Argentine food can be described as a cultural blending of Italian and Spanish food.
Argentine cuisine may be described as a cultural blending of Mediterranean influences (such as those created by Italian and Spanish populations) within the wide scope of livestock and agricultural products that are abundant in the country. Argentine annual consumption of beef has averaged 100_kg (220_lbs) per capita, approaching 180_kg (396_lbs) per capita during the 19th century; consumption averaged 67.7_kg (149_lbs) in 2007. Beyond asado (the Argentine barbecue), no other dish more genuinely matches the national identity. Nevertheless, the country's vast area, and its cultural diversity, have led to a local cuisine of various dishes. Argentinian people have a reputation for their love of eating. Social gatherings are commonly centered around sharing a meal. Invitations to have dinner at home is generally viewed as a symbol of friendship, warmth, and integration.
Contributions by J3ff, Marianocecowski, and Jmabel.