A look at unique world of Argentinean food
Delectable mashup of Indigenous and colonial influences is soul-warming
By Juan Antonio (Oso) Oseguera
Argentine cuisine has its origins in the culinary traditions of the preColumbian Andean and Guarani civilizations, with later contributions from colonial gastronomy and significant influences from Italian and Spanish cuisine.
Beef is the main protagonist of Argentine cuisine and is accompanied by various salads, potatoes and rice.
Potatoes and sweet potatoes have been widely used since pre-Columbian times, especially as side dishes. These vegetables are commonly consumed mashed, although they are also fried, baked or grilled, wrapped in aluminum foil. Other vegetables widely used in the gastronomy of Argentina are tomatoes, lettuce, carrots and onions, mainly served in salads.
In Argentina’s gastronomy, dairy products have a significant influence, so it is common to find many preparations made with milk and its derivatives. Cheese is widely used, and there are eight types of cheeses typical of the country. Another dairy product commonly used in local pastries and desserts is dulce de leche, a regional product that is a must in most of the country’s delicacies.
Condiments are also widely used in Argentine cuisine. The most used spices are pepper, hot chiles, cumin and various herbs.
The taste of Argentina
Yanina Martinez, Argentina’s secretary of tourism promotion, highlighted the work of the Country Brand, the official brand of Argentina, during the presentation of the II Edition Binomico Congreso Gastronomico Iberoamericano late last year.
Martinez said: “We see gastronomy as something fundamental for tourism and that now, postpandemic, people choose gastronomy, leisure and enjoy this experience, as a feeling of well-being and to get out of this situation where there was an epidemic.”
Martinez also explained the integral gastronomy plan, on which they are working through Country Brand: “The plan is going to represent Argentine gastronomy as a differential attribute of our country and as a way to achieve the arrival of investments.”
It is a work “linked to the public sector, the private sector and the different areas related to the gastronomy chain,” Martinez said. “This activity at the world level is significant for the GDPs of the different countries. It represents a lot of work and the growing economy.”
A sampling of
Argentinean foods
Asado or parrillada: This common Argentinean food consists of beef and entrails cooked on embers.
Carbonada: A typical meal has its variants depending on the region.
Carbonada is usually served in a baked pumpkin, with a filling made of meat, pumpkin, corn, potatoes, tomatoes, rice and peaches.
Locro: This is a nutritious stew made from wheat or corn with beans, red sausage, pork, onion, tomato, hot bell pepper and paprika.
Empanadas: Savory pastries with different fillings (the most famous and consumed are the empanadas filled with meat or ham and cheese). Empanadas can be found fried or baked and with or without spice. The fillings vary according to the region.
Humita: A thick sauce based on corn, tomato, onion, milk, chiles and paprika. This preparation is distributed in chala leaves, forming a small package tied with strips of the same chala and boiled in salted water.
Tamales: This popular dish consists of a corn dough filled with meat like beef or chicken, wrapped in shallots and boiled.
Choripan: A type of chorizo sandwich, usually seasoned with chimichurri.
Milanesa a la napolitana: Breaded and fried meat smothered with tomato sauce, cheese and oregano, usually accompanied with french fries.
Typical beverages
Mate is an herbal infusion of Guarani origin prepared with yerba mate leaves that can be consumed any time of day throughout the country. The drink can also be created as tea, in this case, called mate cocido.
Among the most consumed alcoholic beverages in the country is wine, mainly produced in the mountainous provinces. Among the most outstanding Argentine wines is Malbec. In Argentina, there is also a large consumption of beer, with its variants: blonde, black, draft and others.
Coffee consumption is notably high. This drink, introduced by Spanish colonizers, is usually drunk as a snack or after meals.