Table 2 Main foods and dishes of traditional Argentine gastronomy identified with the free listing
Food | Description | % | Average Position | CSI | Smith Index |
|---|---|---|---|---|---|
Asado | Beef and entrails cooked on a grill with charcoal or firewood | 83.13 | 2.874 | 0.289 | 0.613 |
Empanadas | Baked or fried closed dough filled with beef with vegetables and egg | 64.25 | 4.112 | 0.156 | 0.387 |
Locro | Low-cost stew made from white corn, vegetables, greens, spices and different cuts of beef and pork | 44.97 | 4.848 | 0.092 | 0.241 |
Wine | Alcoholic drink derived from the fermentation of different types of grapes from yeasts | 35.74 | 4.910 | 0.072 | 0.201 |
Beer | Alcoholic drink based on the fermentation of cereals from yeasts | 32.53 | 4.592 | 0.070 | 0.184 |
Cow meat | Different cuts of beef | 21.68 | 2.981 | 0.072 | 0.160 |
Dulce de leche | Concentrated milk sweetened and browned by heating | 28.91 | 5.097 | 0.056 | 0.154 |
Milanesas | Beef steak in batter with egg, breadcrumbs and spices, baked or fried | 25.70 | 5.234 | 0.049 | 0.142 |
Bakery products | Products based on wheat flour, water and salt. There are different sweet or salty variants depending on the additional ingredients that its preparation includes (fats, yeasts, sweets, etc.) | 24.09 | 4.650 | 0.051 | 0.138 |
Fish products | Species obtained from river or sea fishing | 22.48 | 3.660 | 0.061 | 0.135 |
Mate | Infusion of “yerba mate” that is drunk in a pumpkin container called “porongo” through a “bombilla” (metal or wooden straw made by hand) | 22.08 | 5.163 | 0.042 | 0.123 |
Fernet | Alcoholic drink obtained from the maceration of different herbs | 16.86 | 4.928 | 0.034 | 0.096 |
Torta frita | Fried product based on wheat flour, warm water and salt. There are variants in its preparation depending on different additives such as yeast, eggs, milk, sugar, butter or fat | 18.07 | 4.777 | 0.037 | 0.089 |
Guisos | Preparations based on tomato sauce, water, vegetables, legumes, cereals and meat | 16.86 | 5.261 | 0.032 | 0.085 |
Desserts | Sweet preparations that are usually consumed at the end of lunch or dinner | 15.66 | 5.000 | 0.031 | 0.081 |
Pastas | Preparations based on corn flour, egg, salt and water (ravioli, gnocchi, fresh pasta, among others) | 13.65 | 3.852 | 0.035 | 0.078 |
Other meats | Different types of meat include chicken, pork and lamb | 11.64 | 4.103 | 0.028 | 0.073 |
Pizza | Base of bread dough is usually thin and round, covered with tomato sauce, mozzarella cheese or similar and various chopped ingredients and baked | 11.64 | 4.275 | 0.027 | 0.072 |
Alfajor | Two or more cookies joined by a sweet filling (commonly “Dulce de leche”), usually dipped in chocolate and other toppings | 14.05 | 5.885 | 0.023 | 0.064 |
Choripan | Sausage based on beef and pork cooked on the grill that is put between two loaves and is added different sauces based on spices, vinegar and oil | 9.63 | 5.500 | 0.017 | 0.054 |
Fruits and vegetables (F&V) | Different products of vegetable origin | 8.83 | 4.181 | 0.021 | 0.049 |
Other beverages | Alcoholic or non-alcoholic drinks such as sodas, whiskey and carbonated water | 7.63 | 4.789 | 0.015 | 0.049 |
Cereals | Corn grains, rice, wheat, chia, quinoa, among others | 6.02 | 3.466 | 0.017 | 0.041 |
Humita | Corn-based food wrapped and cooked in the same leaves of the cob or in different types of dough | 7.22 | 4.944 | 0.014 | 0.041 |
Potato products | Preparations based on boiled, baked or fried potatoes | 7.63 | 4.842 | 0.015 | 0.039 |
Buseca | “Mondongo” stew: tissue of the beef belly cooked with tomato sauce, vegetables, legumes and spices | 7.63 | 6.105 | 0.012 | 0.036 |
Dairy products | Milk and derivatives of its processing | 7.22 | 6.111 | 0.012 | 0.036 |
Mazamorra | Preparation is based on white corn, milk and sugar | 5.22 | 6.153 | 0.008 | 0.029 |