Argentine cuisine evolved distinctly from the rest of Latin American cuisine because of the heavy influence of Italian and Spanish cuisine. These European traditions have been complemented by indigenous influences, most notably those of Andean origin (including Quechua and Mapuche) and those of Amazonic origin (such as the Guaraní). The influx of Italian, Spanish and even some Near Eastern dishes makes the typical Argentine diet is a variation on what is often called the Mediterranean diet.
Another determining factor in Argentine cuisine is that Argentina is one of the world's major food producers. It is a major producer of wheat, beans, maize, meat (especially beef), milk and, since the 1970s, soybeans. Given the country's vast production of beef, red meat is an especially common part of the Argentine diet.