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The history of Argentine cuisine is rich and diverse. As a land that has experienced extensive immigration through many years, the country has benefited from numerous food influences. The diverse climate in the region, ranging from subtropical to subpolar, has also helped to considerably broaden the set of ingredients readily available.
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]
The most prevalent dialect is Rioplatense, also known as "Argentine Spanish", whose speakers are located primarily in the basin of the Río de la Plata.Argentines are amongst the few Spanish-speaking countries (like Uruguay, Nicaragua, El Salvador, and Honduras) that almost universally use what is known as voseo – the use of the pronoun vos instead of tú (Spanish for "you").
Produced with the objective of responding to England's food market expansion during Britain's industrial revolution the Hereford is known for its high yield of beef. It was first introduced to Argentina in 1858, and is characterized by its juice and flavor consistency.
The pastries known as facturas are Germanic in origin: croissants, known as medialunas ("half-moons", from German "Halbmond"), are the most popular of these, and can be found in two varieties: butter- and lard-based. Also German in origin are the "Berliner" known as bolas de Fraile ("friar's balls"), and the rolls called piononos.
Still, the latest data show Argentines are this year eating beef at a rate of around 44 kilograms (97 lbs) per year, down sharply from more than 52 kg last year and as much as 100 kg a year in the ...
Catalina Cepernic's great-grandfather Jorge, a sheep-farm owner in Argentina's windswept Patagonia, was the first member of the family won over to the ideas of Juan Domingo Peron, the former ...
Name Image Region Type Description Chimichurri: Cold sauce sauce used for grilled meat, and marinate fish, and other white meats. It contains: parsley, garlic, salt, peppercorn, chili pepper flakes, oregano, green onion, olive oil, vinegar, lemon juice (fresh) and water.