The cuisine of Argentina is distinctive in South America because of its strong resemblance to Italian, Spanish, French and other European cuisines rather than the other Latin American cuisines. Indigenous gastronomies derived from groups such as the Quechua, Mapuche, and Guarani have also played a role.

Another determining factor in Argentine cuisine is that Argentina is one of the world's major food producers. It is a major producer of meat (especially beef), wheat, corn, milk, beans, and since the 1970s, soybeans. Given the country's vast production of beef, red meat is an especially common part of the Argentine diet (in many periods of Argentine history the annual consumption of beef has been above 100 kg per capita and during the 19th century, neared 180 kg per capita.) Similarly, the enormous quantities of domestically-harvested wheat have made white bread (made with wheat flour) the most commonly found on the table, the wheat-based Italian dishes popular, and Argentine pizza use more dough than Italian pizza.

Besides some regional disparities addressed in this article, there exist at least two other comparisons which are important in understanding Argentine cuisine: the first distinguishes a cuisine that is essentially urban and cosmopolitan (highly influenced by the "globalization" of food and eating patterns) from a more traditional, idiosyncratic rural cuisine. The second comparison is made on the basis of socioeconomic differences.

While certain foods can be found in all corners of the country (Asado -"barbecued meat"-; dulce de leche; cookies; empanadas; yerba mate in addition to all sorts of Italian, Spanish, and French dishes) one can map out four broad culinary regions based on major trends.

Some Argentinian Recipes

Barbecue with Salsa Criolla
1. Light a grill or preheat a grill pan. In a bowl, combine the tomatoes with the onion, bell peppers, garlic, olive oil and cilantro. Season with salt and pepper.
2. Season the skirt steak with salt and pepper. Grill over moderately high heat for about 3 minutes per side, or until lightly charred and medium rare. Transfer the steak to a cutting board to rest for 5 minutes. Thinly slice the steak on the diagonal and pass the salsa separately.

Chimichurri Bread
Place all ingredients in your machine in the order specified by your machines manufacturer. Select the Basic or White cycle and press start.
This recipe yields 1 loafComments: This is a great bread for meat sandwiches. But forget it for breakfast.
Yield: 1 loaf

Corn Chicken
Renove skin from chicken. Season with salt and pepper. In a large non-stick pan skillet, heat oil and cook chicken until tender, turning. 15 to 20 minutes. Remove from skillet and keep warn. Saute onion and garlic in skillet. Add tomatoes, bay leaf and narhiran; simmer 10 minutes. Add corn and chicken; heat through, mix well with the sauce. Serve this dish with "Bell Pepper Salad"

Grilled Steak
Trim steak of fat. Marinate in mixture of wine, vinegar, oil, rosemary and pepper, one hour, at room temperature, turning two or three times.
Heat barbecue. Remove steak from marinade and salt to taste. Grill steak over medium-high heat until done - about 8 minutes on each side for medium. Let sit five minutes and cut into 1/4-inch-thick slices.
For sauce, slice mushrooms and saute in the oil until tender. Add remaining ingredients to pan and reduce about 3 minutes. Serve hot with sliced steak.
This recipe yields 6 servings.

Where To Find Argentine Food In USA

Publix Supemarkets
Bravo Supermarkets
Sedanos Supermarkets
Universal Market
El Patio Supermarket

But if your aren't in the South Florida area you can buy Argentine food online, just go to MyLatinFood.com they have a huge inventory such as, Yerba, Mates, Coffees, Teas, Cookies, Crackers, Dulces, Flours, Mixes, Jams, Marmalades and much more