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Cuisine of Argentina

The cuisine of Argentina is distinctive in South America because of its strong resemblance to Spanish, Italian, French and other European cuisines rather than the other Latin American cuisines.

Another determining factor in Argentine cuisine is that the country is one of the world's major food producers. It is a major producer of meat (especially beef), wheat, corn, milk, beans, and since the 1970s, soybeans. Given the country's vast production of beef, red meat is an especially common part of the Argentine diet. Historically, Argentine annual consumption of beef averaged 100 kg (220 lbs) per capita,National Geographic Magazine. March, 1958. approaching 180 kg (396 lbs) per capita during the 19th century; consumption averaged 67.7 kg (149 lbs) in 2007. Similarly, the enormous quantities of domestically-harvested wheat have made white bread (made with wheat flour) the most commonly found on the table, the wheat-based Italian dishes popular, and Argentine pizza use more dough than Italian pizza.

Besides some regional disparities addressed in this article, there exist at least two other comparisons which are important in understanding Argentine cuisine: the first distinguishes a cuisine that is essentially urban and cosmopolitan (highly influenced by the "globalization" of food and eating patterns) from a more traditional, idiosyncratic rural cuisine. The second comparison is made on the basis of socioeconomic differences.

While certain foods can be found in all corners of the country one can map out four broad culinary regions based on major trends.

Typical foods

Argentines are famous for their high protein diet, particularly beef. Grilled meat from the asado (barbecue) is a staple, with steak and beef ribs especially common. Chorizo (pork sausage), morcilla (blood sausage), chinchulines (chitterlings), mollejas (sweetbread), and other parts of the animal are enjoyed. In Patagonia, lamb and chivito (goat) are eaten more than beef. Whole lambs and goats can be seen on the asado. Chimichurri, a sauce of herbs, garlic and vinegar, is often used as an accompaniment (most Argentines have a relatively delicate palate and do not include chili in their version of chimichurri).

Breaded and fried meat (schnitzel) milanesas are used as snacks, in sandwiches or eaten warm with mashed potatoes puree. Empanadas small pastries of meat, cheese, sweet corn and a hundred other varieties are a common sight for parties, starters and picnics across Argentina. Another variation is the "empanada gallega" (Galician empanada), which has a round shape and is more like a big, round meat pie made mostly of tuna. Vegetables and salads are important too for Argentines, even beyond the fried or mashed potato. Tomatoes, onions, lettuce, eggplants, squashes and zucchini are common sides.

Just as much as beef, Italian staples, such as pizza and al dente pasta, are eaten. Fideos, Tallarines, noquis, ravioles and canelones can be bought freshly-made in many establishments in the larger cities. Italian-style ice cream is served in large parlours and even drive-through businesses.

In Chubut, the Welsh community is known for their teahouses, with scones and Torta Galesa, rather like Torta negra.

Sandwiches de miga are delicate sandwiches made with crustless buttered white bread, very thinly sliced cured meat and cheese and lettuce. They are often purchased from entrepreneurial home cooks and consumed for a light evening meal.

Argentine food also reflects its European roots and sometimes tend to vary in certain reigions then in others.

A sweet paste, dulce de leche is another national obsession, used to fill cakes and pancakes, spread over toasted bread for breakfast or as an ice cream flavour. Alfajores are shortbread cookies sandwiched together with dulce de leche or a fruit paste. The "policeman's" or "truck driver's" sweet is cheese with quince paste or dulce de membrillo. Dulce de batata is made of sweet potato/yam: this with cheese is the Martin Fierro's sweet. Apples, pears, peaches, kiwifruits, avocados and plums are major exports.

A traditional drink of Argentina is an infusion called mate . The dried leaves and twigs of the yerba mate plant (Ilex paraguariensis) are placed in a small cup, also called mate, usually made from a gourd, but also bone or horn. The drink is sipped through a metal or cane straw called a bombilla. Mate can be sweetened with sugar, or flavored with aromatic herbs or dried orange peel, to hide its bitter flavour. Hot water is poured into the gourd at near-boiling point so as to not burn the herb and spoil the flavour. At family or small social gatherings, one mate may be shared by the group, with the host preparing the mate to the preference of each guest. When one guest is finished, the mate is returned to the host, who will then prepare a mate for another guest. This is considered an important social ritual. Mate cocido is the same leaf, which rather than brewed, is boiled and served, as coffee or tea, with milk or sugar to taste.

