Where Is Beef Pork and Corn Prevalent in the Us

Culinary traditions of Argentina

Typical Argentine asado (grill).

Argentine cuisine is described as a cultural blending of Mediterranean influences brought by the Castilian during the colonial menses and, subsequently, by Italian and Spanish immigrants to Argentina during 19th and 20th centuries, with influences from a further cultural blending of criollos (due to Spanish colonizers) with the Indigenous peoples of Argentina (such every bit mate and humitas).

Argentine annual consumption of beef has averaged 100 kg (220 lbs) per capita,^[1] approaching 180 kg (396 lbs) per capita during the 19th century; consumption averaged 67.vii kg (149 lbs) in 2007.^[2]

Beyond asado (the Argentine charcoal-broil), no other dish more than genuinely matches the national identity. Nevertheless, the state'due south vast area, and its cultural multifariousness, have led to a local cuisine of various dishes.^{[three] [4]}

The great immigratory waves consequently imprinted a large influence in the Argentine cuisine, later all Argentine republic was the 2nd country in the world with the most immigrants with 6.6 meg, only 2d to the United states with 27 million, and alee of other immigratory receptor countries such as Canada, Brazil, Australia, etc.^{[5] [6]}

Argentine people accept a reputation for their dear of eating.^[iii] Social gatherings are normally centred on sharing a repast. Invitations to have dinner at domicile are more often than not viewed every bit a symbol of friendship, warmth, and integration. Sun family tiffin is considered the near significant meal of the calendar week, whose highlights oftentimes include asado or pasta.^[3]

Another characteristic of Argentine cuisine is the training of bootleg nutrient such every bit french fries, patties, and pasta to celebrate a special occasion, to meet friends, or to honour someone. Homemade food is also seen equally a manner to testify amore.^[3]

Argentine restaurants include a slap-up variety of cuisines, prices, and flavours.^[3] Large cities tend to host everything from high-finish international cuisine, to bodegones (inexpensive traditional hidden taverns), less fashionable restaurants, and confined and canteens offering a range of dishes at affordable prices.^[3]

History [edit]

Amerindians lived in Argentina thousands of years before European explorers arrived. Members of an Indian tribe in the northern role of Argentine republic were farmers who grew squash, melons, and sweet potatoes. Spanish settlers came to Argentine republic in 1536.

Between 1853 and 1955, 6.six  million immigrants came to live in Argentina from diverse sources such equally Europe, the Near and Middle East, Russia and Japan, contributing to the development of Argentine cuisine and making Argentina the country with near immigrants only 2nd to the United States.^{[v] [half dozen]}

Well-nigh immigrants were from Italy and Espana. The Italians introduced pizza, too equally a variety of pasta dishes, including spaghetti and lasagna. British, German, Jewish, and other immigrants also settled in Argentine republic, all bringing their styles of cooking and favourite foods with them. The British brought tea, starting the tradition of teatime. All of these cultures influenced the dishes of Argentina.^[vii]

Typical foods [edit]

Dulce de leche, a pop national spread used to fill cakes and pancakes, eaten over toast, and as an water ice-cream flavour

Virtually regions of Argentina are known for their beefiness-oriented diet. Grilled meat from the asado (barbecue) is a staple, with steak and beefiness ribs specially mutual. The term asado itself refers to long strips of flank-cut beef ribs.

Popular items such as chorizo (pork sausage), morcilla (blood sausage), chinchulines (chitterlings), mollejas (sweetbread), and other parts of the creature are also enjoyed.

In Patagonia, however, lamb and chivito (goat) are eaten more frequently than beef. Whole lambs and goats are traditionally cooked over an open up fire in a technique known as asado a la estaca.

The almost common additive for Asado is chimichurri, a sauce of herbs, garlic and vinegar. Different other preparations, Argentines do not include chilli in their version of chimichurri, but it does include a withal-spicy, but milder form of red pepper, ají molido.

Breaded and fried meats (milanesas) are used as snacks, in sandwiches, or eaten warm with mashed potatoes, purée. Empanadas, small pastries of meat, cheese, sweet corn, and many other fillings, are a common sight at parties and picnics, or as starters to a meal. A variation, the empanada gallega (Galician empanada), is a big, round meat pie fabricated most unremarkably with tuna and mackerel (caballa in Spanish).

Vegetables and salads are also eaten by Argentines; tomatoes, onions, lettuce, eggplants, squashes, and zucchini are common side dishes.

