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Argentine Cuisine

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Title: Argentine Cuisine


1
ARGENTINE Cuisine
  • The foods of Argentina

2
About
  • Argentine cuisine is more than just red meat and
    red wine!
  • The cuisine is influenced by the countrys
    agricultural production. Argentina is a major
    producer of
  • Soybeans
  • Corn
  • Wheat
  • Fruit (including grapes)
  • Yerba Mate
  • Beef
  • Much of the population is descended from European
    immigrants and the cuisine reflects Spanish and
    Italian heritage.

3
Asado
  • Argentina consumes more beef per capita than
    anywhere else in the world!
  • Much of the beef grown in Argentina is grass fed
    and is of very high quality.
  • Asado (pictured right) is the countrys national
    dish and may include
  • Various cuts of beef
  • Chorizo (sausages)
  • Morcillas (blood puddings)
  • Pollo (chicken)
  • Other meats or organs

4
Marinades and chimichurri sauce
  • Marinades and sauces to accompany beef are very
    common.
  • Adobos (marinades) can be either dry or liquid
    and are often made of oils, vinegars and various
    spices.
  • Adobo criollo is a popular marinade.
  • Chimichurri is almost always served with beef.
    It is a mixture of garlic, parsley, onion,
    vinegar and spices. It can be made at home or
    purchased in jars or dry mixes.
  • Chimichurri can also be used as a marinade or as
    a sauce for vegetables.

5
Pucheros / Beef Stews
  • Pucheros are a traditional dish with a Spanish
    heritage.
  • There are many regional and seasonal variations
    but an Argentine Puchero will normally share
    these elements
  • The main ingredient is usually beef, but there
    are Pucheros of chicken and pork.
  • Pucheros include an assortment of vegetables that
    vary depending on the region or the season.
  • The Puchero will be eaten the day it is made and
    never kept.
  • Leftovers will be repurposed for another meal.
  • The taste will be mild and not include spicy,
    pungent or strong flavored ingredients.

6
Empanadas
  • Argentine Empanadas are turnovers filled with
    meets, cheeses or both. Common fillings are
  • Carne (ground beef)
  • Pollo (chicken)
  • Camarones (shrimp)
  • Pescado (fish)
  • Queso (cheese)
  • Humitas (corn mixture)
  • Jamon (Ham)
  • Empanada delivery services are common in Buenos
    Aires like pizza is delivered in the United
    States.
  • Empanadas are served al horno (baked) or frito
    (fried) and can be served as appetizers or as a
    meal.

7
Pasta
  • Noodles and pasta figure prominently into the
    Argentine diet.
  • Fresh pasta prepared at home and noodles
    purchased at the store are both common.
  • Pasta is enjoyed both at home and at restaurants.
  • Pizza and pasta are almost as common as beef and
    represent a major influence of Italian cuisine on
    the local fare.
  • Common pasta dishes include
  • Fideos (unfilled pasta such as spaghetti,
    vermicelli and rigatoni)
  • Tarraines (stuffed pasta)
  • Baked Noodles
  • Gnocchi
  • Fillings for pasta can include spinach, ricotta
    cheese, beef and chicken, and the sauces are
    often tomato or cream based.

8
vegetables
  • In Spanish, verduras typically means green leafy
    vegetables, but in Argentina this term applies to
    all kinds of vegetables, even peas and legumes.
  • Vegetables are commonly served boiled with an
    oil, vinegar and salt dressing.
  • Alternatively vegetables are sautéed in oil with
    nutmeg and garlic or served with creole or white
    sauces.
  • Common vegetable dishes include
  • Potato and green been salad Potato and carrot
    salad Potato and sweet potato salad.
  • Vegetable dumplings
  • Russian salad
  • Artichoke in tomato sauce
  • Sauteed chards
  • Eggplants
  • Carrots with white sauce
  • Fried Squash
  • Asparagus in mustard cream

9
Yerba Mate
  • Yerba mate is a tea that is popular in Argentina,
    Uruguay and Brazil.
  • The caffeine content of Yerba Mate is less than
    that of coffee and the drink is often compared to
    green tea.
  • The leaves and stem of the llex paraguarinsis
    tree are used in the preparation of yerba mate as
    a beverage.
  • The finely cut leaves and stems are served in a
    shallow gourd and sucked through a metal straw
    called the bombilla.
  • Yerba Mate is not just a drink it is social and
    meant to be shared.
  • It is not uncommon to see friends sharing gourds
    of Yerba Mate as they enjoy each others company
    at a plazita, park or in their homes.

10
Postres / Desserts part 1
  • A key ingredient of Argentine desserts is dulce
    de leche.
  • Dulce de Leche is a caramel-like sauce that is
    made from slowly heating sweetened milk.
  • Common dessert offerings in restaurants are flan
    con dulce de leche and panqueques con dulce de
    leche (crepes with dulce de leche).
  • Panqueques con dulce de leche are pictured to the
    right.

11
Postres / Desserts Part 2
  • Argentine Alfajores are popular desserts as well.
  • Alfajores come in a variety of forms but they
    always consist of two cookies with either dulce
    de leche or jam filling between the cookies.
  • Havanna and Cachafaz are the two most prominent
    Argentine brands.

12
Additional Resources
  • For additional information see our article on
    Argentine Cuisine.
  • Browse our selection of Argentine Foods.
  • Check out our blog for recipe ideas.
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