Argentina

by Alex Walsh

The people are called: Argentinean or Argentine

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ParrilladaParrillada a mixed grill of

steak and other cuts of beef.

Ingredients: 1 pound  beef skirt or flank steak, cut 1 inch thick 1 pound beef porterhouse steak, cut 1 inch thick 2    beef shell (boneless top loin) or ribeye steaks, cut 1 inch thick� cooked German sausages, such as knackwurst or bratwurst, halved lengthwise�1  cup  bottled Italian salad dressing�2  cloves  garlic, minced�2  tablespoon  snipped fresh parsley�3  to 4 teaspoons  snipped fresh oregano, thyme or marjoram�1  teaspoon  salt�1/2  teaspoon  freshly ground black pepper�    Chimichurri Sauce*�3  cups  snipped fresh parsley�15  cloves  garlic, minced�3  Tbsp.  snipped fresh oregano�3/4  tsp.  crushed red pepper�3/4  tsp.  salt�3/4  cup  cooking oil�1/2  cup  white vinega

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Milanesa

• beef that is dipped in eggs, crumbs, and then fried is called milanesa.

Ingredients: �1 pound top round, sliced thinly into about 6 steaks�1 cup bread crumbs�2 teaspoons oregano�1/2 cup flour�1 teaspoon salt�1/2 teaspoon ground pepper�2 eggs�Vegetable oil for frying�Salt and pepper to taste

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Carbonada

• Carbonada is a stew that contains meat, potatoes, sweet potatoes, and chunks of corn on the cob.

Ingredients: �pound dry spaghetti�2 tablespoons extra-virgin

olive oil�4 ounces pancetta or slab bacon, cubed or sliced into small strips�4 garlic cloves, finely chopped�2 large eggs�1 cup freshly

grated Parmigiano-Reggiano, plus more for serving�Freshly

ground black pepper�1 handful fresh flat-leaf parsley,

chopped

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Mate

• Mate is a traditional drink in Argentina and drinking mate socially can often be an occasion of great ritual and custom. This drink is often used to break the ice in Argentina, and if ever you are offered some, it can be considered

rude if you refuse. Mate is from the leaves    of yerba mate.

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Quilmes

Quilmes is a type of famous beer in           Argentina. 

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They do not have a traditional dish (I could not find one)