This article is part of the Cuisine series
Foods
Bread - Pasta - Cheese - Rice Sauces - Soups - Desserts Herbs and spices Other ingredients Image File history File links Title_Cuisine_2. ... Cuisine (from French cuisine, cooking; culinary art; kitchen; ultimately from Latin coquere, to cook) is a specific set of cooking traditions and practices, often associated with a specific culture. ... Percentages are relative to US recommendations for adults. ... Percentages are relative to US recommendations for adults. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ... Species Oryza glaberrima Oryza sativa Brown basmati rice Terrace of paddy fields in Yunnan Province, southern China. ... For the computer protocol, see SAUCE In cooking, a sauce is a liquid or sometimes solid food served on or used in preparing other foods. ... Soup is a food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. ... A selection of desserts Dessert is not a meal that can be withstanding by itself. ... Herbs: basil Herbs (IPA: hə()b, or əb; see pronunciation differences) are plants grown for any purpose other than food, wood or beauty. ... “Spiciness” redirects here. ... Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal for nutrition and/or pleasure. ...
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This article was a former Spanish Translation of the Week. Portions of the #Central region and las Pampas and #Northwest region sections still need to be translated. The Spanish text has been commented out; to translate, simply click "edit" on the specific sections. You can also help by copyediting and proofreading.

Argentine cuisine evolved distinctly from the rest of Latin American cuisine because of the heavy influence of Italian, Spanish, French and other European cuisines which makes the typical Argentine diet a variation on what is often called the Mediterranean diet. Asian cuisine is a term for the various cuisines of South, East and Southeast Asia and for fusion dishes based on combining them. ... See the individual entries for: Austrian cuisine British cuisine English cuisine Scottish cuisine Welsh cuisine Anglo-Indian cuisine Modern British cuisine Belgian cuisine Czech cuisine Danish cuisine Dutch cuisine Finnish cuisine French cuisine Basque cuisine German cuisine Hungarian cuisine Icelandic cuisine Irish cuisine Italian cuisine Cuisine of Sicily Lappish cuisine... Caribbean cuisine is a fusion of African, Amerindian, French, Indian, and Spanish cuisine. ... South Asian cuisine includes the cuisines of the South Asia. ... See the individual entries for: Argentine cuisine Brazilian cuisine Mexican cuisine South American cuisine . ... The term Middle Eastern cuisine refers to the various cuisines of the Middle East. ... North American cuisine is a term used for foods native to or popular in countries of North America. ... Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. ... Cooking is the act of preparing food for ingestion. ... This is a list of food preparation utensils, also known as kitchenware. ... // United States measures Note that the measurements in this section are in U.S. customary units. ... This is a list of famous and notable chefs. ... A kitchen is a room used for food preparation and sometimes entertainment. ... For the coarsely ground flour, see flour. ... See the individual entries for: Argentine cuisine Brazilian cuisine Mexican cuisine South American cuisine . ... The Mediterranean diet is a modern[1] nutritional model inspired by the traditional dietary patterns of some of the countries of the Mediterranean basin, particularly Greece and Southern Italy. ...

Another determining factor in Argentine cuisine is that Argentina is one of the world's major food producers. It is a major producer of meat (especially beef), wheat, corn, milk beans, and since the 1970s, soybeans. Given the country's vast production of beef, red meat is an especially common part of the Argentine diet (in many periods of Argentine history the annual consumption of beef has been above 100 kg per capita and during the 19th century, neared 180 kg per capita.) Similarly, the enormous quantities of domestically-harvested wheat have made white bread (made with wheat flour) the most commonly found on the table. This explains, to a great deal, the popularity of wheat-based Italian dishes, as well as the fact that Argentine pizza uses more dough than Italian pizza. Mortal Kombat character, see Meat (Mortal Kombat). ... For other uses, see Beef (disambiguation). ... Species T. aestivum T. boeoticum T. compactum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum T. timopheevii References:   ITIS 42236 2002-09-22 For the indie rock group see: Wheat (band). ... “Corn” redirects here. ... A glass of cows milk. ... Green beans Bean is a common name for large plant seeds of several genera of Fabaceae (formerly Leguminosae) used for food or feed. ... The 1970s decade refers to the years from 1970 to 1979, inclusive. ... Binomial name Glycine max (L.) Merr. ...

Besides some regional disparities addressed in this article, there exist at least two other comparisons which are important in understanding Argentine cuisine: the first distinguishes a cuisine that is essentially urban and cosmopolitan (highly influenced by the "globalization" of food and eating patterns) from a more traditional, idiosyncratic rural cuisine. The second comparison is made on the basis of socioeconomic differences.

While certain foods can be found in all corners of the country (barbecued meat; dulce de leche; empanadas; yerba mate in addition to all sorts of Italian, Spanish, and French dishes) one can map out four broad culinary regions based on major trends. Asado is cuts of meat, usually beef, which are cooked on a grill (parrilla) or open fire. ... This article does not cite its references or sources. ... This article does not cite its references or sources. ... Binomial name Ilex paraguariensis A. St. ...

Typical foods

Asado (barbecue)

Fideos and other Italian dishes are features of Argentine cuisine

Scones are also commonly served with jam and clotted cream (commonly known as a cream tea).

Argentines are famous for their high protein diet, particularly beef. Grilled meat (parrilla) from the asado is a staple, with steak and beef ribs especially common. Chorizo (pork sausage), morcilla (blood sausage), chinchulines (chitterlings), mollejas (sweetbread), and other parts of the animal are enjoyed. In Patagonia, lamb and chivito — goat — are eaten more than beef. Whole lambs and goats can be seen on the asado. Chimichurri, a sauce of herbs and chili, is usually the only seasoning for steak and chorizo. Image File history File linksMetadata Download high resolution version (1570x1235, 355 KB) Summary Licensing File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Argentina Cuisine of Argentina Argentine beef Metadata This file contains additional information, probably added from the... Image File history File linksMetadata Download high resolution version (1570x1235, 355 KB) Summary Licensing File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Argentina Cuisine of Argentina Argentine beef Metadata This file contains additional information, probably added from the... Spaghetti with tomato sauce and cheese, prepared and photographed by Eloquence. ... Spaghetti with tomato sauce and cheese, prepared and photographed by Eloquence. ... Image File history File linksMetadata Download high resolution version (1600x1200, 641 KB) Summary Scones Licensing File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Cuisine of Argentina Scone (bread) Metadata This file contains additional information, probably added from the... Image File history File linksMetadata Download high resolution version (1600x1200, 641 KB) Summary Scones Licensing File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Cuisine of Argentina Scone (bread) Metadata This file contains additional information, probably added from the... A representation of the 3D structure of myoglobin, showing coloured alpha helices. ... For other uses, see Beef (disambiguation). ... Asado is cuts of meat, usually beef, which are cooked on a grill (parrilla) or open fire. ... A steak (from the Swedish word for fry - stek) is a slice from a larger piece of meat, typically beef. ... This does not adequately cite its references or sources. ... Morcilla cocida: Spanish-style blood sausage Blood sausage or black pudding or blood pudding is a sausage made by cooking down the blood of an animal with meat, fat or filler until it is thick enough to congeal when cooled. ... Chitlins in broth. ... Sweetbread is the name of a dish made of the thymus (neck/throat/gullet sweetbread) or the pancreas (belly/stomach/heart sweetbread) of an animal younger than one year old. ... Patagonia, as most commonly defined (in orange). ... Chivito (the diminutive of chivo or goat) is eaten in Argentina, sometimes as part of an asado. ... Chimichurri is a sauce and marinade used with grilled meat in Argentine and Uruguayan cuisine. ...

Breaded and fried meat (schnitzel)— milanesas — are used as snacks, in sandwiches or eaten warm with mashed potatoes — puré. Empanadas — pastries of meat, cheese, sweet corn and a hundred other varieties — are a common sight for parties, starters and picnics across Argentina. Another variation is the "empanada gallega" (Galician empanada), which has a round shape. Vegetables and salads are important too for Argentines, even beyond the fried or mashed potato. Tomatoes, onions, lettuce, eggplants, squashes and zucchini are common sides. Milanesas (plural) are a common meat dish in Argentina as well in other Latin American countries. ... Binomial name Solanum tuberosum L. The potato (Solanum tuberosum) is a perennial plant of the Solanaceae, or nightshade, family, commonly grown for its starchy tuber. ... In South America, particularly Argentina, and Spain, an empanada is essentially a stuffed pastry. ... Friends and family gather for a picnic in a public park in Columbus, Ohio, c. ... Binomial name Solanum lycopersicum L. Percentages are relative to US recommendations for adults. ... For the parody newspaper, see The Onion. ... Binomial name Lactuca sativa L. Percentages are relative to US recommendations for adults. ... Binomial name Solanum melongena L. The eggplant, aubergine, or brinjal (Solanum melongena) is a solanaceous plant bearing a fruit of the same name, commonly used as a vegetable in cooking. ... Species - hubbard squash, buttercup squash - cushaw squash C. moschata- butternut squash C. pepo- most pumpkins, acorn squash, summer squash References: ITIS 223652002-11-06 Hortus Third Squashes are four species of the genus Cucurbita, also called pumpkins and marrows depending on variety or the nationality of the speaker. ... Binomial name Cucurbita pepo L. Two Tondo di Piacenza Courgettes Two typical Courgettes or Zucchinis Ovary at the base of a female flower Zucchini (Zoo-Keen-Ee) (US, Australian, and Canadian English) or courgette (New Zealand and British English) is a small summer marrow or squash, also commonly called Italian...

