Cookbook:Cuisine of Argentina

Cookbook | Ingredients | Cuisines | South American Cuisines

Argentine cuisine is a fusion of European and indigenous culinary traditions. Much of Argentina's land is made up of rolling grasslands known as the pampas, which are well suited for raising cattle. This is why Argentine cuisine is known for its extensive use of beef.

Influences

The cuisine of Argentina is influenced by that of both the indigenous population and the large wave of European immigrants who arrived post-colonization. Colonists were largely from Italy and Spain, and this brought over a variety of dishes including pastas and bread products. Italian sweets are common. Indigenous populations, especially those of the northwestern provinces, have also contributed significantly—the term criollo/a is often used to refer to cuisines or dishes influenced by the indigenous and/or more rural culture. The prevalence of cattle-rearing has made meat, and especially beef and its products, a feature of Argentinian food. Notably, European influences on cuisine are most significant in urban environments, while indigenous South American cuisines remain more common in rural areas.

Characteristics

Meat

Meat is very prominent in Argentinian cuisine, due in part to the grass-fed cattle industry.

Asado is a traditional way of preparing meat by cooking it over an open fire, largely influenced by the gaucho cattle-rearers. A specialized grill called a parilla may be used. Asado criollo refers to a more rustic style practiced in the countryside that uses a wood fire. Asado con cuero is a very traditional style of asado that involves grilling beef with the hide over an asador grilling structure and a slow fire. Cordero patagónico al asador involves roasting a whole lamb over a fire, basting it with an aromatic mixture of herbs and garlic. Often asado meat is served with chimichurri, a garlicky herb sauce.

Milanesa refers to breaded and fried beef. Milanesa a caballo is served with a fried egg and french fries. Milanesa napolitana is topped with ham, tomato sauce, and melted mozzarella.

Stews

A number of Argentinian stews are eaten, influenced by both European and indigenous cuisines. Carbonada is a stew made with beef, potatoes, squash, corn, sweet potatoes, and other fruits and vegetables. It can be cooked inside a whole pumpkin or squash. Guiso carrero similarly combines meat and vegetables, including peppers, tomatoes, potatoes, corn, and garlic, and it additionally incorporates pasta or rice. Locro is a thick, traditional stew developed before European colonization, made with hominy, white corn, squash, beans, peppers, potatoes, pumpkin, and meats like sausage or asado. Chupín de pescado is a more delicate stew made of fish cooked with chopped vegetables, herbs, and wine.

Bread products

A variety of bread and bread-like products are eaten in Argentina. These can be made from wheat, corn, tapioca, chickpea, and more, and they include:

Empanadas: savory handheld pies filled with meat and vegetables
Tortas fritas: fried Argentinian biscuits
Fainá: chickpea-based herbed flatbread
Mbeyù: tapioca-based flatbread from the Guarani indigenous population
Fugazza: Argentine wheat-based flatbread, similar to focaccia, topped with onions
Tamales

Sweets

Alfajores: Sandwich cookies featuring tender shortbread and a variety of fillings, including dulce de leche.
Helado: Argentinian ice cream
Pasta frola de dulce de membrillo: Italian-influenced pastry made with a shortbread crust and filled with quince paste
Bolas de fraile: dulce de leche-filled donut dusted with powdered sugar
Cubanitos: wafer pastries shaped into a tube and filled with a variety of sweets, including dulce de leche, chocolate, peanut, and other creams.
Rogel
Chocotorta
Pastafrola: fruit or jam tart

Beverages

Yerba maté: infusion of yerba maté leaves in water, drunk in special cups with a silver straw
El submarino: beverage consisting of hot milk with an added piece of chocolate
Licuados: blended milk and fruit beverages