FOOD IMPORTERS, TYPICAL AND EUROPEAN TRADITIONAL IN ARGENTINA

Another determining factor in Argentine food is that Argentina is one of the world's major food producers. It is a major producer of meat (especially beef), wheat, corn, milk, beans, and since the 1970s, soybeans. Given the country's vast production of beef, red meat is an especially common part of the Argentine diet. Historically, Argentine annual consumption of beef averaged 100 kg (220 lbs) per capita, approaching 180 kg (396 lbs) per capita during the 19th century; consumption averaged 67.7 kg (149 lbs) in 2007. Similarly, the enormous quantities of domestically-harvested wheat have made white bread (made with wheat flour) the most commonly found on the table, the wheat-based Italian dishes popular, and Argentine pizza use more dough than Italian pizza.

Argentines are famous for their high protein diet, particularly beef. Grilled meat (parrilla) from the asado is a staple, with steak and beef ribs especially common. Chorizo (pork sausage), morcilla (blood sausage), chinchulines (chitterlings), mollejas (sweetbread), and other parts of the animal are enjoyed. In Patagonia, lamb and chivito (goat) are eaten more than beef. Whole lambs and goats can be seen on the asado. Chimichurri, a sauce of herbs and chili, is usually the only seasoning for steak and chorizo.

Argentine man sips yerba maté, the invigorating green tea ubiquitous in eastern South America.

Breaded and fried meat (schnitzel)— milanesas — are used as snacks, in sandwiches or eaten warm with mashed potatoes — purée. Empanadas — 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" (Galician empanada), which has a round shape and is more like a big, round meat pie made mostly of tuna. Vegetables and salads are important too for Argentines, even beyond the fried or mashed potato. Tomatoes, onions, lettuce, eggplants, squashes and zucchini are common sides.

Argentine foodalso reflects its European roots and sometimes tend to vary in certain regions then in others (To Know more visit www.agrelma.com).

A traditional drink of Argentina is an infusion called maté (in Spanish, mate). The dried leaves and twigs of the yerba maté plant (Ilex paraguariensis) are placed in a small cup, also called mate, usually made from a gourd, but also bone or horn. The drink is sipped through a metal or cane straw called a bombilla. Maté can be sweetened with sugar, or flavored with aromatic herbs or dried orange peel, to hide its bitter flavour. Hot water is poured into the gourd at near-boiling point so as to not burn the herb and spoil the flavour. At family or small social gatherings, one mate may be shared by the group, with the host preparing the maté to the preference of each guest. When one guest is finished, the maté is returned to the host, who will then prepare a maté for another guest. This is considered an important social ritual. Mate cocido is the same leaf, which rather than brewed, is boiled and served, as coffee or tea, with milk or sugar to taste.

Other typical drinks include wine (occasionally mixed with carbonated water known as soda); tea and coffee are equally important. Quilmes is the national brand of pale lager, named after the town of Quilmes, Buenos Aires, where it was first produced.