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Picada (Rioplatense cuisine)

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(Redirected from Picada (Argentine cuisine)) Hors d'oeuvre from Argentine cuisine
Picada
A typical picada from Córdoba served with Argentine wine
Place of originArgentina and Uruguay
Main ingredientsCheeses, breads, cured meats, fermented sausages, snack foods, potato chips, nuts, pâté, pickled foods

A picada (pronounced [piˈkaða]; from picar, "to nibble at") is a typical dish of Argentine and Uruguayan cuisine usually served as a starter, although sometimes as a main course. Related to the Italian antipasto and the Spanish tapas brought by massive immigration, it consists of a serving of savory snack and finger foods.

A characteristic picada includes cheeses, cured meats, fermented sausages, olives and peanuts, although this varies depending on the country and who prepares it. One of the most popular dishes in the Rio de la Plata cuisine, picadas are a social event that involves gathering with family or friends.

History

A typical picada.

The origin of the picada is controversial. It is considered a culinary heritage of the massive Spanish and Italian immigration to the Río de la Plata region —encompassing both Argentina and Uruguay—, introducing the tradition of tapas and antipasto, respectively.

Some consider the picada to be the successor to the previous concept of "copetín". In 1940s Buenos Aires' restaurants, a copetín was a tapas-inspired started served in a metal "triolet" plate, that included olives, potato chips, peanuts and palitos salados (flour-based snack sticks).

Although it was traditionally served as a starter, in recent years the picada has gained popularity as a main dish.

In Uruguay, picadas made with different ingredients are served in restaurants, mainly in the traditional and oldest bars in Montevideo. Picada is also widely consumed at family gatherings on Christmas Eve.

See also

References

  1. "picar (COMER)". Cambridge Dictionary (in English and Spanish). Retrieved June 3, 2021.
  2. "En defensa del picoteo: consejos para rescatar a la picada, una tradición gastronómica". El Observador Uruguay (in Spanish). Retrieved 2024-12-27.
  3. Manzoni, Carlos (May 20, 2012). "La picada en la Argentina es más nacional que nunca". La Nación (in Spanish). Retrieved June 3, 2021.
  4. "Una picada veraniega". Gastronomia, Montevideo Portal (in Spanish). Retrieved 2024-12-27.
  5. Reich, Rodolfo (October 23, 2019). "Picadas: tres opciones para una pasión argentina". La Nación. Retrieved June 3, 2021.
  6. "La picada argentina, el favorito de la gastronomía regional". Crónica (in Spanish). April 25, 2021. Retrieved June 3, 2021.
  7. "En defensa del picoteo: consejos para rescatar a la picada, una tradición gastronómica". El Observador (in Spanish). Retrieved 2024-12-27.
  8. "Consejos y recetas para una picada saludable". EL PAIS. 2019-11-15. Retrieved 2024-12-27.
  9. Deasey, Kristin (May 14, 2017). "A Brief History of the Picada in Argentina". The Culture Trip.
  10. ^ Kiehr, Mariana (February 26, 2016). "La clásica picada". La Nueva Provincia (in Spanish). Retrieved June 2, 2021.
  11. "La tradición de la picada en Uruguay y la nueva ola gastronómica que busca 'no sacar nada de un paquete'". Teledoce.com (in Spanish). 2022-11-17. Retrieved 2024-12-27.
  12. ^ "La picada, ingrediente del menú nacional". Clarín (in Spanish). October 8, 2018. Retrieved June 3, 2021.
  13. Serrano, Larisa (April 9, 2021). "Picadas. El ABC para que salga perfecta como entrada o plato principal". La Nación (in Spanish). Retrieved June 3, 2021.
  14. "Revista Raices". www.raicesuruguay.com. Retrieved 2024-12-27.
  15. "¿Cuáles son las comidas típicas de los uruguayos en Navidad?". www.carasycaretas.com.uy (in European Spanish). 2024-12-24. Retrieved 2024-12-27.

External links

  • Media related to Picada at Wikimedia Commons


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