Кіріспе
Аргентинаның аспаздық дәстүрлері
Culinary traditions of Argentina
Argentine cuisine is described as a blending of cultures, from the Indigenous peoples of Argentina who focused on ingredients such as humita, potatoes, cassava, peppers, tomatoes, beans, and yerba mate, to Mediterranean influences brought by the Spanish during the colonial period. This led to cultural blending of criollos (gauchos and early Spanish settlers), Indigenous, and sub Saharan African (due to slave trading) in the cuisine. Later, this was complemented by the significant influx of Italian and Spanish immigrants to Argentina during the 19th and 20th centuries, who incorporated plenty of their food customs and dishes such as pizzas, pasta and Spanish tortillas. Beef is a main part of the Argentine diet due to its vast production in the country's plains. In fact, Argentine annual consumption of beef has averaged per capita, approaching per capita during the 19th century; consumption averaged in 2007. Beyond asado (the Argentine 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 imprinted a large influence in the Argentine cuisine, after all Argentina was the second country in the world with the most immigrants with 6.6 million, only second to the United States with 27 million, and ahead of other immigratory receptor countries such as Canada, Brazil, Australia, etc. Argentine people have a reputation for their love of eating. The Argentinian native people could be divided in three groups based on their main modality of acquiring food:
Hunters and gatherers who inhabited the Patagonia, Pampa, and Chaco regions. Farmers in the northwestern, Cuyo, and Cordoba's mountain regions who mostly grew squash, melons, and sweet potatoes. These groups had great influence from Andean Incan tradition. Farmers in the Mesopotamia plains who belonged to the guaraní culture. At this time, Italian cuisine began to really become a part of the cuisine. The neighborhood of La Boca, Buenos Aires, was the first big Italian hub, and from here plenty of traditionally Italian ingredients and eating habits expanded across the country. Different kinds of pastas such as long noodles or tallarines, gnocchi, ravioli, and cannelloni filled with ricotta cheese became popular along with pizza, fainá (Argentinian version of the traditional Italian farinata), and milanesas. Different ways of preparing dishes were also adopted from Italian immigrants. These included the preparation of ice cream, fish, and shellfish. Spanish immigrants also left their mark, popularizing eating dry nuts, tomato sauce, pesto, olives, and olive oil. Additionally, deli stores started to incorporate traditional Iberian hams and sausages and great varieties of cheeses yet these were more limited. They were also mainly responsible for the massive diffusion of wine consumption, among some other habits. This occurred at the same time that other global products began arriving to Argentina such as saffron, cod, different varieties of beans, chickpeas, additional spices, chocolates, and tea. Variations of empanadas both inside and outside of Argentina include the empanada gallega (Galician empanada), a large round meat pie made most commonly with tuna and mackerel (caballa in Spanish). Vegetables and salads are also eaten by Argentines; tomatoes, onions, lettuce, eggplants, squashes, and zucchini are common side dishes. Italian staples, such as pizza and pasta, are eaten as commonly as beef. Fideos (noodles), tallarines (fettuccine and tagliatelle), ñoquis (gnocchi) are traditionally served on the 29th day of the month, ravioles, and canelones (cannelloni) can be bought freshly made in many establishments in the larger cities. Italian style ice cream is served in large parlours and even drive through businesses. Other Italian staples are polenta, tarta pascualina, and pastafrola. In Chubut, the Welsh community is known for its teahouses, offering scones and torta galesa, which is rather like torta negra. A fosforito is a ham and cheese sandwich using puff pastry as the bread. Sandwiches de miga are delicate sandwiches made with crustless buttered English bread, very thinly sliced cured meat, cheese, and lettuce. They are often purchased from entrepreneurial home cooks and may be eaten for a light evening meal. A sweet paste, dulce de leche is another treasured national food, used to fill cakes and pancakes, spread over toasted bread for breakfast, or served with ice cream. In terms of sweets, Alfajores are another key staple. These are shortbread cookies sandwiched together with chocolate and dulce de leche or a fruit paste. The "policeman's" or "truck driver's" sweet is cheese with quince paste or dulce de membrillo. Dulce de batata is made of sweet potato/yam: this with cheese is the Martín Fierros sweet. Additionally, ice cream shops or heladerias are a big boom especially in the city of Buenos Aires. Argentinian ice cream comes in plenty of flavors (from fruits to cheesecake and even duce de leche flavors) and has a special smoothness as it follows a recipe very similar to that of Italian gelato. Apples, pears, peaches, kiwifruits, avocados, and plums are major exports. A traditional drink of Argentina is an infusion called mate (in Spanish, mate, with the accent on the first syllable [MAH teh]). The name comes from the hollow gourd from which it is traditionally drunk. The mate (gourd) or other small cup is filled about three quarters full with yerba mate, the dried leaves and twigs of the Ilex paraguariensis. The drink, which is rather bitter, is sipped through a metal or cane straw called a bombilla. Mate can be sweetened with sugar, or flavoured with aromatic herbs or dried orange peel. Hot but not boiling water is poured into the gourd, drunk, then the mate is refilled. The mate is nearly full of leaves, so each refill only makes a small drink, but many refills are possible before the yerba is spent. In small gatherings it is traditional for one mate to be passed from person to person, filled by whoever has the kettle. It is customary not to thank the refiller routinely; a final gracias (thank you) implies that the drinker has had enough. Drinking mate together is an important social ritual. Mate cocido is the same leaf, which rather than brewed is boiled and served, like tea, with milk and sugar to taste. Other typical drinks include wine (sometimes with soda water added); tea and coffee are equally important. Quilmes is the national brand of pale lager, named after the town of Quilmes, Buenos Aires, where it was first produced. Ingredients
Argentine cuisine uses locally grown cereals, grains, oil seeds, fruits and vegetables, as well as meat. Meat products have been dominant in the country since the 16th century. The country is regarded as a major beef, pork and poultry producing and consuming country. Certain areas such as those located in the south are usually engaged in activities involving sheep and lamb breeding, and shellfish, crustaceans, molluscs and salmonides fishing. The vast breeding activity involving any type of cattle has given rise to a highly developed dairy industry that includes products like cow, sheep and camelide, dulce de leche and yogurts. Some of the cheeses from Argentina are reggianito, sardo, provoleta and cremoso. Argentina can also be conceived as a great industry engaged in the production of dried fruits, olives, all types of oils and spices. Mesopotamia
The humid and verdant area of north east Argentina known as Mesopotamia, comprising the provinces of Chaco, Corrientes, Misiones and Formosa is another area heavily influenced by Native Americans, particularly by the Guaraní tribe. Abounding in rivers and shores, it offers a wide diversity of fish species, such as dorado, pacú, surubi, boga and silverside. Widely grown in this area, cassava is typically included in the region's dishes, as are other components of meals, such as the chipá (cassava and cheese bread). However, in this area Cassava is cooked alone too, boiled or fried, often as a side dish for Asado and empanadas. As well, mbeyú, chipá avatí, sopa paraguaya, sopa correntina, chipa solo or chipá con carne, el quibebé, el borí borí, chipá guasú o pastel de choclo, mbaipy, chipá mbocá o chipá caburé and some other similar meals that have as basis:manioc, corn, cheese and, sometimes, some meat Chipá from Cassava is often eaten during breakfast with yerba mate, prepared with hot water, or with café con leche. Sopa Paraguaya and pastel/Carta de Choclo are eaten for lunch or dinner. As regards products made with sugar, Papaya (mamón in Argentine Spanish) jam is typical of the north of this region. The principal product of this region is certainly yerba mate. Consumed countrywide, this product features a peculiarity of its own in this area: it is not only prepared with hot water but, driven by the region's high temperatures, it is common to see it prepared with cold water as well, in which case the beverage is known as tereré. Patagonia
The large southern region of Patagonia is made up of the provinces Neuquén, Río Negro, Chubut, Santa Cruz and Tierra del Fuego. This area also includes the Antarctica and Islas del Atlántico Sur. (or southern atlantic islands). Their most typical food ingredients include fish and seafood from the sea and rivers and the products of the sheep that are widely farmed there. Marine species such as salmon, spider crabs, squid and other shellfish and molluscs may be caught in the Atlantic Ocean. There are trout in the rivers. The many berries grown in the area include cherries, bilberries, strawberries, rosa mosqueta and elders, which are made into jams. The Northern and Central European settlements in this region have built up large scale production of chocolate and its by products. Viennese and German cuisine and pastries are also typically associated with this region. Mutton and lamb, together with wild boar and venison tend to make up the region's meat based dishes. Also typical of the southern region are smoked products, including salmon, stag, wild boar, and pheasant. Patagonia has been profoundly influenced by the tribes living there since long before Europeans arrived, in particular, the Mapuches and the Araucanos. A typical dish prepared by the latter is the curanto (a term meaning "hot stone"). Its preparation involves making a fire in a hole about 150 cm deep in the ground, and heating stones in it. A bed of nalca or maqui leaves is arranged on top of the stones, and ingredients are added in turn on top. Ingredients vary, but may include beef, lamb, pork, chicken, Argentine chorizos (pork sausages), potatoes, sweet potatoes, apples and holed squashes filled with cheese, cream and peas. The food is covered with leaves and damp pieces of cloth to keep the heat in, and covered with plenty of soil. Alcoholic beverages
Though wine (vino) has traditionally been the most popular alcoholic beverage in Argentina, beer (cerveza; the Italian birra is frequently used) in recent decades has competed with wine in popularity. Breweries appeared in Argentina at the end of the 1860s, started by Alsatian colonists. The first were nearly all in the downtown of Buenos Aires (el égido de la Ciudad Autónoma de Buenos Aires), and soon Polish brewers began industrial production of beer: San Carlos in the province of Santa Fe, Río Segundo and Córdoba in the province of Córdoba, Quilmes and Llavallol on the outskirts of La Plata (in Buenos Aires Province), San Miguel de Tucumán in the province of Tucumán and on the outskirts of the cities of Mendoza and Salta. The local consumption of beer has risen dramatically in the last generation: Argentines consumed 233 million litres in 1980 and 1.57 billion in 2007 (40 litres per capita). Outpacing that of wine since 2001, the growing production and consumption of beer have supported the existence of related events, for example, beer festivals called Oktoberfests or "Fiestas de la Cerveza" in locations that have a significant German population (Villa General Belgrano in Córdoba, San Carlos and Esperanza in the province of Santa Fe, etc.). Such celebrations copy, in an Argentine manner, Munich's Oktoberfest, and similarly are tourist attractions. However, the presence of a vigorous population of Celtic lineage, principally of Irish origin, has supported the creation of other celebrations of beer, often for marketing purposes, such as Saint Patrick's Day (Día de San Patricio), patron of Ireland, which is celebrated with abundant libations. The consumption of alcoholic beverages in Argentina is similar to that of the United States and somewhat lower than the Western European average. Argentines enjoy a variety of alcoholic beverages and Argentina can boast a varied array of elaboraciones, whether industrial or artisanal. Besides beer and wine, Argentines frequently drink cider (here again, the heritage comes from Spain and Italy, more precisely from Asturias and Campania). Cider is the most popular beverage of the middle and lowers economic classes at Christmas and New Year (the upper classes proverbially preferring to celebrate with locally produced champagne, although real old line "creole" aristocrats will still drink cider, which is much more traditional). Other widely consumed spirits are aguardiente (firewater) made from sugar cane, known as caña quemada ("burnt cane") or, simply, 'caña'''' ("cane"). A folkloric note about caña quemada: until 21 June it is traditional to drink caña quemada with ruda macho (a variant of common rue), it is supposed that this mixture prevents the flu and other illnesses. Caña competes, mainly in rural areas, with gin ("ginebra"—as in the Dutch kind of gin.) The bitter spirit Fernet, and particularly the Italian brand Fernet Branca, is highly popular in Argentina. (A study in 2017 found that Argentines consume more than 75% of all fernet produced globally.) Fernet is most commonly enjoyed as a mixed drink with Coca Cola. Given Fernet's qualities as a digestive aid, it is a common choice for an after dinner digestif. There are many artisanally produced liqueurs (distilled, flavoured alcoholic beverages) in Argentina, for example, those flavoured with orange, egg, anise, coffee, cherry and, inevitably, dulce de leche. The Hesperidina is a type of liqueur made from orange peels, invented in Argentina around 1890. One may also encounter chitronchelo or (in Italian) citronella, based on lemon. This beverage arrived with immigrants from the Mezzogiorno and is produced both artisanally and industrially (for example, at Mar del Plata). Non alcoholic specialties
Argentines enjoy a wide variety of non alcoholic infusions (although now and then both "families" are mixed; the yerbiao for example, is mate mixed with caña or gin). Among these, mate'' has long been the most widely enjoyed; in 2006, over 700,000 metric tons were harvested in Argentina, mostly for domestic consumption. Mate is also one of the top exports from Argentina, as it is valued all over the world. The fact that mate is so prevalent in the Southern Cone, however, should not necessarily make visitors think that other infusions are rare in the region; in Argentina especially, given the strong European cultural imprint, the consumption of coffee is very common (141 cups per capita, annually).