Just as much as beef, Italian staples, such as pizza and al dente pasta, are eaten. Fideos, Tallarines, ñoquis, ravioles and canelones can be bought freshly-made in many establishment in the larger cities. Italian-style ice cream is served in large parlours and even drive-through businesses. For other uses, see Pizza (disambiguation). ... In cooking, the adjective al dente (pronounced al DEN-tay) describes pasta and (less commonly) rice that have been cooked to be edible but still firm, or vegetables that are cooked to the tender crisp phase - still offering resistance to the bite, but cooked through. ... Percentages are relative to US recommendations for adults. ... Look up Noodle in Wiktionary, the free dictionary. ... A package of Sardinian gnocchetti, which are smaller. ... Lemon dill shrimp ravioli Ravioli is a popular type of pasta, comprised of a filling, commonly (though not always) meat-based, sealed between two layers of pasta dough. ... This section is not written in the formal tone expected of an encyclopedia article. ... Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ...

In Chubut, the Welsh community is known for their teahouses, with scones and Torta Galesa, rather like Torta negra. Chubut is a province in the southern part of Argentina, that lies between the 42nd Parallel South (forming the border with the Río Negro Province) and 46th Parallel South (bordering Santa Cruz Province), the Andes range separating Argentina from Chile, and the Atlantic ocean. ... The Welsh settlement in Argentina began in the 19th century. ... Scones with honey. ... Bara brith ( in argentine spanish: Torta Negra ), sometimes known as speckled bread, is a fruit bread which originated in Wales. ...

Sandwiches de miga are delicate sandwiches made with crustless buttered white bread, very thinly sliced cured meat and cheese and leaf lettuce. They are often purchased from entrepreneurial home cooks and consumed for a light evening meal. Sandwiches de miga are popular food items in Argentina. ...

Argentine food also reflects its European roots and sometimes tend to vary in certain reigions then in others.

Mate ready to drink

A sweet paste, dulce de leche is another national obsession, used to fill cakes and pancakes, spread over toasted bread for breakfast or as an ice cream flavour. Alfajores are shortbread cookies sandwiched together with dulce de leche or a fruit paste. The "policeman's" or "truck driver's" sweet is cheese with quince paste or dulce de membrillo. Dulce de batata is made of sweet potato/yam: this with cheese is the Martín Fierro's sweet. Apples, pears, peaches, kiwifruits, avocados and plums are major exports. Image File history File linksMetadata Download high resolution version (696x1020, 124 KB) Mate preparado, en recipiente de Calabaza Photographer Jorge Alfonso Hernández Jorge_alfonso Date 2006-03-18 es Mate Yerba Mate en recipiente de calabaza, con su bombilla}} fr Mate Yerba Mate en récipient typique, avec sa bombilla... Image File history File linksMetadata Download high resolution version (696x1020, 124 KB) Mate preparado, en recipiente de Calabaza Photographer Jorge Alfonso Hernández Jorge_alfonso Date 2006-03-18 es Mate Yerba Mate en recipiente de calabaza, con su bombilla}} fr Mate Yerba Mate en récipient typique, avec sa bombilla... This article does not cite its references or sources. ... Peruvian alfajores Two alfajores (black and white flavours) An alfajor (Spanish, in IPA: ; plural alfajores) is a traditional cookie in some countries of the Americas , most notably in Argentina. ... Binomial name Cydonia oblonga Mill. ... Binomial name Ipomoea batatas Linnaeus The sweet potato (Ipomoea batatas) is a crop plant whose large, starchy, sweet tasting tuberous roots are an important root vegetable. ... Yams at Brixton market For the term yam as used in the United States, see sweet potato. ... Martín Fierro is an epic poem by the Argentinean writer José Hernández. ... This article is about the satellite APPLE. For the fruit apple, see Apple. ... This article or section does not adequately cite its references or sources. ... Binomial name Prunus persica (L.) Batsch Percentages are relative to US recommendations for adults. ... The kiwifruit (commonly known as kiwi) is the edible fruit of a cultivar group of the woody vine Actinidia deliciosa and hybrids between this and other species in the genus Actinidia. ... Binomial name Persea americana Mill. ... It has been suggested that Prune (fruit) be merged into this article or section. ...

A traditional drink of Argentina is an infusion called mate. The dried leaves and twigs of the yerba mate plant (Ilex paraguariensis) are placed in a small cup, also called mate, usually made from a gourd, but also bone or horn. The drink is sipped through a metal or cane straw called a bombilla. Mate can be sweetened with sugar, or flavored with aromatic herbs or dried orange peel, to hide its bitter flavour. Hot water is poured into the gourd at near-boiling point so as to not burn the herb and spoil the flavour. At family or small social gatherings, one mate may be shared by the group, with the host preparing the mate to the preference of each guest. When one guest is finished, the mate is returned to the host, who will then prepare a mate for another guest. This is considered an important social ritual. Mate cocido is the same leaf, which rather than brewed, is boiled and served, as coffee or tea, with milk or sugar to taste. Mate Mate (pronounced ) is a highly caffeinated infusion prepared by steeping dried leaves of yerba mate (Ilex paraguariensis) in hot water. ... Binomial name Ilex paraguariensis A. St. ...

Other typical drinks include wine (occasionally mixed with carbonated water known as soda); tea and coffee are equally important. Quilmes is the national brand of pale lager, named after the town of Quilmes, Buenos Aires, where it was first produced. Argentine wine, as with many aspects of Argentine cuisine, has its roots in Spain. ... Effervescence from soda. ... Cervecería y maltería Quilmes is an Argentine Brewery founded in 1888 in Quilmes, Buenos Aires Province, by Otto Bemberg, a German immigrant. ... (North) American lagers, as defined by the Association of Brewers, are a family of very pale to golden colored beers with light body and low to medium bitterness. ... Quilmes is a city in the province of Buenos Aires, Argentina, with a population over 500,000. ...

Regional differences

Argentine Cuisine is heavy influenced on its European roots. Also Asado, dulce de leche, empanadas and yerba mate are also national through-out Argentina. In many parts of the country food is prepared differently and different kinds of foods are made this includes to a smaller degree food from Pre-Colombian times like in the Northwest and the Southeast.

Central region and las Pampas

This region consists of the provinces of Buenos Aires, Córdoba, Santa Fe, La Pampa, part of Entre Ríos, and all of the Autonomos City of Buenos Aires. It is also a crucial center of cattle production for Argentina and is thus the origin of the quintessentially Argentine dishes carne asada (barbecued beef) and dulce de leche. It is here that red-meat-based foods are combined with white meat, dairy products and pasta, producing a high-protein diet. The Buenos Aires province (IPA: , Spanish: Provincia de Buenos Aires) is the wealthiest and most populated province of Argentina. ... Córdoba is a province of Argentina, located in the centre of the country. ... Santa Fe is a province of Argentina, located in the north of the country. ... La Pampa is a province of Argentina, located in the Pampas in the centre of the country. ... Map of Argentina highlighting the province Entre Ríos is a province of Argentina, it lays and borders north of Buenos Aires Province, south of Corrientes Province, east of Santa Fe Province, and west of Uruguay. ... For other uses, see Buenos Aires (disambiguation). ... Binomial name Bos taurus Linnaeus, 1758 Cattle (often called cows in vernacular and contemporary usage, or kye as the Scots plural of cou) are domesticated ungulates, a member of the subfamily Bovinae of the family Bovidae. ... Carne asada is a dish, literally meaning grilled meat, it is one of the most popular varieties of Mexican food, more commonly in the Northern parts of Mexico, in the states of Baja California, Sonora, Chihuahua, Nuevo León and Tamaulipas. ... This article does not cite its references or sources. ... A representation of the 3D structure of myoglobin, showing coloured alpha helices. ... In nutrition, the diet is the sum of food consumed by a person or other organism. ...

