- The city
- Those who wish to taste different foods and flavours will find in Buenos Aires a tempting offer and in Argentina a unique gastronomical experience.
The excellency of the Argentine meat in known and recognized all over the world. The most frequent way of preparing it in on the grill, where they are cooked in a horizontal position (it is common to use a metallic bed “elastic”), however the “cross barbecue” or “in the carvery” are other two traditional ways, meat is put over the red-hot coal vertically and are supported by a shell which usually has a cross shape. The barbecue is juicy and tender.
It is also called barbecue the meeting in which this dish is prepared and served. That is way it is common to hear the phrase: “I invite you to a barbecue”. Meat is accompanied with an abundant salads of lettuce, tomato and onion, of potato, beetroot, onion and egg, of radish and fennel, etc, etc. It can also be added chicken meat, goat meat or pork and also roasted provolone cheese called “provoletas”.
A barbecue commonly includes:
- OFFAL: organ meats as: sweetbreads, kidney, intestine, blood sausage, pork sausage (chorizo), chitterlings.
- STEAK: it is a meat cut. It is usually cooked in the grill. The creole steak is cooked in oil with onions and red peppers. The “bife the chorizo” (a typical Argentinian meat cut) is a portion of around 250g. with no bone and cooked in the grill.
- CHIMICHURRI: typical seasoning of the Argentine barbecue, a cold and spicy sauce with a varied composition. It mainly consists on mix of oil and vinegar with garlic, pepper, onion and other spices (for example: basil, oregano). This sauce is added to the meat or to the sausages once roasted.
- CHORIPÁN: sandwich of pork sausage. It is usually ate outdoors and every time you go to the stadium to see a football match. Known popularly by “chori”. Cannot miss in the barbecue.
- FAINÁ: chickpea flour pastry, gold, very thin, can have red peppers or scallion, that is served with the pizza.
- FUGAZZA: is the name given to the pizza with onion, another classic in Buenos Aires.
- FUGAZZETA: it is a fugazza stuffed with mozzarella cheese.
- PIZZA: prepared in a baking tin or stone-fired, eaten with cutlery or with the hand. The custom is to accompany the tasty triangle with the faina. The most famous pizzerias are in Corrientes street. There are, as well, knew and modern places with less traditional recipes.
- EMPANADAS (turnovers): pies stuffed with mince, onion, pepper, raisins and egg, can be spicy or mild, fried or in the oven. They can also be stuffed with vegetable, corn and many other variants. The most traditional ones are meat turnovers. They are ate with the hand and accompanied with wine. The different regions in Argentina have different and own recipes. Therefore the tourist will find places offering turnovers from Salta, Tucuman, etc.
- The mostly consume one is the hake, but also fork beard, sole, sea bass, sea bream: refined and tasty varieties to choose. The silverside is really creole, it has no equivalents in other waters than are not the ones of the Argentine Atlantic coasts or river from the plains and mountains.
- The Italian cuisine is very disseminated. The creativity of the chefs stand out in the variety of the sauces and stuffing ( fish, seafood, mushrooms, pumpkin).
- Sweet rolls, croissants, churros, cakes, pies and different kinds of flavored breads. Sweet rolls are ate with mate in th morning or afternoon.
The vigilant is a traditional dessert of cheese and quince jelly.
Carmel spread (made by boiling down milk and sugar during hours, of doughy consistency and caramel color) used in cakes, ice creams, sauces for desserts, chocolate. But more common is spread it on bread, with butter or alone, for breakfast or in the afternoon. Or another way is eating it with a spoon.
The sweet biscuits with filling sweet, made of two or more cookies, or baked mixture, filled with jelly or other sweets, and may be covered by chocolate. As with the turnovers, every region has its own and characteristic sweet biscuit with its special fillings.
The Argentine ones are recognized in all the region, especially the reds. The varieties form Mendoza and San Juan stand out, but they are also produced in Salta, Neuquen, La Rioja and are increasingly being produced in other areas of the country. Wines from the best Argentine wineries are found in the menus of restaurants, supermarkets or specialized wine shops.
It is a characteristic infusion. Prepared by pouring hot water in a little container called mate as well, which contains yerba mate. Some put sugar, but most prefer it unsweetened. It is drank through a metal straw as a strainer, it has a a wide tip with many holes which let in the infusion but not the yerba. The mate has a stimulating effect due to the “mateina” (as the caffeine of coffee).
"Matear" (drinking mate) in rounds is a ceremony with a specific language, though -as in every language- there can be variations according to the context and region.
You can add other herbs (“yuyos”) to the infusion (both to the water or directly to the yerba mate) to give a different flavor or with medical ends. It is common the herbs with digestive or sedative properties, such as: coca, peppermint, penny royal, mint, “horse tail”, burrito tea, wormwood, spreng, anise, etc. In the north-east of Argentina it is common to add orange juice or the orange peel or other citruses, some even add a little bit of coffee.