Madeleine Hull
Argentina is known for its meat-oriented diet, with beef being central to Argentinean life. The country's cuisine is a blend of cultures, influenced by indigenous peoples, Mediterranean colonisers, and 19th- and 20th-century immigrants from Italy and Spain. While beef is a staple, other meats like lamb, goat, and pork are also consumed, along with poultry and meatless protein sources. The country's most iconic dish is asado, or barbecue, often served with chimichurri sauce. Pizza, pasta, empanadas, and milanesas are also popular, reflecting the country's diverse cultural influences. In terms of beverages, mate, an infusion made with yerba mate, is a traditional drink, along with coffee and chocolate infusions. Alcoholic beverages like beer, wine, and cider are also consumed, with consumption patterns varying across social classes.
| Characteristics | Values |
|---|---|
| Meat consumption | Beef is central to Argentinean life, with the country once having the highest beef consumption in the world. However, due to cost and health concerns, some Argentines have replaced beef with poultry, pork, or meatless protein sources. |
| Diet composition | The Argentine diet is characterized by high consumption of animal fats, sugar-sweetened beverages, meats or processed meats, pizza, empanadas, sweets, pastries, and low consumption of fruits and vegetables. |
| Alcoholic beverages | The consumption of alcoholic beverages in Argentina is similar to that of the United States and lower than the Western European average. Argentines drink beer, wine, and cider, with cider being the most popular beverage among the middle and lower economic classes during Christmas and New Year. |
| Non-alcoholic beverages | Mate, an infusion made from yerba mate, is the national drink of Argentina. Coffee is also widely consumed, with an annual per capita consumption of 141 cups. |
| Eating habits | Argentines typically have four meals per day. Dinner is usually eaten very late. In big cities like Buenos Aires, having food delivered at home is common, with a preference for ready-to-serve dishes and pre-cooked meals. |
| Social factors | There is a great disparity in eating habits between different social classes in Argentina, with specific consumption models established for each social class. |
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What You'll Learn
Meat, meat and more meat
Argentina is known for its meat-oriented diet, with beef being a central component. The country's vast plains make it an ideal location for cattle rearing, and the annual consumption of beef in Argentina averages 100 kg per person, with a historical high of 180 kg per person during the 19th century.
Steak is the most popular cut of beef, and it is often cooked using the traditional "asado" technique, a type of barbecue that involves cooking the meat slowly over an open flame or charcoal. Asado is not just a method of cooking but also a social event, bringing friends and family together. The gauchos, or cowboys, are in charge of the grill, seasoning the meat with sea salt and cooking it slowly over low heat.
The asado barbecue features a variety of meat cuts, including ribs, flank steak, and sausage. Other less desirable cuts of meat, such as offal, are also consumed. The meat is typically accompanied by chimichurri sauce, made from herbs, garlic, and vinegar, but without chilli. Breaded and fried meats, known as "milanesas," are also popular and are used as snacks, in sandwiches, or eaten with mashed potatoes.
In addition to beef, other meats such as chicken and pork are also consumed. Lamb and goat are more commonly eaten in Patagonia, where they are cooked over an open fire in a technique called "asado a la estaca."
The abundance of meat in the Argentine diet is not just a matter of taste but also cultural significance. Meat, especially steak, represents the country's history, its people, and their way of life. It is a symbol of Argentinian pride and a testament to their love for good food and company.
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The importance of mate
Mate, a traditional South American caffeine-rich infused herbal drink, is an important part of the culture in Argentina. It is made by soaking dried yerba mate leaves in hot water and is traditionally served in a small cup called a mate with a metal straw called a bombilla. The drink is sipped through the bombilla, which also functions as a sieve to block the chunky matter in the drink. Mate is typically consumed in small gatherings, with one mate being passed from person to person and filled by whoever has the kettle. It is also common to see a group of Argentines passing around a mate gourd, sharing it among friends and family.
Mate is deeply ingrained in Argentine culture and is considered a symbol of hospitality, friendship, and Argentine identity. It has been a part of Argentine culture for centuries and was declared the national infusion of Argentina in 2015. The act of sharing mate extends beyond family and friends, even to strangers. It is often used as a way to break the ice and establish a connection, promote teamwork and productivity, and build a sense of community and collaboration. Many companies in Argentina have incorporated mate breaks into their work culture, using it as a tool during brainstorming sessions or work meetings to create a relaxed and informal environment.
The consumption of mate is not just limited to Argentina, but is also popular in neighbouring countries such as Paraguay, Uruguay, Brazil, and Bolivia. It has also gained popularity in North America and Europe, particularly among health-conscious consumers seeking natural alternatives to coffee and energy drinks. Mate is valued for its high antioxidant content and energy-boosting properties, making it an appealing choice for those seeking natural and energizing beverages.
The preparation and consumption of mate involve a simple process, but the cultural importance of the mate ceremony goes beyond the preparation. It encompasses the social activity that fosters connections and relationships, bringing people together and serving as a way to connect individuals to their beliefs, traditions, and communities. Mate is always consumed with hot water, regardless of the weather, and is often shared among people from all walks of life in Argentina.
Mate has become a cultural bridge between Argentina and other countries, with its growing global popularity leading to an increase in availability and variety. It is a unique aspect of Argentine culture that visitors often experience when they come to the country, and it is considered a significant cultural experience to be shared and enjoyed.
