I am by no means attempting to give a comprehensive overview of Argentinian gastronomy. That would require its own book. Our destination was the mountain tops, not the culinary heights. So in this short article, I have only stuck to what we found along the way, what we managed to taste in a few short weeks. In short, all the food was excellent, and we were not disappointed once.
Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.In the Northwest of Argentina, humitas are prepared with fresh corn, sautéed onions, pumpkin, and some spices.Tortilla de papas In a nutshell, it’s an omelette with potatoes. Although subjective, the best! Lama stewArgentine-style pizzaBife de lomoLomo a la pimientaProvoleta: grilled Provolone cheeseNatural lemonade is so good that I can consume it indefinitelyThe name empanada comes from the Spanish empanar (to bread, i.e., to coat with bread) and translates as “breaded,” that is, wrapped or coated in breadChicken, beef, and cheese empanadas. Subjective, but cheese wins.Franco is buying us empanadas on the streetOn the hike, we ate “red covered” cheese and “meat rolls.” In the circumstances, both were excellentIn Europe, Media Luna is known as a croissant. Typical breakfast foodSalads are widely availableItalian-Style Milanesa Napolitana is a typical dishLomo is a king here
