The Map of the Cuisine Brought by the Immigrants

The arrival of immigrants from all over Europe and the Middle East, especially those who arrived in the late 19th and early 20th centuries, redefined the culinary profile of Argentina. Those of Italian origin passed on the proper uses of flour and helped to mitigate the deprivation by way of pasta and pizza, albeit under new parameters.

A pizza, strictly speaking, but different from the one eaten in Italy. With a thick dough, it was robust and perfect for allaying hunger and pushing forward.

The colonization of the Americas resulted in the incorporation of some Iberian traditions into its fledgling gastronomy, such as stew. It was the same process of immigration in the late 19th century that contributed to the design of a survival cuisine to feed the local appetite by way of casseroles, soups, and rice dishes, and with a starring role for vegetables.

Desserts such as alfajors (sandwich cookies) and piononos (small pastries) were also influenced by the motherland.

Ravioli, gnocchi, and spaghetti are the foundation of the menu for family Sundays, a tradition that developed into a picture postcard thanks to the legacy of immigrant grandparents, who, in their excitement to recreate the dishes of their hometowns, redefined the recipes. The cooking temperature, fillings, and sauces were all different from those used in their country.

The abundance of meat reshaped the recipes. Noodles with tomato sauce and stews became commonplace and were found on restaurant menus offering simply Argentinian food. 

The arrival of the Spanish immigrants, all known as Galicians, was a determining factor in the emerging gastronomy cemented in the existing Hispanic cuisine.

Cold cuts and cheeses underpinned the snacks, fish and rice were adapted to local produce, tripe dishes were modified, the Spanish omelet incorporated Cantimpalo sausage, and squid was served as squid rings, among other adaptations.

During the early decades of the 20th century, eating houses, bars, and restaurants were run by immigrants from the Spanish community. They made authentic Spanish food, but also Italian, German, and English dishes, thanks to their ability to adapt to the produce available in their new home. They combined recipes, exchanged knowledge, and created blended dishes with what they had available, and in so doing established a new tradition.

Desserts also cemented traditions from the immigrant melting pot. German-style pastries, French-style pancakes, and Iberian-style rice pudding, tarts, and crème caramel. Always prepared using local adjustments, with additions to supplement the original recipes that inspired them.