Argentine cuisine is described as a blending of cultures, from the Indigenous peoples of Argentina who focused on ingredients such as humita, potatoes, cassava, peppers, tomatoes, beans, and yerba mate, to Mediterranean influences brought by the Spanish during the colonial period. This led to cultural blending of criollos (gauchos and early Spanish settlers), Indigenous, and sub Saharan African (due to slave trading) in the cuisine. Later, this was complemented by the significant influx of Italian and Spanish immigrants to Argentina during the 19th and 20th centuries, who incorporated plenty of their food customs and dishes such as pizzas, pasta and Spanish tortillas. Beef is a main part of the Argentine diet due to its vast production in the country's plains. In fact, Argentine annual consumption of beef has averaged per capita, approaching per capita during the 19th century; consumption averaged in 2007. Beyond asado (the Argentine 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 imprinted a large influence in the Argentine cuisine, after all Argentina was the second country in the world with the most immigrants with 6.6 million, only second to the United States with 27 million, and ahead of other immigratory receptor countries such as Canada, Brazil, Australia, etc. Argentine people have a reputation for their love of eating. The Argentinian native people could be divided in three groups based on their main modality of acquiring food:
Hunters and gatherers who inhabited the Patagonia, Pampa, and Chaco regions. Farmers in the northwestern, Cuyo, and Cordoba's mountain regions who mostly grew squash, melons, and sweet potatoes. These groups had great influence from Andean Incan tradition. Farmers in the Mesopotamia plains who belonged to the guaraní culture. At this time, Italian cuisine began to really become a part of the cuisine. The neighborhood of La Boca, Buenos Aires, was the first big Italian hub, and from here plenty of traditionally Italian ingredients and eating habits expanded across the country. Different kinds of pastas such as long noodles or tallarines, gnocchi, ravioli, and cannelloni filled with ricotta cheese became popular along with pizza, fainá (Argentinian version of the traditional Italian farinata), and milanesas. Different ways of preparing dishes were also adopted from Italian immigrants. These included the preparation of ice cream, fish, and shellfish. Spanish immigrants also left their mark, popularizing eating dry nuts, tomato sauce, pesto, olives, and olive oil. Additionally, deli stores started to incorporate traditional Iberian hams and sausages and great varieties of cheeses yet these were more limited. They were also mainly responsible for the massive diffusion of wine consumption, among some other habits. This occurred at the same time that other global products began arriving to Argentina such as saffron, cod, different varieties of beans, chickpeas, additional spices, chocolates, and tea. Variations of empanadas both inside and outside of Argentina include the empanada gallega (Galician empanada), a large round meat pie made most commonly with tuna and mackerel (caballa in Spanish). Vegetables and salads are also eaten by Argentines; tomatoes, onions, lettuce, eggplants, squashes, and zucchini are common side dishes. Italian staples, such as pizza and pasta, are eaten as commonly as beef. Fideos (noodles), tallarines (fettuccine and tagliatelle), ñoquis (gnocchi) are traditionally served on the 29th day of the month, ravioles, and canelones (cannelloni) can be bought freshly made in many establishments in the larger cities. Italian style ice cream is served in large parlours and even drive through businesses. Other Italian staples are polenta, tarta pascualina, and pastafrola. In Chubut, the Welsh community is known for its teahouses, offering scones and torta galesa, which is rather like torta negra. A fosforito is a ham and cheese sandwich using puff pastry as the bread. Sandwiches de miga are delicate sandwiches made with crustless buttered English bread, very thinly sliced cured meat, cheese, and lettuce. They are often purchased from entrepreneurial home cooks and may be eaten for a light evening meal. A sweet paste, dulce de leche is another treasured national food, used to fill cakes and pancakes, spread over toasted bread for breakfast, or served with ice cream. In terms of sweets, Alfajores are another key staple. These are shortbread cookies sandwiched together with chocolate and dulce de leche or a fruit paste. The "policeman's" or "truck driver's" sweet is cheese with quince paste or dulce de membrillo. Dulce de batata is made of sweet potato/yam: this with cheese is the Martín Fierros sweet. Additionally, ice cream shops or heladerias are a big boom especially in the city of Buenos Aires. Argentinian ice cream comes in plenty of flavors (from fruits to cheesecake and even duce de leche flavors) and has a special smoothness as it follows a recipe very similar to that of Italian gelato. Apples, pears, peaches, kiwifruits, avocados, and plums are major exports. A traditional drink of Argentina is an infusion called mate (in Spanish, mate, with the accent on the first syllable [MAH teh]). The name comes from the hollow gourd from which it is traditionally drunk. The mate (gourd) or other small cup is filled about three quarters full with yerba mate, the dried leaves and twigs of the Ilex paraguariensis. The drink, which is rather bitter, is sipped through a metal or cane straw called a bombilla. Mate can be sweetened with sugar, or flavoured with aromatic herbs or dried orange peel. Hot but not boiling water is poured into the gourd, drunk, then the mate is refilled. The mate is nearly full of leaves, so each refill only makes a small drink, but many refills are possible before the yerba is spent. In small gatherings it is traditional for one mate to be passed from person to person, filled by whoever has the kettle. It is customary not to thank the refiller routinely; a final gracias (thank you) implies that the drinker has had enough. Drinking mate together is an important social ritual. Mate cocido is the same leaf, which rather than brewed is boiled and served, like tea, with milk and sugar to taste. Other typical drinks include wine (sometimes with soda water added); tea and coffee are equally important. Quilmes is the national brand of pale lager, named after the town of Quilmes, Buenos Aires, where it was first produced. Ingredients
Argentine cuisine uses locally grown cereals, grains, oil seeds, fruits and vegetables, as well as meat. Meat products have been dominant in the country since the 16th century. The country is regarded as a major beef, pork and poultry producing and consuming country. Certain areas such as those located in the south are usually engaged in activities involving sheep and lamb breeding, and shellfish, crustaceans, molluscs and salmonides fishing. The vast breeding activity involving any type of cattle has given rise to a highly developed dairy industry that includes products like cow, sheep and camelide, dulce de leche and yogurts. Some of the cheeses from Argentina are reggianito, sardo, provoleta and cremoso. Argentina can also be conceived as a great industry engaged in the production of dried fruits, olives, all types of oils and spices. Mesopotamia
The humid and verdant area of north east Argentina known as Mesopotamia, comprising the provinces of Chaco, Corrientes, Misiones and Formosa is another area heavily influenced by Native Americans, particularly by the Guaraní tribe. Abounding in rivers and shores, it offers a wide diversity of fish species, such as dorado, pacú, surubi, boga and silverside. Widely grown in this area, cassava is typically included in the region's dishes, as are other components of meals, such as the chipá (cassava and cheese bread). However, in this area Cassava is cooked alone too, boiled or fried, often as a side dish for Asado and empanadas. As well, mbeyú, chipá avatí, sopa paraguaya, sopa correntina, chipa solo or chipá con carne, el quibebé, el borí borí, chipá guasú o pastel de choclo, mbaipy, chipá mbocá o chipá caburé and some other similar meals that have as basis:manioc, corn, cheese and, sometimes, some meat Chipá from Cassava is often eaten during breakfast with yerba mate, prepared with hot water, or with café con leche. Sopa Paraguaya and pastel/Carta de Choclo are eaten for lunch or dinner. As regards products made with sugar, Papaya (mamón in Argentine Spanish) jam is typical of the north of this region. The principal product of this region is certainly yerba mate. Consumed countrywide, this product features a peculiarity of its own in this area: it is not only prepared with hot water but, driven by the region's high temperatures, it is common to see it prepared with cold water as well, in which case the beverage is known as tereré. Patagonia
The large southern region of Patagonia is made up of the provinces Neuquén, Río Negro, Chubut, Santa Cruz and Tierra del Fuego. This area also includes the Antarctica and Islas del Atlántico Sur. (or southern atlantic islands). Their most typical food ingredients include fish and seafood from the sea and rivers and the products of the sheep that are widely farmed there. Marine species such as salmon, spider crabs, squid and other shellfish and molluscs may be caught in the Atlantic Ocean. There are trout in the rivers. The many berries grown in the area include cherries, bilberries, strawberries, rosa mosqueta and elders, which are made into jams. The Northern and Central European settlements in this region have built up large scale production of chocolate and its by products. Viennese and German cuisine and pastries are also typically associated with this region. Mutton and lamb, together with wild boar and venison tend to make up the region's meat based dishes. Also typical of the southern region are smoked products, including salmon, stag, wild boar, and pheasant. Patagonia has been profoundly influenced by the tribes living there since long before Europeans arrived, in particular, the Mapuches and the Araucanos. A typical dish prepared by the latter is the curanto (a term meaning "hot stone"). Its preparation involves making a fire in a hole about 150 cm deep in the ground, and heating stones in it. A bed of nalca or maqui leaves is arranged on top of the stones, and ingredients are added in turn on top. Ingredients vary, but may include beef, lamb, pork, chicken, Argentine chorizos (pork sausages), potatoes, sweet potatoes, apples and holed squashes filled with cheese, cream and peas. The food is covered with leaves and damp pieces of cloth to keep the heat in, and covered with plenty of soil. Alcoholic beverages
Though wine (vino) has traditionally been the most popular alcoholic beverage in Argentina, beer (cerveza; the Italian birra is frequently used) in recent decades has competed with wine in popularity. Breweries appeared in Argentina at the end of the 1860s, started by Alsatian colonists. The first were nearly all in the downtown of Buenos Aires (el égido de la Ciudad Autónoma de Buenos Aires), and soon Polish brewers began industrial production of beer: San Carlos in the province of Santa Fe, Río Segundo and Córdoba in the province of Córdoba, Quilmes and Llavallol on the outskirts of La Plata (in Buenos Aires Province), San Miguel de Tucumán in the province of Tucumán and on the outskirts of the cities of Mendoza and Salta. The local consumption of beer has risen dramatically in the last generation: Argentines consumed 233 million litres in 1980 and 1.57 billion in 2007 (40 litres per capita). Outpacing that of wine since 2001, the growing production and consumption of beer have supported the existence of related events, for example, beer festivals called Oktoberfests or "Fiestas de la Cerveza" in locations that have a significant German population (Villa General Belgrano in Córdoba, San Carlos and Esperanza in the province of Santa Fe, etc.). Such celebrations copy, in an Argentine manner, Munich's Oktoberfest, and similarly are tourist attractions. However, the presence of a vigorous population of Celtic lineage, principally of Irish origin, has supported the creation of other celebrations of beer, often for marketing purposes, such as Saint Patrick's Day (Día de San Patricio), patron of Ireland, which is celebrated with abundant libations. The consumption of alcoholic beverages in Argentina is similar to that of the United States and somewhat lower than the Western European average. Argentines enjoy a variety of alcoholic beverages and Argentina can boast a varied array of elaboraciones, whether industrial or artisanal. Besides beer and wine, Argentines frequently drink cider (here again, the heritage comes from Spain and Italy, more precisely from Asturias and Campania). Cider is the most popular beverage of the middle and lowers economic classes at Christmas and New Year (the upper classes proverbially preferring to celebrate with locally produced champagne, although real old line "creole" aristocrats will still drink cider, which is much more traditional). Other widely consumed spirits are aguardiente (firewater) made from sugar cane, known as caña quemada ("burnt cane") or, simply, 'caña'''' ("cane"). A folkloric note about caña quemada: until 21 June it is traditional to drink caña quemada with ruda macho (a variant of common rue), it is supposed that this mixture prevents the flu and other illnesses. Caña competes, mainly in rural areas, with gin ("ginebra"—as in the Dutch kind of gin.) The bitter spirit Fernet, and particularly the Italian brand Fernet Branca, is highly popular in Argentina. (A study in 2017 found that Argentines consume more than 75% of all fernet produced globally.) Fernet is most commonly enjoyed as a mixed drink with Coca Cola. Given Fernet's qualities as a digestive aid, it is a common choice for an after dinner digestif. There are many artisanally produced liqueurs (distilled, flavoured alcoholic beverages) in Argentina, for example, those flavoured with orange, egg, anise, coffee, cherry and, inevitably, dulce de leche. The Hesperidina is a type of liqueur made from orange peels, invented in Argentina around 1890. One may also encounter chitronchelo or (in Italian) citronella, based on lemon. This beverage arrived with immigrants from the Mezzogiorno and is produced both artisanally and industrially (for example, at Mar del Plata). Non alcoholic specialties
Argentines enjoy a wide variety of non alcoholic infusions (although now and then both "families" are mixed; the yerbiao for example, is mate mixed with caña or gin). Among these, mate'' has long been the most widely enjoyed; in 2006, over 700,000 metric tons were harvested in Argentina, mostly for domestic consumption. Mate is also one of the top exports from Argentina, as it is valued all over the world. The fact that mate is so prevalent in the Southern Cone, however, should not necessarily make visitors think that other infusions are rare in the region; in Argentina especially, given the strong European cultural imprint, the consumption of coffee is very common (141 cups per capita, annually).
Аргентинаның ас-суы мәдениеттердің қосылуы ретінде сипатталады – Аргентинаның жергілікті халықтары хумита, картоп, маниок, бұрыш, помидор, бұршақ және ерба-мате сияқты ингредиенттерге баса назар аударған, колониялық кезеңде испандықтар алып келген Жерорта теңізінің ықпалына дейін. Бұл криоллолардың (гаучолар мен испандықтардың алғашқы қоныс аударушылары), жергілікті халықтың және Сахара төменгі Африканың (құл саудасының нәтижесінде) мәдени араласуына әкелді. Кейіннен бұл 19 және 20 ғасырларда Аргентинаға итальяндық және испандық иммигранттардың көптеп келуімен толықтырылды, олар пицца, макарон және испан тортильясы сияқты көптеген тағамдар мен әдеттерін енгізді. Елдің жазықтарында кең көлемде өндіріс болғандықтан, сиыр еті Аргентиналықтардың тамақтануының маңызды бөлігін құрайды. Шын мәнінде, Аргентинадағы сиыр етін жылдық тұтыну орташа есеппен бір адамға шаққанда, 19 ғасырда бір адамға шаққанда шамамен; 2007 жылы тұтыну орташа есеппен. Асадодан (аргентиналық барбекю) басқа, ұлттық есімді толық бейнелейтін тағам жоқ. Дегенмен, елдің кең аумағы мен мәдени әртүрлілігі әртүрлі тағамдардың жергілікті ас-суына әкелді. Ұлы иммиграциялық толқындар Аргентинаның ас-суына үлкен әсер етті, себебі Аргентина 6,6 миллион иммигрантпен әлемдегі екінші ел болды, АҚШ-тан кейін 27 миллион, және Канада, Бразилия, Австралия сияқты басқа иммиграциялық қабылдаушы елдерден басып өтті. Аргентиналықтардың тамақ ішуге деген құштарлығы бар. Аргентинаның жергілікті халқын тамақ алудың негізгі тәсіліне қарай үш топқа бөлуге болады:
Culinary traditions of Argentina
Argentine cuisine is described as a blending of cultures, from the Indigenous peoples of Argentina who focused on ingredients such as humita, potatoes, cassava, peppers, tomatoes, beans, and yerba mate, to Mediterranean influences brought by the Spanish during the colonial period. This led to cultural blending of criollos (gauchos and early Spanish settlers), Indigenous, and sub Saharan African (due to slave trading) in the cuisine. Later, this was complemented by the significant influx of Italian and Spanish immigrants to Argentina during the 19th and 20th centuries, who incorporated plenty of their food customs and dishes such as pizzas, pasta and Spanish tortillas. Beef is a main part of the Argentine diet due to its vast production in the country's plains. In fact, Argentine annual consumption of beef has averaged per capita, approaching per capita during the 19th century; consumption averaged in 2007. Beyond asado (the Argentine 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 imprinted a large influence in the Argentine cuisine, after all Argentina was the second country in the world with the most immigrants with 6.6 million, only second to the United States with 27 million, and ahead of other immigratory receptor countries such as Canada, Brazil, Australia, etc. Argentine people have a reputation for their love of eating. The Argentinian native people could be divided in three groups based on their main modality of acquiring food:
Hunters and gatherers who inhabited the Patagonia, Pampa, and Chaco regions. Farmers in the northwestern, Cuyo, and Cordoba's mountain regions who mostly grew squash, melons, and sweet potatoes. These groups had great influence from Andean Incan tradition. Farmers in the Mesopotamia plains who belonged to the guaraní culture. At this time, Italian cuisine began to really become a part of the cuisine. The neighborhood of La Boca, Buenos Aires, was the first big Italian hub, and from here plenty of traditionally Italian ingredients and eating habits expanded across the country. Different kinds of pastas such as long noodles or tallarines, gnocchi, ravioli, and cannelloni filled with ricotta cheese became popular along with pizza, fainá (Argentinian version of the traditional Italian farinata), and milanesas. Different ways of preparing dishes were also adopted from Italian immigrants. These included the preparation of ice cream, fish, and shellfish. Spanish immigrants also left their mark, popularizing eating dry nuts, tomato sauce, pesto, olives, and olive oil. Additionally, deli stores started to incorporate traditional Iberian hams and sausages and great varieties of cheeses yet these were more limited. They were also mainly responsible for the massive diffusion of wine consumption, among some other habits. This occurred at the same time that other global products began arriving to Argentina such as saffron, cod, different varieties of beans, chickpeas, additional spices, chocolates, and tea. Variations of empanadas both inside and outside of Argentina include the empanada gallega (Galician empanada), a large round meat pie made most commonly with tuna and mackerel (caballa in Spanish). Vegetables and salads are also eaten by Argentines; tomatoes, onions, lettuce, eggplants, squashes, and zucchini are common side dishes. Italian staples, such as pizza and pasta, are eaten as commonly as beef. Fideos (noodles), tallarines (fettuccine and tagliatelle), ñoquis (gnocchi) are traditionally served on the 29th day of the month, ravioles, and canelones (cannelloni) can be bought freshly made in many establishments in the larger cities. Italian style ice cream is served in large parlours and even drive through businesses. Other Italian staples are polenta, tarta pascualina, and pastafrola. In Chubut, the Welsh community is known for its teahouses, offering scones and torta galesa, which is rather like torta negra. A fosforito is a ham and cheese sandwich using puff pastry as the bread. Sandwiches de miga are delicate sandwiches made with crustless buttered English bread, very thinly sliced cured meat, cheese, and lettuce. They are often purchased from entrepreneurial home cooks and may be eaten for a light evening meal. A sweet paste, dulce de leche is another treasured national food, used to fill cakes and pancakes, spread over toasted bread for breakfast, or served with ice cream. In terms of sweets, Alfajores are another key staple. These are shortbread cookies sandwiched together with chocolate and dulce de leche or a fruit paste. The "policeman's" or "truck driver's" sweet is cheese with quince paste or dulce de membrillo. Dulce de batata is made of sweet potato/yam: this with cheese is the Martín Fierros sweet. Additionally, ice cream shops or heladerias are a big boom especially in the city of Buenos Aires. Argentinian ice cream comes in plenty of flavors (from fruits to cheesecake and even duce de leche flavors) and has a special smoothness as it follows a recipe very similar to that of Italian gelato. Apples, pears, peaches, kiwifruits, avocados, and plums are major exports. A traditional drink of Argentina is an infusion called mate (in Spanish, mate, with the accent on the first syllable [MAH teh]). The name comes from the hollow gourd from which it is traditionally drunk. The mate (gourd) or other small cup is filled about three quarters full with yerba mate, the dried leaves and twigs of the Ilex paraguariensis. The drink, which is rather bitter, is sipped through a metal or cane straw called a bombilla. Mate can be sweetened with sugar, or flavoured with aromatic herbs or dried orange peel. Hot but not boiling water is poured into the gourd, drunk, then the mate is refilled. The mate is nearly full of leaves, so each refill only makes a small drink, but many refills are possible before the yerba is spent. In small gatherings it is traditional for one mate to be passed from person to person, filled by whoever has the kettle. It is customary not to thank the refiller routinely; a final gracias (thank you) implies that the drinker has had enough. Drinking mate together is an important social ritual. Mate cocido is the same leaf, which rather than brewed is boiled and served, like tea, with milk and sugar to taste. Other typical drinks include wine (sometimes with soda water added); tea and coffee are equally important. Quilmes is the national brand of pale lager, named after the town of Quilmes, Buenos Aires, where it was first produced. Ingredients
