Argentinismos
The most Argentine word in existence is che, a filler word that was maladapted from the native Mapuche language and has since become widely used across the country. It’s commonly used to call someone’s attention, express surprise or emphasize a statement; it oddly seems to resonate with the English word ‘hey!’
Although used to a lesser extent in some neighboring countries, this term has become closely associated with Argentina as a result of its use by Ernesto ‘Che’ Guevara, who said the word so much on his travels that others began to refer to him as ‘Che.’ In its application ‘che’ when used to address someone is gender neutral.
Ernesto 'Che' Guevara popularized the use of the 'che'
Other vocabulary words liable to heard for the first time in Argentina are ‘piscina’ for ‘pool,’ ‘departmento’ for apartment, ‘vereda’ for sidewalk, ‘colectivo’ for bus and ‘computadora’ for computer. Something heard in everyday language is the use of ‘re’ not only in its normal use as a prefix to verbs but in place of ‘muy’ (very) as in an Argentinean-ized phrase such as, “(Vos) hablás re bien el Castellano.”
When it comes to dining in Argentina, you can pretty much leave your Spanish dictionary at home — it won’t help much. Essential vocabulary words in a traveler’s repertoire include the words medialuna (sweet croissant) and empanada (savory turn-over) and every time you see the word factura (a general term for pastries that also means receipt) you’ll be tempted to wander in that direction. Similarly the most Argentine of all sweets is dulce de leche, a sweet milk paste that is eaten on bread, incorporated into pastry recipes or used to fill alfajores, a beloved shortbread cookie usually found by the check-out in virtually any convenience store.
Along with these delicacies, there are some basic food items that change, such as butter, from manteca – as it appears in many Spanish dictionaries – to mantequilla in Argentina. When buying fruits and vegetables make sure you ask for frutillas instead of fresas for strawberries, paltas instead of aguacates for avocados. Additionally when drinking some birras (beers) at a bar, make sure you ask for maní instead of cacahuate to get some more peanuts at your table.
Some of the culinary specialties unique to Argentina include puchero, a vegetables and meat stew that often includes garbanzo beans and is perfect for a cold night. Another not-to-miss dish is locro, a thick corn soup. Amongst the pre-Colombian food found in the Northern regions are two dished that are rather similar: the tamale and humita, corn-based dishes wrapped in steamed corn husks, to be discarded before eating. The main difference between the two is that a tamale generally is filled with meat or cheese.
(←cont. from: ¿Spanish, Castellano, Lunfardo?)
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