Argentina Foods: 40 Most Popular Argentina Dishes. The Argentine food has a lot of Spanish and Italian influences. This is because Argentina has a long history of colonialism and immigration.
The cuisine of Argentina is primarily characterized by its use of beef, which is renowned globally for its quality, however, there are also dishes that are traditionally prepared with corn and squash, which have been staples of the cuisine for centuries.
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1. Cordero patagónico al asador
The Patagonian lamb delicacy known as Cordero patagónico al asador involves the roasting of a whole lamb over an open fire.
The lamb is prepared by being opened and butterflied, then attached to an iron cross. Positioned near the fire at a slight angle, the lamb slowly cooks to perfection.
During the roasting process, a mixture of water, salt, garlic, and aromatic herbs and spices, including oregano, rosemary, and bay leaves, is used to baste the meat.
This combination enhances the flavors as the lamb cooks. After several hours of cooking, the lamb is removed from the cross, revealing a crispy exterior and a succulent, tender interior. – Argentina Foods
2. Flan Mixto
Flan Mixto is a customary blend from Argentina comprising a custard flan and a dollop of whipped cream and dulce de leche. The flan, akin to crème caramel, has a delicate custard foundation and a sugary caramel coating. This dish is a prevalent choice in restaurants and is also frequently enjoyed as a homemade dessert.
The homemade flan mixto, a beloved dessert of the porteños, can be found on the menu of every bodega in Buenos Aires. This delicate and creamy flan is made with just four ingredients – eggs, whole milk, vanilla pod, and sugar – and is enhanced with a dollop of whipped cream and dulce de leche. – Argentina Foods
3. Pastelitos Criollos
Pastelitos are star-shaped Argentinian pastries that are filled with quince or sweet potato preserves (dulce) in the center. These pastries are deep-fried and then coated with a sugar glaze.
For added sweetness, they can also be filled with dulce de leche and topped with colorful sprinkles.
Pastelitos are typically enjoyed on May 25, a day of remembrance for the May Revolution and the establishment of the first independent Argentinian government. – Argentina Foods
4. Carbonada Criolla
Carbonada Criolla is a traditional Argentine stew known for its heartiness, flavorfulness, and suitability for cold weather. It consists of beef, potatoes, squash, corn, and various vegetables, making it a satisfying and well-rounded meal.
The tender beef, creamy potatoes, and sweet corn come together to create a dish that is both indulgent and comforting.
To enhance its taste, the stew is seasoned with spices such as paprika and cumin, resulting in a warm and aromatic flavor profile. Pair this delightful stew with crusty bread to fully savor the authentic flavors of Argentina. – Argentina Foods
5. Milanesa de peceto
Milanesa de Peceto is a lean meat dish that hails from Argentina and is best enjoyed rarely. To prepare this dish, the Peceto steak is dipped in a mixture of beaten eggs, chopped garlic, and parsley, then coated with breadcrumbs before being fried in hot oil.
Once cooked, it is commonly garnished with chopped parsley and served with a side of lemon wedge. Milanesa de Peceto can be paired with various sides, including rice, green salad, or tomatoes. – Argentina Foods
6. Milhojas de dulce de leche
This delectable dessert from Argentina features crispy puff pastry layered with dulce de leche, occasionally coated with crème pâtissière and Italian meringue.
It is said to have been inspired by the classic French dessert, mille-feuille. Milhojas variations similar to this can also be found in other South American countries. – Argentina Foods
7. Cubanitos
Recipe
Cubanitos are delectable wafer tubes from Argentina. These crispy treats are filled with a delightful sweet filling. The wafer pastry combines flour, sugar, butter, vanilla extract, cinnamon, and sometimes egg whites.
Once baked, the wafer is skillfully rolled into the shape of a Cuban cigar, giving it the name Cubanitos. While the most popular filling for these treats is dulce de leche, a creamy caramel spread, they can also be enjoyed with various other fillings.
These include chocolate, lemon-flavored cream, pasta bon o bon (peanut cream), or whipped cream. To enhance the flavor and presentation, the filled wafer tubes are often coated with chocolate and adorned with chopped nuts or sprinkles. – Argentina Foods
8. Asador Criollo
The Argentinian style of barbecuing a whole animal or large chunks of meat, known as al Asador grilling, involves stretching the animal or meat over an iron cross in a crucifix-like manner.
This vertical positioning over an open fire is commonly practiced in rural areas. The choice of animal varies across different regions, with lamb being preferred in Patagonia, goats in Mendoza, and pigs in the Pampas. – Argentina Foods
9. Berenjenas en escabeche
Berenjenas en escabeche, a traditional Argentinian side dish, comprises eggplant slices that are simmered in a water-vinegar blend alongside bay leaves until they reach a tender consistency.
