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This article was a former . Portions of the #Central Region And Las Pampas and #Northwest Region sections still need to be translated. The Spanish text has been commented out; to translate, simply click "edit" on the specific sections. You can also help by copyediting and proofreading. Argentine cuisine evolved distinctly from the rest of Latin American Cuisine because of the heavy influence of Italian and Spanish Cuisine . These European traditions have been complemented by indigenous influences, most notably those of Andean origin (including Quechua and Mapuche ) and those of Amazonic origin (such as the Guaraní ). The influx of Italian, Spanish and even some Near East ern dishes makes the typical Argentine diet is a variation on what is often called the Mediterranean Diet . Another determining factor in Argentine cuisine is that Argentina is one of the world's major food producers. It is a major producer of Wheat , Bean s, Maize , Meat (especially Beef ), Milk and, since the 1970s , Soybean s. Given the country's vast production of beef, red meat is an especially common part of the Argentine diet (in many periods of Argentine history the annual consumption of beef has been above 100 kg per capita and during the 19th century, neared 180 kg per capita.) Similarly, the enormous quantities of domestically-harvested wheat have made white bread (made with wheat flour) the most commonly found on the table. This explains, to a great deal, the populariity of wheat-based Italian dishes, as well as the fact that Argentine pizza uses more dough than Italian pizza. Besides the regional disparities addressed in this article, there exist at least two other comparisons which are important in understanding Argentine cuisine: the first distinguishes a cuisine that is essentially urban and cosmopolitan (highly influenced by the "globalization" of food and eating patterns) from a more traditional, idiosyncratic rural cuisine. The second comparison is made on the basis of socioeconomic differences. While certain foods can be found in all corners of the country ( Barbecued Meat ; Dulce De Leche ; Empanada s; Yerba Mate ) one can map out four broad culinary regions based on major trends. TYPICAL FOODS Argentines are famous for their high Protein diet, particularly Beef . Grilled meat (''parrilla'') from the '' Asado '' is a staple, with Steak and beef ribs especially common. '' Chorizo '', '' Morcilla '', '' Chinchulines '', '' Mollejas '', and other parts of the animal are enjoyed. In Patagonia , lamb and Chivito — goat — are eaten more than beef. Whole lambs and goats can be seen on the asado. '' Chimichurri '', a sauce of herbs and chili, is usually the only seasoning for steak and chorizo. Breaded and fried meat — '' Milanesa s'' — are used as snacks, in sandwiches or eaten warm with mashed Potato es — ''puré''. '' Empanadas '' — pastries of meat, cheese, sweet corn and a hundred other varieties — are a common sight for parties, starters and Picnic s across Argentina. Vegetables and salads are important too for Argentines, even beyond the fried or mashed potato. Tomato es, Onions , Lettuce , Eggplant s, Squashes and Zucchini are common sides. Just as much as beef, Italian staples, such as Pizza and '' Al Dente '' Pasta , are eaten. It is said that Buenos Aires has more pizzerias than Rome . '' Fideos '', '' ñoquis '', '' Ravioles '' and Canelones can be bought freshly-made on every block in Buenos Aires . Italian-style Ice Cream is made in huge parlours, with even drive-thru places offering hundreds of flavors to satisfy this national obsession. In Chubut , the Welsh community is known for their teahouses, with Scones and ''Torta Galesa'', rather like Bara Brith . ''Sandwiches de miga'' are delicate sandwiches made with crustless buttered white bread, very thinly sliced cured meat and cheese and leaf lettuce. They are often purchased from entrepreneurial home cooks and consumed with a Quilmes Beer for a light evening meal. In the provinces, food is less European and more influenced by pre-Columbian and colonial traditions, with Maize , beans, Pumpkin s and chilis making more appearances, whereas in Buenos Aires, even Black Pepper has been shunned. '' Locro '' is a spicy Stew of white maize, often with pumpkin and Sausage . ''Pucheros'' (stews) and ''cazuelas'' (casserikes) reflect a blend of Amerindian and Spanish cuisines. The sweet paste, '''''s sweet. Fruits of Argentina are delicious, and their quinces, Apple s, Pear s, Peach es, Kiwifruit s, Avocado s and Plum s are major exports. A traditional drink of Argentina is a tea-like drink called '' Yerba Mate '' or ''mate''. The dried leaves and twigs are placed in a small cup, also called ''mate'', usually made from a gourd, but also bone or horn. The drink is sipped through a metal or