Copa America kicks off tonight, June 3 with an opening face-off between the US and Colombia (9:30 pm ET, FS1). With all the game action ensuing over the next weeks, that means a lot of time glued to a screen. You’ll want to gather plenty of nourishment for that, right?
To set up the ultimate Copa America watch parties, it only makes sense to enjoy deliciousness from across the slate of countries represented in the tournament. So we asked MLS players around the league about their must-try favorites from their home countries.
Argentina
Three of FC Dallas’ Argentines keep it classic: Mauro Rosales suggests bife a la criolla, thin steaks stewed with potatoes and peppers. (Here’s a video recipe.)
FCD’s Maxi Urruti, meanwhile, suggests milanesa napolitana, a dish akin to veal parmesan, but with South American touches.
Image via Wikimedia Commons
“In Argentina we have a lot of ‘asados,’ or meat barbecues,” says NYCFC’s Federico Bravo. “For me that’s the food that we identify with and personally the one I like the most. So whenever we have free time, we go to an Argentinian restaurant so we don’t lose that custom.”
FCD’s Mauro Diaz and the San Jose Earthquakes’ Andres Imperiale second that emotion—and Imperiale also notes that a proper asado should also “have salad and beer.”
The Houston Dynamo’s Leonel Miranda adds one more suggestion. "Obviously, an authentic Argentinian barbecue is delicious,” he says, “but the plate that I think people should try is a guiso de lentejas [lentil stew] with red chorizo and pancetta."
Brazil
Sporting Kansas City’s Paulo Nagamura is quick to name-check classic feijoada. “It's a Brazilian dish that has black beans and pork on it,” he says. “It's really good. And, of course, I do love the Brazilian barbecue."
Photo via Wikimedia Commons
Two of the Philadelphia Union’s resident Brazilians, Leo Fernandes and Fabinho, both big-up simple rice, beans, and steaks. “That’s the Brazilian food that I grew up with,” says Fernandes, “and guarana, which is the Brazilian drink.”
Says Fabinho, “For breakfast, eggs and fresh toast. But for dinner, rice, beans and steak.”
Another Union Brazilian, Ilsinho, shouts out a dessert: Brazilian-style cheesecake.
Photo CC by 2.0, via Flickr
And if you want to find a restaurant that does it all right, the Houston Dynamo’s Alex recommends the upscale chains Fogo de Chao and Chama Gaucha. "Everyone knows they can get some good Brazilian food at [those restaurants],” he says, “and my favorite food comes from there."
Chile
Diego Rubio of Sporting Kansas City recommends two essentials: empanadas, and pate a choux, classic puff pastry that he enjoys in his home country.
Image CC by 2.0, via Flickr
Colombia
"There's a lot of typical dishes in Colombia,” says the Houston Dynamo’s Mauro Manotas. “The bandeja paisa is the most representative food of the country and what I would recommend. It has everything--rice, meat, pork crackling, fried egg and plantains."
Image CC by 2.0, via Flickr
FC Dallas’ Juan Ortiz seconds the bandeja paisa recommendation, but his teammates offer two more favorites. Fabian Castillo would opt for sancocho—a Colombian-style chicken stew—while Carlos Lizarazo would go for bistec de carne, Colombian-style creole steak.
Sancocho; image CC by 2.0, via Flickr
Steven Mendoza, of NYCFC, also votes for sancocho, or pollo guisado--another chicken stew variation—as essential Colombian dining.
There’s also always ceviche, says SKC’s Jimmy Medranda.
Costa Rica
Both NYCFC’s Ronald Matarrita—who’s headed for Copa America duty for his country—and Columbus Crew SC’s Waylon Francis recommend gallo pinto, which is often served with eggs for breakfast.
“It’s a Costa Rican rice and beans dish,” says Francis. “I like to eat it while I watch games.”
Image via Wikimedia Commons
Haiti
Montreal Impact team captain Patrice Bernier recommends griot. “It’s fried pork cubes served with white rice and pea sauce,” he says, “or sticky rice, house sauce, fried plantains, salad and pikliz [a spicy pickled cabbage mixture].”
Image via Wikimedia Commons
Jamaica
The Quakes’ Shaun Francis recommends jerk chicken—“but it has to be cooked in a traditional jerk pan,” he says. “Then serve that with a side of plantains and ginger beer.”
Image CC by 2.0, via Flickr
Mexico
Given the size and diversity of the country, it’s no surprise that there’s no across-the-board food recommendation from some of MLS’ Mexican players. FC Dallas’ Victor Ulloa recommends enchiladas with rice, while their goalkeeper Jesse Gonzalez opts for sopes, shallow shells of corn dough that are fried and filled with meat and other toppings.
Sopes; image via Wikimedia Commons
Nobody makes them better than Herculez Gomez’s mother, though, says Gomez himself, of the Seattle Sounders. “I'm not just saying this because she's my mother, but my mother can slay it in the kitchen. She's got a bunch of dishes but my absolute favorite are her sopitos. It's my mom's twist on a sope,” he says. “ Every time I come back home or she comes and visits me, it's got to be the number one thing on the menu.”
Houston’s Cubo Torres, meanwhile, puts in a vote for chilaquiles. “I love red chilaquiles for Sunday breakfast,” he says, “with chopped onion, sour cream, cheese on top and fried eggs and beans on the side."
Chilaquiles; image CC by 2.0, via Flickr
Panama
Columbus Crew SC’s Cristian Martinez would go with Panamian-style arroz con pollo, or chicken and rice, made across Latin America with regional variations.
NYCFC’s Tony Taylor, meanwhile, says patacones are essential. “It’s like fried plantains. That has to be my favorite food from Panama,” he says. “Every time I go back I try to eat a lot.
Image CC by 2.0, via Flickr
United States
The best classic US food for a watch party is as varied as the country itself, but these suggestions cover the classics. FC Dallas’ Kellyn Acosta recommends the classic bacon cheeseburger, but with extras—fried egg, ketchup, and avocado.
Image via Wikimedia Commons
“I’d probably have nachos and chips and dips,” says the San Jose Earthquakes’ Quincy Amarikwa, “and then grill up some hot dogs and hamburgers as the guests arrive.”
The Montreal Impact’s Evan Bush is a meat and potato guys. He recommends “the classic American barbecue,” he says, with “grilled steak, with baked potato and a beer.”
Additional reporting by Jesus Acevedo Jr., Dylan Butler, Andrew King, and Dave Zeitlin
