TYPICAL FOODS OF TUCUMÁN: THE 5 MOST POPULAR DISHES - CULTURE VOCABULARY - 2024

The typical foods of Tucumán have indigenous and Spanish roots, fruit of the historical evolution of Argentina. Therefore, there is the combination of ingredients and traditional elements with others introduced during the Spanish occupation.

The gastronomy of Tucumán is diverse and rich in nuances, offering some very typical and recognizable dishes.

The state of Tucumán is located northwest of Buenos Aires. Many of the foods that can be found there are variants of characteristic dishes common to all of Argentina, such as meat roasts or empanadas.

However, there are also other dishes that characterize and distinguish the region, such as llama meat or tamales.

The 5 main typical dishes of Tucumán

1- The empanadas

Empanadas are one of the most widespread gastronomic delicacies in Argentine cuisine.

In Tucumán, how could it be otherwise, they also occupy an important place at the table. They are generally served as entrances.

The Spanish name empanada is associated with a large round or rectangular filled dough.

However, Argentine empanadas are more like what Spanish gastronomy calls empanadillas: small doughs of flour and oil filled with well-cut meat, boiled egg and onion.

They can be roasted in an oven or fried in oil, in which case the texture will be crunchier but also greasier.

2- The tucuman tamales

Tamales are one of the most typical dishes in all of Latin America. There are dozens of variants in terms of ingredients and preparation method, depending on the country.

In Tucumán, tamales are made with corn flour and anco-type squash. The filling of the tamale is made up of beef or chicken, olives, raisins, eggs and different seasonings to taste to flavor the whole.

All this is covered with the corn leaf and tied with strips of the leaves themselves.

3- Don Atilio or llama stew

Don Atilio stew is one of the most characteristic dishes of Tucumán, prepared with llama meat.

Consumed especially in the cold winters of this inland state, it is a delicacy that evokes the lentils with meat and chorizo ​​typical of Spanish gastronomy.

In fact, for its elaboration this legume is used together with olive oil, carrot, onion, dried parsley and a demi-glace sauce based on meat broth and wine.

All of this accompanies the llama meat, very present in the gastronomy of Tucumán.

4- The quesillo of Tucumán

The tucuman cheese has been recognized several times as one of the 20 best known and most tasty in the world.

It is a fresh cheese with a great flavor and very characteristic texture, produced in the region since the Spanish colonial era.

It is only found in Tucumán and in some areas of the border regions, such as Salta, Jujuy and Catamarca.

It can be served like any other cheese, to be eaten as an appetizer or starter, or as an ingredient in more elaborate cheese-based dishes.

5- The locro

Locro is a characteristic dish of Andean cuisine. That is why it is present not only in Argentina but also in Ecuador, Colombia, Peru, Bolivia and Ecuador.

Its presence in Argentina is due to the expansion of its consumption from the northwest of the country. It is an example of the European influence on South American cuisine.

For the elaboration of tucumano, corn and white beans (white beans) are combined, along with pumpkin, legs, tripe and pork sausage, and marucha (Argentine beef).

All the ingredients are cooked well, resulting in a stew or stew with an intense flavor.

References

1. The Food in Tucumán in A taste of the world, by atasteoftheworld.wordpress.com
2. Tucuman's Flavors oen Argentina World Friendly, from Argentina.travel
3. Beef Empanadas Tucuman Style in Ready and Served, from listedyservido.com
4. Tamales fron Tucuman, Argentina at Try2cook.com, from try2cook.com
5. Gastronomy-Tucumán Food, from tucuman-ar.com