Argentine cuisine
The Argentinian cuisine is influenced by both the cuisine of different countries in Europe as well as on the geographical characteristics of the country.
In particular, the widespread cattle in the Pampas region resulted in a high proportion of beef in the courts. In addition there are dishes that were brought by immigrants from Europe to Argentina, especially from Italy ( pizza, pasta ). An independent kitchen, the region of the Northwest, whose dishes are characterized by the base corn and rice, a greater use of spices and a generally spicier preparation.
- 2.1 Mate tea
- 2.2 wine
- 2.3 beer
Dine
Asado
An asado is a typical barbecue meal. It is often organized and often forms the Sunday meal in the extended family or among friends. Each Asador ( " grill master " ) has to prepare its own style grilled meat, but grilling usually takes hours and is a small social event.
The ingredients include everything a cow, a sheep or a pig provides for grilling. The classic ingredients in Buenos Aires are various meats such as Matambre ( pork or veal belly ), Tira de Asado ( flat rib ), Sirloin Steak ( Bife de chorizo ) and lomo ( loin ) and chorizo , blood sausage ( Morcillas ) and various offal, such as for example, intestines ( Chinchulines ), kidney ( riñones ) or sweetbreads ( Molleja ). The choice of ingredients, however, are no limits. To grill meat is often eaten Chimichurri ( sauce). The sauce above the settled oil is given before grilling or while on the meat. The pesto -like base is eaten with meat or while grilling with white bread. Used oil can be refilled within limits.
In Patagonia, lamb is mostly used instead of beef, as this is cheaper than beef.
As side dishes, there are usually only light salads, white bread and red wine.
Empanadas
The empanadas are crescent-shaped or round dumplings with various fillings ( minced meat, ham / cheese, corn, vegetables, etc.). It is being baked as well as fried. Especially the Salta Province is known for its fried Empanades. They are usually eaten as an appetizer or as a snack. A special feature is the empanadas Árabes in Córdoba, which are triangular and without batter coating and flavored with lemon. In the larger cities, there are also several chains that sell empanadas as fast food.
Stews
There are various stews in Argentina, in the kitchen of the working class in particular are very traditional and popular. The most important are Locro, puchero and Guiso.
The Locro is a stew from the north of Argentina. It consists of a very wide variety of ingredients, mainly from corn, different kinds of sausages, meat trimmings and pumpkin. He is usually very seasoned spicy. Locro is traditionally held on May 1st and the national holidays of Argentina eaten (May 25, July 9 ), where it is distributed in some cities in the Locro free in the center.
A puchero is a vegetable and meat stew that is popular throughout Argentina. It usually contains the following ingredients: potatoes, sweet potatoes, pumpkin, carrots, pieces of meat ( osso buco ), chard and eggs.
Guisos are stews that use either pasta or rice as a base and are usually cooked in tomato sauce. Particularly is traditionally considered the guiso de mondongo in the bovine stomach ( mondongo ) is the main ingredient. Furthermore, there are Guisos other meats from beef, as well as those with chicken meat.
Italian influenced dishes
The high proportion of Italian immigrants Italian cuisine in Argentina is very common. The courts, however, were often somewhat modified over time.
Thus, in Argentina a stand-alone version of the pizza is made. Characteristic features are the large size of the pizza, the thickness of the dough, and the thick layer of side dishes and cheese that distinguish the Argentine pizza from the Italian variant. However, the pizza is not as thick as the typical pizza in the United States in Argentina.
Also, pasta is very popular. In contrast to Italy, the noodles are cooked tend to last longer and are therefore softer.
The range of noodles is from Tallarines, tagliatelle, fusilli and Mostacholes, to name some of the pasta variations, over half -moon filled specialties such as tortellini, Cappelletti and Tortelleti to square filled variants such as ravioli (large), Sorrentini ( larger) and Panzoti (largest). The fillings are taste knows no bounds. The Argentine extreme is a noodle dish consisting of a giant Panzoti and a sauce.
Flan
Flan is flavored with vanilla egg custard, served with dark caramel sauce and dulce de leche ( caramelized milk) or Membrillo ( quince jelly ) for dessert.
Fast food
In Argentina, its own version of the American-style sandwiches is offered. Typical Argentine sandwiches are mainly: choripan, a loaf of bread with a sausage ( chorizo ), lomito, a sandwich with a thin loin disk, as well as the sandwich de milanesa, a pork loin. Hamburgers and hot dogs ( called Pancho ) are very popular, they are just as prepared, as in the U.S.. There are the chimichurri, a pickled in oil spice mixture with spicy taste. There is also the so-called sandwiches de miga available in different versions and are made of very thin white bread. The most common is with cheese and ham.
Drinks
Mate tea
National drink of Argentina is the popular in the neighboring countries of Uruguay and Paraguay Mate tea. He should take the appetite and stimulates by its caffeine content. The material is in a calabash with a tube, the bombilla, drunk, being itself divided at social gatherings of the Mate. A cold variant is the Tereré in which the yerba is infused not with hot water, but with cold juice or lemonade.
Wine
In Argentina, also wine is grown. The growing areas are mainly in the west of the country.
See also: viticulture in Argentina
Beer
The Argentine beer market is controlled by a few companies. By far the most popular is lager, which by many companies ( Quilmes, Isenbeck, Brahma, etc.) is offered; other beers only occupy niche markets and are often sold only by small breweries.