Argentine cuisine

Argentine cuisine is characterized by consuming large quantities of meat. Based on gastronomical tastes of the population, the country can be divided into four parts: north-west, north-south, center and Patagonian tableland. Due to the fact that the north-western part of Argentina was less exposed to the influence of immigrants, it preserved ancient Spanish traditions while the north-eastern part of the country was subject to a considerable influx of Guarani Indians. The major foodstuffs for them were mandyoka and pumpkin, fruits mammon or papaya, cheeses and fish. The central part of Argentine was the first one where cattle and wheat, meat soups, empanadas, pastries and confectionery were brought. Later Englishmen, Germans and then Italians came here, each nation introduced something different (like macaroni, pizza and various sauces brought here by Italians). The Patagonian tableland is different from other territories because it's open to the Atlantic ocean, and thus many marine products are a part of the cuisine. Before the Spanish conquest native dwellers of Argentine ate meat of guanacos, armadillos, partridges and viskachas.

Today there are three major ways of cooking meat: on a conventional grill; on a roasting-jack that's inserted into the ground with the meat roasting perpendicularly to the fire; and with a thin film that helps to preserve the taste and aroma of the meat.

As for sweets, they were brought here by the Spaniards. The most famous ones are dulce de leche - a dessert made of milk and sugar and similar to caramel, and alfajores – a pie stuffed with dulce de leche and covered with chocolate.