8 Types of Argentina Traditional Food To Sample In Buenos Aires
Porteños (residents of Buenos Aires) share a love of good food with their fellow countrymen, so it shouldn’t come as much of a surprise that a trip to the capital is a guaranteed way of encountering the very best of Argentina traditional food.
Indeed, this vibrant city has more than its fair share of top-class restaurants, all of which can provide a solid education in the nation’s most cherished dishes. Here are the eight you should be sampling.
Argentina traditional food you shouldn’t miss:
Asados
Sample chorizo (sausage) and cuts of ojo de bife (ribeye) or bife de chorizo (sirloin) for a true Argentine feast, coupled with a glass of local malbec.
Chimichurri
To make your first experience of an Argentine parrilla even more authentic, don’t forget to ask for chimichurri as an accompaniment to your meal. Rich in garlic and with a bit of a tang (depending on the amount of chili used), this typical sauce is the perfect condiment to go with your meat.
Empanadas
A perfect snack when you’re out and about in Buenos Aires, you can buy these from most corner shops or even from street sellers.
Milanesa
Known as “escalope” in the rest of the world, the Argentine milanesa is a similar dish. A cut of veal or chicken is pounded until thin and then coated in breadcrumbs before it is baked or fried. Milanesas are usually served with purée (mashed potato), fries, topped with an egg or cheese sauce.
Pasta
Argentine society is very close to Italy in many ways, but nowhere is this more evident than in its food. Pizzas, often with a thicker dough than traditionally found in Italy, are readily available around Buenos Aires, while pasta takes a starring role in most restaurant menus.
Carbonada
Argentina traditional food typical of the north of the country, carbonada is a hearty meal that’s mostly served during the winter. Made from meat, potatoes, carrots, peppers and sweet corn, topped with fruit, such as dried apricots and raisins and cooked over a barbecue in a hollowed-out pumpkin, this stew yet again proves the country’s love of a parrilla.
Alfajores
Argentinians also have an extremely sweet tooth. Dulce de leche, a paste made of caramelized condensed milk, is the national addiction and takes its most typical form as the filling for alfajores.
Two cookies are sandwiched together using dulce de leche and the whole construction is dipped in chocolate or shredded coconut to make a delicious snack.
Media lunas
A typical breakfast or mid-morning bite, media lunas take their inspiration from France and the ubiquitous croissant. Baked from butter or lard pastry (with the former much sweeter in flavor), they are brushed with a sugar glaze and eaten in the morning with a coffee.
¡Qué rico!
No comments yet
There are no comments on this post yet.
Leave a comment