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Another feature of Argentine cuisine is the preparation of homemade food such as French fries, patties, and pasta to celebrate a special occasion, to meet friends, or to honour someone. Homemade food is also seen as a way to show affection. [3] Argentine restaurants include a great variety of cuisines, prices, and flavours. [3]
A traditional dessert made of sweet potatoes. It is a sweet jelly, which resembles a marmalade because of its hard texture. It is often eaten with cheese, queso (Queso y Dulce). In some of the commercial versions of the food, chocolate is added to it. Dulce de leche: Milk, sugar
Argentine food writers (4 P) Argentine restaurants (3 P) B. Beer in Argentina (1 C, 3 P) Argentine drinks (2 C, 4 P) C. ... List of Argentine sweets and desserts *
The traditional cuisine consists of food from the Pipil people, with a European twist in most modern dishes. Many of the dishes are made with maize (corn). El Salvador's most notable dish is the pupusa , a thick hand-made corn flour or rice flour tortilla stuffed with cheese, chicharrón (fried pork rinds), refried beans or loroco (a vine ...
Asado (Spanish:) 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, Colombia, Paraguay, Peru, and Uruguay where it is also a traditional event.
The many plains on this continent make it rich for growing foods like cereals, potatoes and quinoa. In the Patagonia region in the south of Argentina, many people raise sheep and cattle. In Brazil, a traditional dish is feijoada, a stew consisting of beans with beef and pork. [citation needed] Rice and beans is also very common in Brazil. [4]
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A traditional pizza al molde in Buenos Aires, characterized by its thick, bready crust and large amount of mozzarella cheese. The most characteristic style of Argentine pizza—which almost all the classic pizzerias in Buenos Aires specialize in—is the so-called pizza al molde (Spanish for 'pizza in the pan'), characterized by having a "thick, spongy base and elevated bready crust". [3]