Argentinian food is the traditional food that is cooked in Argentina, South America. Argentinian food is a high protein diet due to its large internal production of meat, wheat, corn, beans, and milk. The region also has strong influences from Spanish, French, and Italian cuisines in its southern regions while the northeast region has more influences from the native Andean cultures. Certain dishes and Argentinian dishes are made all over the state but a few are regional specialties that are found only in a few places.
Classification of Argentinian Cooking
Argentinian cooking can be classified according to the four pre dominant regions of the country. They are as follows
· Central region and the Las Pampas are the crucial meat production areas of the country and the food is mainly meat based.
· Northwest region has more influences from the local Indian civilization of the time. Andean cooking styles and food combinations are common. Agriculture is the primary occupation and vegetables are used more in the day to day recipes.
· The Cuyo Region has the largest amount of wine production that was first established by the French.
· Northeast region produces yerba mate which is a popular energizing drink that is sipped country wide. Baked dishes and fish items are also popular Argentinian dishes in this region.
· Patagoniaand the Tierra Del Fuegotends to have an amalgam of all the other regions and their Argentinian food dishes.
Historical and Cultural Influences on Argentinian Cooking Styles
Native Indians were inhabitants of the region much before the European settlers came to the region. They grew mostly vegetables like squash, melons and sweet potatoes. Spanish, Italian and French settlers came to the region in the 1880s and then brought their local cuisines to the region too. The Italians bought pastas, pizzas, spaghettis and lasagna to the area, followed by several other dishes from Spanish, French, British, Jewish and even German cultures to the region.
Ingredients Commonly Used in Argentinian cuisine Foods
Beef is the major ingredient of every Argentinian food dish in the country simply because there are huge ranches all over the state. The meat can be prepared by cooking, braising, barbequing, grilling or just stewing on fires to create distinctive dishes. The predominantly meat based Argentinian cuisine is very rich and simple.
Major Everyday Argentinian Recipes
Argentinian food has an amalgam of all popular dishes from French, Spanish, Italian, German and even Welsh cuisines. It’s hard to find distinctive local recipes but most of these dishes have local argentinian twists to them which make them unique.
- Steak made at a parilla restaurant is a high-quality steak that is served all over Argentina. Argentine asado is barbequed meat varieties that are done at home on an open grill.
- Milanesa is a chicken fried steak that is served on a bun
- Choripan is a chorizo sandwich with chimichurri sauce and lomitos are another variety of steak sandwiches that are served with salad vegetables.
- Pastas and pizzas (Fugazetta and Faina) those are completely unique but very similar to their original recipes.
- Medialunas that are croissant shaped and filled with chocolate or jam for breakfast
- Dulce de Leche that is a thickened milk sauce served with biscuits, cookies and ice-cream
- Locro a rich stew of meat, corn, vegetables and grain.