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Another feature of Argentine cuisine is the preparation of homemade food such as French fries, patties, and pasta to celebrate a special occasion, to meet friends, or to honour someone. Homemade food is also seen as a way to show affection. [3] Argentine restaurants include a great variety of cuisines, prices, and flavours. [3]
A common Argentine breakfast dish consisting of fried julienne potatoes, eggs, cheese and vegetables. [5] Sorrentinos: pasta A type of ravioli created by immigrants from Sorrento, Italy 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 ...
1.25 Argentine pesos from producers per killed animal; 0.55 Argentine pesos from packers per packed animal; This adds up to 1.80 Argentine pesos per slaughtered animal. At a killing rate of 13 million animals per year, it totals 23,400,000 Argentine pesos. This is a budget of around €6,325,000 per year (March 28, 2006).
In 1931, renown Afro-Argentine chef Antonio Gonzaga published Argentina's first cookbook, El cocinero práctico argentino ("The Practical Argentine Cookbook"), credited as the first cookbook in Argentina. The book detailed traditional Argentine cuisine with painstaking effort, chronicling over 300 recipes.
Lemos, 42, is a seasonal worker from northern Argentina. Six months a year, she harvests yerba, the leaves of a native South American shrub that are the basis of Argentina’s national beverage, mate.
A popular cake that is the Argentine variant of the French pastry mille-feuille. [3] It consists of various layers of puff pastry alternating with layers of dulce de leche and a top glazed with meringue. Rogel is considered a classic, and a wedding cake favourite. [4] Tortas fritas Flour, animal fat, eggs, water, oil Fried dough dusted with ...
Another determining factor in Argentine cuisine is that Argentina is one of the world's major food producers. It is a major producer of meat (especially beef), wheat, corn, milk, beans, and since the 1970s, soybeans. Given the country's vast production of beef, red meat is an especially common part of the Argentine diet.
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