Argentine cuisine

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argentine cuisine

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An introduction
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traditional dishes
other favorites
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Dessert
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Drinks
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Current trends

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Food is an essential part of Argentine culture. The national cuisine
provides far more than nutritional value - it gives us a unique way
to experience the local traditions and way of life in Argentina.
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QUICK FACTS:
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- Argentina is unlike any other country in South America.
85% of the population is of European descent, mainly Spanish and
Italian. The country’s distinct European influence is reflected in
menus across the country.
- Argentina is one of the world’s leading agricultural producers,
especially of wheat. As a result, fresh breads and baked goods are just
about everywhere.
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- Argentineans love their beef. The country has the highest annual per-capita
consumption of beef, and the average Argentine eats 154 pounds of beef per year.
That’s about two servings a day, every day.
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If you’re traveling to Argentina, you may have to adjust your internal
clock. Here’s a typical mealtime schedule:
BREAKFAST - Argentineans eat a very light
breakfast, usually medialunas (croissant-like pastries) and coffee.
Lunch - Around noon, they make up for the light
breakfast. Lunch is the biggest meal of the day.
Coffee - Late afternoon coffee is a precious ritual in
Argentina. It’s a time to catch up with friends, take a break from
work, eat a snack or simply enjoy the café."
Dinner - Dinner is rarely eaten before
9:00, and when it finally arrives, the locals like to
take their time. Meals are usually long and relaxed,
and restaurants can stay packed until midnight."
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A TIP FOR TIPPING:
For most restaurants, a tip
of 5 to 10 Argentine pesos
(or around 10% of the bill)
is custom.

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asado
[ah-sah’-do]"
The most traditional way to
eat meat in Argentina is
the asado, where meats
of all kinds are cooked on
the parrilla (grill) over an
open flame. "
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The cook prepares various cuts of
meat, and no part of the animal
goes to waste. While beef is
often the main event, lamb, goat
and chicken are also included.
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ASADO BASICS:
• bife de chorizo = sirloin
(the most standard cut of beef)
• lomo = tenderloin
• ojo de bife = ribeye!
• chorizo = pork sausage
• morcilla= blood sausage
• mollejas = sweetbread
• chinchulines = chitterlings
Don’t look for the A.1.:
Cooks are so proud of their grassfed
beef they only season the meat
with a sprinkling of salt.
Chimichurri, a mixture of olive oil
and spices, may be the only sauce
on the table.
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empanadas!
[em-pah-nah’-dahs]
Popular as a starter or snack, empanadas
are pockets of flakey dough baked or fried
and filled with all types of ingredients.
traditional
empanada oven
Ground beef with onions and spices or
ham and cheese are the most common
filling options, but others include chicken,
sweet corn, spinach and veggies.
Argentinean empanadas are usually smaller than in other South American countries
so, lucky for you, you can order more than one.!
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milanesa
[me-la-nays', sah]!
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The milanesa is a common dish of breaded and fried meat (similar to the
Austrian wiener schnitzel). It is a lunchtime favorite and usually served
alongside papas fritas (French fries).!
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humita!
[oo-mee’-tah]!
Many Latin American countries have their own version of this dish.
In Argentina, humita is prepared with sweet corn, sautéed onions
and spices. It is popular as an entrée or used to compliment other
dishes, such as on top of a milanesa or a filling for empanandas.

traditional
sides
If you ask the average Argentine what
vegetable they eat the most, the answer
will likely be “potato.” But other
vegetables are included alongside the main
meal, most commonly tomatoes, onions,
eggplants, zucchini and squashes.
Fresh salads are an option
with any meal (many
restaurants let you create your
own), and enormous amounts
of bread are on every table.

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pasta
The large quantities of Argentina’s domestically harvested wheat are put
to good use in fresh pasta dishes in restaurants everywhere.
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Gnocchi, ravioli,
sorrentinos and tagliatelle
are all homemade and
served up with your choice
of sauce.
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CHECK THE MENU:
Oftentimes the pasta and
the sauce are priced and
ordered separately.!
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pizza
Argentina’s Italian
heritage is evident with
pizza around every
corner, from the most
elegant restaurants to
street vendors.!
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But unlike the Italian pie,
Argentine pizza is made with
thick dough and frequently
adorned with whole green olives.!
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seafood
With such a large coastline, it
may come as a surprise that
seafood is a relatively small
part of the Argentine diet. This
may be simply because it is
generally more expensive than
beef - and they really, really
love their beef.!
For those with the taste for
seafood, hake, trout, sole, shrimp
and more can be found fresh and
wonderfully prepared.!
“Seafood: Directly from the ocean to
your table. Consume quality!!”

