South American drinks tell the story of the continent through local ingredients, collective rituals and traditions passed down through generations. From Argentine mate to Peruvian chicha morada, from Brazilian caipirinha to Ecuadorian canelazo, every drink offers a glimpse into the culture of its place of origin.
Some beverages have their roots in pre-Columbian civilisations. Others developed through the encounter between native ingredients and European or African influences. South America offers infusions meant to be shared, hot drinks for cold Andean evenings, tropical fruit juices, wines, spirits and cocktails that have become famous around the world.
In this guide, we explore 15 traditional South American drinks, their origins and the characteristics that make them special.
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Why South American drinks tell the story of the continent
Traditional South American beverages are not simply products to taste. In many cases, they represent a way of welcoming a guest, celebrating a festival or creating a moment of sharing.
In the Andean regions, for example, corn is transformed into hot, cold, sweet or fermented drinks. In the Amazon, fruits, seeds and native plants take centre stage. In the Southern Cone, yerba mate is part of the daily life of millions of people.
Climate also has a profound influence on drinking habits. Paraguayan tereré is served cold to provide relief from high temperatures, while canelazo and api morado warm the evenings of Andean cities.
This variety is the result of the continent’s biodiversity and the encounter between Indigenous peoples, European colonisation, African communities and later migrations.
1. Mate: the most famous South American drink
Mate, also known as yerba mate, is one of the best-known South American drinks. It is prepared with the dried leaves of Ilex paraguariensis, a plant native to the Paraná Forest region.
The mate drink is especially popular in Argentina, Uruguay, Paraguay and southern Brazil. The word “mate” can refer both to the infusion and to the container in which it is traditionally prepared, originally made from a dried gourd.
The origins of mate are connected to the Guaraní peoples, who used the plant’s leaves as a drink, a ritual object and an item of exchange.
How do you drink mate?
Yerba mate leaves are placed inside the container and infused with hot water, which should not be boiling. The mate beverage is consumed through a bombilla, a metal straw fitted with a filter.
When mate is shared, one person, called the cebador, prepares the infusion and passes it to the other participants. After each person finishes the water, the container is returned to the cebador, refilled and passed to the next person.
Drinking from the same container becomes a gesture of hospitality and sharing. Mate is therefore more than a South American hot drink: it is also an important social ritual.
2. Tereré: Paraguay’s cold drink
Tereré uses the same yerba as mate but is prepared with cold water. It can also contain aromatic and medicinal herbs known in Paraguay as pohã ñana.
The traditional preparation involves crushing the herbs in a mortar and adding them to cold water stored in a jug or thermos. The liquid is then poured over the yerba and consumed through a bombilla.
In 2020, the practices and traditional knowledge connected to tereré were added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. The ritual encourages friendship, dialogue, respect, solidarity and the transmission of Guaraní culture.
What is the difference between mate and tereré?
Mate and tereré are both made with yerba mate. The main difference is the temperature of the water:
- mate is prepared with hot water;
- tereré is prepared with cold water;
- tereré can also contain fresh aromatic herbs;
- both are usually consumed through a bombilla.
The difference reflects the climate and cultural traditions of the regions where the two drinks are most popular.
3. Chicha morada: the colour of Peru
Among the most distinctive non-alcoholic South American drinks is chicha morada. This Peruvian speciality is mainly prepared with purple corn, fruit and spices.
The recipe can include:
- purple corn;
- pineapple peel;
- apple or quince;
- cinnamon;
- cloves;
- lime or lemon;
- sugar.
Chicha morada is normally served cold and accompanies many dishes from Peruvian cuisine. Its flavour combines sweet, fruity, spicy and slightly acidic notes.
Its origins can be traced back to Andean traditions. The modern version is generally not fermented and includes ingredients such as cinnamon and cloves, which became widespread after the arrival of Europeans.
4. Chicha de jora: the ancient drink of the Andes
Chicha de jora is a fermented drink made from germinated corn. It is particularly widespread in Peru, although similar preparations can also be found in other Andean territories.
