10 Typical Argentinian Foods, Lionel Messi’s Home Country

Argentina is one of the South American countries which, apart from being famous for its football, is also a popular tourist destination among young people and parents alike. The country has cosmopolitan cities and Argentine cuisine is shaped by its history and culture. The food is rich in taste and also has influences from European immigrants.

From the cosmopolitan city of Buenos Aires to rural Patagonia, Argentinian food is simply delicious. Culinary examples from Argentina range from the roast beef known as asado to cheesy dishes like provoleta. If you are curious about the food from Lionel Messi’s country, here is a list of dishes.

  1. Asado

Nothing sums up authentic Argentinian food better than asado. Asado is a combination of barbecue meat dishes, not one particular dish. This roast is always cooked over an open fire. Asado is more than just grilled meat, this dish is deeply rooted in Argentinian culture because it’s a time when they can get together with family and friends.

The asado dish deals with grilling beef with a variety of other cuts of meat. The most common types of cuts of meat include bife de chorizo ​​or sirloin, bife de lomo or tenderloin, vacio, and matambre or flank.

The sausages are usually the first to be removed from the grill. Sausage or chorizo ​​is generally served with bread called choripan. There is also a blood sausage called morcilla. This sausage is served with bread called morcipan.

The person in charge of the meat, called the asador, will then distribute the remaining cuts of meat. At the end of the roast, the asador will be applauded. The origins of the asado tradition go back to the gaucho, the nomadic horsemen of the steppe (or La Pampa), in central Argentina who live entirely the outdoors.

If you’re at a barbecue restaurant or an Argentinian restaurant, you’ll be able to enjoy the signature cuts found in asado. Barbecuing in Argentina is a social ritual that brings friends and family together.

  1. Lomo de llama

Lomo de llama is a llama beef tenderloin. This cut comes from the loin of the llama and has a very tender, delicious, and juicy texture. This portion of the meat can be prepared in much the same way as a tenderloin, such as a steak, fillet, or fillet medallions.

However, llama meat is much less fat than beef. In addition, llama meat is also higher in protein. As for the taste, llama meat is almost the same as beef but a little more intense, with a slight aroma of lamb and offal. Llama tenderloin is usually selected to make a wide variety of specialties.

Generally, this meat is prepared by grilling, frying, braising in wine sauce, or stuffing. Typical side dishes for this dish made using this cut of meat include boiled or mashed papas Andina (Andean potatoes), cooked or raw vegetables, risotto, quinoa salad, and chimichurri sauce.

  1. Milanesa

This Argentinian specialty is widely celebrated in the country. This dish is arguably very popular in Argentina and is ubiquitous in the city of Buenos Aires. This food is so famous that it has a day named after this food and is celebrated every May 3.

The Argentinian Milanesa is a thin strip of beef or veal covered in breadcrumbs, and spices and then deep-fried. Some use chicken or eggplant, soybeans, and even fish.

It’s hard to know how many versions of this popular dish there are. If it is topped with tomato sauce, it is called Milanesa Napolitana. When a fried egg is added on top, this dish becomes Milanesa a Caballo. When eaten as a sandwich with tomatoes, lettuce, or mayonnaise, the dish is known as Sandwich de Milanesa or Milanga.

In Argentina, Milanesa has its roots in the waves of Italian immigrants who came to the country between 1880 and 1970.

  1. Chimichurri

Harissa is widely used for Moroccan food and mustard is widely used for hot dogs in the United States, in Argentina, there is chimichurri used for steaks. This dish is an aromatic mixture of garlic, parsley, olive oil, oregano, red chili flakes, and vinegar.

But other additives such as chopped tomatoes or coriander are sometimes also included in the combination. Maybe some people don’t use these ingredients because chimichurri has many variations. Sometimes used as a marinade as well, this vibrant green sauce is usually served with roast beef steak. However, this sauce can also be used for roast pork, lamb, chicken, duck, or fish and is common enough to be eaten with Malbec wines. The origin of the name of this dish has two theories, namely that the name was invented and named after Jimmy Curry, an English butcher.

There is also another version that the name comes from the phrase “che mi curry”, spoken by British soldiers who were taken, prisoner. They asked for a curry after their failed attempt to invade Argentina, then a Spanish colony.

Perhaps the origin of the name is unknown, but that chimichurri will enhance the flavor of any dish to which it is added is a known fact.

  1. Matambre Arrollado

Translated the name of this typical Argentinian food means rolled-up hunger killer. This delicious Argentinian cuisine can make your stomach full. The matambre beef cut comes from the underside of the beef rib.

