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Culinária / 28/05/2021


Argentine gastronomy

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Argentine gastronomy

The gastronomy of this country differs the rest of Latin America due to the great European contributions: the Italian and the Spanish, which are two very important influences. This explains why meat is one of the main ingredients of this cuisine.

Meats are usually accompanied by chips, salads, provolone or provoleta (smoked provolone). However, there seems to be a tendency in Argentine restaurants to promote traditional dishes rather than typical dishes of the first inhabitants of the region.

The puchero criolo is a modification of the Spanish stew, but made with more meat and less chickpeas. Carbonada (the name comes English carbonade or French carbonone, which means charcoal.), Which may acquire sweet tones if peaches, pears or dried fruits are added at the end of the preparation. The famous empanadas, a light pastry filled with meat, onions, eggs, olives and spices, originates the Galician pies, which are based on fish.

Among the typical dishes widely consumed in the country, there are porteño rice, empanada do martin gol, locro, and mince. Argentina is also well known for the alfajor sweet, a kind of stuffed cookie widely consumed around the world today.

Gastronomic history

The history of Argentine gastronomy has its origin in the Pampas, with corn dishes such as Locro, Tamales and Humitas. These dishes constituted the common diet of the first inhabitants of the Argentine Pampas; such dishes are still served in the north of the country.

Until the beginning of the 20th century, Argentine cuisine was still concentrated among the elites. With immigration, the country's cuisine began to take on a new face. Especially due to the influence of the Italians, who contributed by ing various foods such as gnocchi, ravioli, cannelloni, risottos, pizza, among other typical foods. The consumption of roasted meat also became popular at this time.

With the colonization, the food habits of the Argentines began to change, in addition to the Italians, the Pandorians and Spaniards, who brought the masses, then new influences with the arrival of the Jews, English, Arabs and Germans, also had great importance.

One cannot forget the yerba mate and the pastries called invoice; mate is so important in the social life of Argentines that the verb matear is derived it. Mate has already become a national symbol and with digestive and invigorating properties it is taken at any time of the day.

Also of great international fame is the Argentine winery, which has the most prestigious in Mendoza. With an elevation of altitude, it influenced the anti-oxidation and the climate in the production of wines, especially Malbec, considered the best adaptation in Porteño soil.


Argentine cuisine is distinct the rest of Latin America due to the influx of two great European traditions: Italian and Spanish food. In addition, there is the influence of Native American food. Among the native influences are those of Andean and Guarani origin. Due to the Spanish and Italian influence, Argentine cuisine is a continuation of what is generally called the Mediterranean diet.

Argentina is famous for its protein-rich food. Parrilhada, grilled meat, is very popular in Argentine cuisine. In Patagonia, lamb and goat meat are used more than beef in food.

Vegetables and salads are also important in Argentine cuisine. Tomato, onion, lettuce and eggplant are common side dishes. As much as meat, Italian dishes such as pizza and pasta are also savored. Buenos Aires is said to have more pizzerias than Rome. A traditional drink in Argentina is mate yerba tea.

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