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{{Argentine cuisine}}
{{Expand list|date=December 2012}}
This is a '''list of dishes found in Argentine Cuisine'''.

==Dishes==

===Appetizers/starters===
{| class="wikitable sortable" width="100%"
|-
! style="width:110px;"|Name
! style="width:70px;"|Image
! style="width:140px;"|Region
! style="width:100px;"|Type
!Description
|-
|[[Cheese bun|Chipá]]
|[[File:Chipá - 2.jpg|120px]]
|Northeast
|snack
|small, baked, cheese-flavored rolls made with [[Cassava|yucca]]. The use of yucca to make bread and cakes is traditional to the [[Guaraní people]].<ref name="authentic">{{cite book |last=Lancio|first=María|year=2013|title=Authentic Argentine Cuisine|url=http://books.google.com.ar/books?id=E1CaAgAAQBAJ&printsec=frontcover&hl=es#v=onepage&q&f=false|location= |publisher=Ediciones LEA|pages= |asin=B00HWBT1CS|accessdate=19 March 2014}}</ref>
|-
|[[Empanada]]s
|[[File:Empanada - Stu Spivack.jpg|120px]]
|
|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.
|-
|[[Deviled egg]]s<br>''Huevos rellenos''
|[[File:Deviled Eggs - 3-23-08.jpg|120px]]
|
|appetizer
| 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
|-
|''Picada''
|[[File:Picadacordobesa.JPG|120px]]
|
|appetizer
| an ensemble of plates containing cubes of cheese, pieces of [[salame]], [[olive]]s in [[brine]], french fries, peanuts, etc.
|}

===Main dishes===
{| class="wikitable sortable" width="100%"
|-
! style="width:110px;"|Name
! style="width:70px;"|Image
! style="width:140px;"|Region
! style="width:100px;"|Type
!Description
|-
|[[Asado]]
|[[File:Preparing the Asado.jpg|120px]]
|Pampas
|meat dish
|a range of barbecue techniques usually consisting of beef alongside various other meats, which are cooked on a grill, called a ''parrilla'',{{citation needed|date=February 2013}} or open fire. It is considered a national dish.<ref>{{Cite web|url=http://www.viaresto.clarin.com/Notas/El-asado-660.aspx|title=El asado|accessdate=2012-02-25}}</ref>
|-
|[[Churrasco]]
|[[File:Churrasco 01.jpg|120px]]
|
|meat dish
|any cut of beef that is sliced slightly thin as a steak and grilled over hot coals or on a very hot skillet.
|-
|[[Humita]]
|[[File:Humitas en chala tipicas de Argentina8.JPG|120px]]
|Northwest
|main or side vegetable dish
|prepared with fresh [[maize|corn]], sautéed [[onions]] and some spices, depending on the region or taste. The dough is wrapped in corn [[husk]]s and boiled.
|-
|[[Locro]]
|[[File:Locro Stevage.jpg|120px]]
|Northwest
|stew
|a stew of squash, meat, and hominy
|-
|[[Matambre]]
|[[File:Matambre3.jpg|120px]]
|Pampas
|roulade
|a [[roulade]] of flank steak and vegetables usually cut in thick slices and served cold.<ref name="argentinacooks">{{cite book |last=Lomax Brooks|first=Shirley|year=2003|title=Argentina Cooks!: Treasured Recipes from the Nine Regions of Argentina|url=http://books.google.com.ar/books?id=iJptJLnzIVAC&printsec=frontcover&hl=es#v=onepage&q&f=false|location= |publisher=Hippocrene Books|pages= |isbn=978-0781809979|accessdate=19 March 2014}}</ref>
|-
|[[Milanesa]]s
|[[File:Milanesa, comida.JPG|120px]]
|Pampas
|meat dish
|a thin, breaded and deep fried or baked slice of beef, chicken, or sometimes pork, and even eggplants or soy.
|-
|Pascualina
|[[File:Pascualina 2.jpg|120px]]
|Pampas
|savoury pie
|a spinach and/or [[chard]] pie very similar to the Greek ''[[spanakopita]]''
|-
|[[Polenta]]
|[[File:Argentine organic polenta.jpg|120px]]
|Pampas
|porridge
|[[cornmeal]] boiled into a porridge, usually served with cheese and sometimes [[tomato sauce]]
|-
|[[Vitello tonnato|Vitel toné]]
|[[File:Vitello tonnato.jpg|120px]]
|
|meat dish
|cold, sliced [[veal]] covered with a creamy, mayonnaise-like sauce that has been flavored with [[tuna]]. It is considered a traditional [[Christmas dish]].<ref>{{cite web |url=http://saborgourmet.com/receta-del-vitel-thone-de-argentina/ |title=Receta del Vitel Thoné de Argentina |language=Spanish |last1= |first1= |last2= |first2= |date=November 9, 2011 |work= |publisher=SaborGourmet.com |accessdate=25 December 2012}}</ref><ref>{{cite web |url=http://edant.clarin.com/suplementos/ollas/2005/06/16/o-00202.htm |title=Vitel toné |language=Spanish |last1= |first1= |last2= |first2= |date=June 16, 2005 |work= |publisher=Clarín.com |accessdate=25 December 2012}}</ref>
|}