Argentine cuisine uses locally grown cereals, grains, oil seeds, fruits and vegetables, as well as meat. Meat products have been dominant in the country since the 16th century. The country is regarded as a major beef, pork and poultry producing and consuming country. Certain areas such as those located in the south are usually engaged in activities involving sheep and lamb breeding, and shellfish, crustaceans, molluscs and salmonides fishing. The vast breeding activity involving any type of cattle has given rise to a highly developed dairy industry that includes products like cow, sheep and camelide, dulce de leche and yogurts. Some of the cheeses from Argentina are reggianito, sardo, provoleta and cremoso. Argentina can also be conceived as a great industry engaged in the production of dried fruits, olives, all types of oils and spices. Mesopotamia
The humid and verdant area of north east Argentina known as Mesopotamia, comprising the provinces of Chaco, Corrientes, Misiones and Formosa is another area heavily influenced by Native Americans, particularly by the Guaraní tribe. Abounding in rivers and shores, it offers a wide diversity of fish species, such as dorado, pacú, surubi, boga and silverside. Widely grown in this area, cassava is typically included in the region's dishes, as are other components of meals, such as the chipá (cassava and cheese bread). However, in this area Cassava is cooked alone too, boiled or fried, often as a side dish for Asado and empanadas. As well, mbeyú, chipá avatí, sopa paraguaya, sopa correntina, chipa solo or chipá con carne, el quibebé, el borí borí, chipá guasú o pastel de choclo, mbaipy, chipá mbocá o chipá caburé and some other similar meals that have as basis:manioc, corn, cheese and, sometimes, some meat Chipá from Cassava is often eaten during breakfast with yerba mate, prepared with hot water, or with café con leche. Sopa Paraguaya and pastel/Carta de Choclo are eaten for lunch or dinner. As regards products made with sugar, Papaya (mamón in Argentine Spanish) jam is typical of the north of this region. The principal product of this region is certainly yerba mate. Consumed countrywide, this product features a peculiarity of its own in this area: it is not only prepared with hot water but, driven by the region's high temperatures, it is common to see it prepared with cold water as well, in which case the beverage is known as tereré. Patagonia
The large southern region of Patagonia is made up of the provinces Neuquén, Río Negro, Chubut, Santa Cruz and Tierra del Fuego. This area also includes the Antarctica and Islas del Atlántico Sur. (or southern atlantic islands). Their most typical food ingredients include fish and seafood from the sea and rivers and the products of the sheep that are widely farmed there. Marine species such as salmon, spider crabs, squid and other shellfish and molluscs may be caught in the Atlantic Ocean. There are trout in the rivers. The many berries grown in the area include cherries, bilberries, strawberries, rosa mosqueta and elders, which are made into jams. The Northern and Central European settlements in this region have built up large scale production of chocolate and its by products. Viennese and German cuisine and pastries are also typically associated with this region. Mutton and lamb, together with wild boar and venison tend to make up the region's meat based dishes. Also typical of the southern region are smoked products, including salmon, stag, wild boar, and pheasant. Patagonia has been profoundly influenced by the tribes living there since long before Europeans arrived, in particular, the Mapuches and the Araucanos. A typical dish prepared by the latter is the curanto (a term meaning "hot stone"). Its preparation involves making a fire in a hole about 150 cm deep in the ground, and heating stones in it. A bed of nalca or maqui leaves is arranged on top of the stones, and ingredients are added in turn on top. Ingredients vary, but may include beef, lamb, pork, chicken, Argentine chorizos (pork sausages), potatoes, sweet potatoes, apples and holed squashes filled with cheese, cream and peas. The food is covered with leaves and damp pieces of cloth to keep the heat in, and covered with plenty of soil. Alcoholic beverages
Though wine (vino) has traditionally been the most popular alcoholic beverage in Argentina, beer (cerveza; the Italian birra is frequently used) in recent decades has competed with wine in popularity. Breweries appeared in Argentina at the end of the 1860s, started by Alsatian colonists. The first were nearly all in the downtown of Buenos Aires (el égido de la Ciudad Autónoma de Buenos Aires), and soon Polish brewers began industrial production of beer: San Carlos in the province of Santa Fe, Río Segundo and Córdoba in the province of Córdoba, Quilmes and Llavallol on the outskirts of La Plata (in Buenos Aires Province), San Miguel de Tucumán in the province of Tucumán and on the outskirts of the cities of Mendoza and Salta. The local consumption of beer has risen dramatically in the last generation: Argentines consumed 233 million litres in 1980 and 1.57 billion in 2007 (40 litres per capita). Outpacing that of wine since 2001, the growing production and consumption of beer have supported the existence of related events, for example, beer festivals called Oktoberfests or "Fiestas de la Cerveza" in locations that have a significant German population (Villa General Belgrano in Córdoba, San Carlos and Esperanza in the province of Santa Fe, etc.). Such celebrations copy, in an Argentine manner, Munich's Oktoberfest, and similarly are tourist attractions. However, the presence of a vigorous population of Celtic lineage, principally of Irish origin, has supported the creation of other celebrations of beer, often for marketing purposes, such as Saint Patrick's Day (Día de San Patricio), patron of Ireland, which is celebrated with abundant libations. The consumption of alcoholic beverages in Argentina is similar to that of the United States and somewhat lower than the Western European average. Argentines enjoy a variety of alcoholic beverages and Argentina can boast a varied array of elaboraciones, whether industrial or artisanal. Besides beer and wine, Argentines frequently drink cider (here again, the heritage comes from Spain and Italy, more precisely from Asturias and Campania). Cider is the most popular beverage of the middle and lowers economic classes at Christmas and New Year (the upper classes proverbially preferring to celebrate with locally produced champagne, although real old line "creole" aristocrats will still drink cider, which is much more traditional). Other widely consumed spirits are aguardiente (firewater) made from sugar cane, known as caña quemada ("burnt cane") or, simply, 'caña'''' ("cane"). A folkloric note about caña quemada: until 21 June it is traditional to drink caña quemada with ruda macho (a variant of common rue), it is supposed that this mixture prevents the flu and other illnesses. Caña competes, mainly in rural areas, with gin ("ginebra"—as in the Dutch kind of gin.) The bitter spirit Fernet, and particularly the Italian brand Fernet Branca, is highly popular in Argentina. (A study in 2017 found that Argentines consume more than 75% of all fernet produced globally.) Fernet is most commonly enjoyed as a mixed drink with Coca Cola. Given Fernet's qualities as a digestive aid, it is a common choice for an after dinner digestif. There are many artisanally produced liqueurs (distilled, flavoured alcoholic beverages) in Argentina, for example, those flavoured with orange, egg, anise, coffee, cherry and, inevitably, dulce de leche. The Hesperidina is a type of liqueur made from orange peels, invented in Argentina around 1890. One may also encounter chitronchelo or (in Italian) citronella, based on lemon. This beverage arrived with immigrants from the Mezzogiorno and is produced both artisanally and industrially (for example, at Mar del Plata). Non alcoholic specialties
Argentines enjoy a wide variety of non alcoholic infusions (although now and then both "families" are mixed; the yerbiao for example, is mate mixed with caña or gin). Among these, mate'' has long been the most widely enjoyed; in 2006, over 700,000 metric tons were harvested in Argentina, mostly for domestic consumption. Mate is also one of the top exports from Argentina, as it is valued all over the world. The fact that mate is so prevalent in the Southern Cone, however, should not necessarily make visitors think that other infusions are rare in the region; in Argentina especially, given the strong European cultural imprint, the consumption of coffee is very common (141 cups per capita, annually).
Argentine cuisine is described as a blending of cultures, from the Indigenous peoples of Argentina who focused on ingredients such as humita, potatoes, cassava, peppers, tomatoes, beans, and yerba mate, to Mediterranean influences brought by the Spanish during the colonial period. This led to cultural blending of criollos (gauchos and early Spanish settlers), Indigenous, and sub Saharan African (due to slave trading) in the cuisine. Later, this was complemented by the significant influx of Italian and Spanish immigrants to Argentina during the 19th and 20th centuries, who incorporated plenty of their food customs and dishes such as pizzas, pasta and Spanish tortillas. Beef is a main part of the Argentine diet due to its vast production in the country's plains. In fact, Argentine annual consumption of beef has averaged per capita, approaching per capita during the 19th century; consumption averaged in 2007. Beyond asado (the Argentine 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 imprinted a large influence in the Argentine cuisine, after all Argentina was the second country in the world with the most immigrants with 6.6 million, only second to the United States with 27 million, and ahead of other immigratory receptor countries such as Canada, Brazil, Australia, etc. Argentine people have a reputation for their love of eating. The Argentinian native people could be divided in three groups based on their main modality of acquiring food:
Hunters and gatherers who inhabited the Patagonia, Pampa, and Chaco regions. Farmers in the northwestern, Cuyo, and Cordoba's mountain regions who mostly grew squash, melons, and sweet potatoes. These groups had great influence from Andean Incan tradition. Farmers in the Mesopotamia plains who belonged to the guaraní culture. At this time, Italian cuisine began to really become a part of the cuisine. The neighborhood of La Boca, Buenos Aires, was the first big Italian hub, and from here plenty of traditionally Italian ingredients and eating habits expanded across the country. Different kinds of pastas such as long noodles or tallarines, gnocchi, ravioli, and cannelloni filled with ricotta cheese became popular along with pizza, fainá (Argentinian version of the traditional Italian farinata), and milanesas. Different ways of preparing dishes were also adopted from Italian immigrants. These included the preparation of ice cream, fish, and shellfish. Spanish immigrants also left their mark, popularizing eating dry nuts, tomato sauce, pesto, olives, and olive oil. Additionally, deli stores started to incorporate traditional Iberian hams and sausages and great varieties of cheeses yet these were more limited. They were also mainly responsible for the massive diffusion of wine consumption, among some other habits. This occurred at the same time that other global products began arriving to Argentina such as saffron, cod, different varieties of beans, chickpeas, additional spices, chocolates, and tea. Variations of empanadas both inside and outside of Argentina include the empanada gallega (Galician empanada), a large round meat pie made most commonly with tuna and mackerel (caballa in Spanish). Vegetables and salads are also eaten by Argentines; tomatoes, onions, lettuce, eggplants, squashes, and zucchini are common side dishes. Italian staples, such as pizza and pasta, are eaten as commonly as beef. Fideos (noodles), tallarines (fettuccine and tagliatelle), ñoquis (gnocchi) are traditionally served on the 29th day of the month, ravioles, and canelones (cannelloni) can be bought freshly made in many establishments in the larger cities. Italian style ice cream is served in large parlours and even drive through businesses. Other Italian staples are polenta, tarta pascualina, and pastafrola. In Chubut, the Welsh community is known for its teahouses, offering scones and torta galesa, which is rather like torta negra. A fosforito is a ham and cheese sandwich using puff pastry as the bread. Sandwiches de miga are delicate sandwiches made with crustless buttered English bread, very thinly sliced cured meat, cheese, and lettuce. They are often purchased from entrepreneurial home cooks and may be eaten for a light evening meal. A sweet paste, dulce de leche is another treasured national food, used to fill cakes and pancakes, spread over toasted bread for breakfast, or served with ice cream. In terms of sweets, Alfajores are another key staple. These are shortbread cookies sandwiched together with chocolate and dulce de leche or a fruit paste. The "policeman's" or "truck driver's" sweet is cheese with quince paste or dulce de membrillo. Dulce de batata is made of sweet potato/yam: this with cheese is the Martín Fierros sweet. Additionally, ice cream shops or heladerias are a big boom especially in the city of Buenos Aires. Argentinian ice cream comes in plenty of flavors (from fruits to cheesecake and even duce de leche flavors) and has a special smoothness as it follows a recipe very similar to that of Italian gelato. Apples, pears, peaches, kiwifruits, avocados, and plums are major exports. A traditional drink of Argentina is an infusion called mate (in Spanish, mate, with the accent on the first syllable [MAH teh]). The name comes from the hollow gourd from which it is traditionally drunk. The mate (gourd) or other small cup is filled about three quarters full with yerba mate, the dried leaves and twigs of the Ilex paraguariensis. The drink, which is rather bitter, is sipped through a metal or cane straw called a bombilla. Mate can be sweetened with sugar, or flavoured with aromatic herbs or dried orange peel. Hot but not boiling water is poured into the gourd, drunk, then the mate is refilled. The mate is nearly full of leaves, so each refill only makes a small drink, but many refills are possible before the yerba is spent. In small gatherings it is traditional for one mate to be passed from person to person, filled by whoever has the kettle. It is customary not to thank the refiller routinely; a final gracias (thank you) implies that the drinker has had enough. Drinking mate together is an important social ritual. Mate cocido is the same leaf, which rather than brewed is boiled and served, like tea, with milk and sugar to taste. Other typical drinks include wine (sometimes with soda water added); tea and coffee are equally important. Quilmes is the national brand of pale lager, named after the town of Quilmes, Buenos Aires, where it was first produced. Ingredients
Argentine cuisine uses locally grown cereals, grains, oil seeds, fruits and vegetables, as well as meat. Meat products have been dominant in the country since the 16th century. The country is regarded as a major beef, pork and poultry producing and consuming country. Certain areas such as those located in the south are usually engaged in activities involving sheep and lamb breeding, and shellfish, crustaceans, molluscs and salmonides fishing. The vast breeding activity involving any type of cattle has given rise to a highly developed dairy industry that includes products like cow, sheep and camelide, dulce de leche and yogurts. Some of the cheeses from Argentina are reggianito, sardo, provoleta and cremoso. Argentina can also be conceived as a great industry engaged in the production of dried fruits, olives, all types of oils and spices. Mesopotamia
The humid and verdant area of north east Argentina known as Mesopotamia, comprising the provinces of Chaco, Corrientes, Misiones and Formosa is another area heavily influenced by Native Americans, particularly by the Guaraní tribe. Abounding in rivers and shores, it offers a wide diversity of fish species, such as dorado, pacú, surubi, boga and silverside. Widely grown in this area, cassava is typically included in the region's dishes, as are other components of meals, such as the chipá (cassava and cheese bread). However, in this area Cassava is cooked alone too, boiled or fried, often as a side dish for Asado and empanadas. As well, mbeyú, chipá avatí, sopa paraguaya, sopa correntina, chipa solo or chipá con carne, el quibebé, el borí borí, chipá guasú o pastel de choclo, mbaipy, chipá mbocá o chipá caburé and some other similar meals that have as basis:manioc, corn, cheese and, sometimes, some meat Chipá from Cassava is often eaten during breakfast with yerba mate, prepared with hot water, or with café con leche. Sopa Paraguaya and pastel/Carta de Choclo are eaten for lunch or dinner. As regards products made with sugar, Papaya (mamón in Argentine Spanish) jam is typical of the north of this region. The principal product of this region is certainly yerba mate. Consumed countrywide, this product features a peculiarity of its own in this area: it is not only prepared with hot water but, driven by the region's high temperatures, it is common to see it prepared with cold water as well, in which case the beverage is known as tereré. Patagonia
The large southern region of Patagonia is made up of the provinces Neuquén, Río Negro, Chubut, Santa Cruz and Tierra del Fuego. This area also includes the Antarctica and Islas del Atlántico Sur. (or southern atlantic islands). Their most typical food ingredients include fish and seafood from the sea and rivers and the products of the sheep that are widely farmed there. Marine species such as salmon, spider crabs, squid and other shellfish and molluscs may be caught in the Atlantic Ocean. There are trout in the rivers. The many berries grown in the area include cherries, bilberries, strawberries, rosa mosqueta and elders, which are made into jams. The Northern and Central European settlements in this region have built up large scale production of chocolate and its by products. Viennese and German cuisine and pastries are also typically associated with this region. Mutton and lamb, together with wild boar and venison tend to make up the region's meat based dishes. Also typical of the southern region are smoked products, including salmon, stag, wild boar, and pheasant. Patagonia has been profoundly influenced by the tribes living there since long before Europeans arrived, in particular, the Mapuches and the Araucanos. A typical dish prepared by the latter is the curanto (a term meaning "hot stone"). Its preparation involves making a fire in a hole about 150 cm deep in the ground, and heating stones in it. A bed of nalca or maqui leaves is arranged on top of the stones, and ingredients are added in turn on top. Ingredients vary, but may include beef, lamb, pork, chicken, Argentine chorizos (pork sausages), potatoes, sweet potatoes, apples and holed squashes filled with cheese, cream and peas. The food is covered with leaves and damp pieces of cloth to keep the heat in, and covered with plenty of soil. Alcoholic beverages
Though wine (vino) has traditionally been the most popular alcoholic beverage in Argentina, beer (cerveza; the Italian birra is frequently used) in recent decades has competed with wine in popularity. Breweries appeared in Argentina at the end of the 1860s, started by Alsatian colonists. The first were nearly all in the downtown of Buenos Aires (el égido de la Ciudad Autónoma de Buenos Aires), and soon Polish brewers began industrial production of beer: San Carlos in the province of Santa Fe, Río Segundo and Córdoba in the province of Córdoba, Quilmes and Llavallol on the outskirts of La Plata (in Buenos Aires Province), San Miguel de Tucumán in the province of Tucumán and on the outskirts of the cities of Mendoza and Salta. The local consumption of beer has risen dramatically in the last generation: Argentines consumed 233 million litres in 1980 and 1.57 billion in 2007 (40 litres per capita). Outpacing that of wine since 2001, the growing production and consumption of beer have supported the existence of related events, for example, beer festivals called Oktoberfests or "Fiestas de la Cerveza" in locations that have a significant German population (Villa General Belgrano in Córdoba, San Carlos and Esperanza in the province of Santa Fe, etc.). Such celebrations copy, in an Argentine manner, Munich's Oktoberfest, and similarly are tourist attractions. However, the presence of a vigorous population of Celtic lineage, principally of Irish origin, has supported the creation of other celebrations of beer, often for marketing purposes, such as Saint Patrick's Day (Día de San Patricio), patron of Ireland, which is celebrated with abundant libations. The consumption of alcoholic beverages in Argentina is similar to that of the United States and somewhat lower than the Western European average. Argentines enjoy a variety of alcoholic beverages and Argentina can boast a varied array of elaboraciones, whether industrial or artisanal. Besides beer and wine, Argentines frequently drink cider (here again, the heritage comes from Spain and Italy, more precisely from Asturias and Campania). Cider is the most popular beverage of the middle and lowers economic classes at Christmas and New Year (the upper classes proverbially preferring to celebrate with locally produced champagne, although real old line "creole" aristocrats will still drink cider, which is much more traditional). Other widely consumed spirits are aguardiente (firewater) made from sugar cane, known as caña quemada ("burnt cane") or, simply, 'caña'''' ("cane"). A folkloric note about caña quemada: until 21 June it is traditional to drink caña quemada with ruda macho (a variant of common rue), it is supposed that this mixture prevents the flu and other illnesses. Caña competes, mainly in rural areas, with gin ("ginebra"—as in the Dutch kind of gin.) The bitter spirit Fernet, and particularly the Italian brand Fernet Branca, is highly popular in Argentina. (A study in 2017 found that Argentines consume more than 75% of all fernet produced globally.) Fernet is most commonly enjoyed as a mixed drink with Coca Cola. Given Fernet's qualities as a digestive aid, it is a common choice for an after dinner digestif. There are many artisanally produced liqueurs (distilled, flavoured alcoholic beverages) in Argentina, for example, those flavoured with orange, egg, anise, coffee, cherry and, inevitably, dulce de leche. The Hesperidina is a type of liqueur made from orange peels, invented in Argentina around 1890. One may also encounter chitronchelo or (in Italian) citronella, based on lemon. This beverage arrived with immigrants from the Mezzogiorno and is produced both artisanally and industrially (for example, at Mar del Plata). Non alcoholic specialties
Argentines enjoy a wide variety of non alcoholic infusions (although now and then both "families" are mixed; the yerbiao for example, is mate mixed with caña or gin). Among these, mate'' has long been the most widely enjoyed; in 2006, over 700,000 metric tons were harvested in Argentina, mostly for domestic consumption. Mate is also one of the top exports from Argentina, as it is valued all over the world. The fact that mate is so prevalent in the Southern Cone, however, should not necessarily make visitors think that other infusions are rare in the region; in Argentina especially, given the strong European cultural imprint, the consumption of coffee is very common (141 cups per capita, annually).
