History of Argentine cuisine

Several Indigenous peoples lived in Argentina long before the European colonizers arrived. Indigenous peoples inhabiting the territory that is now the Argentine Northwest were farmers who grew squash, melons, and sweet potatoes. Throughout the 19th century, millions of immigrants arrived to Argentina. Most were from Italy and Spain. The Italians introduced pizza, as well as many pasta dishes, including spaghetti and lasagna. Gonzaga's unabashed focus on traditional Argentine cooking (specifically, that of the gauchos and the rural working class) is credited with popularizing asado in Buenos Aires and among the Argentine upper classes, who until then disdained Argentine traditions and instead favored French cuisine. In particular, the use of achuras such as chorizo and chitterlings, and the steps for preparing the asado, are credited to Gonzaga's recipes in El cocinero práctico. Gonzaga's popularity was eventually overshadowed by another famous Argentine cookbook writer, Doña Petrona, who would go on to revolutionize the field by becoming Argentina's first television chef. ==References==