Argentina Food is mainly influenced by Latin American cuisine because of the heavy influence of Italian, Spanish, French and other European cuisines which makes the typical Argentine diet a variation on what is often called the Mediterranean diet.
Argentina is one of the leading producers of food in the world. Argentina produces large quantities of meat especially beef, wheat, corn, milk beans. It also produces soybeans in large quantities since the 1970s. Since Argentina produces large quantities of beef, it is very common that red meat is a common part of the Argentinean diet. It is estimated that the annual consumption of beef has been above 100kgs and during the 19th century has been during the 19th century has neared 180 kg per capita. Wheat is harvested in enormous quantities and white bread is commonly found on the table during meals. This explains, to a great deal, the popularity of wheat-based Italian dishes, as well as the fact that Argentine pizza uses more dough than Italian pizza.
Argentina has a wide variety of staple foods, which include empanadas, a stuffed pastry; locro, a mixture of corn, beans, meat, bacon, onion, and gourd; and, a meat-based spicy sausage known as chorizo. The Argentine barbecue, asado, is one of the most famous in the world and includes various types of meats, among them chorizo, sweetbread, chitterlings, and blood sausage. Thin sandwiches are also very popular over here. Sandwiches de miga are delicate sandwiches made with crustless buttered white bread and have very thinly sliced cured meat, cheese and leaf lettuce. These are often consumed for a light evening meal.
The yearly consumption of wine is amongst the highest in the world since Argentina is an important wine producer. Also, a common custom among Argentines is drinking mate. Dulce de Leche is a famous sweet caramel spread.
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