From empanadas to churrasco, and everything in between, there is no shortage of Argentinian dishes to tempt even the most fickle of palates. With so many cultures having made their home in this South American country, the culinary flavors are sure to be distinct.
Empenadas
Empanadas are half-moon-shaped pastries ususally filled with meat, vegetables, cheese or fruit. The outer shell of the empanada is made from a flour and egg-based dough, which is stuffed with the a filling and then baked. The name empanada is derived from the verb “empanar,” which means to wrap or coat in bread.
Churrasco (Asado)
Churrasco (also known as asado) is a form of grilled or barbecued meat, most often cuts of skirt steak. The beef is usually boneless and served in thin slices after being grilled over hot coals or on a skillet. There are several ways of marinating Churrasco-style beef.
Chimichurri, an herb-based marinade with garlic and pepper undertones, is quite popular within Argentinian households. Other flavorings for churrasco-style beef include cumin, paprika, cilantro and bell pepper.
Ceviche
A ceviche is a popular side dish throughout Argentina. In fact, there are establishments dedicated to ceviche, known as “cevicherias.” This dish has been prepared throughout much of Latin America, as far back as Inca society.
The dish we know today is served refrigerated and contains, among other things, chopped tomatoes, onion, garlic and peppers in a tomato ketchup-type sauce. A popular variety of ceviche is prepared with chopped bay or sea scallops. Many different types of seafood work well in a ceviche, such as shrimp, sea bass or flounder.