Argentina is one of the five countries in the world with more cattle than people, so it’s no surprise that it’s famous for its steak, which is ubiquitous everywhere. However, you may be surprised to learn that Argentina is a vast and diverse country with an equally diverse cuisine with a strong Spanish and Italian influence.
Argentina has long been known for consuming more red meat than any other nation in the world, and although steak does figure prominently in many of the country’s most traditional meals, Argentinian cuisine isn’t just about beef. Here are 10 of Argentina’s most renowned meals that you should try:
Don’t leave Argentina without spending a leisurely day dining on plentiful grilled meats by the comfort of a grill or open fire. Asado is both a social gathering around a grill with friends and a way of cooking; a multi-step process that may take many hours.
Hot off the grill will be beef, pig, ribs, sausages, blood sausages, and sweetbreads. This is classic Argentine cuisine. Look for a whole lamb or pig cooking over an open flame in Patagonia.
Chimichurri is a herbaceous green salsa consisting of finely chopped parsley, oregano, onion, garlic, chilli pepper flakes, olive oil, and a hint of lemon or vinegar that is often served with grilled meats, particularly beef, or used as a marinade.
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Grilled provoleta cheese is popular as an appetizer or as a side dish to grilled meats. Because it is compact and solid, semi-hard provolone is ideal for grilling.
Asado is cut about an inch thick, seasoned with oregano and sometimes a little sprinkle of dried red chilli flakes, then grilled until it just begins to melt in the middle.
It is often served with crusty bread and topped with chimichurri sauce.
Empanadas are deep-fried or baked dough pockets filled with sweet or savoury filling, depending on the region. Chicken, goat cheese, ham, blue cheese, and stewed and seasoned ground beef are popular savoury fillings.
Sweet fillings such as quince jam, sweet potato paste, or dulce de leche might be dusted with cinnamon, sugar, or sweet raisins. The concealed treats are identified by markings on the pastry fold.
Humita en chala
Humita is the ultimate corn festival. Humita is a tasty snack and a major meal made of creamed corn, onion, spices, and goat cheese wrapped in corn husks (chala) and steamed or boiled.
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Matambre Arrollado is a tasty Argentine flank steak that has been packed with vegetables, hard-boiled eggs, spices, and olives. The filling is wrapped in the meat, which is then boiled, roasted, or grilled.
Matar means “to murder”, and “hambre” means “hunger”. Since a result, matambre is literally a “hunger killer,” as it is the first dish to be ready on the grill, holding everyone’s hunger at bay until the rest of the asado catches up.
Milanesa, as the name implies, is an Italian-influenced creation – an Argentine escalope or schnitzel made of pounded beef or chicken, wrapped in breadcrumbs, and often eaten for lunch.
The diversity of toppings, which include fried eggs, cheese, ham, and tomato sauce, is what makes this meal unique. It is served with fries or a salad.
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Llamas are more popular in northern Argentina than cattle. The high altitude in the northwest is ideal for the animal, making llama steak a popular option in this area. The taste of the meat is rustic and earthy.
Cazuela de llama, or llama stew, is the most popular llama meal, in which the meat is gently cooked and blended with potatoes and carrots.
Choripán is the ideal Argentine street snack, available at street vendors all across Latin America. It’s a sandwich with pig and beef chorizo sausage and a variety of condiments on crusty bread.
It is often drunk while on the move. Caramelised onions, pickled eggplants, green peppers, and a variety of additional condiments vary by province.
Another well-known Argentine dish is the carbonada. This is a vegetable stew with potatoes and sweet potatoes, sweetcorn, carrots, peppers, bacon or other meat, and fruits ranging from dried apricots and raisins to peaches, pears, and green grapes.
It’s filling and tasty, and it’s traditionally served in a hollowed-out and baked pumpkin. This pumpkin not only acts as a bowl, but guests may scrape the interior to add flavour to the stew.
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