Flavours

Argentinean "asado" (barbecue). This is the most common meal in the Pampa region because of the large number of cattle, the variety of grasses, and breed improvement. Formerly, cows were roasted as a whole in a ceremony which could last up to forty hours. The "asado con cuero" (roasted with the hide) is prepared by cutting up a calf and burying it in a trench in which a fire has been burning for several hours. The part covered with the hide is face down and is then covered with a layer of zinc on which the coals are placed and kept burning for several more hours. Other roasting methods are the spit roast (meat roasted on a cross), roasting on a grill- which is typical in the country -, or a barbecue-like manner, which is more common in the city. No matter the method used, the secret of a good roast or barbecue is a meat cuts and a well-kept fire.

Some of the Argentine most common cuts are the asado de tira (crosscut ribs) or whole ribs, vacío, cuadril, and matambre (cuts between the ribs and haunches), and the “achuras” - tripes, sweet-breads, criadilla, udder -. The “achuras” - blood sausages and chorizos (Argentine sausages) - are normally served as a starter. The meat is eaten alone or dressed with typical sauces, such as “chimichurri”.

Meat. Beef prepared in the Pampa tradition. Rabbit in Burgundy sauce in Tandil and barbecued kid in Córdoba and its mountain ranges.

International gastronomy. German cuisine in Villa General Belgrano (Córdoba), Friuli sausages and cheeses in the farming community of Caroya (Córdoba), pizzas and pasta - a custom imported by Italian immigrants -, and Spanish specialties such as rice and octopus. Fish and shellfish are served in restaurants near the fishing port of Mar del Plata and other Atlantic holiday resorts.

Desserts. Alfajores from Córdoba and Mar del Plata. The alfajores are biscuits filled with dulce de leche (caramel-like sweetened milk) and covered with vanilla or chocolate.

The Central Region