Argentina Food: 32 Traditional Argentine Dishes to Try

Updated October 3, 2026

Argentina food is built on beef, bread, cheese and sugar: wood-fired asado and thick steaks, baked empanadas, Italian-style pizza and pasta, and desserts layered with dulce de leche. Italian and Spanish immigrants shaped what most Argentines eat every day, while the Andean northwest keeps older Indigenous dishes like locro and humita alive.

The most popular food in Argentina is asado, the weekend barbecue of beef, chorizo and morcilla cooked slowly over embers. Empanadas, milanesa, choripán and anything with dulce de leche follow close behind. This guide covers 32 traditional Argentine dishes, how Argentines actually eat them, and what to order at a parrilla.

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Just want the recipes? Browse our Argentine main dishes hub for step-by-step recipes, or start with our guide to the 15 essential Argentine ingredients.

What Makes Argentine Food Unique?

Argentine food is celebrated for its world-famous beef, traditional asados (barbecues), and the lasting influence of Italian, Spanish, and Indigenous culinary traditions.

Rather than relying on bold spices, Argentine cuisine highlights the natural flavors of high-quality ingredients with simple seasonings like garlic, parsley, oregano, olive oil, and the iconic chimichurri sauce.

The country’s diverse regions each offer their own specialties. The Pampas are known for premium beef, Patagonia for lamb and seafood, the northwest for hearty dishes like locro and humita, and Mendoza for its internationally acclaimed Malbec wines.

More than just great food, Argentine cuisine is built around bringing people together.

Whether sharing an asado, sipping yerba mate, or enjoying a dessert made with rich dulce de leche, every meal reflects Argentina’s warm hospitality, strong traditions, and passion for exceptional food.

1. Asado: BBQ Everything

Fire up the grill!

An asado is an Argentinian barbecue. But in Argentina, the barbecue is a bit more extreme.

Plus, it helps that Argentina has more cattle than people living in it with an abundance of world-class beef.

Asado is a way of cooking as well as a social event. Its the fabric of the Argentinian culture.

It also happens to be Argentina’s national dish.

It combines a variety of meats with fire and a grill. A typical asado starts with chorizo, morcilla (blood sausage) and provoleta, then moves on to beef cuts such as tira de asado (short ribs), vacío (flank) and entraña (skirt steak), plus offal like mollejas (sweetbreads).

Asado is cooked on a parrilla, an iron grill whose height can be adjusted over the embers, so the meat cooks slowly with gentle heat rather than over open flames. You can buy an Argentine-style parrilla on Amazon.

The asador (the person running the grill) seasons with coarse salt only and serves the meat in rounds over two or three hours, so an asado is as much a long afternoon with family as it is a meal.

Recipe: How to make Argentine asado at home, from the cuts to the fire.

Read: How to Host an Argentine Asado: Tips & Tricks for a Perfect Feast.

2. Empanadas: An Argentine Staple

Empanadas literally translate to “wrapped in bread.” How could that not be delicious?

An empanada is one of Argentina’s most popular street foods. Also, typically served as an appetizer or side dish.

Spanish colonists brought them to the region, and every province now has its own style: juicy salteñas from Salta, cumin-scented tucumanas from Tucumán, and baked mendocinas from Mendoza.

Empanadas are stuffed dough pockets. They’re commonly baked or fried.

Empanadas are stuffed with different meats such as chicken or beef and veggies.

If you’re looking to explore this popular Argentine food, there are a variety of delicious ways to stuff an empanada:

• Carne (beef, hand-cut or ground, with onion, egg and olives)
• Pollo (chicken)
• Jamón y queso (ham and cheese)
• Humita (creamy corn)
• Caprese (tomato, mozzarella and basil)
• Verdura (spinach or chard with white sauce)

Empanadas are ordered by the dozen for delivery, and the crimped edge, called the repulgue, tells you the filling. Each pattern means something different at the shop that made them.

3. Choripán: Quick and Casual

Hot dogs in Argentina? We call that choripán!

It gets its name from its two main ingredients; chorizo and pan (bread in spanish).

Choripán is a chorizo sandwich. The chorizo is grilled, split down the middle (a cut called mariposa, or butterfly), and served in crusty French-style bread.

You may find some choripáns served as at your asado!

If you want your taste buds to explode, slather your Choripán with chimichurri.

