A FOOD TRADITION
Litoral Argentine Cuisine
Litoral Argentine cuisine develops along the Paraná and Uruguay river systems and across the northeastern provinces, including Corrientes, Entre Rios, Misiones, Santa Fe and Chaco. Guarani-related foodways, Iberian settlement and river commerce shape a cuisine centered on mandioca, maize, beans, freshwater fish, citrus, herbs and yerba mate. Fish may be grilled, baked or cooked in stews, while cassava and corn are turned into breads, cakes and dumplings. Representative examples include grilled surubi, chipá and mbeyu, with sopa paraguaya and related preparations showing strong cross-border continuities. The region is best understood as part of a shared South American cultural zone.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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