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The history of Argentine cuisine is rich and diverse. As a land that has experienced extensive immigration through many years, the country has benefited from numerous food influences. The diverse climate in the region, ranging from subtropical to subpolar, has also helped to considerably broaden the set of ingredients readily available.
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 ...
Churrasco. Pampas. meat dish. any cut of beef that is sliced slightly thin as a steak and grilled over hot coals or on a very hot skillet. Humita. Northwest. main or side vegetable dish. prepared with fresh corn, sautéed onions and some spices, depending on the region or taste.
The junction of the water flows marks the border between Brazil, Argentina, and Paraguay. Some points in the cities of Foz do Iguaçu, Brazil, Puerto Iguazú, Argentina, and Ciudad del Este, Paraguay, have access to the Iguazu River, where the borders of all three nations may be seen, a popular tourist attraction for visitors to the three cities.
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).
The Río de la Plata behaves as an estuary in which freshwater and seawater mix. The freshwater comes principally from the Paraná River (one of the world's longest rivers and La Plata's main tributary) as well as from the Uruguay River and other smaller streams. Currents in the Río de la Plata are dominated by tides reaching to its sources ...
Tierra del Fuego (/ tiˈɛərə dɛl ˈfweɪɡoʊ /, Spanish: [ˈtjera ðel ˈfweɣo]; Spanish for " Land of Fire ", rarely also Fireland in English) is an archipelago off the southernmost tip of the South American mainland, across the Strait of Magellan. The archipelago consists of the main island, Isla Grande de Tierra del Fuego, with an area ...
Paella valenciana is the traditional paella of the Valencia region, believed to be the original recipe, and consists of Valencian rice, olive oil, rabbit, chicken, saffron or a substitute, tomato, ferradura or flat green bean, lima beans (Phaseolus lunatus), salt and water. [6] The dish is sometimes seasoned with whole rosemary branches.