Italian staples, such as pizza and pasta, are eaten equally commonly as beef. Fideos (noodles), tallarines (fettuccine and tagliatelle), ñoquis (gnocchi) are traditionally served on the 29th day of the month, ravioles, and canelones (cannelloni) can exist bought freshly made in many establishments in the larger cities. Italian-style ice cream is served in big parlours and fifty-fifty drive-through businesses. Other Italian staples are polenta, tarta pascualina, and pastafrola.

In Chubut, the Welsh community is known for its teahouses, offering scones and torta galesa, which is rather similar torta negra.

Sandwiches de miga are delicate sandwiches fabricated with crustless buttered English breadstuff, very thinly sliced cured meat, cheese, and lettuce. They are often purchased from entrepreneurial habitation cooks and may be eaten for a calorie-free evening meal.

A sweet paste, dulce de leche is another treasured national food, used to fill cakes and pancakes, spread over toasted bread for breakfast, or served with ice cream. Alfajores are shortbread cookies sandwiched together with chocolate and dulce de leche or a fruit paste. The "policeman's" or "truck driver's" sweetness is cheese with quince paste or dulce de membrillo. Dulce de batata is made of sugariness potato/yam: this with cheese is the Martín Fierro's sweet. Apples, pears, peaches, kiwifruits, avocados, and plums are major exports.

A traditional drink of Argentina is an infusion called mate (in Castilian, mate, with the accent on the first syllable [MAH-teh]). The name comes from the hollow gourd from which it is traditionally drunk.

The mate (gourd) or other small cup is filled nearly 3-quarters total with yerba mate, the dried leaves and twigs of the Ilex paraguariensis. The drink, which is rather bitter, is sipped through a metal or cane straw called a bombilla. Mate tin can be sweetened with sugar, or flavoured with effluvious herbs or dried orange pare.

Hot but not boiling water is poured into the gourd, boozer, then the mate is refilled. The mate is nearly full of leaves, so each refill just makes a small drink, but many refills are possible before the yerba is spent. In small gatherings it is traditional for 1 mate to be passed from person to person, filled by whoever has the kettle. It is customary non to thank the refiller routinely; a final gracias (give thanks you) implies that the drinker has had enough.^[eight]

Drinking mate together is an of import social ritual. Mate cocido is the same leaf, which rather than brewed is boiled and served, like tea, with milk and sugar to taste.

Other typical drinks include vino (sometimes with soda water added); tea and coffee are every bit important. Quilmes is the national make of pale lager, named after the boondocks of Quilmes, Buenos Aires, where it was first produced.

Ingredients [edit]

Argentine cuisine uses locally-grown cereals, grains, oil seeds, fruits and vegetables, as well as meat.

Meat products have been dominant in the country since the 16th century.^[9] The country is regarded equally a major beef, pork and poultry producing and consuming country. Certain areas such as those located in the south are commonly engaged in activities involving sheep and lamb convenance, and shellfish, crustaceans, molluscs and salmonides line-fishing.

The vast breeding activity involving any type of cattle has given rise to a highly developed dairy industry that includes products like cow, sheep and camelide, dulce de leche and yogurts. Some of the cheeses from Argentina are reggianito, sardo, provoleta and cremoso. Argentine republic can as well exist conceived as a great industry engaged in the product of stale fruits, olives, all types of oils and spices.^[3]

In the Mesopotamia region, river fish such as silverside, surubi, dorado or boga are common.^[3]

Regional differences [edit]

Argentine cuisine is heavily influenced past its European roots and has regional variations. Asado, dulce de leche, empanadas, and yerba mate are found throughout Argentina. In many parts of the country, food is prepared differently and unlike kinds of foods are made; this includes to a smaller caste food from pre-Columbian times, as in the Northwest.

Central region and la Pampa [edit]

Typical pizzeria from Buenos Aires.

For long periods, urban areas such as Buenos Aires, Rosario, and Córdoba welcomed European immigrants, including, higher up all, those of Italian and Spanish descent. Nonetheless, there was also a migratory catamenia of German, Swiss, and Middle-Eastern immigrants arriving in Argentina. Amongst the countless changes this melting pot brought was the enrichment of culinary fine art. Dishes such as pasta, pizza, pucheros (stews), croquetas (fritters), sauces, embutidos (sausages), and chicken and meat courses brought a wider scope of options to daily menus. Furthermore, the bread-making, dessert, pastry, and dairy industries have achieved considerable evolution in this region.

