Most food in Argentina comes from somewhere else, at least in its earliest forms. Like wheat. Sure, there’s asado, an ubiquitous dish on Argentinian menus that is mostly a mound of barbequed meat.  But in Argentina, the mishmash of culinary traditions that exists today reflects a long history of immigrants who left very little of anything that can be called truly Argentinian. The view that the Argentinian national cuisine is actually a mix of British, Italian, and French food can be galling Read more [...]