This herby, garlicky sauce is tangy rather than hot. Choripán may also come with salsa criolla (chopped tomato, onion and pepper) or salsa golf.

Like the American hot dog, choripáns are commonly found at sports venues and street festivals.

They’re an easy-to-eat food on the go and popular lunchtime choice.

4. Chimichurri: The Go-To Condiment

Green salsa? No, it’s chimichurri!

Chimichurri is Argentina’s pesto. It’s served on grilled meats and used as a dipping sauce.

It’s commonly found on choripáns and empanadas.

There isn’t a set recipe for chimichurri as every Argentinian likes to add his or her own flare to the sauce.

Typically, it incorporates parsley, garlic, olive oil, oregano, vinegar, and chili pepper.

You’ll find chimichurri at an asado or served with your bread basket at an Argentinian restaurant.

Or you can buy chimichurri online.

It’s Argentina’s go-to condiment.

5. Provoleta: Grilled Cheese 2.0

Argentinians are the masters of grilled cheese.

Provoleta is an Italian-inspired Argentine dish. It really has only one primary ingredient.

It takes provolone cheese and slaps it on the grill.

It’s topped with chili flakes and oregano for an extra burst of flavor.

As it simmers above the flames, the cheese softens and becomes a delicious melt.

Provoleta requires a specifically sized skillet or foil to cook. This is how the staple dish gets its creamy and smoky flavor.

A perfect provoleta is melted on the inside and slightly crispy on the outside.

Provoleta is often served with an olive oil drizzle to enhance its flavors.

It’s a popular appetizer at restaurants or during an asado.

6. Milanesa: Delicious Many Ways

Take some meat, soak it in egg batter, then fry it up. What do you get? A delicious Argentine dish called Milanesa.

Inspired by the Milanese, this dish covers filets of meat in egg batter.

It’s breaded and then fried or baked. Milanesa may be served on a sandwich or as a main course.

Milanesa is typically made from silverside. This is beef taken from a cow’s leg.

It may also be made using a thin cut of chicken breast.

Alone, milanesa is delicious. But you can amp up the flavor by ordering it with special toppings.

Milanesa a Caballo

This translates to “on horseback.” A traditional milanesa dish is topped with two fried eggs.

It’s served alongside crispy Argentinian French fries.

Sandwich Milanesa

Take your milanesa to the next level by making it a sandwich. Top it with lettuce, tomato, cheese, and a hearty roll.

Add french fries on the side, and you’ve got a delicious Argentinian lunch.

Milanesa a La Napolitana

Topped with ham, tomato sauce and melted mozzarella. Despite the name, it has nothing to do with Naples: the story usually told credits a Buenos Aires restaurant called Nápoli in the 1940s.

Add a hearty helping of tomato sauce and let the dish broil until the cheese turns golden brown.

Is your mouth watering yet?

7. Dulce De Leche: For Your Sweet Tooth

This Argentina food is for dessert lovers. Dulce de leche translates to “candy of milk” and is a must-try dessert.

Dulce de leche is milk and sugar cooked slowly for hours until it thickens and turns a deep caramel color.

Add a little bit of vanilla to really enhance the flavor.

Dulce de leche is a popular ice cream topping. It’s often added to alfajores and dessert empanadas as an extra layer of sweetness.

Argentines spread it on toast, fill cakes and pastries with it, and eat it by the spoonful. A good jar such as Havanna dulce de leche is the easiest way to try it at home. Whether you’re drizzling it over ice cream or licking it from a spoon, there’s no wrong way to enjoy dulce de leche.

8. Alfajores: The Most Consumed Cookie in Argentina

Alfajores are Argentina’s version of French macarons.

They are small sandwich cookies stuffed with different flavorings. The cookies are made from crumbly shortbread.

Alfajores are a traditional food that originated from Arab culture.

When the Moors traveled to Spain, they brought delicious alfajore recipes with them.

As Spaniards explored Argentina, so did the cookies.

Alfajores can have various fillings; sweet jams, mousse, but they are usually dulce de leche filled cookies.

Argentinians like eating alfajores for breakfast, dessert, and as a tasty snack throughout the day.

Argentines eat them by the millions, from kiosk snacks to boxed gifts from Mar del Plata. Havanna alfajores are the best-known brand outside Argentina.

They are not just a snack, but a large part of the Argentine culture.

