The Argentine Canon
Thirteen entries
Proteins & Mains
Four entries
The asado stands as the defining culinary ritual, built on open fire, slow-cooked beef, offal, and chorizo. From the parrilla culture it commands come the preparations that follow: the grilled chorizo pressed into a crusty roll, the rolled and stuffed flank steak that ranks among the most visually demanding preparations in the repertoire, and the breaded escalope topped with tomato sauce, melted mozzarella, and ham that holds the distinction of Argentina's most-ordered restaurant dish.
This chapter holds the canonical preparations of the Argentine table. A pre-Columbian hominy stew, a slow-fire whole animal on the iron cross, a grilled provolone from the parrilla, hand-formed pastry turnovers with regional distinctions as precise as wine appellations, and the slow-cooked sweetened milk that underpins the country's most important confection and its most beloved sweet.