Discover 3 typical snacks from Latin America

What are the perfect bites that you always remember? That flavor that you start to miss when you travel. In Mexico, for example, it's common to miss the tortilla. Personally, my first stop upon returning from a long trip is for some delicious tacos. Food is part of our identity. It makes us proud, comforts us, and above all, it connects us to a collective memory filled with typical cravings from our culture. Latin America is recognized for its way of sharing the table, for the different dishes that have conquered the world and can now be found in other geographies, but nothing will be like the taste of home and our land. Therefore, we spoke with different people from Latin America to share with us the garnachas or typical snacks from their country that are their favorites, discover them!Fried Tortas from UruguayMaría del Rosario Canale Ramírez, originally from Montevideo, Uruguay, declares that her favorites are fried tortas. These typical little balls from markets and fairs are made with wheat flour, fat, and salt, sometimes topped with sugar. Fried tortas are usually consumed in Uruguay at any time, but something distinctive for María is that they are enjoyed more on rainy days. “We have the saying that if it rains, the day is for fried tortas, and we make them at home as if it were an obligation.” They are also very popular on the beaches, where you can find carts that fry them on the spot and at football games. It is said that they arrived in Uruguay in the 19th century when the Germans introduced them, and the Uruguayan gauchos prepared the dough with rainwater. There are also stories that they came with the Spaniards. The important thing, beyond their origin, is that if you are in Uruguay and it rains, you must try a fried torta and a maté.Arepas from Venezuela Adriana Olivero and Leysi Rodríguez were born in Caracas, Venezuela. They now reside in Mexico City, but not a day goes by that they don’t fondly remember arepas. These are eaten for breakfast, lunch, and dinner. They are eaten by hand and are popular 24 hours a day in Caracas, as there are arepa restaurants that stay open all night. These cakes are made from flour and filled with multiple flavors. The most popular are the Reina Pepiada (filled with chicken salad, avocado, cilantro, and mayonnaise); the Pelua (with shredded beef and grated yellow cheese), the Tatira (with Gouda cheese), and the Sifrina (which has chicken although its name means strawberry). One of their favorites is the Rueda de Camarón, which is a giant arepa. They are accompanied by guasaca, a Venezuelan sauce similar to guacamole but more saucy, with parsley, onion, and oil. Whatever arepa you try, the recommendation is to enjoy it with fresh passion fruit juice, which is known as parchita in Venezuela. Yuquitas from Peru Álvaro Vásquez, a chef from Lima, is a gastronomic adventurer by nature. He recommends trying ceviches (the flagship dish of Peru), anticuchos (beef heart skewers sold in some restaurants and outside markets or at bus stops at night), choclo (corn) with cheese, and potatoes with Sierra cheese. One of his favorites is the stuffed yuquita, very popular in Lima and in the cities of the highlands, which is also a dough but made with cassava, found at stalls where they are fried right before your eyes and given to you in a paper bag.In Latin America, we love to eat well, and dough represents us. Share with us what your favorite snacks are!