Argentine cuisine
Argentine Cuisine
Argentine cuisine (pronunciation: /ˌɑːr.dʒənˈtiːn kwiˈziːn/) is a rich amalgamation of cultural influences, primarily from Italian, Spanish, and Indigenous culinary traditions.
Etymology
The term "Argentine cuisine" is derived from the country of origin, Argentina, and the word "cuisine" which is borrowed from the French language, meaning "kitchen" or "cooking style".
Overview
Argentine cuisine is characterized by its heavy reliance on beef, with dishes such as asado (barbecued beef) and empanadas (stuffed pastries) being national staples. Other popular dishes include milanesa (breaded meat fillet), locro (a hearty stew), and dulce de leche (a sweet milk-based dessert).
Ingredients
The primary ingredients in Argentine cuisine are beef, wheat flour, and dairy products. Other common ingredients include corn, squash, tomatoes, and potatoes. Argentine cuisine also makes use of a variety of spices, such as paprika, oregano, and chimichurri, a popular herb-based sauce.
Related Terms
- Asado: A type of barbecue technique that is popular in Argentina.
- Empanada: A type of pastry that is often filled with meat or cheese.
- Milanesa: A breaded meat fillet that is a common dish in Argentina.
- Locro: A hearty stew that is often eaten during national holidays.
- Dulce de leche: A sweet, caramel-like dessert that is popular in Argentina.
External links
- Medical encyclopedia article on Argentine cuisine
- Wikipedia's article - Argentine cuisine
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