cane straw called a ''bombilla''. ''Mate'' can be sweetened with sugar, or flavoured with aromatic herbs or dried orange peel, to hide its strong bitter flavour, although this a less traditional method, looked at unkindly by seasoned drinkers, as the added flavours may remain in the gourd and influence later ''mates''. Hot water is poured into the gourd at near-boiling point so as to not burn the herb and spoil the flavour. This action is called ''cebando el mate'', and is considered an important social ritual. At family or small social gatherings, one mate may be shared by the group, with the host preparing the mate to the preference of each guest. When one guest is finished, the mate is returned to the host, who will then prepare a mate for another guest. ''Mate cocido'' is the same leaf, which rather than brewed, is boiled and served, as coffee or tea, with milk or sugar to taste. Other typical drinks include Wine (occasionally mixed with soda water); tea and coffee are equally important. 'Quilmes' is the national brand of Lager , named after the town Quilmes where it was first produced. REGIONAL DIFFERENCES Although there exists an Argentine cuisine that is common to the whole country— Asado s (grilled meats), Dulce De Leche (a sweet caramel-like custard), Empanadas and Mate —there is a cuisine that is specific to each of four regions of Argentina, which follow in order of population (2005): # Central/ Pampean # North-west/ Cuyo # North-east # Patagonia / Tierra Del Fuego Central region and las Pampas This region comprises of the provinces of Buenos Aires , Córdoba , Santa Fe , La Pampa , part of Entre Ríos , and all of the Autonomos City of Buenos Aires . This region of Argentina has received the greatest direct European influence, most visibly from Italy and Spain . It is also a crucial center of Cattle production for Argentina and is thus the origin of the quintessentially Argentine dishes '' Carne Asada '' (roasted beef) and '' Dulce De Leche ''. It is here that red-meat-based foods are combined with white meat, dairy products and pasta, producing a high- Protein Diet . In addition to the aforementioned ''carne asada'' and ''dulce de leche'', other dishes that typify the region are ''milanesas'', or breaded meats. A common dish of this variety is the ''milanesa napolitana'' (the name comes from Naples , Italy ). ''Milanesa napolitana'' is an Argentine innovation despite its name. In addition to roast beef, ''bifes'', and ''churrascos'', a visitor to the central region will find many dishes of Italian origin that have been incorporated into the Argentine cuisine and heavily modified from their original forms. Pizza (locally pronounced ''pisa''), for example, has been wholly subsumed and in its Argentine form more closely resembles Italian Calzone s than it does its Italian ancestor. Typical or exclusively Argentine pizzas include ''pizza canchera'', ''pizza rellena'' (stuffed pizza), ''pizza por metro'' (pizza by the meter), and ''pizza a la parrilla'' (grilled pizza). While Argentine pizza, derives from Neapolitan cuisine, the Argentine ''fugaza''/''fugazza'' comes from the ''focaccia xeneise'' ( Genoa n), but in any case its preparation is different from its Italian counterpart, and the addition of cheese to make the dish (fugaza con queso or fugazzeta) is an Argentine invention. Another Argentine invention is '' Fainá '', a type of fugazza made with Chickpea flour (adopted from Spain). During the 20th Century , people in pizza shops in Buenos Aires, Rosario or Córdoba have commonly ordered a "combo" of ''moscato'', pizza, and ''fainá''. This is a large glass of a sweet wine called Moscato ( Muscat ), plus two triangular stacked pieces (the lower one being pizza and the upper one ''fainá''). Nevertheless, the '' Pasta s'' (pasta, always in the plural) surpass pizzas in consumption levels. Among them are ''tallarines'' ( Fettuccine ), ''ravioles'' ( Ravioli ), ''ñoquis'' ( Gnocchi ), and ''canelones'' ( Cannelloni ). They are usually cooked, served, and consumed in Argentine fashion, called ''al-uso-nostro'', a phrase of Italian origin. For example, it is common for pasta to be eaten together with white bread ("French bread"), which is unusual in Italy. This can be explained by the low cost of bread and the fact that Argentine pastas tend to come together with a large amount of ''tuco'' sauce (Italian ''suco'' "juice"), and accompanied by '' Estofado '' (stew). Less commonly, pastas are eaten with a dressing of '' Pesto '', a green sauce based on Basil , or ''salsa blanca'' ( Béchamel Sauce ). The ''sorrentinos'' are also a local dish with a misleading name (they do not come from Sorrento , but were invented in Mar Del Plata ). They look like big round ''ravioles'' stuffed with Mozzarella , Cottage Cheese and Basil in Tomato Sauce . '' Polenta '' comes from northern