Argentine cuisine

Argentine cuisineis described as a blending of cultures, from theIndigenous peoples of Argentinawho focused on ingredients such ashumita, potatoes,cassava, peppers, tomatoes,beans, andyerba mate, toMediterraneaninfluences brought by the Spanish during the colonial period. This was complemented by the significant influx ofItalianandSpanish immigrantsto Argentina during the 19th and 20th centuries, who incorporated plenty of their food customs and dishes such aspizzas, pasta andSpanish tortillas.
Beef is a main part of the Argentine diet due to its vast production in the country's plains. In fact, Argentine annual consumption of beef has averaged 100 kg (220 lb) per capita,approaching 180 kg (400 lb) per capita during the 19th century; consumption averaged 67.7 kg (149 lb) in 2007.
Beyondasado(the Argentinebarbecue), no other dish more genuinely matches the national identity. 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 peoplehave 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. Sunday family lunch is considered the most significant meal of the week, whose highlights often includeasadoor pasta.
Another feature of Argentine cuisine is the preparation of homemade food such asFrench 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.Large cities tend to host everything from high-end international cuisine tobodegones(inexpensive traditional hidden taverns), less stylish restaurants, and bars and canteens offering a range of dishes at affordable prices.
Amerindianslived inArgentinathousands of years before European explorers arrived. They mostly lived off of hunting, gathering, and fishing. Generally, the most common crops at this time were maize, potatoes,common beans,quinoa, andsquash.
The Argentinian native people could be divided in three groups based on their main modality of acquiring food:
Spanish settlerscame to Argentina in 1536 and began buildingchacraswhere Amerindians would work to harvest the food. The arrival of Europeans brought Argentina into theColumbian Exchange, with ingredients from theOld Worldsuch as wheat,grapevine,figs, and several kinds of fruits being introduced to the country for the first time. It was also during the Spanish colonial period that cattle,goat, andpig farmingwere first introduced to Argentina, forming the foundation of the largeArgentine beefindustry.
Between 1853 and 1955, 6.6 million immigrants came to live in Argentina from Europe (especially from Italy,Wales, Germany and Switzerland), theNearand Middle East, Russia and Japan. They contributed to the development of Argentine cuisine by encouraging the production of a wider variety of foods. They also bought lands where they builtchacrasand encouraged the growth of farming.  By this point, Argentina was the country with most immigrants only second to the United States.
During the XIX century, social standing was not associated with access to food. The price of beef, fish, and bird meats was cheap and accessible. However, grains and wheat was scarce so bread was very expensive. Some of the most common dishes during this time were soups with pork chunks, cookedpartridgewithlegumes,spinachbread, beef slices, andlambstew. The most prominent spices were garlic,parsley, and pepper.
By the turn of the century, Argentine Cuisine was on a constant decline due to shortage of several ingredients. However, eating habits began to shift with further immigration which facilitated a gastronomic revolution.Most immigrants in the 1900s came from Italy and Spain. TheItaliansintroducedpizza, as well as a variety of pasta dishes, includingspaghettiandlasagna.British,German,Jewish, and other immigrants also settled in Argentina, all bringing their styles of cooking and favorite foods with them. The British brought tea, starting the tradition ofteatime. All of these cultures influenced the dishes of Argentina.
At this time,Italian cuisinebegan to really become a part of the cuisine. The neighborhood ofLa Boca, Buenos Aires, was the first big Italian hub, and from here plenty of traditionally Italian ingredients and eating habits expanded across the country. Different kinds of pastas such as long noodles ortallarines,gnocchi,ravioli, andcannellonifilled with ricotta cheese became popular along withpizza,fainá(Argentinian version of the traditional Italianfarinata), andmilanesas. Different ways of preparing dishes were also adopted from Italian immigrants. These included the preparation ofice cream, fish, andshellfish. Spanish immigrants also left their mark, popularizing eatingdry nuts,tomato sauce,pesto,olives, andolive oil. Additionally,deli storesstarted to incorporate traditionalIberian hamsandsausagesand great varieties of cheeses yet these were more limited. They were also mainly responsible for the massive diffusion of wine consumption, among some other habits. This occurred at the same time that other global products began arriving to Argentina such assaffron,cod, different varieties of beans,chickpeas, additional spices, chocolates, and tea.
