Argentine cuisine

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Argentine cuisine
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This article is part of the series
Regional cuisines
Ingredients and types of food
See also

Argentina portal
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Typical Argentine Asado (grill).
Argentine cuisine may be described as a cultural blending of indigenous Mediterranean influences (such as those exerted by Italian-Spanish and Arabic populations) with the wide scope of livestock and agricultural products that areabundant in the country.[1] Argentine annual consumption of beef has averaged 100 kg (220 lbs) per capita,[2] approaching 180 kg (396 lbs) per capita during the 19th century; consumption averaged 67.7 kg (149 lbs) in 2007.[3] Beyond asado (the Argentine barbecue), no other dish more genuinely matches the national identity. Nevertheless, the country´s vast area and its cultural richness have led to alocal cuisine of many more dishes.[1][4]
Argentinian people are known for their love of eating.[1] Social gatherings are commonly centered on sharing a meal. In fact, inviting people to have dinner at home is usually viewed as a symbol of friendship, warmth, and integration. Furthermore, Sunday family reunions are generally an occasion to eat asado or pasta.[1]
Another feature of Argentinecuisine is the preparation of homemade food - to celebrate an occasion, to meet friends, or, especially, to honor someone. The tradition of locally preparing food is passed down from generation to generation, and homemade food is also seen as a way to show affection.[1]
On the other hand, the scope of restaurant meals on offer is exceptional; people can choose among a great variety of cuisines, prices,and flavours.[1] Large cities count on unique gentrified restaurants offering international cuisine, and Argentina provides diners with other options, such as bodegones (inexpensive traditional hidden taverns), less stylish restaurants, and bars and canteens offering an enticing range of dishes at affordable prices.[1]
Contents [hide]
1 History
2 Typical foods
3 Regional differences3.1 Central region and las Pampas
3.2 Northwest and Cuyo
3.3 Mesopotamia
3.4 Patagonia
4 Alcoholic beverages
5 Non-alcoholic specialties
6 Popular short-order dishes
7 Eating habits
8 References
9 External links
Culture of
Main article: History of Argentine cuisine
Native Indians lived in Argentina many years before the European explorers arrived. Members of an Indian tribe in the northern part of Argentina were farmers who grew squash, melons, and sweet potatoes. Spanish settlers came to Argentina in 1536. Between 1880 and 1890, nearly one million immigrants came from Europe to live in Argentina. Most were from Italy and Spain. TheItalians introduced pizza, as well as all kinds of pasta dishes, including spaghetti and lasagna. British, German, Jewish, and other immigrants also settled in Argentina, all bringing their styles of cooking and favorite foods with them. The British brought tea, starting the tradition of teatime. All of these cultures influenced the dishes of Argentina.[5]
Typical foods

Dulce de Leche,a national obsession used to fill cakes and pancakes, spread over toasts and as an ice cream flavour.

Empanadas hot off the oven.
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...
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