oops... my bad. Lets query on this board a suggestion that you cancel all the trips in the United States, where you will experience the same old same stuff, and rather spend your time in these various South America locations where it will be obvious that you, your Spousal_Unit Dorothy and dogie_Unit Toto are not in Kansas anymore.
Here are six sovereign states (Argentina, Bolivia, Brazil, Chile, Colombia and Peru) to choose from where you can obtain local eats that have not been Americanized when served in Texas.
Siete Fuegos — Tunuyán, Argentina Located at the luxurious Vines Resort & Spa.
Restaurante Casa Santa Clara — Bogotá, Colombia This restaurant sits atop Monserrate Mountain, which towers thousands of feet above Colombia’s capital city of Bogotá.
Churrascaria Vento Haragano — São Paulo, Brazil Your classic Brazilian steakhouse.
Gustu Restaurant — La Paz, Bolivia This innovative restaurant showcases the country’s unique set of endemic ingredients, things like alpaca, river trout and palm heart.
Barra Mar — Lima, Peru Serves up classic Peruvian ceviche and other seafood-centric fare.
Restaurant Peumayen — Santiago, Chile The restaurant serves what it calls “ancestral food,” and tries to expose diners to the food of Chile’s indigenous people and cultures. That can mean anything from horse meat to traditionally made regional breads.
Fresh seafood is always available at Galapagos Islands. The islands are located in the eastern Pacific Ocean, 605 miles off the west coast of South America. People live on only 5 of the 19 islands of the Galápagos: Baltra, Floreana, Isabela, San Cristobal and Santa Cruz. Puerto Ayora is the biggest town, where about 10,000 people live.
Cuy (Guinea Pig) is the best-known dish in Ecuador. Locals eat everything, from the small and crunchy paws to the creamy brains being especially popular
The signature dish is the Ceviche (lemon-marinated shrimp, shellfish, squid or fish, in cold soup) served with popcorn and chifle (fried chips of green banana).
But be cautious, however, as improperly prepared Ceviche can sometimes be one of the primary agents for cholera and other nasty bacteria.
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