Other typical drinks include wine (occasionally mixed with carbonated water known as soda); tea and coffee are equally important. Quilmes is the national brand of pale lager, named after the town of Quilmes, Buenos Aires, where it was first produced.

Regional differences

Argentine Cuisine is heavily influenced by its European roots. Asado, dulce de leche, empanadas and yerba mate are found throughout Argentina. In many parts of the country food is prepared differently and different kinds of foods are made this includes to a smaller degree food from pre-Columbian times like in the Northwest.

Central region and las Pampas

This region consists of the provinces of Buenos Aires, Cordoba, Santa Fe, La Pampa, part of Entre Rios, and all of the city of Buenos Aires. It is also a crucial center of cattle production for Argentina and is thus the origin of the quintessentially Argentine dishes asado (barbecued beef) and dulce de leche. It is here that red-meat-based foods are combined with white meat, dairy products and pasta, producing a high-protein diet.

In addition to the aforementioned asado and dulce de leche, other dishes that typify the region are milanesas , or breaded meats. A common dish of this variety is the milanesa napolitana . Milanesa napolitana known elswhere as "schnitzel parmiagana" is locally claimed as an Argentine innovation despite its name and consists of breaded meat with cheese, tomatoes and in some special cases, ham. In addition to roast beef, bifes, and churrascos, a visitor to the central region will find many dishes of Spanish and Italian origin that have been incorporated into Argentine cuisine and, in the case of the Italian staples, heavily modified from their original forms.

Pizza (locally pronounced pisa or pitsa), for example, has been wholly subsumed and in its Argentine form more closely resembles Italian calzones than it does its Italian ancestor. Typical Argentine pizzas include pizza canchera, pizza rellena (stuffed pizza), pizza por metro (pizza by the meter), and pizza a la parrilla (grilled pizza). While Argentine pizza, derives from Neapolitan cuisine, the Argentine fugaza/fugazza comes from the focaccia xeneise (Genoan), but in any case its preparation is different from its Italian counterpart, and the addition of cheese to make the dish (fugaza con queso or fugazzeta) is an Argentine invention.

Faina is a type of thin bread made with chickpea flour (adopted from northern Italy). During the 20th century, people in pizzerias in Buenos Aires, Rosario or Cordoba have commonly ordered a "combo" of moscato, pizza, and faina. This is a large glass of a sweet wine called moscato (muscat), plus two triangular stacked pieces (the lower one being pizza and the upper one faina). Despite both pizza and faina being Italian in origin, they are never served together in that country.

Nevertheless, the pastas surpass pizzas in consumption levels. Among them are tallarines (fettuccine), ravioles (ravioli), noquis (gnocchi), and canelones (cannelloni). They are usually cooked, served, and consumed in Argentine fashion, called al-uso-nostro, a phrase of Italian origin.

For example, it is common for pasta to be eaten together with white bread ("French bread"), which is unusual in Italy. This can be explained by the low cost of bread and the fact that Argentine pasta tends to come together with a large amount of tuco sauce (Italian suco "juice"), and accompanied by estofado (stew). Less commonly, pastas are eaten with a sauce of pesto, a green sauce based on basil, or salsa blanca (Bechamel sauce).

Sorrentinos are also a local dish with a misleading name . They look like big round ravioles stuffed with mozzarella, ham, and sometimes ricotta too.

Polenta comes from Northern Italy and is very common throughout Argentina. But unlike in Italy, this cornmeal is eaten as a main dish, with sauce and melted cheese.

Spanish influences are abundant: desserts like the churros , flan,

ensaimadas (Catalan sweet bread), and alfajores are all descended from Spain. Main dishes such as the tortillas , nearly all kinds of stews known as "guisos" or "estofados", arroces (rice dishes such as paella), and fabada (Asturian bean stew). All of the guisos and pucheros (stews) are of Spanish origin. Argentine preparations of fish, such as dried salt cod (bacalao), calamari, and octopus, originate from the Basque and Galician regions.

Empanadas, though typically South American, have a Moorish origin (they derived from the West Asian lahmayim and fatay), and can be also traced to the Galician empanada.

