Argentina Recipes

Argentine cuisine evolved distinctly from the rest of Latin American cuisine because of the heavy influence of Italian and Spanish cuisine. These European traditions have been complemented by indigenous influences, most notably those of Andean origin (including Quechua and Mapuche) and those of Amazonic origin (such as the Guaraní). The influx of Italian, Spanish and even some Near Eastern dishes makes the typical Argentine diet a variation on what is often called the Mediterranean diet.

Another determining factor in Argentine cuisine is that Argentina is one of the world's major food producers. It is a major producer of wheat, beans, maize, meat (especially beef), milk and, since the 1970s, soybeans. Given the country's vast production of beef, red meat is an especially common part of the Argentine diet (in many periods of Argentine history the annual consumption of beef has been above 100 kg per capita and during the 19th century, neared 180 kg per capita.) Similarly, the enormous quantities of domestically-harvested wheat have made white bread (made with wheat flour) the most commonly found on the table. This explains, to a great deal, the populariity of wheat-based Italian dishes, as well as the fact that Argentine pizza uses more dough than Italian pizza.

Besides the regional disparities addressed in this article, there exist at least two other comparisons which are important in understanding Argentine cuisine: the first distinguishes a cuisine that is essentially urban and cosmopolitan (highly influenced by the "globalization" of food and eating patterns) from a more traditional, idiosyncratic rural cuisine. The second comparison is made on the basis of socioeconomic differences.

While certain foods can be found in all corners of the country (barbecued meat; dulce de leche; empanadas; yerba mate) one can map out four broad culinary regions based on major trends.

Argentines are famous for their high protein diet, particularly beef. Grilled meat (parrilla) from the asado is a staple, with steak and beef ribs especially common. Chorizo (pork sausage), morcilla (black pudding), chinchulines (chitterlings), mollejas (sweetbread), and other parts of the animal are enjoyed. In Patagonia, lamb and chivito — goat — are eaten more than beef. Whole lambs and goats can be seen on the asado. Chimichurri, a sauce of herbs and chili, is usually the only seasoning for steak and chorizo.

Breaded and fried meat — milanesas — are used as snacks, in sandwiches or eaten warm with mashed potatoes — puré. Empanadas — pastries of meat, cheese, sweet corn and a hundred other varieties — are a common sight for parties, starters and picnics across Argentina. Vegetables and salads are important too for Argentines, even beyond the fried or mashed potato. Tomatoes, onions, lettuce, eggplants, squashes and zucchini are common sides.

Just as much as beef, Italian staples, such as pizza and al dente pasta, are eaten. Fideos, ñoquis, ravioles and canelones can be bought freshly-made in many establishment in the larger cities. Italian-style ice cream is served in large parlours and even drive-through businesses.