Exploring the Flavors of Argentina: 38 Argentine Dishes you should try

Dive into the vibrant world of Argentinian cuisine as we navigate through 38 essential dishes, each unveiling a slice of the country’s rich history and cultural tapestry. From the hearty Puchero to the hidden gem Fainá, these dishes carry narratives echoing through Argentina’s past.

Shaped by the intricate dance of Indigenous, Spanish, and Italian influences, Argentine cuisine emerges as a living canvas of diverse cultural amalgamation. In this exploration, we peel back layers of tradition and regional nuances woven into each dish, revealing the unique gastronomic identity of Argentina. Whether you’re a seasoned food enthusiast or a curious palate adventurer, get set to savor the essence of Argentina—a compelling story of culinary evolution and cultural richness hidden within every flavorful bite.

1. Asado

Experience Argentina’s essence through the iconic Asado, a barbecue tradition that transcends dining, becoming a ritual celebration of fire, smoke, and sizzling meats. Originating from gauchos, Argentina’s legendary cowboys, Asado is a symphony of flavors, including beef, pork, ribs, sausages, blood sausages, and sweetbreads, charred over open flames.

More than a meal, Asado immerses you in the very essence of Argentine identity, uniting people in bustling cities or serene Patagonian plains. The crackling embers, aromatic wood, and succulent meats create an experience beyond food, marked by shared stories and smoky perfection.

“Asado” means “roasted” in Spanish, representing an Argentinian barbecue beyond the ordinary grill-out. Rooted in gaucho tradition, it features a variety of grilled meats, primarily beef, cooked on a parrilla (cast-iron grill) over charcoal or wood-burning fire.

Today, Asado symbolizes Argentine culture and heritage, evolving into a social event. Meats slow-roast for hours, allowing friends and family to socialize. Diners enjoy smaller dishes like empanadas, provoleta with chimichurri, and choripán while waiting. The order of grilling is a respected tradition, with “noble” cuts saved for the grand finale.

2. Fugazza

Fugazza, an Argentinian culinary gem that gracefully embraces the influence of Italian flavors. Echoing the texture of Genovese focaccia, Fugazza takes on the form of an Argentinian pizza, featuring a substantial sourdough crust free from the confines of traditional tomato sauce. Adorned with a generous array of caramelized onions, oregano, and optional toppings such as olives, artichokes, and grated parmesan cheese, this dish unfolds as a savory masterpiece.

The roots of Fugazza extend back to the ingenuity of Juan Banchero, a Genovese-Argentinian pizzaiolo credited with its invention during the late 19th to early 20th centuries. He introduced this flavorful creation at his Buenos Aires pizza shop, which continues to thrive to this day. Be sure not to overlook its delightful variation, fugazzetta, where mozzarella finds a cozy haven between two layers of dough.

Beyond a mere pizza, Fugazza symbolizes Argentina’s culinary heritage, intricately woven with immigrant influences. With its golden crust and savory toppings, each bite serves as a testament to the enduring connection between Argentina and the diverse cultures that have contributed to its rich gastronomic tapestry.

3. Ravioles

From its name, you can tell what this dish is all about. Ravioles is the Argentine take on Italian ravioli, a popular pasta made with stuffed pockets of thin pasta dough.

These little pasta pockets are filled with tasty stuff like ricotta, spinach, or savory meats, celebrating the art of pasta craftsmanship. Whether they swim in a tomato sauce or get a drizzle of olive oil and Parmesan, Ravioles bring a taste of Italy to Argentina.

When you take a bite of these pasta treasures, it’s more than just a dish—it’s a mix of flavors that tells the story of Argentina’s love for global influences in its own cooking style. Whether covered in a yummy tomato sauce or just a bit of olive oil and Parmesan, Ravioles bring a taste that spans the world and reflects Argentina’s culinary traditions.

4. Chipa

Chipa, a petite cheese-flavored roll, has woven itself into the culinary fabric of Paraguay, Bolivia, Brazil, and Argentina. Originating as a traditional bread among the indigenous Guaraní people, it has become a popular breakfast item, a delightful snack, and a ubiquitous street food offering in Argentina.

While chipas once embraced simplicity with cassava flour as their mainstay, the culinary transformation initiated by Spanish colonists added cheese and eggs, breathing new life into this beloved treat. Today, Argentinian chipas showcase delightful diversity, featuring an array of cheeses and imaginative fillings such as ham, vegetables, or ground meat.

