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A typical Andean recipe that has its origin in colonial times. However, we Mendoza have the authentic tomatican.

This is one more of the many  recipes that we inherit from the Spaniards . However, the contribution of its cooking techniques and ingredients has always been complemented by the recipes and elements of our region.  That's how the tomatican was born . In fact, it is not only a  characteristic dish of  Mendoza  and   Cuyo   , but also from Chile. 

Talking about tomatican in Argentina inevitably refers to the Cuyo region, where it is one of the typical dishes of its cuisine, just as it exists in Chile, where he started his American adventure.

Because tomatican is another of the recipes that were born from the fusion of cuisine and food that conquerors brought to America with those of the original peoples , in this case the huarpes, who were the ones who inhabited the whole region.

Therefore, its origin is well defined in America, and refers to the 16th century, the moment of the arrival of the Iberian people. Spaniards contributed beef, eggs and onions to the current recipe, while huarpes contributed corn (corn), tomato and bell pepper .

That said, there is still a remote origin of tomatican, which some gastronomic critics place it in French cuisine or, at least, an influence on its creation. It is that many of the stews eaten in the Mediterranean are of Gallic origin, such as  ratatouille  and  pot-au-feu  , which could perfectly have influenced Iberian cuisine and, by transitive property, on the creation of tomatica n. In short, another example of gastronomic globalization before it became fashionable at the end of the 20th century.

omatican  p ara 4 people 

 ingredients 

 Clarification:  If round tomatoes are not well ripe, they may lack taste. In that case, they can be replaced by 6 or 7 perita tomatoes.

 Preparation 

To prepare an authentic Mendocino tomatican, first of all,  bring the corn to a boil . In a matter of minutes, we will get the necessary grains for our stew. Pour a stream of olive oil into a frying pan. Add the two onions cut into julienne and the four small chopped garlic cloves. To this,  add the meat cut into pieces of a cubic centimeter , roughly. Season with salt and pepper to taste, and place a bay leaf. Saute all this, stirring and waiting for the onion to brown a little, which will be our reference.

Add to the pan the tomatoes cut into cubes and crushed them. Season with paprika and continue cooking. Add up the boiled corn kernels. Then,  on that same preparation add the crumb of the breads and the three eggs. Finally, taste again with more salt and pepper. 

 It is important not to stir once the eggs were laid because the idea is that the white should take the typical white color of the fried egg.  

Tomatican is recommended as an entrance, accompanied by toast of black bread. Or, it can be eaten as a main course in the winter, as it is extremely caloric, but with a high nutritional level.

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