Look up Argentina in the dictionary and the definition says, ʻsynonym of meatʼ. Okay, thatʼs not true. But it should be, because this country is all about the carne. Give or take a few steaks, Argentineans eat about 55kg of beef each a year. Thatʼs almost double what North Americans put away.
Search Results for: asado/
The Best Empanadas in Argentina: Regional Recipes
You’re never more than a few metres from an empanada wherever you travel in Argentina, and you’re all the better for it. Empanada literally means “wrapped in bread” but this description does not do justice to the wonder of this Argentine staple. These savoury pockets are served warm as a prelude to the asado, or on their own at parties.
‘Take 5’ Global Sommeliers: Argentine Food & Wine Pairings
Following on from our ‘Take 5’ Argentine sommelier focus, The Real Argentina invited five leading sommeliers from around the world to each champion an Argentine grape and its food pairing potential. Andrew Catchpole samples the suggestions.
Celebrating Easter in Argentina
Steak, super-sweet desserts, chocolate and Malbec are the highlights of an Argentine dining experience at any time of year. But when Easter Sunday rolls around, you’ve got the perfect excuse to indulge even more. The Easter Bunny may not be making an appearance, but that just leaves more time to savour a special version of a classic Argentine Sunday – a long, lively lunch with family and friends, and a bottle or two of vino tinto. And before the main event, you’ve got 40 days to sample a variety of tradiciones de Pascua. Here’s a must-eat guide to Easter, Argentine-style.
Malbec, Meat and More – Food Pairing with Argentina’s Flagship Wine
The appetite-whetting sight and scent of an alfresco Argentine asado is enough to bring out the inner caveman in even the most sophisticated of metropolitan food lover. And nowhere is this more apparent than after a hard day’s wine tasting, out among the vines of Mendoza, as the first sizzle of meat hitting the grill sends a plume of smoky welcome into the crisp Andean air.
Top Chefs of New Argentine Cuisine
A traditional Argentine Sunday lunch is a two-course affair. The first course consists of white bread, sausages, chimichurri, black pudding, grilled cheese, chitterlings, sweetbreads, ribs, various steak cuts, potato salad and, if anyone has room for it, some dressed lettuce. The second course is fruit salad. Unless you’re a vegetarian or recovering from bariatric surgery, this is one of the world’s great meals.
Argentina Food & Drink Festivals 2012
For a country that takes such pride in its produce (and needs no excuse for a fiesta), it’s remarkable that Argentina’s food and drink festivals are only just gathering pace. Naturally, beef and wine are still the headline acts, but are joined by an increasing number of more specialist events. Here is a look ahead to the best Argentina festivals and fairs in 2012 aimed at the food and wine enthusiast in everyone.
Argentinian Christmas Recipes and Food Traditions
A traditional Latin American Christmas is celebrated on the 24th – known as Noche Buena – not the 25th. The big meal happens after the sun starts to go down, and then it’s straight into party mode, meaning there’s a lot less time (ie none) for TV specials and charades. However, there’s plenty of time for eating.
Argentinian Pasta: Recipes, Restaurants and Wine Pairings
It is estimated that up to 25 million Argentines can trace their family roots back to Italy and so it is no surprise that, aside from the great asado, the country’s most popular cuisine takes its influence from this part of the world. One of the great things about Buenos Aires is the abundance of fresh pasta – in supermarkets, listed on the chalkboard at your local bodegón, or in your neighbourhood pasta store.
The Endless Debate: Screw Cap Wine vs. Cork
Where do you stand on the cork versus screw cap debate? Perhaps, like several of the recent dinner guests around my kitchen table, you really don’t care, so long as the wines taste good and keep on flowing. Or maybe you are more in tune with the “natural is best” camp. So what are the facts lying behind both points of view?