The merienda is the equivalent of the traditional English ‘tea’ of Argentina, only in the case of Argentina, it is something to fill in those long, hungry hours before the evening meal is served at nine or ten in the evening.
Some typical meriendas are:
- a ‘Picada’, (translates as ‘chopped’), that usually consists of cold cuts, olives, cheese and hard-boiled eggs, or some variation thereof. The first Picada we had was in Buenos Aires, definitely ‘chopped’ and not overly impressive.
- ‘Empanadas’, pastries stuffed with cheese, meat, fish or greens. There are also sweet empanadas.
This menu offers all kinds of Empanadas which one can order ‘al horno’ (baked) or ‘fritas’ (fried). Empanadas go well with a good vino tinto from Argentina.
- ‘matambre’ and salad. The matambre is usually some form of meat ‘enrollado‘, usually beef rolled with vegetables or eggs, and served in colourful slices. The word matambre is a combination of two words: ‘mata‘ (kill) + hambre (hunger).
- a ‘parillada’, the traditional barbeque of meat, meat and meat, slow-cooked and seasoned with lime and salt. This is a rather heavy choice for a merienda.
If you notice on the top menu they offer the smaller ‘Cabrito con papas fritas’, young goat grilled parrillada-style served with french fries, a speciality of Northwest Argentina.
More about our trip to Argentina.