Argentine cuisine blends elements from the Indigenous peoples of Argentina who focused on ingredients such as humita, potatoes, cassava, peppers, tomatoes, beans, and yerba mate, and from Spanish cuisine brought during the colonial period. These were enriched by Italian and Spanish immigrants during the 19th and 20th centuries, who incorporated many of their food customs and dishes such as pizza, pasta and Spanish tortillas.
Beef is a large part of the Argentine diet due to its vast production in the country's plains. Argentine annual consumption of beef has averaged per capita,National Geographic Magazine. March 1958. approaching per capita during the 19th century; consumption averaged in 2007.
Beyond asado (the Argentine barbecue), no other dish more genuinely matches the national identity. Nevertheless, the country's vast area, and its cultural diversity, have led to a local cuisine of various dishes.
The great immigratory waves consequently imprinted a large influence in the Argentine cuisine; after all, Argentina was the second country in the world with the most immigrants with 6.6 million, only second to the United States with 27 million, and ahead of other immigratory receptor countries such as Canada, Brazil, Australia, and others.
Argentine people have a reputation for their love of eating. Social gatherings are commonly centred on sharing a meal. Invitations to have dinner at home are generally viewed as a symbol of friendship, warmth, and integration. Sunday family lunch is considered the most significant meal of the week, whose highlights often include asado or pasta.
Another feature of Argentine cuisine is the preparation of homemade food such as French fries, patties, and pasta to celebrate a special occasion, to meet friends, or to honour someone. Homemade food is also seen as a way to show affection.
Argentine restaurants include a great variety of cuisines, prices, and flavours. Large cities tend to host everything from high-end international cuisine to bodegones (inexpensive traditional hidden taverns), less stylish restaurants, and bars and canteens offering a range of dishes at affordable prices.
History Amerindians lived in Argentina thousands of years before European explorers arrived, mostly living off hunting, gathering, and fishing. The most common crops at this time were maize, potatoes, common beans, quinoa, and squash.
The Argentinian native people could be divided into three groups based on their main modality of acquiring food:
Hunters and gatherers who inhabited the Patagonia, Pampa, and Chaco regions. Farmers in the northwestern, Cuyo, and Cordoba's mountain regions who mostly grew squash, melons, and sweet potatoes. These groups had great influence from Andean-Incan tradition. Farmers in the Mesopotamia plains who belonged to the guaraní culture.
Spanish settlers came to Argentina in 1536 and began building chacras where Amerindians would work to harvest the food. The arrival of Europeans brought Argentina into the Columbian Exchange, with ingredients from the Old World such as wheat, grapevine, figs, and several kinds of fruits being introduced to the country for the first time. It was also during the Spanish colonial period that cattle, goat, and pig farming were first introduced to Argentina, forming the foundation of the large Argentine beef industry.
Between 1853 and 1955, 6.6 million immigrants came to live in Argentina from Europe (especially from Italy, Wales, Germany and Switzerland), the Near and Middle East, Russia and Japan. They contributed to the development of Argentine cuisine by encouraging the production of a wider variety of foods. They also bought lands where they built chacras and encouraged the growth of farming. By this point, Argentina was the country with most immigrants only second to the United States.
During the 19th century, social standing was not associated with access to food. The price of beef, fish, and bird meats was cheap and accessible. However, grains and wheat was scarce so bread was very expensive. Some of the most common dishes during this time were soups with pork chunks, cooked partridge with legumes, spinach bread, beef slices, and lamb stew. The most prominent spices were garlic, parsley, and pepper.
By the turn of the century, Argentinian cuisine was limited as several ingredients had shortages. As further immigration began in the early 1900s, eating habits began to shift. Most of these immigrants came from Italy and Spain, the Italians introducing pizza, as well as a variety of pasta dishes, including spaghetti and lasagna. British, German, Jewish, and other immigrants also settled in Argentina, all bringing their styles of cooking and foods with them. The British brought tea, starting the tradition of teatime.
At this time, Italian cuisine began to become a more significant part of the cuisine. The neighborhood of La Boca, Buenos Aires, was the first big Italian hub, and from here plenty of traditionally Italian ingredients and eating habits expanded across the country. Different kinds of pastas such as long noodles or tallarines, gnocchi, ravioli, and cannelloni filled with ricotta cheese became popular along with pizza, fainá (Argentinian version of the traditional Italian farinata), and milanesas. Different ways of preparing dishes were also adopted from Italian immigrants. These included the preparation of ice cream, fish, niño envuelto and shellfish. Spanish immigrants also left their mark, popularizing eating dry nuts, tomato sauce, pesto, olives, and olive oil. Additionally, deli stores started to incorporate traditional Iberian hams and sausages and great varieties of cheeses yet these were more limited. They were also mainly responsible for the massive diffusion of wine consumption, among some other habits. This occurred at the same time that other global products began arriving to Argentina such as saffron, cod, different varieties of beans, chickpeas, additional spices, chocolates, and tea.