Most regions of Argentina are known for their beef-oriented diet.Grilledmeat from theasado(barbecue) is a staple, withsteakand beefribsespecially common. The termasadoitself refers to long strips of flank-cut beef ribs.
Popular items such aschorizo(porksausage),morcilla(blood sausage),chinchulines(chitterlings),mollejas(sweetbread), and other parts of the animal are also enjoyed.
InPatagonia, however,lambandchivito(goat) are eaten more frequently than beef. 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 ischimichurri, asauceof herbs, garlic and vinegar. Unlike other preparations, Argentines do not include chilli in their version ofchimichurri, but it does include a still-spicy, but milder form of red pepper, ají molido.
Breadedandfriedmeats (milanesas)are used assnacks, insandwiches, or eaten warm withmashed potatoes,purée.Empanadas,smallpastriesof meat, cheese,sweet corn, and many other fillings, are a common sight at parties andpicnics, or asstartersto a meal. They also vary in their looks, since they are folded with a traditional decorative edging calledrepulgue. Therepulgueis not just aesthetic, but also serves as a way to identify the flavor of each empanada since they are traditionally ordered in dozens where people mix and match flavors. Empanadas are one of the most important staples of this country due to the wide array of varieties.
The empanadas seen in Argentina today originate from a Spanish dish from the fifteenth century where travelers used easy-to-carry bread and filled it with a variety of ingredients. Eventually it evolved into a popular gastronomic item and spread across the world.Variations of empanadas both inside and outside of Argentina include theempanada gallega(Galicianempanada), a large round meat pie made most commonly withtunaandmackerel(caballain Spanish).
Vegetables andsaladsare also eaten by Argentines; tomatoes, onions, lettuce,eggplants,squashes, andzucchiniare commonside dishes.
Italian staples, such as pizza and pasta, are eaten as commonly as beef.Fideos(noodles),tallarines(fettuccineandtagliatelle),ñoquis(gnocchi) are traditionally served on the 29th day of the month,ravioles, andcanelones(cannelloni) can be bought freshly made in many establishments in the larger cities. Italian-styleice creamis served in largeparloursand even drive-through businesses. Other Italian staples arepolenta,tarta pascualina, andpastafrola.
InChubut, theWelsh communityis known for itsteahouses, offeringsconesandtorta galesa, which is rather liketorta negra.
Afosforitois a ham and cheese sandwich using puff pastry as the bread.Sandwiches de migaare delicate sandwiches made with crustless buttered English bread, very thinly slicedcuredmeat, cheese, and lettuce. They are often purchased from entrepreneurial home cooks and may be eaten for a light evening meal.
A sweetpaste,dulce de lecheis another treasured national food, used to fill cakes andpancakes, spread overtoastedbread for breakfast, or served with ice cream. In terms of sweets,Alfajoresare another key staple. These areshortbreadcookiessandwiched together with chocolate anddulce de lecheor a fruit paste. The "policeman's" or "truck driver's" sweet is cheese withquincepaste ordulce de membrillo.Dulce de batatais made ofsweet potato/yam: this with cheese is theMartín Fierro'ssweet. Additionally, ice cream shops orheladeriasare a big boom especially in the city of Buenos Aires. Argentinian ice cream comes in plenty of flavors (from fruits tocheesecakeand even duce de leche flavors) and has a special smoothness as it follows a recipe very similar to that of Italiangelato.
Apples, pears,peaches,kiwifruits,avocados, andplumsare major exports.
A traditional drink of Argentina is aninfusioncalledmate(in Spanish,mate, with the accent on the first syllable [MAH-teh]). The name comes from the hollowgourdfrom which it is traditionally drunk.
Themate(gourd) or other smallcupis filled about three-quarters full withyerba mate, the driedleavesandtwigsof theIlex paraguariensis. The drink, which is ratherbitter, is sipped through a metal or canestrawcalled abombilla.Matecan be sweetened with sugar, orflavouredwitharomaticherbs or dried orangepeel.
