ArgentinaWhat to eat in Argentina: top 10 dishes
Traveling to Argentina? These are the ten dishes it is best known for, from everyday staples to festive classics, with a short background and a tip on where and when to eat each one. Ranked by how widely they are known around the world.
01Empanada
An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spain, Portugal, other Southern European countries, North African countries, West African countries (where they are known as meat pies in Ghana and Nigeria), South…
Travel tip Sold at bakeries and casual takeaways, and a popular starter or light meal. Fillings differ by region, and they are eaten by hand.
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02Dulce de leche
Dulce de leche, caramelized milk, milk candy, or milk jam is a confection commonly made by heating sugar and milk over several hours.
Travel tip Found everywhere in Argentina, spread on bread, in pastries, and inside alfajores. It is a staple of breakfast and merienda.
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03Asado
Asado is the technique and the social event of having or attending a barbecue in various South American countries: especially Argentina and Uruguay where it is also a traditional event, as well as Brazil (Rio Grande do Sul), Chile and Paraguay.
Travel tip A weekend social event at home or in a parrilla restaurant, cooked slowly over embers. Meat arrives in rounds, so pace yourself.
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04Milanesa
Veal Milanese is a popular variety of cotoletta (veal cutlet preparation) from the city of Milan, Italy. It is traditionally prepared with a veal rib chop or sirloin bone-in and made into a breaded cutlet, fried in butter.
Travel tip This is the Italian-style veal cutlet that inspired the version popular in Argentina. Look for the Argentine milanesa on casual menus.
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05Milanesa
Milanesa (Spanish for "Milanese") is a form of breaded cutlet that is mainly associated with the Southern Cone and the Río de la Plata region.
Travel tip A casual lunch and dinner staple at home and in cafés and bodegones. Often served with fries, mashed potatoes, or topped with ham, cheese, and tomato sauce.
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06Choripán
Choripán (plural: choripanes) is a type of asado sandwich with grilled chorizo. It is popular in Argentina, Chile, Uruguay, Paraguay, Peru, Ecuador, Bolivia and Venezuela.
Travel tip A street food and football-match classic, grilled at stalls and parrillas. Add chimichurri, the herb sauce, if you like.
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07Pastafrola
Pastafrola, pasta frolla or pastaflora is a type of sweet tart that originated in Italy and is common in Argentina, Paraguay, Uruguay, Egypt and Greece. It is a covered, jam-filled shortcrust pastry dish principally made from flour, sugar and egg.
Travel tip A classic bakery and café sweet, often enjoyed with coffee or mate in the afternoon. The traditional filling is quince paste.
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08Matambre
Matambre is the name of a very thin cut of beef in Argentina, Uruguay, Rio Grande do Sul and also Paraguay. It is a rose-colored muscle taken between the skin and the ribs of the steer, a sort of flank steak. It is not the cut known normally in the U.S.
Travel tip A cut of beef often seen on grills, and the name is also used for a rolled stuffed version served cold or hot. Ask at a parrilla if it is available.
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09Fugazza
Fugazza (from Genoese fugassa) is a common type of Argentine pizza, originating in Buenos Aires, that consists of a thick pizza crust topped with onions and sometimes olives.
Travel tip Found at pizzerias in Buenos Aires, often eaten standing at the counter or at the table with a slice of cheese. A neighborhood pizzeria is a good place to try it.
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Description: Wikipedia, CC BY-SA 4.0 · Photo: Wikimedia Commons