The Cultural Element of Food and Drink in Argentina

Food and drink in Argentina represent a unique and authentic culture. Due to its geographical location and long history, the local cuisine is rich in a variety of dishes. Thus, the aim of the paper is to highlight the most popular types of food and drink in Argentina.

The cuisine in Argentina is similar to the vibrant culture of this country that is known as “a pastiche” of European and indigenous traditions (Edelstein 474). The four regions, including the northwest, northeast, central area, and Patagonian plateau, have their own food traditions. There is a mixture of local ingredients and recipes with cooking techniques and products brought by the Spaniards and immigrants from Europe and the Middle East. In fact, due to numerous Italian immigrants, their food such as pastries, pastas, and sauce (fileto) dominates the cuisine in Argentina (Edwards 215).

Most national dishes are based on beef due to the influence of Argentina’s history of the gaucho and cattle raising. As a rule, in this country, beef is eaten at least once or twice a day. As an indication of the ubiquitous nature of this meat in Argentina, per capita consumption is around 220 pounds per year, compared to 88 pounds in the United States (Edwards 216). The most prominent characteristic of the beef culture is the parrillada, which is a type of grilled meat. A complete parrillada or asado encompasses cuts of beef, organ meats, sausages, and blood sausages. Salad, bread, and chimichurri or other sauces usually complement the main dish. Demonstrating their affinity for beef, Argentines also prepare a la Milanesa or breaded and lightly fried thin filets; charqui, which is meat dried in the sun; charquican or stew cooked with the abovementioned beef jerky. This type of stew is usually prepared with potatoes, carrots, beans, garlic, and other various seasonings (Edelstein 474).

Another dish that has already become a cultural phenomenon is empanada. It is a small pastry-like food stuffed with such fillings as beef, ham, cheese, hard-boiled eggs, and vegetables. This dish is usually baked or fried and can be bland or spicy. In general, every household has its own variations on a basic recipe (Edwards 216).

Cheese takes the second place among the most favorite protein foods. Its popularity is connected with the abundance of cattle in the country. There are variations of European cheese types and authentic creations. For example, muzzerella, which is a local version of mozzarella, is usually added to pizza, and the variant of provolone is common to be cooked with an asado (Edelstein 476).

A wide variety of fish in Argentina’s water resources largely diversify the cuisine. Thus, trout and salmon can be found in the rivers of Patagonia and Patagonia’s lakes. In addition, Southern Argentina provides three types of trout: rainbow, brown, and salmon-like trout. For instance, trout cooked in blacked butter is the most preferred dish (Edelstein 476).

Argentine food refutes the stereotype that all Latin American countries consume solely spicy food. Argentines opt for mild spices such as aji, paprika, cumin, oregano, and parsley. Moreover, in the mountains of Cordoba, aromatic herbs such as rosemary, mint, and carqueja are grown for the production of bitters to prepare alcoholic drinks. In terms of beverages, mate is an integral attribute of life in Argentina. This type of tea is prepared from the plant yerba mate. As a rule, mate is consumed out-of-doors. For this reason, people carry a thermos of warm water to refill the gourd. The latter is usually passed among people as a mark of a communal experience (Edelstein 476; Edwards 217).

In conclusion, the Argentine cuisine, which is characterized by the perfect combination of authentic heritage and European influence, provides a unique reflection of Argentine culture. Dishes made of beef and fish, empanada, mate have become the entire rituals that attract numerous tourists from different parts of the world.