Move over sriracha—there’s a new flavour wave rolling into kitchens and restaurants across Canada and the U.S., and it’s straight out of South America.

According to a recent study by Griffith Foods, ingredients and dishes from countries like Argentina, Brazil, Chile, Colombia and Peru are no longer niche—they’re becoming everyday staples. Think Peruvian marinades for your BBQ chicken, frozen arepas in the grocery aisle, and even pizzas topped with bold South American flavours.

So why now? Experts say it started with the 2016 Rio Olympics sparking curiosity, then got a boost during the pandemic when people turned to cooking and exploring global recipes online. Add in the surge of new restaurants after COVID closures and immigration bringing authentic flavours, and suddenly South American cuisine feels right at home.

What makes it click with North American taste buds is the balance of familiar ingredients (like potatoes, corn, citrus and herbs) with new flavour twists. Sauces like chimichurri, guasacaca and Colombian aji are especially popular because they instantly elevate comfort foods without masking the original taste. As Dyana Biagi, founder of Surrey, B.C.-based Aji Gourmet Products, puts it: “When you put aji on your food, you get an elevated flavour—you still taste the food, but with a South American zing.”

And Canadians are clearly into it. Nearly half of Canadian consumers now use international-inspired sauces at home, Griffith Foods reports. With brands, chefs and retailers jumping on the trend, don’t be surprised if empanadas, anticuchos or lomo saltado become as common as tacos or sushi in the years ahead.

South American flavours aren’t just trending—they’re here to stay.