For Argentines rituals are unique moments that make up excuses for the meeting and are maintained constantly renewed over generations not let them perish. The food is a ritual in our country and Sunday roasts are comparable only football when we try to understand why a classic became so endearing.
Why in Argentina the roast is one of the most popular foods? The truth is that, like any ritual, it is not at all easy to obtain in its origins, as the force is transfigured shared moment of their first forms to become, mostly on a well-established custom. However, it is well known that Argentina is, first, a producer of beef since ancient times, and perhaps this explains in part their culinary tastes.
The Gauchos there in the early twentieth century and were in the habit of tasting delicious roast ” the cross ” , a well rural roasts consisting of meat hanging on a locked iron spit on the ground, around a campfire to firewood , requiring several hours of patience and dedication . In the long voyages that these characters of history Argentina undertook through the countryside , often caught by hunger should stop, catch a cow and cook it in this way turned out to be , of course , the more delicious for it.
The Indians who inhabited these lands before the arrival of Europeans ate mostly vegetables like pumpkins , melons and sweet potatoes in height. The Spanish , meanwhile , brought an entire culinary heritage that included, among other things , pasta . We can say that the roast itself is the product , somehow, of the fusion of these two cultures that has its image in the gaucho representative that we talked about a moment ago.
In our day , the roast is much more than a typical meal . It is rather the excuse for meeting families and friends every Sunday at noon , when life makes a break and all enjoy a meal in style, no matter too social classes or gender differences , profession or place of residence. In many parts of the country on Sunday are hundreds of people, at the same time reveling in the food of the gods which already has many variations according to the different trends that were influencing dining .
Roast with leather, lamb roast cross chulengo roast ( a kind of grate ) , roasted album …what a party for the palate ! Even today there is a very particular variant aimed to satisfy the tastes of those who do not eat meat : vegetarian roast , which usually tends to be on par with the meat .
It is said that a good roast should always be done outdoors and prepared with firewood, but eventually Patagonian regions adopted this practice , they knew to perfection how to put a spin so that strong winds snatched away food not half way. Thus arose the roasted in clay ovens in indoor grills and embers from fireplaces .
Anyway, the multiplicity of forms and techniques is increasing but there is one thing that remains immutable : the opportunity to meet with those we love most about one of the most delicious meals in the country. And how much better if you will be accompanied by a good wine!
