Vikrant Massey opens up about his love for South American cuisine: ‘Peruvian food is out of this world’

"They have the best fruits, best vegetables in the world. You don't see too many Indians travel to South America. It's very far, the shortest flight is 20 hours," said the 12th Fail actor.

Vikrant Massey loves South American cuisine (Source: Instagram/@vikrantmassey, AI generated)

3 min readNew DelhiJan 18, 2026 10:00 PM IST First published on: Jan 18, 2026 at 10:00 PM IST

Vikrant Massey is a huge foodie at heart, and his recent travel to South America was a gastronomical experience, memories of which he carried back home. During a recent conversation with podcaster Ranveer Allahabadia, he gave us a peek into what stayed with him the most.

“I’m drooling. I’ve had the best food in South America. Unfortunately, not a lot of people know about it. The Peruvian food is out of this world. The fruits you eat there, you will never have eaten such fruits. They have the best fruits, best vegetables in the world. You don’t see too many Indians travel to South America. It’s very far, the shortest flight is 20 hours,” he recalled during the episode of Allahabadia’s podcast.

If you are curious to learn more about this unique cuisine, and want to dip your toes into it, here are top 5 South American dishes to try according to experiential travel guide TasteAtlas:

Vori-vori from Paraguay

Vori-vori is a soup from Paraguay made with small balls of cornmeal and cheese cooked in a broth that often includes chicken, vegetables, and herbs, and it is recognized as a staple dish across the country’s rural and urban regions.

Preparation involves mixing finely ground cornmeal with grated cheese and a small amount of fat or broth to form a firm dough, shaping it into small spheres, and poaching them gently in a simmering broth until they swell and soften. The soup is seasoned with onions, garlic, parsley, and occasionally peppers, and served as soon as the dumplings reach a uniform texture.

Conchitas a la parmesana from Peru

Conchitas a la parmesana is a traditional dish that’s served as an appetizer. It consists of scallops that are topped with grated parmesan, then placed under the broiler for a few minutes. When served, the cheese should be bubbling, but the scallops remain almost raw.

(Source: AI generated)

Parrillada from Argentina

Parrillada is an Argentinian dish that consists of an assortment of asado meats and offal. It consists of cheaper cuts of meat, which are picked by a parrillero.

Aji criollo from Peru

A spicy Peruvian salsa prepared with a combination of yellow aji chili peppers and oil, it is traditionally used as an accompaniment to various meat and fish dishes, but it’s also often used as a dip for french fries and tequeños.

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Pan de bono from Colombo

Pan de bono is a traditional bread consisting of cassava starch, cornmeal or corn flour, queso fresco, eggs, and sugar. The bread is shaped into bagels or balls that are slightly larger than golf balls. Pan de bono is similar to other South American cheese breads like pan de queso, difference being added conr flour or cornmeal, and a hint of sweeteness due to the addition of sugar. It is usually served warm with a cup of hot chocolate on the side.

DISCLAIMER: This article is based on information from the public domain and/or the experts we spoke to.