Argentina is a large South America country which has no unique and identifiable cuisine of its own. Most of the commonly consumed food  were brought to Argentina by the vast numbers of European immigrants who began to settle there during the 19th century.

The settlers brought with them the food that were indiginous to their own countries. The Italian and Spanish brought pasta and pizzas, the French brought their cheeses, whilst the Germans brought pastries and desserts. However, the foods which has gained the greatest prominent are those brought by the Spanish and Italians and today pasta and pizzas are eaten almost everywhere in Argentina. In 1865 the Welsh settled within the Patagonia region where many of the food can be identified as having there roots and origins in Wales.

The Argentineans can be described without exaggeration, as super carnivores with each person estimated to consume in the region if 180 kg of meat each year, predominantly beef. Beef is the most important meat produced and it is eaten in huge quantities especially at barbecues called Al Asador. Family gatherings are high on the agenda of the average Argentinean family which gives them an opportunity to meet, usually in their back gardens to enjoy good food, good wine and good company.

The beef is commonly barbecued often by splaying the whole carcass onto a large double cross-like metal skewer and roasted for up to five hours on a large open fire. The fire is lit on the ground with the meat hanging above it on the skewers, slowly cooking over the rising heat. All of parts the meat is consumed, including the intestines and offal. However, whilst beef is the national favourite, white meat and vegetables are also served at these gatherings for the few who might be less keen on beef.

Mixed grills are also very common, known as Parillada which is yet another good reason to gather. The menu includes sausages, chicken, ribs and beef. Argentina is a major wheat producer and it is hardly surprising that bread is eaten in such huge quantities and considered one of the country’s staples foods.

There are many traditional snacks which are sold almost everywhere, called Empanadas. These are small pastry parcels filled with chicken, cheese, seasoned meats and eaten on its own. Other popular and traditional meals eaten are pucheros which is a meat dish made of vegetables stew and Carbanados which contain the unusual combination of beef, sweet potatoes stewed together with apples and pears. De Miga are very popular dainty little sandwiches filled with cheese, corn, serrano ham, tomatoes and tuna and very thin crusts of bread.

Whisky and gin were once the most popular alcoholic beverages consumed, however they are both were very expensive in Argentina and have to a large extent been replaced by beer and wine which is hardly surprising as the Argentineans have been wine producers since the 16th century. With many of their vineyards, set against the dramatic backdrop of the Andes which is exposed to unusual climatic condition that enables them to produce of excellent, yet in-expensive wines. The high quality of their wines have gained them a great deal of international recognition and valuable attention for their produce.

Although there are common threads which run through and link the Argentinean cuisine, on the whole there is also much diversity which is heavily influence by the different groups of Europeans who have lond since settled in the various parts of the country. However, for those who are looking for an unforgettable carnivorous experience, Argentina could well be a good place to start.