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El tango argentino es una gran parte de la cultura argentina. Se originó en las calles de Buenos Aires y fue muy popular entre inmigrantes europeos, ex esclavos y gente de clase trabajadora. Por un tiempo fue ilegal porque Argentina vivió prohibiciones y luchas políticas. El tango tiene un ritmo claro y repetitivo y se siente en el corazón, no en los pies.

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They say that the word tango is older than the dance itself and that by 1803 it would appear in the Real Academia Española dictionary as a variant of tángano, a bone or rock used to play the game bearing the same name. But by 1889, the institution ruling over the Spanish language would include a second entry for the word "" as a "popular celebration and dancing of black people in America". However, almost 100 years had to pass for the dictionary to define tango as a " world-wide known Argentinian dance for two people who join in movement, based on a binary 2/4 beat".

Other scholars of this musical expression argue that the term derives from the African tongues that arrived in the River Plate along with the slaves and which would mean "closed space".

The word tango may also have a Portuguese origin and may have been introduced in the new continent through an Afro-Portuguese Creole dialect. When comparing tango and tambo, Blas Matamoro asserts that these two terms are onomatopeyic of the tam-tam or candombe used in African dances. Even more, in the bozal dialect, the expression was "tocá tango" or "tocá tambó" (play the drum) to start the dance. The slaves' meeting space, both in Africa and America, was called tango.

And Buenos Aires gave that name to the houses in the suburbs where, in the early XIX century, the African would meet to dance and forget their condition for a while.

Controversial even in its origins, like every real thing, it hides a secret. The voices fixed to your fate are born from the underworld. If your cradle was a brothel, if you come from the milonga and the habanera, created by a god from the outskirts, you have left this place to provoke the world.

Its date is not precise and its origins are even more uncertain. There are theories that refer back to its black roots and others that assert its immigratory origin. The truth is that in the mid 1800s, the well-known conventillos (large houses inhabitted by several families) in the booming city of Buenos Aires would be crowded with countrymen, foreigners who had just descended from a boat and several porteños without any means of support who, maybe in order to make a difference or perhaps to take root, set their own stamp on the new popular expressions.

A mixture of closed codes and having a particular language, the tango would germinate in the dancing houses, by the Riachuelo, the carters and horse caretakers shops and in the southern end conventillos. In those days, many of the immigrants would come along on their own and the few women that would come to Buenos Aires used to be in the academies or the dating houses.

In the 1880s, Buenos Aires would be revealed little by little in the academies and the theaters. In the comedies, zarzuelas and other plays, the actors began singing and dancing tango.

The academies, also called peringundines, would work in the suburbs or neighborhoods located in the outskirts of the city only under a certain kind of authorization and, even if in principle they were only for men, women were hired for dancing later on.

The guapos, compadritos and malevos would meet at the Café Sabatino, the Almacén de la Milonga and the Viejo Bailetín del Palomar. The boliches located on Necochea Street at La Boca neighborhood began to play this joyful, youthful and mischievous music based on a binary 2/4 beat and performed by Rosendo Mendizábal, Eduardo Arolas, Angel Villoldo and other self-taught musicians that would compose without even knowing anything about scores.

The tango stopped being exclusive from the suburbs to gradually get deep into the core of the city. The street organs would spread it across the neighborhoods where it was normal to see male couples dancing in the streets.

Essentially porteño, many writers consider that the tango from the late 1880s would combine various music styles. It would imply the choreography of the milonga, the rhythm of the candombe and the melodic, emotional and sentimental line of the habanera. But it also received the influence of the Andalucian tango, the chotis and the cuplé, in addition to the town payadas and the Creole milongas.

It is believed that the first tango composer was Juan Pérez, author of the tango called Dame la Lata (Give me my pay). Nevertheless, it is quite likely that there have been previous authors and songs. In addition to Pérez's work, the first compositions were El Tero and Andate a la Recoleta (Go away to Recoleta).
Even if its origins still cause controversy at the tango coffee tables, the world-wide prestige and recognition it has acquired is unquestionable.

