Argentina food has a strong Italian and Spanish influence. The typical dishes are: the asado (barbecue), the locro, the milanesas (breaded stakes) and the empanadas. In addition, the most popular desserts are: dulce de leche (milk jam) and alfajores (cookies sandwiched together with milk jam).
The asado is cuts of meat cooked with coal. Before eating the meat, argentines first eat pork sausages and blood sausages.
The Argentineans also eat sweetbreads, kidneys, liver and chitterlings. Sometimes the asado includes chicken and rarely pork. The chimichurri is typical seasoning for the asado, it is a tasty sauce made of natural species (parsley, garlic, red pepper, oregano, thyme, onion, pepper and bay leaves) mixed with vinegar, water, salt and oil. After the innards, the argentines eat the different cuts of meat.
The Argentine barbecue is served with salads of lettuce, tomato, onion, egg, potato and carrot, etc. In restaurants they also serve it with fries. The asado is also accompanied by a Malbec wine, a specialty of the country. Generally, asado is eaten on Sundays with family. Once the meal is over, the argentines say: "An applause to the cooker (asador)"
Locro is a national dish. It is a pre-Incan stew, prepared with corn, squash, beans, potatoes, onions and pieces of beef and pork. It is eaten on national holidays. We recommend eating locro in winter time, as it has many calories.
The milanesas are thin fillets of meat dipped in egg and breadcrumbs. They are very popular in Argentina. You can have them alone or with potatoes, mashed potatoes or salads. They are eaten hot or cold, fried or baked or in a sandwich.
Argentina food is delicious. You have to try the empanadas. It is dough filled with different mixtures: meat, ham and cheese, corn, chicken etc. They are eaten throughout the country, but best ones are those of the Northern provinces (Salta and Jujuy).
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