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Pizza, pasta and other Italian imports
Argentina's cuisine is a melting pot of cultures and culinary traditions. The country's diet is heavily influenced by its indigenous people, Mediterranean settlers during the colonial period, and the mass immigration of Italians and Spanish people in the 19th and 20th centuries.
Italian immigrants have had a significant impact on Argentina's cuisine, with many Italian delicacies becoming mainstays in the country's culture. Approximately 60% of Argentinians today have Italian relatives, and Italians make up the biggest ethnic group in the country.
Pizza is one of the most notable Italian imports. "Argentine pizza" is consumed widely in the country's capital, where many pizzerias are owned by Italian descendants. This variety of pizza is characterised by its thicker dough base, often referred to as "half dough".
Pasta is another Italian staple that has become ever-present in Argentina's restaurants, especially in Buenos Aires. From decadent ravioli to spaghetti and gnocchi, pasta is often served with a variety of sauces, including the traditional red sauce or tuco with grated cheese. Argentinians also accompany their pasta with roast beef and grilled or creole sauce.
In addition to pizza and pasta, other Italian dishes have found a place in Argentina's culinary landscape. One such dish is polenta, a mixture of boiled corn flour with a texture similar to mashed potatoes. Polenta is a calorie-rich and vitamin B-filled dish, often eaten in cold climates and accompanied by tuco and grated cheese. The phrase "you have to have polenta" is commonly used in Argentina to convey strength and happiness.
Milanesa, another Italian import, is a popular Argentinian dish featuring thin slices of beef fried with breadcrumbs. It can also be made with breadcrumb-covered chicken or fish.
The Italian influence on Argentinian cuisine extends beyond these dishes, showcasing how the cultural exchange between the two countries has shaped Argentina's culinary identity.
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Alcoholic and non-alcoholic beverages
Argentina's beverage culture is a reflection of the country's rich cultural tapestry and social customs. From the communal rituals of sharing mate to the nationwide affection for fernet con coca, each beverage tells a story of heritage and community.
Non-alcoholic beverages
Mate, an infusion made from yerba mate leaves, is a traditional drink in Argentina. It is typically consumed from a hollow gourd or a small cup using a metal or cane straw called a bombilla. Mate can be sweetened with sugar or flavoured with aromatic herbs or dried orange peel. It is often shared among friends and family and is considered a symbol of hospitality and community.
Another non-alcoholic drink is the submarino, a reinvented hot chocolate drink. A thick piece of dark chocolate is submerged into a mug of hot milk, creating a sweet and indulgent treat. This drink is especially popular during the winter months.
Coffee is also widely consumed in Argentina, with cafe con leche (coffee with milk) being a popular choice for breakfast. The country's cafe culture reflects its European influence.
Alcoholic beverages
Argentina boasts a varied selection of alcoholic beverages, including beer, wine, and cider. Beer is the most consumed beverage in the country, with 41-45 litres consumed per person per year. The beer tradition in Argentina dates back to the 18th century when the first beer trader began operating in Buenos Aires.
Wine is also an important part of Argentina's beverage culture, with Malbec being the flagship variety. This full-bodied wine offers a range of aromatic profiles, including notes of cherries, strawberries, and black pepper. Bonarda is another popular red wine variety, known for its raspberry aromas and subtle aniseed notes.
Cider is a traditional beverage, especially during Christmas and New Year celebrations. It is typically enjoyed by the middle and lower economic classes, while the upper classes may prefer locally produced champagne.
Other notable alcoholic drinks include vermouth, a fortified wine flavoured with botanicals, and aguardiente, a spirit made from sugar cane. Chicha, a drink fermented from corn with origins in the indigenous population, is also consumed during festivals and rituals.
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Salads and vegetables
A popular salad in Argentina is Ensalada Rusa, or the "Russian" Salad, which is a creamy mixture of potatoes, mayonnaise, sweet carrots, and peas. Salads with fruit, such as green apples or beets, are also enjoyed. Salads are often served with toasted bread, or French bread, and sometimes a salad sandwich is made.
In addition to salads, grilled vegetables are a common side dish at the asado. Grilled bell peppers, zucchini, corn, and mandioca (also known as yuca or cassava) are popular. Mandioca is a starchy root vegetable that, when boiled and grilled, develops a crispy exterior and a creamy interior.
In big cities like Buenos Aires, there is a preference for ready-to-serve dishes, including Chinese vegetables sautéed with bamboo shoots and burdock. In recent years, there has been a growing demand for organic vegetables and wholemeal products among wealthier Argentinians.
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Frequently asked questions
The Argentinian diet is a blend of cultures, influenced by indigenous peoples, Spanish colonialists, and Italian immigrants. Beef is central to Argentinian cuisine, with the average Argentinian consuming 67.7 kg of beef per year. Other popular foods include pizza, pasta, empanadas, milanesas, and breaded and fried meats.
Argentinians are known for their love of meat, with the asado (barbecue) being a staple of Argentinian culture. They also have a unique drinking culture, with mate being the national drink. Mate is an infusion made from yerba mate, drunk from a gourd with a metal straw, and always served with hot water.
The Argentinian diet is similar to other Latin American diets but differs in its lack of seafood and spicy food. It has been influenced by European cultures, with a high consumption of coffee and chocolate infusions. The diet is generally characterized by high consumption of animal fats, sugar-sweetened beverages, meats, and processed meats, and low consumption of fruits and vegetables.
