Argentine cuisine

Common card · No. 232955

Argentine cuisine blends elements from the Indigenous peoples of Argentina who focused on ingredients such as humita, potatoes, cassava, peppers, tomatoes, beans, and yerba mate, and from Spanish cuisine brought during the colonial period. These were enriched by Italian and Spanish immigrants during the 19th and 20th centuries, who incorporated many of their food customs and dishes such as pizza, pasta and Spanish tortillas. Beef is a major part of the Argentine diet due to its vast production in the country's plains. Argentine annual consumption of beef has averaged 100 kg (220 lb) per capita, approaching 180 kg (400 lb) per capita during the 19th century; consumption averaged 67.7 kg (149 lb) in 2007. Beyond asado (the Argentine version of barbecue), no other dish more genuinely matches the national identity. Nevertheless, the country's vast area, and its cultural diversity, have led to a local cuisine of various dishes. The great immigratory waves consequently left a lasting influence...

Read on Wikipedia · Image CC BY-SA 2.5