5. Llama Steak

Embark on a culinary adventure with Llama Steak—a dish that beckons you to savor the flavors of the Andean highlands. Tender and lean, llama meat is expertly prepared, offering a unique taste of Argentina’s vast landscapes. Grilled to perfection, each bite is a journey through the rugged beauty of the Andes, where the essence of the land is captured in the succulence of the meat.

Indulging in Llama Steak means more than experiencing a dish; it’s a partaking in the rich tapestry of Argentine biodiversity. The harmony of smoky grill marks and the natural flavors of the Andean plains unfolds on your palate, creating a culinary escapade that pays homage to Argentina’s diverse and breathtaking terrain.

6. Cordero Patagónico al Asador

Explore the rich culinary landscape of southern Argentina in the provinces of Santa Cruz and Chubut, a haven for lamb enthusiasts. Here, the thriving sheep population, nurtured by a favorable climate and ample grazing pastures, gives rise to exquisite lamb dishes.

Among these delights one standout delicacy is the Cordero Patagónico al Asador, a Patagonian culinary masterpiece. This dish pays homage to the region’s vast landscapes and the age-old tradition of spit-roasting. The lamb, sourced from the Patagonian expanse, is meticulously seasoned with local herbs and slow-cooked over an open flame. As it roasts, the meat is basted with a concoction of garlic, salt, water, and aromatic herbs like rosemary, oregano, and bay leaves. The result is a harmonious symphony of flavors, with the exterior crisped to perfection and the interior retaining its succulent juiciness.

Savoring Cordero Patagónico al Asador is not just a culinary experience; it’s a journey into the untamed beauty of Patagonia itself. The crackling fire, the fragrant aroma of seasoned meat, and the unparalleled tenderness of Patagonian lamb on your plate create a sensory celebration that mirrors the wild and majestic spirit of Argentina’s southernmost reaches.

7. Chimichurri

In the heart of Argentine cuisine, Chimichurri emerges as the quintessential green salsa—a vibrant symphony of finely chopped parsley, oregano, onion, garlic, chili pepper flakes, all brought together with the velvety embrace of olive oil and a hint of acidity, be it from lemon or vinegar. This zesty, garlicky condiment isn’t just a flavor enhancer; it’s an Argentine culinary anthem.

Chimichurri, with its tangy profile, serves as the nation’s go-to condiment, gracing tables from bustling urban eateries to remote countryside asados. Its versatility knows no bounds; sometimes utilized as a marinade, but most often found draped over grilled meats and an array of savory dishes, Chimichurri is the culinary soul of Argentina.

Imagine the aroma of sizzling meats on an open flame, the tantalizing hiss as Chimichurri meets the heat, infusing every bite with an explosion of flavors. This green elixir not only adds a burst of freshness but elevates the essence of Argentine gastronomy. From the iconic parrillas of Buenos Aires to the furthest corners of the country, Chimichurri is a culinary constant—a testament to Argentina’s love affair with robust, herbaceous condiments that awaken the palate and celebrate the art of grilling.

8. Matambre arrollado

Delight in the culinary craftsmanship of Matambre Arrollado—a dish that transforms a humble cut of beef into a rolled marvel of Argentine cuisine. Thin slices of beef flank steak are expertly seasoned, rolled, and slow-cooked until tender, creating a symphony of flavors. Whether served warm or chilled, each slice unveils the artistry of Argentine cooks who turn simplicity into sophistication.

While the thick slabs of Argentinean meat are a carnivore’s delight, Matambre Arrollado offers a unique experience. This super-slim cut, akin to flank steak, is thinly sliced and stuffed with a vibrant medley of vegetables, hard-boiled eggs, herbs, and olives. The meat is meticulously rolled around the filling, then boiled, baked, or grilled to perfection. Matambre, translating to ‘hunger killer,’ and arrollado, meaning ‘to roll-up,’ embody the essence of this culinary creation.

Savoring Matambre Arrollado means experiencing the epitome of Argentine ingenuity in the kitchen. The tenderness of the meat, the harmonious blend of spices, and the visual elegance of the rolled presentation make this dish a culinary masterpiece. It’s not just a meal; it’s a celebration of the skill and creativity embedded in Argentina’s rich gastronomic heritage. As the story goes, these super-slim rolls are often the first meats ready on the grill, staving off hunger while waiting for the rest of the asado to catch up.

9. Carbonada

In the colder seasons, carbonada transforms into an essential, hearty dish that wonderfully embodies the comforting warmth of the Andes.

