Argentina is a country of immigrants, and its criollo (creole) entertaining style draws on the world community. From Spain, France, and Italy as well as Germany, Britain and eastern Europe, recipes affectionately passed down for generations spell family and tradition. Imaginative experiments bring centuries of history to a single dish. With Pampas grasslands nurturing the world's finest beef, and rivers and Atlantic coastline offering fine fish and shellfish, Argentine cooking celebrates riches of both land and sea.

Not surprisingly, Argentine foods show strong European influences. Breads are similar to Italian or French loaves rather than tortillas, and flavorful, hearty seasonings are preferred to those that are spicy and hot. The most famous sauce is chimichurri, a cross between Mexican salsa and Italian vinaigrette, used as both sauce and marinade, and passed at the table to season grilled meats. Every cook has a preferred variation, ranging from mild to wildly garlicky to hot.

Potatoes and pasta have cherished places in Argentinean cuisine, and the techniques of barbecue, roasting, and deep frying are preferred. Tomatoes, onions and green peppers are flavor standards, while parsley, fresh oregano, paprika, thyme and bay leaves add depth. Capitalizing on vast cattle resources, cooks use beef and veal drippings as well as vegetable oil for baked goods and frying. Olive oil is popular for its distinctive flavor, as are cream, pancetta and Parmesan cheese for Italian-influenced dishes.

No discussion of Argentine foods can be complete without an appreciation of the finest beef and lamb, grown on the billowing grasslands of the Pampas by gauchos, those acknowledged masters of cattle breeding and management. The mestizo descendants of indigenous people and early European immigrants, the leather-clad gauchos are international symbols of Argentina, with their bolas (stones joined by rope -- thrown with great accuracy) and their legendary payada ballads celebrating hunting and fighting. Traditionally viewed as rustic and somewhat dangerous, they are also cherished as embodiments of the true criollo personality -- proud, tough and individualistic.

The gauchos' realm is an unbroken expanse of prairie that stretches to the horizon. Traditionally divided into seigneurial estates called estancias, this expanse gives the herds of cattle and sheep that graze the "green and immeasurable ocean" of prairie more space to roam than North American counterparts. Their meat therefore has more texture and can even be a bit chewy, but the depth of flavor in the grass-fed meat makes it infinitely delicious. Gourmets claim to be able to taste flavor differences between breeds, and the finest restaurants, realizing that no single animal can offer the finest cut in every category, compete for the best cuts of beef from various suppliers.

Grilling a la parilla over a bank of hot coals in a traditional churrasco (barbecue) is the most popular preparation for beef steaks and ribs. Prized organ meats like kidneys, sweetbreads, tripe and liver are also prepared with savory marinades and grilled, sauteed or made into hearty soups and stews. Braised mixtures of meats and vegetables, and occasionally dried fruits, are popular. The classic locro stew uses pork, beef and corn as well as tomatoes and winter squash, and in its more elegant form may be served in a pumpkin.

Besides beef in every form, the dish for which Argentine cuisine is famous -- a standard among housewives and celebrated chefs alike -- is the delicious empanada, a savory meat turnover served with chimichurri sauce. A thin but sturdy pastry encases chopped beef steak, green olives, onions and hard-cooked eggs seasoned with fresh oregano and green onions. The result can be baked or deep fried. Juicy, flavorful empanadas are a source of great pride and a powerful temptation to guests at party time.

Atlantic fish and shellfish, particularly salmon and the delicious white-fleshed chernia, are also grilled on the churrasco. Prawns and large trout may be prepared Spanish style with lots of garlic and olive oil, French style with cream and white wine, or Italian style with plenty of herbs, depending on the nationality of the cook's parents or grandparents.

Argentine desserts like the popular dulce de leche, a caramelized milk and sugar concoction used for fillings and puddings, resemble their Spanish cousins. They are sweet and characterized more by texture (sponge cake, custard, coconut ice cream, filled cookies, etc) than strong flavors. Light suggestions of vanilla, honey, almonds and walnuts are popular inspirations for dessert, and often pair well with flowery Torrontes wines.

If you would like to prepare some of these Argentine dishes yourself, we have provided a selection of recipes.