Патагония, Пампа және Чако аймақтарында тұратын аңшылар мен жинаушылар. Солтүстік-батыс, Куйо және Кордобаның таулы аймақтарындағы фермерлер көбінесе қабақ, қарбыз және тәтті картоп өсірді. Бұл топтар Анд Инкасының дәстүріне үлкен ықпал етті. Месопотамия жазығындағы фермерлер, гуарани мәдениетіне жататын. Осы кезде итальяндық ас-су шын мәнінде ас-судың бір бөлігіне айнала бастады. Буэнос-Айрестегі Ла-Бока ауданы Италияның алғашқы ірі орталығы болды, және осыдан бастап көптеген дәстүрлі итальяндық ингредиенттер мен тамақтану әдеттері бүкіл елге тарады. Рикотта ірімшігімен толтырылған локшина немесе тальярине, гноки, равиоли және каннеллони сияқты пастаның әртүрлі түрлері пицца, фаина (италиялық фаринатаның аргентиналық нұсқасы) және миланезалармен бірге танымал болды. Тамақ дайындаудың әртүрлі тәсілдері де итальяндық иммигранттардан қабылданды. Бұл жұмыстарға балмұздақ, балық және теңіз өнімдерін дайындау кіреді. Испанияға қоныс аударған иммигранттар да өздерінің іздерін қалдырып, құрғақ жаңғақ, қызанақ соусы, песто, зәйтүн және зәйтүн майы сияқты тағамдарды кеңінен таратты. Сонымен қатар, деликатес дүкендері дәстүрлі Иберияның ветчиналары мен шұжықтарын және көптеген ірімшіктер түрлерін енгізе бастады, бірақ олар шектеулі болды. Олар басқа әдеттермен қатар, шарап тұтынудың кең таралуына да жауапты болды. Бұл Аргентинаға шафран, балық, бұршақ, қарақұмық, дәмдеуіштер, шоколад және шай сияқты басқа да әлемдік өнімдер келіп бастаған кезде болды. Емпанадалардың түрлері Аргентинаның ішінде де, сыртында да бар, олардың ішінде галега емпанадасы (галисиан емпанадасы) бар. Аргентиналықтар көкөністер мен салаттарды да жейді; қызанақ, пияз, салат, баклажан, қабақ, кабачок - бұл жалпы тағамдар. Пицца мен макарон сияқты итальяндық тағамдар сиыр еті сияқты кең таралған. Фидеос (нодльдер), тальярине (фетучини және тальятелле), ньоки (гнокки) дәстүрлі түрде айдың 29-шы күні ұсынылады, равиоле және канелоне (каннеллони) үлкен қалалардағы көптеген мекемелерде жаңадан дайындалған сатып алуға болады. Италиялық стильдегі мұздық үлкен салондарда және тіпті бизнестер арқылы да ұсынылады. Италияда басқа да негізгі тағамдар - полента, тарта паскуалина және пастафрола. Чубуттегі уэльстік қауым шайханаларымен танымал, олар торттар мен торта галесаны ұсынады, бұл торта неграға ұқсас. Фосфорито - бұл нан ретінде пуф-пирог пайдаланылатын шунт пен ірімшікпен жасалған сэндвич. Мига сэндвичтері - бұл қабықсыз майланған ағылшын нанынан, өте жұқа кесілген құрғақ ет, ірімшік және салаттан жасалған нәзік сэндвичтер. Олар көбінесе үйдегі аспаздық шеберлерден сатып алынады және кешкі ас ретінде жеуге болады. Тәтті паста, дульсе де лече тағамдарының бірі. Ол торттар мен пирожныйларға тортпен пісірілген нанға таңғы асқа немесе балмұздақпен бірге беріледі. Алфахордың тәттілері де өте танымал. Бұл печеньелер шоколад пен дульсе де лечемен немесе жеміс пастасымен араласқан. "Полицейдің" немесе "жүк көлігінің" тәттісі - ірімшік пен құймақ немесе дульсе де мембрильо. Дульсе де батата тәтті картоптан жасалған: бұл ірімшікпен бірге Мартин Фиерростың тәттісі. Сонымен қатар, мұздық дүкендер немесе хеладериас Буэнос-Айрес қаласында ерекше өркендеді. Аргентиналық мұздық көптеген дәмдерде келеді (жемістерден бастап, сырлы тортқа дейін және тіпті дульсе де лече дәмдеріне дейін) және итальяндық джелатоға ұқсас рецептіні ұстанатындықтан ерекше жұмсақтыққа ие. Алма, груша, шабдалы, киви, авокадо және шабдалы - негізгі экспорттық өнімдер. Аргентинаның дәстүрлі сусыны - mate деп аталатын инфузия (испан тілінде mate, бірінші буынға баса назармен [MAH teh]). Атауы дәстүрлі түрде ішінен ішілетін ойық қабықтан шыққан. Mate (қабық) немесе басқа кішкентай стақан үштен төрт бөлігіне дейін Ilex paraguariensis жапырақтары мен бұтақтарынан жасалған кептірілген mate-мен толтырылады. Ащылау дәмді сусын металл немесе қамыс құбыры арқылы, бомбилья деп аталады, ішіледі. Mate қантпен тәттілендірілуі мүмкін немесе хош иісті шөптермен немесе кептірілген апельсин қабығымен хоштандырылуы мүмкін. Қайнамайтын ыстық су қабыққа құйылады, ішіледі, содан кейін mate қайта толтырылады. Mate жапырақтарымен толы болғандықтан, әрбір толтырудан аз мөлшерде сусын дайындалады, бірақ жапырақтар бітіп қалғанша көптеген толтырулар жасауға болады. Кішкентай жиындарда mate әдетте бір адамнан екіншісіне беріледі, шайнағышпен толтырылады. Толтырушыға әдетте алғыс айтудың қажеті жоқ; соңғы алғыс (рахмет) ішкен адамның жеткілікті екенін білдіреді. Бірге mate ішу маңызды әлеуметтік рәсім. Mate cocido - бұл бірдей жапырақ, ол қайнатылмайды, емес, қайнатылып, шай сияқты, сүт пен қантпен дәмделіп беріледі. Басқа да типикалық сусындарға шарап (кейде сода суы қосылған), шай және кофе жатады. Quilmes - Буэнос-Айрес қаласының Кильмес қаласында алғаш өндірілген ақ лагердің ұлттық бренді. Ингредиенттер
Culinary traditions of Argentina
Argentine cuisine is described as a blending of cultures, from the Indigenous peoples of Argentina who focused on ingredients such as humita, potatoes, cassava, peppers, tomatoes, beans, and yerba mate, to Mediterranean influences brought by the Spanish during the colonial period. This led to cultural blending of criollos (gauchos and early Spanish settlers), Indigenous, and sub Saharan African (due to slave trading) in the cuisine. Later, this was complemented by the significant influx of Italian and Spanish immigrants to Argentina during the 19th and 20th centuries, who incorporated plenty of their food customs and dishes such as pizzas, pasta and Spanish tortillas. Beef is a main part of the Argentine diet due to its vast production in the country's plains. In fact, Argentine annual consumption of beef has averaged per capita, approaching per capita during the 19th century; consumption averaged in 2007. Beyond asado (the Argentine 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 imprinted a large influence in the Argentine cuisine, after all Argentina was the second country in the world with the most immigrants with 6.6 million, only second to the United States with 27 million, and ahead of other immigratory receptor countries such as Canada, Brazil, Australia, etc. Argentine people have a reputation for their love of eating. The Argentinian native people could be divided in three groups based on their main modality of acquiring food:
Hunters and gatherers who inhabited the Patagonia, Pampa, and Chaco regions. Farmers in the northwestern, Cuyo, and Cordoba's mountain regions who mostly grew squash, melons, and sweet potatoes. These groups had great influence from Andean Incan tradition. Farmers in the Mesopotamia plains who belonged to the guaraní culture. At this time, Italian cuisine began to really become a part of the cuisine. The neighborhood of La Boca, Buenos Aires, was the first big Italian hub, and from here plenty of traditionally Italian ingredients and eating habits expanded across the country. Different kinds of pastas such as long noodles or tallarines, gnocchi, ravioli, and cannelloni filled with ricotta cheese became popular along with pizza, fainá (Argentinian version of the traditional Italian farinata), and milanesas. Different ways of preparing dishes were also adopted from Italian immigrants. These included the preparation of ice cream, fish, and shellfish. Spanish immigrants also left their mark, popularizing eating dry nuts, tomato sauce, pesto, olives, and olive oil. Additionally, deli stores started to incorporate traditional Iberian hams and sausages and great varieties of cheeses yet these were more limited. They were also mainly responsible for the massive diffusion of wine consumption, among some other habits. This occurred at the same time that other global products began arriving to Argentina such as saffron, cod, different varieties of beans, chickpeas, additional spices, chocolates, and tea. Variations of empanadas both inside and outside of Argentina include the empanada gallega (Galician empanada), a large round meat pie made most commonly with tuna and mackerel (caballa in Spanish). Vegetables and salads are also eaten by Argentines; tomatoes, onions, lettuce, eggplants, squashes, and zucchini are common side dishes. Italian staples, such as pizza and pasta, are eaten as commonly as beef. Fideos (noodles), tallarines (fettuccine and tagliatelle), ñoquis (gnocchi) are traditionally served on the 29th day of the month, ravioles, and canelones (cannelloni) can be bought freshly made in many establishments in the larger cities. Italian style ice cream is served in large parlours and even drive through businesses. Other Italian staples are polenta, tarta pascualina, and pastafrola. In Chubut, the Welsh community is known for its teahouses, offering scones and torta galesa, which is rather like torta negra. A fosforito is a ham and cheese sandwich using puff pastry as the bread. Sandwiches de miga are delicate sandwiches made with crustless buttered English bread, very thinly sliced cured meat, cheese, and lettuce. They are often purchased from entrepreneurial home cooks and may be eaten for a light evening meal. A sweet paste, dulce de leche is another treasured national food, used to fill cakes and pancakes, spread over toasted bread for breakfast, or served with ice cream. In terms of sweets, Alfajores are another key staple. These are shortbread cookies sandwiched together with chocolate and dulce de leche or a fruit paste. The "policeman's" or "truck driver's" sweet is cheese with quince paste or dulce de membrillo. Dulce de batata is made of sweet potato/yam: this with cheese is the Martín Fierros sweet. Additionally, ice cream shops or heladerias are a big boom especially in the city of Buenos Aires. Argentinian ice cream comes in plenty of flavors (from fruits to cheesecake and even duce de leche flavors) and has a special smoothness as it follows a recipe very similar to that of Italian gelato. Apples, pears, peaches, kiwifruits, avocados, and plums are major exports. A traditional drink of Argentina is an infusion called mate (in Spanish, mate, with the accent on the first syllable [MAH teh]). The name comes from the hollow gourd from which it is traditionally drunk. The mate (gourd) or other small cup is filled about three quarters full with yerba mate, the dried leaves and twigs of the Ilex paraguariensis. The drink, which is rather bitter, is sipped through a metal or cane straw called a bombilla. Mate can be sweetened with sugar, or flavoured with aromatic herbs or dried orange peel. Hot but not boiling water is poured into the gourd, drunk, then the mate is refilled. The mate is nearly full of leaves, so each refill only makes a small drink, but many refills are possible before the yerba is spent. In small gatherings it is traditional for one mate to be passed from person to person, filled by whoever has the kettle. It is customary not to thank the refiller routinely; a final gracias (thank you) implies that the drinker has had enough. Drinking mate together is an important social ritual. Mate cocido is the same leaf, which rather than brewed is boiled and served, like tea, with milk and sugar to taste. Other typical drinks include wine (sometimes with soda water added); tea and coffee are equally important. Quilmes is the national brand of pale lager, named after the town of Quilmes, Buenos Aires, where it was first produced. Ingredients
Argentine cuisine uses locally grown cereals, grains, oil seeds, fruits and vegetables, as well as meat. Meat products have been dominant in the country since the 16th century. The country is regarded as a major beef, pork and poultry producing and consuming country. Certain areas such as those located in the south are usually engaged in activities involving sheep and lamb breeding, and shellfish, crustaceans, molluscs and salmonides fishing. The vast breeding activity involving any type of cattle has given rise to a highly developed dairy industry that includes products like cow, sheep and camelide, dulce de leche and yogurts. Some of the cheeses from Argentina are reggianito, sardo, provoleta and cremoso. Argentina can also be conceived as a great industry engaged in the production of dried fruits, olives, all types of oils and spices. Mesopotamia
The humid and verdant area of north east Argentina known as Mesopotamia, comprising the provinces of Chaco, Corrientes, Misiones and Formosa is another area heavily influenced by Native Americans, particularly by the Guaraní tribe. Abounding in rivers and shores, it offers a wide diversity of fish species, such as dorado, pacú, surubi, boga and silverside. Widely grown in this area, cassava is typically included in the region's dishes, as are other components of meals, such as the chipá (cassava and cheese bread). However, in this area Cassava is cooked alone too, boiled or fried, often as a side dish for Asado and empanadas. As well, mbeyú, chipá avatí, sopa paraguaya, sopa correntina, chipa solo or chipá con carne, el quibebé, el borí borí, chipá guasú o pastel de choclo, mbaipy, chipá mbocá o chipá caburé and some other similar meals that have as basis:manioc, corn, cheese and, sometimes, some meat Chipá from Cassava is often eaten during breakfast with yerba mate, prepared with hot water, or with café con leche. Sopa Paraguaya and pastel/Carta de Choclo are eaten for lunch or dinner. As regards products made with sugar, Papaya (mamón in Argentine Spanish) jam is typical of the north of this region. The principal product of this region is certainly yerba mate. Consumed countrywide, this product features a peculiarity of its own in this area: it is not only prepared with hot water but, driven by the region's high temperatures, it is common to see it prepared with cold water as well, in which case the beverage is known as tereré. Patagonia
The large southern region of Patagonia is made up of the provinces Neuquén, Río Negro, Chubut, Santa Cruz and Tierra del Fuego. This area also includes the Antarctica and Islas del Atlántico Sur. (or southern atlantic islands). Their most typical food ingredients include fish and seafood from the sea and rivers and the products of the sheep that are widely farmed there. Marine species such as salmon, spider crabs, squid and other shellfish and molluscs may be caught in the Atlantic Ocean. There are trout in the rivers. The many berries grown in the area include cherries, bilberries, strawberries, rosa mosqueta and elders, which are made into jams. The Northern and Central European settlements in this region have built up large scale production of chocolate and its by products. Viennese and German cuisine and pastries are also typically associated with this region. Mutton and lamb, together with wild boar and venison tend to make up the region's meat based dishes. Also typical of the southern region are smoked products, including salmon, stag, wild boar, and pheasant. Patagonia has been profoundly influenced by the tribes living there since long before Europeans arrived, in particular, the Mapuches and the Araucanos. A typical dish prepared by the latter is the curanto (a term meaning "hot stone"). Its preparation involves making a fire in a hole about 150 cm deep in the ground, and heating stones in it. A bed of nalca or maqui leaves is arranged on top of the stones, and ingredients are added in turn on top. Ingredients vary, but may include beef, lamb, pork, chicken, Argentine chorizos (pork sausages), potatoes, sweet potatoes, apples and holed squashes filled with cheese, cream and peas. The food is covered with leaves and damp pieces of cloth to keep the heat in, and covered with plenty of soil. Alcoholic beverages
Though wine (vino) has traditionally been the most popular alcoholic beverage in Argentina, beer (cerveza; the Italian birra is frequently used) in recent decades has competed with wine in popularity. Breweries appeared in Argentina at the end of the 1860s, started by Alsatian colonists. The first were nearly all in the downtown of Buenos Aires (el égido de la Ciudad Autónoma de Buenos Aires), and soon Polish brewers began industrial production of beer: San Carlos in the province of Santa Fe, Río Segundo and Córdoba in the province of Córdoba, Quilmes and Llavallol on the outskirts of La Plata (in Buenos Aires Province), San Miguel de Tucumán in the province of Tucumán and on the outskirts of the cities of Mendoza and Salta. The local consumption of beer has risen dramatically in the last generation: Argentines consumed 233 million litres in 1980 and 1.57 billion in 2007 (40 litres per capita). Outpacing that of wine since 2001, the growing production and consumption of beer have supported the existence of related events, for example, beer festivals called Oktoberfests or "Fiestas de la Cerveza" in locations that have a significant German population (Villa General Belgrano in Córdoba, San Carlos and Esperanza in the province of Santa Fe, etc.). Such celebrations copy, in an Argentine manner, Munich's Oktoberfest, and similarly are tourist attractions. However, the presence of a vigorous population of Celtic lineage, principally of Irish origin, has supported the creation of other celebrations of beer, often for marketing purposes, such as Saint Patrick's Day (Día de San Patricio), patron of Ireland, which is celebrated with abundant libations. The consumption of alcoholic beverages in Argentina is similar to that of the United States and somewhat lower than the Western European average. Argentines enjoy a variety of alcoholic beverages and Argentina can boast a varied array of elaboraciones, whether industrial or artisanal. Besides beer and wine, Argentines frequently drink cider (here again, the heritage comes from Spain and Italy, more precisely from Asturias and Campania). Cider is the most popular beverage of the middle and lowers economic classes at Christmas and New Year (the upper classes proverbially preferring to celebrate with locally produced champagne, although real old line "creole" aristocrats will still drink cider, which is much more traditional). Other widely consumed spirits are aguardiente (firewater) made from sugar cane, known as caña quemada ("burnt cane") or, simply, 'caña'''' ("cane"). A folkloric note about caña quemada: until 21 June it is traditional to drink caña quemada with ruda macho (a variant of common rue), it is supposed that this mixture prevents the flu and other illnesses. Caña competes, mainly in rural areas, with gin ("ginebra"—as in the Dutch kind of gin.) The bitter spirit Fernet, and particularly the Italian brand Fernet Branca, is highly popular in Argentina. (A study in 2017 found that Argentines consume more than 75% of all fernet produced globally.) Fernet is most commonly enjoyed as a mixed drink with Coca Cola. Given Fernet's qualities as a digestive aid, it is a common choice for an after dinner digestif. There are many artisanally produced liqueurs (distilled, flavoured alcoholic beverages) in Argentina, for example, those flavoured with orange, egg, anise, coffee, cherry and, inevitably, dulce de leche. The Hesperidina is a type of liqueur made from orange peels, invented in Argentina around 1890. One may also encounter chitronchelo or (in Italian) citronella, based on lemon. This beverage arrived with immigrants from the Mezzogiorno and is produced both artisanally and industrially (for example, at Mar del Plata). Non alcoholic specialties
Argentines enjoy a wide variety of non alcoholic infusions (although now and then both "families" are mixed; the yerbiao for example, is mate mixed with caña or gin). Among these, mate'' has long been the most widely enjoyed; in 2006, over 700,000 metric tons were harvested in Argentina, mostly for domestic consumption. Mate is also one of the top exports from Argentina, as it is valued all over the world. The fact that mate is so prevalent in the Southern Cone, however, should not necessarily make visitors think that other infusions are rare in the region; in Argentina especially, given the strong European cultural imprint, the consumption of coffee is very common (141 cups per capita, annually).
