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The great immigratory waves consequently imprinted a large influence in the Argentine cuisine, after all Argentina was the second country in the world with the most immigrants with 6.6 million, only second to the United States with 27 million, and ahead of other immigratory receptor countries such as Canada, Brazil, Australia, etc. [5] [6]
Name Image Region Type Description Chimichurri: Cold sauce sauce used for grilled meat, and marinate fish, and other white meats. It contains: parsley, garlic, salt, peppercorn, chili pepper flakes, oregano, green onion, olive oil, vinegar, lemon juice (fresh) and water.
Rogel is considered a classic, and a wedding cake favourite. [4] Tortas fritas Flour, animal fat, eggs, water, oil Fried dough dusted with sugar. Of German origin, they were brought to Argentina mainly by the Spanish and Arabs. It's traditionally accompanied with the consumption of mate. [5] Zabaione (sambayón) Egg yolks, sugar, a sweet wine
العربية; Azərbaycanca; Беларуская; Беларуская (тарашкевіца) Български; Català; Cebuano; Cymraeg; الدارجة
The Guaraní, who lived in the northeast, were hunter gatherers. Spanish settlers came to Argentina in 1536 [2] and introduced cattle to the Pampas, which would have a profound effect on the cuisine of Argentina. [3] Throughout the 19th century, millions of immigrants arrived to Argentina. Most were from Italy and Spain.
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Argentine pizza is a mainstay of the country's cuisine, [1] especially of its capital Buenos Aires, where it is regarded as a cultural heritage and icon of the city. [2] [3] [4] Argentina is the country with the most pizzerias per inhabitant in the world and, although they are consumed throughout the country, the highest concentration of pizzerias and customers is Buenos Aires, the city with ...
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