Here are some Historical food I have found in the South America!
Cuy
In the beginning, cuy were not pets at all. Guinea pigs were domesticated by indigenous people in the Andes for their meat, which is often compared to rabbit. During an annual festival in the town of Churin, residents celebrate cuy by dressing the animals up in colorful costumes. And across the country, townspeople gather and eat guinea pigs in honor of folk saints as part of a celebration known as jaca tsariy.
Want to know more history about cuy? Click Atlas Obscura for more info!
Arepa
Arepa is a type of food made of ground maize dough, originating from the northern region of South America in pre-columbian times, and is notable in the cuisines of Colombia and Venezuela. It is eaten daily in those countries and can be served with accompaniments such as cheese, cuajada, various meats, chicken, avocado, and diablito. It can also be split to make sandwiches.
South familiar but different? Click Wikipedia to understand more details!
Charki
Charki is similar to beef or llama jerky and can be found in empanadas or as part of an almuerzo. But in Bolivian, it is usually accompanied by plain white rice, potatoes, and a bland salad.
Want to know more food from Bolivian? Click Gringo In Bolivia for more food!