==See also==
* [[List of cuisines]]
{{portal bar|Food|Argentina|Lists}}

== References ==
{{reflist}}
{{Lists of prepared foods}}

{{Commons category|Cuisine of Argentina}}

[[Category:Argentine cuisine| ]]
[[Category:Lists of foods|Argentina]]

Revision as of 02:47, 29 October 2014

Part of a series on
Argentine cuisine
Regional cuisines
Ingredients and types of food
See also

This is a list of dishes found in Argentine Cuisine.

Dishes

Appetizers/starters

Name Image Region Type Description
Chipá Northeast snack small, baked, cheese-flavored rolls made with yucca. The use of yucca to make bread and cakes is traditional to the Guaraní people.[1]
Empanadas 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.
Deviled eggs
Huevos rellenos 		appetizer 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
Picada appetizer an ensemble of plates containing cubes of cheese, pieces of salame, olives in brine, french fries, peanuts, etc.

Main dishes

Name Image Region Type Description
Asado Pampas meat dish a range of barbecue techniques usually consisting of beef alongside various other meats, which are cooked on a grill, called a parrilla,[citation needed] or open fire. It is considered a national dish.[2]
Churrasco meat dish any cut of beef that is sliced slightly thin as a steak and grilled over hot coals or on a very hot skillet.
Humita Northwest 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.
Locro Northwest stew a stew of squash, meat, and hominy
Matambre Pampas roulade a roulade of flank steak and vegetables usually cut in thick slices and served cold.[3]
Milanesas Pampas meat dish a thin, breaded and deep fried or baked slice of beef, chicken, or sometimes pork, and even eggplants or soy.
Pascualina Pampas savoury pie a spinach and/or chard pie very similar to the Greek spanakopita
Polenta Pampas porridge cornmeal boiled into a porridge, usually served with cheese and sometimes tomato sauce
Vitel toné meat dish cold, sliced 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

References

  1. ^ Lancio, María (2013). Authentic Argentine Cuisine. Ediciones LEA. ASIN B00HWBT1CS. Retrieved 19 March 2014.
  2. ^ "El asado". Retrieved 2012-02-25.
  3. ^ Lomax Brooks, Shirley (2003). Argentina Cooks!: Treasured Recipes from the Nine Regions of Argentina. Hippocrene Books. ISBN 978-0781809979. Retrieved 19 March 2014.
  4. ^ "Receta del Vitel Thoné de Argentina" (in Spanish). SaborGourmet.com. November 9, 2011. Retrieved 25 December 2012.
  5. ^ "Vitel toné" (in Spanish). Clarín.com. June 16, 2005. Retrieved 25 December 2012.
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