Argentina is the second largest country in South America and time and again this country has been a habitat to people from different countries like the Italians and Spanish who have emigrated to Argentina in the latter half of the eighteenth century thereby bring about an amalgamation of cultures, traditions and of course a vast cuisine. European tea, Italian pizza, lasagna, pasta all has found a special place in this country’s food which is then complemented by the local Argentinian touch. The native Indians who resided in the country ploughed the land where they planted sweet potatoes, melons and squash. These ingredients have since then been integral in most of the Argentinian dishes and being one of the largest cattle producers as a result of the immense Greenland this country possesses, most dishes of this country consists of meat with beef being the most common. From soups to pies and from wraps to breads, everything has meat in it. Yes, you know of the great footballers this country produces, and straying from the achievements of Messi and Maradona that have made Argentina world famous, these are a few dishes that are also raved about across the globe.
1. El Submarino
The perfect Argentine way of indulging in a chocolaty treat is El Submarino which is a hot steaming cup of milk accompanied with chocolate bar. Eat it the way you like. Stir the milk with that chocolate bar and get a smooth hot chocolate mix or sip on the milk while munching the chocolate. It tastes great both ways or rather tastes the same so just stick to your preference of consuming this delicious treat.
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http://emmaclareeats.blogspot.in/2011/08/argentine-food-adventures.html
2. Chimichurri
A tangy sauce without which grilled meat is incomplete, and this apparently originated among the gaucho (Argentinian cowboys) who made the sauce to complement the meat which they roasted. Parsley leaves, garlic, oregano (fresh or dries), red wine vinegar, black and red pepper and olive oil ground into a paste sums up into chimichurri. Among different variations of this sauce, red chimichurri is one, and it gets the red colour because of addition of smoky paprika.
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http://thecafesucrefarine.com/2012/06/fresh-herb-chimichurri-sauce/
3. Empanadas
Meat stuffed pastries; the typical shaped empanadas are a favourite in many countries of Latin America, Latin Europe, Southwestern United States and Southeast Asia. These pastries are either fried or baked and often preferred as a starter. Empanadas are also available with sweet stuffing and it is a common sight at street food stalls.
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http://footlooseandfamished.com/2012/08/23/sofo-culinary-festival-old-san-juan-puerto-rico/
4. Locro
Locro is a thick stew made with corn, beans and a special kind of potato which is found in South America. The stew is also added with meat (Preferably beef), squash and pumpkin, and consumed especially in the winters which stretch from May to August. Locro is often referred to as the national food item in Argentina and countries like Peru, Bolvia, Chile and Ecuador.
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http://elfederal.com.ar/nota/revista/27107/locro-abanderado-de-la-mesa-argentina
5. Asado
The Argentine name for barbecue is Asado wherein beef, pork, bread, lamb and chivito are grilled. The smoky flavour from the Asado fills the food grilled over it with a mouthwatering aroma. The meat prepared on an Asado served along with chimichurri sauce is a combination to die for.
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6. Chorizo
Chorizo is pork sausage which is popular throughout South America. Ground pork (sometimes ground beef) is mixed with paprika and grilled over a charcoal BBQ set. This sausage is used to make Choripán which is made by putting chorizo between two slices of bread and lined with chimichurri sauce. This sausage is also used in stews and soups and every Asado in Argentina is seen laden with Chorizo.
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http://30dayadventures.ca/little-district-north-shore-neighbourhood-joint/
7. Humito
This dish is a traditional food in most part of South America and in Brazil it is known as Pamonha. Humita is made by wrapping mashed corn and sautéed onions in a corn husk, which is then boiled. The dough often has goat cheese which enriches the taste.
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http://www.mataourgente.com.br/noticia/3749
8. Matambre
A meat wrap, this Argentine food is preferred for lunch as well as dinner but for some people there is no specific time to gorge on this dish. Carrots, spinach, boiled eggs, cheese and onions are the usual ingredients that are embedded in this thin slice of meat which is then cooked in stock. When the wrap is properly cooked, it is drained from the stock, cut into pieces and served cold.
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http://inwideningcircles.com/2013/02/matambre-arrollado-stuffed-flank-steak/img_0938/
9. Milanesa
Milanesa gets its name from the Italian city of Milano which patents this dish to Italian origin. In the late 80s and early 90s, this dish reached South America with the emigration of the Italians to the country. The shallow fried meat breads are perfect snacks and the bread can be stuffed with chicken, pork, beef, eggplant or even soy breads. Baked version of Milanesa is also available if you prefer less oil in your food.