Italy and is very common throughout Argentina. But unlike in Italy, this Cornmeal is eaten as a main dish, with sauce and melted cheese. Spanish influences are abundant: desserts like the '' Churros '' (cylinders of pastry, usually fried, sometimes filled with Dulce De Leche ), '' Flan '', ''ensaimadas'' ( Catalan sweet bread), and '' Alfajor es'' are all descended from Spain. Main dishes such as the '' Tortillas '' ( Omelet s of egg, onion and potato, and having no relation to the Mexican dish of the same name), nearly all kinds of stew, ''arroces'' (rice dishes such as Paella ), and ''fabada'' ( Asturian bean stew). All of the '' Guiso s'' and '' Puchero s'' ( Stew s) are of Spanish origin. Argentine preparations of fish, such as dried salt Cod ('' Bacalao ''), calamari, and octopus, originate from the Basque and Galician regions. '' Empanada s'', though typically South American, have a Moorish origin (they derived from the Near-Eastern ''lahmayim'' and '' Fatay ''), and they can be also traced to the Galician empanada and to certain stuffed '' Calzoni ''. Germanic influence is comparatively small, but appears remarkable in the field of sweet dishes. The pastries known as ''facturas'' are Germanic in origin: Croissant s, known as ''medialunas'', are the most popular of these, and can be found in two varieties: butter- and lard-based. Also German in origin are the "Berlinese" known as ''bolas de fraile'' ("friar's balls"), and the rolls called ''piononos''. The ''facturas'' were re-christened with local names given the difficult phonology of German, and usually Argentinized by the addition of a dulce of leche filling. Most dishes of the Central/Pampean region are urban, often requiring a gas Oven of a type not found in the countryside. This is not strange considering that more than 80% of the Argentine Population is concentrated in the main cities of this region ( Buenos Aires , Rosario , Córdoba , etc.). Not much is left of the ''gaucho'' food, except ''asado'', ''dulce de leche'', ''mate'' (the yerba mate infusion), ''tortas fritas'', and ''arroz con leche'' ( Rice Pudding ). The scene was different until the first half of the 19th century. Lucio V. Mansilla in his ''Memorias'' records that in the cities of Buenos Aires province (which at that time also included Montevideo , now in Uruguay ) common foods were '' Quibebe '', '' Mazamorra '' (a sweet, milky corn pudding) as a dessert, '' Chancaca '' (a sugary, brown, corn cake), the Pacú fish, '' Surubí , Sábalo , ''asados'' (roasts) etc.'' When the Salta -born Juana Manuela Gorriti wrote her book ''La cocina ecléctica'' ("Eclectic Cuisine") in the last years of the 19th century, already a large part of the Argentine preparations mentioned in this book were forgotten among the people of the Central region and the Pampas. It was precisely in this era that the great innovative influx of Italian immigrants and Italian food occurred. The aforementioned L.V. Mansilla noted the existence of ''ravioles'' in principal cities of the Río De La Plata basin around the 1880s ; Jorge Luis Borges said that "the first time" that he came to know ravioli was at the beginning of the 20th century, while very young, at the home of Italian immigrants whose Argentine son invited him. In the rural areas of the Pampas corresponding to la Pampa Húmeda , principally in the center and south of Santa Fe, center, east and south of Córdoba and north Buenos Aires, sausage preparations such as ''salames'' ( Salami ), '' Bondiola s'', '' Codeguines '', '' Salamines '', etc. are very common. The preparation of Ham is inherited as much from the Spanish '' Jabugo s'' as from the '' Prosciutti '' of Parma (Italy). The most famous Argentine hams are probably the jamones serranos (Serrano hams) from Sierras De Córdoba and environs. Despite the fact that many Italian and Spanish immigrants came from coastal areas and despite the fact that Argentina is rich in marine resources, during the entire 20th century, the level of fish consumption has been relatively low. The main explanation of this phenomenon was the abundant availability of beef and poultry (mainly chicken) and to the fact that these types of meat are more filling than most fish and shellfish; the most common preparations of fish have been simple Escalope s of fillet of Merluza and Chapín es. Although since the second half of the twentieth century the percentage of practicing Catholics has steadily declined, and although in 2005 they may account for only 20 percent of the total population, many of the festivities and dishes associated with their tradition have remained visible. Christmas –on Christmas it is it traditional to eat oven-roasted baked duck or pork, accompanied by Turron s, and '' Pan Dulce '' that is directly derived from Milan ese Panettone . For Easter they eat Easter Egg s. Northwest