The above-mentioned dishes take adult a distinctively Argentine nuance. That is why, for example, Argentine pasta includes a wide variety of dishes ranging from spaghetti, fusiles (fusilli), ñoquis (gnocchi), ravioli, cintas (pasta ribbons), and lasagne to the Argentine-made sorrentinos, agnolottis (agnolotti), canelones (cannelloni), and fetuchines (fettuccine).

Pizza—fabricated with very sparse, and sometimes thick, loftier-rising doughs, with or without cheese, cooked in the oven or a la piedra (on a stone oven), and stuffed with numerous ingredients—is a dish which can be found in nearly every corner of the country. Buenos Aires, Rosario, and Córdoba too serve it with fainá, which is a chick pea-flour dough placed over the piece of pizza. People say that what makes Argentine pizza unique is the blending of Italian and Castilian cultures. At the turn of the 19th century, immigrants from Naples and Genoa opened the starting time pizza bars, though Spanish residents afterwards endemic almost of the pizza businesses.

Bread products are consumed all effectually the country. The deeply rooted bread, pastry, and dessert-making tradition derive from blending the to a higher place nationalities' products. Bakeries sell not only a wide scope of bread, cookies, and cakes, but also pastries. The latter resembles a sort of roll pastry whose principal dough ingredient is either butter or fat and which may be elementary or stuffed with dulce de leche, milk, jam, crema pastel, or quince or apple tree jelly, among other fillings. The nigh pop type of pastry is said to be that of medialunas (singular: medialuna, literally one-half-moon, that is to say, crescent), based upon French croissants. Furthermore, sandwiches de miga are another type of staff of life products; they are made only with sparse layers of white bread (by and large referred to equally crustless bread) and stuffed with food items ranging from ham and cheese to other more than sophisticated combinations such as raw ham, tomatoes, olives, hard-boiled eggs, tuna, lettuce, ruby-red pepper, and the similar.

Desserts and sweets are normally stuffed or covered with dulce de leche. The latter can exist eaten solitary or on pinnacle of cakes, alfajores, panqueques (crepes), and pastries, or equally a topping spread over flan de leche. Chantilly cream is widely consumed and used in preparing sweets and desserts. Additionally, cakes, sponge cakes, and puddings are very popular dishes. Italian ice-creams in this region too accomplished a significant degree of development by calculation local flavours that somehow preserved the local spirit involved in their preparation.

Although Asado is eaten all over the country, its origin may exist traced back to the Pampas. It entails manifold types of meat, which are generally eaten as follows: achuras (offal, or the cow's inner parts), morcilla (blood sausage), and sometimes also a provoleta (a slice of provolone cheese cooked on the grill with oregano) are eaten beginning. And so comes the choripán (a kind of spiced sausage made with pork or lamb and placed between 2 slices of bread), and lastly meat such as asado de tira, vacío (flank steak), lomo (tenderloin), colita de cuadril (rump), matambre (rolled stuffed steak cut into slices and served cold), entraña (hanger steak); the listing is never-ending. Information technology is quite common to swallow and enjoy a dish known as cabrito al asador (roast kid or goat) in the province of Córdoba.

Northwest and Cuyo [edit]

A bowl of Locro stew, a traditional standby in northwestern Argentina.

This region is regarded every bit perhaps the one most influenced by Native Americans, and its foods are closely linked to the Andean-Incan tradition. When preparing regional dishes, potatoes and corn or wheat are virtually e'er used, including quinoa (a cereal typically used in Incan cuisine), peppers, squashes and tomatoes. The nearly historic dishes are humita and tamal, in which the corn husk is blimp with the corn filling itself, seasonings or meat.

This region is the about suitable to taste empanadas, specially those stuffed with meat and offering different types of tempting varieties such equally the meat empanada, salteña too filled with potatoes, or the empanada tucumana, which is blimp with matambre and cut with a knife, or empanadas made with cheese. Empanadas are private-sized and closed savoury pastries which may be fried or baked in the oven and are generally eaten with the hands.

Stews such as locro, carbonada, pollo al disco, and cazuelas (casseroles) are too typical dishes characterizing this region, which also include pumpkin or potato pudding stuffed with meat.

Mesopotamia [edit]

The humid and verdant surface area of north-eastward Argentina known equally Mesopotamia, comprising the provinces of Corrientes, Misiones and Entre Ríos is another surface area influenced by Native Americans, particularly by the Guaraní tribe. Abounding in rivers and shores, it offers a wide diversity of fish species, such every bit dorado, pacú, surubi, boga and silverside.