Argentine cuisine is described as a blending of cultures, from the Indigenous peoples of Argentina who focused on ingredients such as humita, potatoes, cassava, peppers, tomatoes, beans, and yerba mate, to Mediterranean influences brought by the Spanish during the colonial period. This led to cultural blending of criollos (gauchos and early Spanish settlers), Indigenous, and sub Saharan African (due to slave trading) in the cuisine. Later, this was complemented by the significant influx of Italian and Spanish immigrants to Argentina during the 19th and 20th centuries, who incorporated plenty of their food customs and dishes such as pizzas, pasta and Spanish tortillas. Beef is a main part of the Argentine diet due to its vast production in the country's plains. In fact, Argentine annual consumption of beef has averaged per capita, approaching per capita during the 19th century; consumption averaged in 2007. Beyond asado (the Argentine 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 imprinted a large influence in the Argentine cuisine, after all Argentina was the second country in the world with the most immigrants with 6.6 million, only second to the United States with 27 million, and ahead of other immigratory receptor countries such as Canada, Brazil, Australia, etc. Argentine people have a reputation for their love of eating. The Argentinian native people could be divided in three groups based on their main modality of acquiring food:
Hunters and gatherers who inhabited the Patagonia, Pampa, and Chaco regions. Farmers in the northwestern, Cuyo, and Cordoba's mountain regions who mostly grew squash, melons, and sweet potatoes. These groups had great influence from Andean Incan tradition. Farmers in the Mesopotamia plains who belonged to the guaraní culture. At this time, Italian cuisine began to really become a part of the cuisine. The neighborhood of La Boca, Buenos Aires, was the first big Italian hub, and from here plenty of traditionally Italian ingredients and eating habits expanded across the country. Different kinds of pastas such as long noodles or tallarines, gnocchi, ravioli, and cannelloni filled with ricotta cheese became popular along with pizza, fainá (Argentinian version of the traditional Italian farinata), and milanesas. Different ways of preparing dishes were also adopted from Italian immigrants. These included the preparation of ice cream, fish, and shellfish. Spanish immigrants also left their mark, popularizing eating dry nuts, tomato sauce, pesto, olives, and olive oil. Additionally, deli stores started to incorporate traditional Iberian hams and sausages and great varieties of cheeses yet these were more limited. They were also mainly responsible for the massive diffusion of wine consumption, among some other habits. This occurred at the same time that other global products began arriving to Argentina such as saffron, cod, different varieties of beans, chickpeas, additional spices, chocolates, and tea. Variations of empanadas both inside and outside of Argentina include the empanada gallega (Galician empanada), a large round meat pie made most commonly with tuna and mackerel (caballa in Spanish). Vegetables and salads are also eaten by Argentines; tomatoes, onions, lettuce, eggplants, squashes, and zucchini are common side dishes. Italian staples, such as pizza and pasta, are eaten as commonly as beef. Fideos (noodles), tallarines (fettuccine and tagliatelle), ñoquis (gnocchi) are traditionally served on the 29th day of the month, ravioles, and canelones (cannelloni) can be bought freshly made in many establishments in the larger cities. Italian style ice cream is served in large parlours and even drive through businesses. Other Italian staples are polenta, tarta pascualina, and pastafrola. In Chubut, the Welsh community is known for its teahouses, offering scones and torta galesa, which is rather like torta negra. A fosforito is a ham and cheese sandwich using puff pastry as the bread. Sandwiches de miga are delicate sandwiches made with crustless buttered English bread, very thinly sliced cured meat, cheese, and lettuce. They are often purchased from entrepreneurial home cooks and may be eaten for a light evening meal. A sweet paste, dulce de leche is another treasured national food, used to fill cakes and pancakes, spread over toasted bread for breakfast, or served with ice cream. In terms of sweets, Alfajores are another key staple. These are shortbread cookies sandwiched together with chocolate and dulce de leche or a fruit paste. The "policeman's" or "truck driver's" sweet is cheese with quince paste or dulce de membrillo. Dulce de batata is made of sweet potato/yam: this with cheese is the Martín Fierros sweet. Additionally, ice cream shops or heladerias are a big boom especially in the city of Buenos Aires. Argentinian ice cream comes in plenty of flavors (from fruits to cheesecake and even duce de leche flavors) and has a special smoothness as it follows a recipe very similar to that of Italian gelato. Apples, pears, peaches, kiwifruits, avocados, and plums are major exports. A traditional drink of Argentina is an infusion called mate (in Spanish, mate, with the accent on the first syllable [MAH teh]). The name comes from the hollow gourd from which it is traditionally drunk. The mate (gourd) or other small cup is filled about three quarters full with yerba mate, the dried leaves and twigs of the Ilex paraguariensis. The drink, which is rather bitter, is sipped through a metal or cane straw called a bombilla. Mate can be sweetened with sugar, or flavoured with aromatic herbs or dried orange peel. Hot but not boiling water is poured into the gourd, drunk, then the mate is refilled. The mate is nearly full of leaves, so each refill only makes a small drink, but many refills are possible before the yerba is spent. In small gatherings it is traditional for one mate to be passed from person to person, filled by whoever has the kettle. It is customary not to thank the refiller routinely; a final gracias (thank you) implies that the drinker has had enough. Drinking mate together is an important social ritual. Mate cocido is the same leaf, which rather than brewed is boiled and served, like tea, with milk and sugar to taste. Other typical drinks include wine (sometimes with soda water added); tea and coffee are equally important. Quilmes is the national brand of pale lager, named after the town of Quilmes, Buenos Aires, where it was first produced. Ingredients
Argentine cuisine uses locally grown cereals, grains, oil seeds, fruits and vegetables, as well as meat. Meat products have been dominant in the country since the 16th century. The country is regarded as a major beef, pork and poultry producing and consuming country. Certain areas such as those located in the south are usually engaged in activities involving sheep and lamb breeding, and shellfish, crustaceans, molluscs and salmonides fishing. The vast breeding activity involving any type of cattle has given rise to a highly developed dairy industry that includes products like cow, sheep and camelide, dulce de leche and yogurts. Some of the cheeses from Argentina are reggianito, sardo, provoleta and cremoso. Argentina can also be conceived as a great industry engaged in the production of dried fruits, olives, all types of oils and spices. Mesopotamia
The humid and verdant area of north east Argentina known as Mesopotamia, comprising the provinces of Chaco, Corrientes, Misiones and Formosa is another area heavily influenced by Native Americans, particularly by the Guaraní tribe. Abounding in rivers and shores, it offers a wide diversity of fish species, such as dorado, pacú, surubi, boga and silverside. Widely grown in this area, cassava is typically included in the region's dishes, as are other components of meals, such as the chipá (cassava and cheese bread). However, in this area Cassava is cooked alone too, boiled or fried, often as a side dish for Asado and empanadas. As well, mbeyú, chipá avatí, sopa paraguaya, sopa correntina, chipa solo or chipá con carne, el quibebé, el borí borí, chipá guasú o pastel de choclo, mbaipy, chipá mbocá o chipá caburé and some other similar meals that have as basis:manioc, corn, cheese and, sometimes, some meat Chipá from Cassava is often eaten during breakfast with yerba mate, prepared with hot water, or with café con leche. Sopa Paraguaya and pastel/Carta de Choclo are eaten for lunch or dinner. As regards products made with sugar, Papaya (mamón in Argentine Spanish) jam is typical of the north of this region. The principal product of this region is certainly yerba mate. Consumed countrywide, this product features a peculiarity of its own in this area: it is not only prepared with hot water but, driven by the region's high temperatures, it is common to see it prepared with cold water as well, in which case the beverage is known as tereré. Patagonia
The large southern region of Patagonia is made up of the provinces Neuquén, Río Negro, Chubut, Santa Cruz and Tierra del Fuego. This area also includes the Antarctica and Islas del Atlántico Sur. (or southern atlantic islands). Their most typical food ingredients include fish and seafood from the sea and rivers and the products of the sheep that are widely farmed there. Marine species such as salmon, spider crabs, squid and other shellfish and molluscs may be caught in the Atlantic Ocean. There are trout in the rivers. The many berries grown in the area include cherries, bilberries, strawberries, rosa mosqueta and elders, which are made into jams. The Northern and Central European settlements in this region have built up large scale production of chocolate and its by products. Viennese and German cuisine and pastries are also typically associated with this region. Mutton and lamb, together with wild boar and venison tend to make up the region's meat based dishes. Also typical of the southern region are smoked products, including salmon, stag, wild boar, and pheasant. Patagonia has been profoundly influenced by the tribes living there since long before Europeans arrived, in particular, the Mapuches and the Araucanos. A typical dish prepared by the latter is the curanto (a term meaning "hot stone"). Its preparation involves making a fire in a hole about 150 cm deep in the ground, and heating stones in it. A bed of nalca or maqui leaves is arranged on top of the stones, and ingredients are added in turn on top. Ingredients vary, but may include beef, lamb, pork, chicken, Argentine chorizos (pork sausages), potatoes, sweet potatoes, apples and holed squashes filled with cheese, cream and peas. The food is covered with leaves and damp pieces of cloth to keep the heat in, and covered with plenty of soil. Alcoholic beverages
Though wine (vino) has traditionally been the most popular alcoholic beverage in Argentina, beer (cerveza; the Italian birra is frequently used) in recent decades has competed with wine in popularity. Breweries appeared in Argentina at the end of the 1860s, started by Alsatian colonists. The first were nearly all in the downtown of Buenos Aires (el égido de la Ciudad Autónoma de Buenos Aires), and soon Polish brewers began industrial production of beer: San Carlos in the province of Santa Fe, Río Segundo and Córdoba in the province of Córdoba, Quilmes and Llavallol on the outskirts of La Plata (in Buenos Aires Province), San Miguel de Tucumán in the province of Tucumán and on the outskirts of the cities of Mendoza and Salta. The local consumption of beer has risen dramatically in the last generation: Argentines consumed 233 million litres in 1980 and 1.57 billion in 2007 (40 litres per capita). Outpacing that of wine since 2001, the growing production and consumption of beer have supported the existence of related events, for example, beer festivals called Oktoberfests or "Fiestas de la Cerveza" in locations that have a significant German population (Villa General Belgrano in Córdoba, San Carlos and Esperanza in the province of Santa Fe, etc.). Such celebrations copy, in an Argentine manner, Munich's Oktoberfest, and similarly are tourist attractions. However, the presence of a vigorous population of Celtic lineage, principally of Irish origin, has supported the creation of other celebrations of beer, often for marketing purposes, such as Saint Patrick's Day (Día de San Patricio), patron of Ireland, which is celebrated with abundant libations. The consumption of alcoholic beverages in Argentina is similar to that of the United States and somewhat lower than the Western European average. Argentines enjoy a variety of alcoholic beverages and Argentina can boast a varied array of elaboraciones, whether industrial or artisanal. Besides beer and wine, Argentines frequently drink cider (here again, the heritage comes from Spain and Italy, more precisely from Asturias and Campania). Cider is the most popular beverage of the middle and lowers economic classes at Christmas and New Year (the upper classes proverbially preferring to celebrate with locally produced champagne, although real old line "creole" aristocrats will still drink cider, which is much more traditional). Other widely consumed spirits are aguardiente (firewater) made from sugar cane, known as caña quemada ("burnt cane") or, simply, 'caña'''' ("cane"). A folkloric note about caña quemada: until 21 June it is traditional to drink caña quemada with ruda macho (a variant of common rue), it is supposed that this mixture prevents the flu and other illnesses. Caña competes, mainly in rural areas, with gin ("ginebra"—as in the Dutch kind of gin.) The bitter spirit Fernet, and particularly the Italian brand Fernet Branca, is highly popular in Argentina. (A study in 2017 found that Argentines consume more than 75% of all fernet produced globally.) Fernet is most commonly enjoyed as a mixed drink with Coca Cola. Given Fernet's qualities as a digestive aid, it is a common choice for an after dinner digestif. There are many artisanally produced liqueurs (distilled, flavoured alcoholic beverages) in Argentina, for example, those flavoured with orange, egg, anise, coffee, cherry and, inevitably, dulce de leche. The Hesperidina is a type of liqueur made from orange peels, invented in Argentina around 1890. One may also encounter chitronchelo or (in Italian) citronella, based on lemon. This beverage arrived with immigrants from the Mezzogiorno and is produced both artisanally and industrially (for example, at Mar del Plata). Non alcoholic specialties
Argentines enjoy a wide variety of non alcoholic infusions (although now and then both "families" are mixed; the yerbiao for example, is mate mixed with caña or gin). Among these, mate'' has long been the most widely enjoyed; in 2006, over 700,000 metric tons were harvested in Argentina, mostly for domestic consumption. Mate is also one of the top exports from Argentina, as it is valued all over the world. The fact that mate is so prevalent in the Southern Cone, however, should not necessarily make visitors think that other infusions are rare in the region; in Argentina especially, given the strong European cultural imprint, the consumption of coffee is very common (141 cups per capita, annually).