Outside Argentina, it is difficult to find this type of cut of meat, so flank steak is a common substitute. Flank steak has less fat and is ideal for grilling. This dish combines thinly sliced ​​matambre with a variety of ingredients.

Usually, the ingredients that are mixed include boiled eggs, vegetables, olives, and red peppers. The matambre arrollado is seasoned with coriander, garlic, and olive oil. The ingredients are wrapped in beef and cooked in asado style. It is a filling food that can take away all hunger pangs.

  1. Parrilla

Parrilla is an Argentinian word that has two meanings, namely to describe a typical Argentinian steakhouse. In addition, the word can also denote a metal grill used for cooking meat. Metal grills are part of traditional asado barbecue.

These grills come in a variety of shapes and sizes, but most parrillas consist of the main grill with a brasero or firebox on the side.

First, charcoal or firewood is put into the furnace. After the coals have descended to the bottom, they are placed under the main grill. The grill is often tilted downwards so that excess liquid from the meat can drip down to avoid a flare-up.

Parrillas can be found in many homes and restaurants in Argentina. The types of meat grilled on it are generally morcilla blood sausage, chitterlings, parrilleras salchichas, chorizo ​​sausage, spare ribs, skirt steak, sirloin, and tenderloin.

  1. Revuelto de Gramajo

This typical Argentinian food is a medicine for those who are drunk on drinks. The popular Revuelto de Gramajo is generally eaten and served for breakfast. The ingredients used for this dish are only a few, namely thin slices of ham, scrambled eggs, and hash browns. However, some enjoy adding chicken, green beans, or onions to the mix.

Gramajo was commercialized because it is said that the dish was created by a man named Artemio Gramajo. However, there are several theories regarding the origin of the oily breakfast menu. The first theory states that Colonel Gramajo used to eat potatoes, fried eggs, onions, and ham for breakfast every day.

Another theory is that the Colonel was a member of an exclusive club and restaurant in Buenos Aires. There he played billiards and cards and he used to order a special meal, which was Serrano ham, scrambled eggs, and peas.

Meanwhile, the third theory states that another Gramajo, namely Arturo, is a playboy in Paris. He ordered the breakfast menu when the kitchen was closed so he made a dish from leftover ingredients, namely eggs, ham, chicken, and hash browns. Whatever the origin, there is something true about this food, namely that whoever invented the food has the last name Gramajo.

  1. Locro

Locro is Argentina’s national dish. If you are in Argentina on May 25, which is Argentina’s May Revolution Day, you will enjoy locro. Locro is a warm and flavorful soup. The ingredients for this soup are beef or pork, white corn, tripe, and red chorizo. Also added vegetables such as pumpkin, beans, and chayote.

A sprinkling of quiquirimichi is added to some locro recipes. These hot peppers and chili salsa gives the stew a nutty flavor.

  1. Quinoa Salad

One of the most important grains in South America is quinoa or quinua in Spanish. Origin of quinoa from South America, the Andes region. This area consists of several countries including Argentina, Chile, Bolivia, Colombia, Peru, and Ecuador.

The Incas ate quinoa more than 5,000 years ago. Quinoa is known as the “Golden Grain of The Andes.” Worldwide quinoa is widely recognized as a superfood. Quinoa is now recognized as a nutrient-dense food source as well as the super grain of the future.

In Argentina as well as in Peru there are many types of quinoa. One of the famous quinoa-based foods in Argentina is quinoa salad. This colorful, bright treat is made with fresh tomatoes, corn, and local Andean cheese.

In general, quinoa salad and other quinoa dishes have become ingrained in the local food culture of the Andean region.

  1. Provoleta

Provoleta is a typical Argentinian dish in the form of grilled cheese. This food is the influence of the Italian immigrants who came to Argentina. Provoleta is the Argentinian variant of provolone.

This disc-shaped cheese with a sharp taste is sliced ​​and then topped with chili flakes and spices, such as oregano, then grilled.

The almost melted cheese is served crunchy with a slightly caramelized texture on the outside, sticky and smoky on the inside. The finishing touch is a splash of olive oil or a dollop of chimichurri.

Argentinean food is colorful and unique. The diet contains a lot of meat and cheese. In addition, the food is also influenced by several European countries such as Spain and Italy who came as immigrants.

What is unique is that they have their special chili sauce like Indonesia. This sauce is widely used in Argentinean cuisine, even for steaks. Well, after knowing the food from Argentina, are you interested in tasting it?