Argentina, the country with a vast diversity in terms of its heritage and food culture. The country has been super influenced by Spanish and Italian traditions when it comes to its own cult.
Argentineans’ day comprises four meals, starting with a simple meal breakfast, a normal lunch, and afternoon snacks followed by a grand dinner. Among these, dinner is the biggest meal and will be enriched with meats, pasta, and vegetables.
The country is renowned for its love for grilled dishes. Argentines visit local parrillas (restaurants or shops selling grilled cuisines) as often as they can.
At the same time, while speaking about grills, I would say you will be disappointed in Argentine parrillas only if you are the one who prefers spicy foods. They depend on spiciness only on a moderate scale.
Have you ever had a search about Argentinean cuisine that ended up in Asados? I would say that you can’t say ‘No’. Here reveals its unignorable significance in the Argentinean food cult. If you ask any Argentinean for a food suggestion no matter a kid or adult, you will.be suggested with a four-letter word- ‘Asado‘.
Asado is an Argentinean version of European (especially Spanish) barbecue. But in context, both are quite different. A steak of beef plays a major role in an Asado, which is being grilled on an apparatus called Parilla in low flame, and served with the chimichurri sauce.
Asado also refers to a traditional event with social or family gatherings where the barbecuing takes place in the limelight.
Empanadas are stuffed pastries based on their fillings, also the favorites of lunch and major attraction of Argentinean street food culture. Here also, the ‘ role of raw material’ plays by a slice of beef as a stuffing along with seasoned onions and cumin. Even though it is the most traditional form of empanadas, there are also health-conscious natives who would prefer empanadas made up of chicken, corn, cheese, or vegetables, in substitution with beef fillet.
Are you a hot- dog lover exploring Argentina? You can go for a choripan without a second thought. This street cuisine will never let your taste buds down. This Mediterranean version of sandwiches are easily available in every street parillas at every kerbside. According to foodies, serving this ‘bread-meat’ combination with chimichurri sauce will bring the ‘foodgasm’ for you.
Unlike the Mexican chorizo, Spanish chorizo is more of a smoky flavor and less spicy.
Here comes the Italian influence of Argentinean gastronomy. Provoleta is another dish that is generated from a ‘grill’. A simple dish, used as an appetizer.
During an Asado, a provolone cheese melts incompletely on a Parilla, followed by toppings of almonds and oregano, with the honey spill as well to blend smoky cheese and crunchy almond flavors perfectly.
Chimichurri is one of the most important things on an Argentine dining table. Did you notice that you’ve come across the word ‘chimichurri’ multiple times in the previous paragraphs? That’s because it’s an irreplaceable sauce for Argentines, comprising wine vinegar, garlic, olive oil and oregano, parsley, cilantro, red pepper, and cumin.
Dulce De Leche
Dulce de Leche, the attraction of Argentinean dessert cards. It is a caramelized milk made by heating cow milk. Characteristically, thick and creamy. In Argentina, the production of cakes, cookies, and sundaes are heavily influenced by Dulce de lache as an ingredient. Apart from the conventional form, Dulce de lache made from goat milk is also there, known as Cajeta.
Along with the Dulce de leche, alfajores brings the completion of an Argentinean meal for those who are really looking forward to desserts. Even Dulce de leche is used as an ingredient to make alfajores. Simply, it is a cookie- type sandwich with Dulce de leche or chocolate envelopes. The composition and taste of alfajores may differ from place-to-place in Argentina.
Torta frita, is more like an ambient food than a traditional one. In Argentina, if anyone is stuck at home and it’s raining, they would prefer to prepare torta fritas to kill the time and get the crunch. Here, flour, water, and a little bit of salt along with a few fats mixed together to form the dough. Then it is being pressed and stretched to the desired consistency convenient to make a roll, which is now ready to cut in round slices and also for boring a centrical hole by finger. Eventually, it will get fried either in fat or oil.