Food

Foods

In most parts of Argentina, lunch is the biggest meal of the day. Most of the cities (excluding busy ones, like Buenos Aires) close for lunch time. This is when most people return home to enjoy a large meal. Traditional lunches in Argentina are long and well developed.

Most food is high in protein, so beef, pork and got are common. Beef comes cheaply, as Argentina is full of ranches, or cattle farms. some of these are visitable, but most are simply private.

Breaded and fried meat (schnitzel) are used as snacks, in sandwiches, or eaten warm with mashed potatoes small pastries of meat, cheese, sweet corn and a hundred other varieties — are a common sight for parties, starters and picnics across Argentina. Another variation is the "empanada gallega" (Spanish empanada, known simply as "empanada" in Spain. "Galician/gallego" is a common adjective referring to Spain.), which has a round shape and is more like a big, round meat pie mostly made with tuna and mackerel ("//caballa //" in Spanish). Vegetables and salads are important to for Argentines, even beyond the fried or mashed potato. Tomatoes, onions, lettuce, eggplants, squashes and zucchini are common side dishes.Just as much as beef, Italian staples, such as pizza and //al dente // pasta, are eaten. //Fideos //, //Tallarines //, //ñoquis //, //ravioles // and //canelones // can be bought freshly made in many establishments in the larger cities. Italian-style ice cream is served in large parlours and even drive-through businesses. In Chubut, the Welsh community is known for its teahouses, offering scones and //Torta Galesa //, which is rather like //Torta negra //.//Sandwiches de miga // are delicate sandwiches made with crustless buttered white bread, very thinly sliced cured meat and cheese and lettuce. They are often purchased from entrepreneurial home cooks and consumed for a light evening meal.