Restaurants, bars, food festivals in Argentina

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The traditional cuisine of Argentina

Power in Argentina is characterized by the fact that the quality of food products in the country is at a high level.
Food in Argentina

On the Argentine cuisine influenced by Spanish, Italian, Peruvian, Brazilian, Mexican and Chilean gastronomic tradition. The diet of Argentines are present meat (especially beef premium Argentines), vegetables, fish, legumes, dairy products.

In Argentina should taste blood sausage (morcilla); pork sausage (chorizo); tripe sausage (chinchulines); sauce based on vinegar, herbs and garlic (chimichurri); pastry stuffed with meat, corn and cheese (empanadas); meat, stuffed with sheep's guts and roasted over charcoal ("karneasado"); Argentine stew of meat, vegetables and beans ("PUCHERO"); vegetable pie ("tartas"); ribs, roasted on an open fire ("beef de lomo").

A sweet tooth can enjoy shortbread, fresh and candied fruit, rice pudding, ice cream, roasted nuts, sugar, fruit pies, chocolate cake, creamy candy ("sunk en almibar").
Where to eat in Argentina? At your service:

cafes and restaurants where you can sample a variety of dishes and Argentine Asian cuisines;
Italian restaurants (there can be ordered pasta dishes and pizza);
parrillas (in these grill bars, you can enjoy grilled meat and other tasty dishes).

Drinks in Argentina

Argentines are popular drinks mate (herbal soft drink), tea, coffee, beer, wine, Fernet (40-degree infusion of herbs). Beer lovers should try the local (Schneider, Quilmes, Isenbeck), and imported varieties (Heineken, Corona, Warsteiner). Since Argentina is famous for its wine-making province of Mendoza, here you will be able to taste the "SanFelipe", "Lopez", "NietoSenetiner", "NovarroCorreas", "Weinert".
Gastronomic tour to Argentina

If you visit a one-day gastronomic tour of Argentina, you will be able to enjoy the Argentine national dishes and practice the skill of cooking. Its "tasty" journey you start with a tour of a small bakery - local bakers when you cook bread Argentine chimichurri (it contains olive oil, garlic, onion, and seasonings). A complete your gastronomic tour after visiting the home of one of the famous Argentinean cooking, which will take you to a secret recipe secret sauce for meat.

In Argentina, you can go fishing or horse ride, have fun in bars and clubs, take a walk on the reserved areas of the country, rafting or kayaking, as well as taste the local cuisine.

Source: http://www.votpusk.ru/story/article.asp ... z3LPPmDn3z

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Wines of Argentina

The history of Argentine wine has more than four centuries, and during that time, local craftsmen have accumulated rich experience in manufacturing high-quality product. The first vineyards country owes the Spanish missionaries who can not live on a distant continent without the vine and wine. Arrives then the French and Italians have contributed to the cause of winemaking and wine because of Argentina - is the fruit of labor and love of many generations of people of different nationalities.
Argentine wine features

There are many varieties are grown, which were brought from the Old World and successfully settled down in a new place. Spanish Garnacha Macabeo and peacefully coexist on the slopes of the hills here with Italian varieties Dolcetto, Nebbiolo and Barbera. German Riesling no longer competes with the French Chardonnay and red Merlot and Cabernet Sauvignon, and does seem to international.
Climate and natural conditions Argentina possible to identify the true "royal" couple among the variety of grape varieties and wines of Argentina today is blended in the majority of the varieties Malbec and Torrontes.
80-ies of XX century Argentine wine industry, mainly focused on local needs, but now products of local winemakers successfully closer European and American counterparts in the international market. Argentine vineyards are the high mountain on the planet. Such conditions of cultivation have to comply because of the dry climate.
For every taste

In the production of wines of Argentina are most often used the following classes:

Red Malbec, whose homeland - France. The quality of Argentine wines made from Malbec, according to the oenologist, superior French counterparts. Wine from Malbec has a strong aroma, rich color and gives a true delight gourmets raspberry, pomegranate and even hints of chocolate on the palate. Varietal wines of Argentina from such fruits have great potential for aging.
White variety Torrontés aromas and allows you to cook with wine unusually bright bouquet, which experienced connoisseurs distinguish shades of acacia, lime and jasmine. Rich shades of peach finish and cask wine making extracts from berries varieties Torrontés fine.
Of red fruit Tempranillo made cooking wine of Argentina, which are suitable for long aging in oak barrels, making them taste there are notes of coffee, prunes and even Cuban tobacco.

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Argentine cuisine is a motley mix of national traditions and foreign numerous recipes that were brought here by European settlers. In contrast to the countries located in the neighborhood, in the recipes of local dishes and their registration when filing the European influence is most noticeable.

Especially popular in the country enjoy the dishes prepared on the grill, it can be a variety of meats and fish. Almost on every corner there are small restaurants «pariliada» and «churraskari», specializing in the products prepared in this way.

The country is preparing a lot of vegetable dishes, but vegetables, mainly served to the table as a side dish or component in complex dishes.

Salads are fairly traditional in the country, although very different from the usual vegetable "cutting" with sauce - here they are quite unusual vegetable mixture, seasoned with vegetable oil and animal products - sausages, meat, seafood, eggs - or vice versa - as the simplest a mixture of tomatoes and onions.

There are ubiquitous, popular in Latin America, "saltado" - vegetable stew and corn porridge with a variety of fillings, "gazpacho" - a soup of pureed tomatoes and cucumbers, potatoes fried in absolutely all kinds, vegetables, mashed potatoes and all possible kinds of pizza .

Beef is the hallmark of the country, which is not surprising - Argentina is in second place in the world for its consumption. The most popular dishes in the country are assorted grilled meats from different species:

"Parrilyada" - Grilled sausage "asado", meat and organ meats;
"Tir de asado" - grilled meat spinal parts of the carcass;
"Milanese" - a thin steak garnished with fried potatoes;
"Vasio" - roast loin;
"Lakra" - braised pork with corn;
"Matambre" - meatloaf with egg and vegetables;
"YUGOS" - meat with blood;
traditional pies "empanadas" with all sorts of fillings;