Agriculture and farming are key economic activities of Pampeana (the central region of Argentina),


making grain products a staple in the diet. Wheat is the most consumed grain, and its good quality and abundance allowed Italian immigrants to create a large pasta industry in Argentina. Not only is dry pasta widely consumed, but pastas frescas (chilled/fresh pasta) is also very common in specialty pasta shops (9). Bread is typically included in all meals: Argentineans consume approximately 155 pounds per capita per year (10). Ninety-five percent of the bread produced is handmade at panaderías (bakeries) and the most common bread is called pan francés (French bread). Panaderías make a variety of rolls, biscuits, cakes, the traditional facturas (sweet pastries, including medialunas or croissants), and sandwiches de miga (delicate sandwiches made with crustless bread, cold cuts, cheese, and fresh vegetables).


Corn is another important grain. It is consumed in native traditional dishes such as humita en chala


(dough made from corn, onions, and spices wrapped in corn husks and boiled) and locro (stew made with corn, beans, pumpkin, beef, sausage, and pork bones) or in the Italian inspired dish called polenta (cornmeal boiled into a porridge).


Rice is also popular and can be found in desserts such as arroz con leche (rice pudding). Other


alternative cereals such as soy, barley, rye, and bulgur are occasionally consumed, as well as quinoa, which is a seed eaten like a grain (also called a pseudocereal).


Vegetables and fruits are widely consumed, but probably not as much as is recommended by


nutritional guidelines. There are ferias (farmers markets) where the freshest produce is offered, but most people buy fruits and vegetables at produce shops called verdulerías. All kinds of dishes are prepared with vegetables, from salads to soups and stews. It is common to eat vegetables in tartas (savory pies or quiches), tortillas (Spanish omelettes), or combined in mixed dishes or fillings. Popular vegetables are potatoes, lettuce, tomatoes, summer and winter squash, carrots, sweet potatoes, Swiss chard, and many others. Argentina is a significant producer of apples, pears, peaches, citrus fruits, and berries. Fruit is usually eaten as a dessert or snack. Dehydrated fruits (prunes, raisins, dried peaches, and pears) and nuts (peanuts, walnuts, almonds, and hazelnuts) are also available.


Argentineans commonly use a variety of spices and dry and fresh herbs, including salt, pepper,


oregano, parsley, basil, garlic, pimentón (paprika), cumin, and pepper flakes. Spicy, hot foods are rarely consumed. The most authentic seasoning, used for grilled meats, is chimichurri (an herbed sauce based on vegetable oil, vinegar, parsley, oregano, garlic, pepper, and red pepper flakes). The most typical salad dressing is just vegetable oil (olive, sunflower, soy, or corn oil) and vinegar. Other condiments used are mayonnaise, ketchup, and salsa golf (cocktail sauce).


Common nonalcoholic beverages are gaseosas (carbonated beverages), soda (sparkling water), and


natural and artificial juices. One of the most distinctive alcoholic beverages is wine, although beer consumption has been increasing. Argentinean wine is well known worldwide, especially the Malbec variety. Its origin is French, but it is found in the province of Mendoza, where the best ecological conditions exist for its development. Distillated beverages like grappa (grape-based 60% alcohol brandy) and fernet (an herbed and spiced bitter alcoholic beverage) are other typical Argentinean liquors. Infusions like coffee and tea are consumed daily, but these are surpassed by consumption of the most unique Argentinean beverage: mate.


Mate is an infusion made by brewing yerba mate (the dried leaves of an herb, Ilex Paraguariensis,


that grows in the northeast of the country) and is served in a gourd and sipped through a metal straw called a bombilla. People drink mate any time of the day, not only for its unique flavor but also because it is a ritual of friendship and sharing. Mate cocido is the same herb but brewed (with tea bags or loose leaves) and served in a cup like a tea. To sweeten infusions and drinks most people use cane sugar. There is a


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