| Argentina is South America's second largest country, | | | | are also an Argentine favorite. They are commonly |
| snugly situated between the Andes mountain range, | | | | served in Argentine restaurants, and are national |
| the Pacific Ocean, and the South American countries | | | | favorites.Empanadas are normally eaten baked or |
| of Brazil, Paraguay, Uruguay, Brazil, and Chile. Being | | | | fried, and are often served at parties or festivals as |
| situated in such a manner, Argentina is exposed to | | | | appetizers. The dessert version of an empanada |
| many different cultural influences from all directions, | | | | usually consists of brown sugar or fruit such as |
| including countries all the way across the Pacific. Spain | | | | apples or oranges. |
| took it upon themselves to permanently settle in the | | | | In smaller cities, the foreign influences of Spain and |
| country in the late 1500s, and remained there until | | | | Italy are less apparent. Milanesas, thin slivers of meat |
| Buenos Aires formally emancipated themselves in | | | | dipped in eggs, bread crumbs, and then fried in oil, |
| 1853. One of the most remarkable differences | | | | are common fare in the rural areas of Argentina. |
| between Argentine Cuisine and exotic cuisines from | | | | Their simplicity makes them great snacks, but they |
| around the world is the heavy influence that the | | | | can also be served as part of a meal piping hot |
| cuisine of the Italian and Spanish cultures had on it. | | | | served with mashed potatoes, or between two slices |
| Startlingly enough, due to the influence of the Italian | | | | of bread as a sandwich. |
| culture on the country of Argentina, Italian food | | | | The master chefs are more apt to return to the |
| staples such as lasagna, pizza, pasta, and ravioli are | | | | more classic, provincial style of preparing and cooking |
| commonly seen on the Argentine table, at least in | | | | food, which bears more of a resemblance to Mexican |
| the country's major cities. Unusually enough (when it | | | | cuisine than that of Italy. Bolder, more intense spices |
| comes to Italian food), white bread is also common, | | | | are used. Calling forth once more the Spanish |
| as are side dishes made of vegetables native to | | | | influences in Argentina, Argentine cooks are famous |
| Argentina, such as potatoes, egglpants, squash, | | | | for their tortillas; unlike the Mexican version of the |
| cucumbers, and zucchini. | | | | tortilla the Argentines use potato dough, in contrast |
| Argentina is also one of the world's leading producers | | | | to the traditional Mexican corn or flour tortilla. |
| of milk, wheat, corn, and meat (including, but not | | | | Desserts are more popular in these areas, as well. |
| limited to beef, goat meat, pork, and lamb) so | | | | Dulce de leche (which roughly translates into "Milk |
| naturally, these things are very common in the | | | | Jam"), a sweet pudding of sugar and milk, is a popular |
| Argentine dish.Argentine dishes are normally very high | | | | dessert in Argentina. This lightly brown-colored |
| in protein, so grilled meats are commonly seen on a | | | | pudding is eaten alone, or stuffed in cakes or pies. |
| plate of Argentine food. | | | | Sometimes the treat is also crystallized into a solid |
| Empanadas, pastries stuffed with meat or cheese, | | | | wafer-like candy substance. |