Аргентинаның ас-суы жергілікті өсірілген астықтарды, дәнділерді, майлы тұқымдарды, жемістерді және көкөністерді, сондай-ақ етті пайдаланады. Ет өнімдері 16 ғасырдан бері елде басым болып келді. Ел сиыр еті, шошқа еті және құс етін өндіруші және тұтынушы ел ретінде танылады. Оңтүстікте орналасқан белгілі бір аймақтар әдетте қой және қозы өсірумен, сондай-ақ моллюскалар, ракообразные, моллюскалар және лосось балықтарымен айналысады. Кез келген малдың кең ауқымды өсіруі сиыр, қой және түйе сияқты сүт өнімдерін қамтитын жоғары дамыған сүт өнеркәсібіне әкелді, соның ішінде дульсе де лече және йогурт. Аргентинаның кейбір ірімшіктері - реджианито, сардо, проволета және кремозо. Аргентинаны кептірілген жемістерді, зәйтүнді, барлық майларды және дәмдеуіштерді өндірумен айналысатын үлкен өнеркәсіп ретінде қарастыруға болады. Месопотамия
Culinary traditions of Argentina
Argentine cuisine is described as a blending of cultures, from the Indigenous peoples of Argentina who focused on ingredients such as humita, potatoes, cassava, peppers, tomatoes, beans, and yerba mate, to Mediterranean influences brought by the Spanish during the colonial period. This led to cultural blending of criollos (gauchos and early Spanish settlers), Indigenous, and sub Saharan African (due to slave trading) in the cuisine. Later, this was complemented by the significant influx of Italian and Spanish immigrants to Argentina during the 19th and 20th centuries, who incorporated plenty of their food customs and dishes such as pizzas, pasta and Spanish tortillas. Beef is a main part of the Argentine diet due to its vast production in the country's plains. In fact, Argentine annual consumption of beef has averaged per capita, approaching per capita during the 19th century; consumption averaged in 2007. Beyond asado (the Argentine 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 imprinted a large influence in the Argentine cuisine, after all Argentina was the second country in the world with the most immigrants with 6.6 million, only second to the United States with 27 million, and ahead of other immigratory receptor countries such as Canada, Brazil, Australia, etc. Argentine people have a reputation for their love of eating. The Argentinian native people could be divided in three groups based on their main modality of acquiring food:
Hunters and gatherers who inhabited the Patagonia, Pampa, and Chaco regions. Farmers in the northwestern, Cuyo, and Cordoba's mountain regions who mostly grew squash, melons, and sweet potatoes. These groups had great influence from Andean Incan tradition. Farmers in the Mesopotamia plains who belonged to the guaraní culture. At this time, Italian cuisine began to really become a part of the cuisine. The neighborhood of La Boca, Buenos Aires, was the first big Italian hub, and from here plenty of traditionally Italian ingredients and eating habits expanded across the country. Different kinds of pastas such as long noodles or tallarines, gnocchi, ravioli, and cannelloni filled with ricotta cheese became popular along with pizza, fainá (Argentinian version of the traditional Italian farinata), and milanesas. Different ways of preparing dishes were also adopted from Italian immigrants. These included the preparation of ice cream, fish, and shellfish. Spanish immigrants also left their mark, popularizing eating dry nuts, tomato sauce, pesto, olives, and olive oil. Additionally, deli stores started to incorporate traditional Iberian hams and sausages and great varieties of cheeses yet these were more limited. They were also mainly responsible for the massive diffusion of wine consumption, among some other habits. This occurred at the same time that other global products began arriving to Argentina such as saffron, cod, different varieties of beans, chickpeas, additional spices, chocolates, and tea. Variations of empanadas both inside and outside of Argentina include the empanada gallega (Galician empanada), a large round meat pie made most commonly with tuna and mackerel (caballa in Spanish). Vegetables and salads are also eaten by Argentines; tomatoes, onions, lettuce, eggplants, squashes, and zucchini are common side dishes. Italian staples, such as pizza and pasta, are eaten as commonly as beef. Fideos (noodles), tallarines (fettuccine and tagliatelle), ñoquis (gnocchi) are traditionally served on the 29th day of the month, ravioles, and canelones (cannelloni) can be bought freshly made in many establishments in the larger cities. Italian style ice cream is served in large parlours and even drive through businesses. Other Italian staples are polenta, tarta pascualina, and pastafrola. In Chubut, the Welsh community is known for its teahouses, offering scones and torta galesa, which is rather like torta negra. A fosforito is a ham and cheese sandwich using puff pastry as the bread. Sandwiches de miga are delicate sandwiches made with crustless buttered English bread, very thinly sliced cured meat, cheese, and lettuce. They are often purchased from entrepreneurial home cooks and may be eaten for a light evening meal. A sweet paste, dulce de leche is another treasured national food, used to fill cakes and pancakes, spread over toasted bread for breakfast, or served with ice cream. In terms of sweets, Alfajores are another key staple. These are shortbread cookies sandwiched together with chocolate and dulce de leche or a fruit paste. The "policeman's" or "truck driver's" sweet is cheese with quince paste or dulce de membrillo. Dulce de batata is made of sweet potato/yam: this with cheese is the Martín Fierros sweet. Additionally, ice cream shops or heladerias are a big boom especially in the city of Buenos Aires. Argentinian ice cream comes in plenty of flavors (from fruits to cheesecake and even duce de leche flavors) and has a special smoothness as it follows a recipe very similar to that of Italian gelato. Apples, pears, peaches, kiwifruits, avocados, and plums are major exports. A traditional drink of Argentina is an infusion called mate (in Spanish, mate, with the accent on the first syllable [MAH teh]). The name comes from the hollow gourd from which it is traditionally drunk. The mate (gourd) or other small cup is filled about three quarters full with yerba mate, the dried leaves and twigs of the Ilex paraguariensis. The drink, which is rather bitter, is sipped through a metal or cane straw called a bombilla. Mate can be sweetened with sugar, or flavoured with aromatic herbs or dried orange peel. Hot but not boiling water is poured into the gourd, drunk, then the mate is refilled. The mate is nearly full of leaves, so each refill only makes a small drink, but many refills are possible before the yerba is spent. In small gatherings it is traditional for one mate to be passed from person to person, filled by whoever has the kettle. It is customary not to thank the refiller routinely; a final gracias (thank you) implies that the drinker has had enough. Drinking mate together is an important social ritual. Mate cocido is the same leaf, which rather than brewed is boiled and served, like tea, with milk and sugar to taste. Other typical drinks include wine (sometimes with soda water added); tea and coffee are equally important. Quilmes is the national brand of pale lager, named after the town of Quilmes, Buenos Aires, where it was first produced. Ingredients
Argentine cuisine uses locally grown cereals, grains, oil seeds, fruits and vegetables, as well as meat. Meat products have been dominant in the country since the 16th century. The country is regarded as a major beef, pork and poultry producing and consuming country. Certain areas such as those located in the south are usually engaged in activities involving sheep and lamb breeding, and shellfish, crustaceans, molluscs and salmonides fishing. The vast breeding activity involving any type of cattle has given rise to a highly developed dairy industry that includes products like cow, sheep and camelide, dulce de leche and yogurts. Some of the cheeses from Argentina are reggianito, sardo, provoleta and cremoso. Argentina can also be conceived as a great industry engaged in the production of dried fruits, olives, all types of oils and spices. Mesopotamia
The humid and verdant area of north east Argentina known as Mesopotamia, comprising the provinces of Chaco, Corrientes, Misiones and Formosa is another area heavily influenced by Native Americans, particularly by the Guaraní tribe. Abounding in rivers and shores, it offers a wide diversity of fish species, such as dorado, pacú, surubi, boga and silverside. Widely grown in this area, cassava is typically included in the region's dishes, as are other components of meals, such as the chipá (cassava and cheese bread). However, in this area Cassava is cooked alone too, boiled or fried, often as a side dish for Asado and empanadas. As well, mbeyú, chipá avatí, sopa paraguaya, sopa correntina, chipa solo or chipá con carne, el quibebé, el borí borí, chipá guasú o pastel de choclo, mbaipy, chipá mbocá o chipá caburé and some other similar meals that have as basis:manioc, corn, cheese and, sometimes, some meat Chipá from Cassava is often eaten during breakfast with yerba mate, prepared with hot water, or with café con leche. Sopa Paraguaya and pastel/Carta de Choclo are eaten for lunch or dinner. As regards products made with sugar, Papaya (mamón in Argentine Spanish) jam is typical of the north of this region. The principal product of this region is certainly yerba mate. Consumed countrywide, this product features a peculiarity of its own in this area: it is not only prepared with hot water but, driven by the region's high temperatures, it is common to see it prepared with cold water as well, in which case the beverage is known as tereré. Patagonia
The large southern region of Patagonia is made up of the provinces Neuquén, Río Negro, Chubut, Santa Cruz and Tierra del Fuego. This area also includes the Antarctica and Islas del Atlántico Sur. (or southern atlantic islands). Their most typical food ingredients include fish and seafood from the sea and rivers and the products of the sheep that are widely farmed there. Marine species such as salmon, spider crabs, squid and other shellfish and molluscs may be caught in the Atlantic Ocean. There are trout in the rivers. The many berries grown in the area include cherries, bilberries, strawberries, rosa mosqueta and elders, which are made into jams. The Northern and Central European settlements in this region have built up large scale production of chocolate and its by products. Viennese and German cuisine and pastries are also typically associated with this region. Mutton and lamb, together with wild boar and venison tend to make up the region's meat based dishes. Also typical of the southern region are smoked products, including salmon, stag, wild boar, and pheasant. Patagonia has been profoundly influenced by the tribes living there since long before Europeans arrived, in particular, the Mapuches and the Araucanos. A typical dish prepared by the latter is the curanto (a term meaning "hot stone"). Its preparation involves making a fire in a hole about 150 cm deep in the ground, and heating stones in it. A bed of nalca or maqui leaves is arranged on top of the stones, and ingredients are added in turn on top. Ingredients vary, but may include beef, lamb, pork, chicken, Argentine chorizos (pork sausages), potatoes, sweet potatoes, apples and holed squashes filled with cheese, cream and peas. The food is covered with leaves and damp pieces of cloth to keep the heat in, and covered with plenty of soil. Alcoholic beverages
Though wine (vino) has traditionally been the most popular alcoholic beverage in Argentina, beer (cerveza; the Italian birra is frequently used) in recent decades has competed with wine in popularity. Breweries appeared in Argentina at the end of the 1860s, started by Alsatian colonists. The first were nearly all in the downtown of Buenos Aires (el égido de la Ciudad Autónoma de Buenos Aires), and soon Polish brewers began industrial production of beer: San Carlos in the province of Santa Fe, Río Segundo and Córdoba in the province of Córdoba, Quilmes and Llavallol on the outskirts of La Plata (in Buenos Aires Province), San Miguel de Tucumán in the province of Tucumán and on the outskirts of the cities of Mendoza and Salta. The local consumption of beer has risen dramatically in the last generation: Argentines consumed 233 million litres in 1980 and 1.57 billion in 2007 (40 litres per capita). Outpacing that of wine since 2001, the growing production and consumption of beer have supported the existence of related events, for example, beer festivals called Oktoberfests or "Fiestas de la Cerveza" in locations that have a significant German population (Villa General Belgrano in Córdoba, San Carlos and Esperanza in the province of Santa Fe, etc.). Such celebrations copy, in an Argentine manner, Munich's Oktoberfest, and similarly are tourist attractions. However, the presence of a vigorous population of Celtic lineage, principally of Irish origin, has supported the creation of other celebrations of beer, often for marketing purposes, such as Saint Patrick's Day (Día de San Patricio), patron of Ireland, which is celebrated with abundant libations. The consumption of alcoholic beverages in Argentina is similar to that of the United States and somewhat lower than the Western European average. Argentines enjoy a variety of alcoholic beverages and Argentina can boast a varied array of elaboraciones, whether industrial or artisanal. Besides beer and wine, Argentines frequently drink cider (here again, the heritage comes from Spain and Italy, more precisely from Asturias and Campania). Cider is the most popular beverage of the middle and lowers economic classes at Christmas and New Year (the upper classes proverbially preferring to celebrate with locally produced champagne, although real old line "creole" aristocrats will still drink cider, which is much more traditional). Other widely consumed spirits are aguardiente (firewater) made from sugar cane, known as caña quemada ("burnt cane") or, simply, 'caña'''' ("cane"). A folkloric note about caña quemada: until 21 June it is traditional to drink caña quemada with ruda macho (a variant of common rue), it is supposed that this mixture prevents the flu and other illnesses. Caña competes, mainly in rural areas, with gin ("ginebra"—as in the Dutch kind of gin.) The bitter spirit Fernet, and particularly the Italian brand Fernet Branca, is highly popular in Argentina. (A study in 2017 found that Argentines consume more than 75% of all fernet produced globally.) Fernet is most commonly enjoyed as a mixed drink with Coca Cola. Given Fernet's qualities as a digestive aid, it is a common choice for an after dinner digestif. There are many artisanally produced liqueurs (distilled, flavoured alcoholic beverages) in Argentina, for example, those flavoured with orange, egg, anise, coffee, cherry and, inevitably, dulce de leche. The Hesperidina is a type of liqueur made from orange peels, invented in Argentina around 1890. One may also encounter chitronchelo or (in Italian) citronella, based on lemon. This beverage arrived with immigrants from the Mezzogiorno and is produced both artisanally and industrially (for example, at Mar del Plata). Non alcoholic specialties
Argentines enjoy a wide variety of non alcoholic infusions (although now and then both "families" are mixed; the yerbiao for example, is mate mixed with caña or gin). Among these, mate'' has long been the most widely enjoyed; in 2006, over 700,000 metric tons were harvested in Argentina, mostly for domestic consumption. Mate is also one of the top exports from Argentina, as it is valued all over the world. The fact that mate is so prevalent in the Southern Cone, however, should not necessarily make visitors think that other infusions are rare in the region; in Argentina especially, given the strong European cultural imprint, the consumption of coffee is very common (141 cups per capita, annually).
Argentine cuisine is described as a blending of cultures, from the Indigenous peoples of Argentina who focused on ingredients such as humita, potatoes, cassava, peppers, tomatoes, beans, and yerba mate, to Mediterranean influences brought by the Spanish during the colonial period. This led to cultural blending of criollos (gauchos and early Spanish settlers), Indigenous, and sub Saharan African (due to slave trading) in the cuisine. Later, this was complemented by the significant influx of Italian and Spanish immigrants to Argentina during the 19th and 20th centuries, who incorporated plenty of their food customs and dishes such as pizzas, pasta and Spanish tortillas. Beef is a main part of the Argentine diet due to its vast production in the country's plains. In fact, Argentine annual consumption of beef has averaged per capita, approaching per capita during the 19th century; consumption averaged in 2007. Beyond asado (the Argentine 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 imprinted a large influence in the Argentine cuisine, after all Argentina was the second country in the world with the most immigrants with 6.6 million, only second to the United States with 27 million, and ahead of other immigratory receptor countries such as Canada, Brazil, Australia, etc. Argentine people have a reputation for their love of eating. The Argentinian native people could be divided in three groups based on their main modality of acquiring food:
Hunters and gatherers who inhabited the Patagonia, Pampa, and Chaco regions. Farmers in the northwestern, Cuyo, and Cordoba's mountain regions who mostly grew squash, melons, and sweet potatoes. These groups had great influence from Andean Incan tradition. Farmers in the Mesopotamia plains who belonged to the guaraní culture. At this time, Italian cuisine began to really become a part of the cuisine. The neighborhood of La Boca, Buenos Aires, was the first big Italian hub, and from here plenty of traditionally Italian ingredients and eating habits expanded across the country. Different kinds of pastas such as long noodles or tallarines, gnocchi, ravioli, and cannelloni filled with ricotta cheese became popular along with pizza, fainá (Argentinian version of the traditional Italian farinata), and milanesas. Different ways of preparing dishes were also adopted from Italian immigrants. These included the preparation of ice cream, fish, and shellfish. Spanish immigrants also left their mark, popularizing eating dry nuts, tomato sauce, pesto, olives, and olive oil. Additionally, deli stores started to incorporate traditional Iberian hams and sausages and great varieties of cheeses yet these were more limited. They were also mainly responsible for the massive diffusion of wine consumption, among some other habits. This occurred at the same time that other global products began arriving to Argentina such as saffron, cod, different varieties of beans, chickpeas, additional spices, chocolates, and tea. Variations of empanadas both inside and outside of Argentina include the empanada gallega (Galician empanada), a large round meat pie made most commonly with tuna and mackerel (caballa in Spanish). Vegetables and salads are also eaten by Argentines; tomatoes, onions, lettuce, eggplants, squashes, and zucchini are common side dishes. Italian staples, such as pizza and pasta, are eaten as commonly as beef. Fideos (noodles), tallarines (fettuccine and tagliatelle), ñoquis (gnocchi) are traditionally served on the 29th day of the month, ravioles, and canelones (cannelloni) can be bought freshly made in many establishments in the larger cities. Italian style ice cream is served in large parlours and even drive through businesses. Other Italian staples are polenta, tarta pascualina, and pastafrola. In Chubut, the Welsh community is known for its teahouses, offering scones and torta galesa, which is rather like torta negra. A fosforito is a ham and cheese sandwich using puff pastry as the bread. Sandwiches de miga are delicate sandwiches made with crustless buttered English bread, very thinly sliced cured meat, cheese, and lettuce. They are often purchased from entrepreneurial home cooks and may be eaten for a light evening meal. A sweet paste, dulce de leche is another treasured national food, used to fill cakes and pancakes, spread over toasted bread for breakfast, or served with ice cream. In terms of sweets, Alfajores are another key staple. These are shortbread cookies sandwiched together with chocolate and dulce de leche or a fruit paste. The "policeman's" or "truck driver's" sweet is cheese with quince paste or dulce de membrillo. Dulce de batata is made of sweet potato/yam: this with cheese is the Martín Fierros sweet. Additionally, ice cream shops or heladerias are a big boom especially in the city of Buenos Aires. Argentinian ice cream comes in plenty of flavors (from fruits to cheesecake and even duce de leche flavors) and has a special smoothness as it follows a recipe very similar to that of Italian gelato. Apples, pears, peaches, kiwifruits, avocados, and plums are major exports. A traditional drink of Argentina is an infusion called mate (in Spanish, mate, with the accent on the first syllable [MAH teh]). The name comes from the hollow gourd from which it is traditionally drunk. The mate (gourd) or other small cup is filled about three quarters full with yerba mate, the dried leaves and twigs of the Ilex paraguariensis. The drink, which is rather bitter, is sipped through a metal or cane straw called a bombilla. Mate can be sweetened with sugar, or flavoured with aromatic herbs or dried orange peel. Hot but not boiling water is poured into the gourd, drunk, then the mate is refilled. The mate is nearly full of leaves, so each refill only makes a small drink, but many refills are possible before the yerba is spent. In small gatherings it is traditional for one mate to be passed from person to person, filled by whoever has the kettle. It is customary not to thank the refiller routinely; a final gracias (thank you) implies that the drinker has had enough. Drinking mate together is an important social ritual. Mate cocido is the same leaf, which rather than brewed is boiled and served, like tea, with milk and sugar to taste. Other typical drinks include wine (sometimes with soda water added); tea and coffee are equally important. Quilmes is the national brand of pale lager, named after the town of Quilmes, Buenos Aires, where it was first produced. Ingredients
Argentine cuisine uses locally grown cereals, grains, oil seeds, fruits and vegetables, as well as meat. Meat products have been dominant in the country since the 16th century. The country is regarded as a major beef, pork and poultry producing and consuming country. Certain areas such as those located in the south are usually engaged in activities involving sheep and lamb breeding, and shellfish, crustaceans, molluscs and salmonides fishing. The vast breeding activity involving any type of cattle has given rise to a highly developed dairy industry that includes products like cow, sheep and camelide, dulce de leche and yogurts. Some of the cheeses from Argentina are reggianito, sardo, provoleta and cremoso. Argentina can also be conceived as a great industry engaged in the production of dried fruits, olives, all types of oils and spices. Mesopotamia
