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This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Nevertheless, the country’s vast area, and its cultural diversity, have led to a local cuisine of various dishes. The great immigratory waves consequently imprinted a large influence in the Argentine cuisine, after all Argentina was the second country in the world with the most immigrants with 6.

6 million, only second to the United States with 27 million, and ahead of other immigratory receptor countries such as Canada, Brazil, Australia, etc. Argentine people have a reputation for their love of eating. Social gatherings are commonly centred on sharing a meal. Invitations to have dinner at home are generally viewed as a symbol of friendship, warmth, and integration. Another feature of Argentine cuisine is the preparation of homemade food such as french fries, patties, and pasta to celebrate a special occasion, to meet friends, or to honour someone. Homemade food is also seen as a way to show affection. Argentine restaurants include a great variety of cuisines, prices, and flavours.

Amerindians lived in Argentina thousands of years before European explorers arrived. Members of an Indian tribe in the northern part of Argentina were farmers who grew squash, melons, and sweet potatoes. Spanish settlers came to Argentina in 1536. The arrival of Europeans brought Argentina into the Columbian Exchange, with ingredients from the Old World being introduced to the country for the first time. 6  million immigrants came to live in Argentina from diverse sources such as Europe, the Near and Middle East, Russia and Japan, contributing to the development of Argentine cuisine and making Argentina the country with most immigrants only second to the United States.

Most immigrants were from Italy and Spain. The Italians introduced pizza, as well as a variety of pasta dishes, including spaghetti and lasagna. Most regions of Argentina are known for their beef-oriented diet. The term asado itself refers to long strips of flank-cut beef ribs. Whole lambs and goats are traditionally cooked over an open fire in a technique known as asado a la estaca. The most common condiment for Asado is chimichurri, a sauce of herbs, garlic and vinegar. Unlike other preparations, Argentines do not include chilli in their version of chimichurri, but it does include a still-spicy, but milder form of red pepper, ají molido.

Italian staples, such as pizza and pasta, are eaten as commonly as beef. Sandwiches de miga are delicate sandwiches made with crustless buttered English bread, very thinly sliced cured meat, cheese, and lettuce. They are often purchased from entrepreneurial home cooks and may be eaten for a light evening meal. A sweet paste, dulce de leche is another treasured national food, used to fill cakes and pancakes, spread over toasted bread for breakfast, or served with ice cream. The name comes from the hollow gourd from which it is traditionally drunk. Hot but not boiling water is poured into the gourd, drunk, then the mate is refilled.

The mate is nearly full of leaves, so each refill only makes a small drink, but many refills are possible before the yerba is spent. In small gatherings it is traditional for one mate to be passed from person to person, filled by whoever has the kettle. Drinking mate together is an important social ritual. Mate cocido is the same leaf, which rather than brewed is boiled and served, like tea, with milk and sugar to taste.