Chapter 17: Food and Drink

Argentine Spanish Level A2

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🎯 CHAPTER OBJECTIVES

After completing this chapter, you will be able to:

• ✅ Master essential vocabulary of Argentine cuisine
• ✅ Order confidently in porteño restaurants
• ✅ Understand asado culture and its terminology
• ✅ Navigate mate culture and its social protocols
• ✅ Explain basic Argentine recipes
• ✅ Appreciate porteño dining customs and habits

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🍽️ 17.1. Essential Argentine Cuisine Vocabulary

Discover the fundamental words of Rioplatense gastronomy.

🥩 Meat and Meat Products

ARGENTINE CUTS (different from other countries):

• Bife: Steak (not "bistec")
• Asado: BBQ/Grilled meat
• Chorizo: Argentine-style sausage
• Morcilla: Blood sausage
• Parrilla: Steakhouse/Grill restaurant
• Milanesa: Breaded cutlet (like schnitzel)

Specific Argentine Cuts:

• Bife de chorizo: T-bone steak
• Ojo de bife: Ribeye steak
• Cuadril: Rump steak
• Entraña: Skirt steak (very popular)
• Vacío: Flank steak
• Costillas: Ribs

Cooking Points (crucial in Argentina):

• Vuelta y vuelta: Barely cooked
• Jugoso: Rare
• A punto: Medium
• Bien cocido: Well done

🥟 Unique Argentine Specialties

EMPANADAS (regional variations):

• Empanada de carne: Beef empanada
• Empanada de pollo: Chicken empanada
• Empanada de jamón y queso: Ham and cheese
• Empanada de humita: Corn empanada
• Empanada frita: Fried empanada
• Empanada al horno: Baked empanada

RIOPLATENSE TYPICAL DISHES:

• Locro: Traditional northern stew
• Humita: Corn pudding
• Tamales: Northwestern corn wraps
• Provoleta: Grilled provolone cheese
• Choripán: Chorizo sandwich
• Bondiola: Specific pork cut

🧀 Argentine Dairy Products

LOCAL CHEESES:

• Queso cremoso: Creamy fresh cheese
• Queso de rallar: Grating cheese (parmesan-type)
• Queso de máquina: Pressed cheese
• Provolone: Very popular in Argentina
• Roquefort: Blue cheese

ESSENTIAL DAIRY:

• Leche: Milk
• Manteca: Butter
• Crema: Cream for cooking
• Dulce de leche: THE Argentine product!

🍞 Argentine Baked Goods

BREADS AND PASTRIES:

• Pan francés: Argentine baguette
• Medialunas: Local croissants
• Facturas: Pastry shop sweets
• Vigilantes: Sweet with cheese
• Bizcochos: Salty crackers
• Tostadas: Toasted bread

🇦🇷 Buenos Aires Gastronomic Expressions

At the Parrilla:

• "¿Cómo querés la carne?" (How do you want the meat?)
• "Para mí, jugoso" (For me, rare)
• "¿Probaste el bife de chorizo?" (Have you tried T-bone?)
• "La entraña está buenísima" (The skirt steak is delicious)

Ordering Empanadas:

• "Quiero media docena de empanadas" (I want half a dozen empanadas)
• "¿Tenés de carne cortada a cuchillo?" (Do you have knife-cut beef?)
• "¿Fritas o al horno?" (Fried or baked?)

Dulce de Leche Culture:

• "Todo con dulce de leche" (Everything with dulce de leche)
• "¿Tenés alfajores?" (Do you have alfajores?)
• "El dulce de leche argentino es el mejor del mundo" (Argentine dulce de leche is the best in the world)

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🍽️ 17.2. Ordering in Argentine Restaurants

Learn the protocol and expressions to dine like a porteño.

🚪 Arriving at the Restaurant

Upon Entering:

• "¿Tienen mesa para dos?" (Do you have a table for two?)
• "¿Hay que esperar?" (Do we have to wait? - typical Argentine expression)
• "¿Pueden ser en la terraza?" (Can it be on the terrace? - common in Buenos Aires)
• "Somos cuatro personas" (We are four people)

Choosing a Table:

• "¿Podemos sentarnos acá?" (Can we sit here?)
• "Preferimos adentro" (We prefer inside - for air conditioning)
• "Mejor afuera" (Better outside - porteño terrace culture)
• "¿Hay aire acondicionado?" (Is there air conditioning? - important in summer)

📋 The Menu and Ordering

Requesting the Menu:

