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Provenance · Volume XXXVI · In progress

The Argentine Canon

Thirteen entries

Contents
I
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
opening II
The Land & Sea
Terroir — geography, climate, what grows and swims here.
opening III
The Pantry
The defining ingredients, named to species.
1 IV
The Method
The foundational techniques the cuisine is built on.
2 V
The Canonical Dishes
The dishes a serious practitioner is expected to know.
10 VI
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
opening VII
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
opening VIII
The Thread
Where this book connects to others — migration, trade, diaspora.
opening IX
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
opening X
The Network
The producers and purveyors who carry the real ingredients.
opening
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Argentine · V The Canonical Dishes

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.

AsadoChoripánMatambre ArrolladoMilanesa a la Napolitana
V · The Canonical Dishes · 1 of 2Next chapter → Also in this chapter
Argentine · V The Canonical Dishes

Proteins & Mains

‹ V The Canonical Dishes

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.

4 entries
AsadoChoripánMatambre ArrolladoMilanesa a la Napolitana

‹ The Canonical Dishes · Contents · The Library