Germanic influence has impacted Argentine food as well, particularly sweet dishes. The pastries known as facturas are Germanic in origin: croissants, known as medialunas, are the most popular of these, and can be found in two varieties: butter- and lard-based. Also German in origin are the "Berlinese" known as bolas de fraile ("friar's balls"), and the rolls called piononos. The facturas were re-christened with local names given the difficult phonology of German, and usually Argentinized by the addition of a dulce of leche filling. In addition dishes like Chucrut (Sauerkraut) have also made it into mainstream Argentine cuisine. Most of the names given to bakery and pastry elaborations such as 'facturas' are designed to be contemptuous of Church or State institutions, as well as management, partly a legacy of the anarchist or socialist tendencies of bakers' unions during the early 1900s.

Not much is left of the gaucho food, except asado, dulce de leche, mate (the yerba mate infusion), tortas fritas, and arroz con leche (rice pudding).

The scene was different until the first half of the 19th century. Lucio V. Mansilla in his Memorias records that in the cities of Buenos Aires province common foods were quibebe, mazamorra as a dessert, chancaca , the pacu fish, surubi, sabalo, asados(roasts) etc.

When the Salta-born Juana Manuela Gorriti wrote her book La cocina eclectica (Eclectic Cuisine) in the last years of the 19th century, already a large part of the Argentine preparations mentioned in this book were forgotten among the people of the Central region and the Pampas. It was precisely in this era that the great innovative influx of Italian immigrants and Italian food occurred. The aforementioned L.V. Mansilla noted the existence of ravioles in principal cities of the Rio de la Plata basin around the 1880s; Jorge Luis Borges said that "the first time" that he came to know ravioli was at the beginning of the 20th century, while very young, at the home of Italian immigrants whose son invited him.

In the rural areas of the Pampas corresponding to la Pampa Humeda, principally in the center and south of Santa Fe, center, east and south of Cordoba and north Buenos Aires, sausage preparations such as salames (salami), bondiolas, codeguines, salamines, etc. are very common.

The preparation of ham is inherited as much from the Spanish jabugos as from the prosciutti of Parma (Italy). The most famous Argentine hams are probably the jamones serranos (Serrano hams) from Sierras de Cordoba and environs.

Though many Italian and Spanish immigrants came from coastal areas, and despite the fact that Argentina is rich in marine resources, the level of fish consumption has been relatively low. The main explanation of this phenomenon was the abundant availability of beef and poultry (mainly chicken) and that these types of meat are more filling than most fish and shellfish; the most common preparations of fish have been simple escalopes of fillet of merluza and chupines. Although since the second half of the twentieth century the percentage of practicing Catholics has steadily declined, and although in 2005 they may account for only 20 percent of the total population, many of the festivities and dishes associated with their tradition have remained visible.

Christmas (Navidad) on Christmas it is traditional to eat oven-roasted pork or, less commonly, duck, accompanied by turrons, and pan dulce that is directly derived from Milanese panettone. For Easter they eat Easter eggs, whereas during the Semana Santa or days leading up to Easter the Catholic teaching is to avoid meat except for fish. During this time a typically eaten food is empanadas de vigilia, which are empanadas principally filled with tuna, and guisados with bacalao (cod).

Wine production in this part of Argentina is qualitatively and quantitatively inferior than that in the Northeast and the Cuyo; nonetheless, there are some interesting wines: in the colonial era, famous wines were made by the Jesuits in Alta Gracia (in the Sierras de Cordoba), and since the end of the 19th century notable wines have come from Caroya, also in the province of Cordoba though not in the sierra but the piedemont of the Cordoban pampa. Also, this region has grown and produced wines in the humid region called "La Costa", which is to say the area around the river Parana and the river La Plata from the city of Santa Fe to the adyacencias of La Plata; on the other side of the Rio de La Plata, in Uruguay, they produce higher quality wine, principally in Juanico.

The region is a center of dairy production (although it was harmed by the rural movement towards soy products during the 1990s and 2000's. Although this high level of dairy production does not include an entire line of regional cheeses, there are a few, including queso Mar del Plata and queso Colonia ( cheese of the Colonia City). . Also originating in this zone, as its name indicates, is queso Chubut; during the twentieth century, the southern province of Buenos Aires was an important producer of this cheese. Argentine pizzas tend to be prepared with musarela, a cheese which imitates the Italian mozzarella , and with noodles and pasta (including polenta) covered with grated parmesan or reggiano.

A cheese of Italian origin much appreciated in Argentina (and often eaten together with asados) is provolone, though for the most part during the 20th century Argentines have preferred cheeses of the French type, and good Argentine cheeses are often imitations of French Cheeses.

Northwest region

The Northwest region includes the provinces of Jujuy, Salta, Catamarca, La Rioja, Tucuman and the west of Santiago del Estero.

