating, and stewing. For appetizers, he highly recommends "Peruvian Lime-Seared Scallops," where fresh sea snails are paired with a vibrant herb and vegetable broth, offering a visually striking and refreshing flavor. Meanwhile, the "Grilled Brazilian Lamb Leg" is a must-try—tender, flavorful lamb slow-roasted and marinated with Brazilian spices like oregano, red bell pepper, and garlic for a bold, satisfying bite.

Chef Chuang also highlights the exquisite taste of venison and ostrich meat. Dishes like "Garlic-Parsley Stir-Fried Venison" and "Black Pepper Ostrich Steak," prepared using traditional South American techniques, are unforgettable culinary experiences. For a warming winter soup, the chef pairs Brazilian mushrooms with local button mushrooms to create the "Brazilian Dual-Mushroom Chicken Soup," featuring tender chicken and a rich, aromatic mushroom broth. A curated selection of classic dishes from Brazil, Argentina, and other South American countries is presented in their authentic forms, ensuring an unforgettable gastronomic journey.