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http://imagefiesta.com/argentinian-milanesa
10. HuevosRellenos(Deviled Eggs)
Even though this dish is quite popular in America, studies say that this dish had its origin in ancient Rome, where it was served as a starter and they even had a saying ‘ab ova usque ad mala’ which means from eggs to apples, encompassing the entire meal. A deviled egg is truly enticing; probably this is the reason for the name. Egg yolks are scooped out from hard-boiled eggs, mixed with mayonnaise and mustard, and put back into the boiled egg and garnished beautifully with coriander leaves or other preferred ingredients.
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http://www.farmtojar.com/tag/harissa/
11. Pizza
As Kevin James says, ‘There’s no better feeling in the world than a warm pizza box on your lap.’ True! And pizza is among one of the most popular dishes in Argentina. However, the Argentine pizza has a thicker base than the Italian one, and can have varied toppings such as cheese, mozzarella, margarita, ham, corn, pineapple, olives or even boiled eggs, and is often sold by length (meters).
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http://gosswoss.com/pizza-porn/
12. Salmon Tartar with Mango Salsa & Avocado
Tartare which is a word of French origin is a dish wherein fish is served raw, and although the idea seems absurd, the salmon tartare is a delicacy in Argentina. Salmon tartare is served with mango salsa dip or cubed mangoes along with creamy avocado. The buttery avocado, well-seasoned fish and sweet mango pulp together create a taste which has a lingering effect on the tongue.
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http://www.delscookingtwist.com/2014/12/11/
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salmon-tartare-with-avocado-mango/
http://laylita.com/recipes/2014/06/26/avocado-and-salmon-tartare-with-mango-habanero-sauce/
13. Churrasco
Churrasco food generally refers to the meat grilled over charcoal and it is a Spanish-Portuguese term. In Brazil, Churrasco has the same meaning as Asado has in Argentina. However, Churrasco in Argentina and Uruguay means thin slices of marinated beef which is grilled and served with fried egg or potato and of course, chimichurri.
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http://tomatina.com.co/producto/churrasco/
14. Polenta
Cornmeal is boiled till it gains a thick consistency which is served with various toppings such as tomato sauce or cheese. This food is also of Italian origin and after the corn porridge becomes hard enough, it is grilled, fried or even baked into beautiful cakes.
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http://www.sylvierochette.com/2011/12/09/one-sauce-many-ways/ l
http://www.motherbabychild.com/en/baked-polenta-fries/
15. Carbonada
A stew made with meat, potato, carrot, corn, bacon and pepper is a delight during the cold season. All the ingredients along with fruits such as green apple, peaches, pears and dried fruits like raisin and apricot are put into a hollow pumpkin which serves the purpose of a vessel and then it is placed on a barbecue.
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http://www.buonissimo.org/lericette/1995_Zuppa_Criolla
16. Dulce de leche
A version of jam is the dulce de leche which is a favourite among all Argentines. Condensed milk is simmered till it attains the caramel colour which is used in various dishes like pancakes, cookies and cakes, especially in Alfajores.
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http://www.foodandfoods.com/dulce-de-leche-south-america-notably-in-paraguay-argentina-chile-uruguay-southern-brazil-colombia-eastern-bolivia-and-venezuela
17. Alfajores
Two cookies joined with the help of delce de leche are what Argentines call Alfajores. These cookies are more often made with corn flour, and are sometimes given a chocolaty coating or sprinkled with grated coconut.
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https://brendaguarisma.wordpress.com/2013/05/06/alfajores-argentinos/
18. Berenjenaen Escabeche (Marinated Eggplant)
More or less similar to Indian baingan ka bharta, this Argentine eggplant dish is quite popular in the country. The eggplant is marinated in vinegar, garlic, red pepper, oregano and olive oil. This pickled eggplant is consumed as it is and sometimes even used as a stuffing between breads.
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http://thelatinkitchen.com/r/recipe/berenjena-en-escabeche-marinated-eggplant
19. Ambrosia
Ambrosia is the Greek term used to refer to the food of the Gods but the one we are talking about is a dessert prepared with eggs and sugar mixed to get a smooth texture. Ambrosia is also the name for fruit salads which originated in the United States and has a vast range of variations but commonly include oranges, pineapple, coconut, banana, grapes, cherries and whipped cream.
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http://www.receitasanamaria.net/ambrosia-caseira.html
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http://www.couponclippingcook.com/cherry-pineapple-and-mandarin-orange-ambrosia/
20. Provoleta
The Italian provolone cheese is cut into slices and placed to be grilled, seasoned with oregano and chilli. This is how Argentinian people like their Provolone cheese to be and after grilling, chimichurri and olive oil are added to enhance its taste.
