23 Delicious Argentinian Food Dishes to Try

Asado is a special way to make grilled dishes in Argentina. This national dish involves slow-cooking various cuts of meat over a wood-fired grill.

The meat choice for an Asado dish is quite diverse. It could be chorizo, ribs, sausages, and steaks, all on the grill for a fantastic party.

Argentine people don’t usually season their meat. The best flavor of the dish is based on the meat quality and how the chef sets the fire.

Empanadas is one of the most typical Latin American dishes, and in Argentina, it’s extremely popular. They are savory pastries filled with various ingredients.

The filling with beef is the most common, but chicken, ham and cheese, eggs and bacon, or sweet corn are other tasty options. Overall, empanada has a pillowy and soft cover waiting to melt in your mouth.

The name of this dish comes from a Spanish word called “Empanar,” which means “covered in bread.”

Northern Spain immigrants have brought this spectacular dish to Argentina with a larger size and two layers of crust pie served in slices.

Chimichurri is a special sauce in Argentina that can have a red or green color. The green variant is called Chimichurri Verde while the red one is Chimichurri Rojo.

It is typically made from finely chopped parsley, minced garlic, olive oil, oregano, and red wine vinegar. However, you can find some recipes with an adjustment of ingredients to suit your taste.

A grilled dish, especially asado, in Argentina will not be completed without this special sauce. Fish also matches well with the Chimichurri flavor.

The origin of Chimichurri is still a myth. Some say that it comes from a meat dealer from Britain called Jimmy Curry. Others say that it originates from the phrase ‘che mi curry’ of soldiers from England during the Spanish colonial time in Argentina.

Dulce de leche is a famous sweet, thick, and smooth paste originating in Argentina by a maid of General Manuel de Rosas. This maid accidentally overcooked her milk and sugar mixture; then, we had a tasty dessert with a brown color.

Dulce de leche enriches almost every recipe, from ice creams, pastries, cookies, to cheesecake. You can even enjoy it directly on a spoon for a creamy flavor.

It only takes around 35 minutes to make this brown smooth paste, but it can be stored in the refrigerator for up to three months.

Alfajores is a delicious Argentinian dessert with the touch of dulce de leche in the middle of these beautiful sweet treats to enrich their flavor.

There are some tasty fillings that you could try with this cookie recipe, such as fruit and cream or chocolate mousse. These alfajores are usually made during holidays or tea time for your family.

The name “Alfajor” actually comes from the word “al-hasú” in Arab, which describes these cookies’ stuffed or filled feature. Alfajores’s hometown is Andalusia (Spain), and this treat was invented during the Moor occupation.

Milanesa combines pan-fried cutlets, fried potatoes, and some vegetables. It’s a beloved dish in Argentina, showcasing the country’s European influences, particularly from Italy.

Milanesa is traditionally made from thinly sliced beef or sometimes chicken, usually seasoned plainly with salt, parsley, and garlic, and coated in breadcrumbs.

The meat slices are then fried until golden and crispy. Pairing it with french fries or mashed potatoes is an excellent idea.

FYI, milanesa a Caballo is a famous variety with a fried egg on top of the meat.

The name “lorco” has traveled around the Andean civilization and so has Argentina. Lorco is also a national dish here, which is made by stewing squash, corn, ground meat, and additional vegetables to enhance the dish’s texture and taste.

In Argentina, many families usually make the dish for the holiday season, especially in winter. Besides, the national dish is also very popular in May when the locals call it May Revolution week.

Locro has a spicy flavor and a creamy taste, so pairing it with bread is a good idea.

In Argentina, Matambre Arrolado is a classic dish made from a thin cut of beef called matambre, which is the layer of meat and fat found between the skin and ribs of the cow.

This cut is laid out flat and then topped with various ingredients before being rolled up, cooked, and sliced. The filling typically includes vegetables (like carrots, peppers, and onions), hard-boiled eggs, and herbs (like parsley and garlic).

The name “Matambre” is a portmanteau of the Spanish words “matar” (to kill) and “hambre” (hunger), implying it’s a dish meant to stave off hunger quickly. Plus, “arrollado” means rolled, describing the dish’s preparation method.