• "¿Nos trae la carta?" (Can you bring us the menu? - not "menú")
• "¿Cuál es la especialidad de la casa?" (What's the house specialty?)
• "¿Qué nos recomendás?" (What do you recommend? - vos form)
• "¿Hay menú del día?" (Is there a daily menu? - common in Buenos Aires)

Placing Your Order:

• "Para arrancar, unas empanadas" (To start, some empanadas - typical Argentine)
• "De entrada, provoleta" (As a starter, provoleta - Argentine meal structure)
• "De plato principal, bife de chorizo" (As main course, T-bone steak)
• "¿Cómo viene la milanesa?" (How does the milanesa come? - asking about sides)

Meat Order Details:

• "El bife, jugoso" (The steak, rare)
• "¿Viene con papas?" (Does it come with potatoes? - not "patatas")
• "¿Las papas son fritas o al horno?" (Are the potatoes fried or baked?)
• "Sin ensalada, por favor" (Without salad, please)

🍷 Argentine Beverages

Typical Drinks:

• "Para tomar, agua con gas" (To drink, sparkling water - Argentine structure)
• "Una gaseosa" (A soft drink - not "refresco")
• "¿Tienen vino de la casa?" (Do you have house wine?)
• "Un chopp bien frío" (A draft beer, very cold)

Specifically Argentine Drinks:

• "Un fernet con coca" (Fernet and Coke - national drink)
• "¿Hay agua saborizada?" (Is there flavored water?)
• "Agua sin gas" (Still water)
• "Una botella de agua" (A bottle of water)

💰 The Bill

Requesting the Check:

• "¿Nos trae la cuenta?" (Can you bring us the check? - not "factura")
• "Queremos pagar" (We want to pay)
• "¿Podemos pagar con tarjeta?" (Can we pay with card?)
• "¿Aceptan efectivo?" (Do you accept cash? - very common in Argentina)

Reviewing the Bill:

• "¿Está incluido el servicio?" (Is service included? - tip)
• "¿Cuánto es el cubierto?" (How much is the cover charge? - per person charge)
• "¿Podemos dividir la cuenta?" (Can we split the bill? - very common)

🇦🇷 Porteño Dining Culture

Meal Times (different from other countries):

• Almuerzo: 12:00-15:00 (Lunch)
• Merienda: 17:00-19:00 (Afternoon tea)
• Cena: 21:00-24:00 (Dinner - much later!)

Types of Establishments:

• Parrilla: Steakhouse
• Pizzería: Very popular in Buenos Aires
• Confitería: Café with pastry shop
• Bodegón: Traditional neighborhood restaurant
• Tenedor libre: Buffet

Food Evaluation Expressions:

• "¿Está bueno?" (Is it good? / Do you like it?)
• "Está riquísimo" (It's delicious - superlative commonly used)
• "No me gusta nada" (I don't like it at all)
• "Está un poco salado" (It's a bit salty)

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🔥 17.3. Asado Culture

Argentina's most important social ritual.

🏠 What is Asado?

Cultural Definition: Asado is not just a meal, it's a social event. Families and friends gather, meat is grilled, and conversations last for hours. It's the heart of Argentine sociability.

Importance of Asado:

• Sundays: Traditional asado day
• Family gathering: The whole family participates
• Traditionally masculine: Men typically do the grilling
• Social event: Not just food, but socialization

👨‍🍳 The Asador and Tools

THE ASADOR: The person who makes the asado. It's a role of responsibility and pride. Each asador has their own technique.

Asado Tools:

• Parrilla: The grill
• Carbón: Charcoal (preferred fuel)
• Pinzas: Tongs for turning meat
• Cuchillo: Knife for cutting
• Tabla: Cutting board for presentation
• Sal gruesa: Coarse salt for meats

🥩 Asado Meats

Main Meats:

• Chorizo: Cooked first
• Morcilla: Accompanies chorizo
• Entraña: Many people's favorite
• Vacío: Very popular cut
• Costillas: Require more time
• Bife de chorizo: For the most demanding

Cooking Order:

1. Chorizo and morcilla (cook quickly)
2. Costillas (need more time)
3. Vacío and entraña
4. Bifes (go last)

Side Dishes:

• Ensalada mixta: Lettuce, tomato, onion
• Papa asada: Potatoes in the coals
• Chimichurri: Essential sauce
• Pan: Bread for choripanes

🍃 Chimichurri

Basic Ingredients:

