Argentina and Uruguay are busy culinary environments, and have a dining tradition that extends way beyond the mere food. It is a ritual that glorifies leisure, friendship and the delight of conversation. This practice is referred to as the “Picada.”
The Picada, as compared to Spanish tapas or Italian antipasti, is part of a distinctly South American culture. It is not just a meal, it is an occasion. The term itself is derived out of the Spanish verb picar, which means to peck, to nibble, or to bite. This is exactly what occurs in the case of eating little portions at a time but over a long span of time.
Picada is a call to take things easy and enjoy tastes and a conversation with people. It turns a mere party into an unforgettable celebration, which is presented to the table, on a board, on a platter, or a row of small dishes that entice all to it.
The Origins of the Picada
The history of the region must be looked at in order to comprehend the Picada. Argentina and Uruguay are the countries of immigrants, mostly Italian and Spanish. These are European origins that are deeply rooted in the Picada. Tapas are small snacks that are served together with drinks and were introduced by the Spaniards. The Italians followed their art of cured meats (salumi) and cheeses.
These influences fused together in the Rio de la Plata region throughout generations to form something different. Previously, the Picada was a medium lunch to workers or a snack to go with a glass of wine. It has now become a high-tech cuisine and it is served in the best restaurants and enjoyed in the most humble of households. It symbolizes the sobremesa, which is the name in Spanish of the period between eating and chatting, that is, after you have eaten a meal, despite the fact that with a Picada the meal and the conversation go hand in hand.
The Anatomy of a Perfect Picada
A Picada has no recipe, however, there is a formula of success. It also demands diversity, harmony and excellence. An excellent Picada is a feast both to the eye as well as the palate. It is typically placed on a large wooden board, a slate platter or placed on the table in small ceramic dishes. The emphasis is to provide a combination of textures and flavors- salty, creamy, crunchy and savory.
1. The Cured Meats (Los Fiambres)
The Picada center piece is the assortment of cured meats. This is a serious business in Argentina. Salame, which is a coarsely ground salami that gives a hearty, porky taste will always be found almost. Another favorite is Bondiola, which is a cured pork shoulder, tender, and with a sweet taste.
Lomito, which is cured pork loin, is delicate and lean. Sopressata or spicy sausages are also offered to those who like the stronger flavors. The meats are also always cut thin, and the fat melts on the tongue and is free to give the complicated flavours that have been formed during the process of curing.
2. The Cheeses (Los Quesos)
Should the salt come in the form of meats, the creaminess come in the form of cheeses. A Picada usually includes an assortment of the cow and sheep milk cheeses. A piece of Queso Pategras (semi-hard cheese) is typical because of its weak flavor and hard texture. The soft cheeses such as Brie or Camembert are mostly used to spread on bread. The King of the Argentine cheese board is however usually Queso Azul (blue cheese) or Reggianito (hard grating cheese) which is similar to Parmesan. It is the juxtaposition of spicy salami slice and creamy Brie, which makes the Picada thrilling.
3. The Accompaniments
There is no Picada that can be complete without supporting actors. These are things that slice through the richness of the meat and the cheese. Pickled vegetables are necessary. Green and black pickled olives contain a briny bite. Pickles (gherkins) provide a required crunch and acidness. An Argentine touch is berengenas en escabeche (pickled eggplants). A different type of crunch is provided by nuts, e.g. salted peanuts or almonds. There are times when the Picada may be made using fresh fruits such as grapes or pieces of pear which go well with blue cheese.
4. The Warm Additions
Although the cold cuts are generic, most Picadas are served with warm products to add bulk to the meal. A typical additive is small empanadas which are turnovers that contain meat, chicken or corn. Fugazza (Argentine onion pizza) slices or mini ham and cheese sandwiches known as sandswiches de miga are a common feature of birthday parties. These hot ingredients make the Picada a complete meal.
The Role of Bread and Drink
It is impossible to have a Picada without good bread. Baguette or loaf of Pan Flauta is required that is crusty. The bread is the carrier of the flavors, whereby the diners can create their own sandwiches or just empty their palate in between bites.
The beverage is also of great importance. Alcohol is nearly a prerequisite with the Picada. Wine is the beverage of the choice in Argentina. Malbec is a strong wine that matches well with savoury meats and Torrontes is a light wine that suits cheeses. Vermouth has also resurged in huge popularity, usually on the rocks with an orange slice. In a less serious context, a cold beer made of lager (cerveza) would be the best choice. The glasses falling on each other are as much of the Picada as the knives cutting salami is.
Picada: A Social Ritual
The Picada is a magic in that it facilitates social interaction. A Picada is shared as unlike a traditional three course meal in which one would concentrate on his/her plate. At the center of the table is the food. You have to have to reach out, pick a piece and maybe even give a piece to a friend. It generates a spirit of giving. There is no rush. A Picada can last for hours. The discussion is carefree and one can shift through subjects as the diners switch through tastes.
The Picada is a rebellion against hurry in a world that is fast paced. It insists that you pull up and sit down. It is also the most used in previa gathering -friends having a get together at the house of one and then go to a bar or a club. First it preconditions the atmosphere of the night, and makes sure that people are much fed and in good mood even before the night really starts.
Creating Your Own Picada
Picada is one of the simplest methods of entertaining the guests as it appears fancy. It demands practically no cooking, just shopping and putting together. In order to make a true Picada, it is better to pay attention to the quality, not the size. Go to a local deli and request them to give you a mix of the cured meats and cheeses. There is nothing wrong with combining textures, there should be something hard, soft and crumbly. Do not forget the acid– pickles and olives are no luxury, they must be there to counteract the fat of the meats.
Presentation matters. Wooden cutting boards or rustic plates of slates. Put the olives and nuts in small bowls and make sure they do not roll away. Above all, create the atmosphere. Play some music, pour a bottle of wine and put the board at the centre of the table. Just sit back and let the talk start then.
Conclusion
The Picada is not merely a serving of meats and cheeses, it is the epitome of the good life. It is a concept of sharing the good times, the fact that one should enjoy his food gradually, and the fact that the most positive thing is to talk. It is a rainy afternoon with close friends or a party with 12 relatives, the Picada suits. It is a cross-over between snack and feast, between hunger and satisfaction. It is a gastronomic hug, open to all to pull up at the dining table and enjoy the uncomplicated, elastic pleasure of jointly partaking of food. The Picada is a sweet delight in a world which is frequently intricate.