Six Latin American Dishes Rank Among World’s Worst in 2024 Food Guide 

Six Latin American Dishes Rank Among World's Worst in 2024 Food Guide 

The global food guide Taste Atlas has unveiled its annual list of the 100 worst-rated dishes, as determined by its audience. Among the surprising entries were six Latin American dishes, each steeped in local tradition yet unable to win favor on the international stage. Based on user votes, these rankings have cast a spotlight on some of the region’s more unconventional culinary offerings. 

The Worst Latin American Dishes According to ‘Taste Atlas’

Let’s take a look at who made the list. 

Chapalele

Credit: Juann2345

Chilean chapalele ranked seventh on the list. This simple bread, made from potatoes and flour, originates from Chiloé Island, where it is traditionally cooked in a “curanto” – an earthen pit used to steam food. Typically served as a snack or a side to stews and meats, chapalele may have underwhelmed voters with its plain composition, failing to make a strong impression outside its home region. 

Picante de Cuy

Credit: Dtarazona

Peru contributed two dishes to the list, both centered around guinea pig, a traditional delicacy in the Andes. Picante de cuy, which ranked 34th, combines fried guinea pig, boiled potatoes, and spicy ají peppers, served alongside white rice and salsa criolla. The dish’s strong flavors and unconventional main ingredient may have been too much for some global palates.

Cuy al Horno

Credit Dtarazona – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=10878868

Meanwhile, cuy al horno, a baked version of the dish, came in at number 68. Marinated in garlic, ají amarillo, and huacatay before baking, this dish is popular among tourists in Cusco, but clearly not everyone finds the appeal in its unique combination of ingredients. 

Cuzcuz Paulista

Credit: Terra

Brazil’s cuzcuz Paulista, an elaborate cornmeal dish enriched with olives, canned fish, and peas, landed in the 72nd spot. Typically prepared in a molded cake pan for a visually striking presentation, it’s a favorite for large gatherings. Despite its historical roots and intricate preparation, the dish’s blend of textures and flavors may be too unconventional for international tastes. 

Hormiga Culona

Credit: Verse

Colombia’s hormiga culona, or fat-bottomed ants, took the 82nd spot on the list. This unusual snack, originating in the Santander region, involves frying female ants after soaking them in salted water. Considered an expensive delicacy and believed to have health benefits, hormiga culona offers a crunchy, salty flavor likened to peanut shells or pork rinds. Still, the unusual nature of the dish likely accounts for its low ranking among Taste Atlas voters. 

Luisfi, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>, via Wikimedia Commons

Rounding out the Latin American entries was Guatemala’s fiambre, a traditional dish prepared for the Day of the Dead, which ranked 94th. This complex salad can contain as many as 50 ingredients, including meats, cheeses, vegetables, and hard-boiled eggs. Despite its cultural significance, the overwhelming variety of components may not appeal to everyone. 

While these dishes may not have fared well in the global rankings, they each represent the culinary diversity and deep-rooted traditions of Latin America.  

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