Recetas argentinas
Argentina is a country that stands out for its personality and strength in many aspects: from sports, to ethnographic and of course at gastronomic level. In its dishes we can find clear Spanish and Italian influences, all this combined with a spectacular raw material highlighting, of course, its meat.
Origin
ARGENTINE GASTRONOMY
If there is something that distinguishes the Argentinean gastronomy above others, it is the Creole cuisine. This tradition stands out for the beef, a type of raw material that is used especially in roasts and that provides a juicy and spectacular result at the sight of the diner.
TRADITIONAL ARGENTINE ELABORATIONS
Among a multitude of dishes, there are some that cannot be missing in a traditional Argentinean meal. Although the elaborations vary in some ingredients depending on the area of the region where we are, we highlight the following:
- Locro, which is a traditional Argentine family recipe halfway between a stew and a soup. Its main ingredients are onion, potato, meat, corn and spices.
- The bife de chorizo, which may sound like a trompe l'oeil, since it is not any kind of sausage. This is the name given to this type of cut of meat, which in Argentina is preferred to be eaten at a high cooking point and is characterized by its tenderness in the mouth.
- The choripán, one of the recipes that you can find in the streets of this wonderful country more frequently. It is a chorizo criollo (usually with a higher proportion of beef than pork) between two loaves of bread. A tremendously simple preparation that delights everyone who tries it.
- Argentinean Alfajor, the sweet jewel in the crown of this gastronomy. Although this recipe can be found in many Latin American countries, Argentina has earned the title worldwide. With corn flour and dulce de leche as main elements, this dessert is ideal for any occasion.