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Eating Out in Argentina

Local Dishes, Llama and

Travel by Rod Zelles, Blue Flame Ventures (From GayCalgary® Magazine, October 2014, page 28)
Eating Out in Argentina: Local Dishes, Llama and
Eating Out in Argentina: Local Dishes, Llama and
Eating Out in Argentina: Local Dishes, Llama and
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The food of Argentina is an eclectic mix of old world charm and new world tastes.

Aside from the food we are accustomed to in North America consisting of beef, chicken, pork and fish, Argentina also offered up some of its local cuisine, a traditional fare of llama. In every step along this journey we always had the option of llama on the menu.

With the texture of beef, the llama lasagne provided a change of pace, a welcome change if you are wanting to experience different cultures.

Ceviche (a dish commonly composed of cold fish and shrimp cured in citrus juices – usually lime or lemon – and seasoned with chili) was another dish that the Argentinian people seem to have mastered. Surrounded by dabs of guacamole, this is a dish that I could have just eaten on its own and not simply as an appetizer.

Quinoa is as standard a fare as llama and is prepared in a multitude of ways, many times offered as a replacement for risotto.

One item not mentioned yet is desert. Dulce de leche, a caramel like confection made by slowly heating sweetened condensed milk, is one of Argentina’s specialties and delicacies. When combined with the zapallo fruit or the coyote fruit, concluding a meal with this dish sends you to a happy place.

Whether we were feasting on soups or salads, llama, quinoa or any other food native to the region, nothing compared to the empanada. Masterfully prepared in a variety of different ways, this is one food that I could eat every day for the rest of my life.

An empanada is a stuffed pastry dish, served baked or fried, cold or hot, and filled with any number of tasty fillings: meats, cheese, vegetables or even fruits. Originating from Spain, many countries throughout the world have made this yummy victual pocket their own. Dippings vary from province to province but popular ingredient options include boiled egg, onion, raisins, olives, and a seasoning of paprika. Sweet corn, spinach, ham and fish are also on the menu at many an empanada purveyor.

A fabulous place to try new foods or different spins on Spanish favourites, Argentina is a must see destination. Provecho!


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