I love food. Argentines loves food. Argentines make a lot of time in their days for meals....can you guess where this post is going? The cuisine of Argentina has been clearly influenced by Italian, French and German cultures. Breads, pastas, lots of beef, lots of vegetables and salads. The coffee is strong and people drink it any time of the day or night. Wine or beer seems to appear on lunch tables as often as at supper, or so we observe in restaurants.
Today for lunch I had a Choripan, a grilled sausage sandwich. 'Chorizo' is sausage and 'pan' is bread. "Choripan" then, is kind of like saying "Sau-sandwich" in English. It was super. I topped it with chimichurri, which is a slightly picante spread, and carrot mayo. Yum, yum, yum. Elizabeth had a 'Hamburguesa Completa' which was a thin hamburger patty on a grilled bun with lettuce, tomato, fried egg and red pepper mayo. Yum, yum, yum.
All over Argentina you find good bread of all kinds. A tortilla here can mean anything from a flaky buiscuit, to grilled flatbread, to a potatoe au gratin kind of dish. But not the Mexican tortillas like you find in the states--really nothing like that here. Bread with butter (not margarine) or a mayo spread is served with almost every meal.
We had a meal last night that was a-m-a-z-i-n-g. First was a picada, which is very much like an Italian antipasto, and I wouldn't be surprised if that were its origin. It came on a cutting board loaded with two kinds of olives, roasted red peppers, goat cheese, little roasted potatoes, pickles, white beans, an eggplant spread, a slightly spicy tomato spread, chicken escabeche (a sort of salad) and llama escabeche. Oh. My. God. Sooo good. We had a lovely Argentine red to go with it. Then we shared a nice stew of quinoa and vegetables, which was a mild and warm and was a nice follow-up to those strong flavors of the picada.
Argentinean food makes my palate sing!
Don't forget to check on Elizabeth's blog: http://libbessinsouthamerica2009.blogspot.com/
Today for lunch I had a Choripan, a grilled sausage sandwich. 'Chorizo' is sausage and 'pan' is bread. "Choripan" then, is kind of like saying "Sau-sandwich" in English. It was super. I topped it with chimichurri, which is a slightly picante spread, and carrot mayo. Yum, yum, yum. Elizabeth had a 'Hamburguesa Completa' which was a thin hamburger patty on a grilled bun with lettuce, tomato, fried egg and red pepper mayo. Yum, yum, yum.
All over Argentina you find good bread of all kinds. A tortilla here can mean anything from a flaky buiscuit, to grilled flatbread, to a potatoe au gratin kind of dish. But not the Mexican tortillas like you find in the states--really nothing like that here. Bread with butter (not margarine) or a mayo spread is served with almost every meal.
We had a meal last night that was a-m-a-z-i-n-g. First was a picada, which is very much like an Italian antipasto, and I wouldn't be surprised if that were its origin. It came on a cutting board loaded with two kinds of olives, roasted red peppers, goat cheese, little roasted potatoes, pickles, white beans, an eggplant spread, a slightly spicy tomato spread, chicken escabeche (a sort of salad) and llama escabeche. Oh. My. God. Sooo good. We had a lovely Argentine red to go with it. Then we shared a nice stew of quinoa and vegetables, which was a mild and warm and was a nice follow-up to those strong flavors of the picada.
Argentinean food makes my palate sing!
Don't forget to check on Elizabeth's blog: http://libbessinsouthamerica2009.blogspot.com/
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