By Juan Antonio (Oso) Oseguera
From TravelPulse
Argentine cuisine has its origins in the culinary traditions of the pre-Columbian Andean and Guaraní civilizations, with later contributions from colonial gastronomy and significant influences from Italian and Spanish cuisine.
Beef is the main protagonist of Argentine cuisine and is accompanied by various salads, potatoes and rice.
Potatoes and sweet potatoes have been widely used since pre-Columbian times, especially as side dishes. These vegetables are commonly consumed in mashed form, although they are also prepared fried, baked and even grilled, wrapped in aluminum foil. Other vegetables widely used in the gastronomy of Argentina are tomatoes, lettuce, carrots and onions, mainly served in salads….