Widely grown in this area, cassava is typically included in the region's dishes, as are other components of meals, such as the chipá (cassava and cheese bread). Even so, in this area Cassava is cooked alone too, boiled or fried, often every bit a side dish for Asado and empanadas. Every bit well, mbeyú, chipá avatí, sopa paraguaya, sopa correntina, chipa solo or chipá con carne, el quibebé, el borí borí, chipá guasú o pastel de choclo, mbaipy, chipá mbocá o chipá caburé and another similar meals that have every bit basis:manioc, corn, cheese and, sometimes, some meat.. Chipá from Cassava is often eaten during breakfast with yerba mate, prepared with hot water, or with café con leche. Sopa Paraguaya and pastel/Carta de Choclo are eaten for luncheon or dinner. As regards products made with carbohydrate, Papaya (mamón in Argentine Spanish) jam is typical of the north of this region.

The principal product of this region is certainly yerba mate. Consumed countrywide, this product features a peculiarity of its own in this area: information technology is not only prepared with hot water but, driven by the region's high temperatures, it is common to see information technology prepared with cold water too, in which case the drink is known as tereré.

Patagonia [edit]

Foods produced in the large southern region of Patagonia include fish and seafood from the sea and rivers and the products of the sheep are widely farmed there.

Marine species such every bit salmon, spider crabs, squid and other shellfish and molluscs may be caught in the Atlantic Ocean. There are trout in the rivers.

The many berries grown in the surface area include cherries, bilberries, strawberries, rosa mosqueta and elders, which are made into jams.

The Northern and Central European settlements in this region have built upwards large-scale production of chocolate and its by-products. Viennese and German cuisine and pastries are too typically associated with this region.

Mutton and lamb, together with wild boar and venison tend to brand up the region's meat-based dishes. Also typical of the southern region are smoked products, including salmon, stag, wild boar, and pheasant.

Patagonia has been profoundly influenced by the tribes living there since long before Europeans arrived, in detail, the Mapuches and the Araucanos. A typical dish prepared by the latter is the curanto (a term meaning "hot rock"). Its training involves making a burn in a hole about 150  cm deep in the basis, and heating stones in it. A bed of nalca or maqui leaves is bundled on top of the stones, and ingredients are added in turn on top. Ingredients vary, but may include beefiness, lamb, pork, craven, Argentine chorizos (pork sausages), potatoes, sweet potatoes, apples and holed squashes filled with cheese, foam and peas. The food is covered with leaves and clammy pieces of textile to proceed the estrus in, and covered with enough of soil.

Alcoholic beverages [edit]

Glasses of Argentine blood-red (left) and white (right) wine.

Though vino (wine) has traditionally been the nearly popular alcoholic drink in Argentina, beer (cerveza; the Italian birra is frequently used) in recent decades has competed with vino in popularity. Breweries appeared in Argentina at the end of the 1860s, started past Alsatian colonists. The first were nearly all in the downtown of Buenos Aires (el égido de la Ciudad Autónoma de Buenos Aires), and soon Polish brewers began industrial product of beer: San Carlos in the province of Santa Fe, Río Segundo and Córdoba in the province of Córdoba, Quilmes and Llavallol on the outskirts of La Plata (in Buenos Aires Province), San Miguel de Tucumán in the province of Tucumán and on the outskirts of the cities of Mendoza and Salta.

The local consumption of beer has risen dramatically in the last generation: Argentines consumed 233 one thousand thousand litres in 1980 and one.57 billion in 2007 (twoscore litres per capita).^[ten] Outpacing that of vino since 2001, the growing production and consumption of beer have supported the being of related events, for example, beer festivals called Oktoberfests or "Fiestas de la Cerveza" in locations that have a significant German population (Villa Full general Belgrano in Córdoba, San Carlos and Esperanza in the province of Santa Iron, etc.). Such celebrations copy, in an Argentine manner, Munich's Oktoberfest, and similarly are tourist attractions. However, the presence of a vigorous population of Celtic lineage, principally of Irish origin, has supported the cosmos of other celebrations of beer, often for marketing purposes, such as Saint Patrick's Solar day (Día de San Patricio), patron of Ireland, which is historic with abundant libations.

