| Argentina is South America's second largest | | | | cheese, are also an Argentine favorite. They are |
| country, snugly situated between the Andes | | | | commonly served in Argentine restaurants, and |
| mountain range, the Pacific Ocean, and the South | | | | are national favorites. Empanadas are normally |
| American countries of Brazil, Paraguay, Uruguay, | | | | eaten baked or fried, and are often served at |
| Brazil, and Chile. Being situated in such a manner, | | | | parties or festivals as appetizers. The dessert |
| Argentina is exposed to many different cultural | | | | version of an empanada usually consists of brown |
| influences from all directions, including countries all | | | | sugar or fruit such as apples or oranges. |
| the way across the Pacific. Spain took it upon | | | | In smaller cities, the foreign influences of Spain |
| themselves to permanently settle in the country | | | | and Italy are less apparent. Milanese's, thin slivers |
| in the late 1500s, and remained there until Buenos | | | | of meat dipped in eggs, bread crumbs, and then |
| Aires formally emancipated themselves in 1853. | | | | fried in oil, are common fare in the rural areas of |
| One of the most remarkable differences between | | | | Argentina. Their simplicity makes them great |
| Argentine Cuisine and exotic cuisines from around | | | | snacks, but they can also be served as part of a |
| the world is the heavy influence that the cuisine | | | | meal piping hot served with mashed potatoes, or |
| of the Italian and Spanish cultures had on it. | | | | between two slices of bread as a sandwich. |
| Startlingly enough, due to the influence of the | | | | The master chefs are more apt to return to the |
| Italian culture on the country of Argentina, Italian | | | | more classic, provincial style of preparing and |
| food staples such as lasagna, pizza, pasta, and | | | | cooking food, which bears more of a resemblance |
| ravioli are commonly seen on the Argentine table, | | | | to Mexican cuisine than that of Italy. Bolder, more |
| at least in the country's major cities. Unusually | | | | intense spices are used. Calling forth once more |
| enough (when it comes to Italian food), white | | | | the Spanish influences in Argentina, Argentine |
| bread is also common, as are side dishes made of | | | | cooks are famous for their tortillas; unlike the |
| vegetables native to Argentina, such as potatoes, | | | | Mexican version of the tortilla the Argentines use |
| eggplants, squash, cucumbers, and zucchini. | | | | potato dough, in contrast to the traditional |
| Argentina is also one of the world's leading | | | | Mexican corn or flour tortilla. |
| producers of milk, wheat, corn, and meat | | | | Desserts are more popular in these areas, as well. |
| (including, but not limited to beef, goat meat, pork, | | | | Dulcet de lecher (which roughly translates into |
| and lamb) so naturally, these things are very | | | | "Milk Jam"), a sweet pudding of sugar and milk, is |
| common in the Argentine dish. Argentine dishes | | | | a popular dessert in Argentina. This lightly |
| are normally very high in protein, so grilled meats | | | | brown-colored pudding is eaten alone, or stuffed in |
| are commonly seen on a plate of Argentine food. | | | | cakes or pies. Sometimes the treat is also |
| Empanadas, pastries stuffed with meat or | | | | crystallized into a solid wafer-like candy substance. |