You’ve laid out the tablecloth, put out the glasses, and served the drinks. Dinner with your Argentinian friends is about to begin, and there’s a good chance that it will start with … a delicious picada! Whether it resembles a meal in itself, or is a simpler or gourmet version, this precursor to the main meal is the perfect excuse to sit around the table, chatting and enjoying good company.
Some would say that Spanish tapas are the forefathers of this deep-rooted tradition, but in fact these dishes have more in common with Italian antipasti. Although similar in essence—several dishes served in small portions before the main meal—picadas have an identity that sets them apart from their European versions, which has been shaped by Argentinian gastronomy and tradition.
Córdoba picada Colonia Caroya Mio NoninoGustar
Let’s start with the basics
The ingredients in a picada can be pretty much anything, depending on the person making it. The classic version usually includes a variety of thinly sliced sausages and cold cuts, cheeses, olives, breads, and preserves.
Pulpería (2021-02-05/2021-02-05) by Juan Pablo LanciottiGustar
Salami and other sausages
Salami features heavily in picadas, and comes in various guises, such as coarse, fine, or country salami. Each kind is made differently and seasoned with different spices. In cities like Tandil, salami is practically an art form.
Sopaipillas (2021-01-07/2021-01-10) by Delfo RodríguezGustar
It’s also common to include cooked and cured ham and different types of sausage such as salchichón (a type of summer sausage), mortadela (a type of luncheon meat), and longaniza (another sausage that is similar to chorizo).
Picada (2021-01-20/2021-01-20) by Juan Pablo LanciottiGustar
More and more …
Sharing lies at the heart of picadas. That’s why all the ingredients are served on small, individual plates or a large wooden board. They're not individual servings, but dishes for everyone to share, and it’s usual for all the people present to help themselves and eat with their hands.
Some picadas involve hot food and more closely resemble an entire meal, such as meatballs, sausages, veal escalope pieces, and fritters.
Puesto de comida (2021-01-15) by Leo LibermanGustar
Preserves and pickles
The most elaborate picadas include vegetable pickles; usually spicy pepper pickles. Another traditionally Argentinian dish that works really well as a picada is pollo en escabeche, which is chicken marinaded in oil and vinegar with carrots and onions.
Córdoba quesos y picadaGustar
Cheeses
When it comes to cheese, you’ll find endless varieties that may vary slightly by province. These include Roquefort, Provolone, Pategrás, Gouda, Fontina, Gruyere, Mar del Plata, and Brie, to name just a few.
Puesto de comida (2021-01-15) by Leo LibermanGustar
Semi-hard and hard cheeses made with cow’s milk are the most common in Argentinian picadas. They are served cut into cubes or triangles, often preserved in oil.
Pan (2021-02-05/2021-02-05) by Edgardo ReinaGustar
Bread
Another essential ingredient is bread, in any of its many forms: country bread, homemade bread, rolls, or focaccia-style.
Puesto de comida (2021-01-15) by Pablo ValdaGustar
A picada might be served with one or several kinds of bread. It doesn’t really matter—what’s important is that there is bread of some kind there, as it’s the ideal accompaniment for cheese, sausages, and cold cuts.
Puesto de comida (2021-01-15) by Pablo ValdaGustar
New ideas across the nation
Over time, the classic picadas have been updated. New versions have appeared, some bearing the personal flourish of the chef, while others have sought to revive local traditions, using ingredients typically found in a particular geographical area.
Puesto de comida (2021-01-15) by Leo LibermanGustar
An obvious example of this is the seafood picada, famous in coastal towns or places that are near to fishing ports, such as Mar del Plata. This picada includes fresh fish and shellfish, often squid rings or silverside fish, which are usually breaded and fried.
Buñuelos de acelga con alioli (2021-02-05/2021-02-05) by Juan Pablo LanciottiGustar
Drinks
Generally speaking, picadas are accompanied by beer, a glass of wine, different vermouth-style aperitifs, and typically Argentinian drinks such as Fernet with cola, which is especially popular in the province of Cordoba.
Fiambre (2021-01-20/2021-01-20) by Juan Pablo LanciottiGustar
The picada capitals
Across the country, there are several cities that are known for their high-quality picada ingredients. One such city is Tandil, in the province of Buenos Aires, which is famous for its artisan cheeses, salamis, and other sausages.
Productores, Tandil: chacinadosGustar
Tandil’s artisan producers
Tandil salami is a prestigious designation of origin.
Fábrica de Salame (2021-02-28/2021-03-01) by Juan Pablo LanciottiGustar
The town of Mercedes, in Buenos Aires province, is known as the national capital of quintero salami, so named because it is made in quintas, which are country estates just outside of the city. The town hosts an annual national festival dedicated to this product.
Córdoba quesosGustar
Finally, Suipacha is known for its Cheese Route. This route includes several establishments that offer visitors the chance to sample a range of exquisite cheeses, in this town with a long-standing tradition of dairy production. There are more than 40 varieties, made with cow’s milk, goat’s milk, and sheep’s milk.
Editor: Diego Marinelli/Text Ayelén Iñigo