The humid and verdant area of north east Argentina known as Mesopotamia, comprising the provinces of Chaco, Corrientes, Misiones and Formosa is another area heavily influenced by Native Americans, particularly by the Guaraní tribe. Abounding in rivers and shores, it offers a wide diversity of fish species, such as dorado, pacú, surubi, boga and silverside. Widely grown in this area, cassava is typically included in the region's dishes, as are other components of meals, such as the chipá (cassava and cheese bread). However, in this area Cassava is cooked alone too, boiled or fried, often as a side dish for Asado and empanadas. As well, mbeyú, chipá avatí, sopa paraguaya, sopa correntina, chipa solo or chipá con carne, el quibebé, el borí borí, chipá guasú o pastel de choclo, mbaipy, chipá mbocá o chipá caburé and some other similar meals that have as basis:manioc, corn, cheese and, sometimes, some meat Chipá from Cassava is often eaten during breakfast with yerba mate, prepared with hot water, or with café con leche. Sopa Paraguaya and pastel/Carta de Choclo are eaten for lunch or dinner. As regards products made with sugar, Papaya (mamón in Argentine Spanish) jam is typical of the north of this region. The principal product of this region is certainly yerba mate. Consumed countrywide, this product features a peculiarity of its own in this area: it is not only prepared with hot water but, driven by the region's high temperatures, it is common to see it prepared with cold water as well, in which case the beverage is known as tereré. Patagonia
The large southern region of Patagonia is made up of the provinces Neuquén, Río Negro, Chubut, Santa Cruz and Tierra del Fuego. This area also includes the Antarctica and Islas del Atlántico Sur. (or southern atlantic islands). Their most typical food ingredients include fish and seafood from the sea and rivers and the products of the sheep that are widely farmed there. Marine species such as salmon, spider crabs, squid and other shellfish and molluscs may be caught in the Atlantic Ocean. There are trout in the rivers. The many berries grown in the area include cherries, bilberries, strawberries, rosa mosqueta and elders, which are made into jams. The Northern and Central European settlements in this region have built up large scale production of chocolate and its by products. Viennese and German cuisine and pastries are also typically associated with this region. Mutton and lamb, together with wild boar and venison tend to make up the region's meat based dishes. Also typical of the southern region are smoked products, including salmon, stag, wild boar, and pheasant. Patagonia has been profoundly influenced by the tribes living there since long before Europeans arrived, in particular, the Mapuches and the Araucanos. A typical dish prepared by the latter is the curanto (a term meaning "hot stone"). Its preparation involves making a fire in a hole about 150 cm deep in the ground, and heating stones in it. A bed of nalca or maqui leaves is arranged on top of the stones, and ingredients are added in turn on top. Ingredients vary, but may include beef, lamb, pork, chicken, Argentine chorizos (pork sausages), potatoes, sweet potatoes, apples and holed squashes filled with cheese, cream and peas. The food is covered with leaves and damp pieces of cloth to keep the heat in, and covered with plenty of soil. Alcoholic beverages
Though wine (vino) has traditionally been the most popular alcoholic beverage in Argentina, beer (cerveza; the Italian birra is frequently used) in recent decades has competed with wine in popularity. Breweries appeared in Argentina at the end of the 1860s, started by Alsatian colonists. The first were nearly all in the downtown of Buenos Aires (el égido de la Ciudad Autónoma de Buenos Aires), and soon Polish brewers began industrial production of beer: San Carlos in the province of Santa Fe, Río Segundo and Córdoba in the province of Córdoba, Quilmes and Llavallol on the outskirts of La Plata (in Buenos Aires Province), San Miguel de Tucumán in the province of Tucumán and on the outskirts of the cities of Mendoza and Salta. The local consumption of beer has risen dramatically in the last generation: Argentines consumed 233 million litres in 1980 and 1.57 billion in 2007 (40 litres per capita). Outpacing that of wine since 2001, the growing production and consumption of beer have supported the existence of related events, for example, beer festivals called Oktoberfests or "Fiestas de la Cerveza" in locations that have a significant German population (Villa General Belgrano in Córdoba, San Carlos and Esperanza in the province of Santa Fe, etc.). Such celebrations copy, in an Argentine manner, Munich's Oktoberfest, and similarly are tourist attractions. However, the presence of a vigorous population of Celtic lineage, principally of Irish origin, has supported the creation of other celebrations of beer, often for marketing purposes, such as Saint Patrick's Day (Día de San Patricio), patron of Ireland, which is celebrated with abundant libations. The consumption of alcoholic beverages in Argentina is similar to that of the United States and somewhat lower than the Western European average. Argentines enjoy a variety of alcoholic beverages and Argentina can boast a varied array of elaboraciones, whether industrial or artisanal. Besides beer and wine, Argentines frequently drink cider (here again, the heritage comes from Spain and Italy, more precisely from Asturias and Campania). Cider is the most popular beverage of the middle and lowers economic classes at Christmas and New Year (the upper classes proverbially preferring to celebrate with locally produced champagne, although real old line "creole" aristocrats will still drink cider, which is much more traditional). Other widely consumed spirits are aguardiente (firewater) made from sugar cane, known as caña quemada ("burnt cane") or, simply, 'caña'''' ("cane"). A folkloric note about caña quemada: until 21 June it is traditional to drink caña quemada with ruda macho (a variant of common rue), it is supposed that this mixture prevents the flu and other illnesses. Caña competes, mainly in rural areas, with gin ("ginebra"—as in the Dutch kind of gin.) The bitter spirit Fernet, and particularly the Italian brand Fernet Branca, is highly popular in Argentina. (A study in 2017 found that Argentines consume more than 75% of all fernet produced globally.) Fernet is most commonly enjoyed as a mixed drink with Coca Cola. Given Fernet's qualities as a digestive aid, it is a common choice for an after dinner digestif. There are many artisanally produced liqueurs (distilled, flavoured alcoholic beverages) in Argentina, for example, those flavoured with orange, egg, anise, coffee, cherry and, inevitably, dulce de leche. The Hesperidina is a type of liqueur made from orange peels, invented in Argentina around 1890. One may also encounter chitronchelo or (in Italian) citronella, based on lemon. This beverage arrived with immigrants from the Mezzogiorno and is produced both artisanally and industrially (for example, at Mar del Plata). Non alcoholic specialties
Argentines enjoy a wide variety of non alcoholic infusions (although now and then both "families" are mixed; the yerbiao for example, is mate mixed with caña or gin). Among these, mate'' has long been the most widely enjoyed; in 2006, over 700,000 metric tons were harvested in Argentina, mostly for domestic consumption. Mate is also one of the top exports from Argentina, as it is valued all over the world. The fact that mate is so prevalent in the Southern Cone, however, should not necessarily make visitors think that other infusions are rare in the region; in Argentina especially, given the strong European cultural imprint, the consumption of coffee is very common (141 cups per capita, annually).
Солтүстік-шығыс Аргентинаның ылғалды және жасыл аймағы, Месопотамия деп аталатын, Чако, Корриентес, Мисьонес және Формоса провинцияларынан тұрады, бұл жергілікті американдықтардың, әсіресе гуарани тайпасының үлкен ықпалына ие аймақ. Өзендер мен жағалауларға толы, ол дорадо, паку, суруби, боға және сильверсид сияқты әртүрлі балық түрлерін ұсынады. Осы аймақта кеңінен өсірілген маниок әдетте...
Culinary traditions of Argentina
Argentine cuisine is described as a blending of cultures, from the Indigenous peoples of Argentina who focused on ingredients such as humita, potatoes, cassava, peppers, tomatoes, beans, and yerba mate, to Mediterranean influences brought by the Spanish during the colonial period. This led to cultural blending of criollos (gauchos and early Spanish settlers), Indigenous, and sub Saharan African (due to slave trading) in the cuisine. Later, this was complemented by the significant influx of Italian and Spanish immigrants to Argentina during the 19th and 20th centuries, who incorporated plenty of their food customs and dishes such as pizzas, pasta and Spanish tortillas. Beef is a main part of the Argentine diet due to its vast production in the country's plains. In fact, Argentine annual consumption of beef has averaged per capita, approaching per capita during the 19th century; consumption averaged in 2007. Beyond asado (the Argentine 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 imprinted a large influence in the Argentine cuisine, after all Argentina was the second country in the world with the most immigrants with 6.6 million, only second to the United States with 27 million, and ahead of other immigratory receptor countries such as Canada, Brazil, Australia, etc. Argentine people have a reputation for their love of eating. The Argentinian native people could be divided in three groups based on their main modality of acquiring food:
Hunters and gatherers who inhabited the Patagonia, Pampa, and Chaco regions. Farmers in the northwestern, Cuyo, and Cordoba's mountain regions who mostly grew squash, melons, and sweet potatoes. These groups had great influence from Andean Incan tradition. Farmers in the Mesopotamia plains who belonged to the guaraní culture. At this time, Italian cuisine began to really become a part of the cuisine. The neighborhood of La Boca, Buenos Aires, was the first big Italian hub, and from here plenty of traditionally Italian ingredients and eating habits expanded across the country. Different kinds of pastas such as long noodles or tallarines, gnocchi, ravioli, and cannelloni filled with ricotta cheese became popular along with pizza, fainá (Argentinian version of the traditional Italian farinata), and milanesas. Different ways of preparing dishes were also adopted from Italian immigrants. These included the preparation of ice cream, fish, and shellfish. Spanish immigrants also left their mark, popularizing eating dry nuts, tomato sauce, pesto, olives, and olive oil. Additionally, deli stores started to incorporate traditional Iberian hams and sausages and great varieties of cheeses yet these were more limited. They were also mainly responsible for the massive diffusion of wine consumption, among some other habits. This occurred at the same time that other global products began arriving to Argentina such as saffron, cod, different varieties of beans, chickpeas, additional spices, chocolates, and tea. Variations of empanadas both inside and outside of Argentina include the empanada gallega (Galician empanada), a large round meat pie made most commonly with tuna and mackerel (caballa in Spanish). Vegetables and salads are also eaten by Argentines; tomatoes, onions, lettuce, eggplants, squashes, and zucchini are common side dishes. Italian staples, such as pizza and pasta, are eaten as commonly as beef. Fideos (noodles), tallarines (fettuccine and tagliatelle), ñoquis (gnocchi) are traditionally served on the 29th day of the month, ravioles, and canelones (cannelloni) can be bought freshly made in many establishments in the larger cities. Italian style ice cream is served in large parlours and even drive through businesses. Other Italian staples are polenta, tarta pascualina, and pastafrola. In Chubut, the Welsh community is known for its teahouses, offering scones and torta galesa, which is rather like torta negra. A fosforito is a ham and cheese sandwich using puff pastry as the bread. Sandwiches de miga are delicate sandwiches made with crustless buttered English bread, very thinly sliced cured meat, cheese, and lettuce. They are often purchased from entrepreneurial home cooks and may be eaten for a light evening meal. A sweet paste, dulce de leche is another treasured national food, used to fill cakes and pancakes, spread over toasted bread for breakfast, or served with ice cream. In terms of sweets, Alfajores are another key staple. These are shortbread cookies sandwiched together with chocolate and dulce de leche or a fruit paste. The "policeman's" or "truck driver's" sweet is cheese with quince paste or dulce de membrillo. Dulce de batata is made of sweet potato/yam: this with cheese is the Martín Fierros sweet. Additionally, ice cream shops or heladerias are a big boom especially in the city of Buenos Aires. Argentinian ice cream comes in plenty of flavors (from fruits to cheesecake and even duce de leche flavors) and has a special smoothness as it follows a recipe very similar to that of Italian gelato. Apples, pears, peaches, kiwifruits, avocados, and plums are major exports. A traditional drink of Argentina is an infusion called mate (in Spanish, mate, with the accent on the first syllable [MAH teh]). The name comes from the hollow gourd from which it is traditionally drunk. The mate (gourd) or other small cup is filled about three quarters full with yerba mate, the dried leaves and twigs of the Ilex paraguariensis. The drink, which is rather bitter, is sipped through a metal or cane straw called a bombilla. Mate can be sweetened with sugar, or flavoured with aromatic herbs or dried orange peel. Hot but not boiling water is poured into the gourd, drunk, then the mate is refilled. The mate is nearly full of leaves, so each refill only makes a small drink, but many refills are possible before the yerba is spent. In small gatherings it is traditional for one mate to be passed from person to person, filled by whoever has the kettle. It is customary not to thank the refiller routinely; a final gracias (thank you) implies that the drinker has had enough. Drinking mate together is an important social ritual. Mate cocido is the same leaf, which rather than brewed is boiled and served, like tea, with milk and sugar to taste. Other typical drinks include wine (sometimes with soda water added); tea and coffee are equally important. Quilmes is the national brand of pale lager, named after the town of Quilmes, Buenos Aires, where it was first produced. Ingredients
Argentine cuisine uses locally grown cereals, grains, oil seeds, fruits and vegetables, as well as meat. Meat products have been dominant in the country since the 16th century. The country is regarded as a major beef, pork and poultry producing and consuming country. Certain areas such as those located in the south are usually engaged in activities involving sheep and lamb breeding, and shellfish, crustaceans, molluscs and salmonides fishing. The vast breeding activity involving any type of cattle has given rise to a highly developed dairy industry that includes products like cow, sheep and camelide, dulce de leche and yogurts. Some of the cheeses from Argentina are reggianito, sardo, provoleta and cremoso. Argentina can also be conceived as a great industry engaged in the production of dried fruits, olives, all types of oils and spices. Mesopotamia
The humid and verdant area of north east Argentina known as Mesopotamia, comprising the provinces of Chaco, Corrientes, Misiones and Formosa is another area heavily influenced by Native Americans, particularly by the Guaraní tribe. Abounding in rivers and shores, it offers a wide diversity of fish species, such as dorado, pacú, surubi, boga and silverside. Widely grown in this area, cassava is typically included in the region's dishes, as are other components of meals, such as the chipá (cassava and cheese bread). However, in this area Cassava is cooked alone too, boiled or fried, often as a side dish for Asado and empanadas. As well, mbeyú, chipá avatí, sopa paraguaya, sopa correntina, chipa solo or chipá con carne, el quibebé, el borí borí, chipá guasú o pastel de choclo, mbaipy, chipá mbocá o chipá caburé and some other similar meals that have as basis:manioc, corn, cheese and, sometimes, some meat Chipá from Cassava is often eaten during breakfast with yerba mate, prepared with hot water, or with café con leche. Sopa Paraguaya and pastel/Carta de Choclo are eaten for lunch or dinner. As regards products made with sugar, Papaya (mamón in Argentine Spanish) jam is typical of the north of this region. The principal product of this region is certainly yerba mate. Consumed countrywide, this product features a peculiarity of its own in this area: it is not only prepared with hot water but, driven by the region's high temperatures, it is common to see it prepared with cold water as well, in which case the beverage is known as tereré. Patagonia
The large southern region of Patagonia is made up of the provinces Neuquén, Río Negro, Chubut, Santa Cruz and Tierra del Fuego. This area also includes the Antarctica and Islas del Atlántico Sur. (or southern atlantic islands). Their most typical food ingredients include fish and seafood from the sea and rivers and the products of the sheep that are widely farmed there. Marine species such as salmon, spider crabs, squid and other shellfish and molluscs may be caught in the Atlantic Ocean. There are trout in the rivers. The many berries grown in the area include cherries, bilberries, strawberries, rosa mosqueta and elders, which are made into jams. The Northern and Central European settlements in this region have built up large scale production of chocolate and its by products. Viennese and German cuisine and pastries are also typically associated with this region. Mutton and lamb, together with wild boar and venison tend to make up the region's meat based dishes. Also typical of the southern region are smoked products, including salmon, stag, wild boar, and pheasant. Patagonia has been profoundly influenced by the tribes living there since long before Europeans arrived, in particular, the Mapuches and the Araucanos. A typical dish prepared by the latter is the curanto (a term meaning "hot stone"). Its preparation involves making a fire in a hole about 150 cm deep in the ground, and heating stones in it. A bed of nalca or maqui leaves is arranged on top of the stones, and ingredients are added in turn on top. Ingredients vary, but may include beef, lamb, pork, chicken, Argentine chorizos (pork sausages), potatoes, sweet potatoes, apples and holed squashes filled with cheese, cream and peas. The food is covered with leaves and damp pieces of cloth to keep the heat in, and covered with plenty of soil. Alcoholic beverages
Though wine (vino) has traditionally been the most popular alcoholic beverage in Argentina, beer (cerveza; the Italian birra is frequently used) in recent decades has competed with wine in popularity. Breweries appeared in Argentina at the end of the 1860s, started by Alsatian colonists. The first were nearly all in the downtown of Buenos Aires (el égido de la Ciudad Autónoma de Buenos Aires), and soon Polish brewers began industrial production of beer: San Carlos in the province of Santa Fe, Río Segundo and Córdoba in the province of Córdoba, Quilmes and Llavallol on the outskirts of La Plata (in Buenos Aires Province), San Miguel de Tucumán in the province of Tucumán and on the outskirts of the cities of Mendoza and Salta. The local consumption of beer has risen dramatically in the last generation: Argentines consumed 233 million litres in 1980 and 1.57 billion in 2007 (40 litres per capita). Outpacing that of wine since 2001, the growing production and consumption of beer have supported the existence of related events, for example, beer festivals called Oktoberfests or "Fiestas de la Cerveza" in locations that have a significant German population (Villa General Belgrano in Córdoba, San Carlos and Esperanza in the province of Santa Fe, etc.). Such celebrations copy, in an Argentine manner, Munich's Oktoberfest, and similarly are tourist attractions. However, the presence of a vigorous population of Celtic lineage, principally of Irish origin, has supported the creation of other celebrations of beer, often for marketing purposes, such as Saint Patrick's Day (Día de San Patricio), patron of Ireland, which is celebrated with abundant libations. The consumption of alcoholic beverages in Argentina is similar to that of the United States and somewhat lower than the Western European average. Argentines enjoy a variety of alcoholic beverages and Argentina can boast a varied array of elaboraciones, whether industrial or artisanal. Besides beer and wine, Argentines frequently drink cider (here again, the heritage comes from Spain and Italy, more precisely from Asturias and Campania). Cider is the most popular beverage of the middle and lowers economic classes at Christmas and New Year (the upper classes proverbially preferring to celebrate with locally produced champagne, although real old line "creole" aristocrats will still drink cider, which is much more traditional). Other widely consumed spirits are aguardiente (firewater) made from sugar cane, known as caña quemada ("burnt cane") or, simply, 'caña'''' ("cane"). A folkloric note about caña quemada: until 21 June it is traditional to drink caña quemada with ruda macho (a variant of common rue), it is supposed that this mixture prevents the flu and other illnesses. Caña competes, mainly in rural areas, with gin ("ginebra"—as in the Dutch kind of gin.) The bitter spirit Fernet, and particularly the Italian brand Fernet Branca, is highly popular in Argentina. (A study in 2017 found that Argentines consume more than 75% of all fernet produced globally.) Fernet is most commonly enjoyed as a mixed drink with Coca Cola. Given Fernet's qualities as a digestive aid, it is a common choice for an after dinner digestif. There are many artisanally produced liqueurs (distilled, flavoured alcoholic beverages) in Argentina, for example, those flavoured with orange, egg, anise, coffee, cherry and, inevitably, dulce de leche. The Hesperidina is a type of liqueur made from orange peels, invented in Argentina around 1890. One may also encounter chitronchelo or (in Italian) citronella, based on lemon. This beverage arrived with immigrants from the Mezzogiorno and is produced both artisanally and industrially (for example, at Mar del Plata). Non alcoholic specialties
Argentines enjoy a wide variety of non alcoholic infusions (although now and then both "families" are mixed; the yerbiao for example, is mate mixed with caña or gin). Among these, mate'' has long been the most widely enjoyed; in 2006, over 700,000 metric tons were harvested in Argentina, mostly for domestic consumption. Mate is also one of the top exports from Argentina, as it is valued all over the world. The fact that mate is so prevalent in the Southern Cone, however, should not necessarily make visitors think that other infusions are rare in the region; in Argentina especially, given the strong European cultural imprint, the consumption of coffee is very common (141 cups per capita, annually).
