The Major Influences on Argentine Cuisine
Unlike the rest of Latin American cuisine, Argentine cooking has the least influence from pre-Hispanic cultures that dominated America, prior to the arrival of the conquistadors. Of course, there are some exceptions; in northern Argentina, a strong imprint from Inca cuisine is still preserved in the most typical dishes.
Argentina possesses significant territorial expanse, most of which has been blessed by nature for cereal and livestock production. Cattle ranching spread across almost the entire territory, and today, cuts of beef are recognized worldwide. Argentine cuisine holds an almost unbeatable record: the highest beef consumption per capita. Currently, it is nearly 100 kg per year per person, although at the end of the 19th century, it was about 180 kg. The large production of wheat and corn has made these basic ingredients of Argentine cuisine; in fact, for many years, Argentina was called "the breadbasket of the world."
Since the first explorers settled along the Río de La Plata, Argentina has been incorporating various culinary customs, including a strong influence from African traditions brought by enslaved people. The absence of mining enterprises meant most slaves worked in domestic service, making it easier to incorporate their customs into Argentine cuisine.
Later, from the late 19th century onwards, the country received large waves of immigration from Europe and the Middle East. These diverse immigrant groups dispersed throughout the scarcely populated territory, gradually fusing their culinary traditions with local customs to create a unique gastronomy.
The Typical Dishes of Argentine Cuisine
Of course, Argentine cuisine has its "signature dish," regardless of the region in the country. We are talking about the iconic asado criollo. The criollo asado is characterized by the wide variety of cuts used and the care that the person in charge of grilling—known as the "parrillero"—devotes to each piece of meat, applying different grilling techniques. All of this makes a dish that, and this can be said with complete certainty, cannot be enjoyed in another country. The asado is one of those Argentine dishes that transcends gastronomy to become a "ritual"—gathering families, friends, acquaintances, and colleagues around a grill.
Locro is another iconic Argentine dish. This emblem of Argentine cuisine is based on white corn and pumpkin, combined with other ingredients forming a kind of "stew." Locro is a dish with a strong Spanish influence. There is almost a calendar for consuming locro in Argentina, as it is the dish highlighted on most national holidays. On days like the May Revolution, Independence Day, and Labour Day, Argentine families gather around a huge pot of steaming locro, accompanied by a delicious spicy sauce made with garlic and onion.
We must not forget this brief overview— which we will expand in these pages—about empanadas. This is another dish from Argentine cuisine with strong Spanish influence, yet Argentinians have skillfully adapted it to their customs. Every region of the country proudly showcases its own empanada recipe: some are very spicy, others very mild, some are sweet, others loaded with onions, juicy yet all featuring meat in their filling.
Lastly, we invoke the god of temptations to speak of the traditional dulce de leche, a product crafted since colonial times. Dulce de leche is enjoyed by the spoonful, spread on bread—and if served with butter... better! It is also the filling for traditional dulce de leche-filled cookies, alfajores. Not eating them is like denying oneself paradise.
From these pages, we are embarking on a journey—one that will take us to every corner of Argentina through its gastronomy. It will be a long trip filled with flavors and stories. Each of Argentine dishes has plenty to tell us and for us to enjoy, just by imagining them.
