A Feliz Navidad in Argentina
Unlike many other countries, the festive season in Argentina isn’t marked by snow, heavy winter coats or thick, knitted jumpers. Christmas takes place at the beginning of summer, where the mercury can reach upwards of 30℃ and many Argentinians are wearing t-shirts, shorts and flip flops… apart from Papá Noel. Despite the golden sun and scorching heat, it’s not uncommon to find someone’s poor abuelo (granddad) dressed in full-length, red velvet attire!
The true festivities begin on Christmas Eve, where many Argentinians take advantage of the warm weather by having a big asado with friends and family. Typically starting in the evening and stretching past midnight, the Christmas asado is more like a festive feast, where the phrase ‘the more, the merrier’ applies to both people and food; featuring grilled meats, sweet treats and a vast selection of starters and snacks, it’s the perfect place for a big family reunion.
Prepared by the asador (who may opt to wear a Santa hat), delicious, tender cuts of meat, such as beef, are barbecued, served alongside tasty picada (cold cuts of meat and cheese), creamy, grilled provoleta cheese and mouthwatering, crisp empanadas. Other side dishes include a variety of flavoursome sauces (such as chimichurri), slices of fresh, soft bread, seasoned salads and verduras asadas (grilled vegetables). Many enjoy their meals with a few glasses of sidra, a sparkling, refreshing and somewhat sweet cider; served chilled, it is considered the ideal refreshment for those in the summer heat.
Every Argentinian knows not to eat too much before dessert, despite the huge spread of delicious food on offer. A highly-anticipated and much-loved part of the Christmas meal, the dessert typically consists of sweets like candied almonds, boxes of chocolates, turrónes and pan dulce (panettone). Many desserts enjoyed at Christmas have Italian and Spanish roots, owing to how European immigrants have influenced Argentinian cuisine and culture.
Turrón is a sweet nougat reserved especially for the festive season. Made from honey, sugar and egg whites, sometimes with the addition of flaked, roasted almonds, the nougat was introduced to Argentinian cuisine by early Spanish immigrants. The original origin of the delicacy remains uncertain, with very similar sweets found in ancient Rome (where it was called ‘cupeto’) and Islamic Spain (where it was called ‘turun’). In Argentina, not everyone chooses to add roasted almonds- some prefer chocolate pralines, frutas secas (dried fruits) and sometimes even liquor!
Light, fluffy and sweet, pan dulce is the Argentinian take on Italy’s famed panettone. Dough is seasoned with orange blossom water, providing a subtle, flowery taste, and sprinkled with candied lemon and orange peel referred to as abrillantada (from the word abrillantar, meaning ‘to shine’) due to their jewel-like appearance.
As the clock strikes midnight and the church bells ring out, crackling sparkles of fireworks begin to light up the night sky.
As Argentina is a predominantly Roman Catholic country, some people choose to attend la misa de gallo (midnight mass), passing many illuminated pesebre (nativity scene) decorations in town squares and on streets during their journey to church. Pesebres are much larger than typical nativity scenes and contain amazing levels of detail, often depicting an entire village of people surrounding the birthplace of Jesus.
For those with excited children, midnight is a very different experience. At the stroke of midnight, children rush to unwrap gifts Papá Noel has left under the family christmas tree.
In Argentina, Christmas Eve (especially the night) is, perhaps, more important than Christmas day itself and the celebratory atmosphere is comparable to New Year’s Eve; some Argentinians can even party until dawn, meaning Christmas day is sometimes spent mostly asleep!
From all of us at Baqueano, we wish you and your loved ones a very blessed and joyful Christmas season!
