Argentine Cuisine

(Argentina)

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Argentine cuisine may be described as a cultural blending of Indigenous, Mediterranean influences (such as those created by Italian and Spanish populations) within the wide scope of livestock and agricultural products that are abundant in the country 'Argentine Gastronomy'.

Argentine annual consumption of beef has averaged 100 kg (220 lbs) per capita, approaching 180 kg (396 lbs) per capita during the 19th century; consumption averaged 67.7 kg (149 lbs) 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, etc. https://en.wikipedia.org/wiki/Argentine_cuisine

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The asado is the most popular social gathering in Argentina and no weekend is truly complete without it. Asado is …
Pastel De Choclo is a South American dish based on sweetcorn or choclo. First documented as a dish in Chile, …
Alfajor is two round, sweet biscuits made of wheat flour or cornstarch joined together with dulce de leche (known as …
Generally eaten to celebrate Independence Day, pastelitos are a point of Argentine patriotic pride. Flaky puff pastry is filled with …
Argentineans give whole new meaning to grilled cheese with provoleta. A consequence of the significant Italian immigration to Argentina, provoleta …
In various South American countries such as Argentina, Uruguay, Venezuela, Colombia, Peru and Cuba, piononos are prepared using a dough …
(0 ) Chimichurri Sauce (Argentine)
Chimichurri is the country’s go-to condiment. A green salsa made of finely chopped parsley, oregano, onion, garlic, chilli pepper flakes, …
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