• Perejil: Parsley (green base)
• Ajo: Garlic (fundamental)
• Aceite: Oil (preferably olive)
• Vinagre: Vinegar
• Sal: Salt to taste
• Pimienta: Black pepper

🍷 Asado Beverages

Traditional Drinks:

• Vino tinto: Red wine (classic pairing)
• Fernet con coca: Increasingly popular
• Cerveza: Beer on hot days
• Agua: Always available

💬 Asado Conversations

Preparing the Asado:

• "¿Hacemos un asado el domingo?" (Shall we have an asado on Sunday?)
• "Yo me encargo de la carne" (I'll take care of the meat)
• "¿Quién hace fuego?" (Who's making the fire?)
• "Falta carbón" (We need more charcoal)

During Cooking:

• "¿Cómo está la entraña?" (How's the skirt steak?)
• "Falta un poquito más" (It needs a little more)
• "Ya está lista" (It's ready now)
• "¿Le ponés chimichurri?" (Are you putting chimichurri on it? - vos form)

During the Meal:

• "Está en su punto" (It's perfectly cooked)
• "El vacío está espectacular" (The flank steak is spectacular)
• "¿Querés más?" (Do you want more? - vos)
• "Ya no puedo más" (I can't eat anymore)

🇦🇷 Unwritten Asado Rules

Asado Protocol:

• Don't bother the asador: Let them work in peace
• Patience: Asado cannot be rushed
• Chimichurri mandatory: On every asado table
• Long sobremesa: Post-meal conversation is sacred

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🧉 17.4. Mate Culture

Argentina's national drink and its social protocol.

🌿 What is Mate?

Definition: Mate is an infusion of yerba mate leaves drunk from a special gourd with a bombilla (metal straw). It's much more than a drink: it's a social ritual.

Cultural Importance:

• Social activity: Shared in groups
• Daily routine: From morning to night
• Symbol of friendship: Sharing mate shows trust
• Argentine identity: National symbol

🥤 Mate Elements

THE MATE (Container):

• Mate de calabaza: Traditional gourd
• Mate de madera: Wooden mate
• Mate de vidrio: Modern glass mate
• Mate de acero: Easy-to-clean steel

THE BOMBILLA:

• Bombilla de metal: Most common
• Bombilla de plata: For special occasions
• Pico: Upper part for sipping
• Filtro: Lower filtering part

Other Elements:

• Yerba mate: The fundamental herb
• Termo: Thermos for hot water
• Azúcar: Sugar (optional, for sweet mate)

☕ How to Prepare Mate

THE PROCESS:

1. Fill the mate with yerba to 3/4
2. Control water temperature (70-80°C)
3. Insert the bombilla
4. Add water gradually
5. Cebar (serve) in rounds

Water Temperatures:

• Agua fría: Cold water (for tereré in summer)
• Agua tibia: Warm water (for beginners)
• Agua caliente: Hot water (ideal 70-80°C)
• Agua hirviendo: Boiling water (NEVER! Ruins the yerba)

👥 Mate Protocol

Social Rules:

• La ronda: Taken in order
• El cebador: Who prepares and serves
• "Gracias" means NO: When you don't want more
• Don't touch the bombilla: It's bad manners

Types of Mate:

• Mate amargo: Without sugar (traditional)
• Mate dulce: With sugar
• Mate con yuyos: With medicinal herbs
• Tereré: Cold mate (Paraguayan influence)

💬 Mate Conversations

Offering Mate:

• "¿Tomamos unos mates?" (Shall we have some mates?)
• "¿Querés mate?" (Do you want mate? - vos)
• "Yo cebo" (I'll prepare it)
• "¿Dulce o amargo?" (Sweet or bitter?)

During Mate:

• "Está buenísimo" (It's very good)
• "Está lavado" (It's washed out - no flavor)
• "Falta azúcar" (It needs sugar)
• "El agua está muy caliente" (The water is too hot)

Declining Mate:

• "Gracias" (I don't want any more - Thank you)
• "Basta por ahora" (Enough for now)
• "No tomo mate" (I don't drink mate)

🇦🇷 Mate in Buenos Aires

In Daily Life:

• At work: Mate in offices
• At university: Students with thermos
• In plazas: Mate outdoors
• At home: Family ritual

Mate and Social Classes:

• Everyone drinks mate: No social distinction
• Unifying element: Crosses all classes
• Shared identity: Unites all Argentines

Mate Vocabulary:

• Matear: To drink mate
• Matero/a: Person who drinks a lot of mate
• Mate cocido: In tea bags (more practical)
• Yerbatero: Yerba mate seller

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👩‍🍳 17.5. Explaining Argentine Recipes

How to give culinary instructions for typical dishes.

