Argentinians are proud of their barbeque or Asado. Not just a cooking method, Argentinian Asado is also a social event. It usually includes the works — regular meats like pork and chicken, alongside exciting stuff like churrasco (beef sirloin), blood sausage, and picaña. These delectable meat treats taste best between sweetbreads.
Choripán is hot dogs the Argentinian way! It contains grilled chorizo, typically split down the middle, sometimes topped with spicy chimichurri, and served on a marraqueta or baguette roll. They’re bite-sized and perfect for a lunch on the go.
Is it pesto? Is it green salsa? No, it’s chimichurri – the most versatile condiment ever made. Whether used as a dipping sauce, sandwich topping or enjoyed as is (why not!) — the chimichurri elevates any dish. This sweet, savory, spicy blend comprises parsley, olive oil, chili pepper, oregano, garlic, and more. Everyone adds a secret something to their recipe so you can expect something different each time.
You had us at ‘Empanada’ – the word translates to ‘wrapped in bread!’ It was Spanish immigrants who brought the dish over during the 16th century. Today, the empanada is the country’s most popular street food. They’re crusty dough pockets stuffed with all kinds of goodness – chicken, beef, corn, spinach, and of course, cheese!
Matambre is a meat dish bar none. Loosely translated, ‘Matambre’ means a rolled-up hunger killer. This hearty roll contains a mix of vegetables, herbs, red peppers, hard-boiled eggs, and olives wrapped in a thin slice of beef and seasonings before being cooked Asado-style.
Milanesa is an Argentinian favorite. The dish follows the common culinary practice in Milan – dipping fileted beef or chicken in batter before breading and deep-frying. Savor as is or in sandwiches – the country offers a world of different Milanesa sandwiches!
The Italian-inspired Provoleta is grilled cheese, literally. There’s no bread involved! For this dish, soft provolone cheese is slapped on a skillet and grilled to perfection. The secret to the perfect Provoleta is in the foil or skillet used for cooking, giving it a unique smoky flavor. The final product is gooey on the inside, a little crispy outside, and topped with oregano and chili flakes.
Dulce de leche
Dessert lovers, don’t miss out on the decadent dulce de leche, a sweet-sticky, caramel-like pudding made from slowly-reduced condensed milk. Dulce de leche means ‘candy of milk’ and tastes best with a dash of vanilla in it.
Media Luna looks like the French croissant, only shaped like smaller half-moons and sweeter. It’s a buttery puff pastry you’ll find in coffee shops across Argentina.