Francis Mallmann is an Argentine International Celebrity Chef, Author and Restaurateur









Beef is considered to be the national dish of Argentina.  With huge cattle ranches, the country is a major producer of meat, and Argentinians are the biggest consumers of red meat in the world. As the cattle are grass-fed, the beef tastes better than beef from grain-fed cattle, and is easier to digest. The Argentinian cowboy, or gaucho, is a world-recognized symbol of Argentine individualism. 


Beef is prepared in numerous ways.  A parrillada is a mixed grill of many cuts of beef.  Grilled steak is called a churrasco, beef that is dipped in eggs and crumbs, then fried is a milanesa; carbonada is a stew consisting of meat, potatoes, sweet potatoes and chunks of corn on the cob.  Other national dishes include empanadas, a turnover stuffed with a variety of such items as spinach, cheese, mushrooms, beef, chicken or seafood; and tartas, similar to quiches, made of tomatoes, mozzarella, ham, pumpkin or zucchini.


Argentine asado, or barbecue, is a traditional ritual that is central to gatherings of families and friends.  In addition to beef, an asado can include sausages, mollejas (thymus glands), pork and chicken.  While grilling in other countries can be done over a gas grill or with store-bought charcoal, in Argentina grilling is done over an open flame.  Fire is considered to be an important part of national identity, based on gaucho, indigenous and immigrant cooking.  The return to wood-fired cooking has been led by Argentina’s most famous chef, Francis Mallman.  While Argentinian cooking has encompassed food from Italy, Spain and France, through his restaurants Mallman has encouraged a return to the traditional way of Argentinian cooking.




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