Cuisine of Argentina

The gastronomy of Argentina is characterized and differentiates itself from the gastronomies of the rest of Latin America by great European contributions. In Argentina, Creole, Italian, Spanish, to a lesser extent indigenous, and even some small influences from sub-Saharan Africa are perfectly combined , due to slaves brought from Africa to the territory that is currently Argentina.


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  • 1 History
  • 2 Producers
  • 3 basic dishes
  • 4 Sources


Argentine gastronomy The arrival of the 20th century finds Argentine gastronomy in the highest degree of poverty and boredom. This changed a lot with the arrival of the Spanish and Italian emigrants, because with them also came their entire culture in the art of eating. The Colonial era During the 19th century, people ate in a very varied way.


Another determining factor is that Argentina turns out to be one of the largest agricultural producers on the planet. It is a major producer of wheat, beans, corn or corn, meat (especially beef), milk and, since the 1970s, a major producer of soybeans although this legume has not achieved popular acceptance. The large production of beef makes it the one with the highest consumption (in many periods the annual consumption per capita has exceeded 100 kg, and during the 19th century it was around 180 kg per capita / year). Thus, from the beginning of the century until recently, the country where the most kilos per capita are consumed is beef in the world.

Basic dishes

the rotten pot -that was the name for the stew-, a large quantity of vegetables -many manioc-, roast meats and river fish. The best sweets and pastries came from Tucumán, Chile and Asunción del Paraguay. The liqueurs (wines and brandies) came from Europe and the infusions were reduced to yerba mate.


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