Travel Reference
In-Depth Information
The Flavors of Argentina
Argentinians really do eat the best and biggest steaks on the
planet, and the
asado
(open-air barbecue) is an important
community ritual as well as a delicious feast. Other meats,
especially lamb and pork, are also integral to the national
diet, sometimes described as
cocina criolla
(Creole cuisine).
Fish is less popular, despite the extensive coastline and large
hake and squid reserves of the South Atlantic. A few vestiges
of the pre-Columbian kitchen have survived, and corn
(maize) remains an important ingredient in the kitchens
of the Andean Northwest.
Freshly picked corn
fare, cooked outdoors over a
wood fire and often served on
a
brasero
(coal-heated platter).
Provoleta
(grilled provolone
cheese) is also served, and
accompaniments include a
criolla
salad of lettuce, onions,
tomato, and piquant
chimichurri
(sauce of red
peppers, herbs, and garlic).
In winter, the favorite
traditional dish is a warming
stew called
locro
.
The Northwest
The cuisine of the Andean
Northwest often features grilled
goat's meat and, in specialty
restaurants, the meat of the
Provoleta
cheese
Chimichurri
sauce
Morcilla
(blood
sausage)
Beefsteaks
Rounding up a herd of cattle on
an estancia
Sausages
Salami, cheese,
and olives
Central Argentina and
the Pampas
The cattle-grazing heartland
is around Buenos Aires, and
some of the best beef is sold
to smart
parrillas
in the capital.
As well as prime cuts of beef,
most
parrillas
offer spicy pork
and blood sausages and a
range of
achuras
(offal) such
as sweetbreads, kidneys, and
tripe. An
asado
has the same
Criolla
salad
Some of the elements of a typical Argentinian
asado
Everyday Eating in Argentina
Street food and finger food are very popular in Argentina although
there are really only a few options - Argentinians remain largely
loyal to their local cuisine. Two iconic snacks are
choripán
(pork
sausage sandwich) and empanadas, savory pastries which can be
baked or fried and stuffed with anything from ground beef to corn
to plums and Roquefort. Café society is important in the cities, with
coffee accompanied by delicate sandwiches
de miga
(slices of ham
and cheese on crustless ultrathin bread), and sweet pastries. All
towns have cooks of Italian descent, and pizzas (often served with
a slice of
fainá
) are excellent. Almost everywhere visitors will see
locals tucking in to basic pasta dishes,
milanesas
(veal and chicken
cutlet), grilled hake,
criolla
salads, empanadas, and barbecued
meat. These are the staples of everyday Argentinian eating, and
they are usually delicious.
Pizza con fainá
is a cheese-
laden pizza accompanied by
slices of
garbanzo
(chickpea)
pancake called
fainá
.
