Cuisine

Argentinian cuisine

Argentinian cuisine is characterized by its use of fresh ingredients and grilled meats. Beef is a staple of the cuisine, and is often cooked over an open flame or on a grill. Italian and Spanish influences can be seen in dishes like empanadas and pasta, while indigenous ingredients like quinoa and corn are also used. Argentinian cuisine is known for its use of herbs and spices like oregano, cumin, and paprika.

Cuisine of the Americas› South American cuisine

Savory, Smoky, Spicy, Tangy

Grilling, Frying, Stewing, Baking, Roasting

Typical ingredients

Beef, Chicken, Pork, Lamb, Fish, Seafood, Potatoes, Corn, Beans, Tomatoes, Peppers, Onions, Garlic, Oregano, Cumin, Paprika, Parsley

Presentation and garnishing

Argentinian dishes are often served with chimichurri sauce, a tangy herb sauce made with parsley, garlic, and vinegar. Grilled meats are a popular main course, and are often served with roasted vegetables or potatoes. Empanadas are a popular snack or appetizer, and are typically filled with meat, cheese, or vegetables.

Argentina is home to the highest peak in the Americas, Aconcagua, which stands at over 22,000 feet tall. The country is also known for its wine, particularly Malbec, which is grown in the Mendoza region.

More cuisines from this region...

Brazilian cuisine, Colombian cuisine, Peruvian cuisine, Venezuelan cuisine, Chilean cuisine, Bolivian cuisine, Ecuadorian cuisine, Paraguayan cuisine, Surinamese cuisine, Uruguayan cuisine

History

Argentinian cuisine has a long history dating back to pre-Columbian times. The indigenous people of Argentina relied heavily on hunting and gathering, and their diet included a wide variety of plants and animals. With the arrival of the Spanish in the 16th century, new ingredients like wheat, rice, and livestock were introduced. Italian immigrants in the late 19th and early 20th centuries also contributed to the cuisine, bringing with them their own culinary traditions. Today, Argentinian cuisine continues to evolve and adapt to new influences.

Cultural significance

Argentinian cuisine is an important part of the country's cultural identity. It is often served at festivals and celebrations, and is a source of national pride. The cuisine also reflects the country's diverse population and history.

Health benefits and considerations

Argentinian cuisine is generally healthy, with an emphasis on fresh ingredients and grilled or roasted meats. However, some dishes can be high in calories and fat, particularly those that are fried or served with rich sauces. It is important to practice moderation and balance when enjoying Argentinian cuisine.

Argentinian cuisine dishes Browse all »

Fainá

Faina

Fainá is a popular dish from Argentina that is made from chickpea flour. It is typically served as a side dish with pizza or other Italian dishes.

Entraña

Skirt steak

Entraña is a popular cut of beef in Argentina. It is known for its tenderness and rich flavor.

Tamales Salteños

Tamales from Salta

Tamales Salteños is a traditional Argentinean dish that is typically served as a main course. The dish consists of a corn-based dough that is filled with a mixture of meat,...

Empanada Cordobesa

Cordobese Empanada

Empanada Cordobesa is a traditional Argentinean pastry filled with meat, onions, and spices. It is a popular snack and street food in Argentina and other Latin American countries.

Tira de asado

Flank Ribs

Tira de asado is a classic Argentine dish that is made with grilled beef ribs. It is a flavorful and hearty dish that is perfect for outdoor barbecues and gatherings.

Asador criollo

Asador Criollo

Asador criollo is a traditional Argentinean dish that is made with grilled meat that is seasoned with a blend of spices and herbs. The dish is typically served with chimichurri...

Lengua a la vinagreta

Tongue in Vinaigrette

Lengua a la vinagreta, or tongue in vinaigrette, is a traditional Argentine dish made with beef tongue, onions, and a vinaigrette dressing. It is typically served as an...

Morcilla a la parrilla

Morcilla a la parrilla is a grilled version of the traditional Spanish blood sausage. It is often served as a tapa or appetizer, and is a popular dish in Spain and Latin America.