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dulce de leche!
[dool'-say] [day] [lay'-chay]!
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Dulce de leche is nothing
short of a national
obsession. This sticky,
sweet caramel-like paste
is made from condensed
milk and sugar.!
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It can be found in every pantry
in Argentina and spread on
anything edible.!
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alfajor!
[al-fah-hor’]
This is the most available way to get your daily dose of dulce de leche. The sugary
spread is sandwiched between two shortbread cookies to make an alfajor. !
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Infinite variations of this cookie exist in Argentina.!
Some are dipped in dark or white chocolate; others are
covered in powdered sugar, meringue, coconut or nuts. !
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helado
[ay-lah’-do]
Helado is Spanish for ice cream, and in
Argentina they serve it up gelato-style.
It is creamy, rich and consistently voted
as some of the best in the world.
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While there are many artesenal heladerías
to chose from, Freddo is the famous chain
most popular in Argentina.
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ORDER ANOTHER SCOOP!
Argentine gelato has !
the fat content of U.S.
ice cream.
Chocolate amargo (bittersweet chocolate),
tramontana (vanilla with chocolate covered
cookies) and, of course, dulcede leche top the
list of flavors.
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flan
Flan is a common dessert throughout Latin America and ubiquitous in
Argentina. This custard is covered with a caramelized sugar sauce and
often served with a drizzling of dulce de leche.
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wine
Argentina is the largest producer of wine in South America and the 5 th
largest in the world.
Bodegas dot the country, but Mendoza is the
province in the beautiful foothills of the Andes
responsible for more than 80% of the
country’s wine production.
Wine has been a popular drink in Argentina for
centuries (Argentineans rank 3 rd in global
wine consumption), but recent market changes
have the rest of the world catching on.
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The two varietals gaining the most international
attention are Malbec and Torrontés.
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Due to the unique climate in Mendoza, this purple grape
is able to thrive like nowhere else.
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It’s no surprise experts say Malbec pairs well with red and grilled
meats, hard cheeses and pasta with tomato sauce.
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Torrontes is the signature, indigenous white wine grape
of Argentina. It has been described as “dry, delicate
and floral.”
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yerba mate
[yerr’-bah] [mah-tay]
Sharing one mate with friends is considered an important and unifying social ritual.
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A traditional drink of Argentina is an infusion called
mate. It is prepared in a hollow gourd (also called a
mate) by steeping dry leaves from the yerba mate
plant in hot water. The drink is sipped through a metal
straw called a bombilla.
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Sipping mate in the Plaza
San Martín in Buenos Aires
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coffee
Café culture has deep roots in Argentine
society. Coffee is served during all meals of
the day and even has its own mealtime in
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Most cafés offer espresso, along with
cortado (espresso with hot milk), café
con leche (half coffee, half milk), and
hot chocolate (popularly served as a
submarino: a bar of dark chocolate
submerged in hot milk).
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What’s even better? Coffee is commonly
served with a complimentary cookie or bite
of chocolate.!
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Founded in 1858, Café Tortoni in
Buenos Aires is the oldest coffee
shop in the country.

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In recent years, vegetarianism and the organic food movement have
been on the rise.
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Vegetarians have historically been a rare breed in the carnivore capital
of the world, but a new generation of groceries and businesses is
beginning to cater to this growing community.!
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Organic ingredients like soy, Argentina’s top export, are being cooked
up in more inventive ways and the talented chefs of Buenos Aires are
leading the way.
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Beef is a staple that will always have its place, but Argentina
seems to be making more room on its plate for a few alternatives.
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To truly experience the Argentine cuisine. . .
. . . you have to taste it for yourself.
So book your flight and bring your appetite. . .
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enjoy
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Kelsey whitaker
2010
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