Argentine cuisine evolved distinctly from the rest of Latin American cuisine because of the heavy influence of Italian, Spanish, French and other European cuisines which makes the typical Argentine diet a variation on what is often called the Mediterranean diet.
Argentines are famous for their high protein diet, particularly beef. Grilled meat (parrilla) from the asado is a staple, with steak and beef ribs especially common. Chorizo (pork sausage), morcilla (blood sausage), chinchulines (chitterlings), mollejas (sweetbread), and other parts of the animal are enjoyed. In Patagonia, lamb and chivito — goat — are eaten more than beef. Whole lambs and goats can be seen on the asado. While Argentina has a large seacoast most of the fish caught is exported, and is not consumed there because of the abundance of beef, pork, and poultry.
South America is quickly gaining recognition for producing wines of exceptional quality that are still reasonably priced. Argentina and Chile have taken Old World grapes and found varieties uniquely suited to their particularly long growing seasons.
One up and coming variety is Malbec. Originally from the Bordeaux region where it is used primarily as a blending grape, Malbec is also the dominant grape of the famous black wines of Cahors in southwest France. But it truly thrives in the sunny, dry Argentine climate, producing fruity wines loaded with blackberry and black cherry flavors. Argentine Malbecs are similar in flavor to their European counterparts, but with softer, lusher structure, more like New World Merlot.
Lesser known is Carmenère, a variety once widely cultivated in Bordeaux and sometimes labeled Grande Vidure. In 1991 winemakers discovered that 40 percent of the vines in Chile that were believed to be Merlot were actually Carmenère. Stronger and spicier than Merlot and lower in acidity, this grape produces wines with soft tannins, rich color and aroma, and abundant flavor. Ever since Chile began actively marketing Carmenère in the mid-1990s, it has come to symbolize that nation, much as Shiraz has come to represent Australia.
The national sauce of Argentina is called Chimmichurri, and if you are going to have an Argentine Feast you will need lots of it on hand. This recipe comes from my friend David Holt, and it will make 3 cups which is about what we need for marinating, basting, and dipping.
The taste of Chimichurri is often described as dragging your steak through a garden.
Chimichurri Sauce
1/2 cup lightly packed fresh flat-leaf parsley
1/2 cup lightly packed fresh cilantro leaves
4 garlic cloves, minced
1/4 cup sherry wine vinegar, or to taste
3/4 cup extra virgin olive oil, or to taste
1/2 sweet onion, finely chopped
2 tablespoons fresh oregano, chopped
1/2 teaspoon red pepper flakes
1 teaspoon salt or to taste
Juice of 1 lemon ( I sometimes just use limes)
Freshly ground black pepper to taste
Argentinian Feast Menu
We are going to put together a menu from the following items. I will be sharing the recipes for everything throughout the week as we plan the dinner party.
Main Dishes
The Argentines love their organ meats, while Americans of this generation are a little bit squeamish when it comes to such things as sweetbreads. We are going to keep it simple by using Flank Steak which marinates well, and slices easily. We are also going to use some fresh sausages of various types.
The marinated game hens weigh about 1 pound each, and I have the butcher saw them in half. I marinate them the night before, grill them in the morning to get a nice char, then finish them in the oven stuffed with a mixture of chorizo, spinach, caramelized onion, corn, raisins, pine nuts, and a little bit of cornbread to hold it all together. You can use any type of game bird, but split game hens are easy to marinate, safe to stuff, easy to order, and make an elegant presentation.
For the seafood we try to find the freshest white fish available and grill it with a finish of capers, and marinated artichokes.
Chimichurri Flank Steak
Grilled Sausages Basted with Chimichurri sauce
Marinated Games Hens
Fresh Snapper or other white ocean fish
Side Dishes
Sides are simple in Argentina, and as you would guess corn plays a major role, but with an Italian twist. A polenta with Poblano chiles and cheese works well as a starch.
Salads are very simple in Argentina, and are a popular side to beef dishes. the Fresh Mozzarella, and sliced tomato harken back to the Italian influence.
Grilled Asparagus and Baby Squash
Polenta with Poblano Chile, and Cheese
Tomato's and Fresh Mozzarella
Tossed Green Salad
Assorted Miniature Emapanda's
Empanadas, or small meat pies are served all over the world. The Argentine version has Moorish influences that came over with Spanish settlers. Empananda's are easy to make if you purchase Goya wrappers at a Latin Market. If not just use pie dough and make your own. The meat recipe we will use is strictly Argentine with cumin, chorizo, and raisins, etc... . the others are just ones we thought up as we were going. We decided to make our own because the one's we found pre-made were pretty pedestrian.
Meat Empanadas
Bacon Empanadas
Seafood Empanadas
Assorted Miniature Tamales
Yes, they do have variations of Tamales all over South America. We cheated here by buying some from Williams Sonoma. They are excellent, individually wrapped in different colors. They are a great time saver if you can spare the $64 including shipping for three pounds of these puppies. Sure you can make them at home for a fraction, but why bother when you have so many other things going on before a big party?
Beef and California Chile Tamales
Chicken and Smoked Gouda Tamales
Pork with Green Chile Tamales
Blue Corn Green Chile and Jack Cheese Tamales
Charcuterie
Argentina like Spain is known for Jambon which is a dry cured ham which is very similar to Prociutto. We make it easy on ourselves and purchase sliced Italian specialty meats including prosciutto, garnished with cheese, olives, and large capers.
Ceviche Cocktails
Ceviche is a native dish of Peru, but it served all over Latin America, and the Caribbean. Ceviche consists of white fish cooked in lime juice with red onions and mild hot peppers.
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