Аргенціна
Argentine Cuisine
Інфармацыя ў гэтым раздзеле (выдзелена аранжавым колерам) паходзіць з Вікіпедыя.
Калі Вікіпедыя дала вам карысныя веды ў гэтым годзе, калі ласка, вярніце.
Аргентынская кухня is described as a blending of cultures, from the Indigenous peoples of Argentina who focused on ingredients such as гуміта, бульба, маніёк, peppers, tomatoes, фасолю, і Yerba Mate, Каб Міжземнае мора influences brought by the Spanish during the colonial period. This was complemented by the significant influx of італьянскі і Spanish immigrants to Argentina during the 19th and 20th centuries, who incorporated plenty of their food customs and dishes such as Піцы, pasta and Spanish tortillas.
Beef is a main part of the Argentine diet due to its vast production in the country’s plains. In fact, Argentine annual consumption of beef has averaged 100 kg (220 lb) per capita,[1] approaching 180 kg (400 lb) per capita during the 19th century; consumption averaged 67.7 kg (149 lb) in 2007.[2]
За смажанае (the Argentine барбекю), no other dish more genuinely matches the national identity. Nevertheless, the country’s vast area, and its cultural diversity, have led to a local cuisine of various dishes.[3][4]
Вялікія іміграцыйныя хвалі, такім чынам, аказалі вялікі ўплыў на аргентынскую кухню, у рэшце рэшт, Аргенціна была другой краінай у свеце па колькасці імігрантаў з 6.6 мільёна, саступаючы толькі Злучаным Штатам з 27 мільёнамі, і апярэджваючы іншыя краіны, якія прымаюць іміграцыю, напрыклад як Канада, Бразілія, Аўстралія і інш.[5][6]
Argentine people have a reputation for their love of eating.[3] Social gatherings are commonly centred on sharing a meal. Invitations to have dinner at home are generally viewed as a symbol of friendship, warmth, and integration. Sunday family lunch is considered the most significant meal of the week, whose highlights often include смажанае або макароны.[3]
Another feature of Argentine cuisine is the preparation of homemade food such as фрыткі, піражкі, and pasta to celebrate a special occasion, to meet friends, or to honour someone. Homemade food is also seen as a way to show affection.[3]
Argentine restaurants include a great variety of cuisines, prices, and flavours.[3]Large cities tend to host everything from high-end international cuisine to bodegones (недарагія традыцыйныя схаваныя карчмы), менш стыльныя рэстараны, а таксама бары і сталовыя, якія прапануюць шырокі выбар страў па даступных цэнах.[3]
гісторыя
Асноўны артыкул: History of Argentine cuisine
Amerindians жыў у Аргенціна thousands of years before European explorers arrived. They mostly lived off of hunting, gathering, and fishing. Generally, the most common crops at this time were maize, potatoes, звычайная фасоля, Лебяда, і сквош.[7]
The Argentinian native people could be divided in three groups based on their main modality of acquiring food:
- Hunters and gatherers who inhabited the Патагоніі, Пампа, і Чако рэгіёны.
- Farmers in the northwestern, Куё, and Cordoba’s mountain regions who mostly grew сквош, melons, and салодкі бульбу. These groups had great influence from Andean-Incan tradition.
