Argentina

Country - Argentina

Cuisine Description - The Argentinean cuisine is defined by 2 distinctive aspects: the cultural and influences and the increased agricultural potential. Due to the fact that Argentina was not a heavily populated area, the agriculture evolved significantly. Argentina is one of world’s major food producers, as Wheat, beans, corn, maize, soybeans Beef meat and milk, an aspect which lead to a complex, healthy and rich cooking style.
The European influences, found in the Argentinean cooking combined through time, with the ones belonging to Andean culture (Quechua and Mapuche) and Amazonic one (Guarani). Beef is the main ingredient in the Argentinean traditional recipes and it is prepared in a variety of ways: fried, grilled, roasted, barbecued, stewed and as a filling for the pastries known as empanadas, also made with a corn and cheese mixture. The Spanish and the Italian influences are very much felt, due to the wide amount of immigrants. Spanish foods include the empanadas (filled dough in 2 layers), locro (a mixture of corn, beans, meat, Bacon, Onion, and gourd) and chorizos (spicy sausages). The Italian contribution to the Argentinean cuisine is significant, as there are many pizzas (pizza canchera, pizza rellena, pizza por metro and pizza a la parrilla), pastas and gnocchi (pasta dumplings with potatoes). Besides these 2 European countries, German, French, Swiss and Eastern European cuisines are also noticeable in the Argentinean cuisine.

There are 4 different cuisines in the Argentinean space: the Central (Pampean) cuisine, the Cuyo in the North-West, the North-East region and the Patagonia, or the Tierra del Fuego (Land of Fire). In Las Pampas, the meals are very much influenced by Italy and Spain: carne asada (roasted Beef), milanesas (milanesa napolitana – from Naples, Italy), calzones, pisas, focaccia xeneise, the Spanish faina (fugazza), ravioli, gnocchi, canelones, pesto dressing and sorrentinos. In the Northwest region, the common dishes include the influences of pre-Hispanic cultures, such as Andes. This is the reason why in this region, taco or the native carob bean is consumed. The region is full with agricultural products: beans, tomatoes, pumpkins, chili peppers, avocados, tamales, humitas and the exotic quinoa and kiwicha. These aliments are used for pastes (almond paste – marzipan), maize cake or stews. In the Northeast, there is a lot of yerba, used for the yerba mate, locally known as caa. Dishes mainly include rice, freshwater fish, la mandioca, tapioca (chipa and chipaca), beyu, milk puddings and fish like: surubi, pati and boga. In Patagonia, people eat Italian dishes: pisas and gnocchi, plus the local specialties like torta negra, Chubut chase, bilberry desserts, lenga and calafate sweets.
There are some meals which are eaten all throughout Argentina: dulce de leche, empanadas and the traditional drink, empanadas. Copyright Recipes WIki