Argentine gastronomy, closer to Europe than to Latin America?

Recently, a heated debate has arisen on social media regarding the true essence of Argentine gastronomy since journalist Silvina Reusmann mentioned in the series Street Food: Latin America, that Argentine food is closer to Europe than to other Latin American countries. But how much truth is there to this statement? To avoid controversy, we simply need to analyze some typical dishes from Argentina, which, like in many Latin countries such as Mexico, Brazil, or Guatemala, are the result of European conquest in pre-Hispanic American towns, hence they are known as criollo dishes. Argentine gastronomy is mainly composed of ingredients from pre-Columbian Andean and Guaraní cultures, such as poroto (a seed similar to beans), corn, pumpkin, and mate, and is largely influenced by Spanish and Italian cuisine, as we will see in the following dishes. Argentine Locro Although locro is a dish of Indo-American origin, Argentines added some European culinary contributions such as pork, chorizo, and tripe. Locro is also considered one of the main Argentine dishes.Argentine Puchero Argentine puchero is the perfect example to illustrate criollo food, as it derives from the Spanish cocido made with beef or pork but adapted with indigenous vegetables such as potatoes, squash, and, of course, corn. The Asado While Argentina is known for its extensive and outstanding beef production, it is thanks to the Spaniards who exported the first cows to America in the mid-16th century. From that moment on, wonderful Argentine dishes were created, such as the typical asado, which became the national dish that brings thousands of Argentines together around the grill every Sunday. Napolitana Milanesa With meat brought from the Old World but influenced by Italian mixing and blended with some local ingredients, the napolitana milanesa is an exceptional dish with Argentine roots and European essence.  Argentine EmpanadasAlthough empanadas arrived in America thanks to the Spaniards, once in Argentina, each region adapted them to its history and style, which is why there are porteñas, criollas, tucumanas, and salteñas empanadas, among others.The gastronomy of Argentina is diverse and delicious, undoubtedly an exquisite combination of the best from both cultures during the colonial era, and just like the aforementioned Argentine dishes, there are many more of indigenous origin with European influence that no one could resist. What is your favorite?