9. Medialuna: Your Go-To Light Bite

If you head to an Argentinian coffee shop, be sure to pick up a light and delicious medialuna.

Based on its shape, medialuna means “half moon.” It is a small laminated yeast pastry, related to the French croissant but sweeter, denser and brushed with syrup. Bakeries sell two kinds: medialunas de manteca (butter, sweet) and medialunas de grasa (made with fat, flatter and less sweet).

However, an Argentinian medialuna is sweeter and smaller than typical croissants.

Argentinians love eating medialunas for breakfast or as a light snack alongside a cup of coffee or tea.

Most bakeries and cafes sell them.

10. Matambre Arrollado: The Hunger Killer

Matambre means “hunger killer,” and this rolled, stuffed beef dish lives up to its name.

Matambre is a thin layer of beef that lies between the hide and the ribs.

It’s difficult to find this type of cut outside of Argentina, so flank steak is a common substitute.

Flank steak is lean and ideal for grilling.

The dish combines thinly sliced matambre with a variety of ingredients.

It typically includes mixed veggies, hard-boiled eggs, red peppers, and olives.

Matambre arrollado is seasoned with garlic, cilantro, and olive oil.

The beef is rolled tightly around the filling, tied, then poached or baked, chilled and served in cold slices, often as a Christmas starter.

Matambre arrollado creates a flavorful and beautiful entree. It’s a filling meal that kills all of your hunger.

11. Pionono

Argentina’s Pionono is a rolled up sponge cake which can be stuffed with a sweet or savory filling.

It’s a thin, soft, and airy sponge cake made with flour, eggs, and sugar.

Sweet fillings include dulce de leche, whip cream and various fruit preserves.

While traditional savory fillings include tuna, salmon, ham & cheese, hard boiled eggs, olives etc.

It’s named after Pope Pius IX, whose Italian name is Pio Nono.

Fittingly, pionono is a popular Argentinian Christmas dish.

12. Pizza Porteña: Muzza, Fugazza and Fugazzeta

Buenos Aires pizza, brought by Italian immigrants and reshaped by the city’s pizzerias, is thick, soft and loaded with cheese.

Warning: if you’re lactose intolerant, this style of pizza definitely isn’t for you.

The crust tends to be about one inch thick with airy dough.

You can ask for your pizza de molde, which is extra thick. You may also request your pizza media masa.

This is less thick, but still not you’re typical Italian thin-crust.

Traditional Argentine pizza is light on the sauce and heavy on the cheese, and it is often eaten standing at the counter with a slice of fainá on top.

Like American pies, Argentine pizza comes with a variety of topping selections. 

Popular ones include:

• Calabresa (spicy pork sausage)
• Jamón y morrones (ham and bell peppers)
• Pizza con verdura y salsa blanca (spinach and bechamel)

Muzza Argentine Pizza

Short for mozzarella, muzza is the classic: a thick crust, a thin layer of tomato sauce and a heavy blanket of cheese.

The pizza is finished with olives and oregano.

Fugazzeta Argentine Pizza

Fugazza is topped with sweet sliced onions and oregano, without tomato sauce. Fugazzeta adds a thick layer of mozzarella, and the stuffed version hides the cheese between two layers of dough.

Pizza a La Piedra

This type of pie is baked on a stone in a wood-fired oven. Unlike traditional Argentine pizza, it has a thinner crust and ample tomato sauce.

It’s a modern version of Argentine pizza.

Of course, it’s still loaded with cheese.

13. Llama Meat: A Taste of the Northwest

In the high Andean provinces of Jujuy and Salta, llamas have been raised for centuries, and their meat appears on local menus.

The altitude suits llamas far better than cattle, so llama meat is a regional specialty rather than an everyday food elsewhere in Argentina.

Llama has a mild, slightly sweet flavor and very little fat.

Because it is so lean, it is usually cooked gently or served thinly sliced.

The most popular llama dish is cazuela de llama or llama stew.

Llama steak is slowly cooked and combined with potatoes (papas andinas) and carrots.

Llama can also be cooked into empanadas or grilled and served solo.

Restaurants may include it in carpaccio appetizers.

If you travel through the Quebrada de Humahuaca, a llama stew or llama empanada is one of the most distinctive things you can order.

14. Torta Rogel

The Rogel cake or Torta Rogel is a traditional Argentinian dessert made of several layers of biscuits or cookies, stuffed with dulce de leche and covered with a layer of meringue, usually Italian!