In addition to the aforementioned carne asada and dulce de leche, other dishes that typify the region are milanesas (Its name derive from the original cotoletta alla milanese from Milan, Italy ), or breaded meats. A common dish of this variety is the milanesa napolitana (the name comes from a restaurant that used to be in Buenos Aires, "El Napolitano"). Milanesa napolitana is an Argentine innovation despite its name. In addition to roast beef, bifes, and churrascos, a visitor to the central region will find many dishes of Italian origin that have been incorporated into the Argentine cuisine and heavily modified from their original forms. Type anti-tank Nationality joint Germany/France Era Cold War, modern Launch platform Individual, Vehicle Target Vehicle, Fortification History Builder MBDA, Bharat Dynamics (under license) Date of design 70s Production period since 1972 Service duration since 1972 Operators 41 countries Variants MILAN 1, MILAN 2, MILAN 2T, MILAN 3, MILAN...

Pizza (locally pronounced pisa or pitsa), for example, has been wholly subsumed and in its Argentine form more closely resembles Italian calzones than it does its Italian ancestor. Typical or exclusively Argentine pizzas include pizza canchera, pizza rellena (stuffed pizza), pizza por metro (pizza by the meter), and pizza a la parrilla (grilled pizza). While Argentine pizza, derives from Neapolitan cuisine, the Argentine fugaza/fugazza comes from the focaccia xeneise (Genoan), but in any case its preparation is different from its Italian counterpart, and the addition of cheese to make the dish (fugaza con queso or fugazzeta) is an Argentine invention. For other uses, see Pizza (disambiguation). ... It has been suggested that Panzarotti be merged into this article or section. ... Naples (Italian: , Neapolitan: Nàpule, from Greek Νεάπολη < Νέα Πόλις Néa Pólis New City) Capital of the Campania region and the Province of Naples. ... Genoa (Genova in Italian - Zena in Genoese) is a city and a seaport in northern Italy, the capital of the Province of Genoa and of the region of Liguria. ...

Fainá is a type of thin bread made with chickpea flour (adopted from northern italy). During the 20th century, people in pizzerias in Buenos Aires, Rosario or Córdoba have commonly ordered a "combo" of moscato, pizza, and fainá. This is a large glass of a sweet wine called moscato (muscat), plus two triangular stacked pieces (the lower one being pizza and the upper one fainá). Despite both pizza and faina being Italian in origin, they are never served together in that country. Farinata (which literally means floured) is a thin, crisp, pizza-like pancake from Liguria, Italy which is also eaten in Alessandria and is similar to the socca from Nice, France. ... Binomial name Cicer arietinum L. Percentages are relative to US recommendations for adults. ... (19th century - 20th century - 21st century - more centuries) Decades: 1900s 1910s 1920s 1930s 1940s 1950s 1960s 1970s 1980s 1990s As a means of recording the passage of time, the 20th century was that century which lasted from 1901&#8211;2000 in the sense of the Gregorian calendar (1900&#8211;1999... The muscat family of grapes grow widely for wine, raisins and table grapes. ... For other uses, see muscat. ...

Nevertheless, the pastas (pasta, always in the plural) surpass pizzas in consumption levels. Among them are tallarines (fettuccine), ravioles (ravioli), ñoquis (gnocchi), and canelones (cannelloni). They are usually cooked, served, and consumed in Argentine fashion, called al-uso-nostro, a phrase of Italian origin. Percentages are relative to US recommendations for adults. ... == Fettuccine (literally little ribbons in Italian) is a type of pasta. ... Lemon dill shrimp ravioli Ravioli is a popular type of pasta, comprised of a filling, commonly (though not always) meat-based, sealed between two layers of pasta dough. ... A package of Sardinian gnocchetti, which are smaller. ... This section is not written in the formal tone expected of an encyclopedia article. ...

For example, it is common for pasta to be eaten together with white bread ("French bread"), which is unusual in Italy. This can be explained by the low cost of bread and the fact that Argentine pastas tend to come together with a large amount of tuco sauce (Italian suco "juice"), and accompanied by estofado (stew). Less commonly, pastas are eaten with a dressing of pesto, a green sauce based on basil, or salsa blanca (Béchamel sauce). Pesto (italian pron. ... Binomial name Ocimum basilicum L. Basil (Ocimum basilicum) of the Family Lamiaceae is also known as Sweet Basil. ... Béchamel Sauce (pronounced ), also known as white sauce, is a basic sauce that is used as the base for other sauces, such as Mornay sauce, which is Béchamel and cheese. ...

Sorrentinos are also a local dish with a misleading name (they do not come from Sorrento, but were invented in Mar del Plata). They look like big round ravioles stuffed with mozzarella, cottage cheese and basil in tomato sauce. Sorrento is the name of many cities and towns: Sorrento,_Italy Sorrento,_Florida, United States of America Sorrento, suburb of Melbourne, Victoria, Australia Sorrento, suburb of Perth, Western Australia, Australia Sorrento, Hong Kong, the largest residential development on Kowloon Station This is a disambiguation page &#8212; a navigational aid which... Map of Mar del Plata and the surrounding region View of Mar del Plata from the air, Argentina Mar del Plata is an Argentine city located on the coast of the Atlantic Ocean in the Buenos Aires Province, 400 km south of Buenos Aires. ... Country of origin Italy Region, town Campania and elsewhere Source of milk Cow or Water buffalo Pasteurized Yes and No Texture Semi-soft Aging time None Certification no, Stg and Dop 1996[1] Mozzarella is a generic term for the several kinds of Italian fresh cheese that are made using... A tub of cottage cheese Cottage cheese is a cheese curd product with a mild flavor. ... Binomial name Ocimum basilicum L. Basil (Ocimum basilicum) of the Family Lamiaceae is also known as Sweet Basil. ... This article or section does not cite its references or sources. ...

Polenta comes from Northern Italy and is very common throughout Argentina. But unlike in Italy, this cornmeal is eaten as a main dish, with sauce and melted cheese. Fried polenta (left), with chicken and potatoes Polenta is a cornmeal dish popular in Italian, Savoyard, Swiss, Austrian, Croatian, Slovenian, Serbian, Romanian, Bulgarian, Corsican, Argentine, Brazilian, and Mexican cuisine, and it is a traditional staple food throughout much of northern Italy. ... Cornmeal products include tortillas and taco shells. ...

Spanish influences are abundant: desserts like the churros (cylinders of pastry, usually fried, sometimes filled with dulce de leche), flan, ensaimadas (Catalan sweet bread), and alfajores are all descended from Spain. Main dishes such as the tortillas (omelets of egg, onion and potato, and having no relation to the Mexican dish of the same name), nearly all kinds of stew, arroces (rice dishes such as paella), and fabada (Asturian bean stew). All of the guisos and pucheros (stews) are of Spanish origin. Argentine preparations of fish, such as dried salt cod (bacalao), calamari, and octopus, originate from the Basque and Galician regions. A churro is a sweet, fried pastry food, popular in Spain, Mexico, Brazil, and the Spanish doughnut or Mexican doughnut. ... This article does not cite its references or sources. ... Flan may refer to any of the following: a flan IS a pie it says so on the pie page, it is a tart which is a pie, so there In British English usage, flan may be various kinds of tart or cake with a sweet or savoury filling, often... Anthem: Els Segadors Capital Barcelona Official language(s) Spanish, Catalan and Aranese Area  â€“ Total  â€“ % of Spain Ranked 6th  32,114 km²  6. ... Peruvian alfajores Two alfajores (black and white flavours) An alfajor (Spanish, in IPA: ; plural alfajores) is a traditional cookie in some countries of the Americas , most notably in Argentina. ... It has been suggested that this article or section be merged with Tortilla de patatas. ... An Omelette or omelet is a preparation of beaten egg cooked with butter or oil in a frying pan, often folded around a filling. ... Valencian paella. ... Asturian, Astur-Leonese or Bable (Asturianu in Asturian) is a Romance language spoken in some parts of the provinces of Asturias and León in Spain, and in the area of Miranda de Douro in Portugal (where it is officially recognized as Mirandese). ... Beef Stew A stew is a common dish made of vegetables, meat, poultry, or seafood cooked in stock and water. ... the world is coming to the end!!!!! cod is going to eat up alive and do us hard up the emmm. ... This article or section does not adequately cite its references or sources. ... The Ikurriña, Basque flag Location of Territory of the Basque Country The Basque Country divided in seven provinces. ... Galicia (Spain) - Wikipedia, the free encyclopedia /**/ @import /skins-1. ...

