Argentina, a country renowned for its beef-centric diet, offers a diverse and flavorful culinary landscape beyond its meaty staples. Drawing inspiration from Italian and Spanish migrants, as well as incorporating ingredients from the Andean northwest and Patagonia in the south, Argentina presents a gastronomic adventure for every visitor.
Empanadas: Empanadas, Argentina’s beloved street food, are dough pockets filled with an array of ingredients. Whether baked or fried, these delectable treats can feature vegetarian or carnivorous fillings. Regional specialties add a unique touch, such as quinoa and goat’s cheese in the northwest province of Jujuy or lamb in Patagonia. The distinctive crimped edges, known as “repulgue,” often serve as a guide to the various flavors.
Choripan: A popular street food typically enjoyed as an appetizer at barbecues (asados), choripan is a sausage sandwich where chorizo meets bread. Toppings like chimichurri or salsa criolla add a burst of flavor, and variations include boar sausages for a unique twist.
Pizza: Argentinian pizza, with its circular form and dough base, diverges from its Neapolitan counterpart with a generous layer of Argentinian-style mozzarella cheese. Garnishes like green olives, oregano, or dried chili flakes create a distinct pizza experience. Traditional pizzerias in Buenos Aires often sell slices for a quick, standing-at-the-bar indulgence.
Milanesa: With Italian influence, milanesa, also known as escalope globally, features thin cuts of beef or chicken hammered down and coated in breadcrumbs before being fried or baked. Toppings like fried eggs, cheese, and tomato sauce elevate the dish, offering a range of flavorful combinations.
Provoleta: Provoleta, a soft, round provolone cheese, transforms into a gooey delight when grilled. A classic starter at an Argentinian barbecue (asado), it is often accompanied by oregano and can feature variations like goat’s milk provoleta for a creamy yet acidic taste.
Asado: The pinnacle of social gatherings in Argentina, an asado is both a barbecue and a traditional method of grilling beef. This multi-step meal includes choripan, morcilla (blood sausage), and provoleta as entrees, followed by organ meats like mollejas, chinchulines, and rinones. Various cuts of beef, such as ribeye, sirloin, short ribs, and skirt steak, make the main course a carnivorous delight.
Llama: In Argentina’s northwest, llama steak is a common culinary choice due to the camelid’s adaptation to the region’s high altitude. With a rustic and earthy flavor, llama can be sampled in empanadas, stews, or as a standalone steak.
Humita: A tribute to corn, humita is a savory dish where corn mash is revealed within untied leaf packages. Steamed or boiled, this dish dates back to pre-Columbian times and is enjoyed throughout the Andean region, featuring fresh corn, milk, onions, spices, and sometimes goat cheese.
Locro: Traditionally served on May 25 to mark Argentina’s May Revolution, locro is a hearty stew made from white corn, beef or pork, tripe, red chorizo, white beans, squash, and pumpkin. Seasoned with cumin and bay leaf, it is a warm and satisfying winter dish.
Dulce de Leche: Dulce de leche, a caramelized milk and sugar sauce, is a sweet and sticky delight often accompanying desserts like flan. In ice cream form, known as dulce de leche-flavor helado, it becomes a must-try, offering a thick and creamy texture that rivals Italian gelato.
In Argentina, the culinary journey extends far beyond beef, inviting visitors to savor a rich tapestry of flavors influenced by diverse cultures and regional specialties. From the streets of Buenos Aires to the high-altitude landscapes of the northwest, each dish tells a story of Argentina’s vibrant culinary heritage.