This robust stew, traditionally made with beef, potatoes (sweet and white), corn on the cob, carrots, peppers, and a touch of bacon, is a soul-soothing symphony of flavors. Picture this: the stew, enriched with fruits like dried apricots, raisins, peaches, pears, and green grapes, is lovingly spooned into a hollowed-out pumpkin, placed on the barbecue to cook.

As you immerse yourself in the heart of Argentine comfort with Carbonada, you’ll discover that it’s more than just a stew—it’s a journey through the landscapes that inspire its creation. Each spoonful invites you to savor the rich culinary heritage of Argentina, where simple ingredients come together to create a nourishing masterpiece.

Different variants of carbonada can be found throughout the country, showcasing the regional diversity of this beloved dish. And if you’re on the go, keep an eye out for carbonada making its way into empanadas, transforming the hearty stew into the ultimate, portable comfort food. So, let the savory aroma, the tender chunks of meat, and the mingling of vegetables transport you to the heart of Argentine kitchens, where time-honored recipes are cherished as family treasures.

10. Canelones

Enjoy the Argentinian version of an Italian classic—Canelones, a baked pasta dish with a twist. Similar to Italian cannelloni, these pasta tubes are filled with tasty ricotta, spinach, and minced beef, offering a unique take on a familiar favorite. In Argentina, Canelones diverge by using crepes instead of traditional pasta sheets, adding a South American flair to this delicious dish.

As you indulge in Canelones, you’re exploring the fusion of two culinary worlds, where the comforting flavors of Italian cuisine meet the vibrant tastes of Argentina. The layers of crepes, the savory filling, and the perfect mix of ingredients create a delightful eating experience that captures the simplicity and richness of this beloved dish.

11. Puchero

Discover the delicious blend of flavors in Puchero—a classic Argentine stew that combines various meats, veggies, and legumes in a hearty broth. This dish reflects a mix of Spanish and indigenous cooking styles, creating a tasty and comforting experience. Puchero is all about balance, where each ingredient adds to a symphony of flavors that warm your soul.

Tasting Puchero is like joining a friendly Argentine gathering. The rich broth, tender meats, and abundance of veggies make it a communal experience that goes beyond the dining table. Whether enjoyed with family or during celebrations, Puchero embodies the heart of Argentine culinary hospitality.

Originally a Spanish stew, Puchero has become a favorite in many Latin American countries, Argentina included. Here, it features beef, potatoes, corn, carrots, onions, squash, cabbage, chorizo, pork belly, and bacon. This hearty stew is perfect for colder months, offering a taste of local flavors and a culinary tradition that’s both comforting and rich in heritage.

12. Choripán

Get ready for a street food fiesta with Choripán, a beloved icon of Argentine culinary delight. Picture this: a grilled chorizo sausage nestled in a crusty bread roll, with optional toppings like chimichurri or salsa criolla. But Choripán is more than just a snack; it’s a celebration of Argentina’s vibrant street food culture.

Widely enjoyed before football matches, favored by taxi drivers, and a staple at markets and street stalls, Choripán embodies the spirit of Argentine street food. The sausage, a mix of pork and beef, is expertly grilled over charcoal or wood flames, then butterflied down the center, topped with chimichurri, and snugly placed between slices of crusty bread. Depending on the province, you might find additional delights like caramelized onions, pickled aubergines, and green peppers.

Rooted in gaucho tradition, Choripán has seamlessly transitioned from rural to urban, firmly establishing itself on the country’s culinary map. As you bite into this delightful creation, imagine immersing yourself in the lively atmosphere of Argentine street corners and bustling markets. The smoky aroma of the sausage, the satisfying crispiness of the bread, and the burst of flavors with each bite create a culinary experience that not only satisfies your taste buds but also captures the spontaneous and zestful essence of Argentina’s street food scene. Indulge in the delight of Choripán, and you’ll discover that it’s not just about the food; it’s a flavorful journey into the heart of Argentina.

13. Medialunas

Embrace the morning with Medialunas, Argentina’s delectable twist on the classic croissant. These crescent-shaped pastries, slightly smaller and a touch sweeter than their French counterpart, are a breakfast ritual. Crafted in two traditional forms—one with butter and the other with lard—medialunas offer a delicate dance of textures, whether enjoyed plain or adorned with a rum and sugar glaze.

These pastries go beyond mere breakfast fare; they represent an indulgence in crescent-shaped bliss, capturing the essence of Argentine hospitality. The delightful fusion of European pastry finesse and Argentine culinary creativity is evident in each bite. Whether paired with a cup of coffee or relished as a standalone treat, medialunas invite you to savor the joy of unhurried mornings and the warmth of Argentine café culture.

