Causa is the ultimate summer side salad. It's made from yellow potatoes blended with oil, lime juice and aji Amarillo, then layered with a variety of fillings. At Chicha Restaurant, their causa is stuffed with smoked sturgeon and avocado, perfectly stacked and topped with caviar.

Ceviche is made from raw fresh fish cured with an acidic marinade, commonly lemon or lime juices, and spiced with chili peppers. It's popular in coastal Latin countries, typically made with fresh scallops, shrimp, octopus or tuna, like this one from Guaca & Molé .

Empanadas are a stuffed bread or pastry that resemble a turn-over or hand pie. Also referred to as pasty or pastel, empanadas are filled with meat, cheese and vegetables, and then fried or baked to golden perfection, just like these from Corrientes Argentine Pizzeria .

Fugazza is the Argentinean version of foccacia, typically seasoned with olive oil, salt and herbs. At Charbar, they top their fugazza with their signature Truffled Pig Head Mortadella and pistachios.

Lomo Saltado is a popular Peruvian dish of marinated steak tossed with onions and tomatoes, and served over fried potatoes. This mouth-watering version from Chicha Restaurant is made with local beef from Pemberton Meadows.

Pupusas are similar to tortillas and are made from masa harina (corn flour) or rice flour. They're often stuffed with meat, beans or cheese, like these pupusas from Tacos El Asador .

Yuquitas are very similar to French fries but are made with South American yucca (or cassava). These yuquitas from El Inka Deli are served with a spicy aji dipping sauce.

Patatas bravas are a common Spanish tapa consisting of fried potatoes served with a spicy sauce or aioli. At Ox and Angela, they top their patatas bravas with a spicy ketchup and citrus aioli.

Churros are a delicious fried dough snack often dipped in chocolate or caramel sauces, or café con leche. Barrio Coreano puts a Canadian spin on their churros by serving them as a churro poutine, loaded with a marshmallow caramel “gravy."