Nestled between the Caribbean, the South Pacific, and the South Atlantic Oceans, South America is the wilder part of the Americas and a continent of superlatives. The world's biggest rainforest and the largest river (Amazon), the highest mountain range outside Asia (the Andes), remote islands (Galapagos Islands, Easter Island and Fernando de Noronha), heavenly beaches (such as in Brazil's Northeastern region), wide deserts (Atacama), icy landscapes (Patagonia & Tierra del Fuego), the world's tallest waterfall (the 979m Angel Falls, in Venezuela) and one of the largest (Iguaçu Falls, Argentina and Brazil), as well as several other breathtaking natural attractions. South American cuisine is as diverse and colorful as its people. The continent's wide range of terrains brings forward a broad selection of food products and its many people all have their own ways of cultivating and preparing the land's goods. After the discovery of the Americas, European settlers and their workers from other parts of the world all brought their own food traditions with them, adapting them to include local ingredients and cooking techniques. They also introduced a new set of meats, crops and spices to the culinary blend. The result is a most interesting mix of flavors. World famous dishes include feijoada, ceviche, empanadas and of course Argentina's barbecued steaks. Widely used ingredients include corn, potatoes, chilli peppers and lima beans. Less well-known in the rest of the world but much used by the indigenous people of South America are grains like quinoa and kiwicha, queso fresco (a fresh cow's milk cheese) and yuca (also known as cassava). For a taste of traditional Andean meats, try alpaca or guinea pig. To top it all off, enjoy one of the many very sweet desserts, often combined with delicious tropical fruits that grow here.