The cuisine of this region shows more influence from its prehispanic cultures in the Andes Mountains than in the rest of the country; in fact the historical centers of the provinces of this region are located in Andean areas, with the exception of Tucuman, Santiago del Estero. Although, still the primary influence is by European foods.

In agriculture, in addition to potatoes and corn, one finds many varieties of indigenous vegetables: quinoa and kiwicha prosper in the least humid zones, while in more humid areas, beans, tomatoes, pumpkins, chile peppers, avocados, and chayote abound.

Non-native plant species are also cultivated in the northwest region, including grapes, olives, nuts, peaches, pears, onions, garlic, and plums.

In the most humid areas, there is a large production of sugar cane, lemons, plantains, and oranges. Apples do well in the coldest areas.

From this we can infer that, traditionally, this region has had a great foundation for a great variety of dishes. Generally what stands out are the tucumanas and saltenas, stuffed with meat or humita.

Another typical dish of the region (and available throughout the country) is a type of succulent stew prepared mostly with corn grains: el locro. In truth, there are many varieties of locro, including huascha locro and locro pobre.

On the other hand, in this area the preparation of tamales and humitas in corn husks is common.

Other culinary specialties of this region are almond paste (marzipan), dried peaches, maize cake, pork stew with corn, steak, cheap stew, meat stew and eggs quimbos; as well as potato cake, although this last one is often made in other areas of Argentina in recent times.

While nearly all the provinces in the region (except for Tucuman and Santiago del Estero) produce wines that in most cases have won worldwide acclaim, among the wines one must mention at least one that is exclusively Argentine: torrontes, a fragrant white wine with a fruity flavor, produced in the Calchaquies Valleys. Among vintners producing torrontes, the most famous is Cafayate. In the north, as well as in Tarija, liquors (aguardientes) are made from grapes or distilled from wine, such as singani, or others similar to Chilean pisco.

Mention has already been made of the carob tree, whose bark is used to make artisan foods and drinks: a type of bread called patay and a type of bear called aloja.

Northwest Argentina is a territory that produces a great variety of sweets, some of which are consumed in massive amounts in other parts of the country: dulce de batata and dulce de membrillo. These are used, together with queso fresco, in the desserts known as fresco y batata and postre vigilante, very common in most parts or Argentina.

More restricted to the northeast are chanar fruit and pears, and the sweets of molasses and cayote marmalade. Another simple dessert typical of northeast Argentina is goat cheese with honey.

The Cuyo region

The Cuyo region includes the provinces of San Juan, San Luis and Mendoza. , reunites gastronomics elements of the Central region and Northwest region. The Cuyo standing by the greats productions of wines and fruits of temperate clima like apples, pears, peachs and grapes.

However, the great majority of Argentines prefer French-style wines (including sparkling wines like champagne). This taste is found in the higher economic strata, where the purchasing power is greatest, and as a consequence, native, Italian, and Spanish wines all play second fiddle to French wines in Argentina.

Of the Italian-style wines produced in Argentina, the most outstanding imitate the Chianti; of those in the Spanish style, the best-known are called carlon.

See also: Argentine wine

In certain parts of Argentina and certain socioeconomic classes there is a preference for artificially sweetened wines known as abocados , a taste derived from vinos de misa (principally one known as mistela), which can be better understood if one remembers that the first grapevines for wine were planted in Argentina at the start of the 16th century precisely to be used in Roman Catholic communion.

Northeast region

The region includes the provinces of Corrientes, Chaco, Misiones, Formosa, and most of Entre Rios, the north of Santa Fe, and the east of Santiago del Estero.

Four principal foods characterize the nourishing productions of this Argentine region: la mandioca, rice, freshwater fish, and mate.

This area of Argentina provides yerba mate to the rest of the nation, and even to neighboring states. The two provinces of Corrientes and Misiones are the principal producers of yerba. As the main producer of yerba mate, the mate drink is most popular in this area. In the Northeast, mate is sometimes mixed with cold fruit juices (called Terere), or even with spirits.

Mandioca cassava and many dishes of Northeast Argentina are identical or very similar to those of Paraguay and of Santa Cruz de la Sierra. Common foods include varieties of home-style breads , some made with mandioca flour, and tapioca. Varieties of tapioca called chipa and chipaca spread throughout Southern cone due to internal migrations. Mandioca is also the base for the dish called beyu (also known as mbeyu or mveju). Empanadas are also made here with Mandioca flour instead of traditional wheat flour. Rice is widely available and is often used in the filling of empanadas. In the Entre Rios province it is also possible to find empanadas filled with milk pudding.