More than a pastry, medialunas mark the sweet commencement of the day, uniquely Argentine—an edible celebration of mornings and the rich tapestry of Argentine flavors.

14. Milanesa

Immerse yourself in the delightful crispiness of Milanesa—an Argentine culinary masterpiece that turns a simple cutlet into a symphony of flavor and texture. Whether it’s succulent beef, tender chicken, or veal, each cutlet is expertly pounded, coated in breadcrumbs, and fried to golden perfection. Every bite offers a harmonious blend of the crispy exterior and the tender heart, creating a nostalgic journey through Argentine comfort cuisine. Beyond a mere breaded cutlet, Milanesa is a comforting embrace on a plate, embodying the art of simplicity elevated to perfection—a timeless favorite that transcends generations.

But wait, there’s more! Milanesa isn’t just a dish; it’s the Argentinian answer to the German schnitzel, making it a carnivore’s dream come true! This culinary marvel is a fantastic option for meat-lovers seeking an authentic taste of Argentina. While the process may sound simple and familiar—pounding meat, coating it in an egg and breadcrumb mixture, and frying—it’s an experience that surpasses expectations.

Now, imagine yourself exploring Argentina’s vibrant landscapes. Milanesas make the perfect travel food! Whether you’re backpacking or constantly on the go, we recommend indulging in a Milanesa sandwich, adorned with your favorite Argentinian condiments and toppings. It’s a portable feast that captures the essence of Argentina’s culinary legacy, ensuring that every bite is a savory celebration of tradition and innovation.

15. Tamales Salteños

Tamales, a beloved dish across Latin American cuisines, find a distinctive expression in Argentina with the renowned Tamales Salteños, especially cherished in the Northern regions like Salta and Tucumán.

These unique tamales encapsulate a delightful blend of minced meat, cornflour, squash, onions, garlic, peppers, and eggs, carefully enveloped in fresh corn husks. The traditional method of tying the husks at each end and boiling preserves the authentic flavors, creating a culinary experience that beautifully captures the essence of the Northern Argentine regions. Tamales Salteños are not just a dish; they’re a journey into the heart of Argentina’s gastronomic heritage, a celebration of flavors that echo through the culinary traditions of Latin America.

16. Provoleta

In Argentina, the art of grilled cheese takes on an extraordinary flair with the tantalizing trademark dish known as provoleta. A culinary offspring of the substantial Italian immigration to Argentina, provoleta stands as the country’s distinct variation of provolone, offering a taste experience that is nothing short of sensational.

Imagine this: pungent, sharp slices of provolone transformed into discs, generously sprinkled with chili flakes and aromatic herbs like oregano, then expertly grilled. The result is a mesmerizing union of textures and flavors—a nearly melted cheese that emerges from the grill crisp and slightly caramelized on the outside, while remaining irresistibly gooey and smoky on the interior.

To elevate the provoleta experience to culinary bliss, it’s customary to crown this cheesy masterpiece with a final flourish. Whether it’s a drizzle of extra virgin olive oil for added richness or a spoonful of chimichurri to inject a burst of herbal zest, each bite becomes a symphony of savory notes. Provocative in its simplicity, yet utterly indulgent, provoleta captures the essence of Argentine ingenuity in transforming a classic into a grilled cheese extravaganza that will leave your taste buds applauding.

17. Fideos

Inspired by Italy, fideos, which simply means pasta, embraces Argentina’s rich, hearty, and delicious culinary tradition.

Savor a variety of delightful pasta types, including Spinach Ravioli, Cheese and vegetable-stuffed Cannelloni, Ricotta Agnolotti, and Ham and Mozzarella Sorrentino. Each type brings a burst of flavors, showcasing the fusion of Italian and Argentine culinary influences.

To enhance the experience, every plate of fideos in Argentina comes with plenty of fresh tomato sauce, taking these pasta dishes to a whole new level of savory perfection.

18. Pionono

Pionono, a rolled sponge cake from Santa Fe near Granada, is a delightful treat. This delicate dessert is made with a light mixture of flour, eggs, and sugar, providing a flexible base for various flavors. The real fun begins when Pionono is rolled up with a mix of sweet or savory ingredients.

