Argentina is one of the most meat-consuming countries in the world today, but this passion of Argentine men and women for meat is not a fad, it goes back a long way. As a result of the Spanish and Portuguese conquest, native breeds of cows began to be imported to Argentina to facilitate the colonization process, since it was a product commonly consumed by Europeans.
Currently, Argentine beef is a mixture of the best European breeds. They are strong cows and were initially free-ranging. In addition, its meat has an exquisite flavor and a great nutritional value. With such a rich gastronomic culture, Argentine households seamlessly combine flavors from Spanish and Italian cuisines with a Creole or indigenous base.
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Beef is the main product of the most popular Argentinean dishes. Below, we’ll tell you what they are, but first we propose a challenge: try to finish the article without your stomach calling for food.
- Argentinean Asado: The Argentinean star dish par excellence. Popular all over the world, the Argentine asado consists of beef and sausages grilled over the embers of the barbecue, so that they cook slowly and take on the characteristic smoky flavor. The most delicious cuts to enjoy a good Argentinean asado are: the ribs and the vacuum. But Argentine asado cannot be fully enjoyed without a typical Argentinean sauce: chimichurri sauce. This tasty side dish is slightly spicy and very spicy. To prepare a chimichurri sauce of 10 you need oil, vinegar, parsley, oregano, pepper and chili. This sauce is ideal to enhance the flavor of veal, although another popular option to accompany barbecue is salsa criolla, similar to Mexican pico de gallo.
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- Argentinean Empanada: Another of the excellent dishes of Argentinean cuisine and perhaps one of the most international. Of Spanish heritage, this dish is never missing at parties and family gatherings. They can be prepared fried or baked, and their fillings can be very varied. The most traditional ones usually have beef, corn, onion and cheese. Argentines also enjoy empanadas árabes, another type of empanadas in the shape of a triangle, which are only prepared in the oven because they are opened in the center.
- Matambre: A homemade and very traditional recipe that is elaborated with the meat that surrounds the front part of the cow’s ribs. This fine meat is usually cooked rolled and with a salty stuffing: carrots, olives, roasted peppers, peas, tomatoes, etc. After preparation, it is left to cool and presented in slices. It can also be grilled or cooked pizza style, a peculiar way where the matambre replaces the pizza base and a variety of foods (tomato, cheese, etc.) are added on top of it.
- Lomito: One of the most desired dishes by all Argentines. Similar to our hamburgers, the tenderloin is made with one of the most expensive and tender cuts of beef: the beef tenderloin. It is presented in the form of a sandwich and is traditionally accompanied by ham, cheese, fried egg, tomato and lettuce. In Argentina, there are restaurants specialized only in this product, which prepare it in a thousand combinations.
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This brief review of the gastronomy in Argentina shows how the Argentinean people are truly in love with veal. We feel the same way. So come to the Viñals 1906 stores and let yourself be enveloped by our passion for meat. We will take care of infecting you 😉
