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Like every tradition, Christmas is full of small customs that are repeated year by year. Some vary from house to house; others are replicated throughout. And, if we talk about customs in Argentina, food cannot be missed. Our life is organized around the table, and the Christmas table is particularly special . Today we want to highlight, however, the mysterious presence of an ingredient in many of the typical dishes of this time: mayonnaise. Why is it synonymous with Christmas?
The vitel toné came from Italy and was installed forever on our tables. It is a fine cut meat, accompanied by a sauce with tuna, oil, anchovies and capers. And always she: mayonnaise.
Or stuffed eggs. You can see that, for these dates, the one going is to fill in. Ingredients vary, but there is always someone who takes care of bringing tomatoes or stuffed eggs. Stuffed with anything, but always with mayonnaise.
Potatoes, carrots and peas. Some people put olives on it and there is also who adds chicken (and transforms it into — of course yes — “bird mayonnaise ”). To all this, we add a lot of mayonnaise.
The pioneono is a classic of the festivities. The classic ingredients include tomato, lettuce, cheese, cooked ham and hard-boiled eggs. But what do we smear to the pioneono before we add all this? Mayonnaise, of course.
It has different names (my mom, for example, calls it “Mexican hat”), but it's basically a pancake tower —literally— with different ingredients between layer and layer. And what do we smear to each pancake? Yeah, they guessed.
Publication Date: 24/12/2019
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