Janna Guay CTC MCC CSS
Traditional Cuisines of Argentina
The natives of Argentina don’t try to disguise their love for food. The colorful city life and top-notch restaurants experienced in the capital of the country; Buenos Aires will leave you wanting more. To fill you in on some the dishes that the natives and tourists often frequent the country for, continue reading. By the end of this piece, you will have 8 amazing cuisines to try out.
This uncooked sauce is rich in flavor with hints of garlic and parsley, oregano and red wine vinegar touching your palette in a flavor explosion. This sauce is traditionally served as a condiment to meat.
As the nation’s staple dish, you will find it offered at nearly all restaurants throughout Argentina as well as made in the homes of the natives. This dish is created by serving mouthwatering slabs of meat over an open fire.
Delightful pastries filled with meats, potatoes, boiled egg pieces, and scallions are smothered in a thick red sauce and cheese to create what the country calls the empanada. Although empanadas are easily found at restaurants all over the world, they don’t get any more authentic than what you will find in Argentina.
Fettuccine, gnocci and cannellini are just a few of the favored pastas of Argentina. Throughout the nation, you can find these delicate pastas made fresh at restaurants and marketplaces.
This hearty dish is usually served in northern Argentina and over the colder, winter months. This thick and flavorful stew is made with meat, potatoes, carrots, peppers and sweet corn, topped with dried apricots and raisins then cooked on the grill in a hollowed-out pumpkin.
This breakfast dish takes its influence from France. It is a flaky pastry baked with lard or butter then brushed with a sugar glaze. It is a quick yet sufficient way to start the day with coffee.
For those with a strong craving for sweets, the alfajores is a sandwich cookie with a thick Dulce de Leche paste made with caramelized milk. The cookie is dipped in chocolate and coconut flakes.
For this plate, a cut of veal or chicken is pounded thin and coated with breadcrumbs. The cuts are then pan fried and served with mashed potatoes and topped with egg and/or cheese sauce.