Hot but not boiling water is poured into the gourd, drunk, then themateis refilled. Themateis nearly full of leaves, so each refill only makes a small drink, but many refills are possible before theyerbais spent. In small gatherings it is traditional for onemateto be passed from person to person, filled by whoever has the kettle. It is customary not to thank the refiller routinely; a finalgracias(thank you) implies that the drinker has had enough.
Drinkingmatetogether is an important social ritual.Mate cocidois the same leaf, which rather thanbrewedisboiledand served, like tea, with milk and sugar to taste.
Other typical drinks include wine (sometimes withsoda wateradded); tea and coffee are equally important.Quilmesis the national brand ofpale lager, named after the town ofQuilmes, Buenos Aires, where it was first produced.
Argentine cuisine uses locally-grown cereals, grains,oil seeds, fruits and vegetables, as well as meat.
Meat products have been dominant in the country since the 16th century.The country is regarded as a major beef, pork and poultry producing and consuming country. Certain areas such as those located in the south are usually engaged in activities involving sheep andlambbreeding, andshellfish,crustaceans,molluscsandsalmonidesfishing.
The vast breeding activity involving any type of cattle has given rise to a highly developed dairy industry that includes products likecow,sheepandcamelide,dulce de lecheandyogurts. Some of the cheeses from Argentina arereggianito,sardo,provoletaandcremoso. Argentina can also be conceived as a great industry engaged in the production ofdried fruits,olives, all types of oils and spices.
In theMesopotamiaregion, river fish such assilverside,surubi, dorado orbogaare common.
Argentine cuisine is heavily influenced by its European roots and has regional variations.Asado,dulce de leche,empanadas, andyerba mateare found throughout Argentina. In many parts of the country, food is prepared differently and different kinds of foods are made; this includes to a smaller degree food frompre-Columbiantimes, as in the Northwest.
This region is composed of the city ofBuenos Aires, Buenos Aires Province,Córdoba,La Pampa,Santa Fe, andEntre Ríos.
This region, especially within the larger urban areas ofBuenos Aires,Rosario, andCórdobawelcomedEuropean immigrants. These were especially ofItalianandSpanishdescent. Nevertheless, there was also a migratory flow ofGerman,Swiss, and Middle Eastern immigrants arriving in Argentina. As a result, dishes such as pasta, pizza,pucheros(stews),croquetas(fritters),sauces,embutidos(sausages), and chicken and meat courses brought a wider scope of options to daily menus. The bread-making, dessert, pastry, and dairy industries have achieved considerable development in this region.
The above-mentioned dishes have developed a distinctively Argentine nuance. That is why, for example, Argentine pasta includes a wide variety of dishes ranging fromspaghetti, fusiles (fusilli), ñoquis (gnocchi),ravioli, cintas (pasta ribbons), andlasagneto the Argentine-madesorrentinos, agnolottis (agnolotti), canelones (cannelloni), and fetuchines (fettuccine).
Pizza—made with very thin, and sometimes thick, high-risingdoughs, with or without cheese, cooked in the oven ora la piedra(on astone oven), and stuffed with numerous ingredients—is a dish which can be found in nearly every corner of the country.Buenos Aires,Rosario, andCórdobaalso serve it withfainá, which is a chick pea-flour dough placed over the piece of pizza. People say that what makes Argentine pizza unique is the blending of Italian and Spanish cultures. At the turn of the 19th century, immigrants fromNaplesandGenoaopened the first pizza bars, though Spanish residents subsequently owned most of the pizza businesses.
Bread products are consumed all around the country. The deeply rooted bread, pastry, and dessert-making tradition derive from blending the above nationalities' products.Bakeriessell not only a wide scope of bread, cookies, and cakes, but also pastries. The latter resembles a sort of roll pastry whose main dough ingredient is either butter or fat and which may be simple or stuffed withdulce de leche, milk,jam, crema pastel, or quince or apple jelly, among other fillings. The most popular type of pastry is said to be that ofmedialunas(singular:medialuna,literally half-moon, that is to say, crescent), based uponFrenchcroissants.Sandwiches de migaare another type of bread products; they are made only with thin layers ofwhite bread(generally referred to as crustless bread) and stuffed with food items ranging fromham and cheeseto other more sophisticated combinations such as raw ham, tomatoes, olives, hard-boiled eggs, tuna, lettuce, red pepper, and the like.
