Argentine cuisine, the food of Argentina, is heavily influenced by European cuisine and in particular Italian and Spanish cuisine.

Argentines are famous for their high protein diet, particularly beef. Grilled meat (parrillada) from the asado is a staple, with steak and beef ribs especially common. Chorizo, morcilla, chinchulines, mollejas, mondongo and other parts of the animal are enjoyed. In Patagonia, lamb and chivito — goat — are eaten more than beef. Whole lambs and goats can be seen on the asado. Chimichurri, a sauce of herbs and chili, is usually the only seasoning for steak and chorizo.

Breaded and fried meat — milanesas — are used as snacks, in sandwiches or eaten warm with mashed potatoes — puré. Empanadas — pastries of meat, cheese, sweet corn and a hundred other varieties — are a common sight for parties, starters and picnics across Argentina. Vegetables and salads are important too for Argentines, even beyond the fried or mashed potato. Eggplants, squashes and zucchini are common sides.

Just as much as beef, Italian staples, such as pizza and al dente pasta, are eaten. It is said that Buenos Aires has more pizzerias than Rome. Fideos, ñoquis and ravioles can be bought freshly-made on every block in Buenos Aires. Italian-style ice cream is made in huge parlours, with even drive-thru places offering hundreds of flavors to satisfy this national obsession.

Other European influences have become favorites, such as English Tea, with every high society lady taking tea and cake at four o'clock. In Chubut, the Welsh community is known for their teahouses, with scones and Torta Galesa, rather like Bara Brith.

Sanguches de miga are delicate sandwiches made with crustless buttered white bread, very thinly sliced cured meat and cheese and leaf lettuce. They are often purchased from entrepreneurial home cooks and consumed with Quilmes beer for a light evening meal.

In the provinces, food is less European and more influenced by pre-Columbian and colonial traditions, with maize, beans, pumpkins and chilis making more appearances, whereas in Buenos Aires, even black pepper has been shunned. Locro is a spicy stew of white maize, often with pumpkin and sausage. Pucheros (stews) and cazuelas (casserikes) reflect a blend of Amerindian and Spanish cuisines.

The sweet paste, Dulce de leche is another national obsession, used to fill cakes and pancakes, spread over toasted bread for breakfast or as an ice cream flavour. Alfajores are shortbread cookies sandwiched together with dulce de leche. 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 Martin Fierro sweet. Fruits of Argentina are delicious, and their quinces, peaches, kiwifruits, avocados and plums are major exports.

The typical drink of Argentina is a tea-like drink called yerba mate or mate. The dried leaves and twigs are placed in a small cup, also called mate, usually made from a gourd, but also bone or horn, along with a generous amount of sugar and hot water is poured over both. The drink is sipped through a metal or cane straw called a bombilla. At family or small social gatherings, one mate may be shared by the group, with the host preparing the mate to the preference of each guest. When one guest is finished, the mate is returned to the host, who will then prepare a mate for another guest. Mate cocido (the same leaf but roasted rather than brewed green) and wine (often mixed with soda water); tea and coffee are equally important. 'Quilmes' is the national brand of lager, named after the town Quilmes where it was first produced.

External links

• E Turismo ArgentinaLists popular or national dishes and beverages.
• Planet ArgentinaProvides comprehensive information on how cuisine and culture are mixed. Includes details on the variety of foods and restaurants.