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The Pampas (from the Quechua: pampa, meaning "plain"), also known as the Pampas Plain, are fertile South American low grasslands that cover more than 1,200,000 square kilometres (460,000 sq mi) and include the Argentine provinces of Buenos Aires, La Pampa, Santa Fe, Entre Ríos, and Córdoba; all of Uruguay; and Brazil's southernmost state, Rio Grande do Sul.
Pampas grass or pampas-grass or Pap's grass is a common name which may refer to any of several similar-looking, tall-growing species of grass: Species of Cortaderia including: Cortaderia selloana and its selected cultivars
The Semi-arid Pampas cover an area of 327,000 square kilometers (126,000 sq mi), including western Buenos Aires Province, southern Cordoba and San Luis Provinces and most of La Pampa Province. The area is, in all, home to no more than a million people, who generally enjoy some of the nation's lowest poverty rates.
Cortaderia selloana is a species of flowering plant in the family Poaceae. [1] It is referred to by the common name pampas grass, [2] and is native to southern South America, including the Pampas region after which it is named.
Cortaderia species are perennial grasses, characterised by robust culms and feathery inflorescent plumes held high above the foliage.Some species are relatively short, forming rounded hedgehog-like clumps less than 0.5 m tall, but many species, including Cortaderia selloana and Cortaderia jubata form wide tussocks, up to 4 m tall.
The Pampas meadowlark (Leistes defilippii) is a species of bird in the family Icteridae. It is found in Argentina , Brazil , and Uruguay . Its natural habitats are temperate shrubland , pampas grassland, subtropical or tropical dry lowland grassland , and pastureland.
Cortaderia jubata is a species of grass known by several common names, including purple pampas grass and Andean pampas grass. It is similar to its more widespread relative, the pampas grass C. selloana , but it can get quite a bit taller, approaching seven meters in height at maximum.
Typical Argentine asado (grill). Argentine cuisine is described as a blending of cultures, from the Indigenous peoples of Argentina who focused on ingredients such as humita, potatoes, cassava, peppers, tomatoes, beans, and yerba mate, to Mediterranean influences brought by the Spanish during the colonial period.