Culinary Traditions of South America: Argentina

Snugly situated between the Andes Mountain range, the Pacific Ocean, and the South American countries of Uruguay, Brazil, Chile and Paraguay lies South America's largest country, Argentina. Being situated in this a manner allows Argentina to be exposed to many different regional influences from all directions, including countries from all the way across the Pacific. Spain took it upon themselves to permanently settle in the country in the late 1500s, and remained there until Buenos Aires formally emancipated themselves in 1853. One of the most marked differences between Argentine Cuisine and other exotic cuisines from around the world is the heavy influence that Italian and Spanish cultures had on it.

Since the Italian culture heavily influences the country of Argentina, Italian favorites such as lasagna, pizza, pasta, and ravioli are commonly seen on the Argentine dinner table, especially in the country's major cities. White bread is also a favorite of Italian's, and can be found alongside native Argentine vegetables such as zucchini, squash, cucumbers, eggplant and potatoes.

It is not hard to figure out why items such as milk, wheat, corn and meats like goat, beef, pork and lamb are common occurrences in Argentine dishes; Argentina is one of the world's largest producer of these particular food items. Argentine dishes are normally very high in protein, so grilled meats are commonly seen on a plate of Argentine food.

Pastries stuffed with meat or cheeses, commonly referred to as empanadas, are also an Argentine favorite. They are commonly served in Argentina's restaurants and are national favorites, being served routinely as appetizers at parties and festivals. They can be enjoyed fried and baked, as well. Oranges or apples, along with brown sugar make up the dessert version of the empanada, and are quite a tasty treat!

Spanish and Italian influences in Argentine cuisine are less apparent in smaller cities. Milanesas, which are thin slivers of meat, dipped in eggs and breadcrumbs, then fried in oil, are common fare in the more rural areas of Argentina. Their simplicity makes them great snacks, but they are also favored as a main dish served piping hot with mashed potatoes, or nestled between two slices of bread and eaten as a sandwich.

Desserts are more popular in these areas, as well, with Dulce de leche being a favorite. Dulce de leche is a sweet pudding of sugar and milk. Its name roughly means "Milk Jam." This lightly brown-colored pudding is eaten alone, or stuffed in cakes or pies. Other times, the treat is crystallized into a solid, wafer-like candy substance.

The more able, master chefs are inclined to return to the more classic, provincial style of preparing and cooking food, which bears more of a resemblance to Mexican cuisine than that of Italy. In preparing Mexican cuisine, bolder, more intense spices are used. Argentine cooks are famous for their tortillas, which are made of potato dough, just like that of the Spanish. Authentic Mexican tortillas, on the other hand, are made from either corn or flour. Whenever you are enjoying a meal in Argentina, don't be surprised to taste a bit of Italy, or sense a Spanish flair.