Exploring the traditional dishes of Argentina

Argentina offers a full menu of diverse gastronomic experiences with a red-hot dining scene in Buenos Aires and many interesting regional specialties to savor. In this article, we take a tour of the culinary heritage and traditional dishes of Argentina, from tantalizing tamales and sizzling steaks to scoops of some of the best gelato beyond Rome.

Argentine cuisine and its influences

Over the centuries, waves of immigration have had a profound influence on Argentina’s cuisine, and today the table is set with a mouthwatering blend of European and indigenous flavors. Ingredients range from llama meat and sweetcorn in the dry heat of the north to king crab and river trout in the cooler climes of southern Patagonia.

The original traditional dishes of Argentina are essentially the indigenous flavors of the north. Today, this distinctly South American cuisine is layered with influences from around Europe, including Switzerland and Spain. But by far the strongest influence comes from Italy. Pasta, pizza and milanesa cutlets are everywhere, albeit with an Argentine twist.

Read more: Top 10 must-visit places in Argentina

Argentina food traditions: a day in the life

The Argentine breakfast is usually light, and people are carried through the morning by the stimulant hit of yerba mate (more on that later). Mate is often fortified with sweet pastries known as facturas or medialunas (small egg and sugar-enriched croissants).

Lunch is also a relatively small meal during the week, especially during the full heat of summer. The afternoon slump is lifted by a merienda, a sweet snack of cookies (accompanied by more mate). As in Spain, dinner is served late, traditionally well after 8pm, with restaurants not filling until 10pm.

Weekends are about getting together with family and friends over food. The asado (a type of local barbecue) is a favorite way to socialize, comprising a long, relaxed day or evening of eating, drinking, and abundant chat.

Traditional dishes of Argentina: signature foodie experiences

All hail the empanada

From mid-morning sustenance on the go to late-night nibbles with beer, the humble empanada is the reigning king of snacks. The empanada is stuffed with tasty savory combinations. Ground meat with chopped egg and olives is a firm favorite, as is caprese, with cheese, chopped tomato and basil. There are all sorts of permutations to try, sometimes even venturing into the realm of dessert, although for traditionalists, this is a big no-no.

Asado: the unmissable Argentine barbecue experience

When getting to know the most traditional dishes of Argentina, getting stuck into an asado is a rite of passage, and it’s very much a social activity rather than a simple meal. There is an order to proceedings, with sausages and offal first off the grill, in the form of sweetbreads and spirals of crispy intestine.

Another popular side is provoleta, a mild cheese that melts into golden, gooey deliciousness over the coals. Then comes that most famous of Argentine foods, the steak, in all its juicy glory. This is generally served simply with bread and chimichurri (a salsa-like condiment of chopped mixed herbs and vinegar).

Street food staples in Argentina

The choripán is another asado staple, and the quintessential Argentine street food. Translated as sausage in bread, this is one of the most popular foods in Argentina when out and about.

You’ll find choripán kiosks at football matches and parks, serving up hot grilled sausages in white bread rolls, liberally doused with chimichurri. Also on the street food menu are lomitos (steak sandwiches) and bondiola (pork sandwiches).

The ‘secret’ dining scene in Buenos Aires

In Buenos Aires, some of the most cutting-edge and creative dining is found behind closed doors. Puertas cerradas, translating as ‘closed door’ restaurants, are a form of pop-up restaurant in private homes. Professional and amateur chefs open their (usually very stylish) homes to a select few guests and serve a communal menu of their devising.

Desserts and sweet treats: From dulce de leche to gelato

Those with a sweet tooth may well find their spiritual home in Argentina. Desserts, pastries and biscuits often incorporate the sticky, sweet caramel-like syrup known as dulce de leche, probably one of the most famous Argentine foods. You’ll find it sandwiched between two cookies in alfajores, filling doughnuts and pastries or dolloped atop other desserts.

With the prevailing Italian influence in Argentina, it’s no surprise that gelato is a big deal. This is especially so in Buenos Aires, where traditional heladerias have a prime place in every neighborhood. Ice cream comes by the kilo in dozens of flavors (dulce de leche is the most popular), and shops stay open well into the early hours.

Read more: Get to know Buenos Aires

Regional specialties to explore on your Argentina trip

Northern flavors: Andean specialities

Andean ingredients, such as corn, small potatoes, pumpkin and sugarcane, characterise the flavors of northern Argentina. Stemming from the indigenous inhabitants, these dishes are the most traditional Argentine cuisine. Tamales, soft corn dough stuffed with spiced meats and wrapped in a corn husk, are a popular snack. As are humitas, a similar stuffed corn parcel linked to the agricultural communities of the Andes.

Interestingly, the empanada originated in northern Argentina, and each province has its favored style and filling. Empanadas here are generally juicer and more vibrantly spiced than their southern cousins. Soups and stews, such as locro and calapurca, are another staple passed down through the centuries. Hearty and filling, these mix Andean vegetables, spices and herbs with different meats, and are often thickened with corn.

Patagonian delights: from lamb to Welsh teas

Patagonia offers a slightly different menu to central Argentina, with freshwater fish such as river trout often appearing along with king crab in Ushuaia. Rather than beef, lamb features highly in the Patagonian asado. Large lamb shanks are slow-roasted on a vertical spit over flaming coals for melt-in-the-mouth meat.

In addition to Spain and Italy, this region displays influences from Germany, Switzerland and Wales. German settlers in Patagonia began a tradition of brewing beer, and in Bariloche, Swiss-style chocolate is a firm favorite. Welsh tea is served in several small settlements across central Patagonia, complete with lace doilies and chintzy chinaware.

Beverages that define Argentina

Yerba mate: rituals and recipes

More of a way of life than simply a hot drink, yerba mate is to the Argentines what tea is to the British (but supercharged). Mate is a strong stimulant, more potent than tea in terms of getting the conversation flowing. It is also more socially mobile. The teapot is something for the home, whereas the yerba mate gourd, straw and flask can be taken anywhere. You’ll see people going about their business, clutching a gourd with a flask comfortably tucked under their arm.

The bitter tang of mate isn’t for everyone, and will likely make some people wince, but milder and stronger varieties are available depending on your taste. The mate hit also grows weaker after a few refills of the gourd, so first timers are often offered their turn later in the round.

Malbec and beyond: Argentina’s wine scene

Argentina’s wine scene is dominated by the bold and full-bodied Malbec. Pairing perfectly with red meat, Malbec and steak are a match made in heaven and are the building blocks of traditional Argentine cuisine. But there’s more to discover beyond the heavy-weight punch of Malbec.

In the dryer climes of the north around Salta and Cafayate, they produce a floral and zesty white wine named Torrontes. Those who enjoy a fruity Chardonnay or a floral Sauvignon Blanc will appreciate the crisp and aromatic tones of Torrontes, which pair beautifully with salads and seafood.

Read more: Winelands and wine tasting in Argentina

Craft beer and regional influences

Beer slips down a treat in Argentina and is traditionally bought in liter bottles and shared between groups of friends in small glasses. Patagonia has a thriving craft beer industry, with microbreweries dotted around the countryside and towns serving artfully brewed beers made with pure Patagonian glacier meltwater. Craft beer trails and tours are de rigueur, so if ale is your tipple, ask about arranging a tasting.

Make it happen

Explore the traditional dishes of Argentina on a trip personalized for you and your taste buds: get in touch with our local experts, who will get the ball rolling and help you plan a culinary adventure filled with authentic Argentine food.