The consumption of alcoholic beverages in Argentina is like to that of the United States and somewhat lower than the Western European average.^[11] Argentines relish a variety of alcoholic beverages and Argentine republic can boast a varied assortment of elaboraciones, whether industrial or artisanal. Too beer and wine, Argentines frequently drink cider (here again, the heritage comes from Spain and Italia, more precisely from Asturias and Campania). Cider is the near popular drinkable of the middle and lowers economical classes at Christmas and New year (the upper classes proverbially preferring to gloat with locally produced champagne, although real quondam-line "creole" aristocrats volition still potable cider, which is much more traditional).

Other widely consumed spirits are aguardiente (firewater) made from sugar cane, known as caña quemada ("burnt cane") or, simply, 'caña' ("cane").^[12] A folkloric note about caña quemada: until 21 June information technology is traditional to drink caña quemada with ruda macho (a variant of common rue), it is supposed that this mixture prevents the flu and other illnesses. Caña competes, mainly in rural areas, with gin ("ginebra"—as in the Dutch kind of gin.)

The biting spirit Fernet, and particularly the Italian make Fernet-Branca, is highly popular in Argentine republic. (A study in 2017 found that Argentines consume more than than 75% of all fernet produced globally.)^[13] Fernet is most normally enjoyed as a mixed drinkable with Coca-Cola. Given Fernet'south qualities every bit a digestive help, information technology is a common choice for an later-dinner digestif.

There are many artisanally produced liqueurs (distilled, flavoured alcoholic beverages) in Argentine republic, for example, those flavoured with orange, egg, anise, coffee, cherry and, inevitably, dulce de leche. The Hesperidina is a blazon of liqueur made from orangish peels, invented in Argentina around 1890. One may also encounter chitronchelo or (in Italian) citronella, based on lemon. This drinkable arrived with immigrants from the Mezzogiorno and is produced both artisanally and industrially (for instance, at Mar del Plata).

Not-alcoholic specialties [edit]

Traditional serving of merienda in Café El Gato Negro, Buenos Aires. Medialunas (croissants), café en jarrito (a double espresso coffee) and a little glass of mineral h2o.

Argentines enjoy a wide variety of not-alcoholic infusions (although now and then both "families" are mixed; the yerbiao for instance, is mate mixed with caña or gin). Among these, mate has long been the most widely enjoyed; in 2006, over 700,000 metric tons were harvested in Argentine republic, mostly for domestic consumption. Mate is also i of the top exports from Argentina, every bit it is valued all over the globe.^[15]

The fact that mate is so prevalent in the Southern Cone, nevertheless, should not necessarily brand visitors recollect that other infusions are rare in the region; in Argentine republic especially, given the strong European cultural imprint, the consumption of java is very common (141 cups per capita, annually).^[fourteen] Chocolate infusions are too popular (the eating of chocolate is a Spanish influence, although the plant originated in Mesoamerica). This consumption grows during autumn and winter, or in the common cold regions of the state; there are two dates where consumption of chocolate infusions is traditional in the primary educational centres: 25 May and 9 July, that is, the 2 national dates of Argentina.

English cultural influence (reinforced at the end of the 19th century and the beginnings of the 20th by British contacts with the Far East) has as well made the consumption of tea very common.

Medicinal herbs are common in the whole land; among the most popular are: chamomile, lanceleaf, boldo, poleo, peperina, carqueja, thyme, canchalagua, rue (macho and hembra, that is, "male person" and "female person"), mallow, rosemary, passion bloom, bira bira, palán palán, muña muña, to mention simply the main ones. Many of these herbs are also used in apéritifs and bitters, whether alcoholic or not.

Popular curt-gild dishes [edit]

Bar Británico, Buenos Aires. These "bars" are typically more than alike to British "pubs" and are popular at lunchtime.

Common restoranes or restaurantes and rotiserias (grill restaurants) nearly anywhere in Argentina today serve (into the small hours) quickly prepared meals that in the class of the 20th century came to be known as minutas, "brusque-order dishes". Some of the dishes included in the category of minutas are milanesas, churrascos, bifes (beefsteaks), escalopes, tallarines, ravioles (ravioli), ñoquis (gnocchi), although some are very typical of locations that sell food: "bifes" and "milanesas" are served "a caballo" ("on horseback", with fried egg on acme), "milanesa completa" (a milanesa with 2 fried eggs and French chips), "revuelto Gramajo", "colchón de arvejas" (an omelette made with peas), "suprema de pollo" (chicken supreme, usually breaded equally a milanesa), matambres, "lengua a la vinagreta" (pickled tongue), and "sandwiches" (sandwiches de miga) are made with sliced white bread, rather than, say, rolls.