In its Spanish version, Pionono is small and doesn’t have fillings. It’s rolled into bite-sized pieces, soaked in syrup, and topped with toasted cream. But in Latin American countries like Argentina, Piononos get a makeover with a variety of fillings. Sweet options include dulce de leche, chantilly cream, and sliced fruits. On the savory side, you can find fillings like tuna, smoked salmon, ham, turkey, cheese, hard-boiled eggs, and olives. Even with savory fillings, the roll keeps a touch of sweetness, creating a unique sweet-and-savory flavor that appeals to the Argentine taste.

19. Dulce de leche

Dulce de leche, the famed Argentinian confection, holds an iconic status not only in Argentina but also across Latin America. This delightful creation results from the slow cooking of sugar and milk until it transforms into a rich golden brown hue. The caramelization process contributes to a sweet taste and a light texture that’s universally appealing.

This versatile dulce de leche is an integral part of Argentina’s sweet gastronomy, finding its way into an array of delectable treats. From alfajores to torta rogel, it seamlessly enhances the flavors. Whether as a filling or spread, dulce de leche pairs exquisitely with waffles, ice cream, churros, medialunas, and flans.

Legend has it that this accidental culinary gem was discovered during a truce meeting in 1829 between civil war leaders Juan Manuel de Rosas and Juan Lavalle. This sweet spread, crafted from condensed milk, has become a staple, gracing the tables of Argentine households and finding its place in iconic desserts like helado (ice cream). The love for dulce de leche extends far and wide, creating a luscious cascade over each scoop and weaving itself into the rich culinary tapestry of Argentina.

20. Picanha

In Argentina, renowned for its beef, Picanha stands out for its succulent flavor and tender texture. This cut, derived from the rump cap muscle of the cow, is easily identifiable by its distinctive fat cap, contributing to both flavor infusion and moisture retention during cooking. Traditionally prepared on a parrilla (cast iron grill) over charcoal or wood fire, Picanha is elegantly seasoned with a simple touch of salt, allowing its natural flavors to shine through as it reaches a perfect medium-rare finish.

Picanha graces the tables of Argentinean steakhouses and family gatherings alike. Sliced thinly, it accompanies classic sides such as chimichurri sauce, grilled vegetables, or potatoes. Whether indulging in a high-end restaurant or savoring it at a laid-back backyard barbecue, Picanha provides a true immersion into Argentinean beef culture. For enthusiasts of fine meats exploring the country, this culinary gem is an absolute must-try, promising an authentic and unforgettable taste of Argentina’s renowned beef tradition.

21. Alfajores

For those of us who crave sweetness, alfajores are an absolute must-try Argentinian cookie sandwiches that have become a sensation throughout Latin America, Spain, and the Philippines. Its popularity reaches its zenith in Uruguay, Peru, and Argentina, where it proudly holds the distinguished status of a national dish.

These delightful treats come in various shapes and sizes, but the essence remains constant: two round shortbread cookies embracing a luscious filling of dulce de leche. Tradition dictates a dusting of powdered sugar, but the culinary creativity doesn’t stop there—alfajores can be glazed, covered in grated coconut, or dipped in decadent chocolate. Such is their popularity in Argentina that the country boasts an estimated consumption of over a billion of these delicious cookie sandwiches every year!

The rich history of alfajores adds to their mystique, tracing their origins back to the Arab world, with a journey that led them from southern Spain through the cultural exchange with the Moors. Introduced to Argentina by the Spaniards, alfajores found a permanent home, becoming a cherished national cookie. Argentines have woven a sweet tradition around alfajores, savoring these crumbly shortbread-like biscuits throughout the day. It’s a testament to Argentina’s love affair with these cylindrical delights, creating a sweet tradition that spans the entirety of the country. So, if you’re ready to embark on a delectable journey, alfajores are the perfect companions!

22. Rogel 

If you’re a fan of alfajores, get ready to fall in love with rogel. Also known as torta rogel or alfajor rogel, this traditional Argentinian dessert is a sweet marvel that echoes the beloved cookies. Rogel features thin layers of crunchy cookie biscuits delicately layered and held together with the heavenly touch of dulce de leche.

In a style reminiscent of a mille-feuille, rogel boasts eight biscuit layers crowned with a luscious layer of Italian meringue. What makes this dessert special is the use of egg yolks in the cookie dough, giving the biscuits a distinctive crispiness that enhances the entire experience.

While the exact origins of rogel remain a mystery, a charming story suggests it was invented by a couple in Buenos Aires during the 1960s, named after the woman, Rogelia. Regardless of its origin, rogel has become a cherished pastry, gracing the tables of countless Argentinian gatherings with its irresistible charm.

