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Planning a trip down to South America this year for some powder turns? Great. Now just don't miss out on these favorite foods.

PISCO SOUR: CHILE

Chilean people are extremely proud of their culture and their cuisine so it’s not uncommon to be offered Chile’s official national drink—the Pisco Sour—when you first arrive. A cocktail mixed with Pisco (grape-based liquor), lemon juice, simple syrup and touch of egg whites (for the foam) is a refreshing start to any trip and an ideal way to relax after a long day of fresh powder.

PISCOLA
: CHILE

The unofficial national drink, Piscola is exactly what it sounds like—Pisco and Cola—and is the drink of choice once the sun goes down. You can find it from one side of the country to the other and you will quickly fall in love as you work your way through one after another.

EMPANADA: CHILE & ARGENTINA

Possibly the most common food in Chile and Argentina, the empanada is usually filled with seasoned beef, onions, a hard boiled egg and olives. Served quick and hot, empanadas also can come with seafood and cheese and if you get an Empanada Pina make sure to be careful—the olives usually still have a pit inside.

FERNET
: ARGENTINA

In Argentina you will find another popular cocktail that the locals will often consume during the evening hours. This one consists of Fernet Branca and Cola, and the locals call it “Fernet con coca.” While Fernet may come from Italy, it has become an Argentinian favorite and the drink of choice for those seeking a cocktail when out on the town.

CORDERO ASADO
: CHILE & ARGENTINA

Since the regions are known for their healthy amounts of meat consumption we would be hard pressed not to feature one of our favorite meals here on this site. The Cordero Asado, or simply Lamb Barbecue, is the simplest form of cooking, a Patagonian lamb cooked over an open pit of coals and seasoned with a bit of sea salt. Generally cooked for at least 5 hours this is one of the most amazing meals you will ever have.

SOPAIPILLA
: CHILE

The Chilean Sopaipilla is made from flour and pumpkin and fried to golden magic. It can be eaten any time of day with a variety of sauces or toppings, and is found on many street corners in Santiago.