Introduction: Armenian rice pilaf, toasted first with broken vermicelli noodles in butter before being simmered in stock, is the standard accompaniment to nearly every main course in Armenian cuisine, from khorovats to khashlama. Cultural Background: Armenian rice pilaf, toasted first with broken vermicelli noodles in butter before being simmered in stock, is the standard accompaniment […]
Introduction: Tortas fritas are simple discs of fried dough, traditionally made on rainy days across Argentina – so strongly associated with wet weather that ‘día de tortas fritas’ (torta frita day) is a recognised cultural phrase. Cultural Background: Tortas fritas are simple discs of fried dough, traditionally made on rainy days across Argentina – so […]
Introduction: Grilled corn on the cob, finished with butter and crumbled cheese, is a simple side rooted in the Andean and northern Argentine tradition of maize cultivation, now a common addition to asados and street fairs across the country. Cultural Background: Grilled corn on the cob, finished with butter and crumbled cheese, is a simple […]
Introduction: Argentina’s version of shepherd’s pie, pastel de papa layers a seasoned beef picadillo with a smooth mashed potato topping, reflecting the strong British and Italian culinary influences on the country’s home cooking. Cultural Background: Argentina’s version of shepherd’s pie, pastel de papa layers a seasoned beef picadillo with a smooth mashed potato topping, reflecting […]
Introduction: Medialunas are Argentina’s answer to the croissant, brought by Spanish and Italian immigrants in the late 19th and early 20th centuries and adapted into a sweeter, softer pastry. Cultural Background: Medialunas are Argentina’s answer to the croissant, brought by Spanish and Italian immigrants in the late 19th and early 20th centuries and adapted into […]
Introduction: A creamy squash soup rooted in the indigenous use of native pumpkins and squashes long before European arrival, later enriched with cream and butter by Spanish and Italian settlers. Cultural Background: A creamy squash soup rooted in the indigenous use of native pumpkins and squashes long before European arrival, later enriched with cream and […]
Introduction: Chipá is a cheesy, chewy cassava-flour bread from Argentina’s northeastern Guaraní-influenced provinces, shared culturally with Paraguay. Cultural Background: Chipá is a cheesy, chewy cassava-flour bread from Argentina’s northeastern Guaraní-influenced provinces, shared culturally with Paraguay. Traditionally baked in clay ovens and sold by street vendors at bus stops and plazas, it is naturally gluten-free due […]
Introduction: Alfajores are two soft shortbread-like cookies sandwiching a thick layer of dulce de leche, often coated in chocolate or dusted with icing sugar. Cultural Background: Alfajores are two soft shortbread-like cookies sandwiching a thick layer of dulce de leche, often coated in chocolate or dusted with icing sugar. Descended from Moorish-Spanish sweets, they became […]
Introduction: Empanadas criollas trace back to Spanish colonial pastries adapted with local beef, cumin and chilli by Andean and Creole cooks in Salta and the northwest. Cultural Background: Empanadas criollas trace back to Spanish colonial pastries adapted with local beef, cumin and chilli by Andean and Creole cooks in Salta and the northwest. Hand-crimped and […]
Introduction: Pan dulce, Argentina’s take on Italian panettone, is a sweet, fruit-and-nut-studded bread that appears on every table at Christmas and New Year, brought over by Italian immigrants in the late 19th and early 20th centuries and now considered an essential part of the Argentine holiday table alongside cider and turrón. Cultural Background: Pan dulce, […]