- Farmers in the Mesopotamia plains who belonged to the гуарані культуры.[7]
Іспанскія пасяленцы came to Argentina in 1536 and began building chacras where Amerindians would work to harvest the food. The arrival of Europeans brought Argentina into the Калумбійская біржа, with ingredients from the Стары Свет such as wheat, вінаградная лаза, інжыр, and several kinds of fruits being introduced to the country for the first time. It was also during the Spanish colonial period that cattle, казёл, і свінагадоўля were first introduced to Argentina, forming the foundation of the large Argentine beef прамысловасці.[7]
Between 1853 and 1955, 6.6 million immigrants came to live in Argentina from Europe (especially from Italy, Уэльс, Germany and Switzerland), the Каля and Middle East, Russia and Japan. They contributed to the development of Argentine cuisine by encouraging the production of a wider variety of foods. They also bought lands where they built chacras and encouraged the growth of farming. By this point, Argentina was the country with most immigrants only second to the United States.[5][6][7]
During the XIX century, social standing was not associated with access to food. The price of beef, fish, and bird meats was cheap and accessible. However, grains and wheat was scarce so bread was very expensive. Some of the most common dishes during this time were soups with pork chunks, cooked курапаткі з бабовыя, шпінат bread, beef slices, and бараніна stew. The most prominent spices were garlic, пятрушка, and pepper.[7]
By the turn of the century, Argentine Cuisine was on a constant decline due to shortage of several ingredients. However, eating habits began to shift with further immigration which facilitated a gastronomic revolution.[7] Most immigrants in the 1900s came from Italy and Spain. The Італьянцы ўведзеныя піца, as well as a variety of pasta dishes, including спагецці і лазанья. Брытанскі, нямецкі, Габрэйская, and other immigrants also settled in Argentina, all bringing their styles of cooking and favorite foods with them. The British brought tea, starting the tradition of час чаявання. All of these cultures influenced the dishes of Argentina.[8]
У гэты час, Італьянская кухня began to really become a part of the cuisine. The neighborhood of Ла Бока, Buenos Aires, was the first big Italian hub, and from here plenty of traditionally Italian ingredients and eating habits expanded across the country. Different kinds of pastas such as long noodles or локшына, ньокки, пельмені, і канеллоні filled with ricotta cheese became popular along with піца, fainá (Argentinian version of the traditional Italian фарыната), А таксама milanesas. Different ways of preparing dishes were also adopted from Italian immigrants. These included the preparation of марозіва, рыба і малюск. Spanish immigrants also left their mark, popularizing eating сухія арэхі, таматавы соус, Пестаў, аліўкі, і аліўкавы алей, Акрамя таго, deli storesstarted to incorporate traditional Iberian hams і каўбасы and great varieties of cheeses yet these were more limited. They were also mainly responsible for the massive diffusion of wine consumption, among some other habits. This occurred at the same time that other global products began arriving to Argentina such as шафран, трэска, different varieties of beans, нут, additional spices, chocolates, and tea.[7]
Typical foods


Most regions of Argentina are known for their beef-oriented diet. Грыль meat from the смажанае (barbecue) is a staple, with стейк і ялавічыны рэбры especially common. The term смажанае itself refers to long strips of flank-cut beef ribs.
Popular items such as каўбаса (свініна каўбаса), чорны пудынг (крывяная каўбаса), шыншыліны(шчабятанне), mollejas (sweetbread), and other parts of the animal are also enjoyed.
In ПатагонііАднак бараніна і Чывіто (goat) are eaten more frequently than beef. Whole lambs and goats are traditionally cooked over an open fire in a technique known as asado a la estaca.
The most common condiment for asado is чымічурыДа падліўка of herbs, garlic and vinegar. Unlike other preparations, Argentines do not include chilli in their version of чымічуры, but it does include a still-spicy, but milder form of red pepper, ají molido.
Паніраваны і смажаны meats (milanesas) выкарыстоўваюцца як закускі, У бутэрброды, or eaten warm with mashed potatoes, пюрэ. кары, невялікі выпечка of meat, cheese, салодкая кукуруза, and many other fillings, are a common sight at parties and пікнікіці як закускі to a meal. They also vary in their looks, since they are folded with a traditional decorative edging called адштурхнуць. адштурхнуць is not just aesthetic, but also serves as a way to identify the flavor of each empanada since they are traditionally ordered in dozens where people mix and match flavors. Empanadas are one of the most important staples of this country due to the wide array of varieties.[9]
The empanadas seen in Argentina today originate from a Spanish dish from the fifteenth century where travelers used easy-to-carry bread and filled it with a variety of ingredients. Eventually it evolved into a popular gastronomic item and spread across the world.[9] Variations of empanadas both inside and outside of Argentina include the empanada gallega (Galician Empanada), a large round meat pie made most commonly with тунец і скумбрыя (скумбрыя на іспанскай мове).
