Typical Argentinian Foods that You Must Try When Traveling

Argentina is one of the countries that is often chosen by travelers as a travel destination. Apart from being famous for its beautiful urban planning and unique culture, this Latin American country also has various special foods that tempt the taste buds.

Quoting the page https://www.nicolettissteakandpasta.com/, Argentina is the home of world-class beef and the most delicious dishes in South America. The spices are dominated by a blend of Mediterranean, Italian and Spanish culture which produces a unique taste.

Chimichurri

Chimichurri is Argentina’s mainstay sauce which is often used to grill meat. According to the BBC Good Food page, this green sauce is made from fine parsley, oregano, shallots, garlic, olive oil and a little sourness from lemon or vinegar.

The combination of savory, sour and slightly spicy flavors from these ingredients creates a delicious and rich taste on the tongue. Rubbing it as a steak seasoning will certainly make the meat taste more delicious.

Dulce de leche

Dulce de leche is served as an accompaniment to the bread of many Argentinian desserts. This food is made from sweetened condensed milk which is slowly reduced until it becomes sweeter and stickier.

The way to make dulce de leche is to boil sweetened condensed milk over low heat so that the taste changes like caramel. This dish can be served in liquid and confectionery form.

Empanadas

The first most popular typical Argentinian food is Empanadas. There’s no better way to start this Argentinian food guide than with a simple empanada, a pocket of fried or baked dough filled with a savory filling.

Empanadas come in dozens of varieties and are popular in the cuisines of many former Spanish colonies such as Chile, Belize, Venezuela, Costa Rica, Peru, and the Philippines.

The name empanada comes from the Spanish word empanar, which means “bread” or “wrapping something in bread.” It is a derivative of the Indian samosa and first appeared in the Iiberia peninsula during the medieval period. The earliest recipes for empanadas date back to the early 16th century.

Today, there are as many versions of empanadas as there are Argentinian cooks, but some of the most common varieties are filled with ground beef, chicken, ham and cheese, spinach, and humita. Grilled or fried, each region in Argentina has its own style.

Lokro

The second most popular typical Argentinian food is Locro. Locro refers to a traditional Argentinian meat and corn stew associated with the native Andean people of South America. It is popular in Argentina and in other countries such as Bolivia, Peru, Ecuador, Chile and Paraguay.

Like empanadas, there are many locro recipes in Argentina but they are usually made with a variety of vegetables and meats such as white hominy, pumpkin, white beans, potatoes, carrots, pork, beef, pancetta and sausage. The ingredients are boiled in a saucepan for several hours until a rich and thick consistency is obtained.

Argentina, locro is a national dish that is near and dear to many people. Locro can be consumed at any time of the year but becomes especially important on May 25 when it is made to celebrate the anniversary of the May Revolution.

Asado

Nothing sums up typical Argentinian food better than asado. Asado is a combination of barbecue meat dishes, not one specific food. This roast is always cooked over an open fire. Asado is more than just grilled meat, this dish is deeply rooted in Argentinian culture because it is a time when they can gather with family and friends.

Asado dishes involve grilling beef with various other cuts of meat. Types of meat cuts that are very common include bife de chorizo ​​or sirloin, bife de lomo or tenderloin, vacio and matambre or flank.

The sausages are usually the first to come off the grill. Sausages or chorizo are generally served with bread called choripan. There is also a blood sausage called morcilla. This sausage is served with bread called morcipan.

The person in charge of the meat, called the asador, will then distribute the remaining pieces of meat. At the end of the roasting the asador will be given applause. The origins of the asado tradition begin with the gauchos, namely nomadic horsemen on the prairies (or La Pampa), in central Argentina who lived entirely in the open.