The dish is delicious when you enjoy it standalone, or you can use some extra herbs or add Chimichurri sauce to improve the taste. Depending on your choice, you can have this dish cold or hot and serve it as a tasty main dish or an appetizer.

Puchero is a hearty Argentinian stew characterized by various types of meat, including beef, chicken, and sometimes pork or chorizo, cooked slowly with a mix of vegetables (such as potatoes, carrots, corn on the cob, and squash).

Puchero is traditionally cooked in a large pot over low heat for several hours. A side of bread often accompanies it for dipping into the broth.

The stew represents the fusion of indigenous South American and European (particularly Spanish) culinary traditions. In fact, The name “puchero” comes from the Spanish word for pot, reflecting the dish’s humble origins.

Choripán is an Argentine sandwich with chorizo sausage for a savory filling. As the main ingredients are chorizo and crusty bread (also known as “pan” in Spanish), the name “Choripán” is a wordplay between these ingredients.

It’s an ideal street food that you can find everywhere in Argentina, from a street food vendor to fancy restaurants. In restaurants, it is usually served as an appetizer for a fine meal.

Choripán has many variants worldwide, such as those in Brazil, Chile, and the U.S.

Humita is a traditional dish in Argentina made from a mixture of grated fresh corn, onions, cheese, and spices, which are then wrapped in corn husks and steamed or boiled.

The mixture for humita often includes a sofrito, a sautéed combination of onions, garlic, and bell peppers, seasoned with paprika and local spices.

This base is mixed with fresh corn, sometimes pureed to a coarse texture to form the bulk of the filling. Grated cheese is added to the mixture, providing a creamy texture and rich flavor.

Humita is normally tied with strips of husk or string before steaming or boiling. It can be enjoyed as a side dish or a main course, often accompanied by a fresh tomato salsa or a drizzle of crema (a type of sour cream).

In some regions of Argentina, humita is also made into a casserole-like dish, without the husks, showcasing the versatility of this traditional food.

Carbonada is another beef stew that is very popular in Patagonia (Argentina). This dish’s highlight is a stew served inside a hollowed-out pumpkin or squash.

The stew’s base is made from beef, typically cut into small cubes, which is slowly cooked with onions, garlic, and vegetables like carrots, corn, and potatoes. Adding fruits, most notably dried apricots or peaches, increases a subtle sweetness to the dish, creating a complex flavor.

Its roots can be traced back to the rural gauchos (cowboys) of Argentina, blending indigenous and European culinary practices.

Provoleta is Argentine’s well-liked dish that showcases the country’s love for grilled foods and cheese

It includes a thick slice of Provolone cheese, seasoned with oregano and chili flakes, then grilled until it becomes wonderfully melted and slightly crispy on the outside.

This cheese is a variant of Italian provolone cheese. Provoleta can be a tasty appetizer or side dish in Argentine barbecues asado.

It’s commonly accompanied by crusty bread, perfect for dipping into the gooey cheese, and sometimes chimichurri sauce, adding a fresh, herby contrast to the smoky cheese.

Fugazza (or fugazzeta) is a special pizza variant from Argentina, influenced by the famous Italian pizza. Unlike traditional pizza, fugazza lacks tomato sauce, and it comes with a generous topping of onions.

The base of Fugazza is a thick, bread-like dough, closer to focaccia than to the thin crusts of Italian pizza, hence the name’s resemblance.

Cheese, typically mozzarella, can be added on top of the onions. In fact, there are two options for you to choose, such as “con queso” (with cheese) or “sin queso” (without cheese)

A pizza maker, Juan Banchero, is believed to be the father who created this Argentinian recipe between 1893 and 1932.

Pastelitos Criollos is an authentic Argentine dessert filled with fruit filling (quince) or sweet potato jam. For fans of the irresistibly rich dulce de leche, this creamy delight can also serve as a decadent filling.

Crafting the star-like shape of Pastelitos Criollos is an art, requiring skillful hands to layer and sculpt two delicate sheets of pastry dough around the luscious center. A final touch is vibrant, colorful sprinkles, improving an appealing appearance.

