Culinary Traditions Of South America: Argentina

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culinary-arts

South American cuisine

Summary:

Argentina
is South America’s second largest country, snugly situated between the
Andes mountain range, the Pacific Ocean, and the South American
countries of Brazil, Paraguay, Uruguay, Brazil, and Chile. Being
situated in such a manner, Argentina is exposed to many different
cultural influences from all directions, including countries all the way
across the Pacific. Spain took it upon themselves to permanently settle
in the country in the late 1500s, and remained there until

…

Argentina
is South America’s second largest country, snugly situated between the
Andes mountain range, the Pacific Ocean, and the South American
countries of Brazil, Paraguay, Uruguay, Brazil, and Chile. Being
situated in such a manner, Argentina is exposed to many different
cultural influences from all directions, including countries all the way
across the Pacific. Spain took it upon themselves to permanently settle
in the country in the late 1500s, and remained there until Buenos Aires
formally emancipated themselves in 1853. One of the most remarkable
differences between Argentine Cuisine and exotic cuisines from around
the world is the heavy influence that the cuisine of the Italian and
Spanish cultures had on it.

Startlingly
enough, due to the influence of the Italian culture on the country of
Argentina, Italian food staples such as lasagna, pizza, pasta, and
ravioli are commonly seen on the Argentine table, at least in the
country’s major cities. Unusually enough (when it comes to Italian
food), white bread is also common, as are side dishes made of vegetables
native to Argentina, such as potatoes, egglpants, squash, cucumbers,
and zucchini.

Argentina
is also one of the world’s leading producers of milk, wheat, corn, and
meat (including, but not limited to beef, goat meat, pork, and lamb) so
naturally, these things are very common in the Argentine dish.Argentine
dishes are normally very high in protein, so grilled meats are commonly
seen on a plate of Argentine food.

Empanadas,
pastries stuffed with meat or cheese, are also an Argentine favorite.
They are commonly served in Argentine restaurants, and are national
favorites.Empanadas are normally eaten baked or fried, and are often
served at parties or festivals as appetizers. The dessert version of an
empanada usually consists of brown sugar or fruit such as apples or
oranges.

In
smaller cities, the foreign influences of Spain and Italy are less
apparent. Milanesas, thin slivers of meat dipped in eggs, bread crumbs,
and then fried in oil, are common fare in the rural areas of Argentina.
Their simplicity makes them great snacks, but they can also be served as
part of a meal piping hot served with mashed potatoes, or between two
slices of bread as a sandwich.

The
master chefs are more apt to return to the more classic, provincial
style of preparing and cooking food, which bears more of a resemblance
to Mexican cuisine than that of Italy. Bolder, more intense spices are
used. Calling forth once more the Spanish influences in Argentina,
Argentine cooks are famous for their tortillas; unlike the Mexican
version of the tortilla the Argentines use potato dough, in contrast to
the traditional Mexican corn or flour tortilla.

Desserts
are more popular in these areas, as well. Dulce de leche (which roughly
translates into “Milk Jam”), a sweet pudding of sugar and milk, is a
popular dessert in Argentina. This lightly brown-colored pudding is
eaten alone, or stuffed in cakes or pies. Sometimes the treat is also
crystallized into a solid wafer-like candy substance.