Picada de carne
Grilled meat platter, often shared.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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The 'picada' tradition in Argentina likely stems from a combination of European immigrant influences, particularly Spanish and Italian, who brought with them the concept of shared plates and appetizers. Gaucho culture, with its emphasis on meat consumption and communal eating, also played a significant role in shaping the picada into its current form.
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Picada de Carne is deeply embedded in Argentine social culture, symbolizing sharing, friendship, and relaxation. It's a common way to start a meal or enjoy a casual gathering with friends and family.
Social Gathering
Picada is almost always enjoyed in a social setting, fostering conversation and connection. It's a way to unwind and share a meal without the formality of a traditional dinner.
Pre-Asado Tradition
It often serves as an appetizer or 'entrada' before a larger asado (barbecue). It's a way to keep guests happy while the main course is being prepared.
Regional Variations
While the core components remain similar, regional variations exist. Some areas might include specific types of cheese, olives, or regional specialties.
Sunday ritual
Picadas are often enjoyed on sundays, when families and friends gather. Accompanied with a drink, such as fernet, this becomes a common ritual.
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Picada de Carne offers a rich and savory flavor profile dominated by grilled meats, seasoned with simple yet effective spices. It is salty, smoky, and often tangy depending on the accompaniments.
The dominant flavor is undeniably the grilled meat. Cuts like beef (especially skirt steak, short ribs, and chorizo), chicken, and sometimes pork are seasoned with salt, pepper, and perhaps a touch of chimichurri. The grilling process imparts a smoky char that enhances the natural flavors of the meat. The accompaniments, such as crusty bread, salsa criolla (a tomato and onion relish), and various sauces, provide contrasting textures and flavors, adding acidity, sweetness, and heat to the overall experience.
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Meat Selection
Choose high-quality cuts of meat for the best flavor and texture. Look for well-marbled beef and fresh chorizo.
Proper Grilling
Don't overcook the meat. Aim for a slightly charred exterior and a juicy interior. Use indirect heat for thicker cuts.
Accompaniments
Offer a variety of accompaniments to suit different tastes. Consider crusty bread, chimichurri, salsa criolla, provolone cheese, olives, and pickled vegetables.
Presentation
Arrange the ingredients attractively on a wooden board or platter. This makes the picada visually appealing and inviting.
Freshness
Serve the picada immediately after grilling the meat to ensure optimal flavor and temperature.
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