spada1

 Much of the food eaten in Argentina comes from different countries and has become part of the everyday cuisine.[2] The Gauchos, a term used by Portuguese for South American Pampas, brought the //asado// into Argentina.[2] The //asado// is roasted beef over an open fire.[2] They also contributed //Bife a caballo,// which stands for “beef on horseback”.[2] This dish contains steak covered with fried eggs.[2] Stew made with corn, squash, beef, and peaches, called //carbonada,// is baked in a pumpkin shell also comes from the Gauchos.[2] //Morcillas//, sausages, //churrasco,// grilled steak, and //chorizos//, spicy sausages all originated from the Gauchos.[2]  In Argentina, there are only few true indigenous dishes.[2] Fortunately, //locro// is one of them. It’s a thick corn stew that includes beef, potatoes, peppers, onions, beans, and a couple other ingredients.[2] A hard biscuit prepared with manioc, cheese, and eggs is an indigenous influence called //chipa.//[2] The //Sopa Paraguaya// is a corn, cheese, and egg pie. //Reviro// is made up of milk, flour, eggs, and cheese which is a breakfast dish.[2] And last but not least there is the //huminta en chala// from the indigenous influence.[2] It is a cornmeal tamale that is partially spicy.[2]   Italy, Spain, and Britain also influence the Argentine cuisine.[2] //Milanesa,// from Italy, is a slim-cut of beef topped with beaten egg and bread crumbs.[2] It is then deep-fried. //Puchero de gallina// is stew made with chicken, sausages, corn, potatoes, and squash, originated in Spain.[2] Britain’s Cornish pastries inspired the Argentine empanadas.[2] There are many different ethnic foods that have made there way to Argentina and have become a custom.[2]

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