The most common sandwiches are those made of milanesa, baked ham and cheese, pan de miga, toast, pebetes, panchos (hot dogs), choripanes, morcipanes, etc.; from Montevideo comes a different species of sandwich called the chivito, even though it contains no caprine animal meat.

Picadas, which are consumed at domicile or in confined, cafés, "cafetines" and "bodegones" are besides popular; they consist of an ensemble of plates containing cubes of cheese (typically from Mar del Plata or Chubut), pieces of salame, olives in alkali, french fries, maníes (peanuts), etc.; picadas are eaten accompanied by an alcoholic beverage ("fernet", beer, vino with soda, to give some mutual examples).

The people of Argentine republic greatly enjoy helado (ice creams of Italian lineage or sorbets Spanish lineage). In Spanish colonial times a type of sorbet was made from hail or snow.^[16]

• 

  A picada, the Italian-influenced between-meals standby

Eating habits [edit]

Breakfast typically is small and consists of coffee (or mate) and pastry. In most parts of Argentina, lunch is the largest meal of the day. Excluding the largest cities, such as Buenos Aires, Rosario or Cordoba, nearly towns shut for lunchtime. This is when most people return home to savor a large meal and siesta. Traditional lunches in Argentine republic are long and well developed. Argentinians oft have a light evening snack (called a "merienda" – typically a coffee or mate and a pastry) and information technology is common to not consume dinner until 9 at night, or fifty-fifty after on weekends.

See also [edit]

• Cheese in Argentina
• Italian cuisine
• Castilian cuisine
• Uruguayan cuisine

References [edit]

1. ^ National Geographic Magazine. March 1958.
2. ^ [1] ^{[ dead link ]}
3. ^ ^{a b c d eastward f g h} "Argentina – Tourism – Gastronomy". 2 March 2012. Archived from the original on 23 March 2012. Retrieved 26 February 2016.
4. ^ "Cuisine of Argentina and Chile". About.com Travel . Retrieved 26 Feb 2016.
5. ^ ^{a b} (PDF). x June 2007 https://spider web.archive.org/web/20070610215422/http://www.cels.org.ar/Site_cels/publicaciones/informes_pdf/1998.Capitulo7.pdf. Archived from the original (PDF) on 10 June 2007. Retrieved 2 August 2017.
6. ^ ^{a b} (PDF). fourteen August 2011 https://spider web.archive.org/web/20110814202421/http://docentes.fe.unl.pt/~satpeg/PapersInova/Labor%20and%20Immigration%20in%20LA-2005.pdf. Archived from the original (PDF) on 14 August 2011. Retrieved ii August 2017.
7. ^ "Food in Argentina – Argentine Food, Argentine Cuisine – popular, dishes, history, primary, people, favorite, make, customs, fruits, land". Foodbycountry.com . Retrieved 2 August 2017.
8. ^ La Nación newspaper: ¿Se toma un mate? (Segunda Parte) Source for everything near mate, including last "gracias". (in Spanish)
9. ^ Edelstein, Sari (2010). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Diet Professionals. Jones & Bartlett Publishers. ISBN978-0763759650 . Retrieved 19 March 2014.
10. ^ "Programación Macroeconómica". Mecon.gov.ar. Archived from the original on 25 May 2015. Retrieved 26 February 2016.
11. ^ "Global Condition Study on Booze 2004" (PDF). Who.int . Retrieved 2 August 2017.
12. ^ Although "caña" in this sense is really derived from "cognac" and the term was traditionally used in old Argentina for any brandy, only peculiarly for peach brandy, caña de durazno.
13. ^ Lahrichi, Kamilia. "Argentine republic loves its Fernet, a biting Italian liquor". CNN . Retrieved 15 April 2020.
14. ^ ^{a b} "El negocio del café en la Argentine republic". Blog.federicosanchez.info . Retrieved 2 August 2017. ^{[ permanent dead link ]}
15. ^ "INDEC: Instituto nacional de estadistica y censos de la Republica Argentina". Indec.mecon.ar. Archived from the original on 21 February 2016. Retrieved 26 February 2016.
16. ^ Lucio 5 Mansilla: Mis Memorias

External links [edit]

• SaltShaker – Blog on Buenos Aires "nutrient, drink, and life".
• Pick Upwardly the Fork – Guide to Buenos Aires' food, restaurant and bar scene
• Argentina on ii steaks a twenty-four hour period

bittnerhous1956.blogspot.com

Source: https://en.wikipedia.org/wiki/Argentine_cuisine

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