Almost without realizing it, they became part of our daily lives. At the beginning, they were exotic dishes, which only appeared on menus of specific places dedicated to that food. But as they found more and more followers, they began to permeate the taste of the Argentines. Today there are many restaurants that offer hummus between your entrees, cous cous spicy as a garnish or desserts made with coconut milk, among other flavors that have conquered the local palate. Below, the additions of recent times that are already playing first in our gastronomy.
Starters and savory dishes
The appetizers are one of the points where the new flavors have had the greatest penetration. Perhaps due to the rise of the “small plates” format, a proposal that allows you to try different options and share them among diners, this instance of food is one of those that has innovated the most in recent years. This is how you notice it Toti Quesadachef and host of “Argentine Gastronomic Adventure”: “The foods that work the most are simple in their ingredients and perhaps not as spicy or spicy. They are dishes, ideas or flavors to share and mix with others. Today a large plate that fills only one person does not come out as much as many in the center of the table.”
The already mentioned hummus, for example, is a new classic. From Kyros, a leader in this product, believe that this popularity is due to the growth of a healthy lifestyle and more conscious eating. The hummus is vegan, gluten-free and can even be kosher. “It is a versatile product, it can be adapted to any of the four meals, either as another ingredient in a snack or as a dressing. And the variety of flavors plays an important role; You could say that for every person there is a hummus,” explains Diego Haddad, CEO of DeliDips, the company that created Kyros. Among his creations, in addition to the classic recipe, versions with olive oil, paprika, lentils, black beans, and chickpeas and peas stand out. They have just added the smoked garlic one and are working on the beet one.
Another great addition to the local market has been arepas. Brought by Venezuelan immigration, today it is not only possible to find them on different menus and even for delivery, the special flour with which they are made is also for sale (and there are even local brands that have launched their own, such as Morixe). How to eat them? This type of flat pancake that is grilled, fried or baked can be eaten open with different fillings or used as a base to top with the desired ingredients. And it can also be used as an accompaniment to other dishes, like bread.
Shawarma, native to the Middle East, is also an increasingly common preparation. It is made by cutting thin slices of meat, cooked on a vertical spit. And although it was originally lamb, over time it also spread to chicken, turkey or beef, as seen in the different establishments that are increasingly seen in the city.
Reasons for success
And why is it that certain foods manage to insert themselves into the local taste and others do not? According to Alejandro Agostinelli, owner partner of San Giorgio, a company recognized for its gourmet products, the Argentine palate has a special appreciation for sweet and salty foods, abundant in fats, from meats to flour-rich garnishes. Therefore, for them, the challenge is to open new paths based on these premises. “Innovation appears by introducing subtle changes in certain sensory stimuli that run the axis. The extreme jump, the rupture without maceration, is rare,” he describes. In that sense, it took San Giorgio years to incorporate truffle flavors, through Italian oils, or the authentic balsamic vinegar of Modena. And the same thing happened with cous cous, a food native to North Africa, established in Europe, which today is a staple far beyond specialized restaurants.
Why did the connection finally happen? Because of the cultural matrix. “Our gastronomy found inspiration in recipes that evoke nostalgia, traditions, family stories and affections transmitted over time. Any creative break arises from the Italian and Spanish influence,” describes Agostinelli. An example of this is squid ink, imported from Spain which, with durum wheat, gives rise to the famous black pasta. “15 years ago, with a touch of truffle oil, that dish marked a before and after.”
The gastronomic critic Pietro Sorba points out that today the dishes are added, above all, from the presence of numerous communities (such as Peruvians, Koreans, Chinese, Colombians, Venezuelans) or from the presence of restaurants located in the gastronomic poles that provide them. to know “The Argentine palate is more flexible and willing to accept challenges. The rejection of spicy food is not so strict. Distrust towards fish and raw fish is beginning to subside. And if new foods and recipes are similar to those that traditionally please, of course they ‘come in’ more easily,” he analyzes.
More added
Based on what he sees on the gourmet scene, Sorba adds to the list ingredients such as avocado, cilantro, lime, hot pepper sauce, soy sauce, carnaroli and basmati rice, and dishes such as falafels, tacos and ceviche. “The currents that were growing most strongly were Colombian, Venezuelan, Peruvian and Korean,” he details.
From San Giorgio they add that interest and acceptance in Asian cuisine has grown, with Chinese, Japanese, Thai and Vietnamese cuisines at the forefront. “Dishes such as sushi, ramen, pad Thai and curries are increasingly popular and part of the culinary offering in restaurants,” they maintain. Arab, Turkish and Israeli cuisine follows a similar path, with emblematic dishes such as the aforementioned hummus, shawarma and falafels, but also kebabs and mezze. “They are no longer just found in ethnic shelters. This growing acceptance of intensity enriches our culinary diversity and reflects the openness of Argentine society to explore and enjoy a wide range of flavors and textures,” says Agostinelli.
Quesada agrees: “There is a revaluation of sushi and ramen. Sushi started here more linked to American culture, with a lot of cream cheese and condiments, and today there is a more cult search. With simpler and higher quality ingredients.”
The list can continue with some more specific flavors: goulash (the spicy Hungarian dish that has long since penetrated the kitchen of mountain refuges), coconut milk (present in many desserts and also in different curries) and tequeños (cheese sticks fried breading that we also owe to Venezuelan culture). And we could continue. Because cuisine is not only culture, but it is alive and develops with each new trend, current or chef that inspires and challenges it. Not in vain has even a new flavor been coined: “umami”, subtle but with a long-lasting taste that is difficult to describe, which has been added to the classic sweet, sour, bitter and salty tastes.
With a public increasingly open to new things, the Argentine palate embraces differences and grows from them. The only thing that is not allowed is to refuse to try.
Image gallery
