There Argentinian cuisine is tasty, rich and very varied, thanks to the influences culinary cultures indigenous And mediterranean (resulting from the immigration of populations of Italian and Spanish origin). Sweet, salty, sweet or bitter, the flavors mix to give birth to a traditional, original and unique cuisine.
Although the gastronomy Argentina is very varied, the meat occupies a central place in most typical dishes. It is therefore not surprising that the most recognized and appreciated Argentine dish is the meat of grilled beef.
The asado ritual
Grilling or “asado” is much more than just a culinary specialty of the country. It offers Argentines the opportunity to share a moment with family and/or friends. In Argentina, when preparing a asado, the tradition is that we eat “the whole animal”. It is important to follow an order of service: we start with the less noble parts of the animal (sausage, different types ofoffal…), ending with the best cuts of meat (steak…).
There chimichurri sauce is the most appreciated condiment to season the meat once cooked. Prepared with parsley, oregano, garlic, red pepper, vinegar and oil, this sauce brings a combination of aromas and flavors that enhance the taste of each bite.
Empanadas: a dish that is part of Argentine cultural identity
How to talk about Argentine cuisine without mentioning the empanadas ? These little turnovers stuffed with meat and vegetables delight the most demanding palates. Empanadas are part of the culture Argentina and each region has its own original recipe. For example, those from the province of Tucuman are made with roasted meat, while those from Salta are made with potatoes. In the province of La Rioja, olives, hard-boiled eggs, raisins and green onions are added to the stuffing. As for the empanadas of Jujuy, a town located at the gates of the Andes of the North-West, they are distinguished by their spicier taste and their llama meat.
Yerba mate: an ancient drink
The national drink is called yerba mate. It has been known and consumed by the indigenous populations of Argentina for thousands of years. Mate can be consumed cold (“Tereré”), but it is generally drunk hot. The Argentinians prepare it in a calabash and drink it with a “bombilla”, a kind of straw. The daily consumption of this beverage offers many benefits for health. It is particularly known for its energizing effect and for its beneficial effects on the stomach and digestion.
How to make the dough for empanadas?
Ingredients :
- 360 g all-purpose flour
- ¼ tsp. salt
- 15 g of yeast
- 170 g unsalted butter (1 ½ sticks)
- 1 egg
- 100ml lukewarm water
Preparation of homemade empanada dough:
Mix the flour and salt with your hands, add the butter, egg and water until you get a lumpy dough. Form a ball, flatten slightly. Roll out the dough into a thin layer and cut out round empanada disc shapes (use round pans or a small plate). Use immediately or store in fridge/freezer for later use.
Discover in slideshow our top 6 recipes of typical Argentine dishes. Good tasting !
