The Travelling Chef: ‘Argentinian cuisine is about balancing flavours’

Tell us the most unique feature about cuisine from Argentina 

Argentine cuisine is described as a cultural blending of Mediterranean influences (such as those created by Italian and Spanish populations) with some  indigenous influences. It has a wide scope for agricultural products, that are abundant in the country. Argentine annual consumption of red meat has averaged 100 kg (220 lbs) per capita and no other dish more genuinely matches the national identity.

Argentinian food is a lot about balancing flavours. Comment. 

Yes, of course is about balancing flavour, the good thing is in Argentina you can see the best of Spanish or Italian food but also the regional American food like humitas, locro, empanada and carbonada. 

What are your personal favourites from Argentinian cuisine? And why? 

My personal favourite from Argentina cuisine is el Asado. Asado usually consists of red meat alongside various other meats, which are cooked on a grill called  a parrilla or an open fire. Because is very traditional, every Sunday with the family.

What are the three important factors that can make or break any dish from Argentina? 

One should never cook with chilli or too much condiments in the cuisine. Argentinian people love to eat. Social gatherings are centred around sharing a meal. So if you invite people at dinner make sure you have ample food for guests. Argentinian cuisine doesn’t believe in fusion of flavours.