Food in Argentina

Argentina is a country that not only boasts breathtaking natural wonders, from the icy landscapes of Patagonia to the lush vineyards of Mendoza, but also a rich culinary tradition that tantalizes the taste buds of food lovers around the world. Argentine cuisine, with its robust flavors and emphasis on high-quality, fresh ingredients, offers a feast for the senses that is as diverse as the country itself. From the succulent steaks that have made Argentine beef famous to the savory empanadas found on street corners across the nation, this South American country provides a gastronomic adventure that is an integral part of any visit. Discover the must-try Argentine dishes that will make your travel experience truly unforgettable.

Argentine Dishes

Asado

Asado is the quintessential Argentine barbecue and a social event in its own right. It consists of various cuts of meat, including beef ribs, sausages (chorizo), and blood sausage (morcilla), all cooked on a grill called a 'parrilla' or an open fire. Asado is often accompanied by chimichurri, a sauce made with herbs, garlic, vinegar, and oil.

Empanadas

Empanadas are savory pastries filled with a variety of ingredients such as beef, chicken, cheese, and vegetables. Each region in Argentina offers its own version, with the most famous being the 'empanadas salteñas' from the Salta province, characterized by their spicy flavor and potato and meat filling.

Milanesa

A spin on the Italian 'cotoletta', the milanesa is a breaded and fried meat cutlet. It is typically made from beef or chicken and is commonly served with mashed potatoes or a simple salad. Variations include 'milanesa a la napolitana' topped with ham, cheese, and tomato sauce, resembling a pizza topping.

Locro

Locro is a hearty stew that's particularly popular in the Andean region of Argentina. It's made with a base of corn, beans, and potatoes, and includes various meats like beef, pork, and chorizo. Locro is traditionally eaten on national holidays, such as the May Revolution Day.

Choripán

Choripán is a simple yet beloved street food item consisting of grilled chorizo sausage sliced in half and served on crusty bread. It's typically topped with chimichurri or salsa criolla, a mix of chopped tomatoes, onions, and peppers. Choripán is a staple at soccer matches and social gatherings.

Carbonada

Carbonada is a unique stew that includes not only meat, corn, and vegetables but also fruits, giving it a sweet twist. It is often prepared in a hollowed-out pumpkin, which adds to the flavor and presentation.

Matambre a la Pizza

This dish is a fusion of the traditional rolled, stuffed meat dish called matambre and the flavors of pizza. The meat is cooked on the grill and then topped with cheese, tomatoes, and herbs, much like a pizza topping.

Fainá

Fainá is a type of flatbread made from chickpea flour, water, olive oil, and salt. It is of Genoese origin but has been fully embraced by the Argentine cuisine. Often, it's eaten on top of a slice of pizza, a combination referred to as 'pizza a caballo'.

Provoleta

A precursor to the main course at an asado, provoleta is a thick slice of provolone cheese seasoned with oregano and chili flakes, then grilled until it's melted and slightly charred. It's typically eaten with bread.

Argentine Desserts

Dulce de Leche

A sweet caramel spread made from slowly cooked milk and sugar, dulce de leche is found in many Argentine desserts. It is often spread on toast, used as a filling for cakes and pastries, or even eaten straight from the jar.

Alfajores

Alfajores are soft, round cookies sandwiched together with dulce de leche or jam and often covered in chocolate or dusted with powdered sugar. They come in various sizes and are a favorite treat throughout the country.

Facturas

Facturas are a variety of pastries that are commonly enjoyed for breakfast or as a snack. They come in many shapes and sizes and can be filled or topped with dulce de leche, quince paste (membrillo), or custard (crema pastelera).

Pastelitos

These flaky pastries are deep-fried and filled with sweet quince paste or sweet potato paste. They are traditionally enjoyed during the May Revolution Day and other national holidays.

Budín de Pan

Budín de pan is the Argentine version of bread pudding, often incorporating raisins and a caramelized sugar coating. It's a common way to use up leftover bread and is served as a dessert or afternoon snack.

Torta de Ricota

Similar to an Italian ricotta cheesecake, torta de ricota is a sweet pie with a filling made from ricotta cheese, sugar, and lemon zest. It can also include raisins or chocolate chips for added flavor.