Desserts and sweets are usually stuffed or covered withdulce de leche. The latter can be eaten alone or on top of cakes,alfajores, panqueques (crepes), and pastries, or as a topping spread overflan de leche.Chantilly creamis widely consumed and used in preparing sweets and desserts. Additionally, cakes, sponge cakes, and puddings are very popular dishes.Italian ice creamsin this region also achieved a significant degree of development by adding local flavours that somehow preserved the local spirit involved in their preparation.
Although asado is eaten all over the country, its origin may be traced back to thePampas. It entails many types of meat, which are generally eaten as follows: achuras (offal), morcilla (blood sausage), and sometimes also aprovoleta(a piece ofprovolonecheese cooked on the grill withoregano) are eaten first. Then comes thechoripán(a kind of spiced sausage made with pork or lamb and placed between two slices of bread), and finally meat such asasado de tira, vacío (flank steak), lomo (tenderloin), colita de cuadril (rump), matambre (rolled stuffed steak cut into slices and served cold), entraña (hanger steak); the list is never-ending.Cabrito al asador(roast kid or goat) is frequently eaten in theprovince of Córdoba.
This region includes the provinces ofJujuy,Salta,Catamarca,Tucumán,Santiago del Estero,La Rioja,San Juan,Mendoza, andSan Luis. It is also regarded as the one most influenced by Native Americans, and its foods are closely linked to the Andean-Incan tradition. When preparing regional dishes, potatoes andcornor wheat are almost always used, includingquinoa(a cereal typically used in Incan cuisine),peppers,squashes, tomatoes and in some provinces beans. The most celebrated dishes arehumitaandtamal, in which the corn husk is stuffed with the corn filling itself, seasonings or meat.
This region is the most suitable to tasteempanadas, particularly those stuffed with meat and offering different types of tempting varieties such as themeat empanada, salteña also filled with potatoes, or theempanada tucumana, which is stuffed with matambre and cut with a knife, or empanadas made with cheese. Empanadas are individual-sized and closed savoury pastries which may be fried or baked in the oven and are generally eaten with the hands.
Stews such aslocro, carbonada,pollo al disco, andcazuelas(casseroles) are also typical dishes characterizing this region, which also include pumpkin or potato pudding stuffed with meat.
There are also some local holidays in this region related to food. For example, in Salta they hold a festival dedicated to a locally grown bean similar toEdamame. During this holiday, the traditional foods of corn and beans are celebrated. Meals of all kinds are eaten, always with these two ingredients as a side dish, and even competitions of who can eat a set number of beans in the shortest period of time are held.
The humid and verdant area of north-east Argentina known asMesopotamia, comprising the provinces ofChaco,Corrientes,MisionesandFormosais another area heavily influenced by Native Americans, particularly by theGuaraní tribe. Abounding in rivers and shores, it offers a wide diversity of fish species, such as dorado,pacú,surubi,bogaandsilverside.
Widely grown in this area,cassavais typically included in the region's dishes, as are other components of meals, such as thechipá(cassava and cheese bread). However, in this area Cassava is cooked alone too, boiled or fried, often as a side dish for Asado and empanadas. As well,mbeyú,chipá avatí,sopa paraguaya,sopa correntina,chipa solo or chipá con carne, elquibebé, elborí borí,chipá guasú o pastel de choclo,mbaipy,chipá mbocáochipá caburéand some other similar meals that have as basis:manioc, corn, cheese and, sometimes, some meat..Chipáfrom Cassava is often eaten during breakfast with yerba mate, prepared with hot water, or withcafé con leche. Sopa Paraguaya and pastel/Carta de Choclo are eaten for lunch or dinner. As regards products made with sugar,Papaya(mamón in Argentine Spanish)jamis typical of the north of this region.
The principal product of this region is certainlyyerba mate. Consumed countrywide, this product features a peculiarity of its own in this area: it is not only prepared with hot water but, driven by the region's high temperatures, it is common to see it prepared with cold water as well, in which case the beverage is known astereré.
The large southern region ofPatagoniais made up of the provincesNeuquén,Río Negro,Chubut,Santa CruzandTierra del Fuego. This area also includes theAntarcticaandIslas del Atlántico Sur. (or southern atlantic islands).Their most typical food ingredients include fish and seafood from the sea and rivers and the products of the sheep that are widely farmed there.