Typical foods
Most regions of Argentina are known for their beef-oriented diet. Grilled meat from the asado (barbecue) is a staple, with steak and beef ribs especially common. The term asado itself refers to long strips of flank-cut beef ribs.
Popular items such as chorizo (pork sausage), morcilla (blood sausage), chinchulines (chitterlings), mollejas (sweetbread), and other parts of the animal are also enjoyed.
In Patagonia, however, lamb and chivito (goat) are eaten more frequently than beef. Whole lambs and goats are traditionally cooked over an open fire in a technique known as asado a la estaca.
The most common condiment for asado is chimichurri, a sauce of herbs, garlic and vinegar. Unlike other preparations, Argentines do not include chilli in their version of chimichurri, but it does include a still-spicy, but milder form of red pepper, ají molido.
Breaded and fried meats (milanesas) are used as snacks, in sandwiches, or eaten warm with mashed potatoes, purée. Empanadas, small pastries of meat, cheese, sweet corn, and many other fillings, are a common sight at parties and picnics, or as starters to a meal. They also vary in their looks, since they are folded with a traditional decorative edging called repulgue. The repulgue is not just aesthetic, but also serves as a way to identify the flavor of each empanada since they are traditionally ordered in dozens where people mix and match flavors. Empanadas are one of the most important staples of this country due to the wide array of varieties.
The empanadas seen in Argentina today originate from a Spanish dish from the fifteenth century where travelers used easy-to-carry bread and filled it with a variety of ingredients. Eventually it evolved into a popular gastronomic item and spread across the world. Variations of empanadas both inside and outside of Argentina include the empanada gallega (Galician empanada), a large round meat pie made most commonly with tuna and mackerel (caballa in Spanish).
Vegetables and salads are also eaten by Argentines; tomatoes, onions, lettuce, eggplants, squashes, and zucchini are common side dishes.
Italian staples, such as pizza and pasta, are eaten as commonly as beef. Fideos (noodles), tallarines (fettuccine and tagliatelle), and ñoquis (gnocchi) are traditionally served on the 29th day of the month. Ravioles and canelones (cannelloni) can be bought freshly made in many establishments in the larger cities. Italian-style ice cream is served in large parlours and even drive-through businesses. Other Italian staples are polenta, tarta pascualina, and pastafrola.
In Chubut, the Welsh community is known for its teahouses, offering scones and torta galesa, which is rather like torta negra.
A fosforito is a ham and cheese sandwich using puff pastry as the bread. Sandwiches de miga are delicate sandwiches made with crustless buttered English bread, very thinly sliced cured meat, cheese, and lettuce. They are often purchased from entrepreneurial home cooks and may be eaten for a light evening meal.
A sweet paste, dulce de leche, is used to fill cakes and pancakes, spread over toasted bread for breakfast, or served with ice cream. Alfajores are shortbread cookies sandwiched together with chocolate and dulce de leche or a fruit paste. 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; with cheese, this is called "Martín Fierro's sweet". Additionally, ice cream shops or heladerias are a big boom especially in the city of Buenos Aires. Argentinian ice cream comes in plenty of flavors (from fruits to cheesecake and even dulce de leche flavors) and has a special smoothness as it follows a recipe very similar to that of Italian gelato.
Apples, pears, peaches, kiwifruits, avocados, and plums are major exports.
A traditional drink of Argentina is an infusion called mate (in Spanish, mate, with the accent on the first syllable [MAH-teh]). The name comes from the hollow gourd from which it is traditionally drunk.
The mate (gourd) or other small cup is filled about three-quarters full with yerba mate, the dried leaves and twigs of the Ilex paraguariensis. The drink, which is rather bitter, is sipped through a metal or cane straw called a bombilla. Mate can be sweetened with sugar, or flavoured with aromatic herbs or dried orange peel.
Hot but not boiling water is poured into the gourd, drunk, then the mate is refilled. The mate is nearly full of leaves, so each refill only makes a small drink, but many refills are possible before the yerba is spent. In small gatherings it is traditional for one mate to be passed from person to person, filled by whoever has the kettle. It is customary not to thank the refiller routinely; a final gracias (thank you) implies that the drinker has had enough.La Nación newspaper: ¿Se toma un mate? (Segunda Parte) Source for everything about mate, including terminal "gracias".
Drinking mate together is an important social ritual. Mate cocido is the same leaf, which rather than brewed is boiled and served, like tea, with milk and sugar to taste.
Other typical drinks include wine (sometimes with soda water added); tea and coffee are equally important. Quilmes is the national brand of pale lager, named after the town of Quilmes, Buenos Aires, where it was first produced.
Ingredients Argentine cuisine uses locally-grown cereals, grains, oil seeds, fruits and vegetables, as well as meat.
Meat products have been dominant in the country since the 16th century. The country is regarded as a major beef, pork and poultry producing and consuming country. Certain areas such as those located in the south are usually engaged in activities involving sheep and lamb breeding, and shellfish, crustaceans, molluscs and salmonides fishing.