There is far more to Argentine cuisine than the steak, although that is one of this Gringo’s personal favorites. Nowadays the Argentine cuisine has been heavily influenced by the country’s European roots, and many dishes mimic those of Italy, Spain, France and England. As one of the major food producers in the world, Argentina is full of variety when it comes to dishing it out.
The most common dishes include red meat, pastas and white bread, due to the country’s mass production of wheat and meat, as well as beans, corn, milk and soybeans. The most
popular meat dish is generally considered to be milanesas, in which beef, chicken or veal is combined with beaten eggs and seasoned with paprika and salt. Meat pastries, cheese, and sandwiches are also nationwide favorites. In some regions lamb and goat are eaten more than beef. Chimichurri, a mix of herbs and chili, is a popular sauce for steak and chorizo (sausage).
Other popular dishes include stews such as puchero and locro, made with pork and maize, empanadas and sweet squash in cream. As far as desserts go, the national favorite is generally considered to be dulce de leche, although tartas (pie), alfajores (shortbread cookies covered in chocolate and filled with dulce de leche), and panqueques (dessert crepes) are also quite popular. Don’t be afraid to try a traditional dish; they are quite tasty and usually the best thing on the menu!
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I had to correct you as an expat of Argentina living in the states. Chimichurri is not a mixture of herbs and chili as there’s not really any heat in Argentine cuisine. It is made of finely chopped parsley, minced garlic, olive oil, white or red vinegar, salt and pepper. Optionals include: red pepper flakes, thyme, oregano, cilantro, etc. I like your blog, makes me want to make another trip!
Thanks Sandra! I am many things, but a cook is definitely not one of them. Most of my friends know I like hot foods, so it’s possible that they put in some red pepper flakes or chili to please my taste buds. Thanks again.