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The ten best South American restaurants in Milan
The ten best South American restaurants in Milan

Our selection of the top ten addresses for those who want to travel between the cuisines of Mexico and South America without leaving the city

Fragrant Venezuelan Arepa, spicy Peruvian fish ceviche and succulent Argentine grilled meats are just some of the specialties you can taste in the best South American restaurants in Milan. South American cuisine is irresistibly tasty and rich, so much so that after years of Nigiri and Temaki the new trend in cooking has the very face of South America.

So forget for a moment how chopsticks are used and indulge in the pleasures of dishes born from the encounter between pre-Columbian, European and African cultures.

In the gallery i ten South American restaurants (and Mexicans) that we consider i best in Milan.

Browse it and get ready to have your mouth watering.

The ten best South American restaurants in Milan

With nautical décor, blue walls and curtains, and pvc sea creatures hanging everywhere (but just everywhere), this Peruvian restaurant is openly devoted to fish and seafood dishes. In particular, you can enjoy an excellent Ceviche de pescado, raw fish marinated in lemon, coriander and chilli; here particularly fresh and tasty. The appetizers are also delicious, such as the Causa rellena de pollo, a pre-Columbian dish based on stuffed potatoes. The combination of the goodness of the dishes and the kindness of the staff makes you want to plan your next trip to Peru.
The specialty of this warm-colored Brazilian cuisine is Churrasco, a mix of skewered meats accompanied by side dishes such as Farofa (cassava flour with different ingredients) and Feijoada (black beans, meat and spices). Chef Natalia Costa, a Brazilian by Milanese adoption with an adorable accent, also offers typical dishes from the Northeast of Brazil such as Moqueca de peixe (salmon, shrimp, coconut milk and herbs) and Picanha (a typically South American cut of meat). You must absolutely try the Caipirinha, both in the normal version and the Maracuja, and the coconut Batida. Close your eyes and imagine yourself on a white and dusty pink beach in Natal (right in the northeastern part of Brazil). The owner and the waiters take care to bring a good mood.
La Ternera
This refined and atypically sober Mexican serves Chili (ground and flavored meat, with peppers), Tampique ña (roasted meat, Guacamole, white cheese and beans), but also fusion dishes such as Pata Negra de Bellota (the prized Iberian ham) and Paella. The menu has a double balance, between Spain and Mexico and between land and sea; not to be overlooked therefore also the dishes such as Catalan shrimp salad and lobster with garlic sauce. Do you want to accompany the spicy flavors with wine? You are spoiled for choice.
Imagine a small casual restaurant where the flavors of Colombia and the Dominican Republic blend perfectly. Done? Now add the scent of Remolino (fried plantain roll with cheese), stuffed Arepa (with meat, vegetables and sauces) and Pescador con coco (fish stewed with coconut). Ok, now if you can also combine some refreshing exotic cocktails, you will have the complete picture of this place. After all, the motto of the owners is "Enter si quieres y sal si puedes", that is, "Enter if you want and leave if you can".
In Xochimilco, an area of ​​Mexico City considered the local Venice, it is typical to rent a boat to spend the day eating, singing and partying. The carefree atmosphere is the same as you breathe in this restaurant specializing in traditional Mexican dishes with some forays into Argentina. Don't miss the Asado Arrechera (thick roasted meat with different flavors), the Homemade Tortillas (cornmeal sheets) and the Fajitas (strips of meat served with a rich side dish). To stay true to the Xochimilco tradition also order Margarita and Tequila Bum Bum.
Simple, cheerful and with a huge yellow statue of a horse to welcome you, this place specializes in the preparation of Arepa, a round loaf of white cornmeal which is considered the national dish of Venezuela. This specialty is cooked both with traditional ingredients and with flavors of Italian cuisine. You can order it in more than thirty versions: from the one with boiled meat, fried plantain, white cheese and beans to the decidedly lighter one with grilled vegetables and extra virgin olive oil. La Reina Pepiada (chicken salad, mayonnaise, cream and slices of avocado and spices), created as a tribute to the '55 Miss Mundo, is a must try.
This modern and elegant churrascaria serves Rodizio and other carnivore specialties in a well-kept setting. Begin to get in the mood by munching on a Coxinha de Frango (arancini stuffed with meat and vegetables) and listening to Brazilian music in the background. Don't overlook the "liquid menu" of the house, including caiphirinhas and other exotic rum and whiskey cocktails.
The name of this Ceviche Bar is a declaration of intent: the menu ranges from the Asian coasts to the American ones just like the Pacific Ocean. In addition to marinated fish and seafood salads, Dim Sum (Chinese specialty morsels) and Tiradito (fish sashimi with sour and spicy sauce) are offered. Forget the reds and pinks of traditional Peruvian clothes, here the dark blue predominates, which will attack you in the form of the Hokusai Wave even when you go to the services (here more elegantly called Ocean Restroom).
Like a well-danced tango, this Argentine restaurant has a meaty sensuality that never gives up on elegance. Savor Asado (roast), Empanada (dumplings filled with meat) and Lomo (fillet) in its scenic rooms. Don't forget to toast with the fine Malbec and Torrontes. The authenticity of the dishes is guaranteed by the name of the place: porteño for Argentines is those who have lived in Buenos Aires for several generations.
Between Bife de Chorizo ​​(entrecôte), Angus fillet and Picanha (tip of sirloin), Argentine meat is the undisputed queen of this restaurant. The warm colors, the exposed beams and the wicker chairs imitate the style of the houses of the Pampas, to which the parrilla (grill) in the kitchen also refers. You can toast with Argentine, Chilean and Italian wines and leave Buenos Aires with a Dulce de Leche (the typical milk-based dessert).

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