Argentine cuisine - 4 cooking recipes

Until the 19th century, beef was exclusively fried (fire, hot stones, barbecue), smoked and baked. Then they started boiling the meat and vegetables. They eat a little of the latter here - they put it in complex dishes, sauces or simple salads (like tomatoes, onions, butter, salt). Before the arrival of the Spaniards, corn, potatoes, legumes, avocados, and tomatoes were also grown here. Another pumpkin. Famous baked goods - empanadas, fillings - everything from sweet to meaty. The dough for them is kneaded from wheat, corn or rice flour. Juices and syrups are prepared from local fruits. Cities and settlements on rivers prepare excellent fish. They also bake on stones. Central Argentine cuisine is similar to Spanish and Italian, with a local flavor - Milanese chop, pasta and pizza, alfajores and tortillas. The Argentines took Olivier from the Russians. The name is Russian salad. The coastal region of Argentina is rich in fish and seafood. The recipes are standard - grill or asado (hot cobblestones). For dessert there is the world-famous dulce de leche. Milk boiled with sugar and soda to caramel cream. It takes more than an hour to prepare with constant supervision, but is then used simply for tea and in a hundred other desserts. There is a delicious homemade pie filled with this Argentinean condensed milk.