Community Entry: Argentine Cuisine

Argentine cuisine can basically be summed up in three words: ‘meat’, ‘sweet’ and ‘street’. Meat will undoubtedly provide your most mouth-watering memory of Argentina. It is good, cheap and everywhere. You would be hard pushed to spend a week here without eating your bodyweight in ‘carne’, what with Argentines being the world’s biggest meat eaters. 

The most popular way to cook the fine, juicy Argentine beef is an ‘asado’ (a ritual gathering of people, a grill and a truck-load of meat). When you inevitably get invited to one you should bring a large appetite and an open mind. Asados are not for the carnivorously challenged or squeamish - expect to see all parts of the cow on the grill from prime cuts of steak to squidgy intestines, tight kidneys and impressive-looking, slabs of tongue. 

An asado will usually come accompanied by plenty of salt, a mound of bread and the odd salad thrown in for decoration. Argentines deserve admiration and praise for their no wastage meat policy. And fortunately because the butcher knows how to make his carcass really stretch, the meat here is fantastically cheap. An often more refined way of experiencing Argentina’s best bred culinary delight is on a ‘parilla’ (barbeque) at a restaurant, although it can be more expensive. Here you can be more picky about your cut (‘bife de lomo’ will satisfy even the fussiest eaters) and can often order accompanying sauces or spices (try the ‘chimichurri’) to what might otherwise appear a little bland to those with spicier tastebuds. 

Lamb, pork and other meats are eaten in Argentina however the country’s dinner table is monopolised by ‘carne’ (referring to beef) followed in second place by ‘pollo’ (chicken). Fish consumption is on the up but still largely restricted to river fish and expensive sea fish. 

The second pillar of Argentine cuisine is ‘sweet’. If locals aren’t tucking into a cheeky steak, it will be a sneaky ‘alfajor’ or something smothered in ‘dulce de leche’ (toffee-like, thick condensed milk). Argentines and especially ‘portenos’ (residents of B.A.) are notoriously sweet-toothed. A visit to your local ‘panadaria’ will aptly demonstrate this with a variety of sweet biscuits, pastries and chocolates on display. Even breakfast, usually a small meal, will start off an Argentine’s day the way it means to go on – with a cup of ‘maté’ (a strong, bitter tea sucked through a metal straw) with a sweet ‘medialuna’ (croissant). 

Alfajors (dulce de leche sandwiched between two sweet biscuits) are the nation’s most popular snack and can be found cheaply at almost every kiosk and in every variety: dark chocolate covered, white chocolate covered, double layered, triple layered, nut covered, fruity flavoured… The list goes on. Another substance addiction for Argentines is ice-cream. Hailing from a tradition of Italian immigrants, Argentines have taken ice-cream to their own league and "heladrías" across the country churn out countless flavours of thick, creamy ‘helados’ including, of course, at least a dozen different dulce de leche varieties. 

The Italian heritage leads us nicely to the third pillar of Argentine cuisine: ‘street’. Argentina is said to be the most European country of the continent and this influence is reflected in its cuisine and popular street food. Although traditional Argentine cuisine still dominates the scene, Italian food saddles up at close second place with pizza and pasta always on the menu and the pizzeria a common fixture in most towns. Other street food worth experiencing, especially for those looking for an instant hole-filler on a tight budget, are the cholesterol-inducing, diet-busting ‘empanadas’ (baked or fried pastry stuffed with (all together now) ‘carne’, ham and cheese or the occasional vegetable); milanesa (breaded (yes, you guessed it) meat often put in a sandwich or smothered in melted cheese); and panchos (hot dogs). 

Other European, South American, Middle Eastern and Asian dishes are more frequently appearing on restaurant menus and in street vendors offering a better variety, especially in big cities. In rural Argentina the diet is less varied and you will struggle to escape the meat and potato diet. Meat casseroles, stews and broths such as ‘cardonada’ and ‘puchero’ provide a little variation on the theme but still will not help you on your quest for ‘five a day’. Wherever you spend your time here you are sure to leave Argentina hankering after its homegrown, world-renowned ‘carne’, with a few sweet-toothed cavities and at least a stone heavier. 

Amanda Barnes