The dough of the biscuit is made from egg yolk, which makes them very crunchy.

However, this means that the dough isn’t very sweet, which is where the dulce de leche balances things out!

15. Locro: A National Argentine Food

Locro is a national Argentine dish.

If you’re in Argentina on May 25, also known as Argentina’s May Revolution, you’re eating locro.

Locro is a hearty and flavorful stew. It’s made using white corn, beef or pork, tripe, and red chorizo.

Vegetables like beans, squash, and pumpkin are added.

Some locro recipes add a sprinkle of quiquirimichi. This hot paprika and chili salsa incorporates a spicy kick to the beef stew.

16. Humita: Made for Corn Lovers

If you love corn, then humita is for you.

Corn and milk create a delicious dough. It is cooked with onion, peppers and spices, then mixed with fresh cheese.

The mixture is folded into corn husks and boiled or steamed; this version is called humita en chala.

Humitas could be a snack or a main dish. It’s a common empanada filling.

Humita is very popular around the Andean region of South America.

17. Pastas Caseras: Fresh Pasta, Buenos Aires Style

The Italian influence in Argentina makes pasta, or fideos, an especially popular dish.

In Buenos Aires, freshly made pasta and home-made tomato sauce are everywhere.

Restaurants serve a variety of unique Argentine pasta dishes.

Menus typically list various pasta and sauce flavors and allow the customer to create their own pairing.

Some of the most popular Argentine pasta dishes include:

• Ham and Mozzarella Sorrentino
• Ricotta Agnolotti
• Spinach Ravioli

Lasagna and cannelloni are also common in Argentina.

Canelones are often filled with spinach or chard and topped with white sauce, and many families still make fresh pasta for Sunday lunch.

18. Carbonada: Your Winter Stew

Carbonada criolla is a popular stew during Argentina’s winter months.

Carbonada combines meat, potatoes, corn on the cob, carrots, peppers, and bacon.

It’s topped with fruits like peaches, raisins, and pears.

For special occasions it is served in a hollowed-out pumpkin and baked, a version called carbonada en zapallo.

Sometimes, the stew is used for empanadas.

Its warm flavor and heartiness make carbonada a classic Argentine food during the cold season.

19. Yerba Mate: Drinking With Friends

You can’t enjoy Argentine cuisine without finishing your meal with a round of yerba mate!

Yerba mate is a bitter herb that comes from the holly genus plant. It’s a small tree that grows about 50 feet (or 15 meters).

The drink has high caffeine levels and is brewed like tea.

Its leaves are dried, chopped, ground into a fine powder and mixed with hot water. Yerba mate may also come as whole leaves.

Traditionally, yerba mate is served in a gourd. The drink is sipped through a metal straw and enjoyed with bizcochos or tortas fritas.

It’s common to share yerba mate with friends and pass the drink around the table.

It’s a social drink meant to be enjoyed with loved ones.

20. Pasta Frola

Pasta frola is an Argentinian sweet-tart that can be filled with various jams, including quince, strawberry, guava, peach, or sweet potato jam.

Quince paste (membrillo) or sweet potato paste (batata) is the classic filling. The tart came to Argentina and Uruguay with Italian immigrants.

The Argentinian pastry is often served as an afternoon dessert but can be eaten any time of the day.

21. Morcilla

Morcilla is one of the many staple foods of the traditional asado.

It is a blood sausage from Argentina that resembles black pudding.

There are many different recipe variations, but most include fat, pork blood, onions, and rice.

With a long history, morcilla was eaten by peasants and farmers, but many enjoy the Argentinian blood sausage today. 

22. Chocotorta

A chocotorta is one of the most famous Argentinian desserts

It is a cake made from coffee-dipped cookies and sweet, creamy filling.

This cake isn’t baked. Layers of cookies dipped in coffee or milk alternate with a filling of dulce de leche mixed with cream cheese, and it is assembled using a kind of cookie known as Chocolinas, which are flat, rectangular chocolate cookies.

They are chocolate biscuits common in Argentina that are often used to dip in coffee or tea and enjoyed as a traditional Argentinian dessert. 

23. Tortilla a la Parrilla Rellena

Tortilla a la Parrilla Rellena is a traditional grilled stuffed tortilla.

