Izitsha zenyama zase-Argentina: Ukuhlola

Ifa lase-Argentina Culinary: Uhlolojikelele olufushane

Ukudla kwase-Argentina kuyimbiza encibilikayo yamathonya aseYurophu, abomdabu, kanye nase-Afrika. Ifa lezwe lokupheka licebile futhi lihlukahlukene, ligcizelela kakhulu izitsha zenyama. Ukudla kwase-Argentina kwaziwa ngama-flavour aqinile, izingxenye eziphanayo, kanye nokusetshenziswa kwezithako zangempela ezifana ne-chimichurri, i-dulce de leche, ne-yerba mate. I-gastronomy yase-Argentina isiyingxenye ebalulekile yobunikazi bayo, futhi ukunambitheka kwayo okuhlukile kuyaqhubeka nokuheha abathandi bokudla emhlabeni wonke.

Ukubaluleka Kwenyama Yenkomo Ekuphekeni Kwase-Argentina

Inyama yenkomo iyingxenye ebalulekile yokudla kanye namasiko ase-Argentina. I-Argentina ingenye yabakhiqizi abakhulu benyama yenkomo emhlabeni, futhi imboni yayo yezinkomo ibambe iqhaza elibalulekile ekulolongeni umnotho wezwe kanye namasiko okupheka. Izindawo ezinotshani eziwudedangendlale zezwe zinikeza izimo ezikahle zokufuya izinkomo, ngokuvamile ezidla utshani futhi zingadlanga. Inyama yenkomo yase-Argentina idume ngokuthambile, ukunambitheka, kanye nekhwalithi. Ilungiswa ngezindlela ezehlukene, kusukela ekushiseni kuya ekuphekeni kancane, futhi ihanjiswa ngohlu lwamasoso nezinhlangothi.

I-Asado: I-Trademark Barbecue yase-Argentina

I-Asado iyisibonelo sokudla kwase-Argentina kanye nophawu lothando lwezwe lwenyama yenkomo. Le barbecue yendabuko iqukethe ukusikeka okuhlukahlukene kwenyama, njengezimbambo, isoseji, ne-steak, okuphekwe kancane phezu komlilo ovulekile. I-Asado umcimbi wokuzijabulisa ohlanganisa umndeni nabangane ndawonye ukuze ujabulele ukudla okumnandi, iwayini, nengxoxo. Ukulungiswa kwe-asado kuwubuciko obudinga isineke, ikhono, nokunaka imininingwane. I-Asado ivame ukuhambisana ne-chimichurri, isoso elimnandi elenziwe ngegalikhi, iparsley, uviniga, namafutha omnqumo.

I-Choripán: I-Delicious Street Food Staple

I-Choripán iwukudla komgwaqo okuthandwayo osekuyisithonjana samasiko e-Argentina. Isemishi elilula kodwa elimnandi elenziwe nge-chorizo, uhlobo lwesoseji yengulube, nesinkwa. I-Choripán ivamise ukuphakelwa ne-chimichurri, isoso eshisayo, noma i-salsa criolla, ingxube ka-anyanisi, utamatisi, nopelepele. I-Choripán iyisidlo esidumile phakathi nemidlalo yebhola lezinyawo, imikhosi, nemisebenzi yangaphandle. Kufanele uzame kuwo wonke umuntu ovakashela e-Argentina.

I-Milanesa Napolitana: I-Hearty Classic

I-Milanesa Napolitana isidlo esiphundu esihlanganisa amathonya ase-Italy nase-Argentina. Kuyi-cutlet yenkomo egayiwe futhi ethosiwe efakwe utamatisi sauce, ushizi ocibilikile, kanye ne-ham. I-Milanesa Napolitana ivamise ukuphakelwa uhlangothi lwamafrimu noma amazambane agayiwe. Kuyisidlo esigcwalisayo nesiduduzayo esilungele ubusuku obubandayo basebusika. I-Milanesa Napolitana isidlo sakudala esingatholakala ezindaweni eziningi zokudlela zase-Argentina.