23. Humita

Humitas, an ancient Andean culinary treasure with roots predating the Hispanic era, find their place on tables across South America, including Bolivia, Ecuador, Peru, and Chile. In Argentina, these delectable delights grace the gastronomic scene, particularly in the Salta and Jujuy regions of the enchanting northwest.

The Argentine rendition of humitas involves crafting a dough from the essence of fresh corn, sautéed onions, and an array of tantalizing spices. This concoction, a harmonious blend of flavors, captures the spirit of the Andean tradition. Regional nuances infuse diversity, with ingredients such as red peppers, pumpkin, tomatoes, milk, cheese, and spring onions making their way into the mix.

Much like their culinary cousin, tamales, humitas embark on a journey of preparation wrapped in corn husks, ultimately meeting the gentle embrace of boiling or steaming. This timeless recipe echoes the rich history of the Andean region, offering a taste of tradition that transcends time and borders.

24. Yerba Mate

Yerba mate, a herbal tea derived from the leaves of the yerba mate plant, holds a prominent place in the cultures of Argentina, Uruguay, and Paraguay. The preparation of this invigorating beverage is a ritualistic affair, involving the steeping of yerba mate leaves in hot water. When served with cold water and ice, it transforms into the refreshing tereré.

The process of preparing and consuming yerba mate is steeped in tradition. Traditionally, it involves filling a hollowed-out gourd or container with dried yerba mate leaves and hot water. The communal aspect comes to life as friends and family partake in the shared experience, sipping from the same container using a wooden or metal straw known as a bombilla.

The ceremonial exchange unfolds as the mate brewer passes the gourd in a clockwise order. Each recipient expresses gratitude, takes a sip, and then returns the gourd to the brewer. The ritual continues as the brewer refills the gourd, repeating the process for the next person in the circle.

Infused with caffeine, yerba mate enjoys particular popularity in the mornings. Its widespread appeal is such that Argentinians often gather to partake in mate sessions, akin to the way people meet for coffee or tea, fostering a sense of shared camaraderie over this beloved herbal infusion.

25. Pastelitos Criollos

Delight in the world of Pastelitos Criollos, deep-fried Argentine snacks that transcend culinary perfection. Crafted from puff pastry enveloping a luscious filling of quince (dulce de membrillo) or sweet potato paste (dulce de batata), these treats undergo a magical metamorphosis in hot oil. The puff pastry gracefully unfurls into delicate layers, creating a captivating floral appearance. Fried to a crispy golden brown, they are then lovingly brushed with a delectable sugar glaze.

Year-round, Pastelitos Criollos enchant palates, but akin to the esteemed locro, they assume a distinct significance during the commemoration of the May 25th anniversary of the Argentine Revolution. On May 25, 1810, a pivotal day in history, women peddling baskets of pastelitos circulated around the government house in Buenos Aires, creating an air of anticipation as people awaited a momentous announcement. As the day unfolded, a new local government emerged, paving the way for Argentina’s journey toward independence from Spain.

Since that historic day, pastelitos have become inseparable from the celebrations honoring the May Revolution, weaving their crispy, sugary presence into the tapestry of Argentina’s rich historical and gastronomic legacy.

26. Postre Vigilante

Postre vigilante is a simple yet delightful Argentinian dessert featuring a hearty slice of cheese crowned with a fruity jelly-like paste known as dulce. Similar to pastelitos, this sweet spread is often crafted from quince or sweet potatoes, though creative variations include elderberry, raspberry, pumpkin, and even cactus.

Legend has it that this sweet treat originated in the 1920s at a popular Buenos Aires cantina frequently visited by police officers. The term “vigilante” was colloquially used to refer to police officers, hence the dessert’s name. The charm of postre vigilante lies not only in its ease of preparation but also in its flavorful combination of creamy cheese and the sweet, fruity notes of the dulce topping. It’s a delightful fusion that pays homage to a bygone era and the creative spirit of Argentinian cuisine.

27. Flan Mixto

Flan mixto, Argentina’s take on creme caramel or custard flan, is a beloved dessert frequently prepared at home or enjoyed in Argentinian eateries. Typically served with a delightful touch of whipped cream and dulce de leche, this sweet treat stands out for its luscious flavor.

While the flan is deliciously satisfying by itself, the combination of velvety dulce de leche and airy whipped cream elevates the experience, creating a delightful and creamy burst of sweetness for your taste buds.

