After doing a food post regarding all of the interesting cultural things I consumed during my winter/summer break (check it out here!), I was inspired to inform you all about what I eat here in Buenos Aires. (Plus, I couldn't believe that I hadn't done a food-related post yet!) I hope you have an appetite, because here are pictures and information about Argentine savory foods as well as (my personal favorites) desserts.
Eats
Asado
Think a big cook-out barbecue gone wild! A grill is heated up, and then tons of meat is cooked for guests. Bread and an array of sauces (most notably, chimichurri) join in on the fun, but the focus is definitely the meat. Beef, chicken, and chorizo (a thick sausage) are the primary meats. However, if you go to an American asado (like we have at school once a week) you will find hamburgers and veggie patties. This is the event to hit up if you are protein-craving!
Choripan
Chorizo (sausage) + pan (bread) = choripan
Basically, it is the Argentine version of bratwurst! Often found at roadside stands, but it can also be purchased at parrillas (grill houses) and choripan restaurants, and found at asados.
Empanadas
Although my first intro to empanadas was Mexico (where I would buy them fruit- or cream-filled), Argentina introduced me to the savory empanada. Filled most-commonly with chicken or ground beef (although they can be made with any meat or even veggies), these have become one of my favorite snacks/lunches. (Fun fact: The fillings vary by region of Argentina: some include raisins, hard-boiled eggs, or olives. Additionally, some regions include diced beef instead of ground beef.) A popular regional empanada is the humita variety, which has a sweet corn mixture inside. Yum!
(An inside look at the filling varieties!)
Pastel de papas
One of my favorite dishes here. It is basically sheppard's pie: a layer of seasoned ground beef placed between two layers of mashed potatoes- then the whole thing is baked. Just like the empanadas, the ground beef filling can include raisins, olives, egg, etc.
Milanesa
The big chicken nugget of Argentina: very thin slices of meat (generally either chicken or beef) are covered in crumbs and then deep-fried. Milanesa napolitana (my favorite milanesa variation) also has a slice of mozzerella, a slice of ham, and a slice of tomato cooked on top. It can also be made into a sandwich! These milanesas below are from a restaurant that specializes in milanesas: one is covered in guacamole, another in barbecue sauce, and a third with onion and fried eggs.
Tortilla de papas
Another lunch favorite of mine! Scrambled eggs with potato chunks and onion are cooked into a very thick omelette-like patty. Even though it isn't super-flavorful, it is super good! (Word of warning, though: a tortilla in Argentina is much thicker than the Mexican tortillas that we are used to in the States. Here, usually, one tortilla de papas is about one-inch thick and the size of a dinner plate! Order una mitad, or half, if possible.)
Sweets :)
Chocotorta
My Argentine kryptonite. Chocolinas, an Argentine cookie that most-closely resembles Chocolate Cat Cookies from Trader Joe's (oddly specific, I know), are soaked in either coffee or milk and then layered at the bottom of a pan. Then, a liquid mixture that is one part dulce de leche and one part cream cheese (which, in Argentina, is the consistency of sour cream) is layered on top of the cookies. This layering process is repeated three or four times. Then, the cake is frozen until serving time! (Note: Chocolate graham crackers can be used for the cookie layer, but they aren't as good of a replacement as the Chocolate Cat Cookies at TJ's. Also, the liquid-y cream cheese doesn't exist in the States- instead, sour cream or plain yogurt (especially thicker Greek yogurt) are acceptable replacements!)
Alfajor
Two cookies with dulce de leche in-between and covered in chocolate. At least, that is your traditional alfajor.They can also be filled with other things like mousse. Some aren't covered in chocolate, some are glazed or covered in powder sugar, and some have a different type of cookie. So many different versions, so little time.
Flan
Eggs, milk, and sugar are blended together and cooked up in this delicious dessert! (I know it exists in other Spanish-speaking countries, but it is still an important part of Argentine cuisine!) It usually is served with either dulce de leche or a sweet sauce. (This one has both!)
Dulce de leche
See "Flan" photo!
The name quite literally translates to "milk jam" (dulce is a jam or jelly, and leche is a milk). It is sweetened condensed milk that has been boiled for several hours. I can eat this stuff straight, but I usually try to feel better about eating so much of it by eating it with a banana or apple (especially green apples!) It also goes great in oatmeal as a sweetener. Or on toast. Or in a milkshake or ice cream. (Can you tell that I am addicted?) It tastes very similar to caramel, but if you don't like caramel, don't worry: some of my classmates have said that they can't stand caramel, but love dulce de leche!
Medialunas
It is not a croissant. Let me be clear. It is better, goo-ier, and dough-ier. But the best way to explain it is to call it a croissant. (But beware: not all medialunas are the same. The best medialunas in all of Buenos Aires are in the Belgrano neighborhood, two blocks away from my school!)
Helado (ice cream!)
Alright, I know that ice cream isn't just an Argentine thing. But seriously- Argentine helado is some of the best ice cream I have ever had in my entire life. (Because of the European influence here, it is very similar to Italian gelato.) Plus, the flavor variety offered at ice cream shops keeps it interesting. My favorites? Tramontana, which is vanilla-based but with loads of dulce de leche and malt balls mixed in, and chocotorta (with actual chocolinas crushed up and dulce de leche inside!) I also like a nutella one that I stumbled upon (a rare find) and dulce de leche granizado (which means it contains chocolate shavings/chips).
If you can't tell, one of my favorite parts of exploring a new culture is the food. New foods, old foods a different way, and strange yet yummy combinations. I've been taking notes on how to make some of my favorites, and I'm definitely bringing back plenty of alfajores, dulce de leche, and chimichurri back to the US with me! Happy eating!
Besos,
Tina the Exploradora
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