Argentine cuisine is described as a blending of cultures, from the Indigenous peoples of Argentina who focused on ingredients such as humita, potatoes, cassava, peppers, tomatoes, beans, and yerba mate, to Mediterranean influences brought by the Spanish during the colonial period. This led to cultural blending of criollos, Indigenous, and sub-Saharan African in the cuisine. Later, this was complemented by the significant influx of Italian and Spanish immigrants to Argentina during the 19th and 20th centuries, who incorporated plenty of their food customs and dishes such as pizzas, pasta and Spanish tortillas.
Typical Argentine asado (grill)
Dulce de leche, a popular national spread used to fill cakes and pancakes, eaten over toast, and as an ice-cream flavour
Boxed empanadas
Argentine puchero
Italian Argentines are Argentine-born citizens who are fully or partially of Italian descent, whose ancestors were Italians who emigrated to Argentina during the Italian diaspora, or Italian-born people in Argentina.
Italian Argentines during the opening parade of the XXXIV Immigrant's Festival in Oberá, Misiones
A sculpture symbolizing first Italian immigrants' arrival to Resistencia, Chaco
House of the Italian Argentines of Oberá, Misiones
Italian immigrants in a conventillo in Buenos Aires