The abundance of rivers, streams, and lagoons makes fish common to the northeastern diet. Among the fish commonly eaten are pacu, dorado, surubi, mandiyu, manguruyu, pati and boga. They can be roasted, served with rice stews or in empanadas.

Carpincho (capybara) and yacare meat were common before the arrival of the Spanish conquest, and can still be found. The carpincho is sometimes cooked by placing hot stones inside the dead animal.

Fruit production is also widespread, and fruit is a component of various desserts and beverages. The horticultural fruits are oranges, bananas, watermelons, avocados, grapefruits, tangerines, and pineapples.

Palm trees are found in this region, and the palmitos (palm hearts) are nowadays eaten all over Argentina, usually with Salsa Golf, a mix of ketchup and mayonnaise.

Patagonia and Tierra del Fuego

This region consists of the provinces of Chubut, Neuquen, Rio Negro, Santa Cruz, and Tierra del Fuego, and Antarctica.

Here, one can encounter asados (roasts), dulce de leche, empanadas, and the intake of infusions of yerba mate (although it often has to come from abroad).

Tallarines, Raviolis, noquis (gnocchi), and pizzas are also common in Southern Argentina. Unlike the rest of the country, the southern region has, like its natural production, migratory influences, and its climate, has come unique characteristics. In addition to the always present influence of Italian and Spanish flavors, one can notice the influence of Central and Northwestern Europe.

Welsh immigration, for example, since the second half of the 1860s in Chubut has introduced two large contributions to local cuisine: the torta negra, and the cheese called Chubut, whose consumption later spread to the greater part of Patagonia (especially in Neuquen) and in the south of the province of Buenos Aires.

Central European immigration has spread the preparation of certain desserts and sweets (cherry, apple, raspberry, bilberry, rosa mosqueta, zarzaparrilla (sarsaparilla), sauces, etc.) chocolates like those of Bariloche and the practice of smoking wild boar and red deer meat.

The original peoples had made their particular contributions, such as the curanto, el naco (a kind of porridge), breads and cakes made from flour composed of "nuez" de pehuen, a candy called llao llao, as well as the fruits of the lenga and calafate.

The coastlines and lakes of this region have proven rich in fish and shellfish, leading to extravagant preparation of seafood. It is common to find "pates", roasts and guisos of centolla (spider crab), squid, octopus, pollock, salmon, trouts, corvinas, oysters, and so forth.

The cold weather is a good "excuse" for the consumption of spirits, the Andean portion of Patagonia produces their crafted beers, and the current trends compare those found in Ireland and Central Europe. In the valleys of the Rio Negro y Neuquen (ultimately going into northwest Chubut) fine white wines such as Riesling are made, being perhaps the most southern vineyards in the world.

Characteristically, in the southern part of Argentina, besides cattle roast, there are pig roasts, goat roasts, and especially "corderito patagonico" (Patagonic lamb), nandu (rhea), and "ciervo patagonico" (Patagonic deer).

Other foods and beverages

Though a review of the cuisine of Argentina and its principal regions has been assembled, with abundant information, it would be incomplete if the article mentioned only the foods and beverages already cited.

For example, though the importance of the production and consumption of wine (vino) has been discussed, it is important to note that beer in the second half of the 20th century (at the least) and in the first five years of the 21st, competes with wine in popularity. Breweries appeared in Argentina at the end of the 1860s, started by Alsatian colonists; the first were almost in the downtown of Buenos Aires (el egido de la Ciudad Autonoma de Buenos Aires), and soon Polish brewers began industrial production of beer: San Carlos in the province of Santa Fe, Rio Segundo and Cordoba in the province of Cordoba, Quilmes (Quilmes beer) and Lavallol on the outskirts of La Plata (in Buenos Aires Province), San Miguel de Tucuman in the province of Tucuman and on the outskirts of the cities of Mendoza and Salta.

The local consumption of beer has risen dramatically in the last generation: Argentines consumed 233 million liters in 1980 and 1.57 billion in 2007 (40 liters per capita). Outpacing that of wine since 2001, the growing production and consumption of beer has supported the existence of related events, for example the so-called Oktoberfests (sic) or "Fiestas de la Cerveza" in locations that have a significant German population . Such celebrations copy, in an Argentine manner, Munich's Oktoberfest, and similarly are tourist attractions. However, the presence of a vigorous population of Celtic lineage, principally of Irish origin, has supported the creation of other celebrations of beer, often for marketing purposes, such as Saint Patrick's Day (Dia de San Patricio), patron of Ireland, which is celebrated with abundant libations.

