List of Argentine dishes: Difference between revisions
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{{Expand list|date=December 2012}} |
{{Expand list|date=December 2012}} |
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===Appetizers/starters=== |
===Appetizers/starters=== |
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{| class="wikitable sortable" width="100%" |
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! style="width:110px;"|Name |
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! style="width:70px;"|Image |
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! style="width:140px;"|Region |
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! style="width:100px;"|Type |
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!Description |
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|[[Cheese bun|Chipá]] |
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|[[File:Chipá - 2.jpg|120px]] |
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|Northeast |
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|snack |
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|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> |
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|[[Empanada]]s |
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|[[File:Empanada - Stu Spivack.jpg|120px]] |
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|bread or pastry |
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| 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. |
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|[[Deviled egg]]s<br>''Huevos rellenos'' |
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|[[File:Deviled Eggs - 3-23-08.jpg|120px]] |
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|appetizer |
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| 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 |
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|''Picada'' |
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|[[File:Picadacordobesa.JPG|120px]] |
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|appetizer |
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| an ensemble of plates containing cubes of cheese, pieces of [[salame]], [[olive]]s in [[brine]], french fries, peanuts, etc. |
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|[[Choripán]] |
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|[[File:Sausages rolls chimichurri sauces.jpg|120px]] |
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|sandwich |
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|a sandwich made with [[chorizo]] or sausage between two halves of a small French loaf. It is sometimes topped with [[chimichurri]].<ref>{{Cite news|title = Mi Choripan: Argentinian street food in Yoyogi-Uehara|url = http://www.japantimes.co.jp/life/2015/07/31/food/mi-choripan-argentinian-street-food-in-yoyogi-uehara/|newspaper = The Japan Times Online|date = 2015-07-31|access-date = 2015-10-09|issn = 0447-5763|language = en|first = Robbie|last = Swinnerton}}</ref> |
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===Main dishes=== |
===Main dishes=== |
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{| class="wikitable sortable" width="100%" |
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=== Titties === |
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! style="width:110px;"|Name |
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! style="width:70px;"|Image |
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! style="width:140px;"|Region |
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! style="width:100px;"|Type |
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!Description |
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|[[Asado]] |
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|[[File:Preparing the Asado.jpg|120px]] |
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|Pampas |
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|meat dish |
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|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> |
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|[[Churrasco]] |
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|[[File:Churrasco 01.jpg|120px]] |
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|meat dish |
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|any cut of beef that is sliced slightly thin as a steak and grilled over hot coals or on a very hot skillet. |
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|[[Humita]] |
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|[[File:Humitas en chala tipicas de Argentina8.JPG|120px]] |
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|Northwest |
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|main or side vegetable dish |
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|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. |
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|[[Locro]] |
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|[[File:Locro Stevage.jpg|120px]] |
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|Northwest |
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|stew |
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|a stew of squash, meat, and hominy |
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|[[Matambre]] |
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|[[File:Matambre3.jpg|120px]] |
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|Pampas |
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|roulade |
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|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> |
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|[[Milanesa]]s |
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|[[File:Milanesa, comida.JPG|120px]] |
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|Pampas |
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|meat dish |
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|a thin, breaded and deep fried or baked slice of beef, chicken, or sometimes pork, and even eggplants or soy. |
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|Pascualina |
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|[[File:Pascualina 2.jpg|120px]] |
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|Pampas |
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|savoury pie |
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|a spinach and/or [[chard]] pie very similar to the Greek ''[[spanakopita]]'' |
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|[[Polenta]] |
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|[[File:Argentine organic polenta.jpg|120px]] |
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|Pampas |
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|porridge |
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|[[cornmeal]] boiled into a porridge, usually served with cheese and sometimes [[tomato sauce]] |
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|[[Pollo al disco]] |
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|<!-- Deleted image removed: [[File:Pollo al disco steaming over white coals.jpg|120px]] --> |
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|Northwest |
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|stew |
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|a stew of chicken and vegetables cooked in a deep round dish over an open fire |
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|[[Vitello tonnato|Vitel toné]] |
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|[[File:Vitello tonnato.jpg|120px]] |
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|meat dish |
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|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> |
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=== Sauces === |
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{| class="wikitable" |
{| class="wikitable" |
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!Name |
!Name |
Revision as of 17:25, 29 August 2016
Part of a series on |
Argentine cuisine |
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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. | ||
Choripán | sandwich | a sandwich made with chorizo or sausage between two halves of a small French loaf. It is sometimes topped with chimichurri.[2] |
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.[3] | |
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.[4] | |
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 | |
Pollo al disco | Northwest | stew | a stew of chicken and vegetables cooked in a deep round dish over an open fire | |
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.[5][6] |
Sauces
Name | Image | Region | Type | Description |
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Chimichurri | Cold sauce | sauce used for grilled meat, and marinate fish, and other white meats. It contains: parsely, garlic, salt, peppercorn, chili pepper flakes, oregano, green onion, olive oil, vinegar, lemon juice (fresh) and water.[7] |
See also
References
Wikimedia Commons has media related to Cuisine of Argentina.
- ^ Lancio, María (2013). Authentic Argentine Cuisine. Ediciones LEA. ASIN B00HWBT1CS. Retrieved 19 March 2014.
- ^ Swinnerton, Robbie (2015-07-31). "Mi Choripan: Argentinian street food in Yoyogi-Uehara". The Japan Times Online. ISSN 0447-5763. Retrieved 2015-10-09.
- ^ "El asado". Retrieved 2012-02-25.
- ^ Lomax Brooks, Shirley (2003). Argentina Cooks!: Treasured Recipes from the Nine Regions of Argentina. Hippocrene Books. ISBN 978-0781809979. Retrieved 19 March 2014.
- ^ "Receta del Vitel Thoné de Argentina" (in Spanish). SaborGourmet.com. November 9, 2011. Retrieved 25 December 2012.
- ^ "Vitel toné" (in Spanish). Clarín.com. June 16, 2005. Retrieved 25 December 2012.
- ^ "Argentinean Chimichurri Sauce". USDA Mixing Bowl. Retrieved 2015-10-09.