argentine cuisine

ARGENTINE CUISINEThe foods of Argentina

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ABOUT

Argentine cuisine is more than just red meat and red wine!

The cuisine is influenced by the country’s agricultural production. Argentina is a major producer of:

Soybeans Corn Wheat Fruit (including grapes) Yerba Mate Beef

Much of the population is descended from European immigrants and the cuisine reflects Spanish and Italian heritage.


ASADO

Argentina consumes more beef per capita than anywhere else in the world!

Much of the beef grown in Argentina is grass fed and is of very high quality.

Asado (pictured right) is the country’s national dish and may include Various cuts of beef Chorizo (sausages) Morcillas (blood puddings) Pollo (chicken) Other meats or organs


MARINADES AND CHIMICHURRI SAUCE

Marinades and sauces to accompany beef are very common.

Adobos (marinades) can be either dry or liquid and are often made of oils, vinegars and various spices.

Adobo criollo is a popular marinade.

Chimichurri is almost always served with beef. It is a mixture of garlic, parsley, onion, vinegar and spices. It can be made at home or purchased in jars or dry mixes.

Chimichurri can also be used as a marinade or as a sauce for vegetables.

http://www.buenaondafoods.com/chimichurri.html

http://www.buenaondafoods.com/chimichurri.html


PUCHEROS / BEEF STEWS

Pucheros are a traditional dish with a Spanish heritage.

There are many regional and seasonal variations but an Argentine Puchero will normally share these elements:

The main ingredient is usually beef, but there are Pucheros of chicken and pork.

Pucheros include an assortment of vegetables that vary depending on the region or the season.

The Puchero will be eaten the day it is made and never kept.

Leftovers will be repurposed for another meal.

The taste will be mild and not include spicy, pungent or strong flavored ingredients.


EMPANADAS

Argentine Empanadas are turnovers filled with meets, cheeses or both. Common fillings are:

Carne (ground beef) Pollo (chicken) Camarones (shrimp) Pescado (fish) Queso (cheese) Humitas (corn mixture) Jamon (Ham)

Empanada delivery services are common in Buenos Aires like pizza is delivered in the United States.

Empanadas are served al horno (baked) or frito (fried) and can be served as appetizers or as a meal.

PASTA

Noodles and pasta figure prominently into the Argentine diet.

Fresh pasta prepared at home and noodles purchased at the store are both common.

Pasta is enjoyed both at home and at restaurants.

Pizza and pasta are almost as common as beef and represent a major influence of Italian cuisine on the local fare.

Common pasta dishes include: Fideos (unfilled pasta such as spaghetti, vermicelli and rigatoni) Tarraines (stuffed pasta) Baked Noodles Gnocchi

Fillings for pasta can include spinach, ricotta cheese, beef and chicken, and the sauces are often tomato or cream based.



VEGETABLES

In Spanish, verduras typically means green leafy vegetables, but in Argentina this term applies to all kinds of vegetables, even peas and legumes.

Vegetables are commonly served boiled with an oil, vinegar and salt dressing.

Alternatively vegetables are sautéed in oil with nutmeg and garlic or served with creole or white sauces.

Common vegetable dishes include: Potato and green been salad; Potato and carrot salad; Potato and sweet potato salad. Vegetable dumplings Russian salad Artichoke in tomato sauce Sauteed chards Eggplants Carrots with white sauce Fried Squash Asparagus in mustard cream


YERBA MATE

Yerba mate is a tea that is popular in Argentina, Uruguay and Brazil.

The caffeine content of Yerba Mate is less than that of coffee and the drink is often compared to green tea.

The leaves and stem of the llex paraguarinsis tree are used in the preparation of yerba mate as a beverage.

The finely cut leaves and stems are served in a shallow gourd and sucked through a metal straw called the bombilla.

Yerba Mate is not just a drink; it is social and meant to be shared.

It is not uncommon to see friends sharing gourds of Yerba Mate as they enjoy each others company at a plazita, park or in their homes.

http://www.buenaondafoods.com/yerba-mate.html



http://www.buenaondafoods.com/yerba-mate-gourds.html

http://www.buenaondafoods.com/yerba-mate-gourds.html




POSTRES / DESSERTS PART 1

A key ingredient of Argentine desserts is dulce de leche.

Dulce de Leche is a caramel-like sauce that is made from slowly heating sweetened milk.

Common dessert offerings in restaurants are flan con dulce de leche and panqueques con dulce de leche (crepes with dulce de leche).

Panqueques con dulce de leche are pictured to the right.

http://www.buenaondafoods.com/dulce-de-leche.html














POSTRES / DESSERTS PART 2

Argentine Alfajores are popular desserts as well.

Alfajores come in a variety of forms but they always consist of two cookies with either dulce de leche or jam filling between the cookies.

Havanna and Cachafaz are the two most prominent Argentine brands.

http://www.buenaondafoods.com/alfajores.html







ADDITIONAL RESOURCES

For additional information see our article on Argentine Cuisine.

Browse our selection of Argentine Foods.

Check out our blog for recipe ideas.

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http://site.buenaondafoods.com/blog2/