National Dish Argentina: Picada Criolla (Recipe)
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Few things say sobremesa quite like a Picada Criolla, the generous sharing platter that Argentinians bring out whenever friends drop by. It is less a recipe than an invitation: cured meats, good cheese, briny olives and torn crusty bread, all piled onto one board for everyone to pick at. There is no cooking to speak of, no timing to fret over — just a handful of well-chosen ingredients and a table full of people. Pour a glass of red, and the evening takes care of itself.
About Picada Criolla
The Picada Criolla is a true highlight of Argentinian cooking and a byword for good company. This savoury platter brings together a whole range of different components that sit beautifully alongside one another. Traditionally it is served with a mixture of cured sausage, cheese, olives and crusty bread. Made for sociable gatherings, the picada draws people together to celebrate the flavours of Argentina.
Ingredients (serves 1–2)
- 100 g chorizo sausage
- 100 g salami
- 100 g Manchego cheese
- 50 g olives (green and black)
- 1 baguette or other crusty bread
- A few slices of prosciutto
- Cream cheese or a dip of your choice
Shopping for the ingredients
To put together a picada criolla, it is worth heading to a well-stocked delicatessen or a local market. Pay particular attention to the quality of the cured meats and the cheese, since these ingredients shape the flavour more than anything else. Olives come in all sorts of varieties, and mixing a couple of them gives the board an extra dimension of taste. For the bread, go for a freshly baked, properly crusty baguette — it is the perfect companion to such a savoury spread.
Preparing the dish
Getting a picada criolla ready is quick and refreshingly simple. Start by slicing the cured meats and the cheese into attractive slices. You could equally go for smaller pieces or cubes, which makes sharing easier. Have the olives to hand as well, and cut the bread into bite-sized pieces so guests can help themselves without fuss.
Step-by-step instructions
- Slice the cured meats and the cheese into attractive slices.
- Set out the olives, stoning them first if needed.
- Cut the bread into bite-sized pieces.
- Arrange all the components on a large board so they look inviting.
- Serve the cream cheese or dip in the centre, or in a small bowl on the side.
Gluten-free / lactose-free version
For a gluten-free picada criolla, use gluten-free bread or crackers that match the original in taste and texture. When buying the cured meats and cheese, check that these products are gluten-free too. For a lactose-free option, choose a lactose-free cheese or a plant-based alternative that works with the rest of the board. A scattering of fresh herbs lifts the flavour and ties the other components together nicely.
Tips for vegans and vegetarians
For a vegan picada criolla, swap the cured meats for plant-based alternatives such as vegan charcuterie or marinated vegetables. There are now plenty of plant-based cheeses that stand in beautifully for the originals, and the range of vegan dips has grown enormously as well. Consider adding fresh vegetables to the board too, both for variety and for colour.
More tips and tricks
To make your picada criolla look as good as it tastes, think about the colours and textures you are arranging. Cutting the meats and cheeses into different shapes brings visual variety, while brightly coloured olives or fresh herbs add a welcome freshness. Serve the whole thing on a large wooden board or a handsome platter so the eye is fed as well as the appetite. Drinks matter too — a classic Argentinian wine or a well-made cocktail rounds off the experience.
Adapting the recipe to your taste
The picada criolla is easily tailored to personal preference. Add more vegetarian options in place of the cured meats for a meat-free board. Experiment with different cheeses and dips to discover new combinations, and if something on the list does not appeal, simply leave it out or replace it with a favourite of your own. That flexibility is what makes each picada personal.
Ingredient substitutions
When assembling your picada criolla, there is plenty of room for creative alternatives. Instead of Manchego, try feta or goat’s cheese. In place of chorizo, use a cured sausage from your own region, or a vegetable-based alternative — much like the grilled cheese at the heart of Provoleta. Olives can give way to pickled vegetables or even nuts, which bring a whole new burst of flavour to the board.
Drink pairing ideas
The right drinks complement the flavours of a picada criolla and complete the experience. A classic Argentinian Malbec stands up beautifully to the robust taste of cured meats and cheese. Alternatively, offer something more refreshing, such as a rhubarb lemonade or a crisp wheat beer. Fruit-based cocktails are worth experimenting with too — they keep the mood light and the evening memorable. For a non-alcoholic option with a genuinely Argentinian character, a warm Mate Cocido makes a fine finish.
Serving and presentation ideas
Presentation plays a decisive role in the enjoyment of a picada criolla. Use a large, rustic wooden board or an attractive ceramic platter to set out the ingredients. Small bowls for dips and olives create different heights and levels, which adds visual interest. Do not forget fresh herbs as a garnish — they provide an appealing contrast in colour and bring the table to life. A crisp Ensalada Criolla alongside makes a fresh counterpoint to all that richness.
A bit of history
The picada criolla is not just a dish but a piece of Argentinian culture. Its roots reach back to the southern regions of the Andes, where sharing food has long been a tradition. The combination of so many different ingredients reflects the country’s cultural variety and its many gastronomic influences. To this day the picada is treasured as a classic starter at celebrations and gatherings across Argentina, a way of celebrating good company and the sheer pleasure of eating. It remains one of the most sociable expressions of Argentinian cuisine.
More recipe ideas
Summary: Picada Criolla
The picada criolla is a genuine feast for the senses and a wonderful example of Argentinian cooking. It invites everyone to share a spread of flavours and textures together, and creates a warm, sociable atmosphere in the process. Whether it is an easy evening with friends or a special starter for a festive occasion, the picada never disappoints. Let your imagination run free, adjust the ingredients to your own taste, and build the version of the picada criolla that suits you best.
