Argentine Cuisine

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ARGENTINE Cuisine

• The foods of Argentina

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About

• Argentine cuisine is more than just red meat and
  red wine!
• The cuisine is influenced by the countrys
  agricultural production. Argentina is a major
  producer of
• Soybeans
• Corn
• Wheat
• Fruit (including grapes)
• Yerba Mate
• Beef
• Much of the population is descended from European
  immigrants and the cuisine reflects Spanish and
  Italian heritage.

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Asado

• Argentina consumes more beef per capita than
  anywhere else in the world!
• Much of the beef grown in Argentina is grass fed
  and is of very high quality.
• Asado (pictured right) is the countrys national
  dish and may include
• Various cuts of beef
• Chorizo (sausages)
• Morcillas (blood puddings)
• Pollo (chicken)
• Other meats or organs

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Marinades and chimichurri sauce

• Marinades and sauces to accompany beef are very
  common.
• Adobos (marinades) can be either dry or liquid
  and are often made of oils, vinegars and various
  spices.
• Adobo criollo is a popular marinade.
• Chimichurri is almost always served with beef.
  It is a mixture of garlic, parsley, onion,
  vinegar and spices. It can be made at home or
  purchased in jars or dry mixes.
• Chimichurri can also be used as a marinade or as
  a sauce for vegetables.

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Pucheros / Beef Stews

• Pucheros are a traditional dish with a Spanish
  heritage.
• There are many regional and seasonal variations
  but an Argentine Puchero will normally share
  these elements
• The main ingredient is usually beef, but there
  are Pucheros of chicken and pork.
• Pucheros include an assortment of vegetables that
  vary depending on the region or the season.
• The Puchero will be eaten the day it is made and
  never kept.
• Leftovers will be repurposed for another meal.
• The taste will be mild and not include spicy,
  pungent or strong flavored ingredients.

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Empanadas

• Argentine Empanadas are turnovers filled with
  meets, cheeses or both. Common fillings are
• Carne (ground beef)
• Pollo (chicken)
• Camarones (shrimp)
• Pescado (fish)
• Queso (cheese)
• Humitas (corn mixture)
• Jamon (Ham)
• Empanada delivery services are common in Buenos
  Aires like pizza is delivered in the United
  States.
• Empanadas are served al horno (baked) or frito
  (fried) and can be served as appetizers or as a
  meal.

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Pasta

• Noodles and pasta figure prominently into the
  Argentine diet.
• Fresh pasta prepared at home and noodles
  purchased at the store are both common.
• Pasta is enjoyed both at home and at restaurants.
  
• Pizza and pasta are almost as common as beef and
  represent a major influence of Italian cuisine on
  the local fare.
• Common pasta dishes include
• Fideos (unfilled pasta such as spaghetti,
  vermicelli and rigatoni)
• Tarraines (stuffed pasta)
• Baked Noodles
• Gnocchi
• Fillings for pasta can include spinach, ricotta
  cheese, beef and chicken, and the sauces are
  often tomato or cream based.

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vegetables

• In Spanish, verduras typically means green leafy
  vegetables, but in Argentina this term applies to
  all kinds of vegetables, even peas and legumes.
• Vegetables are commonly served boiled with an
  oil, vinegar and salt dressing.
• Alternatively vegetables are sautéed in oil with
  nutmeg and garlic or served with creole or white
  sauces.
• Common vegetable dishes include
• Potato and green been salad Potato and carrot
  salad Potato and sweet potato salad.
• Vegetable dumplings
• Russian salad
• Artichoke in tomato sauce
• Sauteed chards
• Eggplants
• Carrots with white sauce
• Fried Squash
• Asparagus in mustard cream

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Yerba Mate

• Yerba mate is a tea that is popular in Argentina,
  Uruguay and Brazil.
• The caffeine content of Yerba Mate is less than
  that of coffee and the drink is often compared to
  green tea.
• The leaves and stem of the llex paraguarinsis
  tree are used in the preparation of yerba mate as
  a beverage.
• The finely cut leaves and stems are served in a
  shallow gourd and sucked through a metal straw
  called the bombilla.
• Yerba Mate is not just a drink it is social and
  meant to be shared.
• It is not uncommon to see friends sharing gourds
  of Yerba Mate as they enjoy each others company
  at a plazita, park or in their homes.

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Postres / Desserts part 1

• A key ingredient of Argentine desserts is dulce
  de leche.
• Dulce de Leche is a caramel-like sauce that is
  made from slowly heating sweetened milk.
• Common dessert offerings in restaurants are flan
  con dulce de leche and panqueques con dulce de
  leche (crepes with dulce de leche).
• Panqueques con dulce de leche are pictured to the
  right.

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Postres / Desserts Part 2

• Argentine Alfajores are popular desserts as well.
  
• Alfajores come in a variety of forms but they
  always consist of two cookies with either dulce
  de leche or jam filling between the cookies.
• Havanna and Cachafaz are the two most prominent
  Argentine brands.

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Additional Resources

• For additional information see our article on
  Argentine Cuisine.
• Browse our selection of Argentine Foods.
• Check out our blog for recipe ideas.