Vegetables and салаты are also eaten by Argentines; tomatoes, onions, lettuce, баклажаны, squashes, і цукіні з'яўляюцца агульнымі гарніры.
Italian staples, such as pizza and pasta, are eaten as commonly as beef. Локшына (локшына), локшына (фетучына і Тальятэле), ñoquis (ньокки) are traditionally served on the 29th day of the month, пельмені, і канелоне (канеллоні) can be bought freshly made in many establishments in the larger cities. Italian-style марозіва is served in large салоны and even drive-through businesses. Other Italian staples are полента, tarta pascualina, і pastafrola.
In Чубут, Welsh community вядомы сваім чайныя дамы, прапанова булачкі і torta galesa, which is rather like torta negra.
A fosforito is a ham and cheese sandwich using puff pastry as the bread.[10][11][12] Sandwiches de miga are delicate sandwiches made with crustless buttered English bread, very thinly sliced пралечанай meat, cheese, and lettuce. They are often purchased from entrepreneurial home cooks and may be eaten for a light evening meal.
Салодкая ўстаўляць, Дульсе дэ Лече is another treasured national food, used to fill cakes and Бліны, распаўсюджвацца на падсмажаны bread for breakfast, or served with ice cream. In terms of sweets, Карамельнае печыва are another key staple. These are пясочнае печыва печываsandwiched together with chocolate and Дульсе дэ Лече or a fruit paste. The “policeman’s” or “truck driver’s” sweet is cheese with айва paste or айвовы кісель. Салодкая Батата зроблена з салодкі бульбу/ямс: this with cheese is the Martín Fierro"s салодкі. Additionally, ice cream shops or heladerias are a big boom especially in the city of Buenos Aires. Argentinian ice cream comes in plenty of flavors (from fruits to тварожнік and even dulce de leche flavors) and has a special smoothness as it follows a recipe very similar to that of Italian жэла.[13]
яблыкі, pears, персікі, ківі, авакада, і слівы are major exports.
A traditional drink of Argentina is an ўліванне званы мат (на іспанскай мове, мат, with the accent on the first syllable [MAH-teh]). The name comes from the hollow гарбуза from which it is traditionally drunk.
,en мат (gourd) or other small кубак is filled about three-quarters full with Yerba Mate, the dried лісце і галінкі ў Ilex Paraguariensis. The drink, which is rather горкі, is sipped through a metal or cane салома называецца a колба. Мат can be sweetened with sugar, or араматызаваны з араматычны herbs or dried orange скарынка.
Hot but not boiling water is poured into the gourd, drunk, then the мат is refilled. The мат is nearly full of leaves, so each refill only makes a small drink, but many refills are possible before the йербы is spent. In small gatherings it is traditional for one матto be passed from person to person, filled by whoever has the kettle. It is customary not to thank the refiller routinely; a final дзякуй (thank you) implies that the drinker has had enough.[14]
Пітной мат together is an important social ritual. Mate cocido is the same leaf, which rather than завараны is вараная and served, like tea, with milk and sugar to taste.
Other typical drinks include wine (sometimes with газаванай вады added); tea and coffee are equally important. Кілмы is the national brand of светлае лагер, named after the town of Quilmes, Buenos Aires, where it was first produced.
Інгрэдыенты
Argentine cuisine uses locally-grown cereals, grains, алейныя насенне, fruits and vegetables, as well as meat.
Meat products have been dominant in the country since the 16th century.[15] The country is regarded as a major beef, pork and poultry producing and consuming country. Certain areas such as those located in the south are usually engaged in activities involving sheep and бараніна breeding, and малюск, ракападобныя, малюскі і salmonides рыбалка.
The vast breeding activity involving any type of cattle has given rise to a highly developed dairy industry that includes products like карова, авечка і camelide, Дульсе дэ Лече і ёгурты. Some of the cheeses from Argentina are reggianito, Сардзінія, provoletaі сметанковае. Argentina can also be conceived as a great industry engaged in the production of сухафрукты, аліўкі, all types of oils and spices.[3]
У Месапатамія region, river fish such as сярэбраны бок, surubi, dorado or boga з'яўляюцца агульнымі.[3]
Рэгіянальныя адрозненні
Argentine cuisine is heavily influenced by its European roots and has regional variations. Смажанае, Дульсе дэ Лече, эмпанады, і Yerba Mate are found throughout Argentina. In many parts of the country, food is prepared differently and different kinds of foods are made; this includes to a smaller degree food from дакалумбавай times, as in the Northwest.
