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argentine cuisine

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4

An introduction

Drinks

traditional dishes

other favorites

Dessert

Current trends

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QUICK FACTS: "

Food i s an essen t ia l par t o f Argen t i ne cu l t ure. The na t i ona l cu i s i ne prov ides far more than nu tr i t i ona l va l ue - i t g i ves us a un ique way t o exper ience the l oca l t rad i t i ons and way of l i fe i n Argen t i na. "

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- Argentina is unlike any other country in South America. 85% of the population is of European descent, mainly Spanish and Italian. The country’s distinct European influence is reflected in menus across the country.

- Argentina is one of the world’s leading agricultural producers, especially of wheat. As a result, fresh breads and baked goods are just about everywhere. "

- Argentineans love their beef. The country has the highest annual per-capita consumption of beef, and the average Argentine eats 154 pounds of beef per year. That’s about two servings a day, every day. "

I f you ’re t rave l i ng t o Argen t i na, you may have t o ad jus t your in terna l c l ock. Here ’ s a typ ica l mea l t ime schedu le:

BREAKFAST - Argentineans eat a very light breakfast, usually medialunas (croissant-like pastries) and coffee.

Lunch - Around noon, they make up for the light breakfast. Lunch is the biggest meal of the day.

Dinner - Dinner is rarely eaten before 9:00, and when it finally arrives, the locals like to take their time. Meals are usually long and relaxed, and restaurants can stay packed until midnight.""

Coffee - Late afternoon coffee is a precious ritual in Argentina. It’s a time to catch up with friends, take a break from work, eat a snack or simply enjoy the café."

A T IP FOR T IPP ING: For most restaurants, a tip of 5 to 10 Argentine pesos (or around 10% of the bill) is custom.

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asado [ah-sah’-do]"

The most traditional way to eat meat in Argentina is the asado, where meats of all kinds are cooked on the parrilla (grill) over an open flame. ""

The cook prepares various cuts of meat, and no part of the animal goes to waste. While beef is often the main event, lamb, goat and chicken are also included. "

• b i fe de chor izo = sirloin (the most standard cut of beef)

• l omo = tenderloin • o j o de b i fe = ribeye!• chor izo = pork sausage • morc i l l a= blood sausage • mo l l e jas = sweetbread • ch inchu l i nes = chitterlings

Don ’ t l o ok f or the A. 1 . : Cooks are so proud of their grass-fed beef they only season the meat with a sprinkling of salt. Chimichurri, a mixture of olive oil and spices, may be the only sauce on the table. !

ASADO BASICS:

empanadas!

[em-pah-nah’-dahs]

Argentinean empanadas are usually smaller than in other South American countries so, lucky for you, you can order more than one.!!

Popular as a starter or snack, empanadas are pockets of flakey dough baked or fried and filled with all types of ingredients.

Ground beef with onions and spices or ham and cheese are the most common filling options, but others include chicken, sweet corn, spinach and veggies.

traditional empanada oven

milanesa [me-la-nays', sah]!!

The milanesa is a common dish of breaded and fried meat (similar to the Austrian wiener schnitzel). It is a lunchtime favorite and usually served alongside papas fritas (French fries).!!

humita!

[oo-mee’-tah]!

Many Latin American countries have their own version of this dish. In Argentina, humita is prepared with sweet corn, sautéed onions and spices. It is popular as an entrée or used to compliment other dishes, such as on top of a milanesa or a filling for empanandas.

traditional

sides

Fresh salads are an option with any meal (many restaurants let you create your own), and enormous amounts of bread are on every table.

If you ask the average Argentine what vegetable they eat the most, the answer will likely be “potato.” But other vegetables are included alongside the main meal, most commonly tomatoes, onions, eggplants, zucchini and squashes.

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pasta

CHECK THE MENU: Oftentimes the pasta and the sauce are priced and ordered separately.!!

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The large quantities of Argentina’s domestically harvested wheat are put to good use in fresh pasta dishes in restaurants everywhere. !

Gnocchi, ravioli, sorrentinos and tagliatelle are all homemade and served up with your choice of sauce. !

pizza

But unlike the Italian pie, Argentine pizza is made with thick dough and frequently adorned with whole green olives.!!

