What is Argentinian cuisine?
Argentina is an oddball among South American countries. A country of opportunity, populated by immigrants from Spain, Italy, even Wales and Scotland, it has absorbed a host of culinary influences from all over Europe – indeed it has retained its European heritage to such an extent that it’s almost as European as it is South American in outlook. Its taste for food derives partly from its Mediterranean influences, but they’re jumbled together in a uniquely Argie mix based on the country’s fabulously rich indigenous strengths, from fabulously fresh produce to seafood to wine – and of course the beef of the rich green pampas.
We reckon the closer to home food is made or sourced the better, but we also reckon that Argentinian beef is the best in the world by some way. Well, we would, wouldn’t we? But the proof is in the eating.
Above all it’s nice to know where your food has come from, that in the case of meat it has lived a good life and been treated humanely; and that produce is seasonal and best of all local.Our chorizo, our empanadas and our chimmichurri are all made in the kitchen by our chefs to our own recipes. We reckon they taste better that way.We only use Argentinian beef, and many say that this is the best in the world. There are several reasons for this. It’s sourced from the finest Herefordshire and Angus cattle, which were introduced in the early nineteenth century by the British. Argentinian cows feed on the sweet grass of the Pampas, which produces meat that is flavoursome, succulent and low in cholesterol.