Empanadas, though typically South American, have a Moorish origin (they derived from the Near-Eastern lahmayim and fatay), and they can be also traced to the Galician empanada and to certain stuffed calzoni. This article does not cite its references or sources. ... For the terrain type see Moor Moors is used in this article to describe the medieval Muslim inhabitants of al-Andalus and the Maghreb, whose culture is often called Moorish. For other meanings look at Moors (Meaning) or Blackamoors. ... This article does not adequately cite its references or sources. ... Galicia (Spain) - Wikipedia, the free encyclopedia /**/ @import /skins-1. ...

Germanic influence has impacted Argentine food as well, particularly sweet dishes. The pastries known as facturas are Germanic in origin: croissants, known as medialunas, are the most popular of these, and can be found in two varieties: butter- and lard-based. Also German in origin are the "Berlinese" known as bolas de fraile ("friar's balls"), and the rolls called piononos. The facturas were re-christened with local names given the difficult phonology of German, and usually Argentinized by the addition of a dulce of leche filling. In addition dishes like Chucrut (Sauerkraut) have also made it into main stream Argentine Cuisine. Most of the names given to bakery and pastry elaborations such as 'facturas' are dubbed as mockery to Church or State institutions and bosses due to the anarchist or socialist tendencies of bakers' unions during the 1900's. A croissant. ... Sauerkraut and sausage on a plate Pickled Eisbein, served with Sauerkraut Percentages are relative to US recommendations for adults. ...

Not much is left of the gaucho food, except asado, dulce de leche, mate (the yerba mate infusion), tortas fritas, and arroz con leche (rice pudding). A sopapilla is a kind of fried pastry or quick bread. ... Rice pudding being served during the traditional Scandinavian Christmas meal, in Denmark Rice pudding (Arroz Doce) in a typical Christmas meal, in Portugal Pulut hitam served in a Malaysian restaurant Rice pudding is a dessert enjoyed by people of different cultures all over the world. ...

The scene was different until the first half of the 19th century. Lucio V. Mansilla in his Memorias records that in the cities of Buenos Aires province (which at that time also included Montevideo, now in Uruguay) common foods were quibebe, mazamorra (a sweet, milky corn pudding) as a dessert, chancaca (a sugary, brown, corn cake), the pacú fish, surubí, sábalo, asados (roasts) etc. Department Montevideo Department Altitude 43 m Coordinates 34º 53S 56º 10W Founded 1726 Founder Bruno Mauricio de Zabala Population 1,325,968 (2004) (1st) Demonym Montevideano Phone Code +02 Postal Code 10000 Montevideo (IPA: ) is the capital, largest city, and chief port of Uruguay. ... Quibebe is a dish from Northeastern Brazil. ... Pacú or pacu is the common name, or part of the common name, of many species of fish endemic to South America, such as: Piaractus mesopotamicus (Paraná River pacú) Reference Froese, R. and D. Pauly. ... Surubí is the generic common name for several South American fish species of genus Pseudoplatystoma, family Ariidae. ... Sábalo or sabalo are Spanish common names of many fish species, most of them from South America, some from the rest of the Americas and others, such as: Alosa alosa (Spain) Arius heudelotii (Mauritania) (northern South America, especially Ecuador) — Chanos chanos (Southeast Asia and Mexico), a. ...

When the Salta-born Juana Manuela Gorriti wrote her book La cocina ecléctica ("Eclectic Cuisine") in the last years of the 19th century, already a large part of the Argentine preparations mentioned in this book were forgotten among the people of the Central region and the Pampas. It was precisely in this era that the great innovative influx of Italian immigrants and Italian food occurred. The aforementioned L.V. Mansilla noted the existence of ravioles in principal cities of the Río de la Plata basin around the 1880s; Jorge Luis Borges said that "the first time" that he came to know ravioli was at the beginning of the 20th century, while very young, at the home of Italian immigrants whose Argentine son invited him. The inside of Saltas main cathedral Salta (or San Felipe de Salta) is the capital city of the Argentine province of Salta, located at the centre of that province. ... Juana Manuela Gorriti (1818-1896) Argentine writer. ... Río de la Plata in relation to Uruguay and Argentina A satellite view of the estuary The Río de la Plata (Spanish: Silver River) — which is often referred to in English-speaking countries as the River Plate (as in the Battle of the River Plate), or sometimes as... // Development and commercial production of electric lighting Development and commercial production of gasoline-powered automobile by Karl Benz, Gottlieb Daimler and Maybach First commercial production and sales of phonographs and phonograph recordings. ... Jorge Luis Borges (August 24, 1899 – June 14, 1986), was an Argentine writer who is considered one of the foremost literary figures of the 20th century. ...

In the rural areas of the Pampas corresponding to la Pampa Húmeda, principally in the center and south of Santa Fe, center, east and south of Córdoba and north Buenos Aires, sausage preparations such as salames (salami), bondiolas, codeguines, salamines, etc. are very common. The Humid Pampa (Spanish: Pampa Húmeda) is an extensive region of flat, fertile grassland of loessic origin in Argentina. ... This article or section does not adequately cite its references or sources. ...

The preparation of ham is inherited as much from the Spanish jabugos as from the prosciutti of Parma (Italy). The most famous Argentine hams are probably the jamones serranos (Serrano hams) from Sierras de Córdoba and environs. Ham with cloves Technically, ham is the thigh and buttock of any animal that is slaughtered for meat, but the term is usually restricted to a cut of pork, the haunch of a pig or boar. ... Map of Jabugo, Huelva Jabugo is a town and municipality located in the province of Huelva, Spain. ... Prosciutto Prosciutto (IPA: ) is the Italian word for ham, used in English to refer to dry-cured ham (prosciutto crudo). ... The Sierras de Córdoba is a mountain range in central Argentina, located between the Pampas to the east and south, the Chaco to the north and the foothills of the Andes to the west. ...

Despite the fact that many Italian and Spanish immigrants came from coastal areas and despite the fact that Argentina is rich in marine resources, during the entire 20th century, the level of fish consumption has been relatively low. The main explanation of this phenomenon was the abundant availability of beef and poultry (mainly chicken) and to the fact that these types of meat are more filling than most fish and shellfish; the most common preparations of fish have been simple escalopes of fillet of merluza and chapínes. Although since the second half of the twentieth century the percentage of practicing Catholics has steadily declined, and although in 2005 they may account for only 20 percent of the total population, many of the festivities and dishes associated with their tradition have remained visible. This page is a candidate to be copied to Wiktionary using the Transwiki process. ...

Christmas–on Christmas it is traditional to eat oven-roasted pork or, less commonly, duck, accompanied by turrons, and pan dulce that is directly derived from Milanese panettone. For Easter they eat Easter eggs, whereas during the Semana Santa or days leading up to Easter the Catholic teaching is to avoid meat except for fish. During this time a typically eaten food is empanadas de vigilia, which are empanadas princippaly filled with tuna, and guisados with bacalao (cod). Christmas is an annual holiday that marks the birth of Jesus of Nazareth. ... Turrón (Spanish), torrone (Italian), or torró (Catalan), is a nougat confection, typically made of honey, sugar, and egg white, coated in crushed, toasted almonds, and usually shaped into either a rectangular tablet or a round cake. ... Type anti-tank Nationality joint Germany/France Era Cold War, modern Launch platform Individual, Vehicle Target Vehicle, Fortification History Builder MBDA, Bharat Dynamics (under license) Date of design 70s Production period since 1972 Service duration since 1972 Operators 41 countries Variants MILAN 1, MILAN 2, MILAN 2T, MILAN 3, MILAN... Panettone Panettone (Milanese: panetùn) is a typical cake of Milan, Italy, usually prepared and enjoyed for Christmas and New Year, and one of the symbols of the city. ... Easter, the Sunday of the Resurrection, Pascha, or Resurrection Day, is the most important religious feast of the Christian liturgical year, observed at some point between late March and late April each year (early April to early May in Eastern Christianity), following the cycle of the moon. ... Fabergé egg Easter eggs are specially decorated eggs given out to celebrate the Easter holiday or springtime. ... Holy Week (Sp. ... A shoal of skipjack tuna Tuna are several species of ocean-dwelling fish in the family Scombridae, mostly in the genus Thunnus. ... This page is about the possible island called Bacalao, for the Portuguese dish that is also known as Bacalao, see Bacalhau. ... the world is coming to the end!!!!! cod is going to eat up alive and do us hard up the emmm. ...

