Cuisine of Argentina

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#Central region and las Pampas - #Northwest region and Cuyo - #Patagonia and Tierra del Fuego - #Appendix

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Argentine cuisine is distinct from that of the rest of Latin America by the characteristic influx of two great European traditions: Italian and Spanish cuisine. Beyond these there is the influence of native American cuisine. Among the native influences one must note those of Andean origin (including Quechua and Mapuche as well as many others) and those of Amazonic origin (such as the Guaraní). Given the importance of Italian, Spanish and even Near-East influx, the typical Argentine diet is a continuation what is often called the Mediterranean diet.

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Latin America - Europe - Italian - Spanish cuisine - Andean - Quechua - Mapuche - Guaraní - Mediterranean diet

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Another determining factor of Argentine cuisine is that Argentina is one of the world's major food producers, including wheat, maize, meat (especially beef), milk, and since the 1970s, also soybeans. The large production of red meat makes it a common part of the Argentine diet (in many periods of Argentine history the annual consumption of red meat has been above 100 kg per capita, and in the 19th century, consumption neared 180 kg per capita). Similarly, the huge size of the production of wheat have made white (wheat flour) bread the most commonly found on the table, and explains the success of certain Italian dishes based on it.

Related Topics:
Wheat - Maize - Meat - Beef - Milk - 1970s - Soybean

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Besides the regional differences which are mentioned in this article, there exist at least two others which are important in understanding Argentine cuisine: The first distinguishes a cuisine that is essentially urban (highly influenced by the "globalization" of cuisine and its customs) from a rural one, which is more traditional and occasionally, more 'folkloric'. The other distinction is made on the basis of socioeconomic criteria.

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