South American Food

South American Food

Header product — groups all South American dishes. Log sales here for quick entry or against a specific dish for finer tracking.

Empanadas (baked)

Pastry parcels filled with spiced beef, chicken, or cheese and onion. Baked golden. Contains gluten.

Empanadas (fried)

Fried empanada pastry — crispier than baked. Contains gluten.

Choripán

Grilled chorizo sausage in crusty bread roll with chimichurri. Argentine street food classic. Contains gluten.

Asado mixed grill plate

Argentine-style charcoal grilled beef, lamb, and chorizo with chimichurri and salad.

Arepas

Colombian grilled corn flour flatbreads filled with pulled chicken, cheese, or black beans. Naturally gluten-free.

Peruvian ceviche

Fresh fish marinated in lime juice (leche de tigre) with red onion, chilli, and coriander. Contains fish allergen. Raw fish — strict temperature control required.

Lomo saltado

Peruvian stir-fried beef with tomatoes, onions, soy sauce, and chips. Contains gluten and soy.

Chimichurri sauce

Fresh herb sauce with parsley, garlic, oregano, red wine vinegar, and olive oil. Vegan. No major allergens.

Dulce de leche churros

Churros filled or served with dulce de leche. Contains gluten, egg, and dairy.

Mate or South American herbal tea

Traditional Argentine drink — serve in gourd with bombilla straw.

Inca Kola or imported South American soft drink

Popular Peruvian yellow soft drink.

Beef mince (for empanada filling)

Season with cumin, paprika, and hard-boiled egg.

Chicken thigh fillets (for empanada filling and arepas)

Slow cook and shred.

Chorizo sausage (Argentine style)

Coarse pork sausage — distinct from Spanish chorizo.

Beef rump or skirt steak (for asado and lomo saltado)

Marinate simply — salt and olive oil for asado.

Lamb cutlets or ribs (for asado)

White fish fillets (firm — for ceviche)

Must be sushi-grade or ceviche-grade. Fish allergen.

Hard-boiled eggs (for empanada filling)

Egg allergen.

Empanada pastry discs (bought frozen)

Contains gluten — must declare. Buy from South American or Spanish grocer.

Plain flour (for house-made empanada dough)

Contains gluten.

Lard or butter (for empanada dough)

Traditional fat — dairy allergen if butter.

Arepa flour (masarepa — precooked white corn flour)

Naturally gluten-free. Brand: P.A.N. is most common.

Frozen chips / fries (for lomo saltado)

Churro dough mix

Contains gluten and egg.

Queso fresco or mozzarella (for arepa filling)

Dairy allergen.

Dulce de leche

Argentine caramel — dairy allergen. Buy in bulk tins.

Sour cream (for empanada dipping)

Fresh flat-leaf parsley (for chimichurri)

Large quantities.

Fresh oregano (for chimichurri)

Red wine vinegar (for chimichurri)

Olive oil (extra virgin)

Garlic

Dried chilli flakes

Soy sauce (for lomo saltado)

Contains gluten — must declare.

Oyster sauce (for lomo saltado)

Contains gluten and molluscs.

Aji amarillo paste (Peruvian yellow chilli)

Key Peruvian ingredient — mild fruity heat.

Leche de tigre (lime and fish marinade base)

The ceviche curing liquid — contains fish allergen.

Onions

Red onion (for ceviche and salads)

Tomatoes

Limes (large quantities)

For ceviche — essential.

Fresh coriander

Fresh chilli (aji limo or bird eye)

Capsicum

Black beans (canned)

For arepa filling.

Cumin (ground)

Sweet paprika (ground)

Smoked paprika

Salt and black pepper

Vegetable oil

Yerba mate (loose leaf)

For traditional mate preparation.

Mate gourd and bombilla straw

Serving vessel — reusable.

Charcoal grill or gas grill (for asado and choripán)

Charcoal preferred for asado — check market rules on open flame.

LPG burner and large pan or wok

For lomo saltado and empanada frying.

LPG bottles and regulator

Commercial oven or camp oven

For baking empanadas — must reach 200°C.

Commercial deep fryer

For fried empanadas and churros.

Flat top grill or cast iron griddle

For arepas — must get very hot for charring.

Refrigerated display or cool box

For ceviche — must keep at 0–4°C at all times.

Bain-marie / food warmer

For asado meats, empanadas, and arepas above 60°C.

Food processor

For chimichurri.

Squeeze bottles

For chimichurri and sauces.

Prep table and cutting boards

Colour-coded — dedicated board for raw fish.

Small bar fridge

For dairy, proteins, and fish below 5°C.

Food thermometer

Trestle tables / serving counter

Gazebo/marquee

Generator

If no mains power.

Fire extinguisher (Class F — cooking oil)

For deep frying.

Cash float/till

Oil disposal container

South American food stall

Empanada bags / paper sleeves

Choripán paper wrappers

Asado plate trays with lids

Arepa wrapping paper or boxes

Ceviche bowls with lids

Must be kept cold — insulated containers preferred.

Lomo saltado boxes with lids

Churro cones / paper sleeves

Dulce de leche dipping cups

Wooden forks and knives

Napkins

Takeaway bags

Allergen information card

Gluten in empanadas and churros, fish in ceviche, dairy in dulce de leche and cheese, egg in empanada filling — display clearly.

Food Business Registration

Food Supervisor Certificate

At least one person on site.

Food Handler Certificate

Every person handling food.

Public Liability Insurance

LPG/gas safety compliance

Cylinders secured, regulator checked, fire extinguisher on site.

Charcoal use approval

Check with market organiser — charcoal asado may require special permission.

Deep frying safety compliance

Class F fire extinguisher mandatory.

Raw fish temperature control

Ceviche fish must be kept at 0–4°C at all times. Sushi-grade or ceviche-grade fish only.

Temperature control compliance

Grilled meats above 60°C, ceviche at 0–4°C, dairy below 5°C.

Gluten allergen declaration

Empanada pastry, churro dough, and soy sauce contain gluten — must declare.

Fish allergen declaration

Ceviche fish and leche de tigre contain fish — must declare prominently.

Dairy allergen declaration

Dulce de leche, cheese, butter, and sour cream — must declare.

Egg allergen declaration

Hard-boiled eggs in empanada filling and churro dough — must declare.

Allergen labelling compliance

Gluten, fish, dairy, and egg all present across menu.

Oil disposal compliance

Used cooking oil disposed via licensed waste oil service.

Electrical safety compliance

If using generator.

Market stall fee

Fuel — travel

LPG/gas

Charcoal

If using charcoal asado.

Generator fuel

If no mains power.

Cooking oil

For fried empanadas and churros.

Oil disposal service

Dulce de leche

Buy in bulk tins — significant volume.

Ceviche-grade fish

Premium cost — order to demand, zero waste tolerance.

Limes

High volume for ceviche — price fluctuates seasonally.

Ice

For ceviche temperature maintenance.