Picada argentina

Oh, my dear picada. What would be of Argentinians without picada?

I don’t know.

Picar means to eat several things in small quantities (is it to nibble in English?). We Argentines are lovers of picadas, or picaditas to be more affectionate. It’s comparable to many other regional traditions (French, German and Spanish people do it but with other elements).

I don’t want to brag, but take a look at my BD picada last year:

So, let me introduce you to the elements depicted

Pan: Bread. Cannot be missing in an authentic picada.

Salame: Salami

Queso: Cheese. The more variety, the merrier.

Queso Azul: Blue cheese

Jamón cocido: Ham

Jamón crudo: I can’t be really sure. According to some sources its prosciutto or cured ham for others.

Aceitunas verdes: Green olives

Maníes: Peanuts

Nachos: The nacho snacks come

NOT IN THE PICTURE

Papas fritas: Chips

Palitos: Cheese flavored snacks

Aceitunas negras: Black olives.

Bondiola: Bondiola is obtained by a mixture of selected meats of Italian pork

Aceitunas rellenas: Stuffed onions. Generally red bell pepper pickles.

Aceitunas griegas: Greek olives (?). I checked online and Greece has more olive types than population, but these are wrinkled and strong in taste.

Cerveza: Beer.

You can find most of the necessary ingredients for a picada HERE (not sponsored yet 😂)

Hasta la próxima,

Happy Spanish learning!

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