|
Half the fun of Argentina is eating
Meat
You can always get a great steak meal where ever you turn. You can get “ Lomo ” which is a cut similar to filet mignon. Argentines cut their beef differently so it’s not exactly the same. Speaking of which, Argentine beef is grass fed (on the grassy Pampas of Argentina ) as opposed to grain fed in the U.S. It makes for a leaner beef and healthier cow (less antibiotics).
A favorite thing to order in a café or Argentine fast food joint is a “ Lomito.” It is a slice of “Lomo” with a tomato and lettuce on bread. Beats a hamburger hands down. They sometimes come with cheese or an egg on top of the steak (Lomito Completo). If you remember one thing about the food, it should be the lomito, since you can get these any where and are always good.
You will find the " Milanesa " to be another delicious Argentine staple. It is a breaded veal cutlet pounded thin, which is baked or fried (usually fried). They are great plain with a touch of lemon. You can also go for the gusto and get a "Milanesa Napoletana," which tops the Milanesa with a slice of ham, cheese, and tomato sauce. Milanesa can be made also made out of chicken breast (when served with french fries and fried banana, it is called "Suprema de Pollo Maryland").
Well, you really haven't experienced Argentina until you've been to an " Asado." This is the Argentine barbecue. If you're lucky you will experience this on a ranch on the Pampas served by a real gaucho (Argentine cowboy). In Buenos Aires there are a number of Asado restaurants or restaurants with an Asado grill init. You'll usually be able to see the large grill, sometimes circular, from the front window. Some of these restaurants will be named, " Parillada" or " Parilla", which means grill house or grill. In most restaurants in Argentina, you will see a section of the menu labeled Parilla or grill. Some places may bring the cuts of meat out on a small grill on the table. Cuts served will include the lomo mentioned above plus sausage (" Chorizo"), t-bone (" Bife de Costilla"), skirt stake (" Entraña"), blood sausage (" Morcilla"), ribs (" Tira de Asado"), and various internal organs (such as, "Mollejas"--sweatbreads--and " Riñones"--kidneys). Invariably, the meat is marinated with " Chimi Churri" sauce, which includes garlic, parsley, pepper, oil, vinegar, and lots of salt. You'll never eat more flavorful meat.
Other meats like lamb and "chivito" (goat) are also grilled, and an "asado" at certain restaurants in the outskirts or the country can include whole lambs and goats.
Empanadas
You must try "empanadas" (turnovers or small pie filled pastries). These can be made with just about anything, from sweet ones for dessert to a great variety of others, with stuffings such as cheese, onions, corn, chicken, beef, tuna (especially for Easter), and many more. They are served as an appetizer or as a main course, and they are either fried or baked. Different regions will have different recipes for the same type of empanada. For example, a beef empanada can be made in the Salta style ("salteñas") or in the Tucuman style ("tucumanas"), and so on.
Baked Products and Desserts
Pastries in Argentina show the influence of the European immigration. There are croissants and other similar baked products, as well as "masas finas" (fine pastries) which ressemble German or French delicatessen. One other pastry, this one from Spanish origin, is the "churros" (cylindrical fried sweet pastries sparkled with sugar), which, just like in Spain, can be eaten while drinking hot chocolate (made the old fashioned way, with real chocolate). You will notice that, unlike in America, the pastries are not all sprinkled with cinnamon, and therefore possess a greater variety of tastes.
And talking about European immigration . . . a great many Argentinians are of Italian descent. There is fabulous pastas and pizzas to enjoy too, and Argentina's own version of "pannettone" ("pan dulce"), which has a lot more nuts and fruits than the traditional one, and therefore is quite a bit more delicious.
You will find that Argentinians love "dulce de leche". This is a spread which name translates to "milk sweet". It is made with milk and sugar, which when cooked for a long time turns into a spread. In the U.S. at least, a few years back, there was a surge of ice creams with this flavor. In Argentina, it is used for cookies, cakes, desserts, and to spread over bread (sometimes with butter) for breakfast or snack. Basically, it is very similar to caramel, but a little bit different in its consistency.
It is commonly used for desserts: over "flan" (you can also see flan offered with dulce de leche AND real whipped cream), over peaches, with "crepes", as filling in cakes. It is also used in all kinds of baked goods.
Lastly, Argentinians love ice cream, which is made Italian-style, and is offered in hundreds of flavors.
Text from Trip Advisor
|
|
|
|
The mark of David's Star in Recife
Zur Israel is the mark of David's Star in Recife - The saga of the Jews in the New World
Buildings 197 and 203 Bom Jesus Street, Recife's port district. In that place functioned...
Olinda
by Geraldo Gomes da Silva
Frustrated at not having found in Brazil the precious metals which the Spanish had torn from more civilized peoples in the part of the Americas assigned...
Caxanga Golf & Country Club
Located at northeast coast of Brazil, Pernambuco present a gorgeous landscape.
The colonial architecture of Olinda lives within the post modern architecture of Recife.
This golf course,...
Pernambuco's Cuisine
Into the saucepans of Pernambuco's cuisine go elements derived from indigenous, African and European cooking. Along the coast common dishes are fried agulinhina fish, fish stews and moquecas (fish cooked...
|
|