Subsequently, they are immersed in a jar filled with olive oil, crushed red pepper, dried oregano, and garlic, allowing them to absorb the rich flavors.
These delectable eggplant slices can be enjoyed as an appetizer, a captivating sandwich filling, or a delightful complement to the customary Argentinian asado. – Argentina Foods
10. Dorada a la parrilla
Dorada a la parrilla is a traditional Argentine dish. The fish is cooked on a parrilla, resulting in a distinct flavor and delightful texture. It is accompanied by a sauce made from white wine, aromatic herbs, oil, salt, and ground black pepper. – Argentina Foods
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11. Vacío
Vacío is a beef cut obtained from the flank of the cow. Notably, the outer layer possesses fat, unlike the leaner inner portion, resulting in a remarkably crispy texture upon cooking.
This particular cut is a rarity beyond the borders of Argentina and greatly benefits from extended periods of slow cooking. Moreover, the vacío can be further divided into two distinct parts. Firstly, there is a thick and meaty section commonly utilized in a sandwich known as vaciopán.
Secondly, there is a thinner and fattier segment referred to as Matambre, which offers various preparation options. It can be grilled, stuffed, rolled, or even adorned with tomato sauce and cheese, reminiscent of a pizza.
12. Parrillada
The Argentinian dish known as Parrillada comprises a variety of asado meats and offal. It features economical cuts of meat, carefully selected by a parrillero.
When ordering a Parrillada, one can expect a diverse assortment of Chinchulines, Molleja, chorizo, morcilla, flank steak, and ribs.
In addition to the platter of meats, sausages, and offal, this dish is typically accompanied by flavorful condiments like chimichurri, grilled vegetables, and salads, including mixed salad and Russian salad.
13. Milanesa a caballo
Milanesa a caballo is a modified rendition of the well-known breaded and fried Milanesa steak. This particular version entails the addition of a fried egg on top of the Milanese, which is then served alongside a side of fries. The steaks must be thin and of superior quality, while the breadcrumbs should possess a dry consistency to ensure a delightfully crispy texture for the dish.
14. Fainá
Fainá, a distinctive flatbread crafted from chickpea flour, black pepper, and an abundance of fresh herbs, enjoys widespread acclaim in both Argentina and Uruguay.
According to the prevailing hypothesis, this delectable creation was introduced to Buenos Aires and Montevideo by Genovese immigrants during the early 20th century, gradually gaining popularity as a beloved culinary delight in the region.
Traditionally, fainá is served alongside pizza, where slices of pizza are adorned with a portion of this delectable flatbread. This delightful combination is commonly called pizza a caballo or horseback pizza.
15. Garrapiñada
Garrapiñada, a popular street food in Uruguay and Argentina, is made by roasting peanuts in a mixture of sugar, water, and vanilla essence until they are completely coated and the syrup hardens. Vendors known as garrapiñeros sell this treat on the streets, often packaging it in a small, long bag for customers to enjoy on the go. In addition to peanuts, garrapiñada can also be made with almonds and walnuts.
16. Bife de chorizo
This thick and succulent steak features a substantial layer of fat on its surface. It is available in various variations, including the bife de chorizo angosto (thin sirloin) and the bife de chorizo mariposa (butterflied sirloin).
To assess the caliber of someone’s barbecue or the excellence of a barbecue establishment, requesting this particular steak is recommended. Furthermore, if you receive a serving with an abundant amount of fat, be aware that it signifies a low-cost and inferior-quality option.
17. Cordero al Palo
A traditional lamb specialty in Chile and Argentina involves roasting a whole lamb on a spit, resulting in succulent and tender meat surrounded by crispy skin.
The lamb is slowly cooked for several hours over a wood fire, all the while basting in its juices and fat. During the cooking process, warm water, salt, and garlic are often added to enhance the flavor.
This dish, known as Cordero al Palo, can be found on the menus of numerous restaurants throughout the region and is typically served with pebre, a popular Chilean condiment.
18. Postre Balcarce
The cake was first created in 1958 by a pastry chef at a small pastry shop in Balcarce, and later on, the owner Guillermo Talou opened Comoantes, another pastry shop that still serves this traditional cake using the original recipe. Interestingly, Talou sold the recipe to a pastry shop in Mar del Plata, where it was given its current name.
19. Asado con cuero
Asado con cuero is a traditional gaucho dish that grills the meat over an open fire. This method of preparing beef has a long history, originating from the Argentine gauchos who slow-roasted beef on a metal structure called an Asador.
To enhance the flavor, quebracho wood, which is still used today, is employed.
To begin, large chunks of beef are salted and then left to marinate overnight in a mixture of ground chilis, pepper, cumin, chopped parsley, wine, vinegar, and oil. The next day, the marinated beef chunks are grilled with the hidden side facing up, using a low fire.
