Введение
Кулинарные традиции Аргентины
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).
Аргентинская кухня представляет собой сплав культур, от коренных народов Аргентины, которые делали акцент на таких ингредиентах, как гумита, картофель, маниок, перец, помидоры, бобы и йерба-матэ, до средиземноморских влияний, привнесенных испанцами в колониальный период. Это привело к смешению культур креолов (гаучо и ранних испанских поселенцев), коренных жителей и африканцев из Африки к югу от Сахары (вследствие работорговли) в кулинарии. Позже это было дополнено значительным притоком итальянских и испанских иммигрантов в Аргентину в XIX и XX веках, которые внесли множество своих пищевых обычаев и блюд, таких как пицца, паста и испанские тортильи. Говядина является основой аргентинской диеты благодаря ее масштабному производству на равнинах страны. Фактически, среднегодовое потребление говядины в Аргентине составляет в среднем на душу населения, приближаясь к показателям XIX века; в 2007 году потребление составило в среднем . Помимо асадо (аргентинского барбекю), нет другого блюда, которое бы столь полно отражало национальную идентичность. Тем не менее, обширная территория страны и ее культурное разнообразие привели к формированию местной кухни с множеством различных блюд. Мощные волны иммиграции оказали значительное влияние на аргентинскую кухню, ведь Аргентина была второй страной в мире по количеству иммигрантов – 6,6 миллиона, уступая лишь Соединенным Штатам с 27 миллионами и опережая другие страны, принимающие иммигрантов, такие как Канада, Бразилия, Австралия и т.д. Аргентинцы известны своей любовью к еде. Коренное население Аргентины можно разделить на три группы в зависимости от основного способа добычи пищи:
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).
Охотники и собиратели, населявшие регионы Патагонии, Пампы и Чако. Фермеры в северо-западных, Куйо и горных районах Кордобы, которые в основном выращивали кабачки, дыни и сладкий картофель. Эти группы испытали значительное влияние традиции инков Анд. Фермеры из равнин Месопотамии, принадлежавшие к культуре гуарани. В это время итальянская кухня начала по-настоящему становиться частью аргентинской кухни. Район Ла-Бока в Буэнос-Айресе был первым крупным итальянским центром, и отсюда множество традиционных итальянских ингредиентов и привычек питания распространились по всей стране. Различные виды пасты, такие как длинная лапша или тальярине, ньокки, равиоли и каннеллони, фаршированные рикоттой, стали популярными наряду с пиццей, фаиной (аргентинская версия традиционной итальянской фарината) и миланезами. Итальянские иммигранты также привнесли различные способы приготовления блюд, включая приготовление мороженого, рыбы и морепродуктов. Испанские иммигранты также оставили свой след, популяризировав употребление сухих орехов, томатного соуса, песто, оливок и оливкового масла. Кроме того, в гастрономах стали продавать традиционные иберийские ветчины и колбасы, а также широкий ассортимент сыров, хотя их было меньше. Они также в значительной степени способствовали распространению потребления вина, среди прочих привычек. Это происходило одновременно с появлением в Аргентине других мировых продуктов, таких как шафран, треска, различные виды бобов, нут, дополнительные специи, шоколад и чай. Существуют различные варианты эмпанады как в Аргентине, так и за ее пределами, в том числе галисийская эмпанада (empanada gallega) – большой круглый пирог с мясом, чаще всего с тунцом и скумбрией (кабалья на испанском языке). Аргентинцы также едят овощи и салаты; помидоры, лук, салат, баклажаны, кабачки и цуккини – распространенные гарниры. Итальянские основные продукты, такие как пицца и паста, едят так же часто, как говядину. Фидеос (лапша), тальярине (фетучини и тальятелле), ньоки (ньокки) традиционно подаются 29-го числа каждого месяца, равиоли и каннеллони (каннеллони) можно купить свежеприготовленными во многих заведениях крупных городов. Итальянское мороженое подается в больших кафе и даже в точках продаж с обслуживанием в автомобиле. Другие итальянские основные продукты – полоента, тарта паскуалина и пастафрола. В Чубуте уэльская община известна своими чайными, предлагающими булочки и торта галеса, которая напоминает торта негра. Фосфорито – это сэндвич с ветчиной и сыром, в котором используется слоеное тесто вместо хлеба. Сандвичи де мига – это изысканные бутерброды, приготовленные из хлеба без корок, смазанного маслом, с очень тонко нарезанным вяленым мясом, сыром и салатом. Их часто