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Culinary Traditions of South America: Argentina
Argentina is South America's second largest country, snugly situated
between the Andes mountain range, the Pacific Ocean, and the South
American countries of Brazil, Paraguay, Uruguay, Brazil, and
Chile. Being situated in such a manner, Argentina is exposed to
many different cultural influences from all directions, including
countries all the way across the Pacific. Spain took it upon
themselves to permanently settle in the country in the late 1500s, and
remained there until Buenos Aires formally emancipated themselves in
1853. One of the most remarkable differences between Argentine
Cuisine and exotic cuisines from around the world is the heavy
influence that the cuisine of the Italian and Spanish cultures had on
it.
Startlingly enough, due to the influence of the Italian culture on the
country of Argentina, Italian food staples such as lasagna, pizza,
pasta, and ravioli are commonly seen on the Argentine table, at least
in the country's major cities. Unusually enough (when it comes to
Italian food), white bread is also common, as are side dishes made of
vegetables native to Argentina, such as potatoes, egglpants, squash,
cucumbers, and zucchini.
Argentina is also one of the world's leading producers of milk, wheat,
corn, and meat (including, but not limited to beef, goat meat, pork,
and lamb) so naturally, these things are very common in the Argentine
dish. Argentine dishes are normally very high in protein, so
grilled meats are commonly seen on a plate of Argentine food.
Empanadas, pastries stuffed with meat or cheese, are also an Argentine
favorite. They are commonly served in Argentine restaurants, and
are national favorites. Empanadas
are normally eaten baked or fried, and are often served at parties or
festivals as appetizers. The dessert version of an empanada
usually consists of brown sugar or fruit such as apples or oranges.
In smaller cities, the foreign influences of Spain and Italy are less
apparent. Milanesas, thin slivers of meat dipped in eggs, bread
crumbs, and then fried in oil, are common fare in the rural areas of
Argentina. Their simplicity makes them great snacks, but they can
also be served as part of a meal piping hot served with mashed
potatoes, or between two slices of bread as a sandwich.
The master chefs are more apt to return to the more classic, provincial
style of preparing and cooking food, which bears more of a resemblance
to Mexican cuisine than that of Italy. Bolder, more intense spices are
used. Calling forth once more the Spanish influences in Argentina,
Argentine cooks are famous for their tortillas; unlike the Mexican
version of the tortilla the Argentines use potato dough, in contrast to
the traditional Mexican corn or flour tortilla.
Desserts are more popular in these areas, as well. Dulce de leche
(which roughly translates into "Milk Jam"), a sweet pudding of sugar
and milk, is a popular dessert in Argentina. This lightly
brown-colored pudding is eaten alone, or stuffed in cakes or
pies. Sometimes the treat is also crystallized into a solid
wafer-like candy substance.
Home > Cuisines > Argentina Cuisine
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