As every authentic artistic expression, the tango unravels our inextricable human condition, revealing the porteño spirit. Maybe it is due to this reality that it lives in the Buenos Aires neighborhoods and at the academies in Japan, in the streets of Paris and in the New York cultural centers.

1947
Lyrics: Enrique Santos Discépolo.
Music: Ángel Villoldo.

With this tango, mocking and show off,
tied two wings the ambition of my slum;
with this tango tango was born and like a shout
left the sordid bog looking for heaven;
strange spell of a love turned cadence
that opened paths with no more light than hope,
mixture of rage, pain, faith, absence
crying in the inocence of playful rhythm.

From the miracle of your ominous notes,
were born without a thought, the paicas and the grelas,
moon on the puddles, canyengue on the hips
and a fiery desire in the way to love...
Evoking you...
tango beloved.....
I feel the shaking of the tiles of a bailongo
and I hear the grumbling of my past...
Now that I don't have...
my mother anymore...
I feel her coming in tiptoes to kiss me
when your chant is born to the sound of a bandoneon.

Carancanfunfa crossed the sea with your flag
and in a Pernod mixed Paris and Puente Alsina.
You were buddy of the gavion and the mina
and even crony of the bacan and the pebeta.
Because of you, shusheta, cana, reo and mishiadura
became voices to be born with your destiny,
mass of skirts, kerosen, slash and knife,
that burned in the tenements and it burned in my heart!

Evoking you...
tango beloved.....
I feel the shaking of the tiles of a bailongo
and I hear the grumbling of my past...

Lodging in
Buenos Aires City

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History of Tango: Origins of tango dance

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They say that the word tango is older than the dance itself and that by 1803 it would appear in the Real Academia Española dictionary as a variant of tángano, a bone or rock used to play the game bearing the same name.

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Buenos Aires es la ciudad más grande y capital de Argentina. Es una ciudad muy diversa y tiene muchos idiomas y personas diferentes. Es conocido por su rica cultura y arquitectura europea. Buenos Aires tiene un clima húmedo y subtropical. Los lugares más famosos de Buenos Aire son la Plaza de Mayo, el cementerio de La Recoleta, el Cabildo de Buenos Aires y la Catedral Metropolitana.

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El acento argentino tiene muchos cambios interesantes. Creo que suena muy bonito. Ciertas letras y sílabas se pronuncian de manera diferente. En este video, explica algunos cambios.

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How To Speak Like An Argentinian | (The Argentinian Accent)

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Una gran parte de la cultura argentina es la comida argentina. En Argentina, las empanadas son un refrigerio clásico. Un asado argentino es el centro de una comida y es similar a la ¨barbeque¨. El dulce de leche también es muy popular. Los argentinos también están muy orgullosos de su delicioso vino.

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The fastest way to make enemies in Argentina is to compare the to a barbecue. It's the same, right? No, the locals will tell you, through gritted teeth, it is not the same. Your gas-fuelled blow-torching of conveyor-belt beef patties has nothing in common with our sacred asado. They've got a point. Asado is cooking in its purest form - just fire, grill and meat - so it's important that you get it right. Otherwise, you've got yourself a barbecue.

Here is our step-by-step guide to an authentic Argentine asado:

1. Start your fire. Make a stack of dry wood sitting on top of a heap of lump charcoal under the left-hand side of your , a cast-iron grill which can be adjusted to different heights.

2. If he (always he) is having problems getting his fire to light, an Argentine will throw on a few pine cones - not briquettes, which taint the meat (and severely damage your rep as an asador).

3. Once the grill has heated up, give it a vigorous clean with newspaper to remove all yesterday's carbonised cow and arm yourself with the tools of the asador - the shovel and rake - for moving embers around.

4. When the flames and smoke of your initial fire have relented, you will have a pile of smouldering charcoal to the left of your grill, from which you rake across glowing embers to sit under the right.