28. Guiso de Lentejas

Guiso de lentejas, a quintessential winter dish, embodies rich flavors, warmth, and hearty satisfaction. The classic recipe incorporates lentils, cubed potatoes, carrots, onions, peppers, bacon, and chorizo. However, it’s versatile enough to be enjoyed by vegans and vegetarians, as it can be prepared without any meat, yielding equally delightful results.

While the original recipe demands time, a quicker and arguably healthier version can be achieved by simplifying certain steps and ingredients, allowing for preparation in about an hour. This adaptation doesn’t compromise on taste, making it a convenient option for those seeking a wholesome and efficient meal.

For an enhanced flavor experience, experts suggest letting the guiso de lentejas rest overnight, allowing the ingredients to meld. To optimize this delicious dish, consider preparing it a day in advance, ensuring a more robust and well-developed taste when it graces your table.

29. Pasta Frola

Pasta frola is a distinctive type of pie that typically features a familiar favorite – dulce de membrillo, or quince jam.

This delightful treat has found a special place in our hearts due to its sweet and slightly acidic profile, making it a palatable option for any time of the day.

Originating in Italy, pasta frola has evolved with a unique twist in Argentina and Paraguay, replacing its traditional fruit filling with the beloved dulce de membrillo. The constant, however, is the delectable shortbread crust, which generously fills with tasty quince jam and sometimes enriches with dulce de leche – a nod to Argentina’s sweet tooth.

30. Locro

Locro, a culinary masterpiece, embodies the rich tapestry of traditional Argentine flavors and ingredients. This meat and corn-based stew feature a delightful medley of vegetables and meats, including squash, white beans, carrots, pork, beef, pancetta, and white hominy.

Beyond its gastronomic appeal, Locro holds a significant place in Argentine culture. While suitable for any time of the year, the dish gains special importance on the anniversary of the May Revolution. If you’re keen on immersing yourself in local culture, tasting Locro is a must. While ingredients and preparation styles may vary across regions, locals revere Locro for its unique regional twists and elevated culinary status, a constant in its delicious appeal.

31. Helado

Helado, often translated as ice cream, boasts a creamy, smooth, and velvety texture that leans more towards the gelato experience. In Argentina, Heladerias, local neighborhood gelato shops that dot every street, offer Helado Artesanal. This means each shop crafts its own helado using secret recipes with real ingredients, minimizing artificial additives. Forget supermarket pints—each shop’s unique approach results in a delightful variation in flavor, creaminess, texture, and overall quality.

The love for helado among Argentineans is so profound that it can be delivered straight to your door! Yes, just like ordering pizza or Chinese food. What might seem like a wild idea elsewhere is a norm here. Each kilo of helado, with its diverse array of flavors, embodies the passion that Argentineans have for this frozen delight. The intriguing blue helado in the picture above is called Crema del Cielo, or cream of the sky—a delicious blend of cream with a touch of color.

32. Vitel Toné

A cherished Christmas tradition with its roots in Northeast Italy, vitel toné (‘vitello tonnato’ in Italian) has become a festive staple in Argentina. This cold dish features eye round cut meat paired with a delectable blend of tuna, anchovy, eggs, cream, and mayonnaise sauce.

Given that Christmas in Argentina coincides with the summer season, where temperatures often reach 30-34°C (86-93°F) on Christmas Eve, the culinary choice tends to lean towards refreshing options. Vitel toné perfectly fits the bill—it’s a substantial dish that maintains a cool temperature, providing a lighter alternative to heartier Christmas fare.

Adored for its unique blend of flavors, vitel toné has become a beloved part of the holiday spread. Despite being a full-fledged dish, its cold presentation makes it an ideal choice in warmer weather. The yearly anticipation and enjoyment of vitel toné add a special touch to Christmas in Argentina, prompting everyone to ponder why such a delightful dish is reserved for just two days a year—perhaps part of its charm and the secret to its enduring appeal.

33. Centolla Fueguina

Centolla fueguina, a crustacean belonging to the crab family Lithodes santolla, is celebrated for its exceptional flavor. Also known as the Southern king crab or Tierra del Fuego crab, it is native to the southern coasts of Argentina and Chile. The prime fishing grounds for this delectable crab, known for its superior quality, are located in the Beagle Channel in the southern region of Argentina.

This crab, prized for its sweet and delicately flavored meat found in its long legs and distinctive red, spiky shell, is widely acknowledged as one of the finest crab meats globally. A culinary treasure, centolla fueguina stands out as a renowned regional delicacy in the Tierra del Fuego province, featuring prominently on the menus of restaurants throughout the region.