Argentina’s Italian heritage is evident with pizza around every corner, from the most elegant restaurants to street vendors.!!

seafood

For those with the taste for seafood, hake, trout, sole, shrimp and more can be found fresh and wonderfully prepared.!

With such a large coastline, it may come as a surprise that seafood is a relatively small part of the Argentine diet. This may be simply because it is generally more expensive than beef - and they really, really love their beef.!

“Seafood: Directly from the ocean to your table. Consume quality!!”

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dulce de leche!

[dool'-say] [day] [lay'-chay]!!

It can be found in every pantry in Argentina and spread on anything edible.!!

Dulce de leche is nothing short of a national obsession. This sticky, sweet caramel-like paste is made from condensed milk and sugar.!!

Infinite variations of this cookie exist in Argentina.!Some are dipped in dark or white chocolate; others are covered in powdered sugar, meringue, coconut or nuts. !!

This is the most available way to get your daily dose of dulce de leche. The sugary spread is sandwiched between two shortbread cookies to make an alfajor. !!

alfajor!

[al-fah-hor’]

helado [ay-lah’-do]

Helado is Spanish for ice cream, and in Argentina they serve it up gelato-style.

It is creamy, rich and consistently voted as some of the best in the world. !

While there are many artesenal heladerías to chose from, Freddo is the famous chain most popular in Argentina. !

Chocolate amargo (bittersweet chocolate), tramontana (vanilla with chocolate covered cookies) and, of course, dulcede leche top the list of flavors. !

ORDER ANOTHER SCOOP!

Argentine gelato has ! the fat content of U.S. ice cream.

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flan

Flan is a common dessert throughout Latin America and ubiquitous in Argentina. This custard is covered with a caramelized sugar sauce and often served with a drizzling of dulce de leche. !

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wine

The two varietals gaining the most international attention are Malbec and Torrontés. !

Argentina is the larges t producer of wine in South America and the 5th largest in the world.

Bodegas dot the country, but Mendoza is the province in the beautiful foothills of the Andes responsible for more than 80% of the country’s wine production.

Wine has been a popular drink in Argentina for centuries (Argentineans rank 3rd in global wine consumption), but recent market changes have the rest of the world catching on. !

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Torrontes is the signature, indigenous white wine grape of Argentina. It has been described as “dry, delicate and floral.” !

It’s no surprise experts say Malbec pairs well with red and grilled meats, hard cheeses and pasta with tomato sauce. !

Due to the unique climate in Mendoza, this purple grape is able to thrive like nowhere else. !

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yerba mate [yerr’-bah] [mah-tay]

Sharing one mate with friends is considered an important and unifying social ritual. !

A traditional drink of Argentina is an infusion called mate. It is prepared in a hollow gourd (also called a mate) by steeping dry leaves from the yerba mate plant in hot water. The drink is sipped through a metal straw called a bombilla. !

Sipping mate in the Plaza San Martín in Buenos Aires

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coffee

What’s even better? Coffee is commonly served with a complimentary cookie or bite of chocolate.!!

Café culture has deep roots in Argentine society. Coffee is served during all meals of the day and even has its own mealtime in

Most cafés offer espresso, along with cortado (espresso with hot milk), café

con leche (half coffee, half milk), and hot chocolate (popularly served as a submarino: a bar of dark chocolate submerged in hot milk). !

Founded in 1858, Café Tortoni in Buenos Aires is the oldest coffee shop in the country.

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Vegetarians have historically been a rare breed in the carnivore capital of the world, but a new generation of groceries and businesses is beginning to cater to this growing community.!

In recent years, vegetarianism and the organic food movement have been on the rise. !

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Organic ingredients like soy, Argentina’s top export, are being cooked up in more inventive ways and the talented chefs of Buenos Aires are leading the way. !

Beef is a staple that will always have its place, but Argentina seems to be making more room on its plate for a few alternatives. !

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To truly experience the Argentine cuisine. . .

. . . you have to taste it for yourself.

So book your flight and bring your appetite. . .

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enjoy

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Kelsey whitaker 2010