They are usually filled with ham and cheese and made on a traditional parrilla (Argentine grill).

They are a common street food in Jujuy, in towns such as Tilcara in the Quebrada de Humahuaca.

24. Mate Cocido

Mate cocido is a comforting and popular variation of the traditional yerba mate drink, widely enjoyed throughout Argentina.

Unlike the communal ritual of drinking yerba mate from a shared gourd, mate cocido is brewed more like conventional tea.

It can be consumed individually, making it more accessible and convenient for daily enjoyment.

25. Sorrentinos

Sorrentinos are an exquisite type of pasta that originated in Argentina, heavily influenced by the country’s strong Italian immigrant culture.

Despite their Italian-sounding name, which hints at a connection to the town of Sorrento in Italy, sorrentinos are a purely Argentine creation.

Sorrentinos are large, circular stuffed pastas that resemble a closed pizza pocket or a larger version of ravioli.

The dough is typically made from a simple mixture of flour and eggs, creating a tender but firm pasta shell that holds up well to various fillings and sauces.

26. Vitel Toné

Vitel Toné, also spelled Vitel Thoné, is an exquisite dish that is particularly popular in Argentina during the holiday season, especially at Christmas and New Year celebrations.

Its origins can be traced back to Italy, specifically from the Piedmont region, where it is known as “Vitello Tonnato.”

The tasty dish was brought over by Italian immigrants and has since become a staple in Argentine festive menus, reflecting the deep Italian influence on Argentine cuisine.

The classic Vitel Toné consists of thinly sliced, poached veal that is covered with a creamy, tangy sauce made from tuna, anchovies, capers, and mayonnaise.

27. Ñoquis del 29

Ñoquis del 29, or Gnocchi of the 29th, is a unique Argentine tradition that combines culinary enjoyment with cultural superstition and communal gathering.

The Argentine tradition, which involves eating gnocchi on the 29th day of each month, originally stems from Italian immigrants who brought their customs and recipes to Argentina.

The 29th was traditionally chosen because it often coincided with the end of the month when money was scarce, and gnocchi, made primarily from potatoes and flour, provided a filling and inexpensive meal.

28. Arroz con Leche

Arroz con leche, which translates to “rice with milk,” is a beloved dessert not only in Argentina but across many Spanish-speaking countries.

Each version of this simple, comforting dish reflects the unique cultural nuances of the area where it’s made.

In Argentina, arroz con leche is a staple in homes and is often served as a comforting treat, evoking nostalgia and warmth.

29. Bife de Chorizo

Bife de chorizo is one of the most iconic and beloved cuts of steak in Argentina, a country renowned worldwide for its high-quality beef and meat-centric cuisine.

Despite its name, bife de chorizo does not contain any chorizo sausage; rather, the term “chorizo” here refers to the particular cut of the steak, closest to a US strip steak (New York strip).

This steak is a prime example of Argentine culinary pride, celebrated both in domestic kitchens and renowned steakhouses across the country.

30. Ensalada Rusa

Ensalada Rusa or ensaladilla rusa, also known as Russian Salad, is a staple side dish in Argentina, commonly found at family gatherings, barbecues, and festive celebrations.

Despite its name indicating Russian origins, this salad has been fully embraced and adapted by Argentines to suit local tastes.

It mirrors the country’s European culinary influences, particularly from Italy and Spain, which have shaped much of Argentina’s food culture.

The Argentine version of Ensalada Rusa typically features a mix of boiled vegetables chopped into small cubes, which may include:

• Potatoes: The base of the salad, providing a starchy component that binds other ingredients.
• Carrots: Adding a slight sweetness and vibrant color.
• Peas: Offering a mild flavor and a pop of green.

These vegetables are mixed with generous amounts of mayonnaise, which coats the ingredients in a creamy dressing.

Variations of the salad can include additional ingredients like:

• Beets: Giving the salad a sweet flavor and a deep red hue.
• Hard-boiled eggs: Chopped and mixed in for additional protein and texture.
• Green beans: Sometimes included for extra crunch and freshness.

The simplicity and comforting nature of Ensalada Rusa has made it a beloved dish in Argentina.

31. Fainá

Fainá is a popular and beloved dish in Argentina, particularly in Buenos Aires, where it holds a special place in the local culinary scene.