region The Northwest region includes the provinces of Jujuy , Salta , Catamarca , Tucumán , Santiago Del Estero , La Rioja , San Juan , Mendoza , and San Luis . The cuisine of this region shows the massive influence of the pre Hispanic cultures in the Andes Mountains ; in fact the historical centers of the provinces of this region are located in Andean areas, with the exception of Tucumán, Santiago del Estero y San Luis, although Tucumán and San Luis retain physical characteristics similar to the Andeans and their traditional products are in an Andean style (such as corn and potatoes) and include the existence of the "taco" or the native carob bean. There also exist here, as in almost all of continental Argentina, an important cattle ranching industry, but there are also other herds of animals: aside from the indigenous species(especially the llama), in addition there are non-native species acclimated for almost half a millennium, such as goats, sheep and pigs. The native species in this region have been relegated almost exclusively to the arid zones of the Puna and the High Andean Desert. In agriculture, in addition to potatoes and corn, one finds many varieties of indigenous vegetables: Quinoa and Kiwicha prosper in the least humid zones, while in more humid areas, beans, tomatoes, Pumpkin s, Chile Pepper s, Avocado s, and ''el cayote'' abound. Non-native plant species are also cultivated in Northeast Argentina and Cuyo, including grapes, olives, nuts, peaches, pears, onions, garlic, and plums. In the most humid areas, there is a large production of sugar cane, lemons, plantains, and oranges. Apples do well in the coldest areas. From this we can infer that, traditionally, this region has had a great foundation for a great variety of dishes. If in all of Argentina the ''empanadas'' are typical, it is in this region where they are at their peak, and the diverse provinces of this area compete on which one has the best ''empanadas''. Generally what stands out are the ''tucumanas'' and ''salteñas'', stuffed with meat or Humita . Another typical dish of the region (and available throughout the country) is a type of succulent stew prepared mostly with corn grains: ''el locro''. In truth, there are many varieties of ''locro'', including ''huascha locro'' and ''locro pobre''. On the other hand, in this area the preparation of Tamale s and Humita s in corn husks is common. Other culinary specialties of this region are almond paste ( Marzipan ), dried peaches, Maize cake, pork stew with corn, steak, cheap stew, meat stew and eggs ''quimbos''; as well as potato cake, although this last one is often made in other areas of Argentina in recent times. Tucumán stands out for the excellent cheeses of Tafí. While nearly all the provinces in the region (except for Tucumán and Santiago del Ester) produce wines that in most cases have won worldwide acclaim, among the wines one must mention at least one that is exclusively Argentine: ''torrontés'', a fragrant white wine with a fruity flavor, produced in the Calchaquíes Valleys. Among vintners producing ''torrontés'', the most famous is Cafayate. In the north, as well as in Tarija, liquors (''aguardientes'') are made from grapes or distilled from wine, such as Singani , or others similar to Chilean Pisco . However, the great majority of Argentines prefer French-style wines (including sparkling wines like Champagne ). This taste is found in the higher economic strata, where the purchasing power is greatest, and as a consequence, native, Italian, and Spanish wines all play second fiddle to French wines in Argentina. Of the Italian-style wines produced in Argentina, the most outstanding imitate the '' Chianti ''; of those in the Spanish style, the best-known are called '' Carlón ''. In certain parts of Argentina and certain socioeconomic classes there is a preference for artificially sweetened wines known as ''avocados'' (no relation to The Vegetable , which is known in Spanish as ''aguacate''), a taste derived from ''vinos de misa'' (principally one known as '' Mistela ''), which can be better understood if one remembers that the first grapevines for wine were planted in Argentina at the start of the 16th century precisely to be used in Roman Catholic Communion . Northeast region The region includes the provinces of Corrientes , Chaco , Misiones , Formosa , and most of Entre Ríos , the north of Santa Fe , and the east of Santiago Del Estero . Four principal foods characterize the nourishing productions of this Argentine region: ''la mandioca'', rice, freshwater fish, and mate. This area of Argentina provides ''yerba mate'' (''caá'') to the rest of the nation, and even to neighboring states. The two provinces of Corrientes and Misiones are the principal producers of ''yerba''. As the main producer of yerba mate, the mate drink is most popular