Tesi Johnson , Gleaner Writer

Mataambre Arrollado is a dish made of beef stuffed with green vegetables and hard-boiled eggs, then sliced and served with tossed salad.

On Christmas Eve they feast. On Christmas Day they feast and on New Year's Day they feast some more!

Christmas in Argentina is a very important season of celebration, and celebration requires lots of good food. The family gathers on Christmas Eve as well as on Christmas Day to partake of a selection of traditional Argentinian dishes, many whose recipes are steeped in their Spanish and Italian heritage. "Dinner is served at midnight after everyone returns from 10 o'clock mass on Christmas Eve" explains Argentinian Ambassador Mario Jose Pino, who hosted Food at his home where he prepared a feast similar to that served at Christmas in his home country.

On Christmas Day at lunchtime, they enjoy another big meal, and often for married couples, have dinner with the family of a spouse after having had dinner with the other spouse's family on Christmas Eve. "That way everyone is happy," exclaims Ambassador Pino.

The dining table is spread with a selection of delightfully-prepared meats, ranging from turkey, suckling pig, beef and even cow tongue!

All this is washed down with a glass of chilled apple cider, which is the Argentinian Christmas beverage of choice.

The feasting and celebration continues until January 6, Dia de Reyes, 'The day of the Three Kings', which marks the official end of the Argentinian Christmas season.

The Argentinian Ambassador Mario Jose Pino pours a glass of apple cider, which is the drink of choice for Argentinians at Christmas time. - photos by Tesi Johnson

Traditional Christmas dishes in Argentina

Lechon Adobado is a baked seasoned suckling pig. Weight of the pig would be approximately 15 to 20 pounds and it is seasoned with parsley, garlic, ground sweet pepper (bell pepper paprika), laurel leaves and vinegar, then baked in an oven.

Mataambre Arrollado is a dish made of beef stuffed with green vegetables and hard boiled eggs. It is usually served with tossed salad.

Vittel Tone is the roasted eye of round, thinly sliced and covered in a sauce made of tuna, anchovies, white wine, the juice of a lime, capers and hard boiled eggs.

Lengua Vinagrette (Cow tongue a la Vinagrette) is a casserole of cow tongue, cooked with vinegar, onions, bell peppers and hard boiled eggs.

Empanadas are pastry patties filled with cooked mined beef, onions, paprika, chopped sweet peppers, raisins, salt and pepper to taste.

Desserts

Alfajores are cookies made from refined corn flour, baked with a filling of dulce de leche (caramel) and coated with flaked coconut.

Pan Dulce is a sweet bread with raisins, almonds, nuts and chopped dried fruits.

Ensalada de frutas is the Argentinian version of fruit salad. "After a heavy dinner you need a light dessert like this," explains the ambassador.

Panqueques de dulce de leche are crepes with milk caramel.