Native Food From Argentina

Today, I would like to talk about the flavors of my country Argentina. Argentina offers a diverse cuisine due to its multicultural influences.

To begin with, we should divide the country in four regions. Today, I will introduce the first one which is the central region, the land of the gaucho, and even though there is not much heritage left, we can still appreciate the asado, dulce de leche, mate and torta frita (fried cake). If we combine that with our Italian heritage then we will realize that pasta, pizza, especially the pizza canchera (only tomato sauce, condiments and coldly served), stuffed pizza, and stone-baked pizza are part or our culinary heritage.

The milanesa (breaded steak) is served in different forms such as stuffed, plain or a la napolitana; topped with tomato sauce and mozzarella cheese; and, by the way, it has nothing to do with Naples in Italy.

From Spain, we have inherited, among other recipes, the cocido, a stew-like dish that have become our traditional stew that firstly came to represent the food people with scarce resources would consume, and with the passing of time it became a traditional dish liked by every social class.

We should not forget about our native meat that the gaucho used to eat before the arrival of the Spaniards, and with the introduction of pork, cattle and sheep the rhea meat, a typical animal of this land, appeared, and with it, exquisite dishes started to be made. Little by little our native meat cuts started to gain the place it deserves to have.