in this area. In the Northeast, mate is sometimes mixed with cold fruit juices (called ''Tereré''), or even with spirits. ''Mandioca'' Cassava and many dishes of Northeast Argentina are identical or very similar to those of Paraguay and of Santa Cruz De La Sierra . Common foods include varieties of homemade breads (''panes caseros''), some made with ''mandioca'' flour, and Tapioca . Varieties of tapioca called ''chipá'' and ''chipaca'' spread throughout Southern Cone due to internal migrations. ''Mandioca'' is also the base for the dish called ''beyú'' (also known as ''mbeyú'' or ''mvejú''). Empanadas are also made here with ''Mandioca'' flour instead of traditional wheat flour. Rice is widely available and is often used in the filling of empanadas. In the Entre Rios province it is also possible to find empanadas filled with Milk Pudding . The abundance of rivers, streams, and lagoons makes fish common to the northeastern diet. Among the fish commonly eaten are ''pacú'', ''dorado'', Surubí , ''mandiyú'', ''manguruyú'', ''patí'' and Boga . They can be roasted, served with rice stews or in empanadas. ''Carpincho'' ( Capybara ) and '' Yacaré '' meat were common before the arrival of the Spanish conquest, and can still be found. The ''carpincho'' is sometimes cooked by placing hot stones inside the dead animal. Fruit production is also widespread, and fruit is a component of various desserts and beverages. The horticultural fruits are Oranges , Banana s, Watermelon s, Avocado s, Grapefruit s, Tangerine s, and Pineapple s. Palm Tree s are found in this region, and the ''palmitos'' ( Palm Heart s) are nowadays eaten all over Argentina, usually with ''Salsa Golf'', a mix of Ketchup and Mayonnaise . Patagonia and Tierra del Fuego This region consists of the provinces of Chubut , Neuquén , Río Negro , Santa Cruz , and Tierra Del Fuego, Antarctica And South Atlantic Islands . Here, one can encounter ''asados'' (roasts), ''dulce de leche'' , ''empanadas'' (except for the Falkland Islands ), and the intake of infusions of ''yerba mate'' (although it often has to come from abroad). Tallarines, Raviolis, ''ñoquis'' ( Gnocchi ), and pizzas are also common in Southern Argentina. Unlike the rest of the country, the southern region has, like its natural production, migratory influences, and its climate, has come unique characteristics. In addition to the always present influence of Italian and Castillian flavors, one can notice the influence of Central and Northwestern Europe. Welsh immigration, for example, since the second half of the 1960s in Chubut has introduced two large contributions to local cuisine: the Torta Negra , and the cheese called Chubut , whose consumption later sspread to the greater part of Patagonia (especially in Neuquén ) and in the south of the province of Buenos Aires. Central European immigration has spread the preparation of certain deserts and sweets (cherry, apple, raspberry, Bilberry , ''rosa mosqueta'', ''zarzaparrilla'' ( Sarsaparilla ), sauces, etc.) chocolates like those of Bariloche and the practice of smoking wild boar and red deer meat. The original peoples had made their particular contributions, such as the Curanto , el ñaco (a kind of porridge), breads and cakes made from flour composed of ''"nuez" de Pehuén '', a candy called '' Llao Llao '', as well as the fruits of the Lenga and Calafate . The coastlines and lakes of this region have proven rich in Fish and Shellfish , leading to extravagant preparation of Seafood . It is common to find ''"patés"'', roasts and ''guisos'' of ''centolla'' ( Spider Crab ), Squid , '' Giant Squid '', Octopus , Pollock , Salmon , Trout s, '' Corvina s'', Oyster s, and so forth. The cold weather is a good "excuse" for the consumption of spirits, the Andean portion of Patagonia produces their crafted beers, and the current trends compare those found in Ireland and Central Europe. In the valleys of the Río Negro y Neuquén (ultimately going into northwest Chubut) fine white wines such as Riesling are made, being perhaps the most southern vineyards in the world. Inevitably, there are also roasts. Characteristically, in the southern part of Argentina, besides cattle roast, there are pig roasts, goat roasts, and especially '' Corderito Patagónico '' lamb, Guanaco , ''ñandú'' ( Rhea ), and Patagonic deer. OTHER FOODS AND BEVERAGES Though we have assembled a review of the cuisine of Argentina and its principal regions, with abundant information, it would be incomplete if the article mentioned only the foods and beverages already cited. For example, though the importance of the production and consumption of wine (''vino'') has been discussed, it is important to note that and Lavallol on the outskirts of La Plata (a province of Buenos Aires), San Miguel De Tucumán in the province of Tucumán and on the outskirts of the cities of