8 Traditional Cuisines of Argentina That You Must Try

Now if you’re a foodie like me, you never hide your love of food. And the natives of Argentina also never try to disguise their love for food. The colorful city life and top-notch restaurants experienced in the capital of the country, Buenos Aires, will leave you wanting more. To fill you in on some dishes that the natives and tourists often frequent the country for, continue reading. By the end of this piece, you will have 8 amazing cuisines to try on your next visit to Argentina—or make them at home, they are sure to please your palate.

Chimichurri

This uncooked sauce is rich in flavor with hints of garlic and parsley, oregano and red wine vinegar touching your palate in a flavor explosion. This sauce is traditionally served as a condiment to meat. Try it at home as a marinade for a good cut of beef—cover the beef or chicken with the chimichurri and chill for at least three hours, though overnight is best.

The recipe is easy. Always use fresh herbs—more parsley than oregano, a tad more olive oil than vinegar and at least 3 cloves of garlic, salt and pepper to taste. You can spice it up a bit with jalapeno if you like things hot! Add all the ingredients (except the olive oil) to a food processor and process until smooth (or a bit chunky if you like—I’ll all about texture), be sure to stream in the olive oil. You can also add cilantro and lemon juice, red onion or shallots. I like to experiment and never stick to a recipe so play around and see what taste you prefer. If you are not gonna use the marinade right away for your steak, put it in a sealed jar (glass is best) and keep in the refrigerator for up to 3 days.

Asados

As the nation’s staple dish, you will find it offered at nearly every restaurant throughout Argentina as well as made in the homes of the natives. This dish is created by serving mouthwatering slabs of meat over an open fire.

Asado means barbeque and the cut of beef (usually short or spareribs), and it is a source of pride in Argentina. It is a traditional event in Argentina, much like our American barbeques it brings family together, but never call it a barbeque because it is the truest form of cooking—open fire, grill and meat.

Empanadas

Delightful pastries filled with meats, potatoes, boiled egg pieces, and scallions are smothered in a thick red sauce and cheese to create what the country calls the empanada. Although empanadas are easily found at restaurants all over the world, they don’t get any more authentic than what you will find in Argentina.

Now I love these little pockets of deliciousness. Here in the states they tend to be made sans sauce. In Hendersonville, NC, we have the Baires food truck, which carries this delicacy and it’s my go-to whenever I see them at a local brewery.

Pasta

Italian immigration greatly influenced Argentine cuisine of which you will find many similarities. Pasta is one such similarity. Fettuccine, gnocchi and cannellini are just a few of the favored pastas of Argentina. Throughout the nation, you can find these delicate pastas made fresh at restaurants and marketplaces.

I find gnocchi, which is made from mashed potatoes, more filling than traditional pastas made from various flours, but it is a true fav. I learned how to make the unique design just by rolling the piece of dough down the tine of a fork.

An interesting ritual not shared in Italy is that gnocchi are eaten on the 29^th day in Argentina. Its origin is not clear for there are many reasons, yet one that is consistent is that it denotes good luck and prosperity—you may even find a peso under your plate to show good fortune.

Carbonada

This hearty dish is usually served in northern Argentina and over the colder, winter months. This thick and flavorful stew is made with meat, potatoes, carrots, peppers and sweet corn, topped with dried apricots and raisins then cooked on the grill in a hollowed-out pumpkin.

This sounds yummy and something I shall attempt to make one day. If you’ve made it, please be sure to let me know how it turned out.

Media Lunas

This breakfast dish takes its influence from France. It is a flaky pastry baked with lard or butter then brushed with a sugar glaze. It means half-moons, which denote its shape, similar to a croissant. It is a quick, yet sufficient way to start the day with coffee.

Found in any café, many say Mar del Plata has the best medialunas in the country due to the water there. Perhaps you shall sample a few in different areas and let me know which you think has the best?

Alfajores

For those with a strong craving for sweets, the alfajores is a sandwich cookie with a thick Dulce de Leche paste made with caramelized milk. This “luxurious” cookie is dipped in chocolate and coconut flakes. It is a much-loved dessert throughout Latin America and tends to be consumed the most in Argentina due to it being a common snack for schoolchildren and adults.

Milanesa

Another Italian influence. For this plate, a cut of veal or chicken is pounded thin and coated with breadcrumbs. The cuts are then pan fried and served with mashed potatoes and topped with egg and/or cheese sauce. Yet Italy would never serve this meat with potatoes or fries, while it is the typical way of serving it in Argentina. It is another popular dish in Argentina, which also has a celebratory day on May 8.