Yumundi
English
AR

Argentine Recipes

20 recipes

Argentine cooking reflects its immigrants as much as its cattle. Spanish settlers brought wheat and cooking traditions, and the large wave of Italian arrivals from the late 19th century made pasta, pizza and ice cream everyday food. Beef is central: asado, the weekend grill, is both a meal and a social ritual, with short ribs, flank and sausages cooked slowly over embers, seasoned with coarse salt and served with chimichurri. Empanadas, baked or fried, vary by province, from juicy hand-cut beef in Tucumán to sweet corn and cheese fillings elsewhere. In the Andean northwest, corn, squash and potatoes appear in locro, humitas and tamales. Dulce de leche, a thick milk caramel, fills alfajores, pancakes and cakes. Meals start late, afternoon tea or mate is a daily break, and dinner often begins after nine at night. Festive tables hold roast meats, sandwiches de miga and pan dulce at Christmas, and gnocchi on the 29th of each month.

Staple ingredients

Appetizers

Main Dishes

Breads

Desserts

Snacks

Drinks

Sauces, Dips and Condiments

Common questions

What is Argentine food known for?

Beef cooked on the grill, empanadas, milanesa, chimichurri, Italian-style pasta and pizza, and sweets filled with dulce de leche such as alfajores. Meals are social and often long.

What is the national dish of Argentina?

Asado, the mixed grill cooked over embers, is the dish most tied to national identity. Locro, a corn and meat stew, is the traditional dish for the May 25 and July 9 national holidays.

Is Argentine food spicy?

No. Seasoning is generally mild, built on salt, garlic, parsley, oregano and paprika. Chimichurri has a little chili flake, but heat is minor, and dishes from the northwest may be spicier.