Travel Reference
In-Depth Information
Patagonia and Tierra
del Fuego
Many specialties of the south,
such as fine lamb, were
introduced by colonists. Cured
meats are popular and, in most
Andean regions, platters of
venison and wild boar are typical
appetizers. The huge coast is the
source of culinary riches such as
centolla
(spider crab), hake and
shrimp dishes, and paellas. In
Chubut, the Welsh community
serves scones and
torta
galesa
(fruit cake) in colorful teahouses.
Preparing an
asado
for hardworking and hungry gauchos
llama. There is superb trout in
the rivers of the Córdoba
sierras, and the German
colonists brought a taste for
cured meats with them - often
washed down with beer from a
local microbrewery. Traveling
farther north, visitors are more
likely to be offered pre-
Columbian staples such as
tamales
(corn wraps, stuffed
with ground meat and onion)
and
humitas
(steamed corn
wraps sometimes containing
cheese). Quinoa is starting to
appear on menus promoting
regional cuisine. Desserts often
feature local conserves, made
from
cayote
(sweet pumpkin)
and
tuna
(prickly pear), perhaps
served with goat's cheese or a
mild cow's milk cheese.
and capybara, the latter
considered an acquired taste, is
served in some rural eateries.
The subtropical climate
promotes an abundance of
fruits, and fruit-based sauces
accompany meat and fish
dishes.
Mandioca
(cassava) is
used instead of wheat for
empanadas, and rice, grown
across the wetlands, is often
served in place of potatoes.
ON THE MENU
Alfajor
Cookie sandwich filled
with
dulce de leche
(caramel)
or chocolate.
Empanadas
Semicircular savory
stuffed pastries.
Matambre
Pork flank or skirt
steak, usually grilled.
Medialuna
Sweet croissant
served in cafés.
Milanesa con papas fritas
Veal
or chicken schnitzel with French
fried potatoes.
Ñoquis
Potato dumplings
traditionally eaten on the 29th of
the month.
Pulpo a la Gallega
Octopus in
oil with hot red pepper and
coarse salt, usually served with
potatoes in the Galician style.
Ubre
Cow's udder - only to be
found on the most gaucho-
friendly menus.
The Northeast
This is the region for grilled fish
such as
pejerrey
, dorado, and
surubí.
The meat of the caiman
Fresh trout caught in the clear waters of
the Córdoba sierras
Cazuela de Mariscos
, a dish of
Spanish origin, is made with
mussels and clams, baked in
herb tomato sauce.
Locro
, a stew of beans, pork,
potato, corn, and squash, is
traditionally eaten on May 25 -
Independence Day.
Flan
is a light crème caramel
dessert to which Argentinians
often add whipped cream or
dulce de leche
.
