Food in Agentina

Argentines are famous for their high protein diet, particularly beef. Grilled meat (parrillada) from the asado is a staple, with steak and beef ribs especially common. Chorizo (a pork sausage originating from Spain ), morcilla (Blood sausage or black pudding or blood pudding), chinchulines , mollejas , mondongo and other parts of the animal are enjoyed. In Patagonia , lamb and chivito - goat - are eaten more than beef. Whole lambs and goats can be seen on the asado. Chimichurri (is a sauce and marinade used with grilled meat), a sauce of herbs and chili, is usually the only seasoning for steak and chorizo.

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The food of Argentina, is heavily influenced by European cuisine and in particular
Italian and Spanish cuisine, eating in Argentina is a
voyage of discovery.

  Argentines are famous for their high protein diet, particularly beef. Grilled meat (parrillada) from the asado is a staple, with steak and beef ribs especially common. Chorizo (a pork sausage originating from Spain ), morcilla (Blood sausage or black pudding or blood pudding), chinchulines , mollejas , mondongo and other parts of the animal are enjoyed. In Patagonia , lamb and chivito - goat - are eaten more than beef. Whole lambs and goats can be seen on the asado. Chimichurri (is a sauce and marinade used with grilled meat), a sauce of herbs and chili, is usually the only seasoning for steak and chorizo.
      Breaded and fried meat - milanesas - are used as snacks, in sandwiches or eaten warm with mashed potatoes - puré . Empanadas - pasties of meat, cheese, sweet corn and a hundred other varieties - are a common sight for parties, starters and picnics across Argentina . Vegetables and salads are important too for Argentines, even beyond the fried or mashed potato. Eggplants, squashes and zucchini are common sides.
   Maize features in pre-Columbian Argentine cuisine.
   In the provinces, food is less European and more influenced by pre-Columbian and colonial traditions, with maize, beans, pumpkins and chillis making more appearances, whereas in Buenos Aires, even black pepper has been shunned. Locro is a spicy stew of white maize, often with pumpkin, sausage. Pucheros and cazuelas reflect a blend of Amerindian and Spanish cuisines.
      The sweet paste, Dulce de leche is another national obsession, used to fill cakes and pancakes or as an ice cream flavor. Alfajores are shortbread cookies sandwiched together with dulce de leche. The "policeman's" or "truck driver's" sweet is cheese with quince paste or dulce de membrillo . Dulce de batata is made of sweet potato / yam. Fruits of Argentina are delicious and their quinces, peaches, kiwi fruits, avocados and plums are major exports.
  The typical drinks of Argentina are a tea-like drink called yerba mate
(yare-ba{ mah-tay) , mate cocido (the same leaf but roasted rather than brewed green) and wine. Tea and coffee are equally important. ' Quilmes ' is the national brand of lager.
  Wine-making in Argentina has been flourishing, due to it's high quality and variety of wines produced from the province of Salta to the province of Río Negro, with a variety of climates and soils that makes each region a unique land. Read more - click here.

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