Mendoza and Salta . The presence of a rather important production and consumption of beer has supported the existence of related events, for example the so-called '' Oktoberfest s'' (sic) or "''Fiestas de la Cerveza''" in locations that have a significant German population ( Villa General Belgrano in Córdoba, San Carlos and Esperanza in the province of Santa Fe, etc.). Such celebrations copy, in an Argentine manner, Munich 's ''Oktoberfest'', and similarly are tourist attractions. However, the presence of an also-numerous population of Celt ic lineage, principally of Irish origin, has supported the creation of other celebrations of beer, often for marketing purposes, such as Saint Patrick's Day (''Día de San Patricio''), patron of Ireland, which is celebrated with abundant libations. Although the consumption of alcoholic beverages in Argentina is perhaps less than that of the United States, and certainly much less than that of the British Isles, Scandinavia, or Central and Eastern Europe, the Argentines enjoy a variety of alcoholic beverages and Argentina can boast a varied array of ''elaboraciones'', whether industrial or artisanal. Besides beer and wine, Argentines frequently drink Cider (here again, the heritage comes from Spain and Italy, more precisely from Asturias and Campania ). Cider is the most popular beverage of the middle and lower economic classes at Christmas and New Year (the high classes preferring to celebrate with Champagne ). Other widely consumed spirits are ''aguardiente'' ( it is traditional to drink ''caña quemada'' with ''ruda macho'' (a variant of Common Rue ), it is supposed that this mixture prevents the Flu and other illnesses. ''Caña'' competes, mainly in rural areas, with Gin . There are many artisanally produced Liqueur s (distilled, flavored alcoholic beverages) in Argentina, for example those flavored with '' Peperina '', Orange , Egg , Anise , Coffee , Cherry and, inevitably, ''dulce de leche''. The '' Esperidina '' is a type of liqueur made from orange peels, invented in Argentina around 1890. One may also encounter ''chitronchelo'' or (in Italian) '' Citroncello '', based on lemon. This beverage arrived with immigrants from the Mezzogiorno , and is produced both artisanally and industrially (for example, in Mar del Plata). Nevertheless, Argentines are far more adept at non-alcoholic infusions (although now and then both "families" are mixed; the '' and 9 July , that is, the two national dates of Argentina. The English cultural influx (reinforced at the end of the 19th century and beginnings of the 20th by the resurgence of the Far East) has also made very common the consumption of Tea . To finish the index of infusions consumed in Argentina, it must be said that , Lanceleaf , '' Boldo '', '' Poleo '', '' Peperina '', '' Carqueja '', '' Tomillo '', '' Canchalagua '', rue (''macho'' and ''hembra'', that is, "male" and "female"), ''malva'', ''romero'', Passion Flower , '' Bira Bira '', '' Palán Palán '', '' Muña Muña '', to mention only the main ones. Many of these herbs are also used in Apéritif s and Bitters , whether alcoholic or not. Common ''restoranes'' or ''restaurantes'' nearly anywhere in Argentina today serve (into the wee hours) quickly prepared meals that in the course of the 20th century came to be known as ''minutas''. Some of the dishes included in the catgory of ''minutas'' are ''), "'' Revuelto Gramajo ''", "'' Colchón De Arvejas ''", "''suprema de chicken''" (a kind of chicken ''milanesa''), '' Matambre s'', "'' Lengua A La Vinagreta ''" and " Sandwich es". The variety of "sandwiches" (called thus in Argentina, as opposed to the Spanish ''emparedado'') are nearly infinite. The most common are those made of ''milanesa'', baked ham and cheese, ''pan de miga'', toasted bread, '' Pebete s'', '' Pancho s'', '' Choripan es'', '' Morcipan es'', etc.; from Montevideo comes a different species of sandwich called the '' Chivito '', even though it contains no Goat Meat . It is worth mentioning '' Picada s'', which are consumed in homes or bars, cafés, "''cafetines''" and "''bodegones''"; they consist of an ensemble of plates containing cubes of cheese (typically from Mar del Plata or Chubut), pieces of Salame , Olive s in brine, french fries, ''maníes'' ( Peanut s), etc.; ''picada''s are eaten accompanied by an alcoholic beverage ("''fernet''", beer, wine with Soda , to give some common examples). To conclude, it should be noted that the people of Argentina greatly enjoy ''helado'' ( Ice Cream , Sorbet , etc.), especially the Italian kind. This fondness is not new: from the time of the Spanish colonies there has existed a type of sorbet made from fallen hail or snow. (This has been documented; desserts were made with snow in Mendoza at the beginning of the 19th century.) REFERENCES
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