and 1955, 6.6 million immigrants came to live in Argentina from diverse sources such as Europe, the Near and Middle East, Russia and Japan, contributing to the development of Argentine cuisine and making Argentina the country with most immigrants only second to the United States. Most immigrants were from Italy and Spain. The Italians introduced pizza, as well as a variety of pasta dishes, including spaghetti and lasagna. British, German, Jewish, and other immigrants also settled in Argentina, all bringing their styles of cooking and favourite foods with them. The British brought tea, starting the tradition of teatime. All of these cultures influenced the dishes of Argentina. Typical foods Most regions of Argentina are known for their beef-oriented diet. Grilled meat from the asado (barbecue) is a staple, with steak and beef ribs especially common. The term asado itself refers to long strips of flank-cut beef ribs. Popular items such as chorizo (pork sausage), morcilla (blood sausage), chinchulines (chitterlings), mollejas (sweetbread), and other parts of the animal are also enjoyed. In Patagonia, however, lamb and chivito (goat) are eaten more frequently than beef. Whole lambs and goats are traditionally cooked over an open fire in a technique known as asado a la estaca. The most common condiment for Asado is chimichurri, a sauce of herbs, garlic and vinegar. Unlike other preparations, Argentines do not include chilli in their version of chimichurri, but it does include a still-spicy, but milder form of red pepper, ají molido. Breaded and fried meats (milanesas) are used as snacks, in sandwiches, or eaten warm with mashed potatoes, purée. Empanadas, small pastries of meat, cheese, sweet corn, and many other fillings, are a common sight at parties and picnics, or as starters to a meal. A variation, the empanada gallega (Galician empanada), is a big, round meat pie made most commonly with tuna and mackerel (caballa in Spanish). Vegetables and salads are also eaten by Argentines; tomatoes, onions, lettuce, eggplants, squashes, and zucchini are common side dishes. Italian staples, such as pizza and pasta, are eaten as commonly as beef. Fideos (noodles), tallarines (fettuccine and tagliatelle), ñoquis (gnocchi) are traditionally served on the 29th day of the month, ravioles, and canelones (cannelloni) can be bought freshly made in many establishments in the larger cities. Italian-style ice cream is served in large parlours and even drive-through businesses. Other Italian staples are polenta, tarta pascualina, and pastafrola. In