Image taken on 2008-06-10 16:34:37 by jennecy.

Argentina is South America’s second largest country, snugly situated between the Andes mountain range, the Pacific Ocean, and the South American countries of Brazil, Paraguay, Uruguay, Brazil, and Chile. Being situated in such a manner, Argentina is exposed to many different cultural influences from all directions, including countries all the way across the Pacific. Spain took it upon themselves to permanently settle in the country in the late 1500s, and remained there until Buenos Aires formally emancipated themselves in 1853. One of the most remarkable differences between Argentine Cuisine and exotic cuisines from around the world is the heavy influence that the cuisine of the Italian and Spanish cultures had on it.

Startlingly enough, due to the influence of the Italian culture on the country of Argentina, Italian food staples such as lasagna, pizza, pasta, and ravioli are commonly seen on the Argentine table, at least in the country’s major cities. Unusually enough (when it comes to Italian food), white bread is also common, as are side dishes made of vegetables native to Argentina, such as potatoes, egglpants, squash, cucumbers, and zucchini.

Argentina is also one of the world’s leading producers of milk, wheat, corn, and meat (including, but not limited to beef, goat meat, pork, and lamb) so naturally, these things are very common in the Argentine dish. Argentine dishes are normally very high in protein, so grilled meats are commonly seen on a plate of Argentine food.

Empanadas, pastries stuffed with meat or cheese, are also an Argentine favorite. They are commonly served in Argentine restaurants, and are national favorites. Empanadas are normally eaten baked or fried, and are often served at parties or festivals as appetizers. The dessert version of an empanada usually consists of brown sugar or fruit such as apples or oranges.

In smaller cities, the foreign influences of Spain and Italy are less apparent. Milanesas, thin slivers of meat dipped in eggs, bread crumbs, and then fried in oil, are common fare in the rural areas of Argentina. Their simplicity makes them great snacks, but they can also be served as part of a meal piping hot served with mashed potatoes, or between two slices of bread as a sandwich.

The master chefs are more apt to return to the more classic, provincial style of preparing and cooking food, which bears more of a resemblance to Mexican cuisine than that of Italy. Bolder, more intense spices are used. Calling forth once more the Spanish influences in Argentina, Argentine cooks are famous for their tortillas; unlike the Mexican version of the tortilla the Argentines use potato dough, in contrast to the traditional Mexican corn or flour tortilla.

Desserts are more popular in these areas, as well. Dulce de leche (which roughly translates into “Milk Jam”), a sweet pudding of sugar and milk, is a popular dessert in Argentina. This lightly brown-colored pudding is eaten alone, or stuffed in cakes or pies. Sometimes the treat is also crystallized into a solid wafer-like candy substance.

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Corn is one of the most familiar of grains on both sides of the US/Mexico border. Although actually a grain, corn is often cooked and eaten as a vegetable as well. Even though corn may hardly be a stranger to those of us in the US, it does not have the importance in American cuisine that it does in Mexican cooking. Used to make flour for tortillas and tamales as well as being an ingredient in salsas, soups and more, corn is something you will find in a great many quick authentic Mexican recipes.

This grain has been a staple food in Mexico since long before the arrival of Europeans on the continent. Used to make flour for tortillas, tamales and a variety of other dishes, corn was already central to Mexican cooking centuries, if not millennia before the Spanish came over in search of gold. The corn-based flatbreads acquired the name “tortillas” upon the Spanish conquest of what is now Mexico, after the Spanish word for “little cakes” (a name also given to omelets in Spain).

Tamales and tortillas are the most well known corn-based Mexican foods in the US; while flour tortillas are more common here, corn tortillas are now widely available in grocery stores nationwide and are becoming more popular. If you have never tried making tacos with corn tortillas, you are in for a real treat – the flavor a warm, soft corn tortilla adds to the dish just cannot be equaled by any wheat flour tortilla.

Tamales are a traditional Mexican comfort food, which you may see, served at any meal; these are made from corn flour dough (called masa in Spanish) which may be filled with meats, cheeses, vegetables, or even fruit! There are even sweetened tamales, which make a great breakfast or dessert served with coffee or hot chocolate.

Making tamales is a somewhat time-consuming task, but the end result, most would tell you is well worth the effort. If you make your own tamales, be prepared for a few hours of work; and a dish, which is certain to impress your family and friends when served.

Corn is sometimes used in salsas, where its flavor blends perfectly with tomatoes, herbs, and peppers. One common combination is black beans and corn, which makes a very satisfying salsa; you might have even seen some of these salsas at your local grocery store. Corn salsas are great with tortilla chips and wonderful with a taco (made with a warm corn tortilla, of course) or tamale.

Mexican soup recipes also include some with corn in a prominent role. For example, pozole – a spicy hominy soup with pork, herbs and hot peppers. The flavor of corn works perfectly with the peppers and meat to create a classic soup, which is a satisfying meal in itself.

If you live in a city, which has a significant Mexican population, you may even have a pozoleria (a restaurant that specializes in this soup) nearby. However, if you are not so lucky, do not despair. You can easily make pozole at home. Try this Mexican recipe in the fall or winter and prepare to discover a new favorite; and see corn in a whole new way!