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Argentine cuisine. Asado in preparation. Beef is a key component of traditional Argentine cuisine. In 2019, Argentina was the 4th largest producer of beef, with a production of 3 million tons (only behind the USA, Brazil and China).
Argentine cuisine is described as a blending of cultures, from the Indigenous peoples of Argentina who focused on ingredients such as humita, potatoes, cassava, peppers, tomatoes, beans, and yerba mate, to Mediterranean influences brought by the Spanish during the colonial period. This was complemented by the significant influx of Italian and ...
Asado (Spanish: [aˈsaðo]) is the technique and the social event of having or attending a barbecue [1] in various South American countries: especially Argentina, Brazil (Rio Grande do Sul), Chile, Paraguay, Peru, and Uruguay where it is also a traditional event. An asado usually consists of beef, pork, chicken, chorizo, and morcilla; all of ...
Meat, especially beef, is a staple of the Paraguayan diet. This is reflected in the Asado, a series of barbecuing practices and the social event that are traditional to Argentina, Uruguay, and Paraguay. The cuisine of Paraguay includes unique dishes such as sopa paraguaya, kiveve prepared using a pumpkin, also known as "andai", or Chipa Guasú ...
A traditional dish consists of fried egg, mashed potatoes, avocado, salad, and slices of fried chorizo. In Argentina, [29] Uruguay, Bolivia, Peru, Colombia and Venezuela, chorizo is the name for any coarse meat sausage. Spanish-style chorizo is also available, and is distinguished by the name chorizo español ('Spanish chorizo').
Picadillo. Picadillo (Spanish pronunciation: [pikaˈðijo], "mince") is a traditional dish in many Latin American countries including Mexico and Cuba, as well as the Philippines. It is made with ground meat (most commonly beef), tomatoes (tomato sauce may be used as a substitute), and also raisins, olives, and other ingredients that vary by region.
The term birria was originally the regional name given in Jalisco to what is known as barbacoa, meats cooked in a pit or earth oven, in other parts of México.Mexican chef and professor Josefina Velázquez de León stated that barbacoa has many variations or styles depending on the region of Mexico, and that birria was one style. [12]
Mexican cuisine [5] is a complex and ancient cuisine, with techniques and skills developed over thousands of years of history. [6] It is created mostly with ingredients native to Mexico, as well as those brought over by the Spanish conquistadors, with some new influences since then.