Pastelitos is usually served on May 25 to celebrate the May Revolution and the formation of the Argentinian independent government.

Flan mixto (or flan casero mixto) is an Argentine-style custard flan paired with dulce de leche and whipped cream. Actually, fan mixto is a variant of flan, a classic dessert from France.

The sweetness of the caramel and the dulce de leche contrasts with the lightness of the whipped cream, while the custard base brings it all together with its dense, creamy texture.

The dish is so prominent that it even has a route named after it, ‘La Ruta Del Flan Mixto’. This route is where you can find the best flan mixto in this country.

In Argentina, Postre Vigilante is an ideal dessert for cheese lovers. It’s famous for its sweet and buttery flavor.

This dessert pairs two main components: a slice of quince paste (dulce de membrillo) or sweet potato paste (dulce de batata) with a thick slice of semi-soft cheese, such as Pategrás, Gouda, or a similar variety.

The contrast between the sweet, slightly tangy paste and the creamy, mellow cheese creates a harmonious blend of flavors. Many Postre Vigilante variants use different types of cheese and dulce. These variants’ names are ‘queso y dulce’.

The dish was invented in 1920 at a cafeteria frequently visited by the police. That is why this cheesy treat has its name “vigilante,” meaning “watchman” or “guard”.

Lomito is an authentic Argentine sandwich with tasty slices of Lomo steak. The beef is expertly grilled or pan-fried.

Common additions in Lomito are a slice of ham, melted cheese (often mozzarella), crisp lettuce, and tomato slices. It’s also added with mayonnaise, mustard, and chimichurri sauce.

Lomitos are widely available across Argentina, from street food vendors to cafés and restaurants, especially in urban areas. Argentinian people often have it as a snack during the day.

Chipá is a beloved snack in Argentina, particularly in the northeastern region. These small, cheesy bread balls are made from tapioca starch (a gluten-free flour derived from the cassava root), so they have a chewy texture.

The dough is added a generous amount of cheese, typically a firm, salty cheese like Paraguayan Queso Paraguay or Argentine Queso Sardo, creating a savory taste to chipá.

You will likely run into a street food cart selling these breads in a small plastic bag almost everywhere in Argentina.

Plus, they were first invented around the 18th century by the local Guaraní people.

Tamales are a special dish consumed popularity in Argentina and some neighboring countries. The dish comprises steamed corn dough wrapped in corn husks or banana leaves. After enjoying the dish, you can discard the wrapping.

This Argentine specialty has plenty of filling choices; from meats, cheeses or vegetables, and herbs. Some aromatic spices like peppers and ají can perfume the dish.

Tamales salteños is a famous variant in the town of Salta (Argentina). In this version, locals use shredded lamb or pork.

Medialuna is a croissant-like pastry from Argentina with a flaky texture. This treat is part of a large pastry family called “facturas.” Medialuna means ‘crescents’ in English, describing the half-moon shape of this treat.

Tasty fillings like dulce de leche or pastry cream are some options to boost the overall flavor. The zesty taste of lemon added to the dough makes this dessert different from other croissant-like pastries.

You will find these treats at a reasonable price in almost any coffee shop or bakery in Argentina.

Rogel is an Argentine dessert with indulgent layers and sweet, caramel flavor. It’s a traditional pastry consisting of thin, crispy layers of dough stacked high and filled with generous amounts of dulce de leche.

The layers are typically made from a simple mixture of flour, eggs, and fat, rolled out thinly and baked until golden and flaky. The dessert is often crowned with a glossy Italian meringue.

In Argentina, you can call this dessert ‘Alfajor Rogel’ because it resembles the Alfajor cookies.

Chocotorta is an Argentinian layered dessert with a bold and delicate sweet flavor. This no-bake cake stands out for its ease of preparation and combination of chocolate and dulce de leche.

The base of the Chocotorta is made from chocolate cookies, typically “chocolinas.” These cookies are soaked in coffee or milk to soften them and then layered with a mixture of dulce de leche and cream cheese.

Chocotorta is especially popular at birthdays, gatherings, and holidays. You can make the dish into any shape, but the rectangle shape is the most common choice.