20. Salsa Criolla
Salsa Criolla is made primarily from onions and is typically served alongside various dishes.
In addition to the thinly sliced onions, it can contain a wide range of ingredients such as bell peppers, avocados, jalapeños, tomatoes, and generous amounts of freshly chopped parsley and cilantro.
Traditionally, salsa criolla is seasoned with salt, vinegar, and lime juice, which adds to its versatility and enhances its flavor.
This condiment is known for its ease of preparation and should always be served fresh. It is particularly enjoyed as a complement to grilled meat, sandwiches, rice, and popular Peruvian ceviche dishes.
21. Empanadas Tucumanas
Tucumán Empanadas are one of the most popular empanadas in Argentina. They differ from many other empanadas in Buenos Aires in that they are handmade according to ancient, traditional recipes.
Tucumán empanadas have a crispy dough, ideal dough-to-fill ratio, filled with wheat flour, beef fat, beef or chicken, tripe, raisin, onion, hard-boiled egg, paprika, or cumin. Authentic Tucumas are baked in clay ovens and can be enjoyed with a glass or two of local wine.
22. Tortas fritas
Tortas fritas are a popular delicacy in Argentina and Uruguay. The ingredients used to prepare this dish include flour, butter, lard, milk, and baking powder.
It is a customary practice to enjoy this dish with a cup of yerba mate, especially on rainy afternoons during autumn and winter. Typically, it is served with fruit jams or dulce de leche on the side.
23. Dulce de batata
Dulce de batata is a gelatinous confection crafted from a blend of mashed sweet potatoes, sugar, vanilla essence, and a binding agent. Once cooked, the dulce is allowed to solidify and should be adequately refrigerated.
Typically savored as a dessert, it is customary to pair this delicacy with cheese, resulting in the beloved Latin American delicacy known as vigilante or Martín Fierro.
24. Tomates rellenos
Tomates rellenos are a popular summer dish in Argentina. You can use cherry tomatoes or regular-sized tomatoes.
The shell of the tomato is filled with a bunch of different ingredients, like rice, tuna, eggs, and more. This dish is usually made in the summer when the tomatoes are fresh and juicy. You can serve it as a light lunch, dinner, or a cold appetizer.
It’s also a great side dish for barbecues and picnics. Plus, it’s a must-have for any holiday in Argentina, especially during the summer when the most important holidays are celebrated.
25. Salsa golf
Salsa golf, a popular Argentinian sauce, typically combines mayonnaise and ketchup. It can be made using either homemade or store-bought ingredients, and additional elements such as mustard, lemon, and a variety of fresh and dry spices and herbs can also be incorporated.
In his quest for a more innovative condiment, he conceived the idea of blending mayonnaise and ketchup.
Presently, salsa golf holds the status of being one of Argentina’s national sauces, with readily available commercial versions found in supermarkets and grocery stores across the country.
26. Postre vigilante
This delectable dessert is a popular dish in Argentina made by slicing cheese and consuming it with a variety of toppings. The cheese can be chosen from a neutral variety that is not overly salty. The dulce can be purchased at a deli or supermarket.
The origin of this delectable dessert can be traced back to a 1920s cantina in Palermo, a cantina frequented by law enforcement officers, which is why it is referred to as “vigilante”.
27. Humita
In Argentina, humitas are typically made with corn, onions, and spices, and may also include milk, red peppers, cheese, and spring onions depending on the region.
The mixture is then wrapped in corn husks and boiled. In Ecuador, humitas are steamed and usually consist of ground corn, eggs, onions, and various spices.
The Chilean version incorporates basil and butter into the corn and onion mixture, and their humitas are either boiled or baked. In Peru and Bolivia, sweet humitas are also prepared with the addition of cinnamon and raisins.
28. Sánguche de milanesa
Sánguche de milanesa is traditionally made with a split baguette or long bread roll filled with milanesa, mayonnaise, tomatoes, onions, and shredded lettuce.
Optional additions to this sandwich may include mustard, chimichurri, ham, or cheese. Notably, the province of Tucumán in Argentina is particularly fond of this sandwich, with many family-owned sangucherías offering it.
29. Sandwiches de Miga
Sandwiches de miga are made using crustless white bread and can include multiple slices per sandwich. They are thought to have originated from strong European influences, particularly British and Italian.
The typical version of this sandwich consists of mayonnaise, cheese, and ham, but there are no limitations on the potential fillings.
While sandwiches de miga are commonly enjoyed as an afternoon snack, they are also a popular choice for parties, celebrations, and family gatherings. A popular variation is known as a Tostado, which is a toasted sandwich de miga traditionally served warm.
30. Tira de asado
Tira de asado, or grilled beef ribs, is a classic Argentine dish made up of long strips of beef that have been cross-cut so that the rib bones are interspersed.
It’s a great way to grill the ribs since they don’t need to be simmered like they do in America.
