Argentina is a country of immigrants, and its criollo
(creole) entertaining style draws on the world community.
From Spain, France, and Italy as well as Germany, Britain
and Eastern Europe, recipes affectionately passed down
for generations spell family and tradition. Imaginative
experiments bring centuries of history to a single dish.
With Pampas grasslands nurturing the world's finest beef,
and rivers and Atlantic coastline offering fine fish
and shellfish, Argentine cooking celebrates riches of
both land and sea.
Much like New Yorkers, Argentines dine late and always
with much conversation. In fact, tertulia, as the rhythmic
art of conversation is known, includes many hand gestures,
passionate ideas and makes heavy competition for quiet,
reserved eating. Spaniards would feel at home in Argentina,
as the evening repast typically occurs much later than
9:00 PM, even during the week.
Most Argentines eat well. Their
diet emphasizes meat, especially beef. Argentines
prefer beef to fish, chicken, or lamb. Some Argentines
eat beef at all meals.
Argentina has an imported cuisine rather than an original one. Most Argentine
cooking had origins elsewhere, with Spain and Italy being the most dominant
influences.
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