Wine production in this part of Argentina is qualitatively and quantitatively inferior than that in the Northeast and the Cuyo; nonetheless, there are some interesting wines: in the colonial era, famous wines were made by the Jesuits in Alta Gracia (in the Sierras de Córdoba), and since the end of the 19th century notable wines have come from Caroya, also in the province of Córdoba though not in the sierra but the piedemont of the Cordobam pampa. Also, this region has grown and produced wines in the humid region called "La Costa", which is to say the area around the river Paraná and the river La Plata from the city of Santa Fe to the adyacencias of La Plata; on the other side of the Río de La Plata, in Uruguay , they produce higher quality wine, principally in Juanicó. Alta Gracia, meaning High Grace, is a city located in north-centre of the Cordoba province, in Argentina. ... The Sierras de Córdoba is a mountain range in central Argentina, located between the Pampas to the east and south, the Chaco to the north and the foothills of the Andes to the west. ... Flag of Paraná See other Brazilian States Capital Curitiba Largest City Curitiba Area 199,544 km² Population   - Total   - Density 9,150,000 48 inh. ... La Plata is the capital city of the province of Buenos Aires, Argentina, as well as of the partido of La Plata. ...

The region is a center of dairy production (although it was harmed by the rural movement towards soy products during the 1990's and 2000's. Although this high level of dairy production does not include an entire line of regional cheeses, there are a few. Binomial name Glycine max Soybeans (US) or soya beans (UK) (Glycine max) are a high-protein legume (Family Fabaceae) grown as food for both humans and livestock. ... Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ...

A cheese of Italian origin much appreciated in Argentina (and often eaten together with asados) is provolone, though for the most part during the 20th century Argentineans have preferred cheeses of the French type, and good Argentinian cheeses are often imitiations of French Cheeses. Provolone cheese is an Italian cheese, very similar to mozzarella cheese, which is traditionally used on submarine sandwiches. ...

Northwest region

The Northwest region includes the provinces of Jujuy, Salta, Catamarca, Tucumán, Santiago del Estero. Jujuy is a province of Argentina, located in the extreme northwest of the country, at the borders with Chile and Bolivia. ... Salta is a province of Argentina, located in the northwest of the country. ... Catamarca is a province of Argentina, located in the northwest of the country. ... Tucumán is a province of Argentina, located in the northwest of the country. ... Santiago del Estero is a province of Argentina, located in the north of the country. ...

The cuisine of this region shows more influence from its prehispanic cultures in the Andes Mountains than in the rest of the country; in fact the historical centers of the provinces of this region are located in Andean areas, with the exception of Tucumán, Santiago del Estero. Although, still the primary influence is by European foods. The Hispanic world. ... See also architecture with non-sequential dynamic execution scheduling (ANDES). ...

In agriculture, in addition to potatoes and corn, one finds many varieties of indigenous vegetables: quinoa and kiwicha prosper in the least humid zones, while in more humid areas, beans, tomatoes, pumpkins, chile peppers, avocados, and el cayote abound. Binomial name Chenopodium quinoa Willd. ... Species See text The amaranths (also called pigweeds) comprise the genus Amaranthus, a widely distributed genus of short-lived herbs, occurring mostly in temperate and tropical regions. ... For the film, see Pumpkin (film). ... The chile pepper, chili pepper, or chilli pepper, or simply chile, is the fruit of the plant Capsicum from the nightshade family, Solanaceae. ... Binomial name Persea americana Mill. ...

Non-native plant species are also cultivated in Northeast Argentina and Cuyo, including grapes, olives, nuts, peaches, pears, onions, garlic, and plums.

In the most humid areas, there is a large production of sugar cane, lemons, plantains, and oranges. Apples do well in the coldest areas. From this we can infer that, traditionally, this region has had a great foundation for a great variety of dishes. Generally what stands out are the tucumanas and salteñas, stuffed with meat or humita. Wikimedia Commons has media related to: Humita Humitas are a Native American dish from prehispanic times, and a traditional food in Argentina, Chile, Ecuador and Perú. They consist of masa harina and cooked corn, slowly cooked in oil. ...

Another typical dish of the region (and available throughout the country) is a type of succulent stew prepared mostly with corn grains: el locro. In truth, there are many varieties of locro, including huascha locro and locro pobre. Locro is a hearty stew popular in Argentina. ...

On the other hand, in this area the preparation of tamales and humitas in corn husks is common. It has been suggested that nacatamal be merged into this article or section. ... Wikimedia Commons has media related to: Humita Humitas are a Native American dish from prehispanic times, and a traditional food in Argentina, Chile, Ecuador and Perú. They consist of masa harina and cooked corn, slowly cooked in oil. ...

Other culinary specialties of this region are almond paste (marzipan), dried peaches, maize cake, pork stew with corn, steak, cheap stew, meat stew and eggs quimbos; as well as potato cake, although this last one is often made in other areas of Argentina in recent times. Fruit shapes molded from marzipan Marzipan is a confection consisting primarily of sugar and ground almonds that derives its characteristic flavor from bitter almonds, which constitute 4% to 6% of total almond content by weight. ... “Corn” redirects here. ...

While nearly all the provinces in the region (except for Tucumán and Santiago del Ester) produce wines that in most cases have won worldwide acclaim, among the wines one must mention at least one that is exclusively Argentine: torrontés, a fragrant white wine with a fruity flavor, produced in the Calchaquíes Valleys. Among vintners producing torrontés, the most famous is Cafayate. In the north, as well as in Tarija, liquors (aguardientes) are made from grapes or distilled from wine, such as singani, or others similar to Chilean pisco. Quebrada las Conchas, also known as Quebrada de Cafayate. ... Cafayate is a town located at the central zone of the Valles Calchaquíes in the province of Salta, Argentina. ... This article is about a liquor. ... Some bottles of Peruvian Pisco Pisco (from Quechua: pisqu, little bird) is a liquor distilled from grapes (a brandy) made in wine-producing regions of Peru. ...

However, the great majority of Argentines prefer French-style wines (including sparkling wines like champagne). This taste is found in the higher economic strata, where the purchasing power is greatest, and as a consequence, native, Italian, and Spanish wines all play second fiddle to French wines in Argentina. It has been suggested that Blanc de noirs be merged into this article or section. ...

Of the Italian-style wines produced in Argentina, the most outstanding imitate the Chianti; of those in the Spanish style, the best-known are called carlón. Chianti is Italys most famous red wine. ...

• See also: Argentine wine

In certain parts of Argentina and certain socioeconomic classes there is a preference for artificially sweetened wines known as abocados (no relation to the vegetable, which is known in Spanish as aguacate), a taste derived from vinos de misa (principally one known as mistela), which can be better understood if one remembers that the first grapevines for wine were planted in Argentina at the start of the 16th century precisely to be used in Roman Catholic communion. Argentine wine, as with many aspects of Argentine cuisine, has its roots in Spain. ... Binomial name Persea americana Mill. ... The Roman Catholic Church, most often spoken of simply as the Catholic Church, is the largest Christian church, with over one billion members. ... For other uses, see Eucharist (disambiguation). ...

Northwest Argentina a territory that produces a great variety of sweets, some of which are consumed in massive amounts in other parts of the country: dulce de batata and dulce de membrillo. These are used, together with queso fresco, in the desserts known as fresco y batata and postre vigilante, very common in most parts or Argentina.

Northeast region

The region includes the provinces of Corrientes, Chaco, Misiones, Formosa, and most of Entre Ríos, the north of Santa Fe, and the east of Santiago del Estero. Corrientes is a province in northeast Argentina, in the Mesopotamia region. ... Chaco is an Argentine province located on the north of the country, near the border with Paraguay. ... Misiones is one of the 23 provinces of Argentina, located in the northeastern corner of the country in the Mesopotamia region. ... Formosa Province is in northeastern Argentina, part of the Gran Chaco Region. ... Map of Argentina highlighting the province Entre Ríos is a province of Argentina, it lays and borders north of Buenos Aires Province, south of Corrientes Province, east of Santa Fe Province, and west of Uruguay. ... Santa Fe is a province of Argentina, located in the north of the country. ... Santiago del Estero is a province of Argentina, located in the north of the country. ...

Four principal foods characterize the nourishing productions of this Argentine region: la mandioca, rice, freshwater fish, and mate.

This area of Argentina provides yerba mate (caá) to the rest of the nation, and even to neighboring states. The two provinces of Corrientes and Misiones are the principal producers of yerba. As the main producer of yerba mate, the mate drink is most popular in this area. In the Northeast, mate is sometimes mixed with cold fruit juices (called Tereré), or even with spirits. A mate containing tereré. A horn made Guampa. ...