Given its delicate nature, once extracted from the cold waters, immediate preparation or freezing is essential to preserve its quality.While centolla fueguina shines best with its natural flavor when cooked plain, without additional flavors or sauces, chefs use this versatile ingredient in various delightful crab dishes. From gratins and casseroles to ceviche dishes, tarts, and crêpes, this crab lends its exquisite taste to a diverse range of culinary creations.

34. Chocotorta

Translated as “chocolate cake,” this no-bake Argentinian dessert draws inspiration from Italian cuisine, particularly the renowned tiramisu. The delightful creation features three key Argentinian ingredients: chocolate biscuits, dulce de leche, and cream cheese.

In preparing chocotorta, soften chocolate biscuits in milk and layer them with a delightful mix of cream cheese and dulce de leche. The dessert’s versatility allows the biscuits to absorb chocolate milk, coffee, or coffee liqueur for added richness. One widely accepted theory traces its origin to a marketing campaign that thoughtfully included the chocotorta recipe in the packaging of Chocolinas chocolate cookies.

35. Fainâ

Fainá is a distinctive flatbread crafted from chickpea flour, black pepper, and an array of fresh herbs, making it a beloved culinary creation enjoyed throughout Argentina and Uruguay. One prevalent theory suggests that Genovese immigrants introduced it to Buenos Aires and Montevideo in the early 20th century, eventually propelling it to popularity across the region.

Traditionally, fainá complements pizza by adorning pizza slices with a layer of this flavorful flatbread. This unique pairing, aptly named pizza a caballo or horseback pizza, reflects the delightful marriage of textures and flavors between the pizza and the savory fainá.

36. Morcilla

Morcilla, an Argentinian blood sausage, may initially sound daunting, but it’s a culinary gem worth trying. At Puerto La Boca in Little Italy, we proudly serve authentic Morcilla as a flavorful lunch or dinner appetizer.

Made with cow’s blood, ground pork or offal, and an array of seasonings, Morcilla boasts a unique taste and texture. Served in a cured pork casing, it requires no additional sauce or salt. Enjoy it plain with a fork and knife or sandwiched between bread.

Morcilla’s versatility extends beyond its rich flavor—it serves as a delightful appetizer, complementing Argentinian staples like steak, chimichurri, and empanadas. Embrace this classic dish not just for its taste, but as a cultural exploration. It’s enjoyed globally, known as tapas in Spain and black pudding in the UK and Ireland. Trying Morcilla is an adventurous culinary journey, rewarding you with a unique appetizer you’ll want to order again.

37. Tortilla a la Parrilla Rellena

A classic grilled stuffed tortilla, Tortilla a la Parrilla Rellena, features a flavorful filling typically made of ham and cheese. Skilled chefs expertly craft this traditional dish on a traditional parrilla, the iconic Argentine grill renowned for imparting a distinct smoky flavor to the food.

Originating from the northern region of Tilcara, Argentina, these delectable creations have become a staple of street food culture. The blend of savory ham and cheese encased in a grilled tortilla showcases the rich culinary heritage of Tilcara, offering a taste of tradition and local flavors.

38. Empanadas

The empanada, a globally revered culinary treasure, consists of fried or baked dough pockets filled with savory ingredients. Originating from Spanish colonies like Chile, Belize, Venezuela, Costa Rica, Peru, and the Philippines, its name, “empanada,” stems from the Spanish word “empanar,” meaning “to bread” or “to wrap in bread.”

With roots dating back to the 16th century Iberian peninsula, the empanada shares similarities with the Indian samosa. Introduced to Argentina by immigrants from northern Spain, it evolved from a double-crusted pie to the single pockets enjoyed today.

Argentinian empanadas come in various styles, such as Tucuman-style (fried) or Salta-style (baked). Notable varieties include:

• Empanada Tucumana: Filled with chicken, mondongo (tripe), or beef, seasoned with spring onions, pimento, and vinegar. Tucumán hosts the National Empanada Festival in September.
• Empanada Salteña: Smaller and fat-free, featuring fillings like potatoes, hard-boiled eggs, green onions, red peppers, and ground chili.
• Empanada Jujeña: Exotic blend with beef, chicken, goat, and llama meat, enhanced with peas, onions, garlic, and chili.
• Empanada Cordobesa: Sweet version with white sugar, filled with beef, raisins, potatoes, and olives.
• Empanada Entrerriana: Uniquely filled with milk-soaked rice, offering a distinctive twist on the Argentinian national dish.