Originating from the Genoese dish called “farinata,” fainá was brought to Argentina by Italian immigrants, particularly from the Liguria region, who significantly influenced Argentine food culture.

This simple, savory pancake made from chickpea flour has become a staple side dish, often paired with pizza in a unique Argentine tradition known as “pizza a caballo” (pizza on horseback), where a slice of fainá is placed on top of a slice of pizza.

32. Langostinos de Patagonia

Langostinos de Patagonia, or Patagonian prawns, are a standout in Argentine seafood, celebrated for their sweet flavor, firm texture, and vibrant pink color.

Harvested from the cold, pristine waters of southern Argentina, these wild-caught prawns are considered among the best in the world.

Their exceptional quality and taste make them a favorite in both local and international cuisine, featured in dishes ranging from simple grills to elegant ceviches.

Sustainably fished and deeply tied to the maritime culture of Patagonia, Langostinos de Patagonia represent the richness and purity of Argentine seafood at its finest.

How to eat like an Argentine

Knowing when and how Argentines eat makes the dishes above easier to enjoy, whether you are visiting Buenos Aires or cooking at home.

Meal times

• Desayuno (breakfast): light. Coffee with milk or mate, with two or three medialunas or toast with butter and dulce de leche.
• Almuerzo (lunch): usually between 1 and 3 p.m. Milanesas, pasta, a quick steak or a sandwich on weekdays; a long family asado on Sundays.
• Merienda (afternoon snack): between about 5 and 7 p.m. Mate or coffee with facturas (pastries), alfajores or a slice of pasta frola.
• Cena (dinner): late. Many restaurants in Buenos Aires fill up after 9 p.m., and 10 p.m. is a normal time to sit down.

What to order at a parrilla

A parrilla is both the grill and the steakhouse built around it. Menus list cuts by their Argentine names, so this table helps you order.

On the menu	Closest US cut	What to expect
Bife de chorizo	Strip steak (New York strip)	The classic thick steak; no sausage involved
Ojo de bife	Ribeye	Well marbled and very tender
Lomo	Tenderloin	The leanest, most tender cut
Vacío	Flank / bavette	Juicy and beefy, with a crisp layer of fat
Entraña	Skirt steak	Thin, rich and quick to cook
Tira de asado	Cross-cut short ribs	Strips of rib bones and meat, an asado staple
Matambre	Rose meat / flank layer	Thin cut grilled until crisp, or rolled and stuffed
Chorizo and morcilla	Pork sausage and blood sausage	Served first, often in bread as choripán
Mollejas	Sweetbreads	Crisp outside, creamy inside, with lemon
Chinchulines	Small intestines	Grilled until crunchy; an acquired taste

For doneness, ask for jugoso (medium rare), a punto (medium) or bien cocido (well done). A mixed grill for the table is called a parrillada. Order a provoleta and a salad to share, and use the chimichurri and salsa criolla on the table. Our guide to hosting an Argentine asado shows how to cook it at home.

Café and mate customs

Cafés are an everyday ritual. A café con leche with medialunas is the standard breakfast order, and a cortado (espresso with a little milk) is the afternoon pick-me-up. At home and in parks, friends share mate from one gourd: one person, the cebador, refills it with hot water and passes it around. Saying “gracias” when you hand it back means you are done. To try it yourself, a bag of Taragüí yerba mate and a traditional gourd and bombilla set are all you need.

Pizza, the porteño way

Buenos Aires pizzerias sell thick, cheesy pizza by the slice, eaten standing at the counter. Order a slice of fainá (chickpea flatbread) and set it on top of your pizza, a combination called a caballo (“on horseback”).

Regional Cuisine of Argentina

Argentina’s diverse geography has shaped a rich culinary tradition, with each region offering its own distinctive flavors and specialties.

🥩 The Pampas

The fertile Pampas are the heart of Argentina’s cattle country and home to its world-famous beef. This region is known for traditional asados, bife de chorizo, choripán, and other grilled meats prepared over wood or charcoal fires.

🏔️ Patagonia

Patagonia is famous for its rugged landscapes and exceptional ingredients. Local specialties include Patagonian lamb, fresh trout, king crab, smoked meats, and wild berries, often paired with regional wines and craft beers.

🌽 Northwest Argentina (Salta & Jujuy)

Influenced by Indigenous traditions, the northwest is known for hearty comfort foods like locro, humita, tamales, empanadas, and dishes featuring corn, potatoes, squash, and ají peppers.