Mandioca cassava and many dishes of Northeast Argentina are identical or very similar to those of Paraguay and of Santa Cruz de la Sierra. Common foods include varieties of homemade breads (panes caseros), some made with mandioca flour, and tapioca. Varieties of tapioca called chipá and chipaca spread throughout Southern cone due to internal migrations. Mandioca is also the base for the dish called beyú (also known as mbeyú or mvejú). Empanadas are also made here with Mandioca flour instead of traditional wheat flour. Rice is widely available and is often used in the filling of empanadas. In the Entre Ríos province it is also possible to find empanadas filled with milk pudding. Binomial name Manihot esculenta Crantz The cassava, casava, or manioc (Manihot esculenta) is a woody shrub of the Euphorbiaceae (spurge family) native to South America that is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrate. ... Nickname: Santa Cruz Captital Founded February 26, 1560 Area    - City 325. ... Tapioca is an essentially flavourless starchy ingredient, or fecula, produced from treated and dried cassava (manioc) root and used in cooking. ... Cheese bun Pão de queijo with coffee and a small cachaça bottle; typical products from Minas Gerais. ... Map of Argentina highlighting the province Entre Ríos is a province of Argentina, it lays and borders north of Buenos Aires Province, south of Corrientes Province, east of Santa Fe Province, and west of Uruguay. ...

The abundance of rivers, streams, and lagoons makes fish common to the northeastern diet. Among the fish commonly eaten are pacú, dorado, surubí, mandiyú, manguruyú, patí and boga. They can be roasted, served with rice stews or in empanadas. Pacú or pacu is the common name, or part of the common name, of many species of fish endemic to South America, such as: Piaractus mesopotamicus (Paraná River pacú) Reference Froese, R. and D. Pauly. ... This article is about a constellation in the sky. ... Surubí is the generic common name for several South American fish species of genus Pseudoplatystoma, family Ariidae. ... Binomial name Luciopimelodus pati Valenciennes, 1836 Synonyms Pimelodus pati Barbatus fluviatilis Silurus piracatinga Silurus piri catinga Luciopimelodus pati is a South American species of freshwater long-whiskered catfish that inhabits the basin of the Río de la Plata and the Blanco River. ... Binomial name Leporinus obtusidens Valenciennes, 1847 Leporinus obtusidens is a South American species of ray-finned fish that inhabits the basins of the Paraná River and the River Plate, the Uruguay River, and the São Francisco River (including minor rivers and tributaries like the Bermejo, Pilcomayo, Salí, Juramento, Dulce...

Carpincho (capybara) and yacaré meat were common before the arrival of the Spanish conquest, and can still be found. The carpincho is sometimes cooked by placing hot stones inside the dead animal. Binomial name Hydrochoerus hydrochaeris (Linnaeus, 1766) Capybara range The capybara (also capibara), Hydrochoerus hydrochaeris (Water pig) is a semi-aquatic herbivorous animal. ... Binomial name Caiman yacare Daudin, 1802 The Yacare Caiman (Caiman yacare, Jacaré in Portuguese) is a species of caiman found in central South America, including northern Argentina, southern Bolivia, south-west Brazil (especially in the Pantanal marshland), and the rivers of Paraguay. ...

Fruit production is also widespread, and fruit is a component of various desserts and beverages. The horticultural fruits are oranges, bananas, watermelons, avocados, grapefruits, tangerines, and pineapples. Binomial name Citrus sinensis (L.) Osbeck Orange—specifically, sweet orange—refers to the citrus tree Citrus sinensis (syn. ... This article or section does not cite its references or sources. ... Binomial name Citrullus lanatus (Thunb. ... Binomial name Persea americana Mill. ... Binomial name Citrus paradisi Macfad. ... Binomial name Citrus reticulata Blanco For other uses, see Tangerine (disambiguation). ... Binomial name Ananas comosus (L.) Merr. ...

Palm trees are found in this region, and the palmitos (palm hearts) are nowadays eaten all over Argentina, usually with Salsa Golf, a mix of ketchup and mayonnaise. Genera Many; see list of Arecaceae genera Arecaceae (also known as Palmae or Palmaceae), the palm family, is a family of flowering plants, belonging to the monocot order Arecales. ... Heart of palm, also called palm heart, palmito, or swamp cabbage, is a vegetable harvested from the inner core and growing bud of certain palm trees (notably the coconut (Cocos nucifera), açaí (Euterpe edulis), sabal (Sabal spp. ... A bottle of Heinz Organic Ketchup Ketchup (or less commonly catsup) also known as Red Sauce or Tomato Sauce is a popular condiment, usually made with ripened tomatoes. ... Mayonnaise made in a food processor with an assortment of standard ingredients Mayonnaise is a thick sauce made primarily from vegetable oil and egg yolks. ...

Patagonia and Tierra del Fuego

This region consists of the provinces of Chubut, Neuquén, Río Negro, Santa Cruz, and Tierra del Fuego, Antarctica and South Atlantic Islands. Chubut is a province in the southern part of Argentina, that lies between the 42nd Parallel South (forming the border with the Río Negro Province) and 46th Parallel South (bordering Santa Cruz Province), the Andes range separating Argentina from Chile, and the Atlantic ocean. ... Neuquén is a province of Argentina, located in the west of the country, at the northern end of Patagonia. ... Río Negro is a province of Argentina, located at the northern edge of Patagonia. ... Map of Argentina highlighting the province Santa Cruz is a province of Argentina, located in the south of the country. ... Tierra del Fuego, Antarctica, and South Atlantic Islands (Sp. ...

Here, one can encounter asados (roasts), dulce de leche , empanadas (except for the Falkland Islands or Islas Malvinas), and the intake of infusions of yerba mate (although it often has to come from abroad).

Tallarines, Raviolis, ñoquis (gnocchi), and pizzas are also common in Southern Argentina. Unlike the rest of the country, the southern region has, like its natural production, migratory influences, and its climate, has come unique characteristics. In addition to the always present influence of Italian and Spanish flavors, one can notice the influence of Central and Northwestern Europe. A package of Sardinian gnocchetti, which are smaller. ...

Welsh immigration, for example, since the second half of the 1960s in Chubut has introduced two large contributions to local cuisine: the torta negra, and the cheese called Chubut, whose consumption later spread to the greater part of Patagonia (especially in Neuquén) and in the south of the province of Buenos Aires. Bara brith ( in argentine spanish: Torta Negra ), sometimes known as speckled bread, is a fruit bread which originated in Wales. ... Chubut is a province in the southern part of Argentina, that lies between the 42nd Parallel South (forming the border with the Río Negro Province) and 46th Parallel South (bordering Santa Cruz Province), the Andes range separating Argentina from Chile, and the Atlantic ocean. ... Neuquén is the capital city of the Argentine province of Neuquén, located at coordinates , , on the east of the province at the junction of the Limay and Neuquén rivers. ...

Central European immigration has spread the preparation of certain deserts and sweets (cherry, apple, raspberry, bilberry, rosa mosqueta, zarzaparrilla (sarsaparilla), sauces, etc.) chocolates like those of Bariloche and the practice of smoking wild boar and red deer meat. Binomial name Vaccinium myrtillus L. Bilberry is a name given to several species of low-growing shrubs in the genus Vaccinium (family Ericaceae) that bear tasty fruits. ... Binomial name Smilax regelii Killip & Morton Sarsaparilla (Smilax regelii and other closely related species of Smilax) is a vine that bears roots with many useful properties. ... View of the Nahuel Huapi Lake, Bariloche San Carlos de Bariloche in Argentina is situated on the foothills of the Andes, surrounded by lakes (Nahuel Huapi, Gutiérrez, Moreno and Mascardi) and mountains (Tronador, Catedral, López). ...

The original peoples had made their particular contributions, such as the curanto, el ñaco (a kind of porridge), breads and cakes made from flour composed of "nuez" de pehuén, a candy called llao llao, as well as the fruits of the lenga and calafate. Curanto is a traditional food of Chiloé (an island off the Chilean coast) that has spread to the southern areas of Chile and Argentina. ... Binomial name Nothofagus lenga (Forster) Oersted The Lenga Beech or lenga (Nothofagus pumilio) is a deciduous tree or shrub native to the centre area of the Andes range, in the temperate forests of Chile and Argentina down to Tierra del Fuego. ... Binomial name Berberis buxifolia Lam. ...

