Argentina cuisine. The cuisine of Argentina. See what is cooking in Buenos Aires

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Argentina Cuisine

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.
The Spanish influence is visible in Argentinian tortillas, which are made of potato, rather than corn or flour, as is used in countries that follow the Mexican tortilla tradition. However, haute

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.
Argentines partake in a tradition called a sobremesa, a word that fails to have an English equivalent. The literal meaning is "on the table," and it refers to time spent lingering at the table in conversation, following a meal. It is a time for friendly or serious discourse.
Breakfast tends to be light in Argentina, while lunch and dinner are both hearty meals, even though dinner is served late, usually after 9:00 P.M. Perhaps because of the weight of these meals, sleeping often takes place afterward. Many people observe a siesta after lunch, and the work hours in some towns and even some of the larger cities reflect this tradition, with businesses closing shortly after noon and reopening at 3:00 or 4:00 PM.

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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.


 

 

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