Central region and la Pampa


This region is composed of the city of Буэнас-Айрэс, Buenos Aires Province, Кордова, Ла-Пампа, Санта-Фе, і Паміж рэкамі.
This region, especially within the larger urban areas of Буэнас-Айрэс, Ружанец, і Кордовавітаў еўрапейскія імігранты. These were especially of італьянскі і іспанскі descent. Nevertheless, there was also a migratory flow of нямецкі, Швейцарскі, and Middle Eastern immigrants arriving in Argentina. As a result, dishes such as pasta, pizza, pucheros (рагу), крокеты (аладкі), соусы, інкруставаны (каўбасы), and chicken and meat courses brought a wider scope of options to daily menus. The bread-making, dessert, pastry, and dairy industries have achieved considerable development in this region.
The above-mentioned dishes have developed a distinctively Argentine nuance. That is why, for example, Argentine pasta includes a wide variety of dishes ranging from спагецці, fusiles (фузилли), ñoquis (ньокки), пельмені, cintas (pasta ribbons), and лажання to the Argentine-made sorrentinos, agnolottis (агналоці), canelones (канеллоні), and fetuchines (фетучына).
Pizza—made with very thin, and sometimes thick, high-rising цеста, with or without cheese, cooked in the oven or a la piedra(мы маем каменная печ), and stuffed with numerous ingredients—is a dish which can be found in nearly every corner of the country. Буэнас-Айрэс, Ружанец, і Кордова also serve it with fainá, which is a chick pea-flour dough placed over the piece of pizza. People say that what makes Argentine pizza unique is the blending of Italian and Spanish cultures. At the turn of the 19th century, immigrants from Неапаль і Генуя opened the first pizza bars, though Spanish residents subsequently owned most of the pizza businesses.

Bread products are consumed all around the country. The deeply rooted bread, pastry, and dessert-making tradition derive from blending the above nationalities’ products. Пякарніsell not only a wide scope of bread, cookies, and cakes, but also pastries. The latter resembles a sort of roll pastry whose main dough ingredient is either butter or fat and which may be simple or stuffed with Дульсе дэ Лече, Малако, варэнне, crema pastel, or quince or apple jelly, among other fillings. The most popular type of pastry is said to be that of medialunas (адзіночны лік: medialuna, literally half-moon, that is to say, crescent), based upon французскі павышэнне. Sandwiches de miga are another type of bread products; they are made only with thin layers of белы хлеб (generally referred to as crustless bread) and stuffed with food items ranging from вяндлінай і сырам to other more sophisticated combinations such as raw ham, tomatoes, olives, hard-boiled eggs, tuna, lettuce, red pepper, and the like.
Desserts and sweets are usually stuffed or covered with Дульсе дэ Лече. The latter can be eaten alone or on top of cakes, Alfajores, panqueques (блінцы), and pastries, or as a topping spread over флан дэ лечэ. Chantilly cream is widely consumed and used in preparing sweets and desserts. Additionally, cakes, sponge cakes, and puddings are very popular dishes. Italian ice creams in this region also achieved a significant degree of development by adding local flavours that somehow preserved the local spirit involved in their preparation.
Although asado is eaten all over the country, its origin may be traced back to the Пампас. It entails many types of meat, which are generally eaten as follows: achuras (субпрадукты), morcilla (крывяная каўбаса), and sometimes also a provoleta (a piece of пратэлонcheese cooked on the grill with орегано) are eaten first. Then comes the хорыпан (a kind of spiced sausage made with pork or lamb and placed between two slices of bread), and finally meat such as asado de tira, vacío (фланговы біфштэкс), lomo (далікатны), colita de cuadril (огузок), matambre (rolled stuffed steak cut into slices and served cold), entraña (hanger steak); the list is never-ending. Cabrito al asador (roast kid or goat) is frequently eaten in the province of Córdoba.