The coastlines and lakes of this region have proven rich in fish and shellfish, leading to extravagant preparation of seafood. It is common to find "patés", roasts and guisos of centolla (spider crab), squid, octopus, pollock, salmon, trouts, corvinas, oysters, and so forth. A giant grouper at the Georgia Aquarium Fish are aquatic vertebrates that are typically cold-blooded; covered with scales, and equipped with two sets of paired fins and several unpaired fins. ... Cooked mussels Shellfish is a term used to describe shelled molluscs and crustaceans used as food. ... Spaghetti with seafood (Spaghetti allo scoglio). ... The term spider crab can refer to different species of crab: Japanese spider crab (Macrocheira kaempferi), the largest crab alive, found on the bottom of the Pacific Ocean Portly spider crab (Libinia emarginata), a species of crab found in estuarine habitats on the east coast of North America Hyas, a... Suborders Myopsina Oegopsina Squid are a large, diverse group of marine cephalopods. ... Suborders †Pohlsepia (incertae sedis) †Proteroctopus (incertae sedis) †Palaeoctopus (incertae sedis) Cirrina Incirrina Synonyms Octopoida Leach, 1817 The octopus (Greek , eight-legs) is a cephalopod of the order Octopoda that inhabits many diverse regions of the ocean, especially coral reefs. ... Species Pollachius pollachius Pollachius virens Pollock is the common name used for either of the two species of marine fish in the Pollachius genus. ... Illustration of a male Coho Salmon The Chinook or King Salmon is the largest salmon in North America and can grow to 1. ... Rainbow trout, Oncorhynchus mykiss Biwa trout, Oncorhynchus masou subsp Trout is the common name given to a number of species of freshwater fish belonging to the salmon family, Salmonidae. ... Corvina is a wine grape variety used to make red wines that is sometimes also referred to as Corvina Veronese or Cruina. ... Crassostrea gigas, Marennes-Oléron Crassostrea gigas, Marennes-Oléron Crassostrea gigas, Marennes-Oléron, opened The name oyster is used for a number of different groups of mollusks which grow for the most part in marine or brackish water. ...

The cold weather is a good "excuse" for the consumption of spirits, the Andean portion of Patagonia produces their crafted beers, and the current trends compare those found in Ireland and Central Europe. In the valleys of the Río Negro y Neuquén (ultimately going into northwest Chubut) fine white wines such as Riesling are made, being perhaps the most southern vineyards in the world.

Characteristically, in the southern part of Argentina, besides cattle roast, there are pig roasts, goat roasts, and especially "corderito patagónico" (Patagonic lamb), ñandú (rhea), and "ciervo patagónico" (Patagonic deer). Species R. americana R. pennata The Rhea, also known as ñandú (pronounced ) in Spanish, or ema in Portuguese, is a large flightless ratite bird native to South America. ...

Other foods and beverages

Though a review of the cuisine of Argentina and its principal regions has been assembled, with abundant information, it would be incomplete if the article mentioned only the foods and beverages already cited.

For example, though the importance of the production and consumption of wine (vino) has been discussed, it is important to note that beer (cerveza; the Italian birra is frequently used) in the second half of the 20th century (at the least) and in the first five years of the 21st, competes with wine in popularity. Breweries appeared in Argentina at the end of the 1860s, started by Alsatian colonists; the first were almost in the downtown of Buenos Aires (el égido de la Ciudad Autónoma de Buenos Aires), and soon Polish brewers began industrial production of beer: San Carlos in the province of Santa Fe, Río Segundo and Córdoba in the province of Córdoba, Quilmes (Quilmes beer) and Lavallol on the outskirts of La Plata (in Buenos Aires Province), San Miguel de Tucumán in the province of Tucumán and on the outskirts of the cities of Mendoza and Salta. The presence of a rather important production and consumption of beer has supported the existence of related events, for example the so-called Oktoberfests (sic) or "Fiestas de la Cerveza" in locations that have a significant German population (Villa General Belgrano in Córdoba, San Carlos and Esperanza in the province of Santa Fe, etc.). Such celebrations copy, in an Argentine manner, Munich's Oktoberfest, and similarly are tourist attractions. However, the presence of an also-numerous population of Celtic lineage, principally of Irish origin, has supported the creation of other celebrations of beer, often for marketing purposes, such as Saint Patrick's Day (Día de San Patricio), patron of Ireland, which is celebrated with abundant libations. A selection of bottled beers A selection of cask beers Beer is one of the worlds oldest[1] and most popular[2] alcoholic beverage, selling more than 133 billion liters (35 billion gallons) per year - producing total global revenues of $294. ... Quilmes is a city in Buenos Aires Province, Argentina. ... Cervecería y maltería Quilmes is an Argentine Brewery founded in 1888 in Quilmes, Buenos Aires Province, by Otto Bemberg, a German immigrant. ... The Buenos Aires province (IPA: , Spanish: Provincia de Buenos Aires) is the wealthiest and most populated province of Argentina. ... San Miguel de Tucumán (usually referred to as simply Tucumán) is the largest city in northwestern Argentina. ... Gates of General San Martín Park Mendoza is a city in the west of Argentina, and the capital of the Mendoza Province. ... The inside of Saltas main cathedral Salta (or San Felipe de Salta) is the capital city of the Argentine province of Salta, located at the centre of that province. ... Oktoberfest Main Entrance Oktoberfest is a two-week festival held each year in Munich, Bavaria, Germany during late September and early October. ... Aerial view of Villa General Belgrano Villa General Belgrano, a small mountain village of 6,260 inhabitants is named after the creator of the Argentine flag and located in a lush green valley of Calamuchita in the Mountains in the Province of Córdoba in central Argentina. ... Esperanza is a city in the center of the province of Santa Fe, Argentina. ... Munich (German: , pronounced  ; Austro-Bavarian: Minga; Italian: Monaco; Latin language: Monacum) is the capital of the German Federal State of Bavaria (German: ). Munich is Germanys third largest city and one of Europes most prosperous. ... This article is about the European people. ... St. ...

The consumption of alcoholic beverages in Argentina is perhaps similar to that of most Western European countries, than that of the United States, but certainly much less than that of the British Isles, Scandinavia, or Central and Eastern Europe, Argentines enjoy a variety of alcoholic beverages and Argentina can boast a varied array of elaboraciones, whether industrial or artisanal. Besides beer and wine, Argentines frequently drink cider (here again, the heritage comes from Spain and Italy, more precisely from Asturias and Campania). Cider is the most popular beverage of the middle and lower economic classes at Christmas and New Year (the upper classes proverbially preferring to celebrate with locally produced champagne, although real old-line "creole" aristocrats will still drink cider, which is much more traditional). Cider in a pint glass Cider (or cyder) is an alcoholic beverage made primarily from the juices of specially grown varieties of apples. ... Anthem: Asturias, patria querida Capital Oviedo Official language(s) Spanish; Asturian have special status Area  â€“ Total  â€“ % of Spain Ranked 10th  10,604 km²  2. ... Campania is a region of Southern Italy, bordering on Lazio to the north-west, Molise to the north, Puglia to the north-east, Basilicata to the east, and the Tyrrhenian Sea to the west. ... Christmas is an annual holiday that marks the birth of Jesus of Nazareth. ... The New Year is an event that happens when a culture celebrates the end of one year and the beginning of the next year. ... It has been suggested that Blanc de noirs be merged into this article or section. ... The term Creole and its cognates in other languages — such as crioulo, criollo, créole, kriolu, criol, kreyol, kriulo, kriol, krio, etc. ...

Other widely consumed spirits are aguardiente (firewater) made from sugar cane, known as caña quemada ("burnt cane") or, simply, caña ("cane"). (Although "caña" is really derived from "cognac" and was traditionally used in old Argentina for any brandy, but especially peach brandy, caña de durazno.) A folkloric note about caña quemada: until June 21 it is traditional to drink caña quemada with ruda macho (a variant of common rue), it is supposed that this mixture prevents the flu and other illnesses. Caña competes, mainly in rural areas, with gin ("ginebra"—as in the Dutch kind of gine.) Firewater is an indie rock group founded by Tod A. in 1995. ... Cognac is a commune in the French département of Charente, of which it is a sous-préfecture. ... June 21 is the 172nd day of the year (173rd in leap years) in the Gregorian calendar, with 193 days remaining. ... Binomial name Ruta graveolens L. The Common Rue (Ruta graveolens), also known as Herb-of-grace, is a species of rue grown as a herb. ... Respiratory disease properly named influenza(say: in-floo-en-zah ). Some specific varities of influenza with a vaccination available are: A-New Caledonia, A-California, B-Shanghai. ... This article concerns the beverage. ...

There are many artisanally produced liqueurs (distilled, flavored alcoholic beverages) in Argentina, for example those flavored with peperina, orange, egg, anise, coffee, cherry and, inevitably, dulce de leche. The esperidina is a type of liqueur made from orange peels, invented in Argentina around 1890. One may also encounter chitronchelo or (in Italian) citroncello, based on lemon. This beverage arrived with immigrants from the Mezzogiorno, and is produced both artisanally and industrially (for example, at Mar del Plata). Bottles of strawberry liqueur A liqueur is a sweet alcoholic beverage, often flavoured with fruits, herbs, spices, flowers, seeds, roots, plants, barks, and sometimes cream. ... A list of films produced in Argentina in the year 1995 ordered by date of release in the List of Argentine films. ... Binomial name Citrus sinensis (L.) Osbeck Orange—specifically, sweet orange—refers to the citrus tree Citrus sinensis (syn. ... An egg is an ovum produced by a female animal for reproduction, often prepared as food. ... Pimpinella species, but the name anise is frequently applied to Fennel. ... A cup of coffee Workers sorting and pulping coffee beans in Guatemala Coffee is a widely consumed beverage prepared from the roasted seeds — commonly referred to as beans — of the coffee plant. ... Cherry tree redirects here. ... Regions usually associated with the Mezzogiorno, with darker areas more closely tied to it. ... Map of Mar del Plata and the surrounding region View of Mar del Plata from the air, Argentina Mar del Plata is an Argentine city located on the coast of the Atlantic Ocean in the Buenos Aires Province, 400 km south of Buenos Aires. ...