The ribs are usually seasoned with salt and then grilled for a few minutes. To make them even better, pair them with chimichurri, which is a popular sauce at Argentine barbecues.
31. Fugazzeta
Fugazzeta comes from Argentina and is a type of pizza stuffed with mozzarella and topped with onions. The onion should be cut very thin and can be raw or cooked in a sauté. The dough is usually made from milk, water, flour, yeast, sugar, salt, and olive oil.
The origin of Argentine pizza can be traced back to Italian immigrants, who brought with them focaccia, a thick, cheese-filled pizza topped with shaved onions. – Argentina Foods
32. Matambre a la pizza
Matambre a La Pizza is a traditional Argentine meat dish that is traditionally prepared by marinating the steak in milk and grilling it on one side.
On the other side, the steak is then grated with tomato sauce and topped with mozzarella cheese and tomato slices.
Depending on the type of toppings, the dish may be enriched with Olives, Ham, or Roasted Red Peppers.
After the meal is finished, it is typically sliced in the same way as a pizza. It is usually served with grilled bread, French fries, mashed potatoes, and a green salad. – Argentina Foods
33. Chocotorta
Chocotorta is an Argentine dessert that consists of milk-softened chocolate cookies sandwiched between a layer of silky cream.
It is made with a mixture of cream cheese and Dulce de leche and can be served in various shapes.
It can also be dipped in chocolate milk, coffee, or coffee liqueur, and the most popular theory is that it was created as part of a promotional campaign for Chocolinas’ chocolate cookies, with the recipe included in the package. – Argentina Foods
34. Matambre relleno
Matambre Relleno is a classic Argentine dish that’s been around for centuries. It’s made with beef that’s been butterflied, stuffed with veggies and eggs, then rolled up and grilled. It’s a great way to show your appreciation for Argentina’s gauchos, the cattle ranchers who have been around for generations. You can find it in Argentine steakhouses, but you can also find it in your own home. – Argentina Foods
35. Milanesa napolitana
Milanesa Napolitana is an Argentine dish that originated in Buenos Aires, Argentina. It’s a steak that’s been breaded and fried and then topped with slices of ham, tomato sauce, and thick mozzarella that melt under a broiler. It’s usually served with French fries.
If you have some leftovers, you can use them to make some delicious sandwiches, which you can find in Argentina. It was named after the Argentine restaurant where it was first served. – Argentina Foods
36. Pastafrola
Recipe
Pastafrola is a traditional South American dish that has its roots in Italian cuisine. It is composed of a buttery short-crust pastry, which is then filled with various fillings.
The top of the tart is adorned with a lattice pattern, which reveals the vibrant filling. It is often served as a simple dessert or as a sweet snack in the afternoon and is often accompanied by a variety of fruit preserves. – Argentina Foods
37. Fugazza
Recipe
One of the traditional Argentinian dishes that has been influenced by Italian cuisine is fugazza. Made with sourdough, this dish is typically topped with a generous amount of caramelized onions.
The crust of fugazza is usually slightly thicker but lacks a distinct flavor. Occasionally, typical Mediterranean ingredients like sliced olives, artichokes, and sometimes mozzarella and grated parmesan cheese or cheddar are added to the dish.
However, the simple and traditional version, consisting of sautéed caramelized onions and oregano, remains the favorite among Argentinians. – Argentina Foods
38. Rogel
Recipe
Rogel is composed of multiple delicate layers of dough, generously coated with a luscious dulce de leche spread.
Typically, this cake comprises eight layers, with the addition of Italian meringue as an exquisite adornment on the uppermost layer.
While the exact origins of rogel remain somewhat mysterious, it has become an essential delicacy for every significant celebration in Argentina. – Argentina Foods
39. Provoleta
Recipe
Provoleta is a popular appetizer before meals and a staple of the Argentine BBQ asado. The semi-hard provolone cheese is ideal for grilling due to its compact and firm texture.
Typically sliced about an inch thick, it is seasoned with oregano and sometimes dried red chili flakes, then grilled until it begins to melt in the center.
To enhance the flavor, Provoleta is often served with garlicky chimichurri sauce and crusty bread on the side. – Argentina Foods
40. Locro
Recipe
Locro, a hearty and nourishing stew, has its roots in South America, predating the arrival of Spanish conquistadores.
This stew, known for its authenticity and tradition, boasts a wide array of variations, with the Argentinian Locro being the most renowned.
The Argentinian Locro is primarily crafted using dry white corn kernels, meat, and vegetables. Typically, this dish incorporates cuts of pork or beef, along with ribs or offal, while certain renditions may feature sausages and smoked bacon.
Additional components encompass dry corn kernels (hominy), an assortment of spices, and vegetables like pumpkin, potatoes, and yams. – Argentina Foods
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