South American cuisine is diverse and reflects the continent's rich cultural heritage. It varies significantly by region, influenced by indigenous traditions, European colonization, and African culinary practices. Common ingredients include corn, potatoes, beans, and a variety of meats, particularly beef in countries like Argentina and Brazil. Popular dishes include ceviche, a fresh seafood dish marinated in citrus juices, and asado, a traditional barbecue. Each country has its specialties, such as arepas in Venezuela and empanadas in Chile. The use of spices and herbs, like cilantro and aji, adds unique flavors to the cuisine.