I-Empanadas: Ophaya Abaphathwa Ngesandla Abahlukahlukene base-Argentina

I-Empanadas iwukudla okulula okudume kakhulu e-Argentina futhi iyisisekelo sokudla kwakho. Amaphaya aphethwe ngesandla agcwele izithako ezihlukahlukene, njengenyama yenkomo, inkukhu, i-ham noshizi, noma imifino. I-Empanadas ingabhakwa noma ithoswe, futhi ivamise ukuphakelwa ngohlangothi lwe-chimichurri noma i-salsa criolla. Ama-Empanada ahlukahlukene futhi angadliwa njengokudla okulula, ukudla, noma ukudla kwephathi. Akufanele uzame kunoma ngubani ovakashela e-Argentina.

I-Locro: Isitshulu Esiduduzayo sase-Andes

I-Locro isitshulu esinenhliziyo esisuka endaweni yase-Andes e-Argentina. Wenziwa ngommbila, ubhontshisi, inyama nezinongo, futhi ngokuvamile uphakelwa ohlangothini lwesinkwa noma ama-empanada. I-Locro iyisidlo esiduduzayo nesigcwalisayo esilungele izinsuku zasebusika ezibandayo. Kuyisidlo sendabuko esivame ukudliwa ngesikhathi samaholide ezwe, njengoSuku Lokuzimela noma I-Carnival.

I-Chimichurri: I-Tangy Condiment yase-Argentina

I-Chimichurri isiphuzo esisayinwe sase-Argentina futhi iyingxenye ebalulekile yokudla kwayo. Kuwusoso omuncu owenziwe ngegalikhi, iparsley, uviniga, namafutha omnqumo. I-Chimichurri ivamise ukuphakelwa nenyama eyosiwe, ama-empanadas, noma i-choripán. Kuyi-sauce enemisebenzi eminingi engasetshenziswa njenge-marinade noma idiphu. I-Chimichurri kulula ukuyenza futhi ingatholakala ezindaweni zokudlela eziningi zase-Argentina.

I-Provocative Parrillas: Izindlu Ezinhle Kakhulu zeSteak e-Argentina

Ama-Parrilla yizindlu zenyama yase-Argentina ezisebenza ngokukhethekile ngenyama eyosiwe. Akufanele avakashelwe yinoma ubani ofuna ukuzwa ukudla okuphambili kwase-Argentina. Ama-Parrilla ahlinzeka ngezinhlobonhlobo zokusikeka kwenyama, njenge-ribeye, i-sirloin, ne-skirt steak, okuphekwe kwaze kwaphelela phezu komlilo ovulekile. Ama-Parrilla aphinde anikeze izinhlangothi eziningi, ezifana namafrimu, amazambane agayiwe, noma imifino eyosiwe. I-ambience ye-parrilla ivame ukuba mnandi futhi ibe nenhlalo, imindeni nabangane bayahlangana ukuze bahlanganyele ukudla kanye nebhodlela lewayini.

Ukubhanqa kwewayini lase-Argentina: Ukuthuthukisa Isipiliyoni Senyama

Iwayini lase-Argentina lihambisana kahle nezitsha zenyama yezwe. I-Argentina ingenye yabakhiqizi bewayini abakhulu kakhulu emhlabeni, futhi imboni yayo yewayini ikhule kakhulu eminyakeni yamuva. Amawayini ase-Argentina aziwa ngokunambitheka kwawo okugqamile kanye nokuthungwa kwawo okubushelelezi, okuwenza abe ukubhanqa okuphelele kwezitsha zenyama eziqinile zezwe. I-Malbec iyiwayini lase-Argentina elidume kakhulu futhi elihambisana kahle nenyama eyosiwe. Amanye amawayini ase-Argentina adumile ahlanganisa iCabernet Sauvignon, iSyrah, neTorontés. Iwayini lase-Argentina liyingxenye ebalulekile yesipiliyoni sezwe sokupheka futhi kufanele uzame abathandi bewayini.