Thursday, March 14, 2013

REPOST FOR THE NEW POPE - Argentinean Food Part 2

LINK TO PART I (recipes, photos and more!! )

This is Part 2 which includes information about how Argentine cooking evolved in the area:  

WIKI LINK about Argentine cuisine:





Food areas of Argentina:

The first immigrants into Argentina were the Spanish in the 16th century who found nomadic Indians.  Up in the Andean northwestern mountainous area, however, were the advanced Indians of the Incan Empire which heavily influenced the development of Argentina, Chile and Peru. The Spaniards found the Pampas are to be a horn of plenty.  They had brought cattle with them and this love of beef brought forth the beloved Argentinean broiled steak or the asado which is an elaborate meal of grilled meat which is a culinary tradition in Argentina.  Empanadas are extremely popular (Spanish) and particuliarly in the province of Tucuman (see green area on map below compliments of WIKI)


The most common ethnic groups are Italian and Spaniard (including Galicians and Basques). It is estimated that up to 25 million Argentines are of Italian descent, up to 60% of the total population.[9] There are also GermanicSlavicBritish and French populations.[10] Smaller JewishNative AmericanArabEast AsianGypsy, and African communities contribute to what has been referred to as a "crucible of races". Recent decades immigration includes mainly ParaguayansBolivians and Peruvians, among other Latin AmericansEastern Europeans and East Asians             

Central and los Pampas areas
(Italians from Naples, Genoa, German, Spanish, Mid-East Europe, British and Argentinean native Indians)
The original Indian inhabitants of the region contributed squash, corn, chiles, sweet potatoes, manioc, beans, pineapple, papaya, quinoa, guava, avocado, tomato, cocoa, turkey, peanuts, and potatoes. The Spanish brought with them wheat, olive oil, pork, mutton, salt pork, sausage, rice, cabbage, banana, and peas. But most importantly of all, the Spanish brought cattle and horses.
(Information from Link if you are interested in reading more. 

Northwest and Cuyo
Native Indian
Goat, lamb, pumpkin, quince
Link for Cuyoan recipes

Northeast (Mesopotamia)
Native Indian
NOTE:  In my search I couldn't find any good links for Northeastern Argentina nor Mesopotamian food but I ran across this link which is interesting:

Northern and Central European and native Indians (special note on Patagonian food; since it is near the ocean it is noted for its marine specialties).  I found 2 plus links on Patagonian food and more!!

LINK TO PART I (MORE recipes, photos and more!! )

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