Argentine cuisine is described as a blending of cultures, from the Indigenous peoples of Argentina who focused on ingredients such as humita, potatoes, cassava, peppers, tomatoes, beans, and yerba mate, to Mediterranean influences brought by the Spanish during the colonial period. This led to cultural blending of criollos (gauchos and early Spanish settlers), Indigenous, and sub Saharan African (due to slave trading) in the cuisine. Later, this was complemented by the significant influx of Italian and Spanish immigrants to Argentina during the 19th and 20th centuries, who incorporated plenty of their food customs and dishes such as pizzas, pasta and Spanish tortillas. Beef is a main part of the Argentine diet due to its vast production in the country's plains. In fact, Argentine annual consumption of beef has averaged per capita, approaching per capita during the 19th century; consumption averaged in 2007. Beyond asado (the Argentine 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 imprinted a large influence in the Argentine cuisine, after all Argentina was the second country in the world with the most immigrants with 6.6 million, only second to the United States with 27 million, and ahead of other immigratory receptor countries such as Canada, Brazil, Australia, etc. Argentine people have a reputation for their love of eating. The Argentinian native people could be divided in three groups based on their main modality of acquiring food:
Hunters and gatherers who inhabited the Patagonia, Pampa, and Chaco regions. Farmers in the northwestern, Cuyo, and Cordoba's mountain regions who mostly grew squash, melons, and sweet potatoes. These groups had great influence from Andean Incan tradition. Farmers in the Mesopotamia plains who belonged to the guaraní culture. At this time, Italian cuisine began to really become a part of the cuisine. The neighborhood of La Boca, Buenos Aires, was the first big Italian hub, and from here plenty of traditionally Italian ingredients and eating habits expanded across the country. Different kinds of pastas such as long noodles or tallarines, gnocchi, ravioli, and cannelloni filled with ricotta cheese became popular along with pizza, fainá (Argentinian version of the traditional Italian farinata), and milanesas. Different ways of preparing dishes were also adopted from Italian immigrants. These included the preparation of ice cream, fish, and shellfish. Spanish immigrants also left their mark, popularizing eating dry nuts, tomato sauce, pesto, olives, and olive oil. Additionally, deli stores started to incorporate traditional Iberian hams and sausages and great varieties of cheeses yet these were more limited. They were also mainly responsible for the massive diffusion of wine consumption, among some other habits. This occurred at the same time that other global products began arriving to Argentina such as saffron, cod, different varieties of beans, chickpeas, additional spices, chocolates, and tea. Variations of empanadas both inside and outside of Argentina include the empanada gallega (Galician empanada), a large round meat pie made most commonly with tuna and mackerel (caballa in Spanish). Vegetables and salads are also eaten by Argentines; tomatoes, onions, lettuce, eggplants, squashes, and zucchini are common side dishes. Italian staples, such as pizza and pasta, are eaten as commonly as beef. Fideos (noodles), tallarines (fettuccine and tagliatelle), ñoquis (gnocchi) are traditionally served on the 29th day of the month, ravioles, and canelones (cannelloni) can be bought freshly made in many establishments in the larger cities. Italian style ice cream is served in large parlours and even drive through businesses. Other Italian staples are polenta, tarta pascualina, and pastafrola. In Chubut, the Welsh community is known for its teahouses, offering scones and torta galesa, which is rather like torta negra. A fosforito is a ham and cheese sandwich using puff pastry as the bread. Sandwiches de miga are delicate sandwiches made with crustless buttered English bread, very thinly sliced cured meat, cheese, and lettuce. They are often purchased from entrepreneurial home cooks and may be eaten for a light evening meal. A sweet paste, dulce de leche is another treasured national food, used to fill cakes and pancakes, spread over toasted bread for breakfast, or served with ice cream. In terms of sweets, Alfajores are another key staple. These are shortbread cookies sandwiched together with chocolate and dulce de leche or a fruit paste. The "policeman's" or "truck driver's" sweet is cheese with quince paste or dulce de membrillo. Dulce de batata is made of sweet potato/yam: this with cheese is the Martín Fierros sweet. Additionally, ice cream shops or heladerias are a big boom especially in the city of Buenos Aires. Argentinian ice cream comes in plenty of flavors (from fruits to cheesecake and even duce de leche flavors) and has a special smoothness as it follows a recipe very similar to that of Italian gelato. Apples, pears, peaches, kiwifruits, avocados, and plums are major exports. A traditional drink of Argentina is an infusion called mate (in Spanish, mate, with the accent on the first syllable [MAH teh]). The name comes from the hollow gourd from which it is traditionally drunk. The mate (gourd) or other small cup is filled about three quarters full with yerba mate, the dried leaves and twigs of the Ilex paraguariensis. The drink, which is rather bitter, is sipped through a metal or cane straw called a bombilla. Mate can be sweetened with sugar, or flavoured with aromatic herbs or dried orange peel. Hot but not boiling water is poured into the gourd, drunk, then the mate is refilled. The mate is nearly full of leaves, so each refill only makes a small drink, but many refills are possible before the yerba is spent. In small gatherings it is traditional for one mate to be passed from person to person, filled by whoever has the kettle. It is customary not to thank the refiller routinely; a final gracias (thank you) implies that the drinker has had enough. Drinking mate together is an important social ritual. Mate cocido is the same leaf, which rather than brewed is boiled and served, like tea, with milk and sugar to taste. Other typical drinks include wine (sometimes with soda water added); tea and coffee are equally important. Quilmes is the national brand of pale lager, named after the town of Quilmes, Buenos Aires, where it was first produced. Ingredients
Argentine cuisine uses locally grown cereals, grains, oil seeds, fruits and vegetables, as well as meat. Meat products have been dominant in the country since the 16th century. The country is regarded as a major beef, pork and poultry producing and consuming country. Certain areas such as those located in the south are usually engaged in activities involving sheep and lamb breeding, and shellfish, crustaceans, molluscs and salmonides fishing. The vast breeding activity involving any type of cattle has given rise to a highly developed dairy industry that includes products like cow, sheep and camelide, dulce de leche and yogurts. Some of the cheeses from Argentina are reggianito, sardo, provoleta and cremoso. Argentina can also be conceived as a great industry engaged in the production of dried fruits, olives, all types of oils and spices. Mesopotamia
The humid and verdant area of north east Argentina known as Mesopotamia, comprising the provinces of Chaco, Corrientes, Misiones and Formosa is another area heavily influenced by Native Americans, particularly by the Guaraní tribe. Abounding in rivers and shores, it offers a wide diversity of fish species, such as dorado, pacú, surubi, boga and silverside. Widely grown in this area, cassava is typically included in the region's dishes, as are other components of meals, such as the chipá (cassava and cheese bread). However, in this area Cassava is cooked alone too, boiled or fried, often as a side dish for Asado and empanadas. As well, mbeyú, chipá avatí, sopa paraguaya, sopa correntina, chipa solo or chipá con carne, el quibebé, el borí borí, chipá guasú o pastel de choclo, mbaipy, chipá mbocá o chipá caburé and some other similar meals that have as basis:manioc, corn, cheese and, sometimes, some meat Chipá from Cassava is often eaten during breakfast with yerba mate, prepared with hot water, or with café con leche. Sopa Paraguaya and pastel/Carta de Choclo are eaten for lunch or dinner. As regards products made with sugar, Papaya (mamón in Argentine Spanish) jam is typical of the north of this region. The principal product of this region is certainly yerba mate. Consumed countrywide, this product features a peculiarity of its own in this area: it is not only prepared with hot water but, driven by the region's high temperatures, it is common to see it prepared with cold water as well, in which case the beverage is known as tereré. Patagonia
The large southern region of Patagonia is made up of the provinces Neuquén, Río Negro, Chubut, Santa Cruz and Tierra del Fuego. This area also includes the Antarctica and Islas del Atlántico Sur. (or southern atlantic islands). Their most typical food ingredients include fish and seafood from the sea and rivers and the products of the sheep that are widely farmed there. Marine species such as salmon, spider crabs, squid and other shellfish and molluscs may be caught in the Atlantic Ocean. There are trout in the rivers. The many berries grown in the area include cherries, bilberries, strawberries, rosa mosqueta and elders, which are made into jams. The Northern and Central European settlements in this region have built up large scale production of chocolate and its by products. Viennese and German cuisine and pastries are also typically associated with this region. Mutton and lamb, together with wild boar and venison tend to make up the region's meat based dishes. Also typical of the southern region are smoked products, including salmon, stag, wild boar, and pheasant. Patagonia has been profoundly influenced by the tribes living there since long before Europeans arrived, in particular, the Mapuches and the Araucanos. A typical dish prepared by the latter is the curanto (a term meaning "hot stone"). Its preparation involves making a fire in a hole about 150 cm deep in the ground, and heating stones in it. A bed of nalca or maqui leaves is arranged on top of the stones, and ingredients are added in turn on top. Ingredients vary, but may include beef, lamb, pork, chicken, Argentine chorizos (pork sausages), potatoes, sweet potatoes, apples and holed squashes filled with cheese, cream and peas. The food is covered with leaves and damp pieces of cloth to keep the heat in, and covered with plenty of soil. Alcoholic beverages
Though wine (vino) has traditionally been the most popular alcoholic beverage in Argentina, beer (cerveza; the Italian birra is frequently used) in recent decades has competed with wine in popularity. Breweries appeared in Argentina at the end of the 1860s, started by Alsatian colonists. The first were nearly all in the downtown of Buenos Aires (el égido de la Ciudad Autónoma de Buenos Aires), and soon Polish brewers began industrial production of beer: San Carlos in the province of Santa Fe, Río Segundo and Córdoba in the province of Córdoba, Quilmes and Llavallol on the outskirts of La Plata (in Buenos Aires Province), San Miguel de Tucumán in the province of Tucumán and on the outskirts of the cities of Mendoza and Salta. The local consumption of beer has risen dramatically in the last generation: Argentines consumed 233 million litres in 1980 and 1.57 billion in 2007 (40 litres per capita). Outpacing that of wine since 2001, the growing production and consumption of beer have supported the existence of related events, for example, beer festivals called Oktoberfests or "Fiestas de la Cerveza" in locations that have a significant German population (Villa General Belgrano in Córdoba, San Carlos and Esperanza in the province of Santa Fe, etc.). Such celebrations copy, in an Argentine manner, Munich's Oktoberfest, and similarly are tourist attractions. However, the presence of a vigorous population of Celtic lineage, principally of Irish origin, has supported the creation of other celebrations of beer, often for marketing purposes, such as Saint Patrick's Day (Día de San Patricio), patron of Ireland, which is celebrated with abundant libations. The consumption of alcoholic beverages in Argentina is similar to that of the United States and somewhat lower than the Western European average. Argentines enjoy a variety of alcoholic beverages and Argentina can boast a varied array of elaboraciones, whether industrial or artisanal. Besides beer and wine, Argentines frequently drink cider (here again, the heritage comes from Spain and Italy, more precisely from Asturias and Campania). Cider is the most popular beverage of the middle and lowers economic classes at Christmas and New Year (the upper classes proverbially preferring to celebrate with locally produced champagne, although real old line "creole" aristocrats will still drink cider, which is much more traditional). Other widely consumed spirits are aguardiente (firewater) made from sugar cane, known as caña quemada ("burnt cane") or, simply, 'caña'''' ("cane"). A folkloric note about caña quemada: until 21 June it is traditional to drink caña quemada with ruda macho (a variant of common rue), it is supposed that this mixture prevents the flu and other illnesses. Caña competes, mainly in rural areas, with gin ("ginebra"—as in the Dutch kind of gin.) The bitter spirit Fernet, and particularly the Italian brand Fernet Branca, is highly popular in Argentina. (A study in 2017 found that Argentines consume more than 75% of all fernet produced globally.) Fernet is most commonly enjoyed as a mixed drink with Coca Cola. Given Fernet's qualities as a digestive aid, it is a common choice for an after dinner digestif. There are many artisanally produced liqueurs (distilled, flavoured alcoholic beverages) in Argentina, for example, those flavoured with orange, egg, anise, coffee, cherry and, inevitably, dulce de leche. The Hesperidina is a type of liqueur made from orange peels, invented in Argentina around 1890. One may also encounter chitronchelo or (in Italian) citronella, based on lemon. This beverage arrived with immigrants from the Mezzogiorno and is produced both artisanally and industrially (for example, at Mar del Plata). Non alcoholic specialties
Argentines enjoy a wide variety of non alcoholic infusions (although now and then both "families" are mixed; the yerbiao for example, is mate mixed with caña or gin). Among these, mate'' has long been the most widely enjoyed; in 2006, over 700,000 metric tons were harvested in Argentina, mostly for domestic consumption. Mate is also one of the top exports from Argentina, as it is valued all over the world. The fact that mate is so prevalent in the Southern Cone, however, should not necessarily make visitors think that other infusions are rare in the region; in Argentina especially, given the strong European cultural imprint, the consumption of coffee is very common (141 cups per capita, annually).
Тамақ ішу әдеті
Таңертеңгі ас көбінесе шағын болып, кофе (немесе мате) мен нан-пытадан тұрады. Аргентинаның көп бөлігінде түскі ас күнің ең тоқ тағамы болып саналады. Буэнос-Айрес, Росарио немесе Кордоба сияқты ірі қалаларды есептемегенде, көптеген қалалар түскі үзіліс кезінде жабылады. Осы уақытта көптеген адамдар үйлеріне қайтып, мол тамақтанып, одан соң тынығады. Аргентинадағы дәстүрлі түскі ас ұзақ және толыққанды болады. Аргентиналықтар көбінесе кешкісін жеңіл шаруа (әдетте кофе немесе мате және нан-пыта) ішеді және көбінесе кешкі асқа сағат 9-ға дейін, тіпті демалыс күндері одан да кеш бармайды.
Breakfast typically is small and consists of coffee (or mate) and pastry. In most parts of Argentina, lunch is the largest meal of the day. Excluding the largest cities, such as Buenos Aires, Rosario or Cordoba, most towns close for lunchtime. This is when most people return home to enjoy a large meal and siesta. Traditional lunches in Argentina are long and well developed. Argentines often have a light evening snack (called a "merienda" – typically a coffee or mate and a pastry) and it is common to not eat dinner until 9 at night, or even later on weekends.