📝 Recipe Explanation Structures

To Begin:

• "Para hacer..." (To make... + noun)
• "Los ingredientes son..." (The ingredients are...)
• "Necesitás..." (You need... - vos Argentine)
• "Primero..." (First...)

Action Sequence:

• "Después..." (Then...)
• "Luego..." (Later...)
• "Mientras tanto..." (Meanwhile...)
• "Al final..." (Finally...)

Cooking Verbs:

• Freír: To fry in oil
• Hervir: To boil in water
• Cocinar: To cook (general term)
• Hornear: To bake in oven
• Asar: To grill

🥟 Empanada Recipe

Ingredients:

• "Masa para empanadas" (Empanada dough - bought ready-made)
• "Carne picada" (Ground meat - not "carne molida")
• "Cebolla" (Onion)
• "Huevo duro" (Hard-boiled egg)
• "Aceitunas" (Olives)
• "Comino" (Cumin - typical seasoning)

Preparation:

1. "Dorás la cebolla" (You brown the onion - vos Argentine)
2. "Agregás la carne" (You add the meat)
3. "Condimentás con sal y comino" (You season with salt and cumin)
4. "Dejás enfriar" (You let it cool)
5. "Ponés el relleno" (You put the filling)
6. "Cerrás la empanada" (You close the empanada)
7. "Horneás 20 minutos" (You bake for 20 minutes)

🧉 How to Prepare Mate

Instructions:

1. "Ponés yerba en el mate hasta 3/4" (You put yerba in the mate up to 3/4)
2. "Tapás y sacudís" (You cover and shake)
3. "Inclinás el mate" (You tilt the mate)
4. "Mojás con agua fría" (You wet with cold water)
5. "Metés la bombilla" (You insert the bombilla)
6. "Cebás con agua caliente" (You serve with hot water)

🥩 Milanesa Recipe

Ingredients:

• "Nalga (bifes finos)" (Top round - thin steaks)
• "Pan rallado" (Breadcrumbs)
• "Huevo" (Egg)
• "Ajo y perejil" (Garlic and parsley)

Preparation:

1. "Aplastás la carne" (You pound the meat - vos)
2. "Pasás por huevo batido" (You dip in beaten egg)
3. "Empanás con pan rallado" (You coat with breadcrumbs)
4. "Freís en aceite caliente" (You fry in hot oil)
5. "Servís con papas fritas" (You serve with french fries)

🍰 Homemade Alfajores

Ingredients:

• "Maicena" (Cornstarch)
• "Harina" (Flour)
• "Manteca" (Butter)
• "Dulce de leche" (Fundamental!)
• "Coco rallado" (Shredded coconut)

Preparation:

1. "Mezclás los ingredientes secos" (You mix the dry ingredients)
2. "Agregás la manteca" (You add the butter)
3. "Formás la masa" (You form the dough)
4. "Cortás círculos" (You cut circles)
5. "Horneás hasta que estén dorados" (You bake until golden)
6. "Rellenás con dulce de leche" (You fill with dulce de leche)
7. "Pasás por coco" (You roll in coconut)

💬 In the Kitchen

Asking for Help:

• "¿Me ayudás a cocinar?" (Can you help me cook? - vos)
• "¿Podés picar la cebolla?" (Can you chop the onion?)
• "¿Prendés el horno?" (Can you turn on the oven?)

Asking About Recipes:

• "¿Cómo se hace la empanada?" (How do you make empanadas?)
• "¿Cuál es el secreto?" (What's the secret?)
• "¿Cuánto tiempo al horno?" (How long in the oven?)

Commenting on Food:

• "Te quedó riquísimo" (It turned out delicious)
• "Está un poco salado" (It's a bit salty)
• "¿Le falta algo?" (Is it missing something?)

🇦🇷 Argentine Culinary Philosophy

Family Traditions:

• Abuela's recipes: Grandmother's recipes are the best
• Sunday asado: Family tradition
• Mate in the kitchen: While cooking
• Family secrets: Each family has their own

Typical Culinary Expressions:

• "A ojo": By eye (without measuring exactly)
• "Un poquito": A little bit (universal Argentine measure)
• "Al gusto": To taste (according to personal preference)
• "Como la abuela": Like grandmother's (highest culinary praise)