Cuisine of Argentina

A Gastronome’s Paradise

Argentina’s culinary history is unique in that there is no one particular cuisine that is peculiar to or symbolic of the country. Rather, it is a fusion of the various food habits of the multicultural people of this country. Through the centuries, Argentina has welcomed immigrants from many parts of Europe, and so you’ll find traditional French, German, Italian, and English influences in the culinary habits of Argentineans. Spanish influences are the most pronounced and dominant of these inspirations, but Argentina also has a fairly strong tradition of “Native South American” cuisine passed down from the pre-Columbian indigenous populations.

Parallada

Meat loving medical tourism visitors will enjoy the variety of cuts that are grilled to perfection here. Parallada is a popular mixed grill that contains beef, sausages, chicken, and ribs.

Al Asador

Al Asador is the name given to the traditional family barbeque in Argentina. Holding an al asador get-together gives families a chance to catch up with each other over a grand meal. The animal (beef, chicken, pork, etc) is roasted whole, and all parts of the meat, from offal to kidneys to intestines, are eaten. Vegetarian medical tourism vacationers need not feel left out of all this feasting. Vegetables like potatoes are also barbecued, and there is also a variety of salads you can try.

Beverages in Argentina

Mate, pronounced Mah-tay is a traditional Argentinean drink that is drunk socially with rituals and customs. Also known as Paraguayan tea, Mate is made using the dried leaves of the liex paraguayensis, a plant related to the holly, and is used to break the ice with strangers. It’s a wonderful substitute for caffeine. Ginebra bols and cana are the other national drinks of Argentina, with coffee never too far out of reach.

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