Argentinean cuisine is a variegated mixture of national, Creole, African, Spanish and Italian gastronomic traditions.
National cuisine of Argentina
Argentina's trademark is beef: a thin milanese chop is made from it; a lokro beef and corn stew; meat with yugoso blood. In addition to beef dishes, others are widespread in the country - in the form of chicken in beer, stewed armadillo, fried meat "visachi" (a local rodent like a chinchilla), "spicy" oysters, smoked eel. In addition, some dishes are prepared from the meat of the ostriches, rhea and emu. If we talk about vegetable dishes, then in Argentina, vegetable stews and cold soups made from grated tomatoes and cucumbers are popular. And from local sweets it is worth to enjoy Argentinean ice cream “chelado”, fried nuts in sugar, sweet banana rice, fresh and candied fruits.
Popular Argentinean dishes:
- “Matambre” (beef roll with egg and vegetables);
- Wasio (grilled beef fillet);
- "Puchero" (thick meat stew with vegetables);
- "Clafoutis" (chicken with cheese and olives);
- Empanadas (pies with meat filling);
- “Alfahor” (cake with caramel, drizzled with chocolate).
Where to try Argentinean cuisine?
Since many products in Argentina are grilled, travelers will find “churrascaria” and “parillada” restaurants on almost every corner, specializing in dishes prepared in this way. It is worth noting that in Argentine restaurants you will be offered to taste delicious wine (unique grape varieties have been preserved in Argentina).
In Buenos Aires, you can grab a bite to eat at La Esquinita (this grilled Argentinean restaurant offers chicken wings, fish, vegetables flavored with aromatic spices and grilled, will complement the existing wine list), and in Mendoza - in “Ocho Cepas” (in addition to Argentinean dishes, here guests can enjoy the presence of a wine cellar, which means, if they wish, they will be served vintage Argentinean wine).
Cooking classes in Argentina
Would you like to make your own empanadas and fry Argentinean meat? You will be able to fulfill your desire in the culinary course “Cooking with Teresita” (Buenos Aires). And the final part of the classes will be a banquet with local wine tasting.
It makes sense to plan a trip to Argentina for the Lamb Festival (Pozuelos, January-February) and the Gastronomy Week (San Salvador de Jujuy, August), when the participants of this event will have the opportunity not only to taste national dishes, but also to cook them.