The term “chicha” does not identify a single recipe. Instead, it refers to a family of drinks that can vary according to ingredients, preparation methods and level of fermentation.
Chicha de jora was already known to pre-Columbian civilisations and played an important role during the Inca period. It could be consumed during ceremonies, celebrations and community gatherings.
Today, it continues to be produced mainly in Andean and rural areas. Its flavour can vary considerably depending on the corn used, the duration of fermentation and the family or regional recipe.
5. Pisco sour: Peru’s iconic cocktail
The pisco sour is one of the most famous South American cocktails. The Peruvian version is normally prepared with:
- pisco;
- lime juice;
- sugar syrup;
- egg white;
- ice;
- a few drops of bitters.
Pisco is a grape spirit connected to the production traditions of Peru and Chile. The two countries have different regulations, classifications and production methods.
The earliest known references to the Peruvian pisco sour date back to Lima in the 1920s. The Morris Bar advertised it as one of its specialities and contributed to the popularity of the cocktail.
Over time, the pisco sour became one of the leading symbols of Peruvian food and drink culture.
6. Chilcano: a refreshing alternative to pisco sour
The chilcano is another Peruvian cocktail made with pisco. Compared with a pisco sour, it is simpler and lighter.
The most common recipe contains pisco, lime, ginger ale, ice and a few drops of bitters. The result is a fresh, citrusy and slightly spicy drink.
There are also versions flavoured with passion fruit, mango and berries. The chilcano is an interesting choice for anyone who wants to discover pisco through a less complex cocktail.
7. Caipirinha: the classic Brazilian cocktail
The caipirinha is probably the most famous among alcoholic South American drinks. It is prepared with four ingredients:
- cachaça;
- lime;
- sugar;
- ice.
Cachaça is a Brazilian spirit made from fermented sugarcane juice. It should not automatically be confused with rum, which is often produced from molasses.
When preparing a caipirinha, the lime is cut into pieces and gently pressed with sugar. Ice and cachaça are then added.
Numerous variations made with strawberry, passion fruit, pineapple and other tropical fruits have appeared over time. The traditional version, however, remains the lime caipirinha.
8. Guaraná: energy from the Amazon
Guaraná is a plant native to the Amazon rainforest. Its seeds contain caffeine and are used to produce powders, syrups, extracts and carbonated drinks.
Guaraná soft drinks are extremely popular in Brazil and are often consumed with meals or as refreshing beverages.
Industrial soft drinks should be distinguished from traditional preparations and concentrated extracts, which can have very different compositions and caffeine levels.
Guaraná is also used in energy drinks and other stimulating products. Anyone sensitive to caffeine should therefore check the label and ingredients before consumption.
9. Cajuína: the non-alcoholic drink of Piauí
Cajuína is a Brazilian non-alcoholic drink made by processing cashew apple juice. It is particularly associated with the state of Piauí in northeastern Brazil.
Its traditional preparation includes pressing, filtering, clarifying and heating the juice. The result is a clear, amber-coloured beverage with a sweet flavour and slightly acidic notes.
Cajuína is considered a cultural symbol of Piauí, where its production preserves important artisanal characteristics.
It is generally served cold and can accompany both everyday meals and special occasions.
10. Lulada: a Colombian speciality
Lulada is a drink traditionally associated with Cali and the Colombian region of Valle del Cauca. Its main ingredient is lulo, a fruit with a fresh and acidic flavour.
The recipe generally includes:
- lulo pulp;
- water;
- lime;
- sugar;
- ice.
Unlike a completely blended fruit juice, lulada usually retains small pieces of pulp. This gives the drink its distinctive, thicker texture.
Its balance between acidity and sweetness makes it particularly refreshing during warm weather.
11. Aguapanela: Colombian simplicity and tradition
Aguapanela is made by dissolving panela, an unrefined sugarcane product, in water. It can be served hot or cold and is often flavoured with lime or lemon.
It is a simple and familiar drink, especially popular in Colombia. Some versions are served with cheese, while others are used as the base for additional beverages.
Panela production is deeply connected to rural Colombian communities and sugarcane-growing regions. Aguapanela therefore represents not only an everyday drink but also an important agricultural tradition.
