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 Argentina is world-wide well-known by its meat, but that one is not the only specialty of the country. Next we will expose the most interesting options to discover. Let us clarify that in Argentina, unlike other countries, the schedules of the meals are highly variable: the normal thing is to have lunch to the one of the noon and to have supper at night to nine, but nothing prevents that it lunches to three and average and is had supper at night to twelve.
Roasted: although this food is not of Argentine origin, yes is it its form of preparation: the salty one of the meat, the type of fire with vegetal coal, the variation of temperature and chimichurri (preparation that is added to him to the meat). The typical asado argentino begins to use with garlic sausages, sausage barbecuer and blood sausages and accompanies it with chipses to the Provençal one and salad. Soon achuras use: molleja, chinchulín, kidney and fat gut. Finally, the meat in its different cuts arrives: first strip of roasted and soon the emptiness, with possibility of a cut more. Some times chicken although without replacing to the meat eats.
Charqui: word derived from quechua that it means "dry". It is a strip of meat exposed to the sun during several days so that it is dried. It was the food of the gaucho because this one had to walk several days and needed to load with food that does not rot.
Locro: he is one of the plates most characteristic of the Argentina food. Locro is a stew that prepares with wheat or ground maize, garlic sausage, porotos, zapallo, sweet potato and meat of pig. Before serving it one adds a preparation of onion, tomato, sharp red pepper and pimentón to him that a special touch gives him. This stew eats in all Argentina.
Empanadas: they consist of a cover that surrounds the filling. They cook to the furnace or they are fritan. The classic empanadas ones are of meat, although they are of most common those of jamón and cheese, vegetable, chicken and choclo. Each province has its particular way to prepare them. It jumps: with Popes, onion of verdeo, raisins of grape, egg and olives. Tucumán: they take control fried of onion of verdeo and white onion, egg and raisins. Cordova: with Popes, morrones, olives, raisins of grape, egg and with sugar. Catamarca: with Popes, raisins of grape, olives (, generally green) and garlic.
Humita in chala: it is a thick sauce with choclo, tomato, milk, red pepper, onion and pimentón that is placed within the leaf of chala. Soon the leaves with threads of chala are tied forming a package that cooks in salt water.
In Argentina it is very common to finish the meals with a dessert. He is not nothing rare that this one is frozen or flan, but we will take care here of traditional desserts of the country.
Watchman: fresh and sweet cheese combination of sweet potato. The candy can have chocolate.
Alfajores: two stuffed covers of mass with candy of milk or candy of fruit and chocolate covers or sweetened bath white. The milk candy consists of the slow baking of the sugar and milk until they arrive at the wished consistency.
Pastelitos: stuffed hojaldrada mass of quince.
Chipá: bread with cheese and flour of mandioca.
Finally, to finish the culinario route by Argentina, we cannot forget to us the wine. The wine is the typical drink that accompanies the meals by this country. The Argentine wines are considered of best of the world along with the French. Most exclusive and wished they are the originating ones of the vineyards of Mendoza. In this Andean province they are made "wine tour" that consists of crossing the best warehouses mendocinas and tasting their delicious products.
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