5. Lower the grill to 15cm above the smouldering bed of coals. Waiting in the wings are your cuts of meat, very specific to the asado, so introduce the biggest cuts first, starting with the tira de asado (short rib).

6. Allow 500g of meat per person. It sounds crazy, but the average Argentinean eats around 60kg of meat a year and half a kilo a head works out about right.

7. Keep the hottest coals aside to avoid fat dripping and flares of smoke, which spoil the flavour of the meat. Vacio (flank) and entraña (skirt) are two other flavoursome cuts, which respond beautifully to asado cooking.

8. It's impossible to overcook beef in Argentina, as the locals like it medium to well done. If the meat is good, they say, this is the best way to cook it: low and slow.

9. The steady cooking process - fiddling is frowned upon - will give you plenty of time for the social element of the asado, conducted over a glass of Malbec and a few picadas (cheese/ham/salami/olives on sticks).

10. Next onto the parrilla are the achuras (offal). The entry-level offal is mollejas [moh-shay-has], sweetbreads that are grilled to smokey crispness and served with a squeeze of lemon. Often these are the only achuras served, but they can also be accompanied by chinchulines [chin-choo-leen-ez] - intestines - and riñones [rin-yon-ez] - kidneys.

11. Now it's the turn of the chorizo, morcilla (blood sausage) and provoleta (discs provolone cheese) - last in, first onto plates.

12. Once all three are crisp on the outside and oozing within, the locals usually cut them into small pieces and serve them with slices of baguette, spread onto or sandwiched.

13. Once the meat is ready, your team of sous-chefs should have finished making your salads. Of course, a true Argentino doesn't need a side of salad to justify his meat consumption (this is, after all, the country where vegetarians are served chicken) though an ensalada criolla - tomato, lettuce and onion dressed with oil and white wine vinegar - cuts through the richness of the meat perfectly.

14. , surprisingly, isn't a fixture on Argentinean tables. And if it is, it's certainly not glowing with fresh herbs - it's based largely on dried oregano. You're likely to find (more) salt on the dinner table, as well as some tangy salsa criolla, a fresh condiment made from red peppers, tomato, onion, parsley, oil and vinegar.

15. If you've done this right, you should be sitting down to a table groaning with meat and Malbec round about midnight. Serve the meat in the order that it's ready.

16. Enjoy 'un aplauso para el asador' when you sit down. It's no reflection on the quality of your output - applause is granted whatever the standard of the cooking - but by this point, you've earned it.

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Step-by-Step Guide to the Perfect Argentine Asado

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The fastest way to make enemies in Argentina is to compare the to a barbecue. It's the same, right? No, the locals will tell you, through gritted teeth, it is not the same. Your gas-fuelled blow-torching of conveyor-belt beef patties has nothing in common with our sacred asado. They've got a point.

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Aconcagua es una montaña en la Cordillera de los Andes. Es la montaña más alta de América y la montaña más alta fuera de Asia. Tiene una elevación de seis mil novecientos sesenta y un metros. La montaña y sus alrededores son parte del Parque Provincial Aconcagua en Argentina. Es un viaje muy popular para escalar, hacer senderismo y acampar.

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¡Esta grabación es una introducción a argentina!

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¡Esta entrevista es con Luke sobre nos proyectos culturales!

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Yo me gustó mucho aprender sobre Argentina. En mi proyecto, yo discuto seis temas: una introducción, la capital de Argentina, el tango Argentino, el acento argentino, la comida argentino, y la geografía de Aconcagua. Pensé que esta información es muy importante para Argentina. Ellos hablan sobre muchas partes de la cultura argentina y mostrar el país. Aprendí que Aconcagua es el punto más alto de Argentina. Aconcagua es una montaña. También aprendí que Argentina tiene un acento español único. La comida es muy buena y tiene mucha barbacoa y vino. Argentina es famosa por su danza cultural, el tango. Me gusta aprender sobre Argentina porque es muy diferente que los estados unidos. No tenemos un idioma nacional o comida nacional. ¡No tenemos baile nacional! Espero estudiar en argentina algún día. ¡Es maravilloso!