Empanada
The empanadas or turnovers are placed in a preeminent position in Argentine home cooking. These preparations are common to many regions of our country, and in one way or another they consist of a filling enclosed in some dough. They cannot be absent in popular festivities.
Many provinces have their own recipe with some variations they can be made of ground beef filling or sweet filling. According to the area’s preferences they are prepared with onion, chopped green olives, chopped eggs, etc. There fried and baked turnovers. The fried ones are cooked in hot lard and the baked ones are put into very hot oven for few minutes.
Asado
To analyze the characteristics of criollo cookery we must consider this situation (too much connected to our cultural background):
The gaucho in campaign, having a wandering life, adopted a very limited diet like roasts, dried meat (charque), water and mate.
Tortas fritas
Fried cakes were, and still are, a gift on rainy days. When the weather was bad people could not go out to work in the country. So, the housewife made a mixture of flour, water, lard and salt; she handled it well so that the dough would be smooth and then she cut some balls giving them a cake shape. These cakes fried in the lard of a cow or sheep, were an excellent company for the mate. They are served warm and sprinkled with sugar. There are so many recipes as cooks to prepare them.
Texts adapted from this site
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