If you've heard anything about the food in Argentina, you've likely heard that it's all about the meat, and that is absolutely true. Beef is the national dish of Argentina and the country is well-known for its cattle ranches. Grilling and barbecuing are a way of life in Argentina, and the most popular Argentinean dishes defintiely represent that–meat is king. But there are lots of other delicious and interesting Argentinean specialties as well, including plenty of unique appetizers, snacks and beverages.
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Back in the 19th century, Argentina experienced an influx of Italian immigrants which is also reflected in the country's cuisine. Pasta dishes, cheeses and Italian-influenced vegetable preparations are all pretty common in Argentinean cuisine. And of course, when combined with the Latin American influence that Argentinian food is something special.
Whether you're looking to connect with your Argentinean roots through food or you just find the idea of steak and cheese and pasta appealing (who doesn't?!), click through our gallery to find recipes for 30 incredibly tasty Argentinean dishes that you absolutely have to try. It's definitely a bit different than what you might find in the rest of Latin America.
Meatballs are traditional in Argentina.
Like in many Latin American countries, albondigas or meatballs are a common dish. Meatballs cooked in tomato sauce originated in Spain and nearly every part of Latin American has their own way of making them. In Argentina they are made with veal, parmesan cheese and oregano.
Get the full recipe from Argentinian Recipes.
Dulce de leche is everywhere.
Dulce de leche–a caramel made from sugar and milk–is incredibly popular in Argentina, as it is in many Latin countries. It's eaten on its own and used in lots of other desserts. Alfajores are tender, delicious sandwich cookies using dulce de leche. Yum!
Get the full recipe from The Spruce Eats.
Carbonada criolla is a yummy Argentinean beef stew.
Carbonada criolla is a homey, Argentinean beef stew. The recipe originated in the Patagonia region and has a surprsing ingredient–apricots. Add in lots yummy root vegetables and you've got an amazing meal.
Get the full recipe from The Spruce Eats.
Patagonian sweets are something special.
Patagonian black welsh cake is said to have been born out of sheer hunger when Welsh settlers were running out of food and pooled what they had to come up with a fruitcake that could be stored for months. It has lots of nuts, dried fruits, eggs, and rum in it.
Get the full recipe from The Spruce Eats.
Where there's beef there are burgers.
Where there's an abundance of beef, burgers are sure to be popular. This version features sauteed onions and garlic in the meat mixture for lots of flavor, is topped with traditional chimichurri and stuffed into a pita.
Get the full recipe from Fine Cooking.
European influence in Argentina's picada.
A common pre-barbecue appetizer in Argentina is known as picada, which is a type of charcuterie or cheese board that includes sliced meats and cheeses, olives, nuts, perhaps some pieces of Spanish omelette, and small slices of pizza.
Get the full recipe from The Spruce Eats.
Chili is classic ranch food.
Chili was pretty much created as a hearty meal to satiate hardworking ranchers, so it's no surprise that there's an Argentinean version. There are no beans in it, and it's jazzed up with the additiona of chorizo.
Get the full recipe from the Cooking Channel.
Chimichurri is the most well-known Argentinean condiment.
In Argentina, chimichurri is THE ubiquitous condiment. It's always served with steak and alongside the parillada (barbecue), but it's pretty amazing on chicken and fish and even on grilled vegetables.
Get the full recipe from The Spruce Eats.
Chocolate cookies layered with dulce de leche? Yes, please!
Chocotorta is a popular dessert in Argentina and we have no question why. Its layers of chocolate cookies with a mixture of cream cheese and dulce de leche layered in between to form a yummy cake-like dessert.
Get the full recipe from Nestle.
Chorizo is always a solid choice.
Chorizo is the most common sausage eaten in Argentina. So much so that there's an entire sandwich named after it. Choripan is literally grilled chorizo in a bread roll and often topped with chimichurri and/or a salsa of sorts.
Get the full recipe from Taste.
You can't go wrong with a croqueta.
Croquetas are another Spanish holdover you'll find in Argentinean cuisine. They are usually stuffed with savory chicken and served as an appetizer or snack. So yummy and deliciously crunchy.
Get the full recipe from Argentinian Recipes.
If you like eggplant parmesan, you'll like this dish.
The Italian influence is once again evident in this Argentinean stuffed eggplant dish. Slices of eggplant are layered with plum tomatoes, bell pepper and two different kinds of cheese. Interestingly, the eggplant is roasted before it's layered with the other ingredients.
Get the full recipe from Argentinian Recipes.
Meat empanadas are a classic.
We all have our own version of empanadas, and Argentina is no exception. This version is stuffed with beef, green olives, and bell peppers, then baked, but everyone has their own favorite combination.
Get the full recipe from Bon Appetit.
Try this vegetarian emapanada recipe too.
