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The culinary traditions of South America: Argentina

Argentina is second largest country in South America, perfectly situated between the mountains of the Andes, the Pacific Ocean, and South American countries of Brazil, Paraguay, Uruguay, Brazil and Chile. Being situated in such a manner, Argentina is exposed many different cultural influences from all directions, countries, among them all the way across the Pacific. Spain undertook to settle permanently in the country in the late 1500s, and remained there until Buenos Aires formally emancipated in 1853. One of the main differences between the kitchen Argentina and exotic cuisines from around the world is the strong influence that the cuisine of the Italian and Spanish cultures had on it.

Surprisingly enough, due to the influence Italian culture in the country of Argentina, Italian food staples such as lasagna, pizza, pasta, and ravioli are commonly seen in the table in Argentina, at least in the major cities. Unusually enough (when it comes to Italian food), white bread is also common, as are vegetable dishes native to the Argentina, such as potatoes, eggplants, pumpkins, cucumbers and zucchini.

Argentina is also one of the world's leading producers of milk, wheat, corn and meat (including, but not limited to beef, goat meat, pork and lamb), naturally, these things are very common in the Argentine dish. Argentine dishes are be very high in protein, so grilled meats are commonly seen on a plate of food in Argentina.

Empanadas, pastries stuffed with meat or cheese, are also a favorite of Argentina. It is usually served in Argentina restaurants, and are the national favorite. Empanadas are normally eaten cooked or fried, and are often served at parties or festivals as appetizers. The version of a pie dessert usually consists of brown sugar or fruit such as apples or oranges.

In smaller cities foreign influences of Spain and Italy recorded the worst results. Milan, thin slivers of meat dipped in eggs, bread crumbs and fried in oil, bread are common in rural areas of Argentina. Its simplicity makes healthy snacks, but you can also serve as part of a piping hot meal served with mashed potatoes, or between two slices of bread as a sandwich.

The chefs are more apt to return to the more classical style of the province of preparation and cooking food, which carries more of a resemblance to Mexican cuisine than in Italy. Bolder, more intense spices are used. Calling forth once more the influence Spanish in Argentina, Argentina cooks are famous for their tortillas, unlike the Mexican version of the tortilla to the Argentines use potato dough, in contrast to traditional Mexican corn or flour.

Desserts are more popular in these areas, too. Dulcet libertine (which roughly translates into "Milk Jam "), a sweet pudding of sugar and milk, is a popular dessert in Argentina. This light brown pudding is eaten alone or stuffed in cakes or pastries. Sometimes treatment is also crystallized into a solid substance, such as candy wafers.

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