Page 288 - (DK Eyewitness) Travel Guide - Argentina

286  TR A VELERS ’ NEEDS

The Flavors of Argentina

Argentinians really do eat the best and biggest steaks on the
planet, and the asado (open-air barbecue) is an important
community ritual as well as a deli cious feast. Other meats,
especially lamb and pork, are also integral to the national
diet, sometimes described as cocina criolla (Creole cuisine).
Fish is less popular, despite the extensive coastline and large
hake and squid reserves of the South Atlantic. A few vestiges
of the pre-Columbian kitchen have survived, and corn
(maize) remains an important ingredient in the kitchens
of the Andean Northwest. Freshly picked corn

fare, cooked outdoors over a In winter, the favorite
wood fire and often served on traditional dish is a warming
a brasero (coal-heated platter). stew called locro.
Provoleta (grilled provolone
cheese) is also served, and
accompani ments include a The Northwest
criolla salad of lettuce, The cuisine of the Andean
onions, tomato, and piquant Northwest often features grilled
chimichurri (sauce of red goat’s meat and, in specialty
peppers, herbs, and garlic). restaurants, the meat of the

Beefsteaks Provoleta Chimichurri sauce Morcilla (blood
Rounding up a herd of cattle on cheese sausage)
an estancia Salami, cheese, Sausages
Central Argentina and and olives Criolla salad
the Pampas
The cattle-grazing heartland
is around Buenos Aires, and
some of the best beef is sold
to smart parrillas in the capi tal.
As well as prime cuts of beef,
most parrillas offer spicy pork
and blood sausages and a
range of achuras (offal) such
as sweetbreads, kidneys, and
tripe. An asado has the same Some of the elements of a typical Argentinian asado

Everyday Eating and Drinking in Argentina
Street food and finger food are very popular in Argentina although there
are really only a few options – Argentinians remain largely loyal to their
local cuisine. Two iconic snacks are choripán (pork sausage sandwich)
and empanadas, savory pastries which can be baked or fried and stuffed
with anything from ground beef to corn to plums and Roquefort. Café
society is important in the cities, with coffee accompanied by delicate
sandwiches de miga (slices of ham and cheese on crustless ultrathin
bread), and sweet pastries. All towns have cooks of Italian descent, and
pizzas (often served with a slice of fainá) are excellent. Almost every-
where visitors will see locals tucking in to basic pasta dishes, milanesas
(veal and chicken cutlet), grilled hake, criolla salads, empanadas, and
barbecued meat. These are the staples of everyday Argentinian eating,
and they are usually delicious. Mate is a traditional beverage made from Pizza con fainá is a cheese-
the leaves of the Yerba mate plant. This bitter tea, served in a calabash laden pizza accompanied by
gourd, is rarely sold in restaurants and bars, but is an important social slices of garbanzo (chick pea)
ritual in Argentina. If travelers are offered mate, it means they are welcomed.
pancake called fainá.

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