Marine species such assalmon,spider crabs,squidand othershellfishandmolluscsmay be caught in the Atlantic Ocean. There aretroutin the rivers.
The many berries grown in the area includecherries,bilberries,strawberries,rosa mosquetaand elders, which are made intojams.
TheNorthernand Central European settlements in this region have built up large-scale production of chocolate and its by-products. Viennese and German cuisine and pastries are also typically associated with this region.
Mutton and lamb, together with wild boar and venison tend to make up the region's meat-based dishes. Also typical of the southern region are smoked products, including salmon, stag, wild boar, and pheasant.
Patagonia has been profoundly influenced by the tribes living there since long before Europeans arrived, in particular, theMapuchesand theAraucanos. A typical dish prepared by the latter is thecuranto(a term meaning "hot stone"). Its preparation involves making a fire in a hole about 150 cm deep in the ground, and heating stones in it. A bed of nalca or maqui leaves is arranged on top of the stones, and ingredients are added in turn on top. Ingredients vary, but may include beef, lamb, pork, chicken,Argentine chorizos(pork sausages), potatoes, sweet potatoes, apples and holed squashes filled with cheese, cream and peas. The food is covered with leaves and damp pieces of cloth to keep the heat in, and covered with plenty of soil.
Though wine (vino) has traditionally been the most popular alcoholic beverage in Argentina, beer (cerveza; the Italianbirrais frequently used) in recent decades has competed with wine in popularity. Breweries appeared in Argentina at the end of the 1860s, started byAlsatiancolonists. The first were nearly all in the downtown of Buenos Aires (el égido de la Ciudad Autónoma de Buenos Aires), and soon Polish brewers began industrial production of beer: San Carlos in the province of Santa Fe,Río Segundoand Córdoba in the province of Córdoba,QuilmesandLlavallolon the outskirts ofLa Plata(in Buenos Aires Province),San Miguel de Tucumánin the province of Tucumán and on the outskirts of the cities ofMendozaandSalta.
The local consumption of beer has risen dramatically in the last generation: Argentines consumed 233 million litres in 1980 and 1.57 billion in 2007 (40 litres per capita).Outpacing that of wine since 2001, the growing production and consumption of beer have supported the existence of related events, for example, beer festivals calledOktoberfestsor "Fiestas de la Cerveza" in locations that have a significant German population (Villa General Belgranoin Córdoba, San Carlos andEsperanzain the province of Santa Fe, etc.). Such celebrations copy, in an Argentine manner,Munich'sOktoberfest, and similarly are tourist attractions. However, the presence of a vigorous population ofCelticlineage, principally of Irish origin, has supported the creation of other celebrations of beer, often for marketing purposes, such asSaint Patrick's Day(Día de San Patricio), patron of Ireland, which is celebrated with abundant libations.
The consumption of alcoholic beverages in Argentina is similar to that of the United States and somewhat lower than the Western European average.Argentines enjoy a variety of alcoholic beverages and Argentina can boast a varied array ofelaboraciones, whether industrial orartisanal. Besides beer and wine, Argentines frequently drinkcider(here again, the heritage comes from Spain and Italy, more precisely fromAsturiasandCampania). Cider is the most popular beverage of the middle and lowers economic classes at Christmas and New Year (the upper classes proverbially preferring to celebrate with locally produced champagne, although real old-line "creole" aristocrats will still drink cider, which is much more traditional).
Other widely consumed spirits areaguardiente(firewater) made fromsugar cane, known ascaña quemada("burnt cane") or, simply, 'caña' ("cane").A folkloric note aboutcaña quemada: until 21 June it is traditional to drinkcaña quemadawithruda macho(a variant ofcommon rue), it is supposed that this mixture prevents thefluand other illnesses.Cañacompetes, mainly in rural areas, withgin("ginebra"—as in the Dutch kind of gin.)
The bitter spiritFernet, and particularly the Italian brandFernet-Branca, is highly popular in Argentina. (A study in 2017 found that Argentines consume more than 75% of all fernet produced globally.)Fernet is most commonly enjoyed as a mixed drink withCoca-Cola. Given Fernet's qualities as a digestive aid, it is a common choice for an after-dinnerdigestif.
