You will have probably heard that Argentina produces some of the best beef in the world, it is undoubtedly tasty. When you enjoy beef in Argentina though, it isn’t just about the beef, it is about where and who you are sharing it with, whether that be in a busy parrilla in Buenos Aires or at a relaxed asado on the outskirts of Mendoza.
Believe it or not, beef isn’t the only food on the menu in Argentina. Throughout this massive country there are different cultures and resources which provide a huge variety in the food; this has led to lots of unusual foods existing in Argentina. I have chosen some of the unusual and exotic foods that I think you should try during your visit to this amazing country.
To many Argentines most of these foods are not unusual, instead they are just what they eat on a day-to-day basis.
Morcilla
Translating as blood sausage, this doesn’t sound appealing, however, many who speak English will know this food as black pudding. Of all the foods in my list, I would probably say it is the least exotic, but a sausage made from blood is surely worthy of being on our list.
Morcilla is the first item to be made from the pig, the blood is drained and mixed with ground pork to make this tasty sausage. The mix includes the usual seasonings of salt, pepper, garlic, onion and paprika. Morcilla is always present at a traditional Argentine asado Whilst it isn’t the centrepiece, it is often served with the rest of the offal as a sort of starter before the big cuts of meat appear. It can be served on some bread or just eaten on its own. Morcilla is often added to stews too, adding richness and depth!
Chinchulines
Another food that is common at the Argentina asado are Chinchulines, or Chinchus as they are commonly known. These are the cow’s small intestine, and they really aren’t the prettiest food of an asado, which can easily put you off, however, the flavour is second to none.
Chinchulines are usually cooked on the parrilla until the outside is crisp and the centre is slightly soft. Like Morcilla, they are served with the rest of the offal as a starter before the main asado. Depending on who is cooking the chinchus, you could be served them with chimichurri or salsa criolla, however, if they are tasty enough then a squeeze of lemon will be sufficient.
Sopa de Mondongo
Mondongo, known as tripe in English, is the stomach lining of farm animals. Another unappetising piece cut of meat that comes from cattle, sheep, and pigs. This meal is popular throughout former Spanish colonies across the world, including Cuba, Puerto Rico, the Philippines and of course, Argentina.
The soup consists of vegetables which are slow-cooked and diced tripe, most commonly from cattle of pigs. As expected, variations exist throughout the world, but in Argentina the usual ingredients include potato, carrots, peppers, onions, and tomatoes. If you think about what tripe is, you’ll be put off, but enjoy it with a glass of malbec and you’ll be just fine.
Criadillas
The final piece of beef in this list are Criadillas. Probably the part of the cow you least want to eat is the bull’s testicle, which is exactly what criadillas are. Popular in Latin American countries, criadillas look extremely unappetising if you see them prior to being cooked. Luckily for you though, they are served covered in breadcrumbs and spices, fried and served with a salsa!
The beef and animal dishes above are considered exotic because in many other countries, only certain parts of the animal are valued. In Argentina though, nothing is wasted and almost every part is enjoyed, which is how it should be done. If you want to try any of them, then any traditional parrilla across the country will serve them and if you don’t see them on the menu, just ask!
Viscacha
Rodents are probably one of the least appetising animals on the planet, you immediately think of a rat. Viscachas are closely related to chinchillas but thankfully not rats. For years and years, the plains viscacha have been hunted and eaten by Argentine farmers. Argentine farmers have been facing problems due to the viscacha for years and years. These rodents eat grass and seeds, destroying valuable crops and their large underground burrows are dangerous for horses who can trip in the holes they leave in the ground.
It’s possible to find this meat in Buenos Aires, especially where chefs like to use local and traditional Argentine foods. Viscacha meat is tender and not too intense and it would be easily mistaken for rabbit. A popular way of cooking viscacha is ‘al disco’. Al disco refers to cooking on a deep iron pan above a lit fire, in the past, farmworkers used their plow discs as cooking tools, which gave the name al disco.
Llama
In the north of Argentina, in the provinces of Jujuy and Salta you will come across Llamas everywhere you look. These provinces are home to many indigenous Andean communities who farm Llamas for their wool and meat. The small towns of Tilcara, Purmamarca and Humahuaca are fantastic places to buy traditionally made products, such as llama wool jumpers.
Llama isn’t something that most people have ever tried, but I would really recommend it. Llamas aren’t just served for the tourists; they are consumed by the locals. Llama meat is low in fat and high in protein, making it a good, healthy choice for the local people. There are many ways to serve Llama including as cazuela de llama (llama stew), lomo de llama (llama steak), llama empanadas and salame de llama (llama salami).
If you want to try llama, then you’ve got to visit the north of Argentina during your trip. It is a fantastic place with so much to see and do, take in the highlights with this
tour by Tangol!