Christmas & New Year’s Eve Food in Argentina

A visitor to this site recently asked for a list of various Argentinean dishes in order to plan a themed New Year’s dinner. Since we are currently doing our own planning for the upcoming holidays, I decided to send a list of what various friends and family have been serving over the years for Christmas and New Year’s. That being said, do not take this as a 100% traditional list. Everyone has their own traditions based on generations and regions. If anyone wants to add anything or yell at me for including something, fire away.

Ensalada Rusa (Russian salad) – Small pieces of potatoes, carrots, and peas dressed with mayonnaise.

Ensalada De Papas (potato salad) – Many different versions. May be chopped boiled potatoes and chopped hard boiled eggs dressed with mayonnaise or chopped boiled potatoes with parsley, garlic, and a little olive oil, for example.

Fiambre Alemán – Small tower of crepes with one ingredient between each layer. Each crepe is smeared lightly with mayo. Filling includes sandwich-style slices of ham(cured,cooked or raw) and cheese, lettuce, tomato, roasted red peppers, hardboiled egg. Some versions may include chopped olives and salami. The top outer layer is typically smeared with mayo and topped with a mixture of chopped hard boiled eggs, chopped black or green olives, and strips of roasted red pepper.

Vitel Tonne (vitello tonnato) - Slices of simmered eye of round, anchovy mayonnaise sauce, capers, and tuna. Served cold.

Lechón Asado (roasted suckling pig) – Sliced or chopped into serving size pieces. Served hot or cold.

Humita* – Corn in a cheesy white sauce including onions, tomatoes, and red peppers. *This is just one version of humita. For example, in northern regions of Argentina a popular version of humita is cooked in a corn husk without the white sauce but may contain cheese.

Escabeche De Calamares (marinated squid) – Squid rings or tentacles dressed with oil, vinegar, garlic, and parsley.

Asado/Asado Al Horno (grilled or oven roasted meats) – May be served along with a creamy cheese sauce or sweet-and-sour sauce containing fruits. Lamb is very popular in certain regions.

Pollo/Pavo A La Parrilla/Al Horno (oven-roasted or grilled chicken/turkey) – Typically seasoned with salt and lemon juice.

Peceto Relleno or Colita De Cuadril Rellena (stuffed eye of round or tri-tip) – Various fillings that may include ham, cheese, spinach, chorizo colorado(Spanish-style), bacon, dried plums, roasted red peppers, etc. Grilled or oven roasted. May include various sauces (see Asado above).

Matambre Arrollado (rolled stuffed thin flank) – Filling may include such ingredients as boiled carrots, hard boiled eggs, spinach, milk-soaked bread, olives, roasted red peppers, cheese, bacon, ham, etc. Grilled, oven roasted, or simmered in milk.

Pollo Arrollado (boneless chicken stuffed and rolled) - Similar to matambre arrollado above but with boneless whole chicken or with breast meat. Grilled, roasted, or simmered.

Budin/Soufflé (pudding/soufflé) – Savory puddings or soufflés with ingredients such as corn, leeks, or spinach.

Melon Con Jamon Crudo/Palmitos Con Jamon Crudo (prosciutto or cured raw ham with melon or hearts of palm) – Either the ham is wrapped around chunks of melon or hearts of palm, or they are stacked to eat with a toothpick

Copa De Camarones/Centolla (shrimp or king crab salad served in a cup) – Shrimp/crab salad dressed with either mayonnaise, cream, cream cheese, or salsa golf(imagine mayonnaise mixed with a little bit of tomato sauce/paste or ketchup)

Ensalada Waldorf (Waldorf salad) – Salad of apples, celery, and nuts dressed with mayonnaise and/or cream along with a touch of lemon juice.

Pionono Arrollado – Very thin rectangular yellow sponge cake rolled up into a log form filled with ingredients such as ham, lettuce, cheese, tomato, mayo, olives, tuna, chicken, roasted red peppers, etc.

Tomates Rellenos (stuffed tomatoes) – Hollowed out tomatoes with or without skin typically stuffed with a tuna or rice mixture. The tomatoes may be baked or served raw with their respective fillings.

Lengua A La Vinagreta (Beef tongue in vinaigrette) – Thin slices of cooked beef tongue in a vinaigrette of oil, vinegar, garlic, and parsley.

Note: Sweets & drinks to follow….

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12 Comment(s)

  1. I didn´t see Pan Dulce on the list with either champagne or sidra for toasting.

    Frank Almeida | Dec 16, 2008 | Reply

  2. I left that out on purpose because I knew you would soon come along and start spamming your panettone!

    Nah, I was saving that for another post with the pound cakes, nuts, turrones, and other stuff. I’ll update the post to point that out.

    Asado Argentina | Dec 16, 2008 | Reply

  3. Milanesa c/Pure de Papas (o Papas Fritas)

    and my grandmother always made Tuna stuffed tomatos on Christmas Eve for some reason!

    amancay | Dec 17, 2008 | Reply

  4. Ah stuffed tomatoes. My mother-in-law makes them but I usually pass because I can’t stand canned tuna. I knew I was missing something that I’ve seen before.

    I’ll update the list thanks!

    Asado Argentina | Dec 18, 2008 | Reply

  5. sounds amazing! Happy holidays to you!

    Jo | Dec 20, 2008 | Reply

  6. Humita’s original version is the one you mention belonging to the North of Argentina. It was a usual aborigin meal, just containing corn and some spice. With the introduction of cheese it took its current form.
    Milanesa con papas fritas is not a Christmas or New Year’s meal, despite I like it a lot! If someone offers you this in such a special opportunity, it can be intended as an offense. (I’m sorry, Amancay.) You can compare it with a burger. It’s the kind of fast-food you can eask in every restaurant. (OK, you’ve lived years enough in Argentina. I don’t know why I tell you all this…)

    Raúl C. | Jan 26, 2009 | Reply

  7. Thanks for the input Raul!

    Asado Argentina | Jan 27, 2009 | Reply

  8. The “salsa golf” is made of mayonese, ketchup teaspoon vinegar, tablespoon creme fresh and… 1 teaspoon of cognac (and just then it’s the real salsa golf!!)

    miryam | Apr 12, 2009 | Reply

  9. you guys are wack

    michelle | Dec 3, 2009 | Reply

  10. I can still smell the suckling pig roasting outside all day long for Christmas eve. At home is has always been a MUST HAVE.My mom would also spend hours in the kitchen making turkey with a mustard sauce.
    When I came to live to USA and went back to Buenos Aires for Christmas with my American husband, he was delighted! He loves suckling pig!
    For dessert, we bought a lot of ice cream and my sister and I would make a huge fruit slad. By the time for the toast, we would have PAN DULCE CASERO (home made panettone) and nuts.

    Sill | Mar 15, 2010 | Reply

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    Willis29Esmeralda | May 7, 2010 | Reply

  12. Hi. I am from New zealand i love sucking dicks byee

    kaykay | Sep 16, 2013 | Reply

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