Argentina's Cuisine

Argentina’s Cuisine

Argentina is known the world over for its beef.  Arguably (particularly by Argentines), it is simply the best beef in the world.  But far beyond its quality considerations, beef is an integral part of the culture, something over 40 million Argentines enjoy nearly every day.  Just as tango, wine, and soccer are intertwined in Argentina’s cultural fabric, so is beef.  In fact, so much so that to think of the typical Argentine ‘asado’ (barbeque) as a simple meal, is the equivalent of referring to Evita merely as the wife of Juan Peron or to Diego Maradona merely as a soccer player.  The truth is that the ‘asado’ is much more than a meal; it is a near day-long social ritual, a deeply embedded tradition which serves to bring family and friends together.  But as wonderful as Argentina’s beef is, Argentina has much more to offer in terms of its cuisine.

Like in many other countries, Argentina’s cuisine developed as a blend of locally grown, indigenous foods and immigrant influences, particularly from Europe.  However, as opposed to much of Latin America, the European influence was probably more varied and comprehensive in the case of Argentina.  Italian immigrants have had a huge impact on Argentina as a whole, and this is clearly evident in all the Italian style dishes Argentines have adopted (and modified in many cases) and made part of their everyday diet.  Practically every conceivable type of pasta and pizza are commonplace throughout the country, and ingredients necessary for most any Italian meal can be found with ease.  Spain has also made its mark on Argentina’s culinary traditions in a big way.  Foods such the ‘tortilla de papa’ (an omelet with potato and onions), ‘flan’ (custard),  many stews, rice and seafood dishes, as well as the ever-popular ‘Alfajor’ (a shortbread biscuit often combined with chocolate) have their roots in different regions of Spain.  When it comes to bakery items, Germany’s influence on the Argentine palate becomes obvious.  Favorite pastries such as ‘facturas’ and ‘medialunas’ are German, as are ‘piononos’ as well.  France, with it’s more sophisticated and elaborate culinary offerings, has also had an impact on the local cooking scene, particularly in the major urban areas.  French baguette is present in every household.

Following are some local favorites you should look for while in Argentina:

Asado:  If you go to Argentina and don’t experience the asado, you might as well say you haven’t been there.  The asado usually includes many types of beef cuts and sausages.  While you can try an asado anywhere and anytime in Argentina, we recommend befriending a local and getting invited to his home for the full experience.  The whole preparation ritual is half the fun.  Enjoying the food with family and/or friends over a nice red wine completes the picture.  A quality soccer match on the living room TV is simply icing on the cake.

Choripan:  A grilled sausage tucked in a French baguette which is absolutely guaranteed to erase the term ‘hot dog’ from your vocabulary.

Fiambre:  Cold cuts usually served on a wooden board and often combined with cheese are the quintessential appetizer.  Few things go better with a nice bottle of wine.  

Dulce de leche:  This milk-based spread is very similar in appearance and texture to caramel, but less sweet and infinitely better.  Argentines baptize their young with it.  Not really, but they do put in on practically everything.  Once you taste it, you will want to do the same.

Empanadas:  This stuffed pastry is an Argentine favorite.  Stuffings vary by region and include different cheeses, meat, onions, hard boiled egg, and other ingredients. Sampling empanadas wherever you go is a good way to get a sense of the local flavors.

Gnocchi de Papa:  Potato dumplings.  While these two words are perhaps nothing to write home about, when you try them you will truly be transported to old Italy.  There are many variations and sauces to suit any palate and the recipes have all been handed down from the very first immigrants who got off the boat!  This is pretty much true of all the Italian dishes.  We could have also listed just about any other pasta (canelones, ravioles, etc.) but we think you get the picture.

Provoleta:  An inch-thick slice of provolone cheese grilled (until soft) as if it were a steak and seasoned with oregano and other spices.  So simple and so good you’ll wonder why you didn’t think of it.

Milanesa:  These thin breaded beef, veal or chicken filets are truly a staple of the Argentine diet.  They are commonly eaten with mashed potatoes but are also a favorite sandwich filler.  The milanesa napolitana version is topped with marinara sauce, mozzarella and even a slice of ham.  

Sandwich de miga:  These are crust-less white bread sandwiches which are often made in several layers.  Of course, ham and cheese are practically obligatory but they are also found with several other mouth watering ingredients.

Dulce de batata & dulce de membrillo:  Sweet potato (batata) & quince (membrillo) paste are local delicacies commonly enjoyed with cheese and bread or crackers.  The former is sometimes mixed with chocolate.

Mate:  A tea made from an herb called yerba mate.  This drink, also popular in other South American countries, is enjoyed by gauchos and city dwellers alike on a daily basis.  In fact, mate is so popular in Argentina it is part of the national culture.  Businessmen, kids and grandmothers all partake in the mate tradition.  Mate is usually sipped through metal straws out of hand crafted and artistically adorned cups.  What may be an acquired taste for some, is a sip of heaven for others.

As you might expect, there are regional differences in cuisine given the size of the country.  In the high and dry northwestern region where the cities of Salta and Jujuy are located, foods are more indigenous and in some cases more spicy.  Toward the north and northeast, which are more tropical in nature, influences from some of Argentina’s neighbors (Brazil and Paraguay) are more evident.  Ox meat and fish are more prevalent in the diet there than in other regions.  The central Pampa or plain is the main area for cattle ranching and thus beef is big in this region.  Rabbit and lamb are also common in the Pampa.  Finally, in the Patagonia sheep is the meat of choice.  Seafood is also popular in Patagonia and Tierra del Fuego.

We would like to make one final point about Argentina’s cuisine.  As mentioned earlier, Argentina has a large degree of European influence, particularly from Italy.  This old world influence has stressed the importance of family, home cooking, and down-to-earth traditions.  While Argentina has molded and adapted many European influences into its own culture, we cannot stress enough the importance that family recipes and eating at home has among Argentines.  The typical Argentine asado, which is at the core of the country’s cuisine, is just as much about the grilled meat as it is about the sharing and socializing.  To the visitor who experiences the sophistication of a world-class metropolis such as Buenos Aires with its European charm and modern accents, the Argentine appreciation for simplicity, family, and old-fashioned cooking may not be readily apparent.  Yet it is there.  Sure, you can dine in style just about anywhere from Iguazú Falls to the Patagonia and enjoy incredible meals in countless, beautiful restaurants.  However, to most Argentines the best food is had at home, among family.