For the Argentinians, good eating is, no doubt, almost a cult. Given the variety and quality of the food produced in the country and the abundant richness of its fields, the gastronomic offer becomes a reason for encounter and celebration.

After the strong influence of Italians, Spaniards, French and other immigrants from the Middle East, together with the old traditions of the pecuiar native people, the typical Argentine food was consolidated and popularized.

For breakfast, sometimes cafe-latte or tea are accompanied by home-made toast with butter, jam, cream-cheese spread, or medialunas (croissants). For a typical Argentine style breakfast, mate with a straw or mate cocido (yerba mate infusion with hot water) sometimes goes with bizcochitos (lard-based biscuits) or freshly baked bread with butter or dulce de leche.

Argentine meat is the dish preferred by those visiting us. Those who have had a taste of a juicy bife de chorizo (sirlooin strip steak) or asado de tira (grilled strip of ribs) know that it is an unforgettable experience of pleasure.

Empanadas are famous worldwide, and many have had the chance to eat them outside Argentine borders, but in Arentina they have a taste and presentation without equal. In each region of the country they are prepared according to its own style, but the most famous and delicious ones are the ones made of carne cortada a cuchillo (knife-cut meat in very small cubes), humita (maize) and ham and cheese.