Northwest and Cuyo

This region includes the provinces of Жужуй, Сальта, Кэйтамарка, Tucumán, Сант'яга, Ла-Риоха, Сан - Хуан, Mendoza, і Сан - Луіс. It is also regarded as the one most influenced by Native Americans, and its foods are closely linked to the Andean-Incan tradition. When preparing regional dishes, potatoes and кукуруза or wheat are almost always used, including Лебяда (a cereal typically used in Incan cuisine), перцы, squashes, tomatoes and in some provinces beans. The most celebrated dishes are гуміта і тамал, in which the corn husk is stuffed with the corn filling itself, seasonings or meat.
This region is the most suitable to taste эмпанады, particularly those stuffed with meat and offering different types of tempting varieties such as the meat empanada, salteña also filled with potatoes, or the empanada tucumana, which is stuffed with matambre and cut with a knife, or empanadas made with cheese. Empanadas are individual-sized and closed savoury pastries which may be fried or baked in the oven and are generally eaten with the hands.
Stews such as Локра, carbonada, pollo al disco, і cazuelas (casseroles) are also typical dishes characterizing this region, which also include pumpkin or potato pudding stuffed with meat.
There are also some local holidays in this region related to food. For example, in Salta they hold a festival dedicated to a locally grown bean similar to Edamame. During this holiday, the traditional foods of corn and beans are celebrated. Meals of all kinds are eaten, always with these two ingredients as a side dish, and even competitions of who can eat a set number of beans in the shortest period of time are held.[16]
Месапатамія

The humid and verdant area of north-east Argentina known as Месапатамія, comprising the provinces of Чако, Corrientes, Мисионес і Тайвань is another area heavily influenced by Native Americans, particularly by the Guaraní tribe. Abounding in rivers and shores, it offers a wide diversity of fish species, such as dorado, pacú, surubi, boga і сярэбраны бок.
Widely grown in this area, маніёк is typically included in the region’s dishes, as are other components of meals, such as the chipá (cassava and cheese bread). However, in this area Cassava is cooked alone too, boiled or fried, often as a side dish for Asado and empanadas. As well, mbeyú, chipá avatí, сопа парагвайская, sopa correntina, chipa solo or chipá con carne, quibebé, borí borí, chipá guasú o pastel de choclo, mbaipy, chipá mbocá o chipá caburéand some other similar meals that have as basis:manioc, corn, cheese and, sometimes, some meat.. Chipá from Cassava is often eaten during breakfast with yerba mate, prepared with hot water, or with кафэ-кон-лечэ. Sopa Paraguaya and pastel/Carta de Choclo are eaten for lunch or dinner. As regards products made with sugar, Папая(mamón in Argentine Spanish) варэнне is typical of the north of this region.
The principal product of this region is certainly Yerba Mate. Consumed countrywide, this product features a peculiarity of its own in this area: it is not only prepared with hot water but, driven by the region’s high temperatures, it is common to see it prepared with cold water as well, in which case the beverage is known as тэрыторыя.
Патагоніі
The large southern region of Патагоніі is made up of the provinces Неукен, чорная рака, Чубут, Санта-Крус і Вогненная Зямля. This area also includes the Антарктыда і Islas del Atlántico Sur. (or southern atlantic islands). Their most typical food ingredients include fish and seafood from the sea and rivers and the products of the sheep that are widely farmed there.
Marine species such as ласось, spider crabs, кальмар і іншыя малюск і малюскі may be caught in the Atlantic Ocean. There are стронга у рэках.

The many berries grown in the area include вішня, чарніцы, клубніцы, шыпшыннікand elders, which are made into джэмы.
,en Паўночная and Central European settlements in this region have built up large-scale production of chocolate and its by-products. Viennese and German cuisine and pastries are also typically associated with this region.
Mutton and lamb, together with wild boar and venison tend to make up the region’s meat-based dishes. Also typical of the southern region are smoked products, including salmon, stag, wild boar, and pheasant.
