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Typical Argentine asado (grill). 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.
A common Argentine breakfast dish consisting of fried julienne potatoes, eggs, cheese and vegetables. [5] Sorrentinos: pasta A type of ravioli created by immigrants from Sorrento, Italy Vitel toné: meat dish cold, sliced veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna. It is considered a traditional Christmas ...
Argentine food writers (4 P) Argentine restaurants (3 P) B. Beer in Argentina (1 C, 3 P) Argentine drinks (2 C, 4 P) C. Argentine cheeses (5 P) Argentine chefs (1 C, 6 P)
Typical dessert that consists of one or more slices of cheese, accompanied by dulce de batata, dulce de membrillo, dulce de guayaba, among other variants. Rogel: Puff pastry, dulce de leche, meringue: A popular cake that is the Argentine variant of the French pastry mille-feuille. [3]
A picada (pronounced; from picar, "to nibble at") [1] is a typical Argentine dish usually served as a starter, although sometimes as a main course.Related to the Italian antipasto and the Spanish tapas brought by massive immigration, it consists of a serving of savory snack and finger foods.
The book detailed traditional Argentine cuisine with painstaking effort, chronicling over 300 recipes. [ 4 ] [ 5 ] Gonzaga's unabashed focus on traditional Argentine cooking (specifically, that of the gauchos and the rural working class) is credited with popularizing asado in Buenos Aires and among the Argentine upper classes, who until then ...
The high consumption per capita [7] shows that beef is profoundly integrated into traditional Argentine cuisine. However, as can be seen, beef exports are not an essential part of the Argentine economy. This is in large part because Argentina consumes most of its beef and the industry has been prevented from orienting itself to an export industry.
According to authors such as Victor Ego Ducrot, the Argentine locro became one of the Argentine national dishes during the Argentine War of Independence, and especially in the Gaucho War, when the gauchos who had fought in the ranks of the Army of the North then spread the typical stew of the Argentine Northwest in Argentina pampeana, litoral ...