The consumption of alcoholic beverages in Argentina is similar to that of the United States and somewhat lower than the Western Europe average. . Argentines enjoy a variety of alcoholic beverages and Argentina can boast a varied array of elaboraciones, whether industrial or artisanal. Besides beer and wine, Argentines frequently drink cider . Cider is the most popular beverage of the middle and lower economic classes at Christmas and New Year .

Other widely consumed spirits are aguardiente (firewater) made from sugar cane, known as cana quemada ("burnt cane") or, simply, cana ("cane"). A folkloric note about cana quemada: until June 21 it is traditional to drink cana quemada with ruda macho (a variant of common rue), it is supposed that this mixture prevents the flu and other illnesses. Cana competes, mainly in rural areas, with gin ("ginebra"as in the Dutch kind of gin.)

There are many artisanally produced liqueurs in Argentina, for example those flavored with orange, egg, anise, coffee, cherry and, inevitably, dulce de leche. The esperidina is a type of liqueur made from orange peels, invented in Argentina around 1890. One may also encounter chitronchelo or (in Italian) citroncello, based on lemon. This beverage arrived with immigrants from the Mezzogiorno, and is produced both artisanally and industrially .

Non-alcoholic specialties

Argentines enjoy a wide variety of non-alcoholic infusions . Among these, mate has long been the most widely enjoyed; in 2006, over 700,000 metric tons were harvested in Argentina, mostly for domestic consumption.

The fact that mate is so prevalent in the Southern Cone, however, must not lure visitors into thinking that other infusions are rare in the region; in Argentina especially, given that there is a strong European cultural imprint, the consumption of coffee is very common . Chocolate infusions are also popular (the eating of chocolate is a Spanish influencealthough the plant originated in Mesoamerica), this consumption grows during autumn and winter, or in the cold regions of the country; there are two dates where consumption of chocolate infusions is traditional in the primary educational centres: 25 May and 9 July, that is, the two national dates of Argentina.

English cultural influence (reinforced at the end of the 19th century and beginnings of the 20th by British contacts with the Far East) has also made the consumption of tea very common.

To conclude the summary of infusions consumed in Argentina, it must be said that medicinal herbs are common in the whole country; among the most popular are: chamomile, lanceleaf, boldo, poleo, peperina, carqueja, thyme, canchalagua, rue , mallow, rosemary, passion flower, bira bira, palan palan, muna muna, to mention only the main ones. Many of these herbs are also used in aperitifs and bitters, whether alcoholic or not.

Popular short-order dishes

Common restoranes or restaurantes and rotiserias nearly anywhere in Argentina today serve (into the small hours) quickly prepared meals that in the course of the 20th century came to be known as minutas, "short-order dishes." Some of the dishes included in the category of minutas are milanesas, churrascos, bifes, escalopes, tallarines, ravioles, noquis, although some are very typical of locations that sell food: "bifes a caballo" (beef steak with two fried eggs), "milanesa a caballo", "milanesa completa" (a milanesa with two fried eggs and a garnish of fries), "revuelto Gramajo", "colchon de arvejas", "suprema de pollo" (a kind of chicken milanesa), matambres, "lengua a la vinagreta" and "sandwiches" (sandwiches de miga).

The variety of "sandwiches" are nearly infinite. The most common are those made of milanesa, baked ham and cheese, pan de miga, toasted bread, pebetes, panchos, choripanes, morcipanes, etc.; from Montevideo comes a different species of sandwich called the chivito, even though it contains no goat meat.

Also worth mentioning are picadas, which are consumed at home or in bars, cafes, "cafetines" and "bodegones"; they consist of an ensemble of plates containing cubes of cheese (typically from Mar del Plata or Chubut), pieces of salame, olives in brine, french fries, manies (peanuts), etc.; picadas are eaten accompanied by an alcoholic beverage .

To conclude, it should be noted that the people of Argentina greatly enjoy helado , especially the Italian kind. This fondness is not new: from the time of the Spanish colonies there has existed a type of sorbet made from fallen hail or snow.

External links

SaltShaker - A daily exploration of the culture, food, and restaurants of Buenos Aires.

Argentina on two steaks a day

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This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Cuisine of Argentina

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