“Angel Falls Grill is just over two months old, but its exotic take on all things South American has seen it quickly become a hive of activity, with curious punters coming to sample, experience and find out what exactly Venezuelan food is,” writes reviewer Jane Goldsmith. www.angelfallsgrill.com.au

“Within a house-baked bun you might find house-made chorizo doused in chimichurri in a Chilean choripan, or a tranche of crunchy-crowned pork belly spiced with salsa criolla in a Peruvian chicharron, or a truly excellent empanada filled with sweet spiced mince for a nod to Argentina,” writes Dan Stock. “There’s also Colombian arepa sandwiching a beef patty, or a hefty croquette filled with corn.” www.piqueos.com.au

“Not to be confused with Franklin up the road, but apparently easily done, Frank obviously subscribes to the robust, comforting share style of its influencers,” writes Claire Todd. “While others are keeping it minimalist, Frank slaps local produce together with a bit of South American sugar and spice and serves you a wonderful slow-cooked feast on the docks.” www.frankrestaurant.com.au

“Billykart is Ben O’Donoghue’s designer diner in Brisbane’s West End. The food is classic O’Donoghue, unfussy and flavorsome. With a menu that takes its cues from culinary hotspots around the globe,” writes Morag Kobetz. www.billykart.com.au

“Pull up a stool in the front bar – this is still a pub with sport on the big screens, albeit one whose art on the walls and marble on the bar speak to the aesthetic of the neighbourhood – and snack on empanadas or a choripan, the chimichurri-chorizo bun so loved across South America,” writes Dan Stock. www.lamarosbodega.com.au