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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 ...
Another traditional form to mainly roast the meat, used in Patagonia, is with the whole animal (especially lamb and pork) in a wood stick nailed in the ground and exposed to the heat of live coals, called asado al palo. The meat for an asado is not marinated, the only preparation being the application of salt before or during the cooking period ...
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 bread salad made from toasted or fried pieces of pita bread (khubz 'Arabi) combined with mixed greens and other vegetables. [13] Fiambre: Guatemala: Meat salad A traditional Guatemalan salad eaten on November 1 and 2, to celebrate the Day of the Dead (Día de los Difuntos) and the All Saints Day (Día de los Santos). It is a salad, served ...
Meat, especially beef, is a staple of the Paraguayan diet. This is reflected in the Asado, a series of barbecuing practices and the social event that are traditional to Argentina, Uruguay, and Paraguay. The cuisine of Paraguay includes unique dishes such as sopa paraguaya, kiveve prepared using a pumpkin, also known as "andai", or Chipa Guasú ...
A traditional dish consists of fried egg, mashed potatoes, avocado, salad, and slices of fried chorizo. In Argentina, [29] Uruguay, Bolivia, Peru, Colombia and Venezuela, chorizo is the name for any coarse meat sausage.
العربية; Azərbaycanca; Беларуская; Беларуская (тарашкевіца) Български; Català; Cebuano; Cymraeg; الدارجة
The book detailed traditional Argentine cuisine with painstaking effort, chronicling over 300 recipes. [ 4 ] [ 5 ] Gonzaga's unabashed focus on traditional Argentine cooking (specifically, that of the gauchos and the rural working class) is credited with popularizing asado in Buenos Aires and among the Argentine upper classes, who until then ...