What shaped the gastronomic culture of Argentina

Llegada (c. 1910)Muntref-Museo de la Inmigración


Argentine culture is the result of numerous influences: its indigenous population, the Spaniards who began to arrive in the 16th century, the slaves brought from Africa, and finally, mass immigration from the second half of the 19th century.

Puerto de Buenos Aires (1911)Muntref-Museo de la Inmigración

In the 1860s, immigrants from Western Europe began to arrive en masse,

Inmigrantes judios rusosMuntref-Museo de la Inmigración

followed by those from Eastern Europe, the Eastern Mediterranean...

Inmigrantes del mediterraneo orientalMuntref-Museo de la Inmigración

...and the Far East in the late 19th century.

Gitanos (c. 1920)Muntref-Museo de la Inmigración

Fiesta en el Club Español (1907)Muntref-Museo de la Inmigración

Over 6,500,000 people arrived between 1850 and 1950 who transformed the customs and language of Argentina, as well as its gastronomy through the incorporation of new dishes and flavors.

Hotel de Inmigrantes (c. 1912)Muntref-Museo de la Inmigración

Hotel de Inmigrantes

The immigrants' first contact with Argentine cuisine was at the Hotel de Inmigrantes (Immigrants' Hotel). The Argentine State provided five days of accommodation in the hotel and food free of charge to all immigrants who requested it upon disembarkation at the port of Buenos Aires.

Comedor (c. 1912)Muntref-Museo de la Inmigración

The Hotel could accommodate up to 3,000 people a day.

En el comedorMuntref-Museo de la Inmigración

Adults received breakfast, lunch and dinner, while children were also given an afternoon snack.

En el comedor de la Rotonda (1904)Muntref-Museo de la Inmigración

Comedor en la RotondaMuntref-Museo de la Inmigración

For breakfast and snacks, the menu included coffee or maté with milk and bread baked in the hotel's kitchen. Lunch and dinner consisted of a main course of puchero,

Comedor (c. 1912)Muntref-Museo de la Inmigración

CocinaMuntref-Museo de la Inmigración

a traditional Criollo stew cooked in huge 130-gallon steam pots, and some fruit for dessert.

Cocina (detalle) (c. 1912)Muntref-Museo de la Inmigración

The dietary guidelines set by the Directorate of Immigration for the adults housed in the hotel were as follows: 21 ounces of meat, 18 ounces of bread, 5 ounces of potatoes, carrots or cabbage, 3.5 ounces of rice, noodles or beans, 1 ounce of sugar, 0.35 ounces of coffee or maté, and 1 serving of seasonal fruit.

Niños en comedor (c. 1950)Muntref-Museo de la Inmigración

Children were given half a ration.

Saliendo del Hotel de Inmigrantes (c. 1912)Muntref-Museo de la Inmigración

TransporteMuntref-Museo de la Inmigración

Fotografia J. P Despensa Almacén y Recreo (1930)Muntref-Museo de la Inmigración

From its opening in 1910 until its closure in 1953, Hotel de Inmigrantes accommodated 1.5 million people who arrived in Argentina with only their suitcases and dreams of a better life for themselves and their children.

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