Posted: 2005-01-24 20:48:00
It is worldly known that Argentineans are crazy for meat, this is our main
protein provider, we eat it in all sort of ways, thought we always prefer a
good asado. The asado is the local barbecue. This Argentinean version is
very different from the American kind. First of all, there's no fire, but
very hot coles spread underneath a grill on top of which very good quality
meat is set, with no other dressing than salt and a bit of pepper. A slow
and gentle roast with coles and sometimes special wood sticks would turn
your steak into a God's pleasure dish. This eating tradition can be traced
down our history up till the colonial times, were the Gauchos, rode their
horses throughout the beautiful southern pampas, and whenever they were
hungry they got hold of a naturally breaded cow or sheep. Throughout times
this culinary tradition has been sophisticated and improved thanks to the
dedication of our dear asadores and cooks, and our most recognized chefs
such as the recently deceased Gato Dumas.
In our culinary history no one would have ever thought that such a foreign
eating habit as the raw fish technique of sushi could ever be embraced with
such passion and pleasure by the Argentinean public. But it has.
Argentinean, and specially Porteños, have gone sushi crazy. These are one of
the world's most advocated fans to the oriental tradition. During the last
few years, sushi restaurants have proliferated throughout the city of Buenos
Aires.
To my humble opinion, this rapid love story between the once meat eaters and
sushi has its origin in a shared passion for care and delicacy with which
food is prepared, the ceremonial mis-en-place and careful preparation of the
dish. Both asadores and sushimen are experienced cooks, not just anyone is
qualify to come up with a delightful result after a few hours in the
kitchen.
The key to understanding the Argentinean eating habits lays on the fact that
we take great pleasure in good eating and have a unique palate. We once
embraced the Italian and Spanish culinary experiences at the beginning of
the 1900 when a great flow of immigrants taught us about the virtues of
grains and flours. Some time after, we bonded with the French styled cousine
and we're now embracing the delicacy of natural ingredients to their
highest expression.
The love story has begun early in the 90s and it looks like it's gonna last.
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Everything on Art & Antiques as well as Travel Information for Buenos Aires and Argentina by Bob Frassinetti
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