There are many artisanally producedliqueurs(distilled, flavoured alcoholic beverages) in Argentina, for example, those flavoured with orange,egg,anise, coffee, cherry and, inevitably,dulce de leche. TheHesperidinais a type of liqueur made from orange peels, invented in Argentina around 1890. One may also encounterchitroncheloor (in Italian)citronella, based on lemon. This beverage arrived with immigrants from theMezzogiornoand is produced both artisanally and industrially (for example, atMar del Plata).
Argentines enjoy a wide variety of non-alcoholic infusions (although now and then both "families" are mixed; theyerbiaofor example, is mate mixed withcañaor gin). Among these,matehas long been the most widely enjoyed; in 2006, over 700,000 metric tons were harvested in Argentina, mostly for domestic consumption. Mate is also one of the top exports from Argentina, as it is valued all over the world.
The fact that mate is so prevalent in theSouthern Cone, however, should not necessarily make visitors think that other infusions are rare in the region; in Argentina especially, given the strong European cultural imprint, the consumption of coffee is very common (141 cups per capita, annually).Chocolateinfusionsare also popular (the eating of chocolate is a Spanish influence, although the plant originated inMesoamerica). This consumption grows during autumn and winter, or in the cold regions of the country; there are two dates where consumption of chocolate infusions is traditional in the primary educational centres: 25 May and 9 July, that is, the two national dates of Argentina.
English cultural influence (reinforced at the end of the 19th century and the beginnings of the 20th by British contacts with the Far East) has also made the consumption of tea very common.
Medicinal herbsare common in the whole country; among the most popular are:chamomile,lanceleaf,boldo,poleo,peperina,carqueja,thyme,canchalagua,rue(machoandhembra, that is, "male" and "female"),mallow,rosemary,passion flower,bira bira,palán palán,muña muña, to mention only the main ones. Many of these herbs are also used inapéritifsandbitters, whether alcoholic or not.
Commonrestoranesorrestaurantesandrotiserias(grill restaurants) nearly anywhere in Argentina today serve (into the small hours) quickly prepared meals that in the course of the 20th century came to be known asminutas, "short-order dishes". Some of the dishes included in the category ofminutasaremilanesas,churrascos,bifes(beefsteaks),escalopes,tallarines,ravioles(ravioli),ñoquis(gnocchi), although some are very typical of locations that sell food: "bifes" and "milanesas" are served "a caballo" ("on horseback", withfried eggon top), "milanesa completa" (amilanesawith two fried eggs andFrench fries), "revuelto Gramajo", "colchón de arvejas" (an omelette made with peas), "suprema de pollo" (chickensupreme, usually breaded as amilanesa),matambres, "lengua a la vinagreta" (pickledtongue), and "sandwiches" (sandwiches de miga) are made with sliced white bread, rather than, say, rolls.
The most common sandwiches are those made ofmilanesa, baked ham and cheese,pan de miga,toast,pebetes,panchos(hot dogs),choripanes,morcipanes, etc.; fromMontevideocomes a different species of sandwich called thechivito, even though it contains no goat meat.
Picadas, which are consumed at home or in bars, cafés, "cafetines" and "bodegones" are also popular; they consist of an ensemble of plates containing cubes of cheese (typically fromMar del PlataorChubut), pieces ofsalame,olivesinbrine, french fries,maníes(peanuts), etc.;picadas are eaten accompanied by an alcoholic beverage ("fernet", beer, wine withsoda, to give some common examples).
The people of Argentina greatly enjoyhelado(ice creamsof Italian lineage orsorbetsSpanish lineage). In Spanish colonial times, a type ofsorbetwas made fromhailor snow.
Breakfast typically is small and consists of coffee (or mate) and pastry. In most parts of Argentina, lunch is the largest meal of the day. Excluding the largest cities, such as Buenos Aires, Rosario or Cordoba, most towns close for lunchtime. This is when most people return home to enjoy a large meal and siesta. Traditional lunches in Argentina are long and well developed. Argentines often have a light evening snack (called a "merienda" – typically a coffee or mate and a pastry) and it is common to not eat dinner until 9 at night, or even later on weekends.