section_path: Culture/Cuisine
section_name: Cuisine
paragraph_text: Cuisine
  
  Besides many of the pasta, sausage and dessert dishes common to continental Europe, Argentines enjoy a wide variety of Indigenous and Criollo creations, including empanadas (a small stuffed pastry), locro (a mixture of corn, beans, meat, bacon, onion, and gourd), humita and mate. In various localities of Argentina, this dish is consumed as a beefmelt.
  
  The country has the highest consumption of red meat in the world, traditionally prepared as asado, the Argentine barbecue. It is made with various types of meats, often including chorizo, sweetbread, chitterlings, and blood sausage.
  
  Common desserts include facturas (Viennese-style pastry), cakes and pancakes filled with dulce de leche (a sort of milk caramel jam), alfajores (shortbread cookies sandwiched together with chocolate, dulce de leche or a fruit paste), and tortas fritas (fried cakes)
  
  Argentine wine, one of the world's finest, is an integral part of the local menu. Malbec, Torrontés, Cabernet Sauvignon, Syrah and Chardonnay are some of the most sought-after varieties.