Argentine cuisine has a distinctive European flavour in comparison to that of other Latin American foods.
Meat is always on the menu, particularly beef steaks or ribs which are cooked over a barbecue, or asado and it is estimated that the average Argentine munches their way through about 100kg of beef each year.
Very little fish is eaten, although you may find empanadas, small savoury pasties, filled with tuna or cod, rather than the usual meat, cheese or ham. Chorizo (pork sausage) and Morcilla (blood sausage) are also regularly enjoyed from the asado as well as lamb and goat, depending upon the region.
Dulce de leche is a favourite dessert and snack made by boiling condensed milk so that it forms a caramel paste.
Argentina’s favourite drink is Mate, an infusion made from the Yerba Mate plant which is drunk through a metal, filtered straw. It is not uncommon for Mate to be shared amongst groups of friends.