12. Colombian coffee
Colombian coffee is known around the world, but it does not have a single flavour profile. Altitude, soil, rainfall, coffee variety and processing methods create significant differences between regions.
Alongside the preparations offered by speciality coffee shops, Colombia has a strong tradition of drinking tinto. This is usually a light black coffee sold in cafés, small businesses and by street vendors.
Drinking coffee in Colombia means discovering not only an important export product but also a deeply rooted everyday habit.
13. Canelazo: Ecuador’s hot drink
Canelazo is one of the most suitable South American drinks for cold evenings. It is mainly associated with the Andean regions of Ecuador and the popular festivals of Quito.
The preparation generally includes water flavoured with cinnamon, cloves, panela and aguardiente. More modern versions may also include naranjilla or other fruits.
Canelazo is served hot during festivals, celebrations and social gatherings. Its sweetness and spicy aroma contrast with the cooler climate of Andean cities.
Because the traditional recipe contains aguardiente, canelazo is an alcoholic drink. Non-alcoholic versions can be prepared without the spirit.
14. Api morado: Bolivia’s purple corn drink
Api morado is a hot and thick Bolivian beverage made with purple corn, cinnamon, cloves and sugar.
It is mainly consumed in the morning and can accompany fritters, empanadas and other baked or fried foods. Its dense consistency makes it very different from Peruvian chicha morada, which is generally served cold.
There is also a version called api blanco, made with lighter-coloured varieties of corn. The two preparations can be served together to create a contrast of colours and flavours.
15. Fernet with cola: an Argentine classic
Fernet with cola shows how a drink of European origin can be reinterpreted until it becomes a local symbol.
Fernet is a bitter herbal spirit that originated in Italy, but its combination with cola became extraordinarily popular in Argentina, especially in the province of Córdoba.
The cocktail is served with plenty of ice. The proportions vary according to personal preference and can change the intensity, bitterness and sweetness of the drink.
Its popularity also reflects the influence of Italian migration on Argentine food and drink culture.
South American wines: Malbec and Carménère
No guide to South American beverages would be complete without the wines of Argentina and Chile. Grapevines were introduced by Europeans, but in some areas they found ideal conditions for developing distinctive production identities.
Argentine Malbec
Malbec originated in France but is now strongly associated with Argentina, especially Mendoza and the wine-growing areas near the Andes.
Argentine Malbec wines are often characterised by:
- red and black fruit flavours;
- medium or full body;
- relatively soft tannins;
- floral or spicy notes;
- toasted or chocolate aromas in oak-aged wines.
Malbec is one of the best-known pairings for grilled meat and Argentine asado.
Chilean Carménère
Carménère is one of the grape varieties most closely associated with Chile. Originally from France, it found favourable conditions for its rediscovery and development in Chilean vineyards.
Carménère wines can offer black-fruit, spicy and herbal notes, although their character depends on vineyard location, ripeness and production methods.
Argentina and Chile also produce Cabernet Sauvignon, Sauvignon Blanc, Chardonnay, Pinot Noir, Torrontés and many other varieties.
Which South American drinks should you try first?
The best choice depends on your tastes and the type of experience you are looking for:
- For a collective ritual: mate or tereré.
- For Andean corn flavours: chicha morada or api morado.
- For a refreshing cocktail: caipirinha, pisco sour or chilcano.
- For tropical flavours: lulada, guaraná or cajuína.
- For a hot drink: canelazo.
- For a simple non-alcoholic beverage: aguapanela.
- To accompany grilled meat: Argentine Malbec.
- For an Argentine cocktail: fernet with cola.
Trying these specialities in their place of origin makes it easier to understand their cultural significance. Many drinks are connected to festivals, markets, family gatherings and habits that cannot be separated from their social context.
South American drinks: a heritage of flavours
South American drinks represent a heritage shaped by biodiversity, Indigenous traditions, migration and cultural exchange.
Mate and tereré tell the story of sharing. Chicha preserves the connection between Andean peoples and corn. Pisco and cachaça reflect the development of regional distillation techniques. Tropical juices highlight fruits that remain relatively unknown outside the continent.
