South America
Food of Argentina
The 8 most iconic national dishes of Argentina — real photos, key ingredients and tasty facts behind every plate.
Americas
Asado
Argentina’s signature barbecue centers on beef ribs, steaks, sausages and offal cooked slowly over wood embers or charcoal. It is smoky, deeply savory and as much a social ritual as a meal.
Did you know?
In Argentina, the asador—the person tending the fire—is traditionally a respected role, and asado is often treated as a weekend institution.
Empanadas
These stuffed pastries are baked or fried and filled with mixtures such as beef, onion, egg and olives. They vary by province, but the flaky crust and juicy filling make them a national favorite.
Did you know?
Regional styles are so distinct that locals often recognize an empanada’s province of origin by its shape, seasoning or fold.
Milanesa
A breaded cutlet of beef or veal, fried until crisp and golden, milanesa is a staple of Argentine home cooking and cafés. It is comforting, crunchy outside and tender inside.
Did you know?
The dish reflects major Italian influence in Argentina and is closely related to the cotoletta and Wiener schnitzel traditions.
Locro
Locro is a hearty, slow-cooked stew of corn, beans, squash and meat, especially associated with national holidays. Thick, warming and rustic, it is one of Argentina’s most traditional inland dishes.
Did you know?
It is especially eaten on 25 May and 9 July, linking the dish strongly with Argentine patriotism and independence commemorations.
Choripán
This beloved sandwich pairs a grilled chorizo sausage with crusty bread, usually topped with chimichurri or salsa criolla. It is juicy, garlicky and a classic at football grounds and asados alike.
Did you know?
Its name is a straightforward blend of chorizo and pan, the Spanish word for bread.
Dulce de leche
This thick milk caramel is one of Argentina’s defining sweets, eaten by the spoonful or used in pastries, cakes and cookies. It tastes rich, creamy and deeply caramelized.
Did you know?
Argentina is one of several countries that claim dulce de leche as their own, and it is especially iconic there as the filling for alfajores.
Humita
A traditional Andean preparation found in northwestern Argentina, made from fresh ground corn and often steamed in corn husks. In Argentina it commonly includes onion, cheese, and seasoning for a soft, savory filling.
Did you know?
Humita is especially associated with the Andean northwest and reflects pre-Hispanic corn cookery traditions.
Matambre arrollado
A rolled and stuffed beef flank dish served cold or at room temperature in Argentina, especially for festive meals. The meat is filled with vegetables, eggs, and herbs, then poached or roasted before slicing.
Did you know?
Its name uses matambre, a traditional cut whose name is often explained as coming from matar el hambre, or 'kill the hunger.'