Patagonia has been profoundly influenced by the tribes living there since long before Europeans arrived, in particular, the Mapuches і Araucanos. A typical dish prepared by the latter is the куранта (a term meaning “hot stone”). Its preparation involves making a fire in a hole about 150 cm deep in the ground, and heating stones in it. A bed of nalca or maqui leaves is arranged on top of the stones, and ingredients are added in turn on top. Ingredients vary, but may include beef, lamb, pork, chicken, Argentine chorizos (pork sausages), potatoes, sweet potatoes, apples and holed squashes filled with cheese, cream and peas. The food is covered with leaves and damp pieces of cloth to keep the heat in, and covered with plenty of soil.
Алкагольныя напоі
Глядзіце таксама: Argentine wine


Glasses of Argentine red (left) and white (right) wine.
Though wine (віно) has traditionally been the most popular alcoholic beverage in Argentina, beer (піва; the Italian піва is frequently used) in recent decades has competed with wine in popularity. Breweries appeared in Argentina at the end of the 1860s, started by Эльзас colonists. The first were nearly all in the downtown of Buenos Aires (el égido de la Ciudad Autónoma de Buenos Aires), and soon Polish brewers began industrial production of beer: San Carlos in the province of Santa Fe, Río Segundo and Córdoba in the province of Córdoba, Кілмы і Llavallol на ўскраіне в Ла-Плата (in Buenos Aires Province), Сан-Мігель-дэ-Тукуман in the province of Tucumán and on the outskirts of the cities of Mendoza і Сальта.
The local consumption of beer has risen dramatically in the last generation: Argentines consumed 233 million litres in 1980 and 1.57 billion in 2007 (40 litres per capita).[17] Outpacing that of wine since 2001, the growing production and consumption of beer have supported the existence of related events, for example, beer festivals called Акцябрэст або «Fiestas de la Cerveza” in locations that have a significant German population (Віла Генерал Бельграна in Córdoba, San Carlos and Спадзявацца in the province of Santa Fe, etc.). Such celebrations copy, in an Argentine manner, Мюнхен«s Актобэрфэст, and similarly are tourist attractions. However, the presence of a vigorous population of Кельцкі lineage, principally of Irish origin, has supported the creation of other celebrations of beer, often for marketing purposes, such as Дзень святога Патрыка (Дзень святога Патрыка), patron of Ireland, which is celebrated with abundant libations.
The consumption of alcoholic beverages in Argentina is similar to that of the United States and somewhat lower than the Western European average.[18] Argentines enjoy a variety of alcoholic beverages and Argentina can boast a varied array of elaboraciones, whether industrial or рамяство. Besides beer and wine, Argentines frequently drink сідр (here again, the heritage comes from Spain and Italy, more precisely from Астурыя і Кампанія). Cider is the most popular beverage of the middle and lowers economic classes at Christmas and New Year (the upper classes proverbially preferring to celebrate with locally produced champagne, although real old-line “Крэол” aristocrats will still drink cider, which is much more traditional).
Other widely consumed spirits are шнапс (firewater) made from цукровы трыснёг, вядомы як caña quemada (“burnt cane”) or, simply, ‘трыснёг‘ (“cane”).[19] A folkloric note about caña quemada: until 21 June it is traditional to drink caña quemada з ruda macho (варыянт common rue), it is supposed that this mixture prevents the грып and other illnesses. Кій competes, mainly in rural areas, with джын (“ginebra”—as in the Dutch kind of gin.)
The bitter spirit Фернет, and particularly the Italian brand Фернет-Бранка, is highly popular in Argentina. (A study in 2017 found that Argentines consume more than 75% of all fernet produced globally.)[20] Fernet is most commonly enjoyed as a mixed drink with Coca-Cola. Given Fernet’s qualities as a digestive aid, it is a common choice for an after-dinner стрававальны.
There are many artisanally produced лікёры (distilled, flavoured alcoholic beverages) in Argentina, for example, those flavoured with orange, яйка, аніс, coffee, cherry and, inevitably, Дульсе дэ Лече. Hesperidina is a type of vermouth made from orange peels, invented in Argentina around 1890. One may also encounter chitronchelo or (in Italian) цітранелла, based on lemon. This beverage arrived with immigrants from the Меццоджорно and is produced both artisanally and industrially (for example, at Мар-дэль-Плата).