Learning about these drinks means going beyond a simple list of ingredients. Every preparation carries a history, a territory and a particular social occasion.
This relationship between flavour and culture makes South America a continent that can also be explored through its drinks.
Frequently asked questions about South American drinks
What is mate?
Mate is a traditional South American drink made by steeping dried yerba mate leaves in hot water. It is served in a small container, also called a mate, and consumed through a filtered metal straw known as a bombilla.
Where is mate from?
Mate originated in the region historically inhabited by the Guaraní peoples, which includes areas of present-day Paraguay, Argentina and Brazil. Today, the mate drink is particularly popular in Argentina, Uruguay, Paraguay and southern Brazil.
Is mate a South American hot drink?
Yes. Mate is one of the best-known South American hot drinks. It is normally prepared with hot water, although the water should not be boiling. Tereré is a cold version made with yerba mate.
What does mate taste like?
The mate beverage generally has an herbal, earthy and slightly bitter taste. Its flavour can vary depending on the type of yerba, the amount used and the temperature of the water.
Does mate contain caffeine?
Yes. Yerba mate naturally contains caffeine. The exact amount varies according to the product, preparation method and number of refills.
What are the most famous South American drinks?
The most famous South American drinks include mate, tereré, chicha morada, pisco sour, caipirinha, Colombian coffee and fernet with cola. Their popularity varies according to country and cultural context.
Which South American drinks are non-alcoholic?
Mate, tereré, chicha morada, lulada, aguapanela, guaraná, cajuína and api morado are among the main non-alcoholic South American drinks. Recipes should always be checked because some traditional beverages can also have fermented or alcoholic versions.
What is the difference between mate and tereré?
Both drinks are prepared with yerba mate. The main difference is temperature: mate uses hot water, while tereré is prepared with cold water and can contain aromatic herbs.
Is chicha an alcoholic drink?
Not always. Chicha de jora is a fermented drink made from germinated corn and contains alcohol. Chicha morada, commonly consumed in Peru, is normally non-alcoholic and is made with purple corn, fruit and spices.
What is the difference between pisco and cachaça?
Pisco is a grape spirit connected to the production traditions of Peru and Chile. Cachaça is a Brazilian spirit obtained from fermented sugarcane juice. They therefore differ in raw materials and production methods.
What are the most famous South American cocktails?
The best-known South American cocktails include Brazilian caipirinha, Peruvian pisco sour and chilcano, and Argentine fernet with cola. Each country also has regional cocktails that remain less familiar outside South America.
Which South American drinks are made from corn?
Chicha morada, chicha de jora and api morado are among the main South American corn drinks. Chicha morada and api morado are generally made with purple corn, while chicha de jora is produced from germinated and fermented corn.
What hot drinks are consumed in South America?
Popular hot drinks include mate, Ecuadorian canelazo, Bolivian api morado, Brazilian quentão and some versions of Colombian aguapanela. Many of these beverages are associated with mountain regions, the Southern Hemisphere winter or traditional festivals.
What is the traditional drink of Brazil?
Caipirinha is Brazil’s best-known cocktail, but the country also offers many other drinks, including cajuína, guaraná, coffee and tropical fruit juices.
What is the traditional drink of Peru?
Pisco sour is one of Peru’s most famous cocktails. Chicha morada, made with purple corn, is one of the country’s best-known non-alcoholic beverages.
Which South American drinks should you try first?
Mate is a good choice for discovering a social ritual, while chicha morada introduces the flavours of Andean purple corn. Lulada showcases Colombian tropical fruit, while caipirinha and pisco sour represent two of the continent’s most famous cocktails.
Can you find South American drinks outside South America?
Products such as yerba mate, pisco, cachaça, guaraná and South American wines can be found in specialist shops, well-stocked supermarkets and online stores. Fresh drinks such as lulada and chicha morada may be more difficult to find, but they can be prepared at home with the right ingredients.
Responsible consumption: alcoholic beverages are intended for adults and should always be consumed responsibly.