🍇 Cuyo (Mendoza Region)

Home to Argentina’s premier wine country, Cuyo is best known for its world-class Malbec and Torrontés wines. The region also produces excellent olive oil and serves grilled meats that perfectly complement its celebrated wines.

From the beef-rich Pampas to the wine country of Mendoza and the traditional mountain cuisine of the northwest, exploring Argentina’s regional dishes is one of the best ways to experience the country’s diverse food culture.

Frequently Asked Questions About Argentine Food

What is the most popular food in Argentina?

Asado, the barbecue of beef, sausages and offal cooked slowly over wood embers, is the most popular and most important meal in Argentina. Day to day, empanadas, milanesas, pizza and pasta are just as common, and dulce de leche is the country’s favorite sweet.

What food is Argentina known for?

Argentina is known for its grass-fed beef and asado, empanadas, chimichurri, dulce de leche and alfajores, yerba mate, and Malbec wine from Mendoza. Its Italian heritage also makes pizza, fresh pasta and gelato-style helado part of everyday life.

What time do Argentines eat dinner?

Late. Dinner usually starts between 9 and 10 p.m., and restaurants in Buenos Aires stay busy until midnight. An afternoon merienda of coffee or mate with pastries fills the gap between lunch and dinner.

What is Argentina’s national dish?

Argentina has no official national dish, but asado is widely considered its signature meal, and locro and empanadas are eaten as national symbols on patriotic holidays. This traditional barbecue features a variety of grilled meats cooked over wood or charcoal and is a cherished weekend tradition shared with family and friends.

Why is Argentine beef so famous?

Argentina’s beef is renowned for its exceptional flavor and tenderness, thanks to the country’s vast grasslands, high-quality cattle, and long tradition of raising livestock. It’s considered some of the best beef in the world.

Is Argentine food spicy?

No. Argentine cuisine is generally mild and focuses on the natural flavors of fresh ingredients. Instead of spicy heat, dishes are often seasoned with garlic, parsley, oregano, and chimichurri.

What are the most popular Argentine foods?

Some of the most beloved Argentine dishes include asado, empanadas, choripán, milanesa, provoleta, locro, bife de chorizo, and alfajores.

What do Argentines eat for breakfast?

A traditional Argentine breakfast is usually light, consisting of coffee or mate served with medialunas (sweet croissants), toast, or pastries.

What desserts is Argentina known for?

Argentina is famous for desserts made with dulce de leche, including alfajores, chocotorta, flan con dulce de leche, and pastafrola.

What is the traditional drink of Argentina?

Yerba mate is Argentina’s national drink and an important part of daily life. It’s traditionally shared among family and friends using a hollow gourd and a metal straw called a bombilla.

What wine is Argentina famous for?

Argentina is best known for Malbec, especially those produced in Mendoza. The country is also recognized for Torrontés, a fragrant white wine that pairs well with many traditional dishes.

What foods should first-time visitors try in Argentina?

If you’re visiting Argentina for the first time, don’t miss asado, empanadas, choripán, provoleta, milanesa, dulce de leche, alfajores, and a glass of Argentine Malbec.

What is the difference between Argentine and Uruguayan food?

Argentine and Uruguayan cuisines share many similarities, including asado, empanadas, and mate. However, Argentina is more closely associated with premium beef and Malbec wine, while Uruguay is particularly known for its large parrillas, seafood, and the famous chivito sandwich.

Sources and further reading

For more background on Argentine cooking, see the overview of Argentine cuisine and the list of Argentine dishes on Wikipedia. Regional and family variations remain part of the cuisine; the descriptions here are starting points, not a single rulebook.

Still Hungry? Discover More Argentinian Food

From legendary asados and flaky empanadas to sweet alfajores and rich dulce de leche, Argentine cuisine offers an unforgettable blend of tradition, quality, and bold flavors.

Every region of the country contributes its own specialties, creating one of South America’s most diverse and celebrated food cultures.

Whether you’re planning a trip to Argentina or recreating these dishes at home, these traditional Argentine foods are a delicious way to experience the country’s rich culinary heritage. A box of Havanna alfajores is an easy first taste.

Be sure to explore our authentic Argentine recipes, desserts, and cooking guides to discover even more of the incredible flavors Argentina has to offer.

 

More Argentine Foods

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