Non-alcoholic specialties


Argentines enjoy a wide variety of non-alcoholic infusions (although now and then both “families” are mixed; the yerbiao for example, is mate mixed with трыснёг or gin). Among these, мат has long been the most widely enjoyed; in 2006, over 700,000 metric tons were harvested in Argentina, mostly for domestic consumption. Mate is also one of the top exports from Argentina, as it is valued all over the world.[22]
The fact that mate is so prevalent in the Southern Cone, however, should not necessarily make visitors think that other infusions are rare in the region; in Argentina especially, given the strong European cultural imprint, the consumption of coffee is very common (141 cups per capita, annually).[21] Шакалад настоі are also popular (the eating of chocolate is a Spanish influence, although the plant originated in Мезаамерыка). This consumption grows during autumn and winter, or in the cold regions of the country; there are two dates where consumption of chocolate infusions is traditional in the primary educational centres: 25 May and 9 July, that is, the two national dates of Argentina.
English cultural influence (reinforced at the end of the 19th century and the beginnings of the 20th by British contacts with the Far East) has also made the consumption of tea very common.
Лекавыя травы are common in the whole country; among the most popular are: рамонак, lanceleaf, балідзь, poleo, peperina, каркеха, чабор, canchalagua, вуліца(мачо і жаночы, that is, “male” and “female”), мальвы, размарын, passion flower, bira bira, palán palán, muña muña, to mention only the main ones. Many of these herbs are also used in apéritifs і горычы, whether alcoholic or not.
Popular short-order dishes

Агульны restoranes or Рэстараны і rotiserias (grill restaurants) nearly anywhere in Argentina today serve (into the small hours) quickly prepared meals that in the course of the 20th century came to be known as хвілін, “short-order dishes”. Some of the dishes included in the category of хвілін знаходзяцца milanesas, барбекю, bifes (beefsteaks), эскалопы, локшына, пельмені (пельмені), ñoquis (ньокки), although some are very typical of locations that sell food: “bifes"І"milanesas” are served “на кані” (“on horseback”, with смажаныя яйкі on top), “milanesa completa” (a паніраваны with two fried eggs and фрыткі), "revuelto Gramajo","colchón de arvejas” (an omelette made with peas), “вярхоўная курыца” (chicken вярхоўны, usually breaded as a паніраваны), matambres"lengua a la vinagreta»(марынаваны мову), І «бутэрброды»(sandwiches de miga) are made with sliced white bread, rather than, say, rolls.
The most common sandwiches are those made of паніраваны, baked ham and cheese, pan de miga, тост, pebetes, panchos (hot dogs), харыпанаў, morcipanes, etc.; from Монтавідэа comes a different species of sandwich called the Чывіто, even though it contains no goat meat.
Picadas, which are consumed at home or in bars, cafés, “cafetines"І"bodegones” are also popular; they consist of an ensemble of plates containing cubes of cheese (typically from Мар-дэль-Плата or Чубут), pieces of салямі, аліўкі in расол, french fries, maníes (peanuts), etc.; picadas are eaten accompanied by an alcoholic beverage (“фэрнет“, beer, wine with сода, to give some common examples).
The people of Argentina greatly enjoy марожанае (марозіва of Italian lineage or сарбеты Spanish lineage). In Spanish colonial times, a type of шарбет быў зроблены з град or snow.[23]
Харчовыя звычкі
Breakfast typically is small and consists of coffee (or mate) and pastry. In most parts of Argentina, lunch is the largest meal of the day. Excluding the largest cities, such as Buenos Aires, Rosario or Cordoba, most towns close for lunchtime. This is when most people return home to enjoy a large meal and siesta. Traditional lunches in Argentina are long and well developed. Argentines often have a light evening snack (called a “merienda” – typically a coffee or mate and a pastry) and it is common to not eat dinner until 9 at night, or even later on weekends.
All Argentine Recipes
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