Vegetarian fare isn't at all common in Argentina, but if you want all the flavor but prefer to skip the meat, this empanada recipe is a good one to try. The filling is made with cheese and a variety of different veggies that you can mix and match.
Get the full recipe from At the Immigrant's Table.
Tortas fritas are a common snack option.
Argentinean tortas fritas are similar to Native American fry bread, but use more lard in the dough. The crispy treat is commonly served as a snack alongside yerba maté tea or slathered with jam for breakfast on the weekends.
Get the full recipe from The Spruce Eats.
Argentineans have their own style of pizza.
Fugazza is Argentina's version of pizza. It lacks the traditional tomato-based sauce and it's instead topped with caramelized onions before a heaping of cheese is added. The crust is focaccia-like in texture.
Get the full recipe from The Spruce Eats.
More bread and cheese are always good!
Chipa cabure is a grilled Argentinean cheese bread first created by the indigenous people. They are most traditionally eaten during holidays and celebrations, but can be found from street vendors as well.
Get the full recipe from Saveur.
"El Submarino" might not be what you'd think.
You probably don't think of hot chocolate when you see "el submarino," but that's exactly what it's called in Argentina. That's because it's typically served as a mug of hot milk with a rectangle of chocolate on the side, that you sink into the milk. Yum!
Get the full recipe from The Spruce Eats.
Locro is perfect on a cold night.
Locro is a thick and hearty meat and corn stew originally from Northern Argentina. It's typically a savory combination of corn, beans, pancetta, chorizo, beef, and spices. It's not uncommon to include tripe and pigs' feet as well.
Get the full recipe from The Real Argentina.
Try mazamorra instead of rice pudding.
In parts of Latin America, mazamorra is much more common treat than arroz dulce, but it's made with dried white hominy instead of rice and flavored with lemon and/or cinnamon. It's so simple and easy to make and a great warming treat.
Get the full recipe from Ana Travels.
Argentinean milanese is made with beef.
Italian chicken milanese is turned on its head in Argentina where it's made with the much more popular protein: beef. It's served with a variety of toppings, including delicious fried eggs for a truly filling meal.
Get the full recipe from Tara's Multicultural Table.
Argentinean paella is just as amazing as you would expect.
The Argentinean version of paella is pretty similar to the traditional Valencian version. Surprisingly, there's no sausage in it, which you sometimes see in paella, but it's full of chicken and seafood.
Get the full recipe from Argentinian Recipes.
Argentinean pancakes are similar to crepes.
Argentinean pancakes are thin and light like crepes. They are simple combination of eggs, milk, flour and a bit of sugar. Most typically they are served with dark dulce de leche and fruit, for a simple and delicious breakfast.
Get the full recipe from My Recipes.
Melty cheese--need we say more?
Provoleta is an incredible Argentinean appetizer that is literally just oozy, melty provolone cheese topped with oregano and chili pepper and served with a side of crusty bread for dipping. So delicious!
Get the full recipe from Honest Cooking.
Rogel cake combines two favorites.
Rogel cake isn't technically a cake at all. Like, chocotorta it's composed of layered biscuits, but this time the cookie is flavored with cognac, layered with dulce de leche and topped with crisp, fluffy meringue.
Get the full recipe from World on a Spoon.
Salsa criolla is served alongside chimichurri.
Chimichurri may be the star of traditionall barbecued meats in Argentina, but salsa criolla is the co-star. It's a bell pepper and tomato based salsa used to add freshness and crunch to steaks and street foods like choripan.
Get the full recipe from Chili Pepper Madness.
These short ribs are to die for.
Slow cooked for three hours, these Argentinean-style beef short ribs are flavored with fresh garlic, balsamic vinegar, salt, and pepper, and of course, served with a tangy chimichurri. They are first smoked and then basically braised until they fall off the bone.
Get the full recipe from Traeger Grills.
Grass-fed beef makes all the difference.
One reason that Argentinean steak is so highly regarded is that it is predominantly grass-fed, which makes a big difference in flavor. To keep this leaner variety tender and juicy, Argentinos cook their steak over gentle heat, let it rest and then serve it with chimichurri.
Get the full recipe from Adore Foods.
This stuffed steak is another variation to try.
Argentineans don't seem to mind eating the same types of meat over and over again, but you could change things up a bit by stuffing your flank steak like in the dish dubbed matambre. This dish is typically stuffed with hard-boiled eggs and veggies, and in this particular recipe a chimichurri-like sauce is added to the filling.
Get the full recipe from Jo Cooks.
This homey spaghetti dish is a winner.
Tuco con fideos is something you might find on the dinner table in any Argentinien household. It's similar to spaghetti and meat sauce, except it's made with beef stew meat and beef broth for a richer, heartier taste and texture.
Get the full recipe from Argentinian Recipes.
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