1. Project of te Bicentenary
Angentine gastronomy
28/05/2010
Rosales María Inés
5º year- Level A

2. Argentine gastronomy
In the frame of te Bicentenary, experts in
gastronomy reveal tha obliged delicacies of the
culinary heritage of Buenos Aires. From the
“Flan” with milk caramel, the classic beef-steak of
“chorizo” and the inevitable beef-sausage
sandwich. Where to find the best versions of the
dishes of the national cooking.
Cosmopolitan, avant-gardist and simultaneously
traditional. Buenos Aires is admired by the world
because of its architecture, culture and its art, its
friendly people and for “that I do not what” that turned in to one of the capitals most visited of
the world.
So often named, the Buenos Aires gastronomy does not happen unnoticed. Because the sushi
will be the richest and the French food of the tastiest, but there are few things better than a
good beef-steak of “chorizo” or an enormous breaded meat with French fries.
Always there is, in some corner of the world, an Argentinian who cries because he or she
misses the milk caramel or that he complains for not finding in any place of the planet the
intimate beef-sausage sandwich.
The Buenos Aires’s cooking is a fruit of the immigration.
Argentina inherits, basically, the traditions of the immigrations Spanish and Italian, “All of
them have concluded in a cooking style where the European influences have mixed and
constituted the new culinary one: The Buenos Aires one”, explained a famous gastronomic
critic called Fernando Vidal Buzzi.
As Cristian Petersen thought, “in the Buenos Aires’s cooking there are the indispensable
delights and one of the keys is to be able to seek for them and to find them. In Buenos Aires
there are many restaurants cooking the typical meals but there are few restaurants which
prepare good and indispensable meals”.
Pietro Sorba, a journalist and gastronomic critic, emphasized that the Buenos Aires’s cooking is
a perfect example of gastronomic original customs of the European immigrants who came to
the Argentina.
‘The protagonists were the Italians, the Spanish and in a minor measure the Germans and
added that is the only cooking, which does not have comparison with other existing models’.
‘Its added values are the simplicity, the abundance, the authentic and genuine flavors
presented without sophistication’, expressed Pietro Sorba.

3. The Safe delicacies
The list of Petersen is headed by “a good beef-steak of rib of loin”
At all as that of “the grill of the poor Luis”, it assures and emphasizes the ice creams of Buenos
Aires, especially those of Freddo or Munchis.
He was followed by the turnover (none as those
of the San Isidro’s station or Police patrol car. It
could not stop naming the cookies (Rascally or
“Rogelitos” by Maru Botana), delicacy of which
we are specialists.
Fernando Vidal Buzzi’s ranking is headed by the
classic breaded meat with French fries. ‘The
noodles follow him and ravioli with sauce of
tomatoes and the turnovers of meat’, was emphasized by him.
The journalist Pietro Sorba recommended some ‘pieces’ to not
waste. The first one of his safety pins is the intimate milk caramel,
of Field Quijano and Chimbote. The best croissants are, according
to the experts, those by Both Shields or Volta.
In matter sandwiches of crumb, Sorba advised those from The
Pasta Frola and The Violets café whereas the most out-standing
beef-sausage sandwich is in the grill to the step The Nelly of
Citadel.
As for the pies, another Buenos Aires delight, “those of The cooking do not have equally”.
According to the gastronomic journalist, the best Spanish omelet is in Travers Miramar and
there is nothing as the cookies and Havanna’ cones of milk caramel.
To finish, I recommend eating the Neapolitan
breaded meat with Spanish chips in the Tavern the
siren.
In the other hand Fernando Ramos, owner of the
Tavern Miramar, one of the most out-standing
when one speaks about Buenos Aires’s cooking,
emphasized that the safety pins are ‘the entrails,
buseca, I cook of lentils, tail of evening, pies and the
frogs’

4. Personal Opinion
In my opinion the gastronomy from our country is something very important, because it shows
our varied cooking. Also it shows how is conformed our culture, which is a combination of
others European cultures.
Along the Argentine’s history, the high rates of immigration have been important for the
conformation of our culture, so we can not forget that.
We should be proud of our typical meals and because they are very delicious, not only for
ourselves but also for foreigners.
Vocabulary
Heritage: Any attribute or immaterial possession that is inherited from ancestors; “my only
inheritance was my mother’s blessing”.
Simultaneously: At the same instant; “they spoke simultaneously”.
Inherit: Receive from a predecessor; “the new chairman inherit many problems from the
previous chair”.
Turnover: Pies.
Delight: Something or someone that provides pleasure; a source of happiness; “a joy to
behold”; “the pleasure of his company”; “the new car is a delight”.
Whereas: Is the same as while.
Bibliography
http://www.infobae.com/general/514434-0-0-Cuales-son-los-sabores-tipicos-la-cocina-
portena
http://www.popular-tradicional-argentina-food.com/maindishes.html
http://www.vivatravelguides.com
http://www.gosouthamerica.about.com/od/cuisine/a/ArgChile.htm