Chilean pintail Chilean pintail The Chilean pintail ("Anas georgica spinicauda"), also known as the golden peck duck or brown pintail, is a subspecies of the yellow-billed pintail ("Anas georgica"), a duck in the dabbling duck subfamily Anatinae. Its local names are "pato jergón grande", "pato maicero" and "pato piquidorado" in Spanish, and "marreca-parda" or "marreca-danada" in Portuguese. The Chilean pintail is one of three subspecies of the yellow-billed pintail, and by far the most numerous and widespread. It is found throughout much of South America from extreme southern Colombia southwards to Tierra del Fuego, as well as in the Falkland Islands. The
South American cuisine stews and soups that are prepared in the Andes mountains region. One of the most important drinks is chicha. Important dishes include humitas, locro, chanfaina, arepas, quimbolitos (dessert tamales), and peppers. A famous dish from the Peruvian Andes is pachamanca. From the mixture of German, native cuisine, and the Chiloe Archipelago in the southern Andes comes valdiviano and curanto. The wetter areas of Peru produce sugar cane, lemon, bananas, and oranges. Chancaca is popular as well as carbonara, sancocho, huevos quimbos, potato pie, and Ch'arki. The tropical region of the continent is divided into two distinct areas, the coastal areas