My 10 Ways To Revamp Argentina’s Top 10 Foods
Every food needs a little evolutionary jump-start once in a while. As a fan of mash-ups (some of my favorite foods include shepherd’s pie and bubble & squeak — a post-Thanksgiving swirling concoction of leftovers), I think that combining one’s culinary cultural upbringing with that of another can only bring about good things.
Which made me wonder when reading this article on GoMadNomad.com about the top ten foods in Buenos Aires: What if I put a little spin on the list and came up with my own mash-ups?
So, here it is, my Argentinean mash-up on their top ten dishes.
1) Asado: Typical Argentine steak. Salted. That’s it and it’s delicious. But, how about adding on some homemade BBQ sauce?
2) Chorizo: Typical in a Choripan, throw in some potato chips, find some jalapenos, or melt down some of their infamously Queso de Campo for some homemade cheese sauce.
3) Empanada: We love them, but have them often enough and you start to crave some variety, like mushrooms and jalapenos.
4) Matambre: Nothing much you can do with a matambre unless you would like to make one yourself.
5) Milanesa: Sub in fish, anyone?
6) Pizza: Very doughy and not a whole lot of options for topping. One day, we made our own pizzas while living in B.A., throwing on basil, fresh tomatoes, chilis on mine, and various varieties of of cheeses.
7) Dulce de Leche: Typical for pastries and tostadas, but it’s especially delicious in rice pudding with cinnamon — so rich and tasty. Or, try it as a topping to a banana split.
8) Alfajor: These cookie-like snacks come in many varieties and in all kinds of brands. But when dipped in coffee, they’re a wonderful post-asado dessert or breakfast of champions.
9) Medialuna: A friend of mine in Buenos Aires had luckily brought a reserve of nutella (and hazelnuts are becoming more and more popular there). She served us the medialuna with dollops of hazelnutty goodness. You can buy cooking peanut butter, and if you sprinkle some salt on it, tastes just like the real thing.
10) Submarino: The classic Argentine hot chocolate (hot milk with chocolate served on the side that you add in) is perfect for cold days. What was I thinking by never trying one? But I fully intend to make one at home with cold milk and dulce de leche ice cream: an Argentine milkshake. Wouldn’t that be divine? And, at the end of the experimental journey, a steak with fries and a litre of Quilmes would be like a cherry on top.
By Brit Weaver
About the Author
Toronto born and based, Brit is an avid leisurely cyclist, coffee drinker and under-a-tree park-ist. She often finds herself meandering foreign cities looking for street eats to nibble, trees to climb, a patch of grass to sit on, or a small bookstore to sift through. You can find her musing life on her personal blog TheBubblesAreDead.wordpress.com.
Posted on July 26, 2011 by Brit Weaver