покупают у предпринимателей, работающих на дому, и их можно есть в качестве легкого ужина. Сладкая паста дульсе де лече – еще один любимый национальный продукт, используемый для начинки тортов и блинов, намазываемый на тосты на завтрак или подаваемый с мороженым. Что касается сладостей, то альфахорес – еще один ключевой продукт. Это песочное печенье, прослоенное шоколадом и дульсе де лече или фруктовой пастой. «Полицейская» или «дальнобойщичья» сладость – это сыр с айвовым джемом или дульсе де мембрильо. Дульсе де батата готовится из сладкого картофеля/яма: в сочетании с сыром это сладость Мартина Фьерроса. Кроме того, магазины мороженого или хеладерии переживают настоящий бум, особенно в городе Буэнос-Айрес. Аргентинское мороженое представлено множеством вкусов (от фруктов до чизкейка и даже вкусов дульсе де лече) и отличается особой нежностью, поскольку рецепт очень похож на итальянское джелато. Яблоки, груши, персики, киви, авокадо и сливы являются основными экспортными товарами. Традиционным напитком Аргентины является настой, называемый мате (на испанском языке, mate, с ударением на первый слог [MAH teh]). Название происходит от полой тыквы, из которой его традиционно пьют. Мате (тыква) или другая небольшая чашка заполняется примерно на три четверти йерба-мате, высушенными листьями и веточками падуба парагвайского (Ilex paraguariensis). Напиток, довольно горький, пьют через металлическую или тростниковую соломинку, называемую бомбилья. Мате можно подсластить сахаром или ароматизировать ароматными травами или сушеной апельсиновой цедрой. В тыкву наливают горячую, но не кипящую воду, пьют, а затем мате доливают. Мате почти полон листьев, поэтому каждая заправка дает лишь небольшой глоток, но можно сделать много заправок, прежде чем йерба иссякнет. В небольших компаниях принято передавать мате из рук в руки, наполняя его тем, у кого есть чайник. Обычно не принято благодарить того, кто доливает; окончательное «грасиас» (спасибо) означает, что пьющий получил достаточно. Совместное употребление мате – важный социальный ритуал. Мате косидо – это те же листья, которые не заваривают, а кипятят и подают, как чай, с молоком и сахаром по вкусу. Другие типичные напитки включают вино (иногда с добавлением газированной воды); чай и кофе также важны. Quilmes – национальный бренд светлого лагера, названный в честь города Кильмес, Буэнос-Айрес, где он был впервые произведен. Ингредиенты
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).
В аргентинской кухне используются местные зерновые, крупы, масличные культуры, фрукты и овощи, а также мясо. Мясные продукты доминируют в стране с XVI века. Страна считается крупным производителем и потребителем говядины, свинины и птицы. Определенные районы, такие как южные, обычно занимаются разведением овец и ягнят, а также ловлей моллюсков, ракообразных, моллюсков и лососевых. Широкая деятельность по разведению любого типа скота привела к развитию высокоразвитой молочной промышленности, которая включает в себя продукты из коровьего, овечьего и верблюжьего молока, дульсе де лече и йогурты. Некоторые из сыров Аргентины – реджаннито, сардо, проволета и кремозо. Аргентину также можно рассматривать как крупную промышленность, занимающуюся производством сушеных фруктов, оливок, всех видов масел и специй. 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).
Влажная и пышная область на северо-востоке Аргентины, известная как Месопотамия, включающая провинции Чако, Корриентес, Мисьонес и Формоса, является еще одним районом, находящимся под сильным влиянием коренных американцев, особенно племени гуарани. Обилуя реками и берегами, она предлагает большое разнообразие видов рыб, таких как дорадо, паку, суруби, бо́га и серебристый карась. Кассава, широко выращиваемая в этом районе, обычно…
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).
Пищевые привычки
Завтрак обычно скромный и состоит из кофе (или мате) и выпечки. В большинстве регионов Аргентины обед – основной прием пищи за день. За исключением крупных городов, таких как Буэнос-Айрес, Росарио или Кордова, большинство населенных пунктов закрываются на время обеда. Именно тогда большинство людей возвращаются домой, чтобы насладиться обильным обедом и сиестой. Традиционные аргентинские обеды продолжительные и основательные. Аргентинцы часто перекусывают легкой вечерней закуской (называемой "мериендой" – обычно кофе или мате и выпечкой) и обычно ужинают не раньше девяти вечера, а по выходным – еще позже.
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.