Argentina cuisine. The cuisine of Argentina. See what is cooking in Buenos Aires
If you ask an Argentine
what his or her favorite dish is, the answer will likely be steak. Due to the large amounts of grazing land that exists in the geography that comprises the Argentinean territory, beef and cattle are historical diet staples. However, European foods-mainly Spanish and Italian-also predominate due to historical cultural influences, and an Argentine's second choice will often be a bowl of pasta. Pizza is as popular as other forms of pasta in Argentina.
Argentinian cuisine sometimes veers more toward the meso-American, with a tendency from the master chefs to return to provincial cuisine and use bold and intense spices.
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Argentina is also known throughout the world for its lean beef
usually served as an asado-which means grilled. Various cuts of beef, organs, and pork, chicken and lamb are often cooked over medium heat on charcoal grills, so that the meat is rare and juicy on the inside, while the skin is crunchy and well done. While annual meat consumption was estimated to have reached its peak in the 19th century in Argentina at 180 kg per capita, the average per capita intake of meat is currently 100 kg-still much higher than in most other countries.
Chimichurri sauce is the most typical condiment served with meat.
An extremely garlicky mixture, it also contains parsley, peppers, onion, oregano, tomato, vinegar and red wine. Because of the Italian and slight Middle Easter influences, Argentinian cuisine is often lumped under Mediterranean cuisine. However, these days that connotes a diet low in starches, and Argentina is one of the world's largest wheat and corn producers-thus making it a large producer, and consumer, of bread.