Non-alcoholic specialties

Nevertheless, Argentines are far more adept at non-alcoholic infusions (although now and then both "families" are mixed; the yerbiao for example, is mate mixed with caña or gin). To say that the mate is the one of the favourite drinks might be redundant but it must be done; but the fact that the mate is very consumed by the inhabitants of the Southern Cone must not lure the foreigner into thinking that other infusions are rare in the region, in Argentina especially, given that there is a strong European cultural imprint, the consumption of coffee is very common. And not so long ago chocolate infusions were common (the eating of chocolate is a Spanish influence—although the plant originated in Meso-America), this consumption grows during autumn and winter, or in the cold regions of the country; there are two dates where consumption of chocolate infusions is traditional in the primary educational centres: 25 May and 9 July, that is, the two national dates of Argentina. Binomial name Ilex paraguariensis A. St. ... This article or section does not cite its references or sources. ... A cup of coffee Workers sorting and pulping coffee beans in Guatemala Coffee is a widely consumed beverage prepared from the roasted seeds — commonly referred to as beans — of the coffee plant. ... Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration. ... May 25 is the 145th day of the year in the Gregorian calendar (146th in leap years). ... July 9 is the 190th day of the year (191st in leap years) in the Gregorian calendar, with 175 days remaining. ...

The English cultural influx (reinforced at the end of the 19th century and beginnings of the 20th by the resurgence of the Far East) has also made very common the consumption of tea. Tea leaves in a Chinese gaiwan. ...

To finish the index of infusions consumed in Argentina, it must be said that medicinal herbs are common in the whole country, and that many of them are drunk infused: chamomile, lanceleaf, boldo, poleo, peperina, carqueja, thyme, canchalagua, rue (macho and hembra, that is, "male" and "female"), mallow, rosemary, passion flower, bira bira, palán palán, muña muña, to mention only the main ones. Many of these herbs are also used in apéritifs and bitters, whether alcoholic or not. Medicinal herbs Achillea millefolium Yarrow Allium sativum Garlic Artemisia absinthium L, Wormwood Sweet sagewort Crataegus spp. ... Chamomile flowers The name Chamomile or Camomile is ambiguous and can refer to several distinct species. ... Boldo (Peumus boldus Molina) is a plant native to the coastal region of Chile. ... A list of films produced in Argentina in the year 1995 ordered by date of release in the List of Argentine films. ... Species About 350 species, including: Thymus adamovicii Thymus bracteosus Thymus broussonetii Thymus caespititius Thymus camphoratus Thymus capitatus Thymus capitellatus Thymus carnosus Thymus cephalotus Thymus cherlerioides Thymus ciliatus Thymus cilicicus Thymus cimicinus Thymus comosus Thymus comptus Thymus doerfleri Thymus glabrescens Thymus herba-barona Thymus hirsutus Thymus hyemalis Thymus integer Thymus lanuginosus... Mallow is the common name of several closely related genera of plant in the family Malvaceae: Althaea – Marsh mallow Callirhoe – Poppy mallow Kosteletzkya – Seashore mallow Lavatera – Tree mallow or rose mallow Malacothamnus – Santa Cruz Island bush-mallow Malva – Mallow Malvaviscus – Turks cap mallow Sidalcea – Greek mallow Sphaeralcea – Globemallow Plants... Binomial name Rosmarinus officinalis L. Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. ... Species Passiflora amalocarpa Passiflora amethystina Passiflora aurantia Passiflora caerulea Passiflora capsularis Passiflora edulis Passiflora foetida Passiflora helleri Passiflora holosericea Passiflora incarnata Passiflora karwinskii Passiflora mucronata Passiflora murucuja Passiflora tenuifila Passiflora tulae Passiflora vitifolia Passiflora yucatanensis Passion flower refers to vines in the genus Passiflora&#8212;flowering plants known for their... An apéritif is an alcoholic drink usually enjoyed as an appetizer before a large meal. ... bitter An antique (probably 1880s) bitters bottle from Germany that sold for $1240. ...

Popular short-order dishes

Common restoranes or restaurantes nearly anywhere in Argentina today serve (into the wee hours) quickly prepared meals that in the course of the 20th century came to be known as minutas ["short-order dishes"]. Some of the dishes included in the category of minutas are milanesas, churrascos, bifes, escalopes, tallarines, ravioles, ñoquis, although some are very typical of locations that sell food: "bifes a caballo" (beef steak with two fried eggs), "milanesa a caballo", "milanesa completa" (a milanesa with two fried eggs and a garnish of fries), "revuelto Gramajo", "colchón de arvejas", "suprema de pollo" (a kind of chicken milanesa), matambres, "lengua a la vinagreta" and "sandwiches". Milanesas (plural) are a common meat dish in Argentina as well in other Latin American countries. ... French fried potatoes, commonly known as French fries or fries (North America) or chips (United Kingdom, Republic of Ireland and Commonwealth) are pieces of potato that have been chopped into batons and deep fried. ... Matambre is a beef dish from Argentina. ... An Italian sandwich. ...

The variety of "sandwiches" (called thus in Argentina, as opposed to the Spanish emparedado) are nearly infinite. The most common are those made of milanesa, baked ham and cheese, pan de miga, toasted bread, pebetes, panchos, choripanes, morcipanes, etc.; from Montevideo comes a different species of sandwich called the chivito, even though it contains no goat meat. A pebete is a simple Argentine sandwich, traditionally filled with cheese, cured meat, tomato and mayonnaise. ... Pancho may be: The short for Spanish name Francisco in many American countries. ... Street sale of choripanes in Plaza de Mayo, Buenos Aires, Argentina. ... Department Montevideo Department Altitude 43 m Coordinates 34º 53S 56º 10W Founded 1726 Founder Bruno Mauricio de Zabala Population 1,325,968 (2004) (1st) Demonym Montevideano Phone Code +02 Postal Code 10000 Montevideo (IPA: ) is the capital, largest city, and chief port of Uruguay. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... Chivito (the diminutive of chivo or goat) is eaten in Argentina, sometimes as part of an asado. ...

It is worth mentioning picadas, which are consumed in homes or bars, cafés, "cafetines" and "bodegones"; they consist of an ensemble of plates containing cubes of cheese (typically from Mar del Plata or Chubut), pieces of salame, olives in brine, french fries, maníes (peanuts), etc.; picadas are eaten accompanied by an alcoholic beverage ("fernet", beer, wine with soda, to give some common examples). Salami is a sausage of Italian origin. ... Binomial name Olea europaea L. 19th century illustration The Olive (Olea europaea) is a species of small tree in the family Oleaceae, native to coastal areas of the eastern Mediterranean region, from Lebanon and the maritime parts of Asia Minor and northern Iran at the south end of the Caspian... Binomial name Arachis hypogaea L. The peanut, or groundnut (Arachis hypogaea) is a species in the legume family Fabaceae native to South America. ... Effervescence from soda. ...

To conclude, it should be noted that the people of Argentina greatly enjoy helado (ice cream, sorbet, etc.), especially the Italian kind. This fondness is not new: from the time of the Spanish colonies there has existed a type of sorbet made from fallen hail or snow. (This has been documented; desserts were made with snow in Mendoza at the beginning of the 19th century.) Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ... A bowl of mango sorbet Sorbet (or sorbetto, sorbeto) is a frozen dessert made from iced fruit puree and other ingredients. ...

See also

• Argentine wine

Argentine wine, as with many aspects of Argentine cuisine, has its roots in Spain. ...

References

• This article draws heavily on the corresponding article in the Spanish-language Wikipedia, which was accessed in the version of 3 August 2005. It was translated by the Spanish Translation of the Week collaboration.

External links

• Planet Argentina - Provides comprehensive information on how cuisine and culture are mixed. Includes details on the variety of foods and restaurants.

• Planet Argentina - Provides comprehensive information on how cuisine and culture are mixed. Includes details on the variety of foods and restaurants.
• SaltShaker - A daily exploration of the culture, food, and restaurants of Buenos Aires.