From Wikipedia, the free encyclopedia
This is a
list of dishes found in Argentine Cuisine.
Appetizers/starters [ edit ]
small, baked, cheese-flavored rolls made with
yucca. The use of yucca to make bread and cakes is traditional to the Guaraní people. [1 ]
bread or pastry
a stuffed bread or pastry baked or fried with fillings differing from province to province; in some, it is mainly chicken; in others, beef (cubed or ground depending on the region) is used, perhaps spiced with cumin and paprika; others include onion, boiled egg, olives, or raisins.
hard-boiled eggs, shelled, cut in half and filled with the hard-boiled egg's yolk mixed with other ingredients such as mayonnaise and mustard
an ensemble of plates containing cubes of cheese, pieces of
salame, olives in brine, french fries, peanuts, etc.
Main dishes [ edit ]
a range of barbecue techniques usually consisting of beef alongside various other meats, which are cooked on a grill, called a
parrilla, or open fire. It is considered a national dish. [2 ]
any cut of beef that is sliced slightly thin as a steak and grilled over hot coals or on a very hot skillet.
main or side vegetable dish
prepared with fresh
corn, sautéed onions and some spices, depending on the region or taste. The dough is wrapped in corn husks and boiled.
a stew of squash, meat, and hominy
roulade of flank steak and vegetables usually cut in thick slices and served cold. [3 ]
a thin, breaded and deep fried or baked slice of beef, chicken, or sometimes pork, and even eggplants or soy.
a spinach and/or
chard pie very similar to the Greek spanakopita
cornmeal boiled into a porridge, usually served with cheese and sometimes tomato sauce
veal covered with a creamy, mayonnaise-like sauce that